London broil

[RichD]

NY Times, in the food section, did a piece on london broil;
marinades, etc. Apparently, the cut gets no respect.

Is that true? I've enjoyed it many times, never thought
that way. Though I notice it doesn't show up often on
restaurant menus.

--
Rich

[itsjoan...@webtv.net]

> Rich
>
It's also called a flatiron steak, maybe you've seen that on the restaurant menus?
Around here, that's what many of the Mexican restaurants call it.

[dsi1]

London broil is okay if you like chewy meat. I cooked up a London broil last night. I took a nasty piece of old, freezer burnt, sirloin out of the freezer yesterday and made Swiss steak out of it. The meat was dredged in flour and browned in hot oil. It was then braised in a slow cooker for about 5 hours. It was just okay although my wife liked it. I made her a plate for work with potatoes and spicy cucumber.

https://photos.app.goo.gl/HDByqxRTqjJ6zDCL7

[Dave Smith]

It depends on where you live. Around here a London Broil is a tenderized
flank stead wrapped around a sausage meat and then cut into pin wheels.
They are tasty but can be pretty tough.

[Thomas]

I use london broil for my beef jerky.

[Ed Pawlowski]

5 hours? Sounds disgusting.

Marinate in teriyaki and garlic for a few hours. Grill to medium, maybe
just past. Slice very thing on a 45 degree angle. The cutting on an
angle makes a big difference in the grain structure for eating.

[dsi1]

On this rock, a London broil has always be a thick cut top sirloin. I don't know why, it just is.

[dsi1]

I have done that too when I was a young lad. I was into making beef jerky - what a weird kid I was.

[dsi1]

Braise a flank steak for 5 hours? You must think I'm some kind of unsophisticated hick.
I've done that with flank. It makes a great teriyaki steak but I won't do that anymore because of the cost.

[GM]

dsi1 wrote:

> On Monday, February 13, 2023 at 10:10:28 AM UTC-10, Thomas wrote:
> > On Monday, February 13, 2023 at 3:07:30 PM UTC-5, dsi1 wrote:
> > > On Monday, February 13, 2023 at 9:01:08 AM UTC-10, RichD wrote:
> > > > NY Times, in the food section, did a piece on london broil;
> > > > marinades, etc. Apparently, the cut gets no respect.
> > > >
> > > > Is that true? I've enjoyed it many times, never thought
> > > > that way. Though I notice it doesn't show up often on
> > > > restaurant menus.
> > > >
> > > > --
> > > > Rich
> > > London broil is okay if you like chewy meat. I cooked up a London broil last night. I took a nasty piece of old, freezer burnt, sirloin out of the freezer yesterday and made Swiss steak out of it. The meat was dredged in flour and browned in hot oil. It was then braised in a slow cooker for about 5 hours. It was just okay although my wife liked it. I made her a plate for work with potatoes and spicy cucumber.
> > >
> > > https://photos.app.goo.gl/HDByqxRTqjJ6zDCL7
> > I use london broil for my beef jerky.
> I have done that too when I was a young lad. I was into making beef jerky - what a weird kid I was.

You were making "jerky" out of the stripped flesh of the Koreans and other Asians
you enslaved during THE BIG ONE, Unca Tojo...

<chuckle>

🍖

🗾

--
GM

[jmcquown]

Slice thinly against the grain. Freezer burned sirloin turned into
Swiss Steak is *not* London Broil.

Jill

[Sqwertz]

On Mon, 13 Feb 2023 11:01:04 -0800 (PST), RichD wrote:

> NY Times, in the food section, did a piece on london broil;
> marinades, etc. Apparently, the cut gets no respect.

No they didn't. You're just lonely and wanted somebody to talk
to.

And London broil is not a "cut", it's a recipe. But if it's top
round, then it *deserves* no respect.

