Is there a butcher in the house?
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| Wed, 12-10-2003 - 6:36pm |
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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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
Next time you get Salmon like that put some tin foil on your grill and grill it with the scales side down.
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
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
Susan :)
Susan :)
...it's like the restaurants have one language and grocery stores or butcheries have another. ...
Yes!
Susan :)
Cyndie, I did not know that, I'll have to check it out.
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