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Dinner 8/10/2016
On Saturday, August 13, 2016 at 7:33:40 AM UTC-4, Gary wrote:
> Janet wrote: > > to add to the confusion, London Broil is an American/Canadian term > > that's unrecognised in London England (or anywhere else in Britain). > > London broil is a specific cut of meat here in the USA. Don't know the > other name for it. I never buy it as it has almost no fat. It's flank steak, scored to tenderize, cut into strips, rolled into a shape that resembles filet mignon, and generally secured with a skewer. It used to be a cheaper alternative to steak, but I imagine with the rise in price of flank steak, that's it's concomitantly more expensive. Cindy Hamilton |
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Dinner 8/10/2016
On 8/13/2016 9:34 AM, l not -l wrote:
> On 13-Aug-2016, wrote: > >> On Saturday, August 13, 2016 at 7:33:40 AM UTC-4, Gary wrote: >>> Janet wrote: >>>> to add to the confusion, London Broil is an American/Canadian term >>>> that's unrecognised in London England (or anywhere else in Britain). >>> >>> London broil is a specific cut of meat here in the USA. Don't know the >>> other name for it. I never buy it as it has almost no fat. >> >> It's flank steak, scored to tenderize, cut into strips, rolled into >> a shape that resembles filet mignon, and generally secured with a >> skewer. It used to be a cheaper alternative to steak, but I imagine >> with the rise in price of flank steak, that's it's concomitantly >> more expensive. >> >> Cindy Hamilton > Regional differences fascinate me. Here, St Louis, London Broil is a method > of cooking and, IME, uses top round. The top round is cut into about 1" > thick steaks which are generally labeled top round for London Broil. > I've seen steaks labelled London Broil and yes, they are generally top round, about 1 inch thick. To me, "London broil" is made with flank steak. Marinated in oil and vinegar and lots of garlic. Broiled.  Jill |
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Dinner 8/10/2016
Cindy Hamilton wrote:
> > I think this is another "pot roast". I finally gave up on that one, > and I don't think there's any point trying to persuade Gary that > haricot vert are different from other green beans, even though they're > like half the diameter at the same length. Cindy, I've said nothing about haricot vert green beans. I've read the difference. No pot roast for me though ever. I've had it made by 3 different people and all equally failed. I won't waste beef on it but that's just me. Leave me out of the green bean conversation though. |
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Dinner 8/10/2016
On 8/13/2016 9:34 AM, l not -l wrote:
> On 13-Aug-2016, wrote: > >> On Saturday, August 13, 2016 at 7:33:40 AM UTC-4, Gary wrote: >>> London broil is a specific cut of meat here in the USA. Don't know the >>> other name for it. I never buy it as it has almost no fat. >> >> It's flank steak, scored to tenderize, cut into strips, rolled into >> a shape that resembles filet mignon, and generally secured with a >> skewer. It used to be a cheaper alternative to steak, but I imagine >> with the rise in price of flank steak, that's it's concomitantly >> more expensive. > Regional differences fascinate me. Here, StLouis, London Broil is a method > of cooking and, IME, uses top round. The top round is cut into about 1" > thick steaks which are generally labeled top round for London Broil. If you go to the store or to a butcher shop (yes, I know that is also a store), the meat will often have a label on it, London Broil. It's not flank steak. I am not arguing whether or not that's correct, I'm saying that, at least around here, london broil does not mean flank. Search on london broil and click on images. You will see a lot of NOT flank steak pictures. nancy |
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Dinner 8/10/2016
William wrote:
> > On Fri, 12 Aug 2016 07:43:24 -0700 (PDT), Cindy Hamilton > > wrote: > > >On Friday, August 12, 2016 at 10:03:49 AM UTC-4, Gary wrote: > >> "The Greatest!" wrote: > >> > > >> > I'm a heavy user of frozen veg, they are high - quality, cheap, and versatile. > >> > >> I'm with you there. Frozen seem to be the best deals lately.. fresh is > >> way overpriced here. > >> > >> G. > > > >There are a few dishes for which I prefer fresh; in them frozen beans > >seem watery. Salad nicoise is one of them. > > >Cindy Hamilton > > I've never tried Salad Nicoise but it sounds interesting! Does your > recipe look similar to this? > > http://www.epicurious.com/recipes/fo...-nicoise-15533 > > Whenever I see tuna I want to mix it with shredded cheddar cheese, > mayonaise, bell pepper, onions, relish and stuff it in a sandwich. > > William Sounds great. Then....fresh tuna steaks seem to be from a different animal. |
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Dinner 8/10/2016
On Saturday, August 13, 2016 at 9:45:19 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote: > > > > I think this is another "pot roast". I finally gave up on that one, > > and I don't think there's any point trying to persuade Gary that > > haricot vert are different from other green beans, even though they're > > like half the diameter at the same length. > > Cindy, I've said nothing about haricot vert green beans. I know now. I was confused. I am ashamed. > I've read the > difference. No pot roast for me though ever. I've had it made by 3 > different people and all equally failed. I won't waste beef on it but > that's just me. Leave me out of the green bean conversation though. Happy to. Cindy |
