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Good morning Rick. Good night y'all!

Only because I am still on my first cup of coffee am I going to let the in-n-out, combined with animal style comments fall to the cutting room floor...................

Morning Dave, Tweeze

Thanks for making me laugh out loud as I lay down to sleep, Rick. My goodness, you are a joy!

It's all about the In-N-Out Urge, Rick.

Oh I always have that urge, and I am going to kinda hold that thought before I say something someone is going to make me regret. :)

I think today I am going to confuse everybody at work, I am going to try being upbeat and chipper. This should be fun

Good one! Video.

Night.

welp, here comes the early morning violent storms. Gotta love springtime in Va.

Hi guys,
Enjoying a day off here.
Car's at the shop to get it lowered and aligned with the Ruf wheels.

So G-man when do you trade in the 911 for a car your girl friend loves ? ;)

Take some pics of the 911 all lowered and with the new wheels.

He's just prepping it for the sale

morning all. Now be nice maybe she likes the car...kinda like the other women.

Quote:

Originally Posted by svandamme (Post 6721910)

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 :D

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..

OK, I have some honest questions here.

I noticed that you use the spelling Americain for the food preparation style. Even the packaged meat used it and I know you a not just making a typo. What is the significance of the different spelling?

I know most of the citizens in this country think of ourselves as Americans but there are a more than few people living in Canada, Mexico and a bunch of other countries that live in North America or South America. I guess part of that is it sounds silly to say I am a USA-ian.

And all this time I thought I was Merican.

figured i'de shoot some air rifle for practice... but it's no use.
The Mk35 Diana rifle has a great trigger, but the spring is worn.. need to replace it.
It will only fire reasonably up to maybe 10-12 meter

The other one i have has a great spring.. but it's a tiny stock, and the trigger is like something built for a tractor.. i almost have to yank it to get it to fire.. which doesn't help precision.
This ones, well it's a hit and miss , the rifle is prolly accurate for 15-20.. if only it would have a decent trigger..

I wonder if the neighbours would mind a bit of .308 , round the back ?

Quote:

Originally Posted by GH85Carrera (Post 6722170)

It's a French name for a dish... and they got it from Americans, which would be "les Americains" in French

So Filet americain means "minced fillet like the Americans did"
Americain preparé is short for Filet americain, preparé
which translates to , "minced fillet like the Americans did but prepared."

It's like you guys say French fries.. There's nothing French about them fries.
They weren't made from French potatoes, weren't really done in a particulary French way.. And the concept of "fries" is probably not French either..
That being said , i'm pretty sure that nobody would even consider calling them , Français fries or Fries français...

So technically , the starting A in americain should be small case..it's not an indication of nationality, but a dish name.