Standard78
Gold Member
- Joined
- Jun 25, 2015
- Messages
- 4,642
Oh I like pissing away money too!Seems that you're good with building thingsOn the contrary, I'm the pissing away type
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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Oh I like pissing away money too!Seems that you're good with building thingsOn the contrary, I'm the pissing away type
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I think my coronary arteries just clogged another 10% just looking at those filets. Personally, I prefer rib eyes, but I wouldn't turn down a filet like that.![]()
I wish you could have seen the ribeye sitting next to these filets at the store; 2" thick and so, so much marbling. I prefer the ribeye cut myself, but Mrs Coiledwire is filet all-day.
I won't detail how much butter we used overall since Saturday, just to protect what arterial opening you have left.![]()
I go tenderloin, nearly the same thing, roasted red pepper sauce.
Skip the KF though. Wife wouldn’t ever let it in the house and I don’t eat pasta.
Isn't the filet just a tenderloin cut into steaks?
Correct.From my understanding the Filet Mignon is a specific part of the tenderloin. All filet is tenderloin, not all tenderloin is filet.
WowMother nature blows my mind...
I took these while waiting on the family to head out to Christmas dinner. Small ice storm here with a light coat of freezing rain (white Christmas in Portland).
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This is my understanding as well.From my understanding the Filet Mignon is a specific part of the tenderloin. All filet is tenderloin, not all tenderloin is filet.
I am posting in random to see if I have the ability to post at all. I am looking forward to the sale of the edc2 tomorrow.