query: where is filet mignon cut from the tenderloin

pos: Filet mignon Filet mignon Filet mignon (; French for "tender fillet" or "delicate/fine fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called "filet de bœuf", which translates in English to "beef fillet". The reason that this cut in French is always called filet de boeuf is because, in French, filet mignon always means pork tenderloin. The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin

pos: Filet mignon Filet mignon Filet mignon (; French for "tender fillet" or "delicate/fine fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called "filet de bœuf", which translates in English to "beef fillet". The reason that this cut in French is always called filet de boeuf is because, in French, filet mignon always means pork tenderloin. The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin

neg: Filet mignon is sometimes sold whole. When sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts (fillets) from the small forward end are considered to be filet mignon. Those from the center are tournedos; however, some butchers in the United States label all types of tenderloin steaks "filet mignon". In fact, the shape of the true filet mignon may be a hindrance when cooking, so most restaurants sell steaks from the wider end of the tenderloin – it is both cheaper and much more presentable. The tenderloin is the most tender cut of beef and is also

neg: Beef tenderloin suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent. The center-cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand steak and beef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency, can be used in recipes where small pieces of a tender cut are called for, such as beef Stroganoff. Beef tenderloin A beef tenderloin, known as an eye fillet in Australasia, filet in France, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. As with all quadrupeds, the

neg: Filet mignon arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef (example, primal rib cuts), and is often wrapped in bacon to enhance flavor, and/or is served with a sauce. The same cut of beef can also be called: In the U.S., both the central and large end of the tenderloin are often sold as "filet mignon" in supermarkets and

neg: Fillet (cut) Fillet (cut) A fillet or filet (, ; from the French word "filet" ) is a cut or slice of boneless meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients. In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon. Chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken. There are two fillets in a chicken, and they are each a few inches long and

neg: Fillet (cut) pinbones may or may not be removed. A fletch is a large boneless fillet of halibut, swordfish or tuna. There are several ways to cut a fish fillet: Fillet (cut) A fillet or filet (, ; from the French word "filet" ) is a cut or slice of boneless meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients. In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon. Chicken fillets, sometimes

neg: T-bone steak T-bone steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if it's cut from

neg: Filet mignon cooking process. Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a "butterflied" filet, meaning that the meat is cut down the middle and opened up to expose more of it to heat during the cooking process. Filet mignon Filet mignon (; French for "tender fillet" or "delicate/fine fillet") is a steak cut of beef taken from

neg: Shoulder tender shaped like a pork tenderloin, and weighs . The flat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles: teres minor and infraspinatus. Shoulder tender A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be "white-tablecloth quality", being a similar quality to filet mignon, but less expensive. It is

neg: Loin that tenderloin is the most tender cut of beef one can get. The loin section of beef is fairly popular among consumers for its low fat qualities. It is the source of filet mignon. Loin The loins (or: lumbus) are the sides between the lower ribs and pelvis, and the lower part of the back. It is often used when describing the anatomy of humans and quadrupeds (such as horses, pigs or cattle). The anatomical reference also carries over into the description of cuts of meat from some such animals, e.g. tenderloin or sirloin steak. In human anatomy the term

neg: Filet mignon to 5 cm) thick portions, then grilled and served as-is. One also may find filet mignon in stores already cut into portions and wrapped with bacon. High heat is the usual method for cooking the filet mignon, either grilling, pan frying, broiling, or roasting. Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut (see barding), as fillets have low levels of marbling, or intramuscular fat. Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the

neg: Filet mignon restaurants. The French terms for these cuts are "tournedos" (the smaller central portion), "châteaubriand" (the larger central portion), and "biftek" (cut from the large end known as the "tête de filet" (lit. "head of filet") in French). Porterhouse steaks and T-bone steaks are large cuts that include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak—in Commonwealth of Nations usage, only the strip steak is called the porterhouse. Filet mignon may be cut into 1- to 2-inch (2.5

neg: Entrecôte Entrecôte In French, the word entrecôte () denotes a premium cut of beef used for steaks. A traditional "entrecôte" comes from the rib area, corresponding to the steaks known in different parts of the English-speaking world as rib, ribeye, club, Scotch fillet, or Delmonico. The term may also be used in France to denote the sirloin cut properly known as a contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the "contre-filet" may be called a Porterhouse steak (as the term is understood in