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Dinner 8/10/2016
On Sat, 13 Aug 2016 09:42:52 -0400, jmcquown >
wrote: >On 8/13/2016 9:34 AM, l not -l wrote: >> On 13-Aug-2016, wrote: >> >>> On Saturday, August 13, 2016 at 7:33:40 AM UTC-4, Gary wrote: >>>> Janet wrote: >>>>> to add to the confusion, London Broil is an American/Canadian term >>>>> that's unrecognised in London England (or anywhere else in Britain). >>>> >>>> London broil is a specific cut of meat here in the USA. Don't know the >>>> other name for it. I never buy it as it has almost no fat. >>> >>> It's flank steak, scored to tenderize, cut into strips, rolled into >>> a shape that resembles filet mignon, and generally secured with a >>> skewer. It used to be a cheaper alternative to steak, but I imagine >>> with the rise in price of flank steak, that's it's concomitantly >>> more expensive. >>> >>> Cindy Hamilton > >> Regional differences fascinate me. Here, St Louis, London Broil is a method >> of cooking and, IME, uses top round. The top round is cut into about 1" >> thick steaks which are generally labeled top round for London Broil. >> >I've seen steaks labelled London Broil and yes, they are generally top >round, about 1 inch thick. To me, "London broil" is made with flank >steak. Marinated in oil and vinegar and lots of garlic. Broiled. > >Jill The McCall's 1963 cookbook agrees with you about the meat. It calls for lemon juice instead of vinegar. Wonder if I can find some flank steak around here. I haven't made it in a long time. Time for more. -- 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) |
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Dinner 8/10/2016
On Saturday, August 13, 2016 at 9:52:22 AM UTC-4, Nancy Young wrote:
> On 8/13/2016 9:34 AM, l not -l wrote: > > On 13-Aug-2016, wrote: > > > >> On Saturday, August 13, 2016 at 7:33:40 AM UTC-4, Gary wrote: > > >>> London broil is a specific cut of meat here in the USA. Don't know the > >>> other name for it. I never buy it as it has almost no fat. > >> > >> It's flank steak, scored to tenderize, cut into strips, rolled into > >> a shape that resembles filet mignon, and generally secured with a > >> skewer. It used to be a cheaper alternative to steak, but I imagine > >> with the rise in price of flank steak, that's it's concomitantly > >> more expensive. > > > Regional differences fascinate me. Here, StLouis, London Broil is a method > > of cooking and, IME, uses top round. The top round is cut into about 1" > > thick steaks which are generally labeled top round for London Broil. > > If you go to the store or to a butcher shop (yes, I know that is also > a store), the meat will often have a label on it, London Broil. It's > not flank steak. I am not arguing whether or not that's correct, I'm > saying that, at least around here, london broil does not mean flank. > > Search on london broil and click on images. You will see a lot of > NOT flank steak pictures. Who'da thunk it. Of course, I've never lived outside Michigan. I couldn't even find an image of the thing that grocery stores have labeled London Broil for pretty much all my life. Cindy Hamilton |
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Dinner 8/10/2016
On 8/13/2016 11:55 AM, The Cook wrote:
> On Sat, 13 Aug 2016 09:42:52 -0400, jmcquown > > wrote: > >> On 8/13/2016 9:34 AM, l not -l wrote: >>> On 13-Aug-2016, wrote: >>> >>>> On Saturday, August 13, 2016 at 7:33:40 AM UTC-4, Gary wrote: >>>>> Janet wrote: >>>>>> to add to the confusion, London Broil is an American/Canadian term >>>>>> that's unrecognised in London England (or anywhere else in Britain). >>>>> >>>>> London broil is a specific cut of meat here in the USA. Don't know the >>>>> other name for it. I never buy it as it has almost no fat. >>>> >>>> It's flank steak, scored to tenderize, cut into strips, rolled into >>>> a shape that resembles filet mignon, and generally secured with a >>>> skewer. It used to be a cheaper alternative to steak, but I imagine >>>> with the rise in price of flank steak, that's it's concomitantly >>>> more expensive. >>>> >>>> Cindy Hamilton >> >>> Regional differences fascinate me. Here, St Louis, London Broil is a method >>> of cooking and, IME, uses top round. The top round is cut into about 1" >>> thick steaks which are generally labeled top round for London Broil. >>> >> I've seen steaks labelled London Broil and yes, they are generally top >> round, about 1 inch thick. To me, "London broil" is made with flank >> steak. Marinated in oil and vinegar and lots of garlic. Broiled. >> >> Jill > > The McCall's 1963 cookbook agrees with you about the meat. It calls > for lemon juice instead of vinegar. > Vinegar, lemon juice, both are acidic. They act to tenderize the meat. > Wonder if I can find some flank steak around here. I haven't made it > in a long time. Time for more. > I recently bought a flank steak. They're pricy and not always easy to find. Jill |
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Dinner 8/10/2016
Gary wrote:
>Janet wrote: >> >> to add to the confusion, London Broil is an American/Canadian term >> that's unrecognised in London England (or anywhere else in Britain). > >London broil is a specific cut of meat here in the USA. Don't know the >other name for it. I never buy it as it has almost no fat. No wonder you don't like it (Gary Bove), you don't know what London broil is. London broil is a cooking method, NOT a particular meat cut. Years ago London broil would more often be made with flank steak but for several years now it's been more often made with top round. However London Broil can be made with several different cuts of beef. As it so happens London broil is what I'll be cooking for dinner tonight, I have a 3 pound slab of top round marinating for two days now and I'll cook it in a large pan on the stove top... it's usually grilled but I like pan fried better as I can make a sauce by deglazing the pan with some reserved unused marinade. When properly marinated London broil is delicious, I usually whip up a Chinese style marinade; soy sauce, black bean sauce, orange juice, garlic, ginger. white pepper, white wine, olive oil. whatever else I feel like at the moment. One of my tricks is to dock the meat both sides with a dinner fork in each hand. The stewed squash I cooked yesterday will go with... fresh fruit for dessert, bing cherries or blueberries with rediwhip or both. I have a lot of ripe cherry tomatoes I picked, I may toss some into the cooking sauce to heat through, makes a nice very edible garnish. http://www.askthemeatman.com/london_broil.htm |
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Dinner 8/10/2016
On 8/13/2016 12:19 PM, Brooklyn1 wrote:
> Gary wrote: >> Janet wrote: >>> >>> to add to the confusion, London Broil is an American/Canadian term >>> that's unrecognised in London England (or anywhere else in Britain). >> >> London broil is a specific cut of meat here in the USA. Don't know the >> other name for it. I never buy it as it has almost no fat. > > No wonder you don't like it (Gary Bove), you don't know what London > broil is. London broil is a cooking method, NOT a particular meat > cut. Years ago London broil would more often be made with flank steak > but for several years now it's been more often made with top round. The confusion comes in when someone at the grocery store labels a piece of beef "London Broil". It is, as you say, a method. London Broil is not the name of a cut of beef. Jill |
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Dinner 8/10/2016
On 2016-08-13, William > wrote:
> http://www.epicurious.com/recipes/fo...-nicoise-15533 That'll work. I'd probably reduce some of the fresh herbs. > Whenever I see tuna I want to mix it with shredded cheddar cheese, > mayonaise, bell pepper, onions, relish and stuff it in a sandwich. I've never put cheese or grn bell ppr ona tuna-salad sammy, but sounds pretty good. Also, I use canned salmon instead of tuna. More flavorful.  nb |
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Dinner 8/10/2016
On Sat, 13 Aug 2016 11:17:49 +0100, Janet > wrote:
> to add to the confusion, London Broil is an American/Canadian term > that's unrecognised in London England (or anywhere else in Britain). Nor is it recognized universally in the USA. I know the name because I was raised in the Midwest. Never see anything labeled London Broil where I live now; top round is sold as top round. -- I love cooking with wine. Sometimes I even put it in the food. |
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Dinner 8/10/2016
On Sat, 13 Aug 2016 12:26:53 -0400, jmcquown >
wrote: > The confusion comes in when someone at the grocery store labels a piece > of beef "London Broil". It is, as you say, a method. London Broil is > not the name of a cut of beef. It is in some parts of the USA. -- I love cooking with wine. Sometimes I even put it in the food. |
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Dinner 8/10/2016
On Sat, 13 Aug 2016 07:34:18 -0400, Gary > wrote:
> Also interesting is Australia's "chicken maryland" name. Known as leg > quarters here. I thought Chicken Maryland is fried chicken with some sort of a white sauce or gravy on it. http://www.seriouseats.com/recipes/2...vy-recipe.html http://www.theoldfoodie.com/2015/04/...and-fried.html -- I love cooking with wine. Sometimes I even put it in the food. |
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Dinner 8/10/2016
On Saturday, August 13, 2016 at 12:17:55 AM UTC-10, Janet wrote:
> In article >, says... > > > > On Fri, 12 Aug 2016 12:33:03 -0400, Dave Smith > > > wrote: > > > > >On 2016-08-10 6:44 PM, Je?us wrote: > > > > > >> A scotch fillet tonight, with garlic, mushrooms, spinach, kale and > > >> chard. > > > > > >Different places have different names. I had to look up Scotch fillet > > >and saw that it is what we call a rib eye steak. > > > > The name differences between cuts of meat around the world does get > > confusing at times. > > > > >We are having London > > >Broils, and I didn't know until I got involved with RFC that our London > > >Broil is completely different from what it is else. These are slices on > > >seasoned ground pork wrapped in flank steak. > > > > > >https://tonymeetsmeat.wordpress.com/...anadian-style/ > > > > Looks really nice, in Australia that would be called grilled rather > > than broiled, which is a term I only seem to come across from USAians > > and Canadians. > > to add to the confusion, London Broil is an American/Canadian term > that's unrecognised in London England (or anywhere else in Britain). > > Here, meat cooked on the grill is called grilled, regardless of whether > the heat-source is over or under. "broil" is not in use. > > Janet UK It's a marketing term used to add some class to a rather sorry piece of meat. There's probably some way to tame a London broil so it's not so tough but I ain't found the way. My guess is that nobody here wanted it named after their town, so London is it. |