-sw

[Sqwertz]

I've never seen flatiron (teres minor) called London Broil. And
neither has Google in it's first 12 hits. But I'm sure SOMEBODY
gets it wrong and publicizes it ;-)

-sw

[Sqwertz]

On Mon, 13 Feb 2023 12:07:27 -0800 (PST), dsi1 wrote:

> London broil is okay if you like chewy meat. I cooked up a
> London broil last night. I took a nasty piece of old, freezer
> burnt, sirloin out of the freezer yesterday and made Swiss
> steak out of it. The meat was dredged in flour and browned in
> hot oil. It was then braised in a slow cooker for about 5
> hours. It was just okay although my wife liked it. I made her a
> plate for work with potatoes and spicy cucumber.

"Swiss" steak is tenderized either manually or by machine. You'rs
was just cut up sirloin.

It gets its name from "swissing", a process/machine for making
cotton fabric (by beating the shit out of it). And therefore, is
not capitalized.

> https://photos.app.goo.gl/HDByqxRTqjJ6zDCL7

What you made is beef stew. With Zuccumber.

-sw

[Sqwertz]

On Mon, 13 Feb 2023 15:26:05 -0500, Ed Pawlowski wrote:

> 5 hours? Sounds disgusting.

Not if you think of it as beef stew.

> Marinate in teriyaki and garlic for a few hours. Grill to medium, maybe
> just past. Slice very thing on a 45 degree angle. The cutting on an
> angle makes a big difference in the grain structure for eating.

When it's top round it's important to get a piece that's at least
1.25" thick, preferably 1.75" - 2". Cook to med rare, no more than
that. Just past medium would be ruined, IMNSHO.

-sw

[dsi1]

Gamesmanship is riding high on rfc. Yoose guys are so needy! I spent some time poking that lousy piece of meat using a fork and pounded it down with the back of a cleaver. I've done it this way since I was a kid.
Your beef stew theory is just another squirts fail. Better luck next time.

[Leonard Blaisdell]

On 2023-02-13, dsi1 <dsi...@hawaiiantel.net> wrote:

> I have done that too when I was a young lad. I was into making beef jerky - what a weird kid I was.

I used to make venison, sagehen and duck jerky. Although they were way
more expensive than any beef jerky, because of the cost of harvesting, I
didn't think that way. I never made beef jerky.
Nowadays, if I ate jerky, I'd have to go to the dentist.

[Leonard Blaisdell]

On 2023-02-13, dsi1 <dsi...@hawaiiantel.net> wrote:

> On this rock, a London broil has always be a thick cut top sirloin. I don't know why, it just is.

That's what they are here, too. I was taught to cut them across the
grain and on the bias. I haven't cooked a London broil in years.

[Bruce]

Maybe when you mix too many cultures, you end up getting them all
wrong?

[dsi1]

You was interested in jerky too. That's nice. The weird thing about this place is that when the Hawaiians go to Las Vegas, they bring back jerky to give to their friends and family. My dad used to bring back sweet pork jerky from Vegas. Ha ha, I didn't much care for that stuff but I didn't have to heart to tell him. I used to like the honey apricots he brought back. I'll probably have to go there myself to get more of that stuff.

[dsi1]

I used to cook London broil during the 70's and 80's. I don't know why - it was never very good. It must have been a relatively cheap piece of meat.

[dsi1]

I know what a London broil is and how to cook it. I also know how to cook up a flank steak. Ditto for Swiss steak. Do you know how to cook these things?

[Bruce]

Could it be that the Hawaiians all share one brain? They ALL go to Las
Vegas and they ALL come back with jerky. What if one rogue Hawaiian
goes to New York and comes back with a pastrami sandwich? Will they be
ostracised?

[Bruce]

On Mon, 13 Feb 2023 17:27:52 -0800 (PST), dsi1

I have no idea. It's possible that I've never seen or had London broil
or flank steak or Swiss steak. When youse Americans come up with these
ways to cook dead animals, I'm lost.

"Boston butt and smoked brisket, with coleslaw and ranch!"

