| Who butchers their own meat?
Posted: 12/18/2005 10:39:14 PM | I know, this is one area that we will be butting heads forever on. I am as determined as you are, though! I know the geezers in the east enjoy a good fillet, but if you were to say that in the south you would be fileted post haste.
Here are some links that use the term filet, as in filet knife, or how to filet a fish. When you google 'filet knife' you will get 50% filet and 50% fillet. Just proves how interchangable the term is.
http://www.coldsteel.com/fixed-blades-filet-knives.html
http://saltfishing.about.com/cs/tackle2/ht/sharpening.htm
http://www.cooking.com/products/shprodde.asp?SKU=103998
http://www.tabletools.com/tabletools/showprod.cfm/140/boning--filet-knives.html
http://marketplace.chef2chef.net/kitchen-store/Filet_Knives/
http://www.chefsresource.com/viking-flexible-filet-knife.html
http://www.landbigfish.com/tacklestore/showcase.cfm?PID=2821
I would rather argue the finer points of chili. | |
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| Who butchers their own meat?
Posted: 12/18/2005 10:39:19 PM | Ok, so I went to dictionary.com and here is what it had to say.
entries found for filet.
fi·let1
n.
A net or lace with a simple pattern of squares.
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[French, from Old French, diminutive of fil, thread, from Latin flum. see fi-let1
fi·let2
n.
Variant of fillet.
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fil·let
n.
A narrow strip of ribbon or similar material, often worn as a headband.
also fi·let (f-l, fl)
A strip or compact piece of boneless meat or fish, especially the beef tenderloin.
A boneless strip of meat rolled and tied, as for roasting.
Architecture.
A thin flat molding used as separation between or ornamentation for larger moldings.
A ridge between the indentations of a fluted column.
A narrow decorative line impressed onto the cover of a book.
Heraldry. A narrow horizontal band placed in the lower fourth area of the chief.
Anatomy. A loop-shaped band of fibers, such as the lemniscus.
tr.v. fil·let·ed, fil·let·ing, fil·lets
To bind or decorate with or as if with a fillet.
also fi·let (f-l, fl) To slice, bone, or make into fillets.
Conclusion... Filet is a varient of Fillet, meaning that both are correct, but Fillet is the original, and more correct term. | |
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| Who butchers their own meat?
Posted: 12/19/2005 4:18:49 AM |
Conclusion... Filet is a varient of Fillet, meaning that both are correct, but Fillet is the original, and more correct term.
Thanks supraman.
Both ARE acceptable, but so are culture and tradition. I see my cultural heritage being changed for no reason other than a whim and since fishing has always been a passion of mine I don't see a reason for change. The change from fillet to filet in common usage has only been happening over the past ten years or so, and is mostly used by those who do not even go fishing. Along with this change is the "politically correct" change from "fisherman" to "fisher" in order not to offend women, supposedly. A fisher is a weasel-like animal. If one desires to be pc, how about "angler".
Sorry to be so freaking anal on this subject, but I watch my cultural heritage being eroded on a daily basis while we protect and celebrate cultures from other countries. Fish on!! | |
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| Who butchers their own meat?
Posted: 12/19/2005 4:36:24 AM | I know what you mean. The deterioration of the English language has become increasingly apparent in the last 10 years. I have noticed posts all of POF alone were people are priding themselves on being college educated, but they misuse and misspell words all of the time. A major part of this is due to people becoming lazy and relying on a spell checkers, and when they come write a post or even on paper, they don't know how to spell, or don't know the difference between There, Their, and They're. And the worst is when people don’t know the meaning of some words that they use.
And they are actually going to consider making online chatting shortcuts like: LOL, OMG, TTYL, and others, a recognized language. Claiming that it is our society’s natural progression to create a more efficient language. Is that nuts or what? | |
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| Who butchers their own meat?
Posted: 12/19/2005 5:27:56 AM | | So because one person sees no reason for a change there will be none? Do you hear yourself? LMAO Get a life. It's a word and yes, both are correct! | |
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| Who butchers their own meat?
Posted: 12/20/2005 2:08:41 PM | Does it count when you buy a whole slab of filet mignon and you cut it up yourself?
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| Who butchers their own meat?
Posted: 12/20/2005 2:13:01 PM | | First of all, it is not a slab of filet (not again), it's the tenderloin and mignon is what you do with this particular cut. So, no. | |
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| Who butchers their own meat?
Posted: 12/20/2005 2:15:40 PM | Oh, was that defined up a few posts ago...with the dictionary definition?
I didn't feel like a vocabulary lesson, so I skipped over that post. Or, was it the fish discussion?
