Jill's rib roast looks drool worthy and last night Dave Smith had beef
rib and tonight it will be a top round London broil roast here. It came
out of the Ninja Foodi a little over an hour ago and I only managed to
break off a small piece it was so tender.

Most likely it will be either mashed potatoes or steamed baby red
potatoes here with broccoli and cheese sauce to accompany it. A
chunk of the roast will go to a neighbor for her work lunch tomorrow.

Will it be beef at your house tonight or something else??

On 12/15/2022 3:56 PM, itsjoannotjoann@webtv.net wrote:
>
> Jill's rib roast looks drool worthy

It's a very nice rib roast but it was still raw in the package. I
sealed it put it iin the freezer. I won't be cooking it until the
weekend of Christmas.

> and last night Dave Smith had beef
> rib and tonight it will be a top round London broil roast here. It came
> out of the Ninja Foodi a little over an hour ago and I only managed to
> break off a small piece it was so tender.
>
Sounds good! Here comes the age old RFC question: is London Broil a cut
of meat or a recipe? ;)

https://www.tablespoon.com/meals/how-to-cook-a-london-broil

> Most likely it will be either mashed potatoes or steamed baby red
> potatoes here with broccoli and cheese sauce to accompany it. A
> chunk of the roast will go to a neighbor for her work lunch tomorrow.
>
> Will it be beef at your house tonight or something else??

I'm going to have a grilled cheese sandwich.

Jill

On Thu, 15 Dec 2022 16:28:13 -0500, jmcquown <j_mcquown@comcast.net>
wrote:

>On 12/15/2022 3:56 PM, itsjoannotjoann@webtv.net wrote:
>>
>> Jill's rib roast looks drool worthy
>
>It's a very nice rib roast but it was still raw in the package. I
>sealed it put it iin the freezer. I won't be cooking it until the
>weekend of Christmas.
>
>> and last night Dave Smith had beef
>> rib and tonight it will be a top round London broil roast here. It came
>> out of the Ninja Foodi a little over an hour ago and I only managed to
>> break off a small piece it was so tender.
>>
>Sounds good! Here comes the age old RFC question: is London Broil a cut
>of meat or a recipe? ;)

And what kind of meat goes into in shepherd's pie?

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Thursday, December 15, 2022 at 2:56:41 PM UTC-6, itsjoannotjoann@webtv.net wrote:
> Jill's rib roast looks drool worthy and last night Dave Smith had beef
> rib and tonight it will be a top round London broil roast here. It came
> out of the Ninja Foodi a little over an hour ago and I only managed to
> break off a small piece it was so tender.
>
> Most likely it will be either mashed potatoes or steamed baby red
> potatoes here with broccoli and cheese sauce to accompany it. A
> chunk of the roast will go to a neighbor for her work lunch tomorrow.
>
> Will it be beef at your house tonight or something else??
>
Chicken wings and mashed potatoes. For years
I've wished that I would have bought a bunch of
the "Beef. Real food for real people" bumper
stickers before they switched to the mundane,
"Beef. It's What's for Dinner" slogan.
https://www.youtube.com/watch?v=4aVAsZYSt1A

--Bryan

On 2022-12-15, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
>
> Jill's rib roast looks drool worthy and last night Dave Smith had beef
> rib and tonight it will be a top round London broil roast here. It came
> out of the Ninja Foodi a little over an hour ago and I only managed to
> break off a small piece it was so tender.
>
> Most likely it will be either mashed potatoes or steamed baby red
> potatoes here with broccoli and cheese sauce to accompany it. A
> chunk of the roast will go to a neighbor for her work lunch tomorrow.
>
> Will it be beef at your house tonight or something else??

Garbanzo beans and parsley, marinated in red-wine vinegar, extra-virgin
olive oil, fresh garlic, salt, and pepper. Served atop a salad.

Lunch was a ham, bacon, and salami sandwich, with a big fermented
dill pickle.

--
Cindy Hamilton

On 2022-12-15, jmcquown <j_mcquown@comcast.net> wrote:
> On 12/15/2022 3:56 PM, itsjoannotjoann@webtv.net wrote:
>>
>> Jill's rib roast looks drool worthy
>
> It's a very nice rib roast but it was still raw in the package. I
> sealed it put it iin the freezer. I won't be cooking it until the
> weekend of Christmas.
>
>> and last night Dave Smith had beef
>> rib and tonight it will be a top round London broil roast here. It came
>> out of the Ninja Foodi a little over an hour ago and I only managed to
>> break off a small piece it was so tender.
>>
> Sounds good! Here comes the age old RFC question: is London Broil a cut
> of meat or a recipe? ;)
>
> https://www.tablespoon.com/meals/how-to-cook-a-london-broil

In my neck of the woods, London broil was always flank steak, scored
against the grain, cut into strips, rolled into pinwheels, and skewered.
Then marinated and broiled.

