Filet Minon. A petite/petit (don't argue language semantics) beef
filet, about 2 inches thick. Quite nice!

I'll be pan searing it in a small cast iron skillet which is just the
perfect size for cooking a burger or a small steak. That's all I ever
use this skillet for.

I've seasoned the beef filet with coarsely ground black pepper and salt.
It's been resting, wrapped, in the fridge. I might make a little
garlic-herb butter to top the steak with.

Vegetable sides. I've got asparagus. I'm leaning towards that. I've
got brussels sprouts. I've got yellow squash and spinach. Corn on the
cob, previously grilled, would just require a quick reheat. Decisions,
decisions.

Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?

Jill

On Sunday, May 2, 2021 at 1:20:40 PM UTC-4, wrote:
> Filet Minon. A petite/petit (don't argue language semantics) beef
> filet, about 2 inches thick. Quite nice!
>
> I'll be pan searing it in a small cast iron skillet which is just the
> perfect size for cooking a burger or a small steak. That's all I ever
> use this skillet for.
>
> I've seasoned the beef filet with coarsely ground black pepper and salt.
> It's been resting, wrapped, in the fridge. I might make a little
> garlic-herb butter to top the steak with.
>
> Vegetable sides. I've got asparagus. I'm leaning towards that. I've
> got brussels sprouts. I've got yellow squash and spinach. Corn on the
> cob, previously grilled, would just require a quick reheat. Decisions,
> decisions.
>
> Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?

They say that béarnaise sauce goes great on steak.

On Sunday, May 2, 2021 at 12:20:40 PM UTC-5, wrote:
>
> Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?
>
> Jill
>
I cooked two one-pound rolls of breakfast sausage this morning to have for the
next week or so. A couple of patties were enjoyed between two biscuits.

wrote:

> On Sunday, May 2, 2021 at 12:20:40 PM UTC-5, wrote:
> >
> > Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?
> >
> > Jill
> >
> I cooked two one-pound rolls of breakfast sausage this morning to have for the
> next week or so. A couple of patties were enjoyed between two biscuits.


For Sunday dinner tonight a strip steak, asparagus, and a baked tater...dessert will be Häagen-Dazs® vanilla ice cream with red raspberries....

For work lunches this week I made some brown rice, veg, ground pork with Asian - style soy and peanut sauces...can be eaten hot or cold...

--
Best
Greg

On 2021-05-02 1:20 p.m., jmcquown wrote:
> Filet Minon.Â* A petite/petit (don't argue language semantics) beef
> filet, about 2 inches thick.Â* Quite nice!
>
> I'll be pan searing it in a small cast iron skillet which is just the
> perfect size for cooking a burger or a small steak.Â* That's all I ever
> use this skillet for.
>
> I've seasoned the beef filet with coarsely ground black pepper and salt.
> It's been resting, wrapped, in the fridge.Â* I might make a little
> garlic-herb butter to top the steak with.
>
> Vegetable sides.Â* I've got asparagus.Â* I'm leaning towards that.Â* I've
> got brussels sprouts.Â* I've got yellow squash and spinach.Â* Corn on the
> cob, previously grilled, would just require a quick reheat.Â* Decisions,
> decisions.
>
> Anyone cooking anything interesting today?Â* Breakfast, lunch,
> dinner/supper?
>
> Jill

Sounds great Jill.
We are roasting a chicken.

On Sun, 2 May 2021 13:20:33 -0400, jmcquown >
wrote:

>Filet Minon. A petite/petit (don't argue language semantics) beef
>filet, about 2 inches thick. Quite nice!
>
>I'll be pan searing it in a small cast iron skillet which is just the
>perfect size for cooking a burger or a small steak. That's all I ever
>use this skillet for.
>
>I've seasoned the beef filet with coarsely ground black pepper and salt.
> It's been resting, wrapped, in the fridge. I might make a little
>garlic-herb butter to top the steak with.
>
>Vegetable sides. I've got asparagus. I'm leaning towards that. I've
>got brussels sprouts. I've got yellow squash and spinach. Corn on the
>cob, previously grilled, would just require a quick reheat. Decisions,
>decisions.
>
>Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?
>
>Jill

same steak as you and some sort of green vegetable.
Janet US

On Sunday, May 2, 2021 at 2:50:55 PM UTC-4, US Janet wrote:
> On Sun, 2 May 2021 13:20:33 -0400, jmcquown >
> wrote:
> >Filet Minon. A petite/petit (don't argue language semantics) beef
> >filet, about 2 inches thick. Quite nice!
> >
> >I'll be pan searing it in a small cast iron skillet which is just the
> >perfect size for cooking a burger or a small steak. That's all I ever
> >use this skillet for.
> >
> >I've seasoned the beef filet with coarsely ground black pepper and salt.
> > It's been resting, wrapped, in the fridge. I might make a little
> >garlic-herb butter to top the steak with.
> >
> >Vegetable sides. I've got asparagus. I'm leaning towards that. I've
> >got brussels sprouts. I've got yellow squash and spinach. Corn on the
> >cob, previously grilled, would just require a quick reheat. Decisions,
> >decisions.
> >
> >Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?
> >
> >Jill
> same steak as you and some sort of green vegetable.

