Is it possible to get London Broil in London?
Apr 9th 2002 | 11:20 am
#16
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
In article <[email protected]>, David Lewis
<[email protected]> wrote:
> In article <[email protected]>,
> [email protected] writes
> >On Mon, 8 Apr 2002 19:41:10 +0100, "Andrew Nightingale"
> ><[email protected]> wrote:
> >
> >>What is "London Broil"
> >>
> >>Not a netpicker - just never heard of it.
> >>
> >>--
> >>Andrew Nightingale of Cambridge (UK)
> >>
> >>
> >"London Broil" is a type of steak. I'm not sure what part of the bull provides
> >this cut of meat, but, if properly prepared, it is delicious IMHO.
> I think the chances of buying this in London are remote.
>
> For one thing, we do not generally use the term "broil." Our term is "grill."
grill and broil are not the same in the US
<[email protected]> wrote:
> In article <[email protected]>,
> [email protected] writes
> >On Mon, 8 Apr 2002 19:41:10 +0100, "Andrew Nightingale"
> ><[email protected]> wrote:
> >
> >>What is "London Broil"
> >>
> >>Not a netpicker - just never heard of it.
> >>
> >>--
> >>Andrew Nightingale of Cambridge (UK)
> >>
> >>
> >"London Broil" is a type of steak. I'm not sure what part of the bull provides
> >this cut of meat, but, if properly prepared, it is delicious IMHO.
> I think the chances of buying this in London are remote.
>
> For one thing, we do not generally use the term "broil." Our term is "grill."
grill and broil are not the same in the US
Apr 9th 2002 | 11:20 am
#17
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
IMHO About 30 years ago in the UK the term grill meant to cook from above with a
heated element, either gas or electric. As in 'put it under the grill'. Standard
kitchen stoves/cookers (or whatever different people call them) came with an oven at
the bottom, 4 gas pits at working level and either an overhead grill just below it,
or at eye-level (the eye-level grill - all the rage in the 60's). My Concise Oxford
Dictionary says grill (verb): "Cook on gridiron or under grill" grill (noun):
"gridiron; device on cooker for downward emission of radiant heat."
I haven't lived in the UK for some years but I have the impression the term 'to grill
meat' refers to placing it on a griddle (solid metal plate with ribs) or on a flat
grill plate or on barbecue type grill.
broil (verb): "Cook (Meat) or be cooked on fire or gridiron" hence broiler (noun):
"young chicken reared for broiling"
Personally I seem to recall the term 'broil' as being used by my grandmother to refer
to a cooking technique which involved first cooking (boiling) the meat in water to
part cook, soften it and remove excess fat and then to be cooked in the oven. But my
memory may be at fault here.
Brian www.islalapalma.com
"Barbara Vaughan" <[email protected]> wrote in message
news:[email protected]...
>
>
> Chris Cooke wrote:
> >
> > Barbara Vaughan <[email protected]> writes:
> >
> > > Well, now we've established that they've heard the term. Now we need
to
> > > find out if they eat the dish. In my experience, it's a very thick
steak
> > > that's broiled (rare on the inside) and then sliced and served in strips.
> >
> > The word "broil" isn't used in Britain; "grill" is the equivalent term I believe.
>
> Does "grill" mean to cook UNDER a flame? If not, the terms aren't equivalent. In
> the US, "grill" means to cook on a gridiron or the like, with the flame under the
> gridiron. "Broil" on the other hand is to cook on a pan with a flame (or other
> source of heat) above the meat.
>
> Barbara
heated element, either gas or electric. As in 'put it under the grill'. Standard
kitchen stoves/cookers (or whatever different people call them) came with an oven at
the bottom, 4 gas pits at working level and either an overhead grill just below it,
or at eye-level (the eye-level grill - all the rage in the 60's). My Concise Oxford
Dictionary says grill (verb): "Cook on gridiron or under grill" grill (noun):
"gridiron; device on cooker for downward emission of radiant heat."
I haven't lived in the UK for some years but I have the impression the term 'to grill
meat' refers to placing it on a griddle (solid metal plate with ribs) or on a flat
grill plate or on barbecue type grill.
broil (verb): "Cook (Meat) or be cooked on fire or gridiron" hence broiler (noun):
"young chicken reared for broiling"
Personally I seem to recall the term 'broil' as being used by my grandmother to refer
to a cooking technique which involved first cooking (boiling) the meat in water to
part cook, soften it and remove excess fat and then to be cooked in the oven. But my
memory may be at fault here.