neg: Beef tenderloin Beef tenderloin A beef tenderloin, known as an eye fillet in Australasia, filet in France, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the "sirloin" in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and

neg: Peppercorn sauce Peppercorn sauce Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process. Various types of peppercorn can be used in its preparation, such as black, green and pink, among others. Peppercorn sauce may be served with beef steak such as filet mignon and other beef tenderloin cuts, lamb, rack of lamb, chicken and fish dishes, such as those prepared with tuna and salmon. Some versions use several types of peppercorns in the sauce's preparation, and some may use ingredients that are similar in flavor to but not

neg: Heinie Manush Edmond O'Brien keeps repeating "Heinie Manush, Heinie Manush" in cadence with the sound of the train on which he is riding. At one point, a porter interrupts, "Who is Heinie Manush?", and O'Brien replies, "The great baseball player." In the dining car, O'Brien continues even as he orders, "Filet mignon that's for me, filet mignon that's for me, Heinie Manush, Heinie Manush, Heinie Manush, Heinie Manush, filet mignon, medium rare, Heinie Manush, Heinie Manush." The repetitive, onomatopoeic nature of the phrase fit the sound of the train so well that other riders began to pick it up, driving the conductor

neg: Shoulder tender Shoulder tender A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be "white-tablecloth quality", being a similar quality to filet mignon, but less expensive. It is seldom used, as it requires skill to extract. It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions (after being roasted or grilled whole). It is

neg: Chateaubriand steak Chateaubriand steak Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef". In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin, and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms. The

neg: Top sirloin loin". In Modern French, the term evolved to become "aloyau" or "faux-filet". An often quoted false etymology suggests that "sirloin" comes from the knighting by an English king (various kings are cited) of a piece of meat. However, the English cut of Sirloin includes the large portion of beef which includes the short loin, top sirloin and bottom sirloin. Top sirloin steak is usually served grilled, broiled, sautéed, or pan-fried. Top sirloin Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin

neg: Filet Meow that has entered the fishbowl. Jerry panics and follows the same route Tom took out of the house before the shark can eat him while he charms her with a grin. Filet Meow Filet Meow is a 1966 Tom and Jerry cartoon directed by Abe Levitow and produced by Chuck Jones. The title is a reference to filet mignon. This short is a re-working of the 1951 Hanna-Barbera Tom & Jerry short Jerry and the Goldfish as another short about Jerry saving a goldfish from Tom. Tom sneaks into the house and sees a female fish swimming in a bowl.

neg: Filet Meow Filet Meow Filet Meow is a 1966 Tom and Jerry cartoon directed by Abe Levitow and produced by Chuck Jones. The title is a reference to filet mignon. This short is a re-working of the 1951 Hanna-Barbera Tom & Jerry short Jerry and the Goldfish as another short about Jerry saving a goldfish from Tom. Tom sneaks into the house and sees a female fish swimming in a bowl. Tom does not want to eat such a sweet creature at first, but he assuages himself that he must eat. He extends his arm into the bowl and gropes for the

neg: Churrascaria knives and a skewer, on which are speared various kinds of meat, be it beef, pork, filet mignon, lamb, chicken, duck, ham (with pineapple), sausage, fish, or any other sort of local cut of meat. A common cut of beef top sirloin cap is known as picanha. In most parts of Brazil, the churrasco is roasted with charcoal. In the south of Brazil, however, mostly close to the borders of Argentina and Uruguay, embers of wood are also used. Throughout Portugal there are various located in towns, cities, and also by roadside on national highways. While they offer the typical

neg: Bacon a lean piece of meat. It is often used for roast game birds, and is a traditional method of preparing beef filet mignon, which is wrapped in strips of bacon before cooking. The bacon itself may afterwards be discarded or served to eat, like cracklings. It may also be cut into lardons. One teaspoon () of bacon grease has 38 calories (40 kJ/g). It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated. Despite the disputed health risks of excessive bacon grease consumption, it remains popular in the cuisine of the

neg: Roast beef sandwich Western New York. It is made with roast beef on a kummelweck roll topped with salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip "au jus" and topped with horseradish. The chivito sandwich is a national dish in Uruguay, and consists primarily of a thin slice of filet mignon ("churrasco" beef), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham. It is served in a bun, often with a side of French fries. Other ingredients might be added

