Could someone please fill me in on this or point me to a site.

I was wondering what the origin of Steak American is and why it is
called what it is.

The only thing I can guess is that food label 'american' is considered
fast or without much cooking, but I don't see how it would of caught
on that much in Europe that you see it in most french style
restaurants.

William Dieterich muttered....

Could someone please fill me in on this or point me to a site.

I was wondering what the origin of Steak American is and why it is
called what it is.

The only thing I can guess is that food label 'american' is considered
fast or without much cooking, but I don't see how it would of caught
on that much in Europe that you see it in most french style
restaurants.


I'm not sure what your description/definition of "Steak American" might be
(even as one who eats steak at least 3 times a week, a variety of different
cuts and types of preparation, but all somewhere in the
Florentine/French/American venues).

TMO

(William Dieterich) nattered on
le.com:

Could someone please fill me in on this or point me to a site.

I was wondering what the origin of Steak American is and why it is
called what it is.

I have never even heard of such a thing, and I've been American all my 37
years. My mother has never heard of such a thing, and she's been American
her whole life (60 years). This sounds like something that is as
"American" as "German Chocolate Cake" is "German".

"Bryan J. Maloney" wrote in
93.32:

(William Dieterich) nattered on
le.com:

Could someone please fill me in on this or point me to a site.

I was wondering what the origin of Steak American is and why it
is called what it is.

I have never even heard of such a thing, and I've been American
all my 37 years. My mother has never heard of such a thing, and
she's been American her whole life (60 years). This sounds like
something that is as "American" as "German Chocolate Cake" is
"German".

Obviously you don't get out much.

If you'd all spelled it correctly, you'd have found it. It's "steak
américain" or for you keyboard challenged "steak americain". It is
also sometimes referred to as "filet américain" and "steak tartare".

Possibly it is called "américain" because it is considered exotic.
Certainly it was the fashion in 19th century France to use the term
to suggest foreign or exotic goods, services...

A suggestion was made that it preceded the term "steak tartare" and
may have originally been a steak of horse meat, with the association
with the Far-Ouest (Western as in "giddyap lil dawgies", to US
people) which was popular in penny literature of the day.

It might also be connected to the Café Américain (1870's in Paris).

Lets keep in mind also that "américain" sometimes includes South
America, at least in Europe. It seems that it may have its origins
in Belgium as it seems to be a natural with Belgian condiments and
accompaniments (fries):

Filet américain

Ingrédients:

600 g de bœuf hâché
Mayonnaise en pot ou faite maison
2 c à s de câpres
Quelques gouttes de sauce Worcestershire (selon les goûts)
Cornichons et petits oignons.
Sel et poivre du moulin

Préparation:

Mettre le boeuf haché dans un plat.
Ajouter quelques cuillères à soupe de mayonnaise.
Mélanger.
Ajouter la sauce worcestershire, le sel, le poivre et les câpres.
Mélanger.
Goûter et vérifier l'assaisonnement.
Former 4 boules de ce mélange et les disposer sur 4 assiettes. Et
décorer ces boules de cornichons et de petits oignons.

Servir le filet américain avec des frites et de la salade.

Peruse also: http://www.catulle.com/fr/presse.htm

under Filet américain where it suggests that indeed horse meat was
the first used to produce this raw dish. Horsemeat was chosen
because the animal (it explains) is not subject to turberculosis or
ringworm and therefore can be eaten raw quite safely.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

Michel Boucher nattered on
. 4:

Obviously you don't get out much.

Obviously, you're a dipshit.


A suggestion was made that it preceded the term "steak tartare" and
may have originally been a steak of horse meat

Proof that it isn't American in the least, then. There's quite a taboo
against eating horse in both North and South America, as far as I know.

"Bryan J. Maloney" wrote in message

A suggestion was made that it preceded the term "steak tartare" and
may have originally been a steak of horse meat
Proof that it isn't American in the least, then. There's quite a taboo
against eating horse in both North and South America, as far as I know.

But not in France, I believe. N'est pas?

--
Bob
Kanyak's Doghouse
http://kanyak.com

"Bryan J. Maloney" wrote in message . 193.32...
Michel Boucher nattered on
. 4:

Obviously you don't get out much.

