At Flushing's Minzhongle: Best Dish Name in the Entire City?

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The Organ Meat Society recently enjoyed a splendid meal at northern Chinese restaurant Minzhongle, on Main Street in Flushing. But one dish really stood out, name-wise, bringing a chuckle to everyone's lips -- Big Buekstraps Paddywack. What could it be? We wondered as we ordered it.


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Here it is: Big Buekstraps Paddywack


Of course, "paddywack" is a word in a famous chidren's rhyme: "Nick, nack, paddywack, give your dog a bone / This old man came rolling home." But does that have any connection, no matter how remote, with the dish?

According to Wikipedia, a "paddywack" is an angry Irishman from the 19th century.

The OMS has among its members a Mandarin speaker (and, for that matter, an angry 19th-century Irishman), but even he was unable to coax an explanation from the waitress, who threw up her hands and said, "It's a tough part of the cow," pointing to her midsection.

Hey, FiTR readers, any idea what this really is? It was tough and tasty, fibrous and dotted with what looked like sesame seeds (you can enlarge the picture by clicking on it).


Minzhongle
37-14 Main Street
Flushing, Queens
347-732-4373


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10 comments
foodie wannabe
foodie wannabe

I was guessing that "buekstraps" is a confusion of the word "brisket," which can certainly be tough if not cooked for hours and hours.  It's in the midsection, I believe, or close enough...

Elizabeth
Elizabeth

In Chinese on the menu it says "big hard tendon".

Leslie-Anne Brill
Leslie-Anne Brill

Found it in Wikipedia under a different spelling--"paddywhack": "a strong elastic ligament or tendon in the midline of the neck of sheep or cattle which relieves the animal of the weight of its head. The name is derived from the corruption of paxwax (originally faxwax Old English hair + to grow)..."

how bout that?
how bout that?

paddywhack-- http://en.wikipedia.org/wiki/P... -- a strong elastic ligament or tendon in the midline of the neck of sheep or cattle which relieves the animal of the weight of its head. It is pale yellow in colour. (The yellow color is the elastin on the ligaments.) The name is derived from the corruption of paxwax (originally faxwax Old English hair + to grow)

Joe Schmo
Joe Schmo

Shredded intestines? i'm guessing......

JK
JK

Great tattoo idea

Rsietsema
Rsietsema

Egad! Thanks  so much Leslie-Anne, so it is a bovine anatomical feature, and the menu only makes a slight misspelling!

Rsietsema
Rsietsema

Good guess, but I think it was something more along the lines of tendon.

kim
kim

but why did the waitress pointed to her midsection and not her neck? Hmm...

Rsietsema
Rsietsema

I finally came to the conclusion that she didn't even know exactly what it was, we're deep into the field of bovine anatomy here, I'd never heard of that either!

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