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Results of a healthy diet experiment and cost - Page 3

post #31 of 261
4/18/10 at 12:44am
Quote:
Originally Posted by username79 View Post

Actually, my main attraction to filet is the texture. A rare prime filet falls off the knife in such a manner that is hard to describe. Each bite has this naturally delicious buttery texture.

+1... I'm sorry but higher fat content does not mean that a meat is superior. Some of the best meats have very low fat content, such as venison. Filet is wonderful to work with and the clean, yet buttery taste is an absolute joy. It is my favorite cut of beef.
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post #32 of 261
4/18/10 at 1:17am
Quote:
Originally Posted by SField View Post
+1... I'm sorry but higher fat content does not mean that a meat is superior. Some of the best meats have very low fat content, such as venison. Filet is wonderful to work with and the clean, yet buttery taste is an absolute joy. It is my favorite cut of beef.
Man, filet tastes like nothing to me, however nice its texture. I agree, though, that a cut need not be fatty to be good: I enjoy dirt-cheap-but-delicious top sirloin and top round as much as or more than a fatty porterhouse. To each their own, I guess.
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post #33 of 261
4/18/10 at 1:36am
Quote:
Originally Posted by SField View Post
+1... I'm sorry but higher fat content does not mean that a meat is superior. Some of the best meats have very low fat content, such as venison. Filet is wonderful to work with and the clean, yet buttery taste is an absolute joy. It is my favorite cut of beef.

To each his own. Personally, I really don't like filet. I see the appeal, I just don't appreciate it.
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post #34 of 261
4/18/10 at 2:39am
I'll have to look into top sirloin. I am fairly cost conscious. Thanks for the tip.
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post #35 of 261
4/18/10 at 2:41am
Quote:
Originally Posted by kwilkinson View Post
To each his own. Personally, I really don't like filet. I see the appeal, I just don't appreciate it.
I agree, and I'm honestly surprised sfield likes it so much. More than anything, I would rather die than forego salt.
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post #36 of 261
4/18/10 at 3:32am
Quote:
Originally Posted by iammatt View Post
I agree, and I'm honestly surprised sfield likes it so much. More than anything, I would rather die than forego salt.

Really? I know so many chefs that like it. It's very delicate. I have always like subtle flavors, and its texture is really amazing. Also remember that I'm not of the american opinion that steak is some sort of shrine and shouldn't be treated with anything but salt and pepper. I think the filet is a wonderful vehicle for several sauces etc...

My favorite red meats would be venison, berkshire pork (the leanest parts) and the filet. I like clean flavors. That's not to say that I don't love some very fatty cuts as well.
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post #37 of 261
4/18/10 at 3:36am
Quote:
Originally Posted by iammatt View Post
I agree, and I'm honestly surprised sfield likes it so much. More than anything, I would rather die than forego salt.

+1. Salt is used in cooking to bring flavors together. Case in point... make a salad dressing. Combine olive oil and a vinegar. Whisk. Sample. You will taste olive oil and vinegar separately. Add salt and whisk. Resample. The difference in how these flavors combine on your tongue will be perceptible after the addition.
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post #38 of 261
4/18/10 at 3:51am
The amount of salt in well seasoned food would still be far less than what you'd find in most shitty restaurant food or overprocessed crap. People shouldn't be too afraid of salt.
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post #39 of 261
4/18/10 at 3:56am
Quote:
Originally Posted by SField View Post
The amount of salt in well seasoned food would still be far less than what you'd find in most shitty restaurant food or overprocessed crap. People shouldn't be too afraid of salt.

+1. If I were adding all my own salt to dishes, I wouldn't worry about salt intake. The problem is when you get to buying premade foods or poor restaurants where high sodium is their replacement for real flavor.

P.S. if you have any particular places in ATL you think I should take a look at, shoot me a message.
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post #40 of 261
4/18/10 at 4:17am
Thread Starter 
I am very sensitive to salt. The morning after an average restaurant meal containing ~2000mg of sodium my face can appear several lbs heavier and my fingers are swollen. The lack of "puffiness" I feel on a low sodium diet has become quite addictive.
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post #41 of 261
4/18/10 at 4:20am
Quote:
Originally Posted by kwilkinson View Post
P.S. if you have any particular places in ATL you think I should take a look at, shoot me a message.

You visiting Hick Country sometime soon?
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post #42 of 261
4/18/10 at 10:50am
Congrats on the success you are having! Awesome to read the progress you have made.

I eat somewhat similar to you. I buy fresh foods and grass fed meats to cook with. I weigh 165lbs as of this morning with around 7% body fat the scale read. I'm going in the opposite direction though as I'm putting on weight from lifting. I hope to reach 170lbs in the next few months.

I pretty much avoid synthetic supplements myself with the exceptions of D3, and then the naturals - kelp which has iodine, and fish oil. I can't get enough of what I'm looking for of those items in my diet. Thinking about it, I also take the hormone melatonin at night for sleep. It works wonders for me.
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post #43 of 261
4/18/10 at 10:55am
Quote:
Originally Posted by SField View Post
Really? I know so many chefs that like it. It's very delicate. I have always like subtle flavors, and its texture is really amazing. Also remember that I'm not of the american opinion that steak is some sort of shrine and shouldn't be treated with anything but salt and pepper. I think the filet is a wonderful vehicle for several sauces etc...

My favorite red meats would be venison, berkshire pork (the leanest parts) and the filet. I like clean flavors. That's not to say that I don't love some very fatty cuts as well.
You are so Continental... No, I feel the same way as you about steak and seasoning/sauce, I just don't eat all that much steak in general, and have never been a big fan of filet. That said, I don't think I have eaten more than a few bites of filet in the last decade, so perhaps I should pick some up to see if you are right. When you say venison, do you mean Cervena (or similar,) or wild>
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post #44 of 261
4/18/10 at 11:38am
Quote:
Originally Posted by kwilkinson View Post
To each his own. Personally, I really don't like filet. I see the appeal, I just don't appreciate it.

I'm a chef and I'm not a fan of filet mignon either. In most restaurants that I've worked, it's considered a ladies cut by the cooks/chefs. When a piece of meat is that expensive, yet usually requires a sauce to help it out, it makes we wonder why it's so expensive in the first place. I know it's tender, but my teeth work just fine.
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post #45 of 261
4/18/10 at 12:02pm
Thread Starter 
Quote:
Originally Posted by Grayland View Post
I'm a chef and I'm not a fan of filet mignon either. In most restaurants that I've worked, it's considered a ladies cut by the cooks/chefs. When a piece of meat is that expensive, yet usually requires a sauce to help it out, it makes we wonder why it's so expensive in the first place. I know it's tender, but my teeth work just fine.

Well yes, I would agree that the filets at Outback are not of the best quality.
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