I trust James Beard (1974):

"Up until the last few years, London broil meant just one thing —
broiled flank steak. ... London broil, which is very lean and therefor
much favored by dieters, has become increasingly popular of late, and
the demand for flank steak has risen accordingly. So now supermarkets
and butchers are beginning to market all sorts of different cuts under
the name of London broil — sirloin butt or rump steak, rib eye steak,
even top round. ... It is the thin, fibrous flank steak that makes the
best and most authentic London broil, provided it is cooked and carved
correctly."

--
Cindy Hamilton

On 2022-12-15 5:20 p.m., Cindy Hamilton wrote:
> On 2022-12-15, jmcquown <j_mcquown@comcast.net> wrote:

>> Sounds good! Here comes the age old RFC question: is London Broil a cut
>> of meat or a recipe? ;)
>>
>> https://www.tablespoon.com/meals/how-to-cook-a-london-broil
>
> In my neck of the woods, London broil was always flank steak, scored
> against the grain, cut into strips, rolled into pinwheels, and skewered.
> Then marinated and broiled.
>

I have learned from this group that London Broil means different things
in different places. Around here, a London Broil is flank steak that had
been mechanically tenderized, covered with sausage meat, rolled up, tied
and sliced into pinwheels.

On Thursday, December 15, 2022 at 12:46:02 PM UTC-10, Dave Smith wrote:
> On 2022-12-15 5:20 p.m., Cindy Hamilton wrote:
> > On 2022-12-15, jmcquown <j_mc...@comcast.net> wrote:
>
> >> Sounds good! Here comes the age old RFC question: is London Broil a cut
> >> of meat or a recipe? ;)
> >>
> >> https://www.tablespoon.com/meals/how-to-cook-a-london-broil
> >
> > In my neck of the woods, London broil was always flank steak, scored
> > against the grain, cut into strips, rolled into pinwheels, and skewered..
> > Then marinated and broiled.
> >
> I have learned from this group that London Broil means different things
> in different places. Around here, a London Broil is flank steak that had
> been mechanically tenderized, covered with sausage meat, rolled up, tied
> and sliced into pinwheels.

I used to buy a London broil years ago because it was a cheap piece of meat.. You pretty much had to cook it at high temperature to medium rare and slice it thin to make it edible. It was rather chewy. I don't get it anymore because it's a rather tough, and tasteless piece of cow tissue. Obviously, your London broil is better than our London broil.

On 12/15/2022 5:45 PM, Dave Smith wrote:
> On 2022-12-15 5:20 p.m., Cindy Hamilton wrote:
>> On 2022-12-15, jmcquown <j_mcquown@comcast.net> wrote:
>
>>> Sounds good!  Here comes the age old RFC question: is London Broil a cut
>>> of meat or a recipe? ;)
>>>
>>> https://www.tablespoon.com/meals/how-to-cook-a-london-broil
>>
>> In my neck of the woods, London broil was always flank steak, scored
>> against the grain, cut into strips, rolled into pinwheels, and skewered.
>> Then marinated and broiled.
>>
>
> I have learned from this group that London Broil means different things
> in different places. Around here, a London Broil is flank steak that had
> been mechanically tenderized, covered with sausage meat, rolled up, tied
> and sliced into pinwheels.
>
>
Cindy mentioned the pinwheel thing, too. That's not one I've ever heard
of. To me, London Broil is a scored then marinated cut of flank steak,
broiled then sliced thinly against the grain.

I sometimes see cuts of meat at the supermarket labelled "London Broil";
it's usually top round which has been thick cut and is sometimes already
in some sort of marinade/cryovac package. I've never bought one of those.

