Grillade

Quoted message said:

carlowville@earthlink asks:

I want to make some "Grits and grillades" I think that what
I used to buy in Paris as a "grillade" is just a thin, lean
steak cut. Anybody out there know what the American
equivalent is? It might be "eye of round."

grillade [gruh-LAHD, gree-YAHD]
1. French for "grilled (or broiled) food," usually meat. 2.
A CREOLE dish of pieces of pounded round steak seared in
hot fat, then braised in a rich sauce with vegetables and
tomatoes. Grillade is customarily served with GRITS.

© Copyright Barron's Educational Services, Inc. 1995 based
on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler
Herbst. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without tribulation."

I KNOW what a grillade is, having cooked them for several
years in France. I have also eaten them in New Orleans. I
wasn't asking for a definition, just what cut would be the
American equivalent of the cut of meat I used to get from my
butcher on the corner back in Paris.

k in article [email hidden],
PENMART01 at [email hidden] wrote on 3/28/04 18:01:

Quoted message said:

Quoted message said:

carlowville@earthlink asks:

I want to make some "Grits and grillades" I think that
what I used to buy in Paris as a "grillade" is just a
thin, lean steak cut. Anybody out there know what the
American equivalent is? It might be "eye of round."

grillade [gruh-LAHD, gree-YAHD]
1. French for "grilled (or broiled) food," usually meat.
2. A CREOLE dish of pieces of pounded round steak
seared in hot fat, then braised in a rich sauce with
vegetables and tomatoes. Grillade is customarily served
with GRITS.

© Copyright Barron's Educational Services, Inc. 1995 based
on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon
Tyler Herbst. ---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it
without tribulation."

(PENMART01) said:

Quoted message said:

carlowville@earthlink asks:

I want to make some "Grits and grillades" I think that
what I used to buy in Paris as a "grillade" is just a
thin, lean steak cut. Anybody out there know what the
American equivalent is? It might be "eye of round."

grillade [gruh-LAHD, gree-YAHD]
1. French for "grilled (or broiled) food," usually meat. 2.
A CREOLE dish of pieces of pounded round steak seared in
hot fat, then braised in a rich sauce with vegetables
and tomatoes. Grillade is customarily served with GRITS.

Nice dictionary. It says it's "grilled (or broiled)" then
goes on to describe techniques of pan-frying and braising.

I would guess (like you) eye of round or any thin cut of
round cut accross the grain.

-sw

Top posting, dear off your meds sheldon, is for people who
can remember the thread and do not need to be reminded of
what has been posted every single time because they burned
what few brains they did have on drugs.

Your post indicates your extreme jealousy over other's
capabilities. How's the rubber room?

jim

PENMART01 said:

Quoted message said:

carlowville spat jizm:

I KNOW what a grillade is, having cooked them for several
years in France. I have also eaten them in New Orleans. I
wasn't asking for a definition, just what cut would be the
American equivalent of the cut of meat I used to get from
my butcher on the corner back in Paris.

Yellow bellied cowards and *illiterate* [censored] coq
sucquers too... top posting

Quoted message said:

PENMART01wrote:

Quoted message said:

Quoted message said:

>carlowville@earthlink asks:
>
>I want to make some "Grits and grillades" I think that
>what I used to buy in Paris as a "grillade" is just a
>thin, lean steak cut. Anybody out

there

Quoted message said:

>know what the American equivalent is? It might be "eye
>of round."

grillade [gruh-LAHD, gree-YAHD]
1. French for "grilled (or broiled) food," usually meat.
2. A CREOLE dish

of

Quoted message said:

pieces of pounded _round steak_ seared in hot fat, then
braised in a rich

sauce

Quoted message said:

with vegetables and tomatoes. Grillade is customarily
served with GRITS.

© Copyright Barron's Educational Services, Inc. 1995

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without
tribulation."

Stomp on a hamburger with your muddy boots on, it'll be
close enough.

"nck" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I KNOW what a grillade is, having cooked them for several
years in France. I have also eaten them in New Orleans. I
wasn't asking for a definition, just what cut would be the
American equivalent of the cut of meat I used

to

Quoted message said:

get from my butcher on the corner back in Paris.

Steve sniped:

Quoted message said:

Quoted message said:

grillade [gruh-LAHD, gree-YAHD]
1. French for "grilled (or broiled) food," usually meat.
2. A CREOLE dish of pieces of pounded round steak
seared in hot fat, then braised in a rich sauce with
vegetables and tomatoes. Grillade is customarily
served with GRITS.

Nice dictionary. It says it's "grilled (or broiled)" then
goes on to describe techniques of pan-frying and braising.

There's really no contradiction: The first definition is
French; the second definition is Creole. Everybody knows
that you can't expect a Creole expression to mean the same
thing as the same word in French.

Ya know, I was thinking about making chicken-fried steak
this morning, but now I think I'll make grits and
grillades instead.

Bob