rant: fine dining

[wart57]

Jim? You've had bavette. It's from the sirloin behind the porterhouse and in front of the back leg. Sometimes it's called something else.

Maybe I have. What do non pretentious people call it?

Flap steak. Bottom sirloin. In France it has a name, can't think of it.

Um....le steak?

[planet planet]

chateaubriand?

[33anda3rd]

Chateaubriand is from the tenderloin, it's a far "better"* cut than bottom sirloin.

Hang on....I'll ask chef....onglet. Also hanger steak. Some places, butcher's steak, because the butcher, cheeky guy, would keep it for himself.

*I put better in " " because what the heck is better? People think the tenderloin is the best. They pay out the nose for it. But. The tenderloin has the least flavor of the whole dang cow. It gets wrapped in bacon at a lot of places to impart fat and flavor that it lacks, or crusted in some kind of herb or spice to make it flavorful. To me, it's the thing I'd never go for at a restaurant. I'll get the entree that's $10-20 less and put that into my pocket or a wine upgrade. I'd rather have a strip. Braised short ribs. A flatiron steak--very tender, well marbled, beefy in flavor--is what I'm grilling at home if I'm grilling beef at home. It's better than the tenderloin and about 1/4 the cost. Denver steak--it's from the chuck, it's beautifully marbled and fatty, it's great for grilling. I'd rather have a hanger steak or a skirt steak at a restaurant than a tenderloin, because they're more flavorful--they can be salted, touch the heat for a few minutes on each side, rest, and have plenty of flavor without adding outside elements.

[jim]

Jim? You've had bavette. It's from the sirloin behind the porterhouse and in front of the back leg. Sometimes it's called something else.

Maybe I have. What do non pretentious people call it?

Flap steak. Bottom sirloin. In France it has a name, can't think of it.

I'll be honest I don't know what a flap steak is, what a bottom sirloin is or what a sirloin of any kind is, I don't know or care where the porterhouse is. I do know however know where the back leg is.

I just don't care. I have two steaks that I know I like and I never order anything else - Filet Mignon and Ribeye.

Steak. I eat. That is all.

[Radbird]

I need a cow diagram to fully follow this conversation.

[33anda3rd]

The red is the bavette.

[JL21]

That looks like a map on a kid's place mat, where you have to go through the cow maze. Start in the butthole.

[AWvsCBsteeeerike3]

I love this diagram, even if the question is already answered.

[Radbird]

This should be the basis of your next graphics project, JL.

[planet planet]

That looks like a map on a kid's place mat, where you have to go through the cow maze. Start in the butthole.

lol