SC - Zampone

[Stefan li Rous]

Sorry just got around to replying the stuff I was talking about doesn't seem 
like the deli version.  This of a medium rare london broil cut in strips 
marinated in something like italian dressing without the thickness or the 
sweetness.  Fairly shard viegar taste, garlic  and maybe basil oregano.  
Much fresher than any of the deli Italian Roast beef.  Very tender.  Any 
thoughts?
Maddalena


>From: Philip & Susan Troy <troy at asan.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - regional american food
>Date: Tue, 12 Dec 2000 06:56:18 -0500
>
>deborah minyard wrote:
> >
> > and brunch at the Court of Two sisters.  If anybody knows how to make a 
>cold
> > italian beef like they have I'd love the recipe
> > Maddalena
>
>Hmmm. This is at least the second time on a couple of days that Italian
>beef has been mentioned. What's Italian beef? I assume it's a
>preparation, rather than a point of origin... any info?
>
>As far as I know, we have numerous Italians, and even some beef, in New
>York, but no Italian beef.
>
>Wassup wid dat?
>
>Thanks!
>
>Adamantius
>--
>Phil & Susan Troy
>
>troy at asan.com
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