Grayland
Distinguished Member
- Joined
- May 10, 2007
- Messages
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Well yes, I would agree that the filets at Outback are not of the best quality.
I wouldn't know.
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Well yes, I would agree that the filets at Outback are not of the best quality.
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>
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.
I just don't understand at all when people say filet has no flavor. To me it's the most velvety, delicate flavor of beef. Some fat is fine, but I don't understand people's obsessions with those fat-bomb ribeyes. It's just so... american... and not in the good way. I have cooked both with Cervena and wild venison that one of my hick friends from college sends me every time he goes into the woods with a bow and arrow. Once again that's a lighter, more delicate flavor that I think far surpasses most meats. Keep in mind I love braising ***** cuts as well but there's something special about barely touching a sensational lean protein... to me it's like great sushi (though of course you cook venison or filet... and a little more so pork though it should always be med-rare). Seeing how the individual muscle fibers just sort of flake off or can be peeled away effortlessly is very attractive to my taste.
I'm with you on venison and pork, just not so much on filet. Like I said, I will give it a shot soon. Also, from what I can tell, all of my close European acquaintances loooove ***** ribeye in the US. Every person who comes to visit us wants to have it first thing, and some of these are people who know more about cattle than any of us ever will. Personally, I like it but not more than once or twice a year. Like I said, though, I tend to eat things that aren't ruminants more than those that are.
I've seen the same phenomenon. I think I eat a small piece of wagyu more often than I'd eat a regular beef ribeye at a restaurant, to be perfectly honest. I want to get much more into game, as I think that interests me a lot.
What do you think of wagyu as a product?
You visiting Hick Country sometime soon?
I just don't understand at all when people say filet has no flavor. To me it's the most velvety, delicate flavor of beef. Some fat is fine, but I don't understand people's obsessions with those fat-bomb ribeyes. It's just so... american... and not in the good way.
Considering that such a label can encompass such an incredible gamut of quality it's hard to say. At this point, food in the US has "jumped the shark" with wagyu very much like they did with scallops, balsamic vinegar, ******* truffles, mac n' cheese, and that time when people seemed to be using miso for everything.
Kind of agree with this. I think truffles were ruined in the US as soon as every restaurant had truffle oil, and was offering to shave truffles on your dish for an extra fee. If you mean food, as in cuisine rather than a dish, then yes, they sort of did ruin food. Still, truffles are probably my single favorite thing, or at least top three. There is nothing better, when we are in France, than going over into the neighbor's yard with him and his dog, digging up a truffle, taking it home and making something perfect and simple with it.In some ways I think stuff like truffles and wagyu ruin food. (but much more so truffles).
Also on my short list of favorite things.To me even the greatest truffles or wagyu lay in absolute ruins at the feet of a wonderful, yet humble tomato.
Keep in mind my context, which is the restaurant. Things like truffles have taken the soul and creativity out of more dishes than I can count. It's gotten to the point where even fat people in minivans know what they are, and food companies are lying to innocent people like that telling them the microwaved popcorn they're eaten has truffles in it.
Eventually, he had to start stocking Italian truffle oil, truffle salt, truffle paste and truffle flour because what these people wanted were not truffles, but to buy truffle products while standing near a place where people gather truffles!
If you've ever been to Tru or to Alinea, for example, you might understand why I'd love to have their wagyu. Ever had that A1 powder at Alinea?