On Sun, 9 Jul 2017 21:08:52 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message ...
>
>On Sun, 09 Jul 2017 11:30:10 -0500, "cshenk" > wrote:
>
>>Bruce wrote in rec.food.cooking:
>>
>>> On Sat, 8 Jul 2017 21:26:38 -0400, jmcquown >
>>> wrote:
>>>
>>> > On 7/8/2017 8:31 PM, cshenk wrote:
>>> >> jmcquown wrote in rec.food.cooking:
>>> > >
>>> >>> A butcher may call a cut of beef "london broil" but that's just
>>> >>> marketing. It's a method of preparing lean cuts of beef. Usually
>>> >>> involves marinade. It does not have to be prepared sous vide.
>>> I'm >>> with Sheldon on this one. I can't see any reason to cook
>>> something >>> in a plastic bag in a water bath for 48 hours. I'm
>>> sure it was >>> tender and tasty. Just not something I'd be
>>> interested in when I can >>> cook it and get the same result in just
>>> a few hours. <shrug>
>>> > > >
>>> >> Hi Jill, I do understand in pure form 'London Broil' is a method of
>>> >> cooking, but the fact remains, it is marketed in some areas as a
>>> cut of >> meat. The idea is it lends well to 'London broil'
>>> technique. It's a >> low marble meat that is superb for making
>>> dydrated beef in a home unit >> among other things.
>>> > >
>>> > Oh dear. I wish I knew what "drydrated beef in a home unit means."
>>>
>>> Let me help: it's beef that has been dehydrated in a home (ie non
>>> professional) dehydrator unit.
>>>
>>> What did I win?
>>
>>Snicker, a recipe for doing it if you wish?
>
>Yay, but I'll try onions and fruit.
>
>==
>
>Apple rings are very good

Apple rings, banana and fried onions. I'm going to do it this time.