Is there a butcher in the house?

iVillage Member
Registered: 10-31-2003
Is there a butcher in the house?
19
Wed, 12-10-2003 - 6:36pm
Hi ho All,

Stupid question here. I know the book says for beef: "lean cuts, such as sirloin (including ground), tenderloin, top round". The enhanced list says sirloin, tenderloin, top loin and top round. To avoid is brisket, liver, other fatty cuts and rib steaks.

Now here's the stupid part. I am away next week on a business trip and will be eating dinner out in restaurants each night. If I want to order steak (sometimes I just can't face another chicken!), restaurants usually list them as Rib Eye (which I think is the same as Delmonico), New York Strip, Porterhouse, T-Bone or Filet Mignon. So, which cuts are those kind of steaks? I was pretty sure tenderloin was Filet Mignon...but not positive.

Anyone out there know?

Thanks much...and forgive my beef ignorance! :|

Cyndie

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iVillage Member
Registered: 10-31-2003
Thu, 12-11-2003 - 9:18am
Thanks, Dusty...it's worth a shot. I think my biggest thing with fish at home, is I'm never sure how to prepare it. I bought some salmon filets my first week on this plan and then didn't realize it still had the scales on it!!! Ewwwww...I didn't know what the heck to do with it!!! So, I broiled it with them on there and then picked the fish off of them when it was done! LOL.

Thanks again...I may look at some of the fish entrees when I eat out next week when I'm on my business trip.

Hugs,

Cyndie

iVillage Member
Registered: 03-21-2003
Thu, 12-11-2003 - 10:45am

Next time you get Salmon like that put some tin foil on your grill and grill it with the scales side down.

MelMel
iVillage Member
Registered: 10-31-2003
Thu, 12-11-2003 - 10:52am
Mel,

Thanks for the tip on grilling the salmon. I had broiled it when I made it...that trick would still work, though?

I knew you weren't forcing me to eat fish when I'm out...but you're right...I need to try some things I think I may not like. I may find out I do like it after all!!

Thanks again!!!

Cyndie

iVillage Member
Registered: 03-21-2003
Thu, 12-11-2003 - 10:56am
Yes that trick will work while broiling too, just DON'T FORGET THE ALUMINUM FOIL!
MelMel
Avatar for imthebigsister
iVillage Member
Registered: 03-26-2003
Thu, 12-11-2003 - 2:39pm
Mel - If you like salmon, you'll like a fish called Arctic charr. Almost identical in color, texture, and taste. Sometimes a bit less expensive, also.

Have you ever seen boneless salmon steaks? Our local grocer bones the regular salmon steaks and reties the two halves in a little mesh, well, girdle, to hold them together. You can leave the girdle on the fish while you broil it. Never had a bone in one yet.

Donna

iVillage Member
Registered: 03-19-2003
Thu, 12-11-2003 - 2:53pm
Cyndie I am soooooo glad you asked this!

Susan :)

 

iVillage Member
Registered: 03-19-2003
Thu, 12-11-2003 - 3:01pm
Cyndie ask for grilled shrimp on caesar salad.

Susan :)

 

iVillage Member
Registered: 03-19-2003
Thu, 12-11-2003 - 3:03pm

...it's like the restaurants have one language and grocery stores or butcheries have another. ...


Yes!

Susan :)

 

iVillage Member
Registered: 03-21-2003
Thu, 12-11-2003 - 3:05pm

Cyndie, I did not know that, I'll have to check it out.

MelMel

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