On Fri, 22 May 2009 18:46:14 -0600, Arri London >
wrote:

>
>
>"Jean B." wrote:
>>
>> Arri London wrote:
>> >
>> > sf wrote:
>> >> On Wed, 20 May 2009 16:08:08 GMT, blake murphy
>> >> > wrote:
>> >>
>> >>> On Tue, 19 May 2009 20:26:56 -0700, sf wrote:
>> >>>
>> >>>> On Tue, 19 May 2009 16:35:51 GMT, blake murphy
>> >>>> > wrote:
>> >>>>
>> >>>>> i think it depends on what you want to cook. skirt may be better for
>> >>>>> fajitas and the like, but you can't beat flank for london broil.
>> >>>> Ugh! Flank steak as london broil? I read somewhere that real london
>> >>>> broil is a piece of sirloin (or whatever they said) cooked between two
>> >>>> pieces of cheaper meat. Did you mean flank is the throw away meat?
>> >>> if you are foolish.
>> >>>
>> >> Flank is not a "go to" meat for me - ever. Not even for stir fry. I
>> >> don't know what meat London Broil really is, but it isn't flank.
>> >>
>> >>
>> >
>> > But 'London Broil' was always made with flank steak in the past. Using
>> > round steak is more recent. My American cookbooks from the 50s and 60s
>> > only mention flank steak for 'London Broil'.
>>
>> Not always. My mom sure didn't use flank steak, and that is the
>> era we are talking about.
>>
>> --
>> Jean B.
>
>
>Then that was less usual. We don't have any older recipes for 'London
>Broil' that use anything but flank steak.

Jean... it looks like the recipe book boys think they're right and
we're wrong. They read about it, but we ate it.

--
I love cooking with wine.
Sometimes I even put it in the food.