tag:blogger.com,1999:blog-6776710088092855973.post6675554927923326992..comments2024-01-14T02:23:37.594-06:00Comments on Year on the Grill: Steven Raichlen Surf & Turf Salmon and London BroilInspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6776710088092855973.post-33869977754060309672009-08-29T10:24:58.655-05:002009-08-29T10:24:58.655-05:00The North American Meat Processors apparently have...The North American Meat Processors apparently have recently tacked on "london broil" as an acceptable alternate name to the cut number 1169 Top Round Steak. I wasn't aware that they had done that, because just a few years ago, there was no such named cut. It was just the name of the recipe.<br /><br />I think it must have been one of those, "Well if everybody is going to call it london broil, we might as well too" kind of decisions. Growing up in the grocery industry, we were always taught there was no such cut but if someone asked for it, package top round or flank steak.Chrishttps://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-5757670533482617082009-08-28T17:54:36.101-05:002009-08-28T17:54:36.101-05:00Everything sounds just fabulous. I'm sure you...Everything sounds just fabulous. I'm sure you made an OUTSTANDING impression on everyone. People must be clamoring to be invited back!<br /><br />Glad to hear you kept the myth going for your wife. Good and wise man.Katy ~https://www.blogger.com/profile/01622340191299379349noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-67647249609684349492009-08-28T11:13:21.800-05:002009-08-28T11:13:21.800-05:00Wandering Coyote, DON'T!!! I've tried it ...Wandering Coyote, DON'T!!! I've tried it and honestly, the flank steak has the texture and toughness of shoe leather. Not to mention ZERO flavor.<br /><br />Wow, Year on the Grill, you sure did your research! Zehrs has locations across Ontario, and that's the London Broil I was referring to.Palidorhttp://crazyasiangal.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-31588179033004697632009-08-27T22:26:03.743-05:002009-08-27T22:26:03.743-05:00I am tempted to try one, just for the hell of it. ...I am tempted to try one, just for the hell of it. I think my butcher at the local overpriced grocery store uses sausage.<br /><br />But maybe Palidor is right; it might be too tough and thus not worth it. Hmmm...Wandering Coyotehttps://www.blogger.com/profile/01478039463695542535noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-48057195914383928132009-08-27T22:22:38.398-05:002009-08-27T22:22:38.398-05:00Well, I can certainly site my sources... Steven ca...Well, I can certainly site my sources... Steven calls top round OR flank steak.<br /><br />But, I did google London Broil and Canada, and sure enough, you are right about what they call a Canadian London Broil...<br /><br />In Canada a ground meat patty wrapped in flank or round steak is known as a London broil. Some butchers will wrap the flank steak around a concoction of seasoned and ground or tenderized flank steak (Zehrs Grocers in the GTA). Others sell a pork sausage patty wrapped in flank or top round steak labeled as London broil (Goeman's Lakeshore Meats in St. Catharines, Ontario, Canada). The website for Goeman's[1] differentiates between Canadian London broil (the sausage patties wrapped in Top Round Steak) and American London broil (Top Round Steak). Another variant, popularized in Ontario, is a London broil "loaf", wherein the tenderized flank steak exterior is wrapped around minced and spiced veal as the filler. In some regions, bacon will be added between the flank steak and the veal grind.Inspired by eRecipeCardshttps://www.blogger.com/profile/09104173871760979364noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-76684101915824964992009-08-27T19:23:46.429-05:002009-08-27T19:23:46.429-05:00Aww dang. I shouldn't read your blog when I&#...Aww dang. I shouldn't read your blog when I'm hungry! London broil in Canada is as Wandering Coyote describes. It's a round disc of ground pork with flank steak wrapped around it. By the time the pork is cooked through, the flank steak is overdone and TOUGH. Blech! Seems us Canadians are not getting the real deal.Palidorhttp://crazyasiangal.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-85229772418625005372009-08-27T18:32:12.020-05:002009-08-27T18:32:12.020-05:00Now I'm confused. Because here, the butcher s...Now I'm confused. Because here, the butcher sells London Broil as a flank steak stuffed with...well, not sure, but it's ground meat of some kind...then rolled & sliced - pinwheel-like. Hmmmm.Wandering Coyotehttps://www.blogger.com/profile/01478039463695542535noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-42803079553183649662009-08-27T18:19:12.393-05:002009-08-27T18:19:12.393-05:00Yum, that salmon looks amazing! How great it would...Yum, that salmon looks amazing! How great it would be to be a "surprise visitor" at your house! :DHeather S-Ghttps://www.blogger.com/profile/02722720171083290211noreply@blogger.com