Obviously, you're a dipshit.


A suggestion was made that it preceded the term "steak tartare" and
may have originally been a steak of horse meat

Proof that it isn't American in the least, then. There's quite a taboo
against eating horse in both North and South America, as far as I know.

America isn't the US, it's the whole continent. Many European foods
have references in their name to former colonies, far off places, ...

It doesn't have to make sense, even less so than French fries which
are Belgian, and the french only referring to the fries being
frenched, not French.

On 26 Jan 2004 05:19:07 -0800, (William Dieterich)
wrote:

Could someone please fill me in on this or point me to a site.

I was wondering what the origin of Steak American is and why it is
called what it is.

The only thing I can guess is that food label 'american' is considered
fast or without much cooking, but I don't see how it would of caught
on that much in Europe that you see it in most french style
restaurants.

Like another poster, I've never heart of steak à l'américaine, A
single (travel, Brussels) site lists this as "raw, minced steak". This
is more commonly known as 'beef (or steak) tartare'. The name
presumably refers to the Tarter habit of shredding and eating raw
meat.

http://eat.epicurious.com/dictionary...ID=385&ISWINE=

The first 'recipe' I ever saw called for laboriously scraping trimmed,
premium beef so as to separate the meat from every trace of connective
tissue. Now it appears that ground or very finely minced fillet is
more common.

The name *might* come from the resemblence of a heap of ground beef to
a hamburger, but it's *not* a traditional USAsian recipe.

"Bryan J. Maloney" wrote in
93.32:

Michel Boucher nattered on
. 4:

Obviously you don't get out much.

Obviously, you're a dipshit.

And you have a serious tight ass problem. Unlax, doc, before you do
yourself grievous damage.

A suggestion was made that it preceded the term "steak tartare"
and may have originally been a steak of horse meat

Proof that it isn't American in the least, then. There's quite a
taboo against eating horse in both North and South America, as far
as I know.

It is Belgian in origin, and the "américain" comes from the fact that
it was made originally from horsemeat. No one suggested it was
USAian in origin.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

triumvir wrote:

"Bryan J. Maloney" wrote in message . 193.32...

Michel Boucher nattered on
. 1.4:


Obviously you don't get out much.

Obviously, you're a dipshit.



A suggestion was made that it preceded the term "steak tartare" and
may have originally been a steak of horse meat

Proof that it isn't American in the least, then. There's quite a taboo
against eating horse in both North and South America, as far as I know.


America isn't the US, it's the whole continent. Many European foods
have references in their name to former colonies, far off places, ...

It doesn't have to make sense, even less so than French fries which
are Belgian, and the french only referring to the fries being
frenched, not French.

Michel Boucher muttered....

"Bryan J. Maloney" wrote in
93.32:

(William Dieterich) nattered on
le.com:

Could someone please fill me in on this or point me to a site.

I was wondering what the origin of Steak American is and why it
is called what it is.

I have never even heard of such a thing, and I've been American
all my 37 years. My mother has never heard of such a thing, and
she's been American her whole life (60 years). This sounds like
something that is as "American" as "German Chocolate Cake" is
"German".

Obviously you don't get out much.

If you'd all spelled it correctly, you'd have found it. It's "steak
américain" or for you keyboard challenged "steak americain". It is
also sometimes referred to as "filet américain" and "steak tartare".

The original poster was the misspledder....(and Brian's answer was quite
reasonable for a Western Hemispherian for whom "steak tartare" is the
consistent nomenclature).

If I saw "Steak American" on a European menu, I would likely envision a
TBone or Porterhouse, cuts rarely served there.

.....But then there's the entire Lobster debate, was it "l'Americain" or
really "L'Amoricain".....

As for eating horse, only starving Flamands, depraved Johnny Crapauds and
the dreadful Apache would engage in such degeneracy, and the Apache
preferred mule.


Possibly it is called "américain" because it is considered exotic.
Certainly it was the fashion in 19th century France to use the term
to suggest foreign or exotic goods, services...

A suggestion was made that it preceded the term "steak tartare" and
may have originally been a steak of horse meat, with the association
with the Far-Ouest (Western as in "giddyap lil dawgies", to US
people) which was popular in penny literature of the day.