I wonder why everyone chooses asparagus salad and cabernet sauvignon with steak?

On 5/2/2021 4:06 PM, bruce bowser wrote:
> On Sunday, May 2, 2021 at 2:50:55 PM UTC-4, US Janet wrote:
>> On Sun, 2 May 2021 13:20:33 -0400, jmcquown >
>> wrote:
>>> Filet Minon. A petite/petit (don't argue language semantics) beef
>>> filet, about 2 inches thick. Quite nice!
>>>
>>> I'll be pan searing it in a small cast iron skillet which is just the
>>> perfect size for cooking a burger or a small steak. That's all I ever
>>> use this skillet for.
>>>
>>> I've seasoned the beef filet with coarsely ground black pepper and salt.
>>> It's been resting, wrapped, in the fridge. I might make a little
>>> garlic-herb butter to top the steak with.
>>>
>>> Vegetable sides. I've got asparagus. I'm leaning towards that. I've
>>> got brussels sprouts. I've got yellow squash and spinach. Corn on the
>>> cob, previously grilled, would just require a quick reheat. Decisions,
>>> decisions.
>>>
>>> Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?
>>>
>>> Jill
>> same steak as you and some sort of green vegetable.
>
> I wonder why everyone chooses asparagus salad and cabernet sauvignon with steak?
>
Good flavor combinations. Most times with steak I have a Cabernet but
not always asparagus. Mushrooms and onions too!

On 5/2/2021 4:37 PM, Ed Pawlowski wrote:
> On 5/2/2021 4:06 PM, bruce bowser wrote:
>> On Sunday, May 2, 2021 at 2:50:55 PM UTC-4, US Janet wrote:
>>> On Sun, 2 May 2021 13:20:33 -0400, jmcquown >
>>> wrote:
>>>> Filet Minon. A petite/petit (don't argue language semantics) beef
>>>> filet, about 2 inches thick. Quite nice!
>>>>
>>>> I'll be pan searing it in a small cast iron skillet which is just the
>>>> perfect size for cooking a burger or a small steak. That's all I ever
>>>> use this skillet for.
>>>>
>>>> I've seasoned the beef filet with coarsely ground black pepper and
>>>> salt.
>>>> It's been resting, wrapped, in the fridge. I might make a little
>>>> garlic-herb butter to top the steak with.
>>>>
>>>> Vegetable sides. I've got asparagus. I'm leaning towards that. I've
>>>> got brussels sprouts. I've got yellow squash and spinach. Corn on the
>>>> cob, previously grilled, would just require a quick reheat. Decisions,
>>>> decisions.
>>>>
>>>> Anyone cooking anything interesting today? Breakfast, lunch,
>>>> dinner/supper?
>>>>
>>>> Jill
>>> same steak as you and some sort of green vegetable.
>>
>> I wonder why everyone chooses asparagus salad and cabernet sauvignon
>> with steak?
>>
> Good flavor combinations.Â* Most times with steak I have a Cabernet but
> not always asparagus. Mushrooms and onions too!

Everyone? Heh.

Jill

On 2021-05-02 4:37 p.m., Ed Pawlowski wrote:

>> I wonder why everyone chooses asparagus salad and cabernet sauvignon
>> with steak?
>>
> Good flavor combinations.Â* Most times with steak I have a Cabernet but
> not always asparagus. Mushrooms and onions too!

It works for me. I cab merlot can be good too. Lightly sauteed
mushrooms, asparagus or some other green vegetable. I like to have a
salad with blue cheese dressing with it.

On 2021-05-02 11:20 a.m., jmcquown wrote:
> Filet Minon.Â* A petite/petit (don't argue language semantics) beef
> filet, about 2 inches thick.Â* Quite nice!
>
>
Why not use the English word "fillet", then you can rhyme it with
"skillet" if you write poetry:-)

Graham wrote:

> On 2021-05-02 11:20 a.m., jmcquown wrote:
> > Filet Minon.Â* A petite/petit (don't argue language semantics) beef
> > filet, about 2 inches thick.Â* Quite nice!
> >
> >
> Why not use the English word "fillet", then you can rhyme it with
> "skillet" if you write poetry:-)

If you write filet mignon, you can have it wit a bit of au jus.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

jmcquown wrote:

> Filet Minon. A petite/petit (don't argue language semantics) beef
> filet, about 2 inches thick. Quite nice!
>
> I'll be pan searing it in a small cast iron skillet which is just the
> perfect size for cooking a burger or a small steak. That's all I
> ever use this skillet for.
>
> I've seasoned the beef filet with coarsely ground black pepper and
> salt. It's been resting, wrapped, in the fridge. I might make a
> little garlic-herb butter to top the steak with.
>
> Vegetable sides. I've got asparagus. I'm leaning towards that.
> I've got brussels sprouts. I've got yellow squash and spinach. Corn
> on the cob, previously grilled, would just require a quick reheat.
> Decisions, decisions.
>
> Anyone cooking anything interesting today? Breakfast, lunch,
> dinner/supper?
>
> Jill

Not that spectacular but here's dinner:

Cast iron pan of potatoes: added olive oil, onions, dry minced garlic
(out of fresh just now), Fenugreek, a little kosher salt.

