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.

your pal,
blake

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.

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

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.

Every recipe I have for london broil uses flank steak

-------------------

Stu

What's the difference between Roast Beef and Pea Soup?
Anyone Can Roast Beef!!!

wrote:
> 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.
>
> Every recipe I have for london broil uses flank steak
>
> -------------------
>
> Stu
>
> What's the difference between Roast Beef and Pea Soup?
> Anyone Can Roast Beef!!!

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.

She almost invariably made a pepper steak version, which I later
discovered came from Alan Ladd. See:

<http://www.astray.com/recipes/?show=Alan%20ladd's%20chuck%20wagon%20pepper%20ste ak>

or:

http://tinyurl.com/q45768

Note that it, indeed, calls for London broil.

I see, though, that Wikipedia says flank or round steak. I wonder
whether mom just used the round steak.

--
Jean B.

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.

"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.

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

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 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.

-sw

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.

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

"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 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.

On Wed, 20 May 2009 22:17:17 -0700, 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.

That's because the pqack0ages say "Top Round for London Broil".
It's a cheap substitute as there are only 2 flank steaks per cow,
but 20 pieces of top round when cut for London Broil.

-sw

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.

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.

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 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.

"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

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

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'.

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.

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

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.

On May 25, 8:27*am, "Jean B." > wrote:
> 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".

When I was kid in St. Louis (1960s), the cut called London Broil was
always top round, but it made little difference because my mother
overcooked it.
>
> --
> Jean B.

--Bryan

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?

On Fri, 22 May 2009 18:43:48 -0600, Arri London >
wrote:

>
>
>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?


Don't know what the rules are in the UK, but across the pond the USDA
has the following to say -

LONDON BROIL:
Name can only be applied to a cooked product. Products including the
expression "London Broil" on labels must be prepared with beef flank
steak. Uncooked product must be labeled to indicate this, e.g., "Beef
Flank Steak for London Broil." If prepared from another cut, the
identity of that cut must accompany the term "London Broil," e.g.,
"Sirloin Tip London Broil."

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

"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 18:46:14 -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:
>
> 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.

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.
>
LOL! As I just said, I have no idea whether the use of something
other than flank was usual or not. I may very well have been
unusual. But you and I both recall eating LB that was not mad
from flank.

--
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.