Quote:
Originally Posted by slodave
I've had a fear of this test fir 24 years. Not to mention my normal test anxieties. Yeah, the thought of not passing was high.
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Congrats Dave, Good Job gettin' r done!
Personally, i don't have test anxiety.. i usually show up unprepared, having been bored by the course.. and either i wing it and get like 1 point above passing score..for stuff i just happen to know..
or i completely crash and burn with like 2 points over 0.
Even on things where i know things through and through, i will not make decent scores , because i will at some point have gotten bored with the test itself and just started rushing things to just get out asap.
Quote:
Originally Posted by Outback Porsche
Evening All.
Stijn, we call that cut Eye Fillet. It's a beautiful piece of meat from the tenderloin.
What we call scotch fillet is also called Rib-eye Fillet in other parts of the world.
Congrats Dave.
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See, that's a linguistic problem really, fillet comes from french "filet"
In French (and thus the official language of cooking for long time), the word filet means what you guys call the eye.. Filet is technically the piece of which you cannot cut any other fat, bone, or sinue out of .. it's the pure piece..
Just like a fish filet has no head, bones, fins, scales tail or guts attached.. it's the clean cut , nice piece of the fish.
chicken filet, same story.. the nicest piece of the chicken, the breast, nothing else left on it.. No wings, head, ribs, fat, just the breast.
To have a different meaning for the word fillet, to me just sounds wrong, because i speak French and i've worked restaurants ...
The Dutch do it as well
Filet pur, or filet de boef would be the beef filet
Then to have mince made of that, would be Filet Americain (frenchies called it americain , because of burgers, or something like that).
As you can see... hardly any fat in there..
Then the Belgians take Filet american, and make a raw dish with it, by adding worshester and herbs and egs.. That's called Americain, prepare. So Americain that has been preapared..
VERY tasty btw..
When you go to Holland.. The Dutchies call that Filet Americain
But it's not.. it can't be filet, because it's not pure, it's no longer in once piece..It's not a filet at all..
This::
cannot be the same as this
Making things worse is that Americain prepare, is basically raw minced beef.. and as such has to be VERY fresh...it has to be 100% beef.. no porq.. and the dutchies make some kind of industrial variation of it that keeps for 2 weeks in the fridge.. so much for pure , fresh, raw beef.. And they have the nerve to call that filet...