It might also be connected to the Café Américain (1870's in Paris).

Lets keep in mind also that "américain" sometimes includes South
America, at least in Europe. It seems that it may have its origins
in Belgium as it seems to be a natural with Belgian condiments and
accompaniments (fries):

Filet américain

Ingrédients:

600 g de bœuf hâché
Mayonnaise en pot ou faite maison
2 c à s de câpres
Quelques gouttes de sauce Worcestershire (selon les goûts)
Cornichons et petits oignons.
Sel et poivre du moulin

Préparation:

Mettre le boeuf haché dans un plat.
Ajouter quelques cuillères à soupe de mayonnaise.
Mélanger.
Ajouter la sauce worcestershire, le sel, le poivre et les câpres.
Mélanger.
Goûter et vérifier l'assaisonnement.
Former 4 boules de ce mélange et les disposer sur 4 assiettes. Et
décorer ces boules de cornichons et de petits oignons.

Servir le filet américain avec des frites et de la salade.

Peruse also: http://www.catulle.com/fr/presse.htm

under Filet américain where it suggests that indeed horse meat was
the first used to produce this raw dish. Horsemeat was chosen
because the animal (it explains) is not subject to turberculosis or
ringworm and therefore can be eaten raw quite safely.

But given the time frame in question, would any have known of the
communicability/vectors for TB?

Ringworm? Are you sure? I suspect it's another parasite to which you
refer.

I tend to classify the European eating of horsemeat into the category of
available protein sources in the centuries before "restaurants".

In the Americas, beef cattle (and pork in appropriate climes) were availabe
and easier to raise, while horses tended to have a higher status. On the
other hand, in the perspective of a fairly well grounded school of
historians, the Aztecs who migrated to dominate the great Valley of Mexico
adopted cannibalism due to local animal protein shortages, "ate" their
tribute-paying neighboring tribes, and developed a highly organized form of
ceremonial sacrifice to provide a sort of religious cover for the activity.

So "Steak Nahuatl" or "Biftek Teotitlan" ought to be avoided when
traveling....

TMO

Michel Boucher wrote:

"Bryan J. Maloney" wrote in
93.32:=20
=20
(William Dieterich) nattered on=20
ogle.com:

Could someone please fill me in on this or point me to a site.

I was wondering what the origin of Steak American is and why it
is called what it is.

I have never even heard of such a thing, and I've been American
all my 37 years. My mother has never heard of such a thing, and
she's been American her whole life (60 years). This sounds like
something that is as "American" as "German Chocolate Cake" is
"German".=20
=20
Obviously you don't get out much.

Obviously doesn't get to France or Belgium and order raw meat much in=20
places that call it that rather than "tartare."

If you'd all spelled it correctly, you'd have found it.

"Correctly?" It was spelled that way by the OP.

It's "steak=20
am=E9ricain" or for you keyboard challenged "steak americain". It is=20
also sometimes referred to as "filet am=E9ricain" and "steak tartare".

When I lived in Brussels, a group of us hung out in a small restaurant=20
that had a kitchen we could look into. The cook, Jacques Le Bon, a=20
Belgian, chopped the beef with two knives for each order and hated=20
doing it. He'd chop a fist-sized chunk of meat, filling the air with=20
whispered curses in several languages all the while. Then he'd plate=20
it with wonderful accompaniments in a splendidly eye-appealing design=20
and bring it out, smiling as though he meant it. (Unlike the recipe=20
below, no Worcestershire, but always a raw egg in a shallow well in=20
the middle of the meat. On a big oval plate. 150 grams is about the=20
same portions size. Cornichons alongside, and capers and chopped onion=20
strewn over top. Thin buttered and grilled croutons of baguette tucked=20
slightly under the meat like petals of a flower. Vast pile of frites=20
with jewels of big salt crystals at the other end of the plate.)

I asked him once why it was called "Am=E9ricain" since raw beef was not=20
a popular dish in the U.S. and he said because it was a pain in the=20
ass, smiling at the U.S. flag on my sleeve. I bought the drinks that=20
night and gave him a red, white and blue shirt with stars and stripes.=20
He wore it often.

