Jean B. said...

> sf wrote:
>> On Wed, 20 May 2009 18:54:24 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>> sf wrote:
>>>
>>>> I read somewhere that real london broil is a piece of sirloin (or
>>>> whatever they said) cooked between two pieces of cheaper meat.
>>> I think you're confusing London broil with chateaubriand.
>>>
>> Ah, yes! The memory chips are firing now.... you are absolutely
>> correct sir. However, I *have* actually eaten a cut of meat called
>> London Broil (in my yoot) and it wasn't flank steak - my mother would
>> not have stooped that low. She hated anything that shrieked
>> depression era. Can't say I've seen the term attached to a piece of
>> meat in decades though. I think it might have something to do with
>> truth in labeling here in California.
>>
>>
> Same here re the historical London broil in Massachusetts.

I think the ACME labels top round as "London broil." Meanwhile my old
cookbook recipe calls for flank steak. Chateaubriand is top of the line and
very hard to find and have only seen it at Omaha steaks.

The flank steak recipe calls for French dressing as the marinade (home
made, not the orange kind). I once used the bottled French dressing and
darn near burned down the house. It's highly flammable stuff! Definitely
wipe off before bbq-ing!!! Nowadays I make due with a little Dijon mustard
and fresh cracked pepper.

Andy
--
Eat first, talk later.