"sf" > wrote in message
...
> On Wed, 20 May 2009 20:58:33 -0500, Sqwertz
> > wrote:
>
>>On Wed, 20 May 2009 18:35:50 -0700, sf wrote:
>>
>>> 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.
>>
>>It is traditionally made from flank.
>>
> The london broil I've seen have never resembled flank.
>
>
Most folks use top round, it's considerably less costly than flank steak
nowadays. Years ago flank steak was very inexpensive and was the default
for London broil. London broil is a recipe, not a meat cut.

sf wrote:
> On Wed, 20 May 2009 20:58:33 -0500, Sqwertz
> > wrote:
>
>> On Wed, 20 May 2009 18:35:50 -0700, sf wrote:
>>
>>> 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.
>> It is traditionally made from flank.
>>
> The london broil I've seen have never resembled flank.
>
Oh! You too! I am now wondering whether my mom (and I--but that
was a long time ago) used round steak. I recall that whatever it
was was tough and needed the tenderizer in the recipe that I
posted the link to.

--
Jean B.

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.

--
Jean B.

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.

On Thu, 21 May 2009 09:02:02 -0400, "Jean B." > wrote:

>Gee... I will google later, but when my mom did London broil, it
>wasn't flank steak. It was some very thick cut of beef. It may
>have been called London broil. I dunno.

Yes, that's what I remember too and it was labeled London Broil. No
hint of what it really was on the package.

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

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.

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.

"sf" > wrote in message
...
> On Thu, 21 May 2009 09:02:02 -0400, "Jean B." > wrote:
>
>>Gee... I will google later, but when my mom did London broil, it
>>wasn't flank steak. It was some very thick cut of beef. It may
>>have been called London broil. I dunno.
>
> Yes, that's what I remember too and it was labeled London Broil. No
> hint of what it really was on the package.
>
>
All fresh meat sold in the US MUST be clearly labeled indicating from what
animal and which cut... you are obviously incapable of reading the label.
That the label also indicated London broil was merely a suggestion of usage,
just like large cuts of chuck are often also labeled Pot Roast, that is not
meant to indicate that one can't grind it for burgers/meat loaf. London
broil is a recipe, not a cut of meat... if it's top round it will say top
round, if it's flank steak it will say flank steak, and if it's sirloin it
will say sirloin... there is nothing preventing one from using such cuts for
dishes other than London broil, all can be braised, and often are.

Andy wrote:

> I think the ACME labels top round as "London broil."

That's right, top round. And it's not just an ACME thing, I've seen
that in all the stores around here.

nancy

On Wed, 20 May 2009 18:35:50 -0700, 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.

you are wrong again. if you don't know what it is, how do you know it's
not flank?

blake

On Thu, 21 May 2009 15:20:11 GMT, blake murphy
> wrote:

> if you don't know what it is, how do you know it's not flank?

Because I know what flank looks like and London Broil isn't flank.


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

sf wrote:


> 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.

What is often labeled as "London Broil" in the supermarkets is a top
round steak.




Brian

--
Day 108 of the "no grouchy usenet posts" project

On Thu, 21 May 2009 08:44:14 -0700, sf > wrote:

>On Thu, 21 May 2009 15:20:11 GMT, blake murphy
> wrote:
>
>> if you don't know what it is, how do you know it's not flank?
>
>Because I know what flank looks like and London Broil isn't flank.


London Broil is a prepared dish originally made with flank steak. The
meat cut in the grocery stores is a round steak of some kind. It is
another of those "made up" names for a cut of meat.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"sf" > wrote in message
...
> On Thu, 21 May 2009 15:20:11 GMT, blake murphy
> > wrote:
>
>> if you don't know what it is, how do you know it's not flank?
>
> Because I know what flank looks like and London Broil isn't flank.
>
>

Your previous response was far less stupid.

Andy wrote:
> 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

Yes, thanks to this thread, I do think it must have been a top
round steak. The recipe isn't new. It dates back to at least
the 50s or 60s. Mom used to serve it at poolside parties.

Of course, one could use the marinade on smaller pieces of meat.

