Random Thought Thread

[Standard78]

Seems that you're good with building things On the contrary, I'm the pissing away type

Oh I like pissing away money too!

 

[TRfromMT]

Mother 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).

 

[jackal_727]

I'm with you. Some amazing photos right there. Some almost look like ornate blown glass.

 

[coiledwire]

One proven process that ends in food coma.
(sadly my PK was dirty and didn't contribute to this gluttony)

1) Get your trusty cast iron ready.

2) Grab 24oz of filet and get them ready.

2) Remove those silly potatoes taking up space in the oven. Squeeze them til the insides pop. Salt/pepper.

3) Scorching hot pan, oil, and butter. Add filets.

4) Flip!

5) After a few more minutes in the oven, perfection!

6) Confirm perfection.... Yep.

7) Plate the 12oz of filet with potato, roasted broccoli, and kid's favorite kraft Mac N Cheese.

Food coma achieved! Evident by forgetting to take a pic of Stone Ale before empties were thrown out.

 

[JustinFournier]

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.

 

[UffDa]

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.

 

[coiledwire]

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.

 

[UffDa]

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.

Thanks. I appreciate it.

 

[trevitrace]

What's up with all that green shit on the plate?

 

[betzner]

I grew up in KC eating filets at least three dinners a week, with the baked potato and brocolli - so very familiar and mouth-watering to look, remember, almost taste it right now.

Then I remember the quintuple bypass at age 40...............lol.

 

[Cap’n Smudge]

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.

I love filets but have to agree with the tenderloin sentiment. I can get a tenderloin at under $10/lb. 4-5lbs of tenderloin for roughly the same money as two petite filets.

 

[UffDa]

Isn't the filet just a tenderloin cut into steaks?

 

[betzner]

^Exactly. not sure when it was anything else. I was asking myself the same question.

 

[JustinFournier]

Isn't the filet just a tenderloin cut into steaks?

From my understanding the Filet Mignon is a specific part of the tenderloin. All filet is tenderloin, not all tenderloin is filet.

 

[Burke]

From my understanding the Filet Mignon is a specific part of the tenderloin. All filet is tenderloin, not all tenderloin is filet.

Correct.

 

[Jo the Machinist]

Mother 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).

Wow

 

[UffDa]

Funny. If you look up filet vs tenderloin you may get 10 or more different answers. This one sounds about right......or wrong.

"Opinions are like a..h.les. Almost everybody has one and most of them stink."


"I'm afraid you are all wrong. A beef tenderloin is the strip taken from the small side of the whole loin. What's left on the other side is the "strip", sometimes called a "New York" steak. The tenderloin is usually about 4-5 pounds, and normally contains quite a bit of fat. Some packers will remove most of the fat, and raise the price of the whole tenderloin. The tenderloin is traditionally divided into sections, starting with the large (or butt) end. In French, this is called the "biftec", usually about 6 inches. Next comes the "chateaubriand", the next six inches (normally a knob of gristle is left on the butt portion. It should not be part of the chateaubriand). Since the whole cut is sometimes called the "filet", which is more a "cut" rather a piece of meat, the next four of five steaks are "filet mignon" or small filets. The end or tail can have many names, but tapers so that it does not make a satisfactory cross-cut steak."

No matter how you slice it, it's all good.

 

[Cap’n Smudge]

From my understanding the Filet Mignon is a specific part of the tenderloin. All filet is tenderloin, not all tenderloin is filet.

This is my understanding as well.
Regardless, they charge a lot differently for one than they do for the other.

 

[benchrest308]

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.

 

[JustinFournier]

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.

Good luck!