World Burger Tour - 2012

[Rockken]

Well that burger does look tasty, but I had a dry aged Manhattan cut filet mignon oscar style at the stock yard in Nashville last night. Best of all, I didn't pay for it.

 

[xj-grin]

so you had a really fancy-schmancy un-ground burger... yum.

 

[Fred]

You cannot dry age filet. It has to be a fatty meat. They're full of shit. And what the hell is Manhattan style. Filet Mignon is filet mignon. There are only two, maybe three filet mignon's in a tenderloin.

 

[xj-grin]

here ya go Mr. Cranky Pants:

http://www.nibblemethis.com/2011/03/kingsford-university-manhattan-fillet.html

My guess is that it was dry-aged as part of a larger and more fatty piece of meat, and then cut as above. Although I will acknowledge that calling 1/2 a NY a "Manhattan Filet" is perhaps nothing more than a bit of marketing...

 

[Fred]

So it wasn't a filet mignon. That is a very specific term for a very specific cut of meat. Do note, Chris, I cut filets on an every day basis for three years, as well as cut dry aged NY Strips. There was not a steak knife in the house. If you couldn't cut it with a normal knife, you sent it back. Besides Oscar is for eggs or veal, not beef. Bernaise should be served with grilled beef.

 

[Frank Z]

If it ain't ground up and on a bun it ain't a burger.

Clear?
Crystal?

 

[Fred]

Truf. I once ground up scrap from cutting the NY's. Best Burger Ever. The chef wanted to kill me, since that burger cost about $8. Not supposed to have scrap when you cut NY's.

Where are we going next.

 

[xj-grin]

who's Crystal?

And Fred, I hear ya, although I have had a fairly feirce steak oscar before, whether you like the terminology or not

 

[Frank Z]

thinking about McDonalds.....

 

[xj-grin]

uke:

 

[Frank Z]

Got a few places in mind....I'll post up another thread when I've selected one.