2 cobs of corn, steamed in husk.

Gai Lan (chinese broccoli) steamed with the corn.

Fresh cut mango.

On 2021-05-02 5:11 p.m., cshenk wrote:
> jmcquown wrote:
>
>> Filet Minon. A petite/petit (don't argue language semantics) beef
>> filet, about 2 inches thick. Quite nice!
>>
>> I'll be pan searing it in a small cast iron skillet which is just the
>> perfect size for cooking a burger or a small steak. That's all I
>> ever use this skillet for.
>>
>> I've seasoned the beef filet with coarsely ground black pepper and
>> salt. It's been resting, wrapped, in the fridge. I might make a
>> little garlic-herb butter to top the steak with.
>>
>> Vegetable sides. I've got asparagus. I'm leaning towards that.
>> I've got brussels sprouts. I've got yellow squash and spinach. Corn
>> on the cob, previously grilled, would just require a quick reheat.
>> Decisions, decisions.
>>
>> Anyone cooking anything interesting today? Breakfast, lunch,
>> dinner/supper?
>>
>> Jill
>
> Not that spectacular but here's dinner:
>
> Cast iron pan of potatoes: added olive oil, onions, dry minced garlic
> (out of fresh just now), Fenugreek, a little kosher salt.
>
> 2 cobs of corn, steamed in husk.
>
> Gai Lan (chinese broccoli) steamed with the corn.
>
> Fresh cut mango.
>


We are having a boring old roast chicken style Sunday dinner. Roasted
potatoes, green beans and salad. I went to the bakery this afternoon and
picked up a small lemon curd meringue pie for dessert.

Dave Smith wrote:

> On 2021-05-02 5:11 p.m., cshenk wrote:
> > jmcquown wrote:
> >
> > > Filet Minon. A petite/petit (don't argue language semantics) beef
> > > filet, about 2 inches thick. Quite nice!
> > >
> > > I'll be pan searing it in a small cast iron skillet which is just
> > > the perfect size for cooking a burger or a small steak. That's
> > > all I ever use this skillet for.
> > >
> > > I've seasoned the beef filet with coarsely ground black pepper and
> > > salt. It's been resting, wrapped, in the fridge. I might make a
> > > little garlic-herb butter to top the steak with.
> > >
> > > Vegetable sides. I've got asparagus. I'm leaning towards that.
> > > I've got brussels sprouts. I've got yellow squash and spinach.
> > > Corn on the cob, previously grilled, would just require a quick
> > > reheat. Decisions, decisions.
> > >
> > > Anyone cooking anything interesting today? Breakfast, lunch,
> > > dinner/supper?
> > >
> > > Jill
> >
> > Not that spectacular but here's dinner:
> >
> > Cast iron pan of potatoes: added olive oil, onions, dry minced
> > garlic (out of fresh just now), Fenugreek, a little kosher salt.
> >
> > 2 cobs of corn, steamed in husk.
> >
> > Gai Lan (chinese broccoli) steamed with the corn.
> >
> > Fresh cut mango.
> >
>
>
> We are having a boring old roast chicken style Sunday dinner. Roasted
> potatoes, green beans and salad. I went to the bakery this afternoon
> and picked up a small lemon curd meringue pie for dessert.

Nothing wrong with simplicity!

On 2021-05-03 5:51 p.m., cshenk wrote:
> Dave Smith wrote:

>>
>> We are having a boring old roast chicken style Sunday dinner. Roasted
>> potatoes, green beans and salad. I went to the bakery this afternoon
>> and picked up a small lemon curd meringue pie for dessert.
>
> Nothing wrong with simplicity!
>

It was tasty. Best part was leftover chicken. I used some of the cold
chicken to make chicken salad sandwiches for supper tonight. I had some
low sodium chicken broth in the fridge and used some of it to make a
tasty soup. I added one star anise, a couple basil leaves, a little bit
of low sodium soy sauce and lime juice. As my wife's suggestion a threw
in some small egg noodles. Delicious.

Dave Smith wrote:

> On 2021-05-03 5:51 p.m., cshenk wrote:
> > Dave Smith wrote:
>
> > >
> > > We are having a boring old roast chicken style Sunday dinner.
> > > Roasted potatoes, green beans and salad. I went to the bakery
> > > this afternoon and picked up a small lemon curd meringue pie for
> > > dessert.
> >
> > Nothing wrong with simplicity!
> >
>
> It was tasty.

But not delicious?