Brian www.islalapalma.com
"Barbara Vaughan" <[email protected]> wrote in message
news:[email protected]...
>
>
> Chris Cooke wrote:
> >
> > Barbara Vaughan <[email protected]> writes:
> >
> > > Well, now we've established that they've heard the term. Now we need
to
> > > find out if they eat the dish. In my experience, it's a very thick
steak
> > > that's broiled (rare on the inside) and then sliced and served in strips.
> >
> > The word "broil" isn't used in Britain; "grill" is the equivalent term I believe.
>
> Does "grill" mean to cook UNDER a flame? If not, the terms aren't equivalent. In
> the US, "grill" means to cook on a gridiron or the like, with the flame under the
> gridiron. "Broil" on the other hand is to cook on a pan with a flame (or other
> source of heat) above the meat.
>
> Barbara
Apr 9th 2002 | 11:50 am
#18
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
In article <[email protected]>, Barbara Vaughan
<[email protected]> wrote:
> CB wrote:
> >
> > You can get it, but perhaps only in July.
> >
> > I was in London, July 2001 and the hottest ticket in town was the Madonna
> > concert. Madonna and her entourage were apparently paying something in the
> > 6-digits per day for their hotel room. After one night in this unnamed hotel, the
> > whole entourage packed up and transferred to another hotel. The reason? No AC,
> > and the weather was unseasonably warm, and if you've ever been in London, most
> > hotels don't have AC.
> >
> > The tabloids therefore ran the headling "London Broil". So you could possible get
> > "London-broiled" in July in London. Ask Madonna
>
> Well, now we've established that they've heard the term. Now we need to find out if
> they eat the dish. In my experience, it's a very thick steak that's broiled (rare
> on the inside) and then sliced and served in strips.
>
> Barbara
it is leathery flank steak, which is never really thick, which is sliced usually
before cooking across the grain make it more edible, usually pinwheeled, and broiled
it could be leathery flank steak [a redundancy to be sure] broiled and then sliced in
strips across the grain
<[email protected]> wrote:
> CB wrote:
> >
> > You can get it, but perhaps only in July.
> >
> > I was in London, July 2001 and the hottest ticket in town was the Madonna
> > concert. Madonna and her entourage were apparently paying something in the
> > 6-digits per day for their hotel room. After one night in this unnamed hotel, the
> > whole entourage packed up and transferred to another hotel. The reason? No AC,
> > and the weather was unseasonably warm, and if you've ever been in London, most
> > hotels don't have AC.
> >
> > The tabloids therefore ran the headling "London Broil". So you could possible get
> > "London-broiled" in July in London. Ask Madonna
>
> Well, now we've established that they've heard the term. Now we need to find out if
> they eat the dish. In my experience, it's a very thick steak that's broiled (rare
> on the inside) and then sliced and served in strips.
>
> Barbara
it is leathery flank steak, which is never really thick, which is sliced usually
before cooking across the grain make it more edible, usually pinwheeled, and broiled
it could be leathery flank steak [a redundancy to be sure] broiled and then sliced in
strips across the grain
Apr 9th 2002 | 12:20 pm
#19
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
In article <[email protected]>, Chris Cooke <[email protected]> wrote:
> Barbara Vaughan <[email protected]> writes:
>
> > Well, now we've established that they've heard the term. Now we need to find out
> > if they eat the dish. In my experience, it's a very thick steak that's broiled
> > (rare on the inside) and then sliced and served in strips.
>
> The word "broil" isn't used in Britain; "grill" is the equivalent term I believe.
> And there is indeed a dish called "London Grill". But I doubt it's the same thing
> because it's a name for baked beans in tomato sauce jazzed up with various types
> of meat, and stuck in a tin.
broil is heat from above -- very high heat -- usually electric
grill refers either to cooking on a hot 'grill' or cook top thing OR cooking on a
charcoal grill on slats above the heat
> Barbara Vaughan <[email protected]> writes:
>
> > Well, now we've established that they've heard the term. Now we need to find out
> > if they eat the dish. In my experience, it's a very thick steak that's broiled
> > (rare on the inside) and then sliced and served in strips.
>
> The word "broil" isn't used in Britain; "grill" is the equivalent term I believe.
> And there is indeed a dish called "London Grill". But I doubt it's the same thing
>
because it's a name for baked beans in tomato sauce jazzed up with various types> of meat, and stuck in a tin.
broil is heat from above -- very high heat -- usually electric
grill refers either to cooking on a hot 'grill' or cook top thing OR cooking on a
charcoal grill on slats above the heat
Apr 9th 2002 | 6:06 pm
#20
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
Andrew Nightingale wrote:
>
> >In the U.S., "broil" means to cook with heat (usually a flame) from above. "Grill"
> >is to cook on a hot griddle or a grill with heat below. I think that's the same as
> >the British meaning of the word. What is the term in the UK for cooking something
> >under a flame?
