High praise from you sir, too Kind, thank you for the Point.
Have you ever noticed that other cuts of beef can be labled London Broil? London Broil is a style of prepping and cooking beef and not a cut of meat. Flank steak can also be labeled London Broil. But yep, I only use top round for beef jerky.
Yes'sir, I'm aware of the status of London Broil.
Just like dirtsailor2003 referring to it as Round Steaks and Pops6927 asking which cut of beef they were, us beef eaters are often painfully aware of what we're paying for.
I prefer the Flank for the London Broil. But Flank steak has gotten expensive as of late, I'll not pay the premium price when Top Round is still relatively inexpensive.
But I will use thinner cuts of Flank for my chiles, tacos and fajitas.
Keep putting the connections together and trying new things, experiment recipes and your palate. Fear no Food. Well, maybe Durian, yeah, run away from Durian.
Just like Caesar dressing, I wanted to make some but had no anchovies/anchovy paste. But I had fish sauce, and what are many fish sauces made from? Anchovies and salt.
So I substituted the fish sauce for the anchovies and salt. Turned out pretty danged good, and no one but I was the wiser.
No anchovies on your pizza? A dash of fish sauce does the trick, concentrated salty/fishy goodness....... BAM![/quote]
First of all, I've been remiss in failing to compliment you on your gorgeous kiwi and pecan fruit salad. Excellent job. You have kitchen chops alright.
As for round steak, I never buy it. I'll buy top round, bottom round, bottom round rump and eye of round roasts but never those cuts of meat for steaks. I grew up on overcooked, tasteless round steaks. As far as fear no food, I tell you, ChileRelleno, I fear gefilte fish. If you've never seen a jar of it or watched your mother eat it (the same woman who mishandled those round steaks), consider yourself lucky.
I love flank steak. That and skirt steak are my go-to grilling meats for Mexican recipes. For Mexican dishes that call for shredded beef my wife and I use slow cooked (or pressure cooked) boneless chuck pot roast. Flank is also excellent for Asian recipes but I find top sirloin more tender and just as flavorful. But I'll happily use either. Yeah, flank steak has jumped in price so I usually buy it at Costco or look for a sale at my Safeway store.
I hated anchovies for years because my palate wasn't developed enough. I love their delicious saltiness now. My wife read of a trick of adding anchovy paste to tomato sauce for a better umami flavor. It works indeed if just the right amount is added. She makes pizza from scratch but the only anchovies in it are in the tomato sauce.
I can be creative but on a very limited basis. Sometimes different ingredients for a dish will pop into my head as I imagine what they'll taste like. But by and large I'm dependent on recipes although I may tweak those. When it comes to developing rubs and BBQ sauces, I can't do it. Way too many variables and it takes too much time for taste testing, making adjustments, and such. I'd rather take an established recipe and cook it as is or tweak if it needs it.