Jill

itsjoannotjoann@webtv.net wrote:
....
> Will it be beef at your house tonight or something else??

a chicken leg and thigh will be dinner. don't
need anything else as i had enough for lunch.

songbird

On Thursday, December 15, 2022 at 5:30:06 PM UTC-6, j_mc...@comcast.net wrote:
> On 12/15/2022 5:45 PM, Dave Smith wrote:
> > On 2022-12-15 5:20 p.m., Cindy Hamilton wrote:
> >> On 2022-12-15, jmcquown <j_mc...@comcast.net> wrote:
> >
> >>> Sounds good! Here comes the age old RFC question: is London Broil a cut
> >>> of meat or a recipe? ;)
> >>>
> >>> https://www.tablespoon.com/meals/how-to-cook-a-london-broil
> >>
> >> In my neck of the woods, London broil was always flank steak, scored
> >> against the grain, cut into strips, rolled into pinwheels, and skewered.
> >> Then marinated and broiled.
> >>
> >
> > I have learned from this group that London Broil means different things
> > in different places. Around here, a London Broil is flank steak that had
> > been mechanically tenderized, covered with sausage meat, rolled up, tied
> > and sliced into pinwheels.
> >
> >
> Cindy mentioned the pinwheel thing, too. That's not one I've ever heard
> of. To me, London Broil is a scored then marinated cut of flank steak,
> broiled then sliced thinly against the grain.
>
> I sometimes see cuts of meat at the supermarket labelled "London Broil";
> it's usually top round which has been thick cut and is sometimes already
> in some sort of marinade/cryovac package. I've never bought one of those.
>
In StL, London Broil is always just 1-1/2" thick top round.
>
> Jill

--Bryan

On Thursday, December 15, 2022 at 3:28:21 PM UTC-6, j_mc...@comcast.net wrote:
>
> Sounds good! Here comes the age old RFC question: is London Broil a cut
> of meat or a recipe? ;)
>
> https://www.tablespoon.com/meals/how-to-cook-a-london-broil
>
It's a cut of very, very lean meat. It can be grilled or cooked as a roast.
Absolutely minimal amount of fat on it. This one was packaged as a
roast just under 3 pounds.
>
> > Will it be beef at your house tonight or something else??
> >
> I'm going to have a grilled cheese sandwich.
>
> Jill
>
Grilled cheese is always good, nice and gooey.

On Thursday, December 15, 2022 at 4:20:23 PM UTC-6, Cindy Hamilton wrote:
>
> In my neck of the woods, London broil was always flank steak, scored
> against the grain, cut into strips, rolled into pinwheels, and skewered.
> Then marinated and broiled.
>
> I trust James Beard (1974):
>
> "Up until the last few years, London broil meant just one thing —
> broiled flank steak. ... London broil, which is very lean and therefor
> much favored by dieters, has become increasingly popular of late, and
> the demand for flank steak has risen accordingly. So now supermarkets
> and butchers are beginning to market all sorts of different cuts under
> the name of London broil — sirloin butt or rump steak, rib eye steak,
> even top round. ... It is the thin, fibrous flank steak that makes the
> best and most authentic London broil, provided it is cooked and carved
> correctly."
>
> Cindy Hamilton
>
Mine was labeled as a London broil top roast coming from the inner top of
the leg. A flank steak comes from the belly. I don't know if they're trying
to market it to be similar to a flank steak because it's so super lean or
what their reasoning is. But it sure is good.

On Thursday, December 15, 2022 at 6:03:28 PM UTC-6, bryang...@gmail.com wrote:
> >
> In StL, London Broil is always just 1-1/2" thick top round.
>
> --Bryan
>
Mine was about 1½ to 2 inches thick and labeled as top round. No matter
how it was labeled, it is very good, good beefy taste.

On 2022-12-15, Dave Smith <adavid.smith@sympatico.ca> wrote:
> On 2022-12-15 5:20 p.m., Cindy Hamilton wrote:
>> On 2022-12-15, jmcquown <j_mcquown@comcast.net> wrote:
>
>>> Sounds good! Here comes the age old RFC question: is London Broil a cut
>>> of meat or a recipe? ;)
>>>
>>> https://www.tablespoon.com/meals/how-to-cook-a-london-broil
>>
>> In my neck of the woods, London broil was always flank steak, scored
>> against the grain, cut into strips, rolled into pinwheels, and skewered.
>> Then marinated and broiled.
>>
>
> I have learned from this group that London Broil means different things
> in different places. Around here, a London Broil is flank steak that had
> been mechanically tenderized, covered with sausage meat, rolled up, tied
> and sliced into pinwheels.

https://en.wikipedia.org/wiki/London_broil#In_Canada

--
Cindy Hamilton

On 12/15/2022 9:27 PM, itsjoannotjoann@webtv.net wrote:
>>
> Mine was about 1½ to 2 inches thick and labeled as top round. No matter
> how it was labeled, it is very good, good beefy taste.

