sf wrote:
>
> 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.
>
>

We are all right; just trying to clear up confusion, that's all.