Stijn!!

[slodave]

Haha. Good guess, but no. As much as I miss that town, it's not a place I want to retreat to. Besides, TA's is gone.

[Flieger]

Good night all.

[svandamme]

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.

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.

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.

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...

[slodave]

Night, Max.

Stijn, thanks.

Thanks for making me hungry as well, but I'm not sure what that stuff is in the plastic package?? It kinda negates the hunger.

[tweezers74]

Awake. At in-n-out. Thanks stijn for all the meat talk...

[slodave]

I'm kinda wishing In-N-Out delivered.

[svandamme]

Originally Posted by slodave

Night, Max.

Stijn, thanks.

Thanks for making me hungry as well, but I'm not sure what that stuff is in the plastic package?? It kinda negates the hunger.

That's Dutch industrial crap cuisine.


If you ever visit, you should try Americain prepare but gotta get really good one.
from a really good, traditional butcher..

i know most Americans cringe at the tought of raw meat, but it's really, really good..

Either on a pistolet or served with Fries, Americain prepare is really one of the all time Belgian dishes, (specifcally from Brussels)... The French won't really know it that well.. the Dutch well, they made it bad and name it wrong..

[slodave]

I've had steak tartare in a nice, very French restaurant outside the tourist district in Paris.

[tweezers74]

Mmmmmm.... In-N-Out...

[slodave]

Yeah, whatever. Taco Bell effed up my drive-thru order early. In-N-Out wouldn't, rub it in.

[svandamme]

Well steak tartare, (if done right, oldschool traditional)is finely chopped filet, served with an egg and some onions and stuff with it. And you can then prepare it on your plate.

Americain prepare, is a close cousin of that. But where the Steak tartare has already been prepared for you and it's chopped.
Americain Prepare would be made would really be made with Filet Americain (minced filet, not chopped), and it wold be prepared by the cook or butcher..
And because of the mincing, and processing, it becomes a more fine spreading paste kind of thing.. That's one way we eat it here, we spread it on our baguette

But many restaurants will serve Steak Tartare with a mince, and then the difference becomes less pronounced, especially with a more old school Americain Prepare, where the meat has processed into a paste like consistency..

[slodave]

I don't look for American food in Europe. Okay, I do visit McDonald's. I get a kick out of ordering a Big Mac, fries and a beer.

[svandamme]

Well, Americain prepare, ain't American, just like French Fries ain't French..
They are both Belgian and they both work very well together on a plate.

[tweezers74]

Yeah, whatever. Taco Bell effed up my drive-thru order early. In-N-Out wouldn't, rub it in.

Not rubbing it in. I have been stuck in the hospital all day and the cafeteria is only open at certain hours. When I had a free moment, my lunch consisted of a Lean Pocket and some peanuts. So the In-N-Out was the only thing open when I left... Well, no Taco Bell near me. Although I would have gone for that too. All I can say is both are better than a Lean Pocket and peanuts. Blech!

[slodave]

Still wishing for a 4x4, hold the tomatoes, here.

[tweezers74]

I have actually heard of that dish from my dad and stepmom. They live in Brussels. They do tell me it's good. I will try it at least once.

[slodave]

I guess I'll have to settle for more beer.

[Rick V]

Morning Y'all

[tweezers74]

I was bad. I had animal style.

[slodave]

Morning, Rick.