The taste is what matters! :)

Jill

On Thursday, December 15, 2022 at 9:27:07 PM UTC-5, itsjoannotjoann@webtv.net wrote:
> On Thursday, December 15, 2022 at 6:03:28 PM UTC-6, bryang...@gmail.com wrote:
> > >
> > In StL, London Broil is always just 1-1/2" thick top round.
> >
> > --Bryan
> >
> Mine was about 1½ to 2 inches thick and labeled as top round. No matter
> how it was labeled, it is very good, good beefy taste.

I see that food.com has a few marinades for London broil (chateaubriand). I wonder how that might cause the Yorkshire pudding to taste, though.

On 12/15/2022 9:14 PM, itsjoannotjoann@webtv.net wrote:
> Grilled cheese is always good, nice and gooey.

Softened brie and sliced sourdough bread. Definitely yum! :)

Jill

On Fri, 16 Dec 2022 13:03:10 -0500, jmcquown <j_mcquown@comcast.net>
wrote:

>On 12/15/2022 9:14 PM, itsjoannotjoann@webtv.net wrote:
>> Grilled cheese is always good, nice and gooey.
>
>
>Softened brie and sliced sourdough bread. Definitely yum! :)
>
Sourfaux bread probably.

--
Bruce
<https://emalm.com/?v=SQqZJ>

On 12/15/2022 6:29 PM, songbird wrote:
> itsjoannotjoann@webtv.net wrote:
> ...
>> Will it be beef at your house tonight or something else??
>
> a chicken leg and thigh will be dinner. don't
> need anything else as i had enough for lunch.
>
>
> songbird

Uh oh, if I posted that someone would likely say the meal was
"incomplete"! ;)

Jill

jmcquown wrote:
....
> Uh oh, if I posted that someone would likely say the meal was
> "incomplete"! ;)

most here probably know that i'm not one for conventions.
the past few weeks we've been having banana splits for
breakfast a few days in a row (to use up bananas but just
for something different).

songbird

jmcquown wrote:
> On 12/15/2022 9:14 PM, itsjoannotjoann@webtv.net wrote:
>> Grilled cheese is always good, nice and gooey.
>
>
> Softened brie and sliced sourdough bread. Definitely yum! :)

:) yes! smoked is good too.

put chunked brie, swiss chard and diced ham in crecent roll
and bake until done.

songbird

On 2022-12-16 11:03 a.m., jmcquown wrote:
> On 12/15/2022 9:14 PM, itsjoannotjoann@webtv.net wrote:
>> Grilled cheese is always good, nice and gooey.
>
>
> Softened brie and sliced sourdough bread.  Definitely yum! :)
>
> Jill
>
With a few fresh basil leaves:-)

Graham wrote:
> On 2022-12-16 11:03 a.m., jmcquown wrote:
>> On 12/15/2022 9:14 PM, itsjoannotjoann@webtv.net wrote:
>>> Grilled cheese is always good, nice and gooey.
>>
>>
>> Softened brie and sliced sourdough bread.  Definitely yum! :)
>>
>> Jill
>>
> With a few fresh basil leaves:-)

Indeed! Best served in a hand turned wooden bowl. Absolutely
wonderful !!!!!!!!

jmcquown wrote:

> On 12/15/2022 5:45 PM, Dave Smith wrote:
> > On 2022-12-15 5:20 p.m., Cindy Hamilton wrote:
> >>On 2022-12-15, jmcquown <j_mcquown@comcast.net> wrote:
> >
> > > > Sounds good!  Here comes the age old RFC question: is London
> > > > Broil a cut of meat or a recipe? ;)
> > > >
> > > > https://www.tablespoon.com/meals/how-to-cook-a-london-broil
> > >
> > > In my neck of the woods, London broil was always flank steak,
> > > scored against the grain, cut into strips, rolled into pinwheels,
> > > and skewered. Then marinated and broiled.
> > >
> >
> > I have learned from this group that London Broil means different
> > things in different places. Around here, a London Broil is flank
> > steak that had been mechanically tenderized, covered with sausage
> > meat, rolled up, tied and sliced into pinwheels.
> >
> >
> Cindy mentioned the pinwheel thing, too. That's not one I've ever
> heard of. To me, London Broil is a scored then marinated cut of
> flank steak, broiled then sliced thinly against the grain.
>
> I sometimes see cuts of meat at the supermarket labelled "London
> Broil"; it's usually top round which has been thick cut and is
> sometimes already in some sort of marinade/cryovac package. I've
> never bought one of those.
>
> Jill

I'm not sure of the cut but used for it here, but it's fine grained
with no marbeling. We like it made to jerky.