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

Dave Smith wrote:

> On 2021-05-03 5:51 p.m., cshenk wrote:
> > Dave Smith wrote:
>
> > >
> > > We are having a boring old roast chicken style Sunday dinner.
> > > Roasted potatoes, green beans and salad. I went to the bakery
> > > this afternoon and picked up a small lemon curd meringue pie for
> > > dessert.
> >
> > Nothing wrong with simplicity!
> >
>
> It was tasty. Best part was leftover chicken. I used some of the
> cold chicken to make chicken salad sandwiches for supper tonight. I
> had some low sodium chicken broth in the fridge and used some of it
> to make a tasty soup. I added one star anise, a couple basil leaves,
> a little bit of low sodium soy sauce and lime juice. As my wife's
> suggestion a threw in some small egg noodles. Delicious.

Thats what we do with the breasts where we load one in the vertcal
rotisserie. Don and I both prefer dark meat so eat that but the
breasts make a nice chicken salad.

Like the soup too! I've not tried a star anise in one. Left it whole
to simmer in there?

On Sun, 2 May 2021 13:20:33 -0400, jmcquown >
wrote:

>Filet Minon. A petite/petit (don't argue language semantics) beef
>filet, about 2 inches thick. Quite nice!
>
>I'll be pan searing it in a small cast iron skillet which is just the
>perfect size for cooking a burger or a small steak. That's all I ever
>use this skillet for.
>
>I've seasoned the beef filet with coarsely ground black pepper and salt.
> It's been resting, wrapped, in the fridge. I might make a little
>garlic-herb butter to top the steak with.
>
>Vegetable sides. I've got asparagus. I'm leaning towards that. I've
>got brussels sprouts. I've got yellow squash and spinach. Corn on the
>cob, previously grilled, would just require a quick reheat. Decisions,
>decisions.
>
>Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?
>
>Jill

We're having leftover Thanksgiving that has been vac packed and
frozen. All I need do it pop it into boiling water and let it heat up
in its vac pack.

Green salad, maybe some cranberry relish.

Next Sunday I think we'll repeat St. Patrick's Day in a similar
manner.

On Sun, 02 May 2021 17:50:18 -0400, Boron Elgar
> wrote:

>On Sun, 2 May 2021 13:20:33 -0400, jmcquown >
>wrote:
>
>>Filet Minon. A petite/petit (don't argue language semantics) beef
>>filet, about 2 inches thick. Quite nice!
>>
>>I'll be pan searing it in a small cast iron skillet which is just the
>>perfect size for cooking a burger or a small steak. That's all I ever
>>use this skillet for.
>>
>>I've seasoned the beef filet with coarsely ground black pepper and salt.
>> It's been resting, wrapped, in the fridge. I might make a little
>>garlic-herb butter to top the steak with.
>>
>>Vegetable sides. I've got asparagus. I'm leaning towards that. I've
>>got brussels sprouts. I've got yellow squash and spinach. Corn on the
>>cob, previously grilled, would just require a quick reheat. Decisions,
>>decisions.
>>
>>Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?
>>
>>Jill
>
>We're having leftover Thanksgiving that has been vac packed and
>frozen. All I need do it pop it into boiling water and let it heat up
>in its vac pack.
>
>Green salad, maybe some cranberry relish.
>
>Next Sunday I think we'll repeat St. Patrick's Day in a similar
>manner.

I love that kind of dinner. There are certain days I cook and days I
just want something to be there. Congratulations on your prepared
dinner. I guess I should get out the gift I received, that seal a
meal.
Janet US

On Sun, 02 May 2021 17:10:53 -0600, US Janet >
wrote:

>On Sun, 02 May 2021 17:50:18 -0400, Boron Elgar
> wrote:
>
>>On Sun, 2 May 2021 13:20:33 -0400, jmcquown >
>>wrote:
>>
>>>Filet Minon. A petite/petit (don't argue language semantics) beef
>>>filet, about 2 inches thick. Quite nice!
>>>
>>>I'll be pan searing it in a small cast iron skillet which is just the
>>>perfect size for cooking a burger or a small steak. That's all I ever
>>>use this skillet for.
>>>
>>>I've seasoned the beef filet with coarsely ground black pepper and salt.
>>> It's been resting, wrapped, in the fridge. I might make a little
>>>garlic-herb butter to top the steak with.
>>>
>>>Vegetable sides. I've got asparagus. I'm leaning towards that. I've
>>>got brussels sprouts. I've got yellow squash and spinach. Corn on the
>>>cob, previously grilled, would just require a quick reheat. Decisions,
>>>decisions.
>>>
>>>Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?
>>>
>>>Jill
>>
>>We're having leftover Thanksgiving that has been vac packed and
>>frozen. All I need do it pop it into boiling water and let it heat up
>>in its vac pack.
>>
>>Green salad, maybe some cranberry relish.
>>
>>Next Sunday I think we'll repeat St. Patrick's Day in a similar
>>manner.
>
>I love that kind of dinner. There are certain days I cook and days I
>just want something to be there.

Exactly. I look forward to a decent meal, but have no interest in
prepping it. Granted, broiling or grilling a steak or chop isn't
complicated, but nothing beats a homemade favorite and not a dirty
dish in sight other than the two plates it is eaten from.