Pastorio

Possibly it is called "am=E9ricain" because it is considered exotic. =20
Certainly it was the fashion in 19th century France to use the term=20
to suggest foreign or exotic goods, services...
=20
A suggestion was made that it preceded the term "steak tartare" and=20
may have originally been a steak of horse meat, with the association=20
with the Far-Ouest (Western as in "giddyap lil dawgies", to US=20
people) which was popular in penny literature of the day.
=20
It might also be connected to the Caf=E9 Am=E9ricain (1870's in Paris).=

=20
Lets keep in mind also that "am=E9ricain" sometimes includes South=20
America, at least in Europe. It seems that it may have its origins=20
in Belgium as it seems to be a natural with Belgian condiments and=20
accompaniments (fries):
=20
Filet am=E9ricain=20
=20
Ingr=E9dients:
=20
600 g de b=9Cuf h=E2ch=E9=20
Mayonnaise en pot ou faite maison=20
2 c =E0 s de c=E2pres=20
Quelques gouttes de sauce Worcestershire (selon les go=FBts)=20
Cornichons et petits oignons.=20
Sel et poivre du moulin=20
=20
Pr=E9paration:
=20
Mettre le boeuf hach=E9 dans un plat.=20
Ajouter quelques cuill=E8res =E0 soupe de mayonnaise.=20
M=E9langer.=20
Ajouter la sauce worcestershire, le sel, le poivre et les c=E2pres.=20
M=E9langer.=20
Go=FBter et v=E9rifier l'assaisonnement.=20
Former 4 boules de ce m=E9lange et les disposer sur 4 assiettes. Et=20
d=E9corer ces boules de cornichons et de petits oignons.=20
=20
Servir le filet am=E9ricain avec des frites et de la salade.=20
=20
Peruse also: http://www.catulle.com/fr/presse.htm
=20
under Filet am=E9ricain where it suggests that indeed horse meat was=20
the first used to produce this raw dish. Horsemeat was chosen=20
because the animal (it explains) is not subject to turberculosis or=20
ringworm and therefore can be eaten raw quite safely.
=20

Olivers wrote in
:

If you'd all spelled it correctly, you'd have found it. It's
"steak américain" or for you keyboard challenged "steak
americain". It is also sometimes referred to as "filet
américain" and "steak tartare".

The original poster was the misspledder....(and Brian's answer was
quite reasonable for a Western Hemispherian for whom "steak
tartare" is the consistent nomenclature).

Actually, both were guilty, hence the "if you'd all spelled it..."

....But then there's the entire Lobster debate, was it
"l'Americain" or really "L'Amoricain".....

Yes, that's different though and unconnected. Armoricain is a
reference to seafood in the style of Bretagne.

As for eating horse, only starving Flamands, depraved Johnny
Crapauds and the dreadful Apache would engage in such degeneracy,
and the Apache preferred mule.

Still.

under Filet américain where it suggests that indeed horse meat
was the first used to produce this raw dish. Horsemeat was
chosen because the animal (it explains) is not subject to
turberculosis or ringworm and therefore can be eaten raw quite
safely.

But given the time frame in question, would any have known of the
communicability/vectors for TB?

1880's? I think it quite likely.

Ringworm? Are you sure? I suspect it's another parasite to which
you refer.

Ténia in French. Sorry, tapeworm.

I tend to classify the European eating of horsemeat into the
category of available protein sources in the centuries before
"restaurants".

It is still served in Europe but perhaps not in restaurants you
frequent to people such as yourself (tourists). I have been served
horse and donkey meat while I lived in a "pension" in Spain (circa
1967).

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

In article , Olivers
wrote:

I tend to classify the European eating of horsemeat into the category of
available protein sources in the centuries before "restaurants".

Eh? What on earth does this mean? Does it mean you don't like
horsemeat? If so, why not say so?

Lazarus

--
Remover the rock from the email address

I tend to classify the European eating of horsemeat into the category
of available protein sources in the centuries before "restaurants".

Why assume desperation? I've eaten donkey, which I assume is much the
same; much like beef but more tender. What's the problem, for someone
who doesn't have the English religious taboo against it?

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