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Dinner 8/10/2016
sf wrote:
> > On Sat, 13 Aug 2016 07:34:18 -0400, Gary > wrote: > > > Also interesting is Australia's "chicken maryland" name. Known as leg > > quarters here. > > I thought Chicken Maryland is fried chicken with some sort of a white > sauce or gravy on it. > http://www.seriouseats.com/recipes/2...vy-recipe.html > http://www.theoldfoodie.com/2015/04/...and-fried.html It is a recipe although... "In Australia the term "Chicken Maryland" simply refers to a butcher's cut for a whole leg consisting of the thigh and drumstick." (from Wiki-) |
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Dinner 8/10/2016
On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote:
> "Bruce" > wrote in message > T... > > In article >, > > says... > >> > >> On Wednesday, August 10, 2016 at 6:41:11 PM UTC-6, Julie Bove wrote: > >> > "jmcquown" > wrote in message > >> > ... > >> > > Braised lamb shanks. I salted & peppered the shanks and browned them > >> > > in a > >> > > very little corn oil. Sprinkled with dried rosemary. Deglazed the > >> > > pan > >> > > with a splash of dry red wine, then added a little water, minced > >> > > onion and > >> > > garlic. Covered and brought to a simmer. It will take a couple of > >> > > hours > >> > > to cook until fork tender. I've got green vegetables galore; I can't > >> > > decide between brussels sprouts, zucchini, broccoli or spinach. I > >> > > haven't > >> > > decided whether or not I want some sort of starch with it. Maybe > >> > > some egg > >> > > noodles. Not essential. > >> > > >> > I haven't cooked yet but it will be hamburger gravy over mashed > >> > potatoes > >> > with plenty of onions in the gravy. Haricot Verts on the side. > >> > >> I still don't know why you keep calling green beans "Haricot Verts"...all > >> that means is green beans in FRENCH. > >> However, if it makes you happy then continue doing so. > >> ==== > > > > "Haricots verts, French for "green beans" is a variety of green beans > > that is longer, thinner, crisper, and more tender than "standard" green > > beans." > > > > https://en.wikipedia.org/wiki/Green_bean > > Thank you. But printed on cans it means "GREEN BEANS" you nitwit, no matter how slender, green, round, tender, crisper or longer they may be. That applies no matter what variety of green beans they may be. p.s. Don't thank Brucie for anything...he's just another spammer trying to stir up trouble. ==== |
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Dinner 8/10/2016
On 8/13/2016 4:33 PM, sf wrote:
> On Sat, 13 Aug 2016 07:34:18 -0400, Gary > wrote: > >> Also interesting is Australia's "chicken maryland" name. Known as leg >> quarters here. > > I thought Chicken Maryland is fried chicken with some sort of a white > sauce or gravy on it. > http://www.seriouseats.com/recipes/2...vy-recipe.html > http://www.theoldfoodie.com/2015/04/...and-fried.html > I've only heard it called Maryland Fried Chicken, not Chicken Maryland. Similar name, but apparently not the same thing at all. nancy |
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Dinner 8/10/2016
On Sat, 13 Aug 2016 11:17:49 +0100, Janet > wrote:
>In article >, says... >> >> On Fri, 12 Aug 2016 12:33:03 -0400, Dave Smith >> > wrote: >> >> >On 2016-08-10 6:44 PM, Je?us wrote: >> > >> >> A scotch fillet tonight, with garlic, mushrooms, spinach, kale and >> >> chard. >> > >> >Different places have different names. I had to look up Scotch fillet >> >and saw that it is what we call a rib eye steak. >> >> The name differences between cuts of meat around the world does get >> confusing at times. >> >> >We are having London >> >Broils, and I didn't know until I got involved with RFC that our London >> >Broil is completely different from what it is else. These are slices on >> >seasoned ground pork wrapped in flank steak. >> > >> >https://tonymeetsmeat.wordpress.com/...anadian-style/ >> >> Looks really nice, in Australia that would be called grilled rather >> than broiled, which is a term I only seem to come across from USAians >> and Canadians. > > to add to the confusion, London Broil is an American/Canadian term >that's unrecognised in London England (or anywhere else in Britain). > > Here, meat cooked on the grill is called grilled, regardless of whether >the heat-source is over or under. "broil" is not in use. Yes, same as here. |
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Dinner 8/10/2016
In article >,
says... > > On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote: > > "Bruce" > wrote in message > > T... > > > In article >, > > > says... > > >> > > >> On Wednesday, August 10, 2016 at 6:41:11 PM UTC-6, Julie Bove wrote: > > >> > > > >> > I haven't cooked yet but it will be hamburger gravy over mashed > > >> > potatoes > > >> > with plenty of onions in the gravy. Haricot Verts on the side. > > >> > > >> I still don't know why you keep calling green beans "Haricot Verts"...all > > >> that means is green beans in FRENCH. > > >> However, if it makes you happy then continue doing so. > > >> ==== > > > > > > "Haricots verts, French for "green beans" is a variety of green beans > > > that is longer, thinner, crisper, and more tender than "standard" green > > > beans." > > > > > > https://en.wikipedia.org/wiki/Green_bean > > > > Thank you. > > But printed on cans it means "GREEN BEANS" you nitwit, no matter how slender, green, round, tender, crisper or longer they may be. That applies no matter what variety of green beans they may be. > > p.s. Don't thank Brucie for anything...he's just another spammer trying to stir up trouble. > ==== Nitwit Roy knows better than Wikipedia, because nitwit Roy was a grocery clerk. Three hurrays for nitwit Roy. |