[Thomas Joseph]

dsi1 wrote:

> London broil is okay if you like chewy meat. I cooked up a London broil last night. I took a nasty piece of old, freezer burnt, sirloin out of the freezer yesterday and made Swiss steak out of it. The meat was dredged in flour and browned in hot oil. It was then braised in a slow cooker for about 5 hours. It was just okay although my wife liked it. I made her a plate for work with potatoes and spicy cucumber.

I used to make London Broil a lot. I still would if I weren't missing 5 teeth.
Yes it is a firm cut but is very tender when cut right. I always made mine
medium rare. As my habit then and now is to eat the same basic food 6
days in a row it is even easier to cut after being refrigerated. To avoid the
hassle of cutting it every day for every meal I would cut it all at once. Put
it on a cutting board and slice it thin at an angle against the grain. Use it
in cold salads or warm stuff, I think it's a good meat.

[dsi1]

Could it be that you don't know a thing about the Hawaiians but enjoy making an ass out of yourself? Indeed.

https://archives.starbulletin.com/2001/09/12/features/story3.html

[dsi1]

Everybody says that it's a great cut when cooked and cut right. I ain't convinced.

[Bruce]

On Mon, 13 Feb 2023 20:13:26 -0800 (PST), dsi1

<dsi...@hawaiiantel.net> wrote:

>On Monday, February 13, 2023 at 3:35:51 PM UTC-10, Bruce wrote:
>> On Mon, 13 Feb 2023 17:21:00 -0800 (PST), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Monday, February 13, 2023 at 2:55:26 PM UTC-10, Leonard Blaisdell wrote:
>> >> On 2023-02-13, dsi1 <dsi...@hawaiiantel.net> wrote:
>> >>
>> >> > I have done that too when I was a young lad. I was into making beef jerky - what a weird kid I was.
>> >> I used to make venison, sagehen and duck jerky. Although they were way
>> >> more expensive than any beef jerky, because of the cost of harvesting, I
>> >> didn't think that way. I never made beef jerky.
>> >> Nowadays, if I ate jerky, I'd have to go to the dentist.
>> >
>> >You was interested in jerky too. That's nice. The weird thing about this place is that when the Hawaiians go to Las Vegas, they bring back jerky to give to their friends and family. My dad used to bring back sweet pork jerky from Vegas. Ha ha, I didn't much care for that stuff but I didn't have to heart to tell him. I used to like the honey apricots he brought back. I'll probably have to go there myself to get more of that stuff.
>> Could it be that the Hawaiians all share one brain? They ALL go to Las
>> Vegas and they ALL come back with jerky. What if one rogue Hawaiian
>> goes to New York and comes back with a pastrami sandwich? Will they be
>> ostracised?
>
>Could it be that you don't know a thing about the Hawaiians but enjoy making an ass out of yourself? Indeed.

But Mr Aloha, that's why I asked.

>https://archives.starbulletin.com/2001/09/12/features/story3.html

See? One communal brain.

[Sqwertz]

The meat in your picture was NOT tenderized sirloin cooked for 6
hours in a crock pot. It was just cut up sirloin. Maybe you're
just a wimp and aren't tenderizing properly.

Stop lying, you needy motherfucker.

-sw

[Michael Trew]

On 2/13/2023 15:07, dsi1 wrote:

> On Monday, February 13, 2023 at 9:01:08 AM UTC-10, RichD wrote:
>> NY Times, in the food section, did a piece on london broil;
>> marinades, etc. Apparently, the cut gets no respect.
>>
>> Is that true? I've enjoyed it many times, never thought that way.
>> Though I notice it doesn't show up often on restaurant menus.
>>

>> -- Rich

>
> London broil is okay if you like chewy meat. I cooked up a London
> broil last night. I took a nasty piece of old, freezer burnt, sirloin
> out of the freezer yesterday and made Swiss steak out of it.