My bad. | |
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| Who butchers their own meat?
Posted: 12/20/2005 6:50:19 PM | Just checking in. I see the "fillet" debate is still going on.
To heck with this. I'm going to a fish fry on Friday. That's the only way I can eat my fish. Let someone else do the filleting or fileting, whatever strikes you as the proper term to use. | |
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| Who butchers their own meat?
Posted: 12/21/2005 6:14:38 AM | pickey, buying big cuts of meat and cutting them up into smaller ones is a good start. Some folks buy a whole chicken and cut it up.
I think we have really lost a connection to our food. A lot of folks dont even know how a cow is milked, but they drink it every day. Well, I tend to LIKE having a relationship with my food. I feel more grateful for the pleasure and nourishment it gives me......Amen | |
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| Who butchers their own meat?
Posted: 12/21/2005 10:05:49 AM | Right after field dressing, you want to cut out your INNER back straps, otherwise they will dry out while hanging. May want to save heart and liver, if you're into eating such. Lately, I've read all organs should be disposed of, just in case Chronic Wasting Disease is presant. After hanging(I personally don't)skin deer. Cut out outter back straps first. May be fiLLeted right away(I do because it's usually only me eating it)or later, or left whole, depending on planned cooking method. Don't NEED a saw to quarter. Simply follow between bone. Man, this will take forever. Dude, buy a book!
I was lucky this year. Got to butcher a button and a six.
Just had to add-Don't even bother with the ribs. I've heard of and tried the soaking in salt and vinigar and stuff about boiling some fat off. Screw all that..the coyotes gotta eat too! | |
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| Who butchers their own meat?
Posted: 12/21/2005 10:10:14 AM | Nope. I would never be able to handle any guts or organs.
I'll stick to slicing up some steaks. | |
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| Who butchers their own meat?
Posted: 12/21/2005 10:14:30 AM | yup ...must be a good ole boy thing bus ........ i got two hangin in the tree right now been there since monday , i'll probably schuck one out tonight , bought one of those meat grinders at tsc and thye work surprisinly well ..... been doin my own since i was kid with dad 
(dad was a butcher) | |
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| Who butchers their own meat?
Posted: 12/21/2005 1:41:57 PM | | How about throwing us some tips, Okie! I'm pretty good with the quarter panels but the fenders tend to be a little tricky. | |
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| Who butchers their own meat?
Posted: 12/21/2005 2:56:25 PM | | Speaking of grinding, if you own a Kitchenaid stand up mixer there are some lovely attachments to grind and also make your own sausages. Fantastic machine. | |
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| Who butchers their own meat?
Posted: 12/21/2005 3:35:14 PM | | Yeah, I'm with you Dallas. My kitchenaid ran me about $600.00 but I also got every attachment under the sun, including the meat grinder\sausage stuffing attachment, and it also came with an ice cream maker attachement and freezer bowl that works awesome. | |
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| Who butchers their own meat?
Posted: 12/21/2005 4:15:11 PM | | I am buying the pasta roller this week. I keep saying that, but my hand cranked version broke. Those are awesome. | |
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| Who butchers their own meat?
Posted: 12/21/2005 5:29:49 PM | I wanna try the sausage thing. My buddy hunts a lot of waterfowl, and he insists that is the only palatable way to use sea ducks.
And you are right about the tenderloins. I left them in while the deer was hanging and lost em to dryness.
What a dumb thing, those are PRIZE cuts, especially on a button buck
The last time I did that a cat ate half of them That was when I started hanging deer by the hocks instead of the head. | |
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longte
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Joined: 10/18/2004
Msg: 49 | |
| Who butchers their own meat?
Posted: 12/22/2005 4:17:33 AM | Catch a few fish down here up to a few hundred pound and lots of smaller ones
They can be a pain in the butt to cut up, but usually only kill one or two a year, then release the rest to catch them again
Not often we hang deer here simply because of the weather
Even during the roar we can get 95 degree days
Need a good coolroom and most people don't like having Bambi hanging around
So usually field dress them pretty hard, keep the best cuts and give the rest away
I don't worry about trophy heads etc, so my field dressing removes head organs lower leg etc
I assume a button buck is what we call a spiker, Young male.
If so yes, great eating
Haven't done the sausage thing, but often mince up Abalone
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| Who butchers their own meat?
Posted: 12/22/2005 1:14:51 PM | ey longte, don't know anything about your area, am wondering what kind of fish you catch.
Button buck is a yearling. If they're eating well, they could easily be a spike. In NE America antlers tend to grow pretty slow.
Is a "roar" your version of winter? Never heard of it.
OP-Don't let your meatloaf. | |
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