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Discussion in 'Food & Cooking' started by abefroman, Feb 27, 2013.
What is your favorite maninade for London Broi?
Not a term known here in the UK. /img/vbsmilies/smilies/biggrin.gif
The L was cut off its London Broil, invented in London, Ontario
Equal parts Japanese soy sauce & Balsamic vinegar (say,1/8 to 1/4 cup each) with several healthy dashes of worchestershire sauce, a teaspoon or so of honey, 5-6 cloves of garlic and several turns of the pepper grinder.
You can add salt if you want it, but I generally just salt the meat before I put it under the broiler.
Many, many moons since I've made a post here and figured this was a good way to stop in, say hello and remind some of the old users I'm still hang'n 'round.
Been my standard recipe for....well.....30 years?
4 parts Worcestershire sauce, 1 part fresh lime juice, dash of white pepper and 2 cloves of fresh minced garlic. Tenderloin tails also make the best meat to marinate IMHPO
side note and off topic........Hey Kuan, pasta dinner is still going strong in it's 3rd year. Couldn't have gotten the first one off the ground without your help. Thanks again!
nice to know you are still 'walkin the walk' chef. thanks for popping in to let us know and for saying howdy....maybe you could stick around for a cuppa something and catch us up.