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Dinner 8/10/2016
On 2016-08-13 5:37 PM, Roy wrote:
> On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote: >> "Bruce" > wrote in message > But printed on cans it means "GREEN BEANS" you nitwit, no matter how > slender, green, round, tender, crisper or longer they may be. That > applies no matter what variety of green beans they may be. > > p.s. Don't thank Brucie for anything...he's just another spammer > trying to stir up trouble. ==== > I just got back from a short vacation in Quebec. These green beans, no matter how relatively long and thin they were, were all haricots verts. |
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Dinner 8/10/2016
On 8/13/2016 6:17 PM, Dave Smith wrote:
> On 2016-08-13 5:37 PM, Roy wrote: >> On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote: >>> "Bruce" > wrote in message > >> But printed on cans it means "GREEN BEANS" you nitwit, no matter how >> slender, green, round, tender, crisper or longer they may be. That >> applies no matter what variety of green beans they may be. >> >> p.s. Don't thank Brucie for anything...he's just another spammer >> trying to stir up trouble. ==== >> > > > I just got back from a short vacation in Quebec. These green beans, no > matter how relatively long and thin they were, were all haricots verts. Hmmm, don't they speak French in Quebec? Jill |
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Dinner 8/10/2016
On 2016-08-13 6:24 PM, jmcquown wrote:
> On 8/13/2016 6:17 PM, Dave Smith wrote: >> On 2016-08-13 5:37 PM, Roy wrote: >>> On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote: >>>> "Bruce" > wrote in message >> >>> But printed on cans it means "GREEN BEANS" you nitwit, no matter how >>> slender, green, round, tender, crisper or longer they may be. That >>> applies no matter what variety of green beans they may be. >>> >>> p.s. Don't thank Brucie for anything...he's just another spammer >>> trying to stir up trouble. ==== >>> >> >> >> I just got back from a short vacation in Quebec. These green beans, no >> matter how relatively long and thin they were, were all haricots verts. > > Hmmm, don't they speak French in Quebec? Yes, most of them do, and that is why they call green beans haricots verts. |
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Dinner 8/10/2016
In article >,
says... > > On 2016-08-13 6:24 PM, jmcquown wrote: > > On 8/13/2016 6:17 PM, Dave Smith wrote: > >> On 2016-08-13 5:37 PM, Roy wrote: > >>> On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote: > >>>> "Bruce" > wrote in message > >> > >>> But printed on cans it means "GREEN BEANS" you nitwit, no matter how > >>> slender, green, round, tender, crisper or longer they may be. That > >>> applies no matter what variety of green beans they may be. > >>> > >>> p.s. Don't thank Brucie for anything...he's just another spammer > >>> trying to stir up trouble. ==== > >>> > >> > >> > >> I just got back from a short vacation in Quebec. These green beans, no > >> matter how relatively long and thin they were, were all haricots verts. > > > > Hmmm, don't they speak French in Quebec? > > Yes, most of them do, and that is why they call green beans haricots verts. French speakers call all green beans haricots verts, because haricot vert means green bean, but when most English speakers use the term, they mean 'a variety of green beans that is longer, thinner, crisper, and more tender than "standard" green beans'. https://en.wikipedia.org/wiki/Green_bean I imagine that this works slightly differently in Canada, where you have French speaking people and bilingual labelling, so that "haricots verts" can simply mean "green beans", without referring to a specific type, like it does in other English speaking countries. |
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Dinner 8/10/2016
On Saturday, August 13, 2016 at 5:33:22 PM UTC-6, Bruce wrote:
> In article >, > says... > > > > On 2016-08-13 6:24 PM, jmcquown wrote: > > > On 8/13/2016 6:17 PM, Dave Smith wrote: > > >> On 2016-08-13 5:37 PM, Roy wrote: > > >>> On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote: > > >>>> "Bruce" > wrote in message > > >> > > >>> But printed on cans it means "GREEN BEANS" you nitwit, no matter how > > >>> slender, green, round, tender, crisper or longer they may be. That > > >>> applies no matter what variety of green beans they may be. > > >>> > > >>> p.s. Don't thank Brucie for anything...he's just another spammer > > >>> trying to stir up trouble. ==== > > >>> > > >> > > >> > > >> I just got back from a short vacation in Quebec. These green beans, no > > >> matter how relatively long and thin they were, were all haricots verts. > > > > > > Hmmm, don't they speak French in Quebec? > > > > Yes, most of them do, and that is why they call green beans haricots verts. > > French speakers call all green beans haricots verts, because haricot > vert means green bean, but when most English speakers use the term, they > mean 'a variety of green beans that is longer, thinner, crisper, and > more tender than "standard" green beans'. > > https://en.wikipedia.org/wiki/Green_bean > > I imagine that this works slightly differently in Canada, where you have > French speaking people and bilingual labelling, so that "haricots > verts" can simply mean "green beans", without referring to a specific > type, like it does in other English speaking countries. === What do you mean by "like it does in other English speaking countries"? You "imagine" all this without seeing an American label or an Australian label. ==== |