>Congratulations on your prepared
>dinner.

LOL! Thank you.

> I guess I should get out the gift I received, that seal a
>meal.

I think you will like it. We have had great success with it and have
found it practical with baked goods, too. The only leftover we do not
vac is soup. That gets put into Rubbermaid containers.

On Sunday, May 2, 2021 at 1:20:40 PM UTC-4, wrote:
> Filet Minon. A petite/petit (don't argue language semantics) beef
> filet, about 2 inches thick. Quite nice!
>
> I'll be pan searing it in a small cast iron skillet which is just the
> perfect size for cooking a burger or a small steak. That's all I ever
> use this skillet for.
>
> I've seasoned the beef filet with coarsely ground black pepper and salt.
> It's been resting, wrapped, in the fridge. I might make a little
> garlic-herb butter to top the steak with.
>
> Vegetable sides. I've got asparagus. I'm leaning towards that. I've
> got brussels sprouts. I've got yellow squash and spinach. Corn on the
> cob, previously grilled, would just require a quick reheat. Decisions,
> decisions.
>
> Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?

No cooking, unless you count cheesy garlic bread in the toaster oven.

Today in (or related to) the kitchen: pull up some water-damaged subfloor,
buy a sheet of 3/4" plywood to replace it, clean the range hood and stow it
in the garage untill we're ready to reinstall it. Plus some general cleanup of
the work site, move some tools that we're finished using back to the workshop, etc.

Cindy Hamilton

On Sunday, May 2, 2021 at 1:20:40 PM UTC-4, wrote:

> Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?
>
> Jill

Crab and Asparagus Quiche. Being that we are beginning to be bombarded with asparagus from the garden.
Crab meat, asparagus, onions, red bell peppers, a few cubes of cream cheese, some Old Bay seasoning, and the usual eggs and cream, with some shredded Swiss cheese on the bottom of the (all-butter) crust and on top of the quiche. A fav around Beitelville.

Pictures he <https://photos.app.goo.gl/1uNaAaebJ7wVV7Fn9>

--
Silvar Beitel

wrote:

> On Sunday, May 2, 2021 at 1:20:40 PM UTC-4, wrote:
>
> > Anyone cooking anything interesting today? Breakfast, lunch,
> > dinner/supper?
> >
> > Jill
>
> Crab and Asparagus Quiche. Being that we are beginning to be
> bombarded with asparagus from the garden. Crab meat, asparagus,
> onions, red bell peppers, a few cubes of cream cheese, some Old Bay
> seasoning, and the usual eggs and cream, with some shredded Swiss
> cheese on the bottom of the (all-butter) crust and on top of the
> quiche. A fav around Beitelville.
>
> Pictures he <https://photos.app.goo.gl/1uNaAaebJ7wVV7Fn9>

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Dr. Bruce posts with uni-berlin.de - individual.net



http://cheepeffects.com
http://cheepeffects.com
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http://cheepeffects.com
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jmcquown wrote:

> Filet Minon. A petite/petit (don't argue language semantics) beef
> filet, about 2 inches thick. Quite nice!
>
> I'll be pan searing it in a small cast iron skillet which is just the
> perfect size for cooking a burger or a small steak. That's all I
> ever use this skillet for.
>
> I've seasoned the beef filet with coarsely ground black pepper and
> salt. It's been resting, wrapped, in the fridge. I might make a
> little garlic-herb butter to top the steak with.
>
> Vegetable sides. I've got asparagus. I'm leaning towards that.
> I've got brussels sprouts. I've got yellow squash and spinach. Corn
> on the cob, previously grilled, would just require a quick reheat.
> Decisions, decisions.
>
> Anyone cooking anything interesting today? Breakfast, lunch,
> dinner/supper?
>
> Jill

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Dr. Bruce posts with uni-berlin.de - individual.net



http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com
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jmcquown wrote:
> Filet Minon. A petite/petit (don't argue language semantics) beef
> filet, about 2 inches thick. Quite nice!

OK but fairly bland. I will never buy one again.
Many other cuts of beef have more flavor.

On 5/4/2021 7:47 AM, Gary wrote:
> jmcquown wrote:
>> Filet Minon.Â* A petite/petit (don't argue language semantics) beef
>> filet, about 2 inches thick.Â* Quite nice!
>
> OK but fairly bland. I will never buy one again.
> Many other cuts of beef have more flavor.
>
>
>
>
Tenderness is the main attraction. I'll take a rib eye for flavor at
half the price.

Ed Pawlowski wrote:

> On 5/4/2021 7:47 AM, Gary wrote:
> > jmcquown wrote:
> > > Filet Minon.Â* A petite/petit (don't argue language semantics) beef
> > > filet, about 2 inches thick.Â* Quite nice!
> >
> > OK but fairly bland. I will never buy one again.
> > Many other cuts of beef have more flavor.
> >
> >
> >
> >
> Tenderness is the main attraction. I'll take a rib eye for flavor at
> half the price.

