"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> Thanks for the link but the article states the fajita meat "refers" to the
> diaphram of the steer. Fajita is still a dish and prep method IMO. I
> don't object to Steve's usage of london broil but I assure you, many
> different cuts of meat can, and are, used for london broil. Now, on to
pot
> roast...

I can't believe we're doing this yet again, BUT...

Again, please note that I said that IN ITS ORIGINAL USAGE,
the word "fajita" most definitely referred to a specific cut of meat,
namely the diaphragm muscle of the steer. Note that the article
gives the derivation of the word - the diminuitive form of "faja", for
"belt" or "girdle" - the cut was so named due to the shape and
location of the muscle in the animal. "Fajita tacos" were made by
pounding and marinating this otherwise unwanted cut, then
grilling it and serving it on tortillas. (And please don't use ONLY
this article to decide the issue in your mind - the history of the word
is certainly covered elsewhere as well.) What we currently think of
as "fajitas" - bite-sized pieces of marinated meat (of various cuts
and kinds) served in a flour tortilla with peppers, onions, guacamole,
salsa, etc., is most definitely a fairly recent invention, and not a
traditional Mexican dish.

That "fajitas" has come to mean more of a type of dish than a
specific cut of meat is not disputed; but a claim that "fajitas never
WAS a cut of meat" could only be made by a person not familiar
with the history.

Bob M.

(Charles Quinn) wrote in message hlink.net>...
> In article >, owza (Jarkat2002) wrote:
> >This morning I bought a 2 1/2 lb London Broil.
> >I have never made London Broil before and would like some suggestions on the
> >best way to cook it. Of course I have an oven, an iron skillet, a gas grill or
> >an oven broiler as optional cooking methods.
> >Any suggestions would be greatly appreciated. We tend to like our beef only
> >slightly pink inside if that makes any difference at all.
> >Thank you,
>
> Crockpot

Hi,
Here in Toronto a London Broil is flank steak wrapped around a ground
meat(pork and veal) and herb stuffing, cut in inch thick slices
wrapped in smokey American bacon. I love it!

Biff

>Here in Toronto a London Broil is flank steak wrapped around a ground
>meat(pork and veal) and herb stuffing, cut in inch thick slices
>wrapped in smokey American bacon. I love it!

Not cooked, eh?

By the time the ground meat stuffing were cooked the flank steak would be shoe
leather... I don't believe you... you just made that up with your pea brain.

>Biff

What kinda fercocktah name is Biff, are you a toilet bowl cleaning product?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Whereas, here in London, it doesn't exist at all...

Ho Hum

Fraser
> Hi,
> Here in Toronto a London Broil is flank steak wrapped around a ground
> meat(pork and veal) and herb stuffing, cut in inch thick slices
> wrapped in smokey American bacon. I love it!
>
> Biff

>(Fraser Jopp) writes:
>
>Whereas, here in London, it doesn't exist at all...

London is NOT one of the world's great culinary centers.

>Ho Hum

Yessss... that descibes Brit cookery perfectly.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."