Be careful to not trigger the Bryan

> The meat
> was dredged in flour and browned in hot oil. It was then braised in a
> slow cooker for about 5 hours. It was just okay although my wife
> liked it. I made her a plate for work with potatoes and spicy
> cucumber.
>

> https://photos.app.goo.gl/HDByqxRTqjJ6zDCL7

[GM]

Lying with conviction doesn’t make it true...

😒

--
GM

[dsi1]

This was a blast from the past. It's the kind of stuff that I made when I was a kid. In those days, the food I made was not good. Most of the food I cooked back then was not good. It's still not that great. I'm glad those days are over.

[Bruce]

I thought you didn't distinguish between good food and bad food.
There's only food for you. And survival. Anything more is snobbery.

[dsi1]

I am allowed to call the food I prepare "good" or "bad." It's not my place to give my opinion on the foods of others. As far as your troll goes, I rate it just a "C." Try being less obvious next time.

[Bruce]

On Tue, 14 Feb 2023 11:12:44 -0800 (PST), dsi1

It was a serious question. You often object when I call a supermarket
food bad. I should be glad there's any food at all. Poor little
Hawaiians don't complain about bad food. They're just glad to be alive
and have something to chew on!

[dsi1]

You don't ever have any serious questions - just trolls. That's just sad. You get the last word.

[GM]

Oh, lookie here folx, the two queers are having a "lover's spat"...

AHAHAHAHAAA....!!!

It's 14 February, so you two girls have a "Happy VD*" celebration... don't take *too*
big of a "skid" on the "Hershey Highway"...

[ * Venereal Disease ]

😍 <=== SMOOCH

--
GM

[dsi1]

Bruce wrote:

> On Tue, 14 Feb 2023 11:12:44 -0800 (PST), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Tuesday, February 14, 2023 at 9:06:13 AM UTC-10, Bruce wrote:
> >> On Tue, 14 Feb 2023 10:54:24 -0800 (PST), dsi1
> >> <dsi...@hawaiiantel.net> wrote:
> >>
> >> >This was a blast from the past. It's the kind of stuff that I made when I was a kid. In those days, the food I made was not good. Most of the food I cooked back then was not good. It's still not that great. I'm glad those days are over.
> >
> >> I thought you didn't distinguish between good food and bad food.
> >> There's only food for you. And survival. Anything more is snobbery.
> >
> >I am allowed to call the food I prepare "good" or "bad." It's not my place to give my opinion on the foods of others. As far as your troll goes, I rate it just a "C." Try being less obvious next time.
> >
> It was a serious question. You often object when I call a supermarket
> food bad. I should be glad there's any food at all. Poor little
> Hawaiians don't complain about bad food. They're just glad to be alive
> and have something to chew on!

In other news, the Michigan State Uni shooter yesterday that killed 3 and injured 5 had previously been charged with
felony gun charges for illegally possessing a concealed gun without a permit.

But was let go without a minute of jail.

No jail.

A five - year charge given zero time.

By a George Soros-backed leftist District Attorney.

To a 43 year - old man that was well known to police.

Gotta smile when these people tell us if they had tougher gun laws they'd use them. They won't even apply the most basic gun laws.

The District Attorney in this case decided to drop mandatory prison sentences for all felony gun charges.

And oh yea, she wants more gun laws.

These kids are dead because of her.

What a world!

[Thomas Joseph]

dsi1 wrote:


> Everybody says that it's a great cut when cooked and cut right. I ain't convinced.

There are always exceptions to the rule - and I admit I have not made london
broil in some time - but of all the times I made it, and I made it a lot, it always
came out good when cooked right. Even more importantly is cut right. It was
a cheap hunk of meat back in those days. It's like round steak which is really
tough but is great when quick cooked like for Philly steak sandwiches and in
stir fried oriental dishes. I am not authority but have done well with london broil.

[Thomas Joseph]

On Tuesday, February 14, 2023 at 1:25:07 PM UTC-5, GM wrote:

GM wrote:


> Lying with conviction doesn’t make it true...