--
Jean B.

brooklyn1 wrote:
> "sf" > wrote in message
> ...
>> On Thu, 21 May 2009 09:02:02 -0400, "Jean B." > wrote:
>>
>>> Gee... I will google later, but when my mom did London broil, it
>>> wasn't flank steak. It was some very thick cut of beef. It may
>>> have been called London broil. I dunno.
>> Yes, that's what I remember too and it was labeled London Broil. No
>> hint of what it really was on the package.
>>
>>
> All fresh meat sold in the US MUST be clearly labeled indicating from what
> animal and which cut... you are obviously incapable of reading the label.
> That the label also indicated London broil was merely a suggestion of usage,
> just like large cuts of chuck are often also labeled Pot Roast, that is not
> meant to indicate that one can't grind it for burgers/meat loaf. London
> broil is a recipe, not a cut of meat... if it's top round it will say top
> round, if it's flank steak it will say flank steak, and if it's sirloin it
> will say sirloin... there is nothing preventing one from using such cuts for
> dishes other than London broil, all can be braised, and often are.
>
Now. I wonder whether the rules, if any, were looser back in the
60s. Probably.

--
Jean B.

On May 21, 8:00*am, "brooklyn1" > wrote:
> "sf" > wrote in message
>
> ... > On Thu, 21 May 2009 09:02:02 -0400, "Jean B." > wrote:
>
> >>Gee... *I will google later, but when my mom did London broil, it
> >>wasn't flank steak. *It was some very thick cut of beef. *It may
> >>have been called London broil. *I dunno.
>
> > Yes, that's what I remember too and it was labeled London Broil. *No
> > hint of what it really was on the package.
>
> All fresh meat sold in the US MUST be clearly labeled indicating from what
> animal and which cut... you are obviously incapable of reading the label.
> That the label also indicated London broil was merely a suggestion of usage,
> just like large cuts of chuck are often also labeled Pot Roast, that is not
> meant to indicate that one can't grind it for burgers/meat loaf. *London
> broil is a recipe, not a cut of meat... if it's top round it will say top
> round, if it's flank steak it will say flank steak, and if it's sirloin it
> will say sirloin... there is nothing preventing one from using such cuts for
> dishes other than London broil, all can be braised, and often are.

I can safely say it was long enough ago that those rules weren't in
place. That's why I don't see "London Broil" sold anymore. Meat is
labeled correctly now.

sf

"Jean B." > wrote in message
...
> brooklyn1 wrote:
>> "sf" > wrote in message
>> ...
>>> On Thu, 21 May 2009 09:02:02 -0400, "Jean B." > wrote:
>>>
>>>> Gee... I will google later, but when my mom did London broil, it
>>>> wasn't flank steak. It was some very thick cut of beef. It may
>>>> have been called London broil. I dunno.
>>> Yes, that's what I remember too and it was labeled London Broil. No
>>> hint of what it really was on the package.
>>>
>>>
>> All fresh meat sold in the US MUST be clearly labeled indicating from
>> what animal and which cut... you are obviously incapable of reading the
>> label. That the label also indicated London broil was merely a suggestion
>> of usage, just like large cuts of chuck are often also labeled Pot Roast,
>> that is not meant to indicate that one can't grind it for burgers/meat
>> loaf. London broil is a recipe, not a cut of meat... if it's top round
>> it will say top round, if it's flank steak it will say flank steak, and
>> if it's sirloin it will say sirloin... there is nothing preventing one
>> from using such cuts for dishes other than London broil, all can be
>> braised, and often are.
>>
> Now. I wonder whether the rules, if any, were looser back in the 60s.
> Probably.
>
>
What rules? The USDA mandates are laws. Those labeling laws existed in the
6os. If anything those labeling laws were more strictly enforced then. In
any case there is no such cut of meat as London broil, it's a recipe, like
pot roast.

