Robin Garr wrote:I thought "flavorless" was pretty strong when James Beard said it, Karen.![]()
I do think, though, that a lot of steak aficionados will call for a rib eye, and especially the cap portion, as being the most flavorful cut of steak. Whether that bolder, stronger flavor is "better" than filet mignon is in the taste buds of the beholder, I guess, but certainly filet justifies its price.
FLDG Dishwasher
31821
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Karen/NoCA wrote:I'd hardly call the fillet flavorless. I buy my fillets from a local grocery store which orders them from back east. I pay top dollar for them but they are a true fillet mignon. It is one cut I want to be the best I can buy. The ones I get around here do not compare.
Golfball Gourmet
2525
Thu Oct 12, 2006 9:12 am
Extreme Southwest & Extreme Northeast
He put the 'bar' in 'barrister'
5935
Tue Mar 21, 2006 8:31 pm
Vancouver BC
Okay, so you say fillets aren't flavorless, then you admit that you have to buy some flown in from back east because the local meat is, apparently, kind of flavorless. Que pasa?
FLDG Dishwasher
31821
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Karen/NoCA wrote:Okay, so you say fillets aren't flavorless, then you admit that you have to buy some flown in from back east because the local meat is, apparently, kind of flavorless. Que pasa?
I did not say the local cuts were flavorless, I said they did not compare to the ones I order.
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