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Dinner 8/10/2016
In article >,
says... > > On Saturday, August 13, 2016 at 5:33:22 PM UTC-6, Bruce wrote: > > In article >, > > says... > > > > > > On 2016-08-13 6:24 PM, jmcquown wrote: > > > > On 8/13/2016 6:17 PM, Dave Smith wrote: > > > >> On 2016-08-13 5:37 PM, Roy wrote: > > > >>> On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote: > > > >>>> "Bruce" > wrote in message > > > >> > > > >>> But printed on cans it means "GREEN BEANS" you nitwit, no matter how > > > >>> slender, green, round, tender, crisper or longer they may be. That > > > >>> applies no matter what variety of green beans they may be. > > > >>> > > > >>> p.s. Don't thank Brucie for anything...he's just another spammer > > > >>> trying to stir up trouble. ==== > > > >>> > > > >> > > > >> > > > >> I just got back from a short vacation in Quebec. These green beans, no > > > >> matter how relatively long and thin they were, were all haricots verts. > > > > > > > > Hmmm, don't they speak French in Quebec? > > > > > > Yes, most of them do, and that is why they call green beans haricots verts. > > > > French speakers call all green beans haricots verts, because haricot > > vert means green bean, but when most English speakers use the term, they > > mean 'a variety of green beans that is longer, thinner, crisper, and > > more tender than "standard" green beans'. > > > > https://en.wikipedia.org/wiki/Green_bean > > > > I imagine that this works slightly differently in Canada, where you have > > French speaking people and bilingual labelling, so that "haricots > > verts" can simply mean "green beans", without referring to a specific > > type, like it does in other English speaking countries. > === > What do you mean by "like it does in other English speaking countries"? You "imagine" all this without seeing an American label or an Australian label. > ==== Yes, that's my theory. It would explain why you disagree with Wikipedia. Aren't you from Canada? |
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Dinner 8/10/2016
sf wrote in rec.food.cooking:
> On Sat, 13 Aug 2016 11:17:49 +0100, Janet > wrote: > > > to add to the confusion, London Broil is an American/Canadian > > term that's unrecognised in London England (or anywhere else in > > Britain). > > Nor is it recognized universally in the USA. I know the name because > I was raised in the Midwest. Never see anything labeled London Broil > where I live now; top round is sold as top round. It's sold under that name in Hampton Roads- Norfolk area, London Broil. -- |
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Dinner 8/10/2016
dsi1 wrote in rec.food.cooking:
> On Saturday, August 13, 2016 at 12:17:55 AM UTC-10, Janet wrote: > > In article >, says... > > > > > > On Fri, 12 Aug 2016 12:33:03 -0400, Dave Smith > > > > wrote: > > > > > > > On 2016-08-10 6:44 PM, Je?us wrote: > > > > > > > >> A scotch fillet tonight, with garlic, mushrooms, spinach, kale > > > and >> chard. > > > > > > > > Different places have different names. I had to look up Scotch > > > > fillet and saw that it is what we call a rib eye steak. > > > > > > The name differences between cuts of meat around the world does > > > get confusing at times. > > > > > > > We are having London > > > > Broils, and I didn't know until I got involved with RFC that > > > > our London Broil is completely different from what it is else. > > > > These are slices on seasoned ground pork wrapped in flank steak. > > > > > > > > https://tonymeetsmeat.wordpress.com/...don-broil-cana > > > > dian-style/ > > > > > > Looks really nice, in Australia that would be called grilled > > > rather than broiled, which is a term I only seem to come across > > > from USAians and Canadians. > > > > to add to the confusion, London Broil is an American/Canadian > > term that's unrecognised in London England (or anywhere else in > > Britain). > > > > Here, meat cooked on the grill is called grilled, regardless of > > whether the heat-source is over or under. "broil" is not in use. > > > > Janet UK > > It's a marketing term used to add some class to a rather sorry piece > of meat. There's probably some way to tame a London broil so it's not > so tough but I ain't found the way. My guess is that nobody here > wanted it named after their town, so London is it. Without getting into parts of the cow used, it is a beef you either high heat cook to rare then slice across the grain or make in a dehydrator. -- |
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Dinner 8/10/2016