sf wrote:
> On May 21, 8:00 am, "brooklyn1" > wrote:
>> "sf" > wrote in message
>>
>> ... > On Thu, 21 May 2009 09:02:02 -0400, "Jean B." > wrote:
>>
>>>> Gee... I will google later, but when my mom did London broil, it
>>>> wasn't flank steak. It was some very thick cut of beef. It may
>>>> have been called London broil. I dunno.
>>> Yes, that's what I remember too and it was labeled London Broil. No
>>> hint of what it really was on the package.
>> All fresh meat sold in the US MUST be clearly labeled indicating from what
>> animal and which cut... you are obviously incapable of reading the label.
>> That the label also indicated London broil was merely a suggestion of usage,
>> just like large cuts of chuck are often also labeled Pot Roast, that is not
>> meant to indicate that one can't grind it for burgers/meat loaf. London
>> broil is a recipe, not a cut of meat... if it's top round it will say top
>> round, if it's flank steak it will say flank steak, and if it's sirloin it
>> will say sirloin... there is nothing preventing one from using such cuts for
>> dishes other than London broil, all can be braised, and often are.
>
> I can safely say it was long enough ago that those rules weren't in
> place. That's why I don't see "London Broil" sold anymore. Meat is
> labeled correctly now.
>
> sf
Around here they sell "Texas Broil", looks to be what was once labeled
"London Broil." If it's cheap enough I buy it.

brooklyn1 wrote:
>
> What rules? The USDA mandates are laws. Those labeling laws existed in the
> 6os. If anything those labeling laws were more strictly enforced then. In
> any case there is no such cut of meat as London broil, it's a recipe, like
> pot roast.

Wikipedia agrees with you.

http://en.wikipedia.org/wiki/London_broil

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'.

sf wrote:
>
> On Wed, 20 May 2009 20:58:33 -0500, Sqwertz
> > wrote:
>
> >On Wed, 20 May 2009 18:35:50 -0700, sf wrote:
> >
> >> 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.
> >
> >It is traditionally made from flank.
> >
> The london broil I've seen have never resembled flank.
>
>

LOL you need to get out more Nowadays it *is* round steak rather
than flank.

Sheldon wrote:

> All fresh meat sold in the US MUST be clearly labeled indicating from what
> animal and which cut... you are obviously incapable of reading the label.

You mean like those "country-style ribs" which send you into a frenzy every
time they're mentioned?

Bob

On Thu, 21 May 2009 16:46:25 -0600, Arri London >
wrote:

>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'.

Um. I actually ATE it and I can tell you it wasn't flank.

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

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.

On May 22, 7:42*am, "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

My mother made it with thick cut top round, but she made it under the
electric broiler, somewhere between medium and medium well. I'm lucky
that I've always had strong teeth. If I wanted rare meat, I had to do
it myself.

--Bryan

On Thu, 21 May 2009 08:44:14 -0700, sf wrote:

> On Thu, 21 May 2009 15:20:11 GMT, blake murphy
> > wrote:
>
>> if you don't know what it is, how do you know it's not flank?
>
> Because I know what flank looks like and London Broil isn't flank.

flank steak is often used for london broil. i don't know why you persist
in arguing that it is not.

blake

On Thu, 21 May 2009 19:48:20 -0700, sf wrote:

> On Thu, 21 May 2009 16:46:25 -0600, Arri London >
> wrote:
>
>>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'.
>
> Um. I actually ATE it and I can tell you it wasn't flank.

you sure are ****ing stubborn.

blake

sf wrote:
>
> On Thu, 21 May 2009 16:46:25 -0600, Arri London >
> wrote:
>
> >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'.
>
> Um. I actually ATE it and I can tell you it wasn't flank.
>


You are missing the point entirely. It *was* flank steak in the past.
Those cookbooks aren't wrong. Nowadays it *is* round steak.

Can that possibly be any clearer?

"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.

On Fri, 22 May 2009 18:24:56 GMT, blake murphy
> wrote:

>On Thu, 21 May 2009 08:44:14 -0700, sf wrote:
>
>> On Thu, 21 May 2009 15:20:11 GMT, blake murphy
>> > wrote:
>>
>>> if you don't know what it is, how do you know it's not flank?
>>
>> Because I know what flank looks like and London Broil isn't flank.
>
>flank steak is often used for london broil. i don't know why you persist
>in arguing that it is not.
>
Why would flank steak be used for London broil? It's flank steak.


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

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.

"sf" > wrote in message
...
> On Fri, 22 May 2009 18:24:56 GMT, blake murphy
> > wrote:
>
>>On Thu, 21 May 2009 08:44:14 -0700, sf wrote:
>>
>>> On Thu, 21 May 2009 15:20:11 GMT, blake murphy
>>> > wrote:
>>>
>>>> if you don't know what it is, how do you know it's not flank?
>>>
>>> Because I know what flank looks like and London Broil isn't flank.
>>
>>flank steak is often used for london broil. i don't know why you persist
>>in arguing that it is not.
>>
> Why would flank steak be used for London broil? It's flank steak.
>
>
>
Why would chuck be used for pot roast? It's chuck.