Same here, not that I scoff at Filet Mingnon if offered!

On 2021-05-04 7:52 p.m., cshenk wrote:
> Ed Pawlowski wrote:
>
>> On 5/4/2021 7:47 AM, Gary wrote:
>>> jmcquown wrote:
>>>> Filet Minon.Â* A petite/petit (don't argue language semantics) beef
>>>> filet, about 2 inches thick.Â* Quite nice!
>>>
>>> OK but fairly bland. I will never buy one again.
>>> Many other cuts of beef have more flavor.
>>>
>>>
>>>
>>>
>> Tenderness is the main attraction. I'll take a rib eye for flavor at
>> half the price.
>
> Same here, not that I scoff at Filet Mingnon if offered!
>

I like filet mignon, but it has to be rare or else it gets tough and
loses flavour.

Gary wrote:

> jmcquown wrote:
> > Filet Minon. A petite/petit (don't argue language semantics) beef
> > filet, about 2 inches thick. Quite nice!
>
> OK but fairly bland. I will never buy one again.
> Many other cuts of beef have more flavor.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Dr. Bruce posts with uni-berlin.de - individual.net



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Gary wrote:

> jmcquown wrote:
> > Filet Minon. A petite/petit (don't argue language semantics) beef
> > filet, about 2 inches thick. Quite nice!
>
> OK but fairly bland. I will never buy one again.
> Many other cuts of beef have more flavor.

I like them for a shift now and again but not really my top choice here.

Oh, Gary Petite/Petit is one of those things that vary by language.
French vs American version of English. Possible Jill has perused a lot
of French recipes (nothing wrong with that). It's a feminine noun set
I believe so petit is actually correct in French. It would be petite
in American English to carry same 'sense of meaning' over.

On 2021-05-04 7:51 p.m., cshenk wrote:
> Gary wrote:
>
>> jmcquown wrote:
>>> Filet Minon. A petite/petit (don't argue language semantics) beef
>>> filet, about 2 inches thick. Quite nice!
>>
>> OK but fairly bland. I will never buy one again.
>> Many other cuts of beef have more flavor.
>
> I like them for a shift now and again but not really my top choice here.
>
> Oh, Gary Petite/Petit is one of those things that vary by language.
> French vs American version of English. Possible Jill has perused a lot
> of French recipes (nothing wrong with that). It's a feminine noun set
> I believe so petit is actually correct in French. It would be petite
> in American English to carry same 'sense of meaning' over.
>

Actually, it is an adjective and in French there is often add an e to
the adjective of a feminine noun.

Dave Smith wrote:

> On 2021-05-04 7:51 p.m., cshenk wrote:
> > Gary wrote:
> >
> > > jmcquown wrote:
> > > > Filet Minon. A petite/petit (don't argue language semantics)
> > > > beef filet, about 2 inches thick. Quite nice!
> > >
> > > OK but fairly bland. I will never buy one again.
> > > Many other cuts of beef have more flavor.
> >
> > I like them for a shift now and again but not really my top choice
> > here.
> >
> > Oh, Gary Petite/Petit is one of those things that vary by language.
> > French vs American version of English. Possible Jill has perused a
> > lot of French recipes (nothing wrong with that). It's a feminine
> > noun set I believe so petit is actually correct in French. It
> > would be petite in American English to carry same 'sense of
> > meaning' over.
> >
>
> Actually, it is an adjective and in French there is often add an e to
> the adjective of a feminine noun.

Yes.

And I keep wondering what cshenk's "feminine noun set" is.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On 5/4/2021 7:47 AM, Gary wrote:
> jmcquown wrote:
>> Filet Minon.Â* A petite/petit (don't argue language semantics) beef
>> filet, about 2 inches thick.Â* Quite nice!
>
> OK but fairly bland. I will never buy one again.
> Many other cuts of beef have more flavor.
>
>
It wasn't at all bland. I pretty much described how I seasoned it but
I'll say it again. Sprinkled well with coarse salt and coarsely ground
black pepper, well wrapped in plastic. Let it sit, in the refrigerator.
It's best if you do this overnight. I prepped it in the early morning
and didn't cook the steak until the evening so the results were very
similar.

I seared it quick and hot. This one was nicely marbled, beautifully
seared and cooked to rare. I had been musing about garlic-herb butter
but opted for just a small pat of butter. Trust me, there was nothing
bland about it. And it was extremely tender.

Aren't you the guy who said you use Worcestershire sauce when you cook
all cuts of beef?