On Saturday, August 13, 2016 at 3:16:15 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking: > > > On Saturday, August 13, 2016 at 12:17:55 AM UTC-10, Janet wrote: > > > In article >, says... > > > > > > > > On Fri, 12 Aug 2016 12:33:03 -0400, Dave Smith > > > > > wrote: > > > > > > > > > On 2016-08-10 6:44 PM, Je?us wrote: > > > > > > > > > >> A scotch fillet tonight, with garlic, mushrooms, spinach, kale > > > > and >> chard. > > > > > > > > > > Different places have different names. I had to look up Scotch > > > > > fillet and saw that it is what we call a rib eye steak. > > > > > > > > The name differences between cuts of meat around the world does > > > > get confusing at times. > > > > > > > > > We are having London > > > > > Broils, and I didn't know until I got involved with RFC that > > > > > our London Broil is completely different from what it is else. > > > > > These are slices on seasoned ground pork wrapped in flank steak. > > > > > > > > > > https://tonymeetsmeat.wordpress.com/...don-broil-cana > > > > > dian-style/ > > > > > > > > Looks really nice, in Australia that would be called grilled > > > > rather than broiled, which is a term I only seem to come across > > > > from USAians and Canadians. > > > > > > to add to the confusion, London Broil is an American/Canadian > > > term that's unrecognised in London England (or anywhere else in > > > Britain). > > > > > > Here, meat cooked on the grill is called grilled, regardless of > > > whether the heat-source is over or under. "broil" is not in use. > > > > > > Janet UK > > > > It's a marketing term used to add some class to a rather sorry piece > > of meat. There's probably some way to tame a London broil so it's not > > so tough but I ain't found the way. My guess is that nobody here > > wanted it named after their town, so London is it. > > Without getting into parts of the cow used, it is a beef you either > high heat cook to rare then slice across the grain or make in a > dehydrator. > > > > -- I have prepared this many times - probably because I remain the eternal optimist. I might give it another go tomorrow. I prepare it as you describe. The meat is cut across the grain very thinly at a 45 degree angle, in the same way I'd cut a flank steak. |
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Dinner 8/10/2016
In article > ,
lid says... > > In article >, > says... > > > > On Saturday, August 13, 2016 at 5:33:22 PM UTC-6, Bruce wrote: > > > In article >, > > > says... > > > > > > > > On 2016-08-13 6:24 PM, jmcquown wrote: > > > > > On 8/13/2016 6:17 PM, Dave Smith wrote: > > > > >> On 2016-08-13 5:37 PM, Roy wrote: > > > > >>> On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote: > > > > >>>> "Bruce" > wrote in message > > > > >> > > > > >>> But printed on cans it means "GREEN BEANS" you nitwit, no matter how > > > > >>> slender, green, round, tender, crisper or longer they may be. That > > > > >>> applies no matter what variety of green beans they may be. > > > > >>> > > > > >>> p.s. Don't thank Brucie for anything...he's just another spammer > > > > >>> trying to stir up trouble. ==== > > > > >>> > > > > >> > > > > >> > > > > >> I just got back from a short vacation in Quebec. These green beans, no > > > > >> matter how relatively long and thin they were, were all haricots verts. > > > > > > > > > > Hmmm, don't they speak French in Quebec? > > > > > > > > Yes, most of them do, and that is why they call green beans haricots verts. > > > > > > French speakers call all green beans haricots verts, because haricot > > > vert means green bean, but when most English speakers use the term, they > > > mean 'a variety of green beans that is longer, thinner, crisper, and > > > more tender than "standard" green beans'. > > > > > > https://en.wikipedia.org/wiki/Green_bean > > > > > > I imagine that this works slightly differently in Canada, where you have > > > French speaking people and bilingual labelling, so that "haricots > > > verts" can simply mean "green beans", without referring to a specific > > > type, like it does in other English speaking countries. > > === > > What do you mean by "like it does in other English speaking countries"? You "imagine" all this without seeing an American label or an Australian label. > > ==== > > Yes, that's my theory. It would explain why you disagree with Wikipedia. > Aren't you from Canada? Roy's way of admitting he was wrong is not saying anything anymore. |
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Dinner 8/10/2016
Roy wrote:
> On Saturday, August 13, 2016 at 5:33:22 PM UTC-6, Bruce wrote: > > In article >, > > says... > > > > > > On 2016-08-13 6:24 PM, jmcquown wrote: > > > > On 8/13/2016 6:17 PM, Dave Smith wrote: > > > >> On 2016-08-13 5:37 PM, Roy wrote: > > > >>> On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote: > > > >>>> "Bruce" > wrote in message > > > >> > > > >>> But printed on cans it means "GREEN BEANS" you nitwit, no matter how > > > >>> slender, green, round, tender, crisper or longer they may be. That > > > >>> applies no matter what variety of green beans they may be. > > > >>> > > > >>> p.s. Don't thank Brucie for anything...he's just another spammer > > > >>> trying to stir up trouble. ==== > > > >>> > > > >> > > > >> > > > >> I just got back from a short vacation in Quebec. These green beans, no > > > >> matter how relatively long and thin they were, were all haricots verts. > > > > > > > > Hmmm, don't they speak French in Quebec? > > > > > > Yes, most of them do, and that is why they call green beans haricots verts. > > > > French speakers call all green beans haricots verts, because haricot > > vert means green bean, but when most English speakers use the term, they > > mean 'a variety of green beans that is longer, thinner, crisper, and > > more tender than "standard" green beans'. > > > > https://en.wikipedia.org/wiki/Green_bean > > > > I imagine that this works slightly differently in Canada, where you have > > French speaking people and bilingual labelling, so that "haricots > > verts" can simply mean "green beans", without referring to a specific > > type, like it does in other English speaking countries. > === > What do you mean by "like it does in other English speaking countries"? You "imagine" all this without seeing an American label or an Australian label. How about Sierra Leone or Gibraltar...??? -- Best Greg |
