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Might as well opine about the filet mignon thing. From personal experience I found that it has nothing to do with the cuts of meats available, but the restaurant chefs being totally unable to cook a good steak or the restaurant being totally incompetent at picking a good cut. For 2 bucks at a supermarket you can get a massively thick bacon-wrapped filet mignon to season and throw on the grill. Now that's a piece of meat!
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