Jill

On 5/4/2021 8:26 PM, jmcquown wrote:
> On 5/4/2021 7:47 AM, Gary wrote:
>> jmcquown wrote:
>>> Filet Minon. A petite/petit (don't argue language semantics) beef
>>> filet, about 2 inches thick. Quite nice!
>>
>> OK but fairly bland. I will never buy one again.
>> Many other cuts of beef have more flavor.
>>
>>
> It wasn't at all bland. I pretty much described how I seasoned it but
> I'll say it again. Sprinkled well with coarse salt and coarsely ground
> black pepper, well wrapped in plastic. Let it sit, in the refrigerator.
> It's best if you do this overnight. I prepped it in the early morning
> and didn't cook the steak until the evening so the results were very
> similar.
>
> I seared it quick and hot. This one was nicely marbled, beautifully
> seared and cooked to rare. I had been musing about garlic-herb butter
> but opted for just a small pat of butter. Trust me, there was nothing
> bland about it. And it was extremely tender.
>
> Aren't you the guy who said you use Worcestershire sauce when you cook
> all cuts of beef?

Yes, I always use a bit of that.
Marinate beef or just add spice rubs always add flavor but not beef
flavor and the filet mignon has very little of that.

I just prefer the cheaper cuts of beef that start out with more flavor.
Like ribeye or chuck. They are quite tender enough for me.

For my steaks, including lamb and even tuna:
Bring to room temperature coated in Worcestire sauce.
Then press into each side, garlic powder, kosher salt and cracked
pepper. Sometimes another dried herb or two.

Quickly sear on both sides then turn down the heat to finish to med-rare.

On Wednesday, May 5, 2021 at 10:39:46 AM UTC-4, Gary wrote:
> On 5/4/2021 8:26 PM, jmcquown wrote:
> > On 5/4/2021 7:47 AM, Gary wrote:
> >> jmcquown wrote:
> >>> Filet Minon. A petite/petit (don't argue language semantics) beef
> >>> filet, about 2 inches thick. Quite nice!
> >>
> >> OK but fairly bland. I will never buy one again.
> >> Many other cuts of beef have more flavor.
> >>
> > It wasn't at all bland. I pretty much described how I seasoned it but
> > I'll say it again. Sprinkled well with coarse salt and coarsely ground
> > black pepper, well wrapped in plastic. Let it sit, in the refrigerator.
> > It's best if you do this overnight. I prepped it in the early morning
> > and didn't cook the steak until the evening so the results were very
> > similar.
> >
> > I seared it quick and hot. This one was nicely marbled, beautifully
> > seared and cooked to rare. I had been musing about garlic-herb butter
> > but opted for just a small pat of butter. Trust me, there was nothing
> > bland about it. And it was extremely tender.
> >
> > Aren't you the guy who said you use Worcestershire sauce when you cook
> > all cuts of beef?
> Yes, I always use a bit of that.
> Marinate beef or just add spice rubs always add flavor but not beef
> flavor and the filet mignon has very little of that.
>
> I just prefer the cheaper cuts of beef that start out with more flavor.
> Like ribeye or chuck. They are quite tender enough for me.
>
> For my steaks, including lamb and even tuna:
> Bring to room temperature coated in Worcestire sauce.
> Then press into each side, garlic powder, kosher salt and cracked
> pepper. Sometimes another dried herb or two.
>
> Quickly sear on both sides then turn down the heat to finish to med-rare.

Yeah. Pan. Frying. We know, Gary. Thank you for that.

Gary wrote:

> On 5/4/2021 8:26 PM, jmcquown wrote:
> > On 5/4/2021 7:47 AM, Gary wrote:
> > > jmcquown wrote:
> > > > Filet Minon. A petite/petit (don't argue language semantics)
> > > > beef filet, about 2 inches thick. Quite nice!
> > >
> > > OK but fairly bland. I will never buy one again.
> > > Many other cuts of beef have more flavor.
> > >
> > >
> > It wasn't at all bland. I pretty much described how I seasoned it
> > but I'll say it again. Sprinkled well with coarse salt and
> > coarsely ground black pepper, well wrapped in plastic. Let it sit,
> > in the refrigerator. It's best if you do this overnight. I
> > prepped it in the early morning and didn't cook the steak until the
> > evening so the results were very similar.
> >
> > I seared it quick and hot. This one was nicely marbled, beautifully
> > seared and cooked to rare. I had been musing about garlic-herb
> > butter but opted for just a small pat of butter. Trust me, there
> > was nothing bland about it. And it was extremely tender.
> >
> > Aren't you the guy who said you use Worcestershire sauce when you
> > cook all cuts of beef?
>
> Yes, I always use a bit of that.
> Marinate beef or just add spice rubs always add flavor but not beef
> flavor and the filet mignon has very little of that.
>
> I just prefer the cheaper cuts of beef that start out with more
> flavor. Like ribeye or chuck. They are quite tender enough for me.
>
> For my steaks, including lamb and even tuna:
> Bring to room temperature coated in Worcestire sauce.
> Then press into each side, garlic powder, kosher salt and cracked
> pepper. Sometimes another dried herb or two.
>
> Quickly sear on both sides then turn down the heat to finish to
> med-rare.

I'm going to have to try cooking a tuna steak one of these days. Don
and I always turn them into lovely Sashimi instead.

