"Maverick" > wrote in message
...
> "Dog3" <dognospam@adjfkdla;not> wrote in message
> 4...
> > Steve Wertz > tap, tap, tapped out in
> > :
> >
> > > On Sat, 03 Apr 2004 22:25:25 -0000, Dog3 <dognospam@adjfkdla;not>
> > > wrote:
> > >
> > >>If you're really that bored, do some research. You will find london
> > >>broil is a cooking method. Find me the part of the cow labeled london
> > >>broil.
> > >
> > > I've already admitted that it's a cooking method. It's also a
> > > specific cut of meat according to the USDA. Why do have such a
> > > hard time accepting this, and the official USDA definitions I
> > > provided?
> > >
> > > -sw
> >
> > I have a hard time accepting it because it is misleading. According to
> > your logic pot roast, fajitas etc. are a specific cut of meat. If one
> > limits their choices to what the USDA states they're missing out and
> > cooking with blinders on.
> >
> > Michael
>
> I grew up thinking a flank stake was a london broil since that was what my
> mom called it.
>
> I think what the problem is, is that different areas call the same piece
of
> meat by different terms. I didn't know this until I moved from Nevada to
> Nebraska. Have you ever heard of a "Pikes Peak" cut of meat? I hadn't
> until I moved to Nebraska.
>
> I wanted to make a meal that my mom used to make and I really enjoyed so I
> emailed her for the recipe. Imagine my surprise when I was in the meat
> department looking for a london broil. I finally asked the butcher if he
> had any and was told that's the same as a flank stake. Go figure.
>
> Bret
> (thinks that if it isn't a t-bone or a ribeye, its a chunk of beef.)

Mental note: Re-read your post before you hit the post button.
Stake=Steak. I'm slow tonight!

I'll be in the public square waiting to be flogged!

Bret
(oh man, this is gonna hurt!)




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