Originally Posted by Fire Me Boy!:
Cook it medium rare. But more importantly, it's how you slice. Thinly, across grain, on a bias. That makes the shortest meat fibers and the most tender.
What cut of meat do most of you use for London Broil? When I was a kid there was an actual cut called london broil but I haven't seen it in years!
Originally Posted by Fire Me Boy!:
Cook it medium rare. But more importantly, it's how you slice. Thinly, across grain, on a bias. That makes the shortest meat fibers and the most tender.
Originally Posted by scho63:
What cut of meat do most of you use for London Broil? When I was a kid there was an actual cut called london broil but I haven't seen it in years!
I can get London Broil here, so that's what I'd get. [Reply]
Originally Posted by scho63:
What cut of meat do most of you use for London Broil? When I was a kid there was an actual cut called london broil but I haven't seen it in years!
Another dish I am craving and hadn't had in a very long time is veal and peppers over spaghetti. My mom would make it using veal cubes, red and green peppers, onion, and very light tomato sauce. [Reply]
wanna know why no one in australia ever cooks irish stew in march?
because its fucking summer (can i swear in this thread? if not, sorry, i will edit :-) ) :-)
that said, i've had this on low simmer in my newly birthday'ed, porcelain exterior-ed, cast iron dutch oven. stove top. beef chunks, not precut, onion, mushroom, celery, carrot, potato, cabbage with thyme, red wine and balsamic vinegar. beef and veggie stock. bay, garlic, and beer. served with damper rolls toasted with cheese :-) [Reply]
Originally Posted by JASONSAUTO:
Those burritos are good
Oh baby I remember those burritos well and I always got the tacos to go with. Our offices were at 2940 Main for a while so was a hop skip and a jump. I also liked that deep fried burrito with chilli and cheese.
The built a TT up north not to far from my home gotta try see if it's worthy of Lin wood fame. [Reply]