You've got to convince me.

[Thomas Joseph]

dsi1 wrote:

> The District Attorney in this case decided to drop mandatory prison sentences for all felony gun charges.
>
> And oh yea, she wants more gun laws.
>
> These kids are dead because of her.
>
> What a world!

Time in jail is not the same for all. But the concept of doing time in jail - too much or
not enough time - is really a laughable topic. I'll tell you why. Even if every person
sent to jail got the amount of time you think is appropriate, at some point they're
going to get out (unless they die behind the bars). You can delay all prison releases
for 5 years starting tomorrow. But 5 years from now the cycle starts all over again.
Also I am sick of all the gun arguments - all the so-called issues that surface every
time something 'out of the ordinary' happens.

I'm sick of hearing about the victims, I want it like the old days - I want
to hear more about the killer. Not take his side necessarily. I just want to
study him. All mass killers should be routinely interviewed on national TV.
Like entertainers in all fields, some would be boring, others would be a gas.

[Bruce]

On Tue, 14 Feb 2023 21:21:12 -0800 (PST), Thomas Joseph
<jazee...@gmail.com> wrote:

>dsi1 wrote:
>
>> The District Attorney in this case decided to drop mandatory prison sentences for all felony gun charges.
>>
>> And oh yea, she wants more gun laws.
>>
>> These kids are dead because of her.
>>
>> What a world!
>
>
>Time in jail is not the same for all. But the concept of doing time in jail - too much or
>not enough time - is really a laughable topic. I'll tell you why. Even if every person
>sent to jail got the amount of time you think is appropriate, at some point they're
>going to get out (unless they die behind the bars). You can delay all prison releases
>for 5 years starting tomorrow. But 5 years from now the cycle starts all over again.
>Also I am sick of all the gun arguments - all the so-called issues that surface every
>time something 'out of the ordinary' happens.

But you're sick of everything so that's hardly news.

[bruce bowser]

On Monday, February 13, 2023 at 3:07:30 PM UTC-5, dsi1 wrote:
> On Monday, February 13, 2023 at 9:01:08 AM UTC-10, RichD wrote:
> > NY Times, in the food section, did a piece on london broil;
> > marinades, etc. Apparently, the cut gets no respect.
> >
> > Is that true? I've enjoyed it many times, never thought
> > that way. Though I notice it doesn't show up often on
> > restaurant menus.
> >
> > --
> > Rich

> London broil is okay if you like chewy meat. I cooked up a London broil last night. I took a nasty piece of old, freezer burnt, sirloin out of the freezer yesterday and made Swiss steak out of it. The meat was dredged in flour and browned in hot oil. It was then braised in a slow cooker for about 5 hours. It was just okay although my wife liked it. I made her a plate for work with potatoes and spicy cucumber.
>
> https://photos.app.goo.gl/HDByqxRTqjJ6zDCL7

"neither Chateaubriand nor London broil is a cut of meat. Both are recipe names. Chateaubriand, according to Louis P. De Goug in his book, ''The Gold Cookbook,"

-- https://www.chicagotribune.com/news/ct-xpm-1987-10-01-8703140250-story.html

[dsi1]

Obviously, that's not true - no matter who writes it. A London broil could be a thick piece of top sirloin or it could be a flank steak. It's probably other pieces of meat in other places on this planet. A London broil could also be a method or a recipe and could be a rare or med. rare grilled steak or a piece of flank stuffed and rolled. God knows what else a London broil could mean.
Some people will tell you that "butterfish" is just a method of perpetration. Those people are dead wrong.

[Bruce]

Poor little Hawaiians don't care about London broil. They think that's
all snobbery. They're just happy to have something to eat.

[dsi1]

I cook it right alright. I like my meat med. rare - just as God intended. I always cook my meat in the manner prescribed in the bible.

[bruce bowser]

On the Hawai'ian island of Kauai, that is not true.

