If you ever get to Illinois, let me know. We'll split a bottle of wine... your choice, then a bottle of my home made stuff, I'd be curious to see what an educated palet thinks of my efforts. <img src="/images/graemlins/wink.gif" alt="" />

Alain:

Please forgive me?I forget sometimes forget this forum is international. The London Broil is actually defined as a cooking method rather than a cut of meat. The London Broil I am referring to is none other than a Top Sirloin Round Roast. Butchers cut this piece of meat from the roast itself in about 5-6 pound (2.2-2.7 Kgs) 2?-3? thick ?steaks.?

You could use any cut of meat for making Jerky including pork. (I recommend a Google search for this recipe!) Just be safe and make sure you dry the meat to 160? F (72? C) for a few hours before lowering the temp and continue the drying process. Some meats taste better if you smoke them though. Pork has a very high fat content and should be smoked. Think of American Bar-B-Que. A fine pork butt, hickory smoke and long, slow and low cooking times and you can have some really good eating.

About the foie gras?Well, IIRC there is enough fat content you could make pemmican, provided the foie gras is fresh and can be ?rendered? or have the fat drawn out by cooking.

Like wildman has said Jerky is wide open for possibilities. If available from your Butcher try marinating dry aged Filet Mignons in a robust red wine with some whole garlic, salt and pepper and then make your Jerky! Don't forget to slice the meat really thin.

Of course if you get the Filet Mignon you could grill it, slice it thinly and top it with grilled foie gras on a cracker and add a quail egg! Your picnic basket and a cool spot on Lac des Minimes and a PYG (Pretty Young Girl) then you are all set. <img src="/images/graemlins/grin.gif" alt="" /> <img src="/images/graemlins/cool.gif" alt="" /> <img src="/images/graemlins/cool.gif" alt="" /> <img src="/images/graemlins/grin.gif" alt="" /> If your married, try it anyway! <img src="/images/graemlins/wink.gif" alt="" />

Take care,

Stargazer

The name is BOND! Vagabond!

Ahh Wildcard163, you haven't lived until you have had a tapeworm hanging out of your butt when you thought you were done with the throne.

Bountyhunter <img src="/images/graemlins/grin.gif" alt="" />

Hey, stargazer... it's wildcard, not wildman... although some who knew me in earlier days might agree with you <img src="/images/graemlins/wink.gif" alt="" />.

Ya' know, BountyHunter...well, let's just say that I believe the best term for that is "oversharing". <img src="/images/graemlins/blush.gif" alt="" />

David

Wildman----errrr, I mean Wildcard163:

I know what you mean!

Back in my youth, my Europeon heritage used to get me in trouble. Having been born in Italy, I knew I had Roman hands but was also accused of Russian fingers being used with the Roman hands and octopus arms (I do look a little more Greek with a tan.) and then I found out the girls weren't talking about my heritage. <img src="/images/graemlins/smirk.gif" alt="" /> <img src="/images/graemlins/wink.gif" alt="" /> <img src="/images/graemlins/grin.gif" alt="" /> <img src="/images/graemlins/cool.gif" alt="" />

Bountyhunter <img src="/images/graemlins/cool.gif" alt="" />