On 07/05/2021 00:00, cshenk wrote:
> Gary wrote:
>
>> On 5/4/2021 8:26 PM, jmcquown wrote:
>>> On 5/4/2021 7:47 AM, Gary wrote:
>>>> jmcquown wrote:
>>>>> Filet Minon. A petite/petit (don't argue language semantics)
>>>>> beef filet, about 2 inches thick. Quite nice!
>>>>
>>>> OK but fairly bland. I will never buy one again.
>>>> Many other cuts of beef have more flavor.
>>>>
>>>>
>>> It wasn't at all bland. I pretty much described how I seasoned it
>>> but I'll say it again. Sprinkled well with coarse salt and
>>> coarsely ground black pepper, well wrapped in plastic. Let it sit,
>>> in the refrigerator. It's best if you do this overnight. I
>>> prepped it in the early morning and didn't cook the steak until the
>>> evening so the results were very similar.
>>>
>>> I seared it quick and hot. This one was nicely marbled, beautifully
>>> seared and cooked to rare. I had been musing about garlic-herb
>>> butter but opted for just a small pat of butter. Trust me, there
>>> was nothing bland about it. And it was extremely tender.
>>>
>>> Aren't you the guy who said you use Worcestershire sauce when you
>>> cook all cuts of beef?
>>
>> Yes, I always use a bit of that.
>> Marinate beef or just add spice rubs always add flavor but not beef
>> flavor and the filet mignon has very little of that.
>>
>> I just prefer the cheaper cuts of beef that start out with more
>> flavor. Like ribeye or chuck. They are quite tender enough for me.
>>
>> For my steaks, including lamb and even tuna:
>> Bring to room temperature coated in Worcestire sauce.
>> Then press into each side, garlic powder, kosher salt and cracked
>> pepper. Sometimes another dried herb or two.
>>
>> Quickly sear on both sides then turn down the heat to finish to
>> med-rare.
>
> I'm going to have to try cooking a tuna steak one of these days. Don
> and I always turn them into lovely Sashimi instead.

==

Same here)

On 5/5/2021 10:39 AM, Gary wrote:
> On 5/4/2021 8:26 PM, jmcquown wrote:
>> On 5/4/2021 7:47 AM, Gary wrote:
>>> jmcquown wrote:
>>>> Filet Minon.Â* A petite/petit (don't argue language semantics) beef
>>>> filet, about 2 inches thick.Â* Quite nice!
>>>
>>> OK but fairly bland. I will never buy one again.
>>> Many other cuts of beef have more flavor.
>>>
>>>
>> It wasn't at all bland.Â* I pretty much described how I seasoned it but
>> I'll say it again.Â* Sprinkled well with coarse salt and coarsely ground
>> black pepper, well wrapped in plastic.Â* Let it sit, in the refrigerator.
>> Â*It's best if you do this overnight.Â* I prepped it in the early morning
>> and didn't cook the steak until the evening so the results were very
>> similar.
>>
>> I seared it quick and hot.Â* This one was nicely marbled, beautifully
>> seared and cooked to rare.Â* I had been musing about garlic-herb butter
>> but opted for just a small pat of butter.Â* Trust me, there was nothing
>> bland about it.Â* And it was extremely tender.
>>
>> Aren't you the guy who said you use Worcestershire sauce when you cook
>> all cuts of beef?
>
> Yes, I always use a bit of that.
> Marinate beef or just add spice rubs always add flavor but not beef
> flavor and the filet mignon has very little of that.
>
> I just prefer the cheaper cuts of beef that start out with more flavor.
> Like ribeye or chuck. They are quite tender enough for me.
>
> For my steaks, including lamb and even tuna:
> Bring to room temperature coated in Worcestire sauce.
>
(snippage)

That's where you lose me: "coated in sauce". If the steaks you buy
already have so much more flavor than a beef filet, why do you need to
the Worcestershire sauce? I don't get it. Seems like you're not
enhancing, you're covering up the natural taste of the steak.
Especially if you're talking about a ribeye. I love ribeye, too. I
recently bought a nice bone-in ribeye which I plan to grill.

Am I guessing correctly if I say you also like things like A-1 Steak
Sauce and the old Heinz 57?

Jill

On 5/6/2021 7:18 PM, jmcquown wrote:

>> I just prefer the cheaper cuts of beef that start out with more
>> flavor. Like ribeye or chuck. They are quite tender enough for me.
>>
>> For my steaks, including lamb and even tuna:
>> Bring to room temperature coated in Worcestire sauce.
>>
> (snippage)
>
> That's where you lose me: "coated in sauce".Â* If the steaks you buy
> already have so much more flavor than a beef filet, why do you need to
> the Worcestershire sauce?Â* I don't get it.Â* Seems like you're not
> enhancing, you're covering up the natural taste of the steak. Especially
> if you're talking about a ribeye.Â* I love ribeye, too.Â* I recently
> bought a nice bone-in ribeye which I plan to grill.
>
> Am I guessing correctly if I say you also like things like A-1 Steak
> Sauce and the old Heinz 57?
>
> Jill

For me: Salt, pepper, garlic. When off the grill at 110 deg. a pat of
butter while resting.