Jean B. said...

> Andy wrote:
>> 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
>
> heh. Try the Alan Ladd recipe someday. I think it's the only
> thing I use dried onion in. (Damn. Reading this NG can be
> dangerous!)


Jean B,

That recipe certainly sounds new and different. They must be talking about
the top round cut for "London broil." I don't think I've ever seen a 3 lb.
flank steak!

"Dangerous AND Delicious"

Best,

Andy
--
Eat first, talk later.