On offer at my local butcher this afternoon.
Posted by Vanderleun at May 2, 2008 4:20 PM | TrackBackYou need the ghost meat for ghoulash.
Posted by: Gagdad Bob at May 2, 2008 4:40 PMIs that lean goast meat, or do you have to trim off all the ectoplasm before cooking?
Posted by: Julie at May 2, 2008 6:53 PMWell, at least it's USDA approved goast meat. Yes? No? Is that even possible?
Quite the appetizing pic for us to digest there, mister. And right before dinner. All my thanks to you.
Posted by: Dan at May 2, 2008 7:30 PMUh...just what PART of the goast is that?
Posted by: Mumblix Grumph at May 2, 2008 7:52 PMThose balls seem too small to be from a bull.
Posted by: Freddy Hill at May 2, 2008 8:35 PMHmm, can't say I've ever had goast meat before. Does it taste like chicken, I wonder? How do you cook a goast? And did the butcher get it locally or does he have source back in Vietnam? So many questions...
Posted by: waltj at May 3, 2008 1:03 AMEh... Either A & J Meats has undergone a change of ownership since last I've been there, or your use of "local" is flexible...
Posted by: ninme at May 3, 2008 10:18 AMThe "goast" meat seems to be the best seller. Looks like they found a winner.
Posted by: Frank at May 3, 2008 12:42 PMSo you're using the "local" Vietnamese butcher?
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