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Old 11-28-2008, 11:11 AM   #11
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Originally Posted by jpinmaryland View Post
Oh a couple more questions: Can I marinate this guy before cooking? can I just rub spices on before the searing? can I add flavors during the roasting? What do you suggest: ginger, garlic, soy I am thinking..

ALso is this the same as London broil? Thanks.

I would not marinate it. I'm a purist when it comes to top cuts of beef. I just want to enjoy the taste of the beef. I would jusr rub it with salt and pepper before searing.

This cut is not the same as or similar to London Broil. You will literally be able to cut this meat with a fork. It needs no special treatment to make it edible or tender.

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Old 11-28-2008, 11:49 AM   #12
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Originally Posted by jpinmaryland View Post

My dad is slovak, on her cooking days mom would try to imitate her italian parents but she could never get it just right. I used to tell her it was not like Grandmas and she'd deny it. It was years later I figured out the problem with the spaghetti. One day I put an anchovy in the tomatoe sauce, BOOM! THat's it, that's grandmas spaghetti!
That's funny about the anchovies. My friends my husband and family thought I made fantastic spaghetti sauce . I have been asked for the recipe over and over and won't give it out because I ALWAYS put a couple of anchovies in the pot when sweating the garlic and onions. It really does give the sauce a great depth of flavor but my friends would NEVER do this no matter how good the sauce is. I just don't give it out and fortunately they don't get into this site.

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Old 11-28-2008, 05:12 PM   #13
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yeah, Ive told that anchovy story before. Try as she might my mum could not replicate that taste..Im sure grandma used garlic as well, grandpa could cook as well or better. He would make this tremendously greasy french fries, I guess he used olive oil. They were major greasy and we could not stop eating them. Fried codfish, smelts, spaghetti, fried eggplant, jarred peppers, veal and stuff that like that was popular.

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