Quote:
Originally posted by Mmmm, Burger (C.J.)
Among steaks, filet mignon is extremely overrated. A ribeye or new york strip has much more flavor and steaky-goodness.
Filets are good if you want your steak in sauce, which certainly has its place, but then you're relying on the sauce to make it good. The same could be said for chicken.
Like crabs, lobster are best eaten in a casual atmosphere, caught that morning and boiled or steamed that night. Besides, how many other dinner foods are justifiabily eaten dipped in butter? Artichokes? Asparagus? Something else for the rabbits and paigow?
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New York Strip? Thats too much work. Ribeye? Too much fat. Filet is like all the best meat of both, with none of the work. And what's this silliness about sauce? I'd scatter the teeth of any ccook who covered my filet in any steak sauce. A glaze is fine, a dlittle reduction on the side ok. But no sauce.
I love asparagus. I'm not a fan of the smell of my urine afterward, but it is a fabulous vegetable in lemon, white wine and pepper.