>
> I have a grill on my (UK) cooker. Like all I have seen, the flames (or other heat)
> are above the thing being cooked. Apart from a barbecue, or in commercial
> establishments, I don't think we would have flames below a thing on a grill.
> Wouldn't fat or juices drip into the flames or heaters? I don't think that griddles
> are much used in England either, though I think it may be different in the other
> kingdoms of these islands.
Apparently what the British call "grill" Americans call "broil". (And here, "grill"
means sauteed in a frying pan or on a griddle.)
>
> >In the U.S., "broil" means to cook with heat (usually a flame) from above. "Grill"
> >is to cook on a hot griddle or a grill with heat below. I think that's the same as
> >the British meaning of the word. What is the term in the UK for cooking something
> >under a flame?
>
> I have a grill on my (UK) cooker. Like all I have seen, the flames (or other heat)
> are above the thing being cooked. Apart from a barbecue, or in commercial
> establishments, I don't think we would have flames below a thing on a grill.
> Wouldn't fat or juices drip into the flames or heaters? I don't think that griddles
> are much used in England either, though I think it may be different in the other
> kingdoms of these islands.
Apparently what the British call "grill" Americans call "broil". (And here, "grill"
means sauteed in a frying pan or on a griddle.)
Apr 9th 2002 | 7:50 pm
#21
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
In article <[email protected]>, Barbara Vaughan
<[email protected]> writes
>In the U.S., "broil" means to cook with heat (usually a flame) from above.
That is what we mean by "grilling" in the UK.
> "Grill" is to cook on a hot griddle or a grill with heat below. I think that's the
> same as the British meaning of the word.
That, in the UK, is "griddling."
> What is the term in the UK for cooking something under a flame?
>
See above.
>Barbara
Marie
--
[email protected]
<[email protected]> writes
>In the U.S., "broil" means to cook with heat (usually a flame) from above.
That is what we mean by "grilling" in the UK.
> "Grill" is to cook on a hot griddle or a grill with heat below. I think that's the
> same as the British meaning of the word.
That, in the UK, is "griddling."
> What is the term in the UK for cooking something under a flame?
>
See above.
>Barbara
Marie
--
[email protected]
Apr 9th 2002 | 7:50 pm
#22
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
In article <[email protected]>, CB <[email protected]> writes
>By the way, what's the current situation regarding mad cow and foot-and-mouth in the
>UK nowadays?
On BSE (what you term "mad cow disease",) little is said. We seem to be doing the
same as other countries - if it is there, it isn't mentioned.
The Foot and Mouth epidemic is over and has been for some months, apparently.
Marie
--
[email protected]
>By the way, what's the current situation regarding mad cow and foot-and-mouth in the
>UK nowadays?
On BSE (what you term "mad cow disease",) little is said. We seem to be doing the
same as other countries - if it is there, it isn't mentioned.
The Foot and Mouth epidemic is over and has been for some months, apparently.
Marie
--
[email protected]
Apr 9th 2002 | 7:50 pm
#23
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
In article <[email protected]>, Barbara Vaughan
<[email protected]> writes
>Does "grill" mean to cook UNDER a flame?
Yes.
>If not, the terms aren't equivalent. In the US, "grill" means to cook on a gridiron
>or the like, with the flame under the gridiron.
That is to griddle, here.
> "Broil" on the other hand is to cook on a pan with a flame (or other source of
> heat) above the meat.
--
[email protected]
<[email protected]> writes
>Does "grill" mean to cook UNDER a flame?
Yes.
>If not, the terms aren't equivalent. In the US, "grill" means to cook on a gridiron
>or the like, with the flame under the gridiron.
That is to griddle, here.
> "Broil" on the other hand is to cook on a pan with a flame (or other source of
> heat) above the meat.
--
[email protected]
Apr 9th 2002 | 8:20 pm
#24
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
Barbara Vaughan <[email protected]> writes:
> Does "grill" mean to cook UNDER a flame?
Yes.
> If not, the terms aren't equivalent. In the US, "grill" means to cook on a gridiron
> or the like, with the flame under the gridiron.
The massed armies of celebrity chefs which infest British TV are trying to popularise
this use of the word too. But mainly "grill" means to cook UNDER a flame.