You are truly retarded... you gotta be... there is no other explanation.

On Fri, 22 May 2009 21:25:39 -0700, sf wrote:

> On Fri, 22 May 2009 18:24:56 GMT, blake murphy
> > wrote:
>
>>On Thu, 21 May 2009 08:44:14 -0700, sf wrote:
>>
>>> On Thu, 21 May 2009 15:20:11 GMT, blake murphy
>>> > wrote:
>>>
>>>> if you don't know what it is, how do you know it's not flank?
>>>
>>> Because I know what flank looks like and London Broil isn't flank.
>>
>>flank steak is often used for london broil. i don't know why you persist
>>in arguing that it is not.
>>
> Why would flank steak be used for London broil? It's flank steak.

whatever you say, honey. no one, not no how, has *ever* used flank steak
for london broil. all the cookbooks and people here who say different are
just lying.

blake

On Sat, 23 May 2009 15:50:21 GMT, blake murphy
> wrote:

>On Fri, 22 May 2009 21:25:39 -0700, sf wrote:
>
>> On Fri, 22 May 2009 18:24:56 GMT, blake murphy
>> > wrote:
>>
>>>On Thu, 21 May 2009 08:44:14 -0700, sf wrote:
>>>
>>>> On Thu, 21 May 2009 15:20:11 GMT, blake murphy
>>>> > wrote:
>>>>
>>>>> if you don't know what it is, how do you know it's not flank?
>>>>
>>>> Because I know what flank looks like and London Broil isn't flank.
>>>
>>>flank steak is often used for london broil. i don't know why you persist
>>>in arguing that it is not.
>>>
>> Why would flank steak be used for London broil? It's flank steak.
>
>whatever you say, honey. no one, not no how, has *ever* used flank steak
>for london broil. all the cookbooks and people here who say different are
>just lying.
>
Yeah, whatever dood. You're mad because I won't agree with you and
you're determined to make me wrong even though Jean B says she had the
same experience.

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

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.

On Sat, 23 May 2009 17:49:58 -0600, Arri London >
wrote:

>
>
>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.

No confusion on my part, just relaying personal experience.

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

On Sat, 23 May 2009 10:39:11 -0700, sf wrote:

> On Sat, 23 May 2009 15:50:21 GMT, blake murphy
> > wrote:
>
>>On Fri, 22 May 2009 21:25:39 -0700, sf wrote:
>>
>>> On Fri, 22 May 2009 18:24:56 GMT, blake murphy
>>> > wrote:
>>>
>>>>On Thu, 21 May 2009 08:44:14 -0700, sf wrote:
>>>>
>>>>> On Thu, 21 May 2009 15:20:11 GMT, blake murphy
>>>>> > wrote:
>>>>>
>>>>>> if you don't know what it is, how do you know it's not flank?
>>>>>
>>>>> Because I know what flank looks like and London Broil isn't flank.
>>>>
>>>>flank steak is often used for london broil. i don't know why you persist
>>>>in arguing that it is not.
>>>>
>>> Why would flank steak be used for London broil? It's flank steak.
>>
>>whatever you say, honey. no one, not no how, has *ever* used flank steak
>>for london broil. all the cookbooks and people here who say different are
>>just lying.
>>
> Yeah, whatever dood. You're mad because I won't agree with you and
> you're determined to make me wrong even though Jean B says she had the
> same experience.

no, i'm laughing at you because you are stupid.

blake

blake murphy wrote:
> On Thu, 21 May 2009 19:48:20 -0700, sf wrote:
>
>> On Thu, 21 May 2009 16:46:25 -0600, Arri London >
>> wrote:
>>
>>> 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'.
>> Um. I actually ATE it and I can tell you it wasn't flank.
>
> you sure are ****ing stubborn.
>
> blake

????? If it wasn't flank, then why is this being stubborn? The
LB of my past wasn't flank either. It was some other thick cut
labeled as "London Broil".

--
Jean B.

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.

I can't comment on whether it was usual or not. Maybe later I
will look at some of my old cookbooks. I think some of mine from
the 60s are accessible; maybe even some from the 50s.

--
Jean B.