Members Emprov Posted September 20, 2007 Members Share Posted September 20, 2007 I think their method was a little flawed. How did they settle on 9 times? Filtered it once...tasted no difference. Filtered it twice...tasted no difference. Filtered it three times...tasted no difference. Filtered it four times...tasted no difference. Filtered it five times...tasted no difference. (by now they could be drinking unleaded and wouldn't know the difference) Filtered it six times...tasted no difference. Filtered it seven times...tasted no difference. Filtered it eight times...tasted no difference. Filtered it nine times...passed out dead on the floor. Most of the high-brow distillers run it through 5 or 6 times. Take that, and the fact that they were college guys who liked vodka, and you've got 9 times. Could've been that they passed out after the 9th time though, it's been a few years since I read it. Link to comment Share on other sites More sharing options...
Members ranjaman Posted September 20, 2007 Members Share Posted September 20, 2007 Compared to a strip? I've got "Cattle people" friends in Wyoming and Nebraska who make fun of folks who prefer the Filet mignon over everything else. Heck, I even read an article (on a Northwest flight, I think) where the head of one of the big Chicago distributors said the same thing (he said it a bit nicer, though he likened it to eating a good steak while affected by a cold). Filet Mignon is pork as far as I'm aware Link to comment Share on other sites More sharing options...
Members jcjdoss Posted September 20, 2007 Members Share Posted September 20, 2007 I don't think I've ever had a bland tasting filet. I would have to agree, When I go to McNally's. Famous steak house here. I order thier Fillet. It is the most tender & flavorful of their cuts. When I was a butcher the ribeye was the most popular, but it was due to size over flavor. Link to comment Share on other sites More sharing options...
Members misterhinkydink Posted September 20, 2007 Members Share Posted September 20, 2007 Compared to a strip? I've got "Cattle people" friends in Wyoming and Nebraska who make fun of folks who prefer the Filet mignon over everything else. Heck, I even read an article (on a Northwest flight, I think) where the head of one of the big Chicago distributors said the same thing (he said it a bit nicer, though he likened it to eating a good steak while affected by a cold). A strip is more flavorful but that doesn't make a filet bland. I just saw Albertson's has whole fliet on sale so I'll be picking up a chunk to age in the method the Ranjaman says doesn't work. Link to comment Share on other sites More sharing options...
Members misterhinkydink Posted September 20, 2007 Members Share Posted September 20, 2007 Filet Mignon is pork as far as I'm aware A Dutch steakhouse? Never heard of one.... Link to comment Share on other sites More sharing options...
Members Emprov Posted September 20, 2007 Members Share Posted September 20, 2007 Filet Mignon is pork as far as I'm aware It's beef. The pork cut is called the tenderloin. There's also pork loin but filet mignon is beef. Link to comment Share on other sites More sharing options...
Members jcjdoss Posted September 20, 2007 Members Share Posted September 20, 2007 Now how you cook it matters, you have to like a pretty rare filet. A medium to well will be pretty tastless Link to comment Share on other sites More sharing options...
Members jcjdoss Posted September 20, 2007 Members Share Posted September 20, 2007 After reading some coments I read one that made a good point. "Steak is a treat, spend the extra few bucks to get the good stuff" Link to comment Share on other sites More sharing options...
Members Emprov Posted September 20, 2007 Members Share Posted September 20, 2007 I've got "Cattle people" friends in Wyoming and Nebraska who make fun of folks who prefer the Filet mignon over everything else. I've got a few friends who frequent high priced steak houses. They pretty much trash on Filet Mignon eaters too. What made it true in my mind is that my father and mother in law love Filet Mignon. They also think that Cosmopolitans are the best Martinis ever. I rest my case. Link to comment Share on other sites More sharing options...
Members jcjdoss Posted September 20, 2007 Members Share Posted September 20, 2007 ...Cosmopolitans are the best Martinis ever...TOTALLY!!!!! Link to comment Share on other sites More sharing options...
Members King Kashue Posted September 20, 2007 Members Share Posted September 20, 2007 It's beef. The pork cut is called the tenderloin. There's also pork loin but filet mignon is beef.It's a pastry, it's a laxative...Stop, you're both right. In Europe, particularly in French speaking regions, Filet Mignon refers to Pork tenderloin.In the US, the term refers to the filet cut from the Tenderloin.Ranja, you're probably more familiar with it called chateaubriand or filet de b Link to comment Share on other sites More sharing options...