> "Broil" on the other hand is to cook on a pan with a flame (or other source of
> heat) above the meat.
>
> Barbara
--
-- Chris.
> Does "grill" mean to cook UNDER a flame?
Yes.
> If not, the terms aren't equivalent. In the US, "grill" means to cook on a gridiron
> or the like, with the flame under the gridiron.
The massed armies of celebrity chefs which infest British TV are trying to popularise
this use of the word too. But mainly "grill" means to cook UNDER a flame.
> "Broil" on the other hand is to cook on a pan with a flame (or other source of
> heat) above the meat.
>
> Barbara
--
-- Chris.
Apr 9th 2002 | 8:50 pm
#25
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
[email protected] (hamilton) writes:
> broil is heat from above -- very high heat -- usually electric
>
> grill refers either to cooking on a hot 'grill' or cook top thing OR cooking on a
> charcoal grill on slats above the heat
US "grill" has a different meaning from UK "grill"
--
-- Chris.
> broil is heat from above -- very high heat -- usually electric
>
> grill refers either to cooking on a hot 'grill' or cook top thing OR cooking on a
> charcoal grill on slats above the heat
US "grill" has a different meaning from UK "grill"
--
-- Chris.
Apr 9th 2002 | 8:50 pm
#26
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
Barbara Vaughan <[email protected]> writes:
> In the U.S., "broil" means to cook with heat (usually a flame) from above. "Grill"
> is to cook on a hot griddle or a grill with heat below. I think that's the same as
> the British meaning of the word. What is the term in the UK for cooking something
> under a flame?
"Grill".
--
-- Chris.
> In the U.S., "broil" means to cook with heat (usually a flame) from above. "Grill"
> is to cook on a hot griddle or a grill with heat below. I think that's the same as
> the British meaning of the word. What is the term in the UK for cooking something
> under a flame?
"Grill".
--
-- Chris.
Apr 9th 2002 | 8:50 pm
#27
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
"CB" <[email protected]> writes:
> By the way, what's the current situation regarding mad cow and foot-and-mouth in
> the UK nowadays?
Foot and mouth disease has been eliminated. BSE hasn't been a big issue for years,
but I have no idea of the actual numbers. British Customs officers occasionally find
banned BSE-prone body parts
(e.g. spinal columns, brain or nerve tissue) on meat imported from other countries (I
think almost all EU countries have had at least one batch of meat seized as
unsafe upon entry into the UK). We're therefore advised that British meat is
safer than imported meat because it's more likely to have had these BSE-prone
bits safely removed. I have no idea how impartial this advice is...
--
-- Chris.
> By the way, what's the current situation regarding mad cow and foot-and-mouth in
> the UK nowadays?
Foot and mouth disease has been eliminated. BSE hasn't been a big issue for years,
but I have no idea of the actual numbers. British Customs officers occasionally find
banned BSE-prone body parts
(e.g. spinal columns, brain or nerve tissue) on meat imported from other countries (I
think almost all EU countries have had at least one batch of meat seized as
unsafe upon entry into the UK). We're therefore advised that British meat is
safer than imported meat because it's more likely to have had these BSE-prone
bits safely removed. I have no idea how impartial this advice is...
--
-- Chris.
Apr 9th 2002 | 9:50 pm
#28
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
On Tue, 9 Apr 2002 13:25:43 -0700, "CB" <[email protected]> wrote:
>Really, in my neck of the wood here in northern California, London Broil is more
>akin to sirloin steak rather than flank steak.
>
>By the way, what's the current situation regarding mad cow and foot-and-mouth in the
>UK nowadays?
>
Not much is said about it. The number of cases has fallen, and is still falling but
not as fast as they said it would if there was no maternal transmission (Cow to
calf), and they completely stopped feeding contaminated feed to cows.
Research seems to indicate there is no maternal transmission, and the reason for
the odd residual cases is that there must still be small quantities of contaminated
feed in the system, or contaminated machinery or storage bins, or even ships
getting contaminated by carrying tainted bone meal on previous voyages elsewhere in
the world.
I'm really angry that this episode has been prolonged by many years, and is still not
over yet because the government did not institute safety regulations soon enough and
then the food industry did not stick to them 100% in the early days.
The Continental European countries are still in denial about it. English farmers
driving through France on vacation have reported seeing cows with BSE in the fields.
The Service Manager
>Really, in my neck of the wood here in northern California, London Broil is more
>akin to sirloin steak rather than flank steak.
>
>By the way, what's the current situation regarding mad cow and foot-and-mouth in the
>UK nowadays?