[Bruce]

Are the Hawaiians not poor and little on Kauai?

[GM]

Don't fly KLM:

I flied with my husband and two babies (6 months and 18 months) to Jakarta
from Paris with KLM. I was not satisfied at all with their service for my
babies, specially for the return flight (September 30 - 1999) flight number
KL 838.

1. When reserving the ticket, they didn't tell us the transit in Singapore.
They only talked about transit in Amsterdam.

2. They didn't want to give baby basket (i reserved it) between Jakarta -
Singapore because they are "too much bussy", and they said the flying time
is too short (1 hour). It is curious, because I did some travel between
Jakarta-Singapore by other airlines with my baby, and they always give me
baby basket.

3. Is was difficult to ask the milk for my babies. When I asked a bottle of
milk I had to wait 20 minute, and when they were giving me the bottle they
said : "Do you know that we are very bussy ? What do you need more for the
babies ?"

I still have lots of problem with them about my babies, but i don't speak
good english, so it's difficult to explain them to you.

I will never step my legs anymore in KLM's plane even for some free ticket,
after what they did to my babies.

:-(((

--
GM

[Thomas Joseph]

dsi1 wrote:

> I cook it right alright. I like my meat med. rare - just as God intended. I always cook my meat in the manner prescribed in the bible.

I used to live on the stuff. It was a cheap cut of meat back then. I'm sure you
already know this but it's the way the meat is cut that counts, on the bias against
the grain. I have never said that before - on the bias - but if it makes me sound
knowledgeable I'll go with it. No really, it has to be cut thin, really thin against
the grain. I haven't had it in years. Missing a few teeth. I don't care if they all
go, I can and will adjust.

[Thomas Joseph]

It's a Greyhound with wings. And unlike a bus you can't just get off and
find another way. I have done that. One time hitch hiking across the
country in my teens I was feeling ill near St. Louis. I needed some sleep.
So my buddy Ray and I went to the St. Louis Greyhound to get a bus going
west for 8 hours or so, just enough to get some rest. As we waited in line
a guy approached us and asked where we were heading. We told him L.A.
He said he's going all the way to Barstow - his car parked outside and would
take us that far if we helped him out with gas money. What a fantastic moment
in time that was. Goody goody coincidence.

[Bruce]

On Thu, 16 Feb 2023 23:04:15 -0800 (PST), Thomas Joseph
<jazee...@gmail.com> wrote:

>It's a Greyhound with wings. And unlike a bus you can't just get off and
>find another way. I have done that. One time hitch hiking across the
>country in my teens I was feeling ill near St. Louis.

You were getting close to Bryan and your body knew it.

[Daniel]

RichD <r_dela...@yahoo.com> writes:

> NY Times, in the food section, did a piece on london broil;
> marinades, etc. Apparently, the cut gets no respect.
>
> Is that true? I've enjoyed it many times, never thought
> that way. Though I notice it doesn't show up often on
> restaurant menus.
>
> --
> Rich

I typically throw london broil into a crock pot with mirepoix, potatoes,
bone broth, parsley, peppercorn, mustard seed on low for about six to
seven hours.

When I'm prepping to serve, I'll spoon out all the veggies onto a
platter, then place slices of the broil on top of the veggies. The au
jus goes into a sauce pan and made into a gravy. The spices get split
between the pile on the platter and the gravy. I'll smash them down and
mix it during the gravy process. Comes out yummy.