Members King Kashue Posted September 20, 2007 Members Share Posted September 20, 2007 They also think that Cosmopolitans are the best Martinis ever. I rest my case.For that to even possibly be valid, Cosmos would need to be martinis first.They're most certainly not, thus the whole statement is intellectually void! Link to comment Share on other sites More sharing options...
Members ranjaman Posted September 20, 2007 Members Share Posted September 20, 2007 It's beef. The pork cut is called the tenderloin. There's also pork loin but filet mignon is beef. Which part of the cow would you call filet mignon ? I'm confused because I'm used to dutch or french names for meat. Link to comment Share on other sites More sharing options...
Members jcjdoss Posted September 20, 2007 Members Share Posted September 20, 2007 Which part of the cow would you call filet mignon ?I'm confused because I'm used to dutch or french names for meat. It is the end of the loin Link to comment Share on other sites More sharing options...
Members misterhinkydink Posted September 20, 2007 Members Share Posted September 20, 2007 Which part of the cow would you call filet mignon ? I'm confused because I'm used to dutch or french names for meat. We cut beef differently than the French. See the short loin on this chart. Link to comment Share on other sites More sharing options...
Members King Kashue Posted September 20, 2007 Members Share Posted September 20, 2007 Which part of the cow would you call filet mignon ?I'm confused because I'm used to dutch or french names for meat. *points to post above* In French it's chateaubriand or filet de b Link to comment Share on other sites More sharing options...
Members Emprov Posted September 20, 2007 Members Share Posted September 20, 2007 Which part of the cow would you call filet mignon ?I'm confused because I'm used to dutch or french names for meat. It's part of the tenderloin, I believe that it can be taken off of either end. In the US, it's the same cut as a pork tenderloin, but on a different animal. Link to comment Share on other sites More sharing options...
Members misterhinkydink Posted September 20, 2007 Members Share Posted September 20, 2007 Chateaubriand? We call the whole cut this and it's called filet mignon when that is cut into steaks. Link to comment Share on other sites More sharing options...
Members Emprov Posted September 20, 2007 Members Share Posted September 20, 2007 For that to even possibly be valid, Cosmos would need to be martinis first. They're most certainly not, thus the whole statement is intellectually void! Again, I rest my case. Link to comment Share on other sites More sharing options...
Members King Kashue Posted September 20, 2007 Members Share Posted September 20, 2007 Again, I rest my case.Yes, but I hadn't had a chance to rant about it yet!!! Link to comment Share on other sites More sharing options...
Members Emprov Posted September 20, 2007 Members Share Posted September 20, 2007 Yes, but I hadn't had a chance to rant about it yet!!! Ok, I'll just take my vodka out of the cupboard, my glass out of the dishwasher, (still warm, just ran it), my 10 year old sweet vermouth out of the garage, toss 'em all in a mixer (3 parts vodka to 1 part vermouth) and shake with some ice for a few minutes and pour it into my warm glass, toss in a few garlic olives and enjoy my martini while you finish your rant. Link to comment Share on other sites More sharing options...
Members jcjdoss Posted September 20, 2007 Members Share Posted September 20, 2007 It's part of the tenderloin, I believe that it can be taken off of either end. For accuracy's sake, it can only be taken off of the back end Link to comment Share on other sites More sharing options...
Members Emprov Posted September 20, 2007 Members Share Posted September 20, 2007 For accuracy's sake, it can only be taken off of the back end Gotcha, thanks. Link to comment Share on other sites More sharing options...
Members misterhinkydink Posted September 20, 2007 Members Share Posted September 20, 2007 I've got a few friends who frequent high priced steak houses. They pretty much trash on Filet Mignon eaters too. What made it true in my mind is that my father and mother in law love Filet Mignon. They also think that Cosmopolitans are the best Martinis ever. I rest my case. They probably buy cables from Lavaman, too. Link to comment Share on other sites More sharing options...
Members Emprov Posted September 20, 2007 Members Share Posted September 20, 2007 They probably buy cables from Lavaman, too. No, but their favorite band is Tangerine Dream. Not kidding either. Link to comment Share on other sites More sharing options...
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