>
Not much is said about it. The number of cases has fallen, and is still falling but
not as fast as they said it would if there was no maternal transmission (Cow to
calf), and they completely stopped feeding contaminated feed to cows.
Research seems to indicate there is no maternal transmission, and the reason for
the odd residual cases is that there must still be small quantities of contaminated
feed in the system, or contaminated machinery or storage bins, or even ships
getting contaminated by carrying tainted bone meal on previous voyages elsewhere in
the world.
I'm really angry that this episode has been prolonged by many years, and is still not
over yet because the government did not institute safety regulations soon enough and
then the food industry did not stick to them 100% in the early days.
The Continental European countries are still in denial about it. English farmers
driving through France on vacation have reported seeing cows with BSE in the fields.
The Service Manager
Apr 9th 2002 | 10:50 pm
#29
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
On 9 Apr 2002 03:09:34 -0700, [email protected] (Icono Clast UnSpam'd) wrote:
>My advice: When it's time to eat, leave England.
But only by way of Le Maison aux Quat' Saisons in Oxfordshire, or the Yorke Arms
in Nidderdale, or Heathcotes in Leeds, or the Carved Angel in Devon, or Green's
Oyster Bar and Restaurant in London, or Adlard's in Norwich, or the Merchant House
in Ludlow, or the Old Vicarage in Sheffield, or the Dundas Arms in Kintbury, or or
or or or...
Best! -- Diane
The Owl Springs Partnership / County Wicklow, Ireland http://www.owlsprings.com
>My advice: When it's time to eat, leave England.
But only by way of Le Maison aux Quat' Saisons in Oxfordshire, or the Yorke Arms
in Nidderdale, or Heathcotes in Leeds, or the Carved Angel in Devon, or Green's
Oyster Bar and Restaurant in London, or Adlard's in Norwich, or the Merchant House
in Ludlow, or the Old Vicarage in Sheffield, or the Dundas Arms in Kintbury, or or
or or or...
Best! -- Diane
The Owl Springs Partnership / County Wicklow, Ireland http://www.owlsprings.com
Apr 9th 2002 | 10:50 pm
#30
Guest
Posts: n/a
Re: Is it possible to get London Broil in London?
[email protected] (anonymous) writes:
>In article <[email protected]>, "Evelyn Vogt Gamble (Divamanque)"
><[email protected]> wrote:
>>
>>
>>grey wrote:
>>>
>>>
>>> Right. Seems that it might be hard to get anything in "Peking" now that that city
>>> doesn't exist under that name, was renamed Beijing years ago.
>>
>>Was it REALLY "renamed"? I thought they just revised the anglicized spelling to
>>more nearly resemble the actual name it had all along!
>I thought "Peking" was the anglicised version of the Cantonese name for the city,
>and Beijing was the anglicised version of the Mandarin name for the city. As the
>city is in a Mandarin speaking area, it makes sense to use Beijing.
None of the above I'm afraid. They're different approaches at spelling Chinese
with latin script. "Peking" is from the system "Wade-Giles", created in England in
the 19th century. "Beijing" is from the system "Pin-yin", created in China during the
1930s. Neither is really more "correct". And neither is really an attempt at
"anglicising", merely at using the latin script. The same spellings occur in other
Western languanges.
Regards
--
[email protected][email protected]+http://www.snafu.de/~wolfi/+IRC:wolfi
feel the rain like an english summer
>In article <[email protected]>, "Evelyn Vogt Gamble (Divamanque)"
><[email protected]> wrote:
>>
>>
>>grey wrote:
>>>
>>>
>>> Right. Seems that it might be hard to get anything in "Peking" now that that city
>>> doesn't exist under that name, was renamed Beijing years ago.
>>
>>Was it REALLY "renamed"? I thought they just revised the anglicized spelling to
>>more nearly resemble the actual name it had all along!
>I thought "Peking" was the anglicised version of the Cantonese name for the city,
>and Beijing was the anglicised version of the Mandarin name for the city. As the
>city is in a Mandarin speaking area, it makes sense to use Beijing.
None of the above I'm afraid
. They're different approaches at spelling Chinesewith latin script. "Peking" is from the system "Wade-Giles", created in England in
the 19th century. "Beijing" is from the system "Pin-yin", created in China during the
1930s. Neither is really more "correct". And neither is really an attempt at
"anglicising", merely at using the latin script. The same spellings occur in other
Western languanges.
Regards
--
[email protected][email protected]+http://www.snafu.de/~wolfi/+IRC:wolfi
feel the rain like an english summer