Daniel

[jmcquown]

London Broil is *not* a cut of meat, despite what some people seem to
think. It may be labeled as such at the meat counter at the grocery
store - in which case it is probably top round or sirloin or something
similar. In my experience, London Broil is a method of preparation
which usually requires marinating to tenderize the meat and then
*broiling*. It should be cooked to less than medium, then thinly sliced
against the grain. Flank steak, top round, sirloin... tougher cuts of
meat benefit from this treatment. You can also grill it but again, less
than medium and still slice thinly. London Broil is not cooked in a
crock pot. But hey, you enjoyed what you cooked and want to call it
that; more power to you! :)

Jill

[Cindy Hamilton]

On 2023-02-18, jmcquown <j_mc...@comcast.net> wrote:
>
> London Broil is *not* a cut of meat, despite what some people seem to
> think. It may be labeled as such at the meat counter at the grocery
> store - in which case it is probably top round or sirloin or something
> similar. In my experience, London Broil is a method of preparation
> which usually requires marinating to tenderize the meat and then
> *broiling*. It should be cooked to less than medium, then thinly sliced
> against the grain. Flank steak, top round, sirloin... tougher cuts of
> meat benefit from this treatment. You can also grill it but again, less
> than medium and still slice thinly. London Broil is not cooked in a
> crock pot. But hey, you enjoyed what you cooked and want to call it
> that; more power to you! :)

I saw a recent episode of Chopped where one of the mystery ingredients
was "London Broil"; the judges said it came from the shoulder; maybe
it was chuck eye. It had parts of a couple of muscles and a substantial
fat cap.

--
Cindy Hamilton

[jmcquown]

The chuck-eye is next to the rib-eye but substantially less expensive.

https://www.thespruceeats.com/chuck-eye-steak-336251

I look for chuck-eye steaks rather than ribeyes because they taste
exactly the same with nice marbling with a better price. Chuckeye is
also known in some places as a "Delmonico" steak. Still not what I
consider "London Broil". Oh well.

Jill

[%]

jmcquown wrote:
> I look for chuck-eye steaks rather than ribeyes because they taste
> exactly the same with nice marbling with a better price.  Chuckeye is
> also known in some places as a "Delmonico" steak.
>

> Jill
>
You need a dose of tube steak, princess.

[bruce bowser]

No cut is ever the same, is it?

[Thomas]

On Monday, February 13, 2023 at 3:10:28 PM UTC-5, Thomas wrote:
> On Monday, February 13, 2023 at 3:07:30 PM UTC-5, dsi1 wrote:
> > On Monday, February 13, 2023 at 9:01:08 AM UTC-10, RichD wrote:

> > > NY Times, in the food section, did a piece on london broil;
> > > marinades, etc. Apparently, the cut gets no respect.
> > >
> > > Is that true? I've enjoyed it many times, never thought
> > > that way. Though I notice it doesn't show up often on
> > > restaurant menus.
> > >
> > > --
> > > Rich

> > London broil is okay if you like chewy meat. I cooked up a London broil last night. I took a nasty piece of old, freezer burnt, sirloin out of the freezer yesterday and made Swiss steak out of it. The meat was dredged in flour and browned in hot oil. It was then braised in a slow cooker for about 5 hours. It was just okay although my wife liked it. I made her a plate for work with potatoes and spicy cucumber.
> >
> > https://photos.app.goo.gl/HDByqxRTqjJ6zDCL7

> I use london broil for my beef jerky.
Here is last night. It did go for a few more hours.
https://postimg.cc/Z09CxvvD
It was packaged as London broil. I will take a pic of the next buy.

[cshenk]

RichD wrote:

> NY Times, in the food section, did a piece on london broil;
> marinades, etc. Apparently, the cut gets no respect.
>
> Is that true? I've enjoyed it many times, never thought
> that way. Though I notice it doesn't show up often on
> restaurant menus.

Takes special care to make it right. Key is never well done or medium.

[Thomas Joseph]

Bruce wrote:
Thomas Joseph

> >It's a Greyhound with wings. And unlike a bus you can't just get off and
> >find another way. I have done that. One time hitch hiking across the
> >country in my teens I was feeling ill near St. Louis.


> You were getting close to Bryan and your body knew it.

Yes, I have a very intuitive body. But I have no idea how old Simmons
is. I was in my teens when the St. Louis bus station story happened.
Maybe Simmons wasn't even alive then. Maybe my body was acting
up because Simmons was being born at just that moment. My body
was in tune with Simmons' entry into this world. I birthed the boy.
And like they say, if you can birth it you can kill it. I was 17 at the
time. If Simmons is 17 years younger than me I might suspect his
birth caused me to go into "psychic labor", an old phenomenon only
now being explored by scientists world wide. I remember also a
wild stink in the air at that time. That too could have been coming
from the soul of Simmons as his invisible infant body passed through
mine by way of psychic birthing.

We are all connected. Know what I mean, Cuz?

[Bruce]

On Sun, 26 Mar 2023 16:40:21 -0700 (PDT), Thomas Joseph
<jazee...@gmail.com> wrote:

> Bruce wrote:
>Thomas Joseph
>
>> >It's a Greyhound with wings. And unlike a bus you can't just get off and
>> >find another way. I have done that. One time hitch hiking across the
>> >country in my teens I was feeling ill near St. Louis.
>
>> You were getting close to Bryan and your body knew it.
>
>Yes, I have a very intuitive body. But I have no idea how old Simmons
>is.

I think he's 62-63.

>I was in my teens when the St. Louis bus station story happened.
>Maybe Simmons wasn't even alive then. Maybe my body was acting
>up because Simmons was being born at just that moment.

lol You must have felt queasy.

[Thomas Joseph]

cshenk wrote:

RichD wrote:


> > Is that true? I've enjoyed it many times, never thought
> > that way. Though I notice it doesn't show up often on
> > restaurant menus.


> Takes special care to make it right. Key is never well done or medium.

I am no cook but I lived on London Broil for years back before the
Food Network turned it into an expensive super star. All I ever did
was broil it. Pink. Let it cool a bit then I'd slice it on the bias all the
way through so I wouldn't have to do it every day. Rarely was it not
tender. "Never well done or medium", is true. But I think the way the
meat is sliced is every bit as important if not more so.

[Thomas Joseph]

Bruce wrote:
Thomas Joseph

> Yes, I have a very intuitive body. But I have no idea how old Simmons
> is.


> I think he's 62-63.
> I was in my teens when the St. Louis bus station story happened.
> Maybe Simmons wasn't even alive then. Maybe my body was acting
> up because Simmons was being born at just that moment.
> lol You must have felt queasy.

17 years, 12 years, what's the difference, he's still a punk. Another
young whippersnapper who thinks he knows more than he really
does. Even if he was 5 when I had the birthing pains in St. Louis
they could have been a delayed reaction. Scientists say that can
happen with psychic birthing. Also, funny, at that time the St. Louis
Arch was just going up - just being born. It was a mud pit when
I was there. I've been there more than just once. I stayed there
a few weeks at some other point in my teens. It's a fair sized town
and it does not revolve around Mr. Kuthe and Mr. Simmons. Lots of
weirdos have lived there and many like me were just passing through.
I left my mark on the town. However small I left my calling card. Just
by being alive I have stamped my purpose into the soul of every living
thing on this stinking earth including you.

[cshenk]

Yes, the way it is sliced has a lot to do with it.

[Thomas Joseph]

cshenk wrote:

> Yes, the way it is sliced has a lot to do with it.

Thanks. I'd be making similar foods today if it weren't for greasing
up the joint. I haven't fried meat in a few years now. The oven is
not as bad for sure. But mostly poach and cook ultra bland, adding
spices and flavors at the end. I'm from Allentown Pa where in my
opinion they had the best steak sandwiches ever. The bread was
great. The ingredients simple. It was round steak chopped thin and
frozen into small blocks. They'd toss it on the grill with onions, etc.,
and it was very tender but low in fat. Same with stir frying, oriental
style, etc., they use some really tough meat but it's tender because
they cook it quick. Interesting how humans have found the best
ways to use what they have food wise. Imagine in the beginning
the horrors of trial and error involved in finding out what we can
and cannot eat. Lots of tummy aches involved in food evolution.