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Dinner 8/10/2016
On Monday, 15 August 2016 05:32:27 UTC-5, Bruce wrote:
> In article > , > lid says... > > > > In article >, > > says... > > > > > > On Saturday, August 13, 2016 at 5:33:22 PM UTC-6, Bruce wrote: > > > > In article >, > > > > says... > > > > > > > > > > On 2016-08-13 6:24 PM, jmcquown wrote: > > > > > > On 8/13/2016 6:17 PM, Dave Smith wrote: > > > > > >> On 2016-08-13 5:37 PM, Roy wrote: > > > > > >>> On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote: > > > > > >>>> "Bruce" > wrote in message > > > > > >> > > > > > >>> But printed on cans it means "GREEN BEANS" you nitwit, no matter how > > > > > >>> slender, green, round, tender, crisper or longer they may be. That > > > > > >>> applies no matter what variety of green beans they may be. > > > > > >>> > > > > > >>> p.s. Don't thank Brucie for anything...he's just another spammer > > > > > >>> trying to stir up trouble. ==== > > > > > >>> > > > > > >> > > > > > >> > > > > > >> I just got back from a short vacation in Quebec. These green beans, no > > > > > >> matter how relatively long and thin they were, were all haricots verts. > > > > > > > > > > > > Hmmm, don't they speak French in Quebec? > > > > > > > > > > Yes, most of them do, and that is why they call green beans haricots verts. > > > > > > > > French speakers call all green beans haricots verts, because haricot > > > > vert means green bean, but when most English speakers use the term, they > > > > mean 'a variety of green beans that is longer, thinner, crisper, and > > > > more tender than "standard" green beans'. > > > > > > > > https://en.wikipedia.org/wiki/Green_bean > > > > > > > > I imagine that this works slightly differently in Canada, where you have > > > > French speaking people and bilingual labelling, so that "haricots > > > > verts" can simply mean "green beans", without referring to a specific > > > > type, like it does in other English speaking countries. > > > === > > > What do you mean by "like it does in other English speaking countries"? You "imagine" all this without seeing an American label or an Australian label. > > > ==== > > > > Yes, that's my theory. It would explain why you disagree with Wikipedia. > > Aren't you from Canada? > > Roy's way of admitting he was wrong is not saying anything anymore. Roy suffers from FIMD aka "Foot-in-Mouthis" Disease... -- Best Greg |
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Dinner 8/10/2016
In article >,
says... > > On Monday, 15 August 2016 05:32:27 UTC-5, Bruce wrote: > > In article > , > > lid says... > > > > > > In article >, > > > says... > > > > > > > > On Saturday, August 13, 2016 at 5:33:22 PM UTC-6, Bruce wrote: > > > > > In article >, > > > > > says... > > > > > > > > > > > > On 2016-08-13 6:24 PM, jmcquown wrote: > > > > > > > On 8/13/2016 6:17 PM, Dave Smith wrote: > > > > > > >> On 2016-08-13 5:37 PM, Roy wrote: > > > > > > >>> On Thursday, August 11, 2016 at 3:26:55 AM UTC-6, Julie Bove wrote: > > > > > > >>>> "Bruce" > wrote in message > > > > > > >> > > > > > > >>> But printed on cans it means "GREEN BEANS" you nitwit, no matter how > > > > > > >>> slender, green, round, tender, crisper or longer they may be. That > > > > > > >>> applies no matter what variety of green beans they may be. > > > > > > >>> > > > > > > >>> p.s. Don't thank Brucie for anything...he's just another spammer > > > > > > >>> trying to stir up trouble. ==== > > > > > > >>> > > > > > > >> > > > > > > >> > > > > > > >> I just got back from a short vacation in Quebec. These green beans, no > > > > > > >> matter how relatively long and thin they were, were all haricots verts. > > > > > > > > > > > > > > Hmmm, don't they speak French in Quebec? > > > > > > > > > > > > Yes, most of them do, and that is why they call green beans haricots verts. > > > > > > > > > > French speakers call all green beans haricots verts, because haricot > > > > > vert means green bean, but when most English speakers use the term, they > > > > > mean 'a variety of green beans that is longer, thinner, crisper, and > > > > > more tender than "standard" green beans'. > > > > > > > > > > https://en.wikipedia.org/wiki/Green_bean > > > > > > > > > > I imagine that this works slightly differently in Canada, where you have > > > > > French speaking people and bilingual labelling, so that "haricots > > > > > verts" can simply mean "green beans", without referring to a specific > > > > > type, like it does in other English speaking countries. > > > > === > > > > What do you mean by "like it does in other English speaking countries"? You "imagine" all this without seeing an American label or an Australian label. > > > > ==== > > > > > > Yes, that's my theory. It would explain why you disagree with Wikipedia. > > > Aren't you from Canada? > > > > Roy's way of admitting he was wrong is not saying anything anymore. > > > Roy suffers from FIMD aka "Foot-in-Mouthis" Disease... That would explain it. |
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