Thank you for another wonderful video! Is that a Revere Ware drip-o-lator that I keep going back to and drooling over? Never saw one before; these clips are so educational. I read that this device produces drip coffee. Is it of better quality than the modern drip machine? My own percolated coffee is so much better, after you told us to use very cold water. No more tap water from me, only refrigerated. Wowee - so much better. Thanks again, Dassie
Hi Dassie - yes, that's a Revere drip-o-lator that is on top of the stove. It makes excellent drip coffee - hotter than what you typically get in a modern drip machine. Perked coffee is wonderful and yes - always start with cold, fresh water and a clean pot! Thanks!
thank you two,friends are coming up this weekend iam going to try this,just found you guys on you tube great reciepes,know play downtown,lol thanks again
I have been binge watching you guys all week! I love your kitchens, vintage kitchen ware, and your approach to cooking. I have a very stressful job and you guys are providing me with such a comforting distraction. I made your chicken paprikash last weekend and my husband said, "you can make that again! Did you save the recipe?!" Thanks for sharing your recipes. Can't wait for the next one! Love being a "food friend!"
Hi Moon Lily!! So glad that you are now one of our "food friends" - welcome!!! Glad we can provide a little relief from a stressful job (we both know what that is like and cooking has always been my relief). Glad your husband liked the recipe! Thanks so much for your note and for watching!!
Thanks guys ... Its my first time making this cut of meat ... I just finished marinating it in some honey teriyaki marinade and gonna let it marinade fo about 6 hrs ... wish me luck
I appreciate that you emphasized how to slice this type of cut, Top round etc. I can't tell you how many videos I've watched of people that are supposed to know what they are doing, who cut it wrong. Personally, I cut it as thin as possible against the grain and at as big of an angle as my knife can manage. Cut as many of those connective fibers as possible.. Usually even slightly overcooked, it comes apart very easily in your hands with just a slight tug. I usually do mine on the BBQ. This is usually the only cut I use A-1 on, but the mushrooms are a great idea. I definitely will give those a shot.
Servsafe Food Manager guidelines are to not wash meats, poultry, or fishes/seafoods. Since bacteria and viruses can’t be seen, tasted, or smelled, you don’t know if they haven’t splashed onto the surrounding wash area. All produce should be washed separately by variety.
Kevin and Ralph, every time I watch one of your videos I want to run out to the market, buy all the ingredients, and start cooking!! Your Flank steak looks so delicious!! I'll be making it soon!! Thanks once again for sharing!!!
Hi Spaceghost now - this is a very lean cut, so there isn't too much fat to keep it moist. But if you like your cooked more toward medium, just make sure to let it rest well after removing from the oven. Thanks!
My dad gave it one try & smoked the whole house up. Then he realized he overcooked it which really upset him. He always did a great job on the grill, but London Broil was not 1 of his better moments to say the least. His go-to was a thick cut of chuck w/ the bone in (for the Golden retriever),marinated in either Italian dressing or a good red wine w/ garlic, salt & pepper for at least 3 hrs or longer. Rare to medium rare. Love your channel. Hello to Ralph & Maryann.
What a good find, both this recipe and your channel. I was looking for a London Broil marinade and stumbled upon yours... I marinaded a "cab" steak all day in the fridge and popped it onto the Weber Kettle and it was absolutely perfect, cooked pink and tender.
Another delicious dish gentlemen ! Keep up the good work ! Love the dynamic and would absolutely love to come over for dinner ! Greetings from Warsaw Poland- Jose & Iwona ( a chicago boy & his Polish princess)
Jose - thank you so much and hope all is well in Warsaw!! Great hearing from you and if you ever end up in Michigan let us know...I'll make dinner!! Do widzenia!
This really looks sensational guys! We frequently have London Broil (or Flank Steak as we call it). Have a lovely marinade I've been using for years (the old Steak & Ale recipe...need to share with y'all) but definitely need to try this as we often accompany our steaks with mushrooms! Also, I love Petula Clark and the new Drip-o-lator!! Cheers!
Hi Adam - you will have to send me your marinade recipe! Don't you just love the combination of beef and mushrooms?? Thanks for watching - and I like the drip-o-lator but I still like perked coffee the best! Hope all is well with you!!
Wow, this looks fantastic! I think I would do this for an outdoor dinner in the late spring. Do you have a favorite potato or pasta salad recipe to go along with this.
Thanks, Silver Bubbles! This would be a wonderful outdoor meal. I don't have a favorite salad recipe, but a potato or pasta salad would go well with this London Broil. Enjoy and thanks for watching!
Patricia - I don't think we have a stuffed cabbage recipe here, but it is something I make once in a while so we will try to remember to record it next time I do! Thanks so much!
Finally someone that knows what they are doing! So many people on youtube make it like a pot roast or something..... some say "low and slow" lol, it is a BROIL people!
Cathy - thanks for watching. The flank steak was about two and a quarter pounds. If you can find a butcher or someone in the meat department, they may be able to get one for you this size.
+Peter Viamontes Yes, you can use olive oil for the mushroom sauce - or butter. Broiling is something that you will have to test. My broiler doesn't have a temperature setting - it is either on or off. For a medium well, you probably want to broil for about 5-7 minutes on each side and then put a small cut in the center to test for doneness.
you two have a lovely onscreen connection & I so thoroughly enjoyed this, I look forward to replicating this my Tiny Dollhouse small NY kitchen. . I envy your counterspace 😁...I like my meat rare- But my husband says it looks so rare it could walk off of his plate😐Hes a lovely man * whispers* I've just increased his life insurance ...and told him so...he was so well behavedfor a while, kept giving me the side eye...Thanks again gentlemen
Oh that looks good. Another old type recipe that I thought you may have is Chicken Divan. I got a bunch of turkey breast meat packed in broth that I will try to replicate using turkey this week. I suppose it is just a flour/milk rue/white sauce add turkey broth and turkey and broccoli and pour in a casserole dish? Or am I missing something? Any spices, herbs or parmesan cheese? Oh and buttered crumbs on top, we must not forget that.
Shalimar - thanks for watching! Chicken Divan is on our list of things to make...I'm sure we will get around to it sooner or later! Most chicken divan recipes include a white sauce - or you could make it with broth instead of milk, some include thyme, and of course broccoli and parmesan cheese! The buttered crumbs on top would make it deluxe! I think you could easily switch out the chicken for the turkey...sounds wonderful!!
I don't have multiple broil settings on this range - only on/off. You have to adjust the rack to have the food closer or further from the broiler. Probably close to a 400 degree broil setting. Thanks for watching!
I tried London broil with this recipe. It came out really good. However the cut I used was kind of thin and weighed less than a pound. I broiled each side for 5 minutes only. Even that was too long. So one has to be careful about how long you broil the meat. Incidentally, what do you do with the marinade fluid. Do you add part of it to the gravy or do you just throw it away? Thanks for this video.
+The King Thanks for watching! Broiling puts the meat close to the heat source, so thinner cuts cook faster, but it sounds like yours turned out good. I disposed of the marinade after I was done with it. Thanks again!!
