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.