neg: Parmigiana has developed in England. In Brazil, Parmigiana is a popular restaurant dish, which was brought over by Italian immigrants. There are three kinds of Parmigiana in Brazil: "filé de frango a parmigiana" (chicken fillet parmigiana), "berinjela a parmigiana" (eggplant parmigiana) and "meat parmigiana". Three types of beef are used to make "meat parmigiana": two prime cuts, yielding, respectively, "filé mignon à parmigiana" (tenderloin parmigiana) and "contra-filé à parmigiana" (sirloin steak parmigiana), while the third type, yielding "bife à parmigiana", is simply beef of an unspecified cut. In Brazil, Parmigiana dishes are usually served with either white rice and french fries

neg: Uruguayan cuisine so pronounced on the Argentinian dialect where difference is simply made by adding "de miga" (crumby) to the latter. Notable types of "refuerzos" are chivito, choripán and milanesa al pan. Chivito meaning literally small goat is a popular type of sandwich originated in Uruguay, its name comes from an unaccomplished desire from a client that literally wanted a beef of small goat or a chivito, being that goat is not consumed in Uruguay client had to be satisfied anyway with this now popular dish.. Hence a thin slice of filet mignon substituted the beef of small goat, nowadays it is

neg: Beef tenderloin considerable savings over other tenderloin options as they require little handling by the chef, since the fat and trimmings have already been removed. Since it is the tenderest part of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare, are ideally made from the tenderloin. The three main "cuts" of the tenderloin are the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is

neg: Short loin Short loin Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks." The

neg: Pork tenderloin Pork tenderloin The pork tenderloin, also called pork fillet or Gentleman's Cut, is a long thin cut of pork. As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion. In some countries, such as the US and The Netherlands ('varkenshaas'), pork tenderloin can be bought as a processed product, already flavored with a marinade. A common American dish is a pork tenderloin sandwich (also called simply a "tenderloin") –

neg: Hotel Lafayette (New York City) newspapers and board games. Adjoining it were a more formal restaurant where an orchestra played in the evening and several private dining rooms. Orteig subscribed to the Paris weekly "Brasserie Universelle" and introduced its latest dishes in his restaurant. The Lafayette was particularly known for its mixed hors d'oeuvres, squab in casserole, filet mignon in bearnaise sauce, and pears flamed in a secret blend of French liqueurs. A bust of General Lafayette by Houdon was displayed in the hotel lobby, and from the late 1920s, the foyer was decorated with memorabilia from Charles Lindbergh's 1927 flight in the "Spirit of

neg: Michael Romanoff filet mignon, frog legs, eggs Benedict and sausages on toast, the restaurant became known for their chocolate soufflés, which were served to each guest in an individual portion. Although Romanoff's restaurant is also known for popularizing the "American version" of the famous dessert Strawberries Romanoff, it was actually created by Escoffier when he was the chef at the Carlton Hotel in London – where he had originally called it "Strawberries Americaine Style" - strawberries in Grand Marnier, blended into whipped cream and softened ice cream. Noodles Romanoff originally appeared at Romanoff’s, back in the mid-1950s. It was later spun off

neg: Pork tenderloin but costs significantly less. Alton Brown's television show "Good Eats" includes an episode about pork tenderloin, "Tender is the Pork". Pork tenderloin The pork tenderloin, also called pork fillet or Gentleman's Cut, is a long thin cut of pork. As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion. In some countries, such as the US and The Netherlands ('varkenshaas'), pork tenderloin can be bought as a processed product,

neg: Beef Beef Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients. Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is

neg: Short loin short loin is considered a tender beef. In Australian, British and South African butchery, this cut is referred to as the sirloin (sometimes as the "striploin" in South Africa). Short loin Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of

neg: Yung See San Fong House Yung See San Fong was basically a self-sustaining farm where vegetables and poultry were raised. In an interview, Young stated, "We raise everything we eat but the staple groceries and the filet mignon." A Chinese man named Gin directed the household until the late 1920s. His activities included cooking the meals, planting the gardens, milking the cows, and assisting with the interior decoration. As the Youngs were prominent politically and civically, many well-known people visited here, including President Herbert Hoover, who lived in nearby Palo Alto. Others included movie stars Joan and Constance Bennett, and Senator James D. Phelan, former

neg: Shooter's sandwich Shooter's sandwich The shooter's sandwich is a steak sandwich prepared with cooked steak and mushrooms, salt and pepper that is placed inside a hollowed-out long loaf of bread and then weighed down. It originated in England from the Edwardian era, and is similar to the Beef Wellington. The shooter's sandwich is a steak sandwich prepared by filling a hollowed-out long loaf of bread with cooked filet mignon steak, cooked mushrooms, salt and pepper. Weights are then placed atop the sandwich to squeeze it down, and it is typically left weighed down overnight, which causes the juices from the meat to

neg: Beef fish, eggs, and plant-fed farm animal products to be used. Top 5 cattle and beef exporting countries – 2016 Beef exports, including buffalo meat, in metric tons(2016) Top 10 cattle and beef producing countries (2009,2010) Beef production (1000 Metric Tons CWE) (2009) National cattle herds (Per 1000 Head) Beef Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients. Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon,

neg: Bobby Chinn (restaurant) District of Hanoi. The interior of the restaurant features artwork from Chinn's private collection, and is divided into two dining rooms and a lounge. A further branch of the restaurant is in Ho Chi Minh City. Reflective of the city's "increasingly cosmopolitan tastes", the restaurant serves Californian, French, and Vietnamese cuisine. This includes Chinn's variations on traditional Vietnamese cuisine, using the influences from his training in France. These include spring rolls filled with filet mignon, as well as crab cakes with a tamarind glaze on chive flowers. There is also a variety of internationally influenced tapas-style dishes, such as a

neg: Top sirloin Top sirloin Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). Some American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a more premium cut from the tenderloin. The USDA NAMP / IMPS codes related to this subprimal cut are 181A and 184. 181A is obtained from 181 after removing the

neg: Lyonnaise cuisine de Lyon", which is a "large, coarsely chopped, pure pork sausage studded with large pieces of fat [whose] plump shape resembles a swaddled baby." These farmers also produce sausage, salami, pigs' trotters, ham, filet mignon, terrines, farmhouse pâté and pork rind (including fried pork rinds) as well as small artisanal cheeses or "rigottes" that are generally made of cow or goat milk. In addition, agricultural producers from this region, primarily market gardeners, are often present at the markets of Lyon. For instance, the French commune of Thurins calls itself the raspberry capital of France. The name "Mères lyonnaises" (En: Mothers

neg: Kranzburg, South Dakota locals in the area for its great food and comfortable dining atmosphere, the restaurant boasts a salad bar and dinner specials every week, from chicken and shrimp, to prime rib and filet mignon. There is also a full size bar located in the front of the building, with beer and liquor available on tap and for purchase. A private room is also available for large gatherings. The Tip Top Tavern is located 1/4 mile southwest of Kranzburg, alongside US Highway 212. The former building dated back to 1904 and was in need of numerous repairs by the time the decision

neg: Molly Pitcher Inn can get salmon, filet mignon, pork chop, a rack of lamb. The Molly Pitcher Inn is a great alternative for a holiday brunch that provides gourmet cuisine instead of a meal prepared at home. The Molly Pitcher Inn marina is located on the Navesink River just twenty-five miles from New York City. The marina is run by the dock master Tony Okupski. The Molly Pitcher Inn Marina provides either seasonal boat slips or transient boat slips to people traveling around and looking for a short stay. In 2009 the Molly Pitcher Inn Marina awarded $93,581 for a Phase 1 National

neg: Regional variations of barbecue beef that is skewered and barbecued outside on a charcoal flame. There is also a marinated chicken kabob called jujeh kabob, and a filet mignon steak kabob called kabob barg. Both are skewered as well. All three main types of Persian kabob are usually served with Iranian style saffron rice and salad Shirazi, but can also be eaten with Middle Eastern lavash bread. The Lebanese specialty shish taouk, the Middle Eastern kebab, made from beef and lamb, beef steaks, chicken, or non-pork sausages, are popular barbecue dishes in the region. "Mangal", Arabic for a grill, is the act of grilling

neg: King's Carriage House King's Carriage House King's Carriage House is a New American cuisine restaurant, tea room, and wine bar located at 251 East 82nd Street (between Second Avenue and Third Avenue), on the Upper East Side in Manhattan, in New York City. It opened in 1995. It is owned by Elizabeth King (a chef) and Paul Farrell (who runs the dining room). The restaurant serves afternoon tea from 3 to 4 PM, for which reservations are required. The New American cuisine menu includes items such as grilled filet mignon, roasted breast of duck, roast goose, and pheasant potpie. The small four-room restaurant

neg: Steak-umm acquired verified account status on January 15, 2018. According to inventor Gene Gagliardi, Steak-umm was created after putting beef through a grinder multiple times, mixing and molding it, freezing it, softening it, then ultimately slicing it. In the 2012 lawsuit, Judge Lawrence Stengel described the product as "chopped and formed emulsified meat product that is beef trimmings left over after an animal is slaughtered and all of the primary cuts, such as tenderloin, filet, and rib eye, are removed. . . . The emulsified meat is pressed into a loaf and sliced, frozen and packaged." Steak-umm Steak-umm is an American

neg: Tenderloin, San Francisco worked in the Tenderloin received a "hazard pay" bonus for working in such a violent area, and thus were able to afford the good cut of meat. Yet another story, also likely apocryphal, is that the name is a reference to the "loins" of prostitutes. The Tenderloin borders the Mission/Market Street corridor, which follows the Spaniards' El Camino Real, which in turn traced an ancient north/south Indian trail. The Tenderloin is sheltered by Nob Hill, and far enough from the bay to be on solid ground. There is evidence that a community resided here several thousand years ago. In the

neg: Nicholas Mormando handed out huge tips and dined on champagne and filet mignon at the Copacabana." Sammy later said of himself, Michael and his young aspiring mob associates, "Fucking kids, all dressed up like jerk-offs, running around, doing a little gambling, doing a little this and that "and then broke again and it's "macaroni and ricotta at home or spaghetti, past e olio, with the oil and garlic." By 1984 he had become exiled from the Gambino crime family and "put on the shelf" being excluded from all criminal activities with the crime family. He took an oath with the other Rampers,

neg: Shooter's sandwich soak into the bread. Other cuts of beef, such as rump steak, ribeye and sirloin, can be used to prepare the dish, and cooked onions or shallots are sometimes used. Duxelles, a sautéed preparation of mushrooms, onions or shallots, and herbs that is reduced to a paste, is sometimes used in the sandwich. Dijon mustard and horseradish are sometimes used as accompanying condiments. The shooter's sandwich is similar in style to the Beef Wellington, which is prepared using filet mignon that is wrapped with a layer of mushrooms or duxelles, enclosed in puff pastry and then baked. The shooter's sandwich

neg: Steak au poivre Steak au poivre Steak au poivre (, Quebec French pronunciation : ) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil. The steak is

neg: Oceanique Main St. 'L' Station. Oceanique has an adjoining outdoor patio that customers can use, weather permitting. Oceanique's menu, which consists solely of dinner selections, is subject to change daily due to the freshness of the fish and its availability. The variety of fish used are freshwater fish found in the Great Lakes Although Oceanique's speciality is seafood, the menu does include meat, such as the Prime Nebraska Filet Mignon of Beef, the South Carolina Quail Foie Gras, and the Duck Confit. Oceanique also provides vegetarian, and vegan options. The cooking style is French, reflecting chef Mark Grosz's three-year training under

neg: Steak au poivre in most urban areas. Steak au poivre Steak au poivre (, Quebec French pronunciation : ) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and

neg: Leonard Tose He and the fourth of his five wives had matching Rolls-Royces. Tose flew to Eagles home games in a helicopter, was married aboard the liner "Queen Elizabeth 2" and fed reporters filet mignon and shrimp cocktail. During his tenure as Eagles owner, Tose was instrumental in helping establish the first Ronald McDonald House. Together with General Manager Jim Murray and Eagles player Fred Hill (whose daughter had leukemia), Dr. Audrey Evans and McDonald's regional manager Ed Rensi, a house was established for families to stay when their children received treatment for pediatric cancers. The house was financed by proceeds from

neg: Great BBQ Challenge and 3 wildcards) go at it one on one, with a set of cooking challenges all centred on different themes. Semi final 1 - Breakfast The Breakfast challenge brought qualified chefs Jason and Fenton together to produce a breakfast feast in 30 minutes. At least three different breakfast items had to be prepared all on the BBQ. One with flour, one without flour and one with fruit. Ben through a curve ball half way through the challenge and expected a poached egg from each challenger. Fenton went all out and attempted a damper similar to a filet mignon wrapped in

neg: Moto (restaurant) at Moto begins with an edible menu. Often, guests will be encouraged to crunch the menu itself up and add it to a bowl of gazpacho to create "alphabet soup." One of the restaurant's hallmarks is the use of edible paper. The soy- and cornstarch-based parchment with vegetable juice as ink is typically used in two to three courses each night. Often an edible photograph accompanies a dish, such as a photo of a cow flavored to taste like filet mignon. Explaining his use of the paper in 2005, Cantu remarked "Gastronomy has to catch up to the evolution in

neg: The Informers racist young playboy fond of making jokes about Ethiopians. Throughout the course of the story, it becomes clear that Jamie either is, or at least believes himself to be, a vampire, who sleeps in a coffin outfitted with cable television and survives on raw filet mignon and by drinking the blood of teenage girls during sex. He is part of an apparent secret society of other "vampires," including socialite Miranda and his friend, Dirk, who has taken vampirism to the extreme by killing his victims rather than simply draining and drinking their blood. Visiting Dirk, Jamie discovers various mutilated body

neg: Strip steak Strip steak The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions. According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, Top Loin, and Veiny Steak. In

neg: Surf and turf Surf and turf Surf and turf or surf 'n' turf is a main course which combines seafood and red meat. The seafood used may be lobster, prawns, or shrimp, which may be steamed, grilled or breaded and fried. When served with lobster, the lobster tail or a whole lobster may be served with the dish. The meat is typically beef steak, although others may be used. One standard combination is lobster tail and filet mignon. Surf and turf is eaten in steakhouses in the U.S., Canada and Australia, and may also be available in some British/Irish-style pubs in those countries.

neg: Glenn Boyer The Gunfighter Who Never Was", said, “How can he just take a stack of material and give it a name that has nothing to do with what’s included? You can take a cowpie and call it filet mignon, but somebody’s going to catch on during dinner. This is just gobbledygook.” Gary Roberts, Professor Emeritus of History of Abraham Baldwin College in Tifton, Georgia, and the author of seventy-five articles on Western history, said, "By passing off his opinions and interpretations as primary sources, he has poisoned the record in a way that may take decades to clear." He said that

neg: Beef Stroganoff as a cream, paprika, veal stock and white wine recipe. The Brazilian variant includes diced beef or strips of beef (usually "filet mignon") with tomato sauce, onions, mushrooms and heavy cream. Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef. It is commonly served with shoe-string potatoes, as in Russia, but with the addition of white rice. Sometimes one can also see creative servings of "estrogonofe", such as a crepe filling, a topping for baked potatoes, or on pizzas. Many recipes and variations exist — with or without wine, with canned sweet corn, with ketchup instead of

neg: Anne of the Thousand Days Taylor makes a brief, uncredited appearance. Despite receiving some negative reviews and mixed reviews from the "New York Times" and Pauline Kael, the film was nominated for ten Academy Awards and won the award for best costumes. Geneviève Bujold's portrayal of Anne, her first in an English-speaking film, was, however, very highly praised, even by "Time" magazine, which otherwise skewered the movie. According to the Academy Awards exposé "Inside Oscar", an expensive advertising campaign was mounted by Universal Studios that included serving champagne and filet mignon to members of the Academy following each screening. The play "Anne of the Thousand

neg: Stateline Country Club years under the watchful eye of Steve Pavlovich, who managed the club most summers. Big-name entertainment was standard, and the club offered wonderful meals such as a crab cocktail, soup and a main course like "famous Louisiana frog legs," Idaho Trout," or a filet mignon, plus vegetables, potatoes, and a nice dessert for $2.50. In the mid 1940's, as Nick Abelman approached the age of seventy, he admitted it was becoming tougher and tougher to make the trek from Reno to Tahoe every day, and his manager, Pavlovich was too sick to handle the club alone. The three partners conferred

neg: Mar-a-Lago and caviar dished onto blini were among the offerings. After that, the guests swanned over to the ballroom for dinner and dancing. Dinner included truffle and ricotta ravioli and filet mignon and scallops. The bubbly: from Trump's own Charlottesville, Virginia vineyard." A second article by Kessler in "Daily Mail" in February 2016 predicted that Trump would operate as president the way he runs Mar-a-Lago. In "A Roadmap to Trump’s Washington", Kessler described the carrot-and-stick approach Trump used to get his Mar-a-Lago estate approved as a club by Palm Beach Town Council members and predicted he would operate in the same

neg: John Thomas Idlet of his life. At Venice Beach Thomas worked as the manager and chef of the Gas House, a project which aimed to provide free meals to poets and artists who were living rent-free at the Grand Hotel Menus were planned based on the amount of money gathered in a gallon jar by tourists who had ogled the beatniks during the day. Ingenuity was needed, and Thomas used cheap fish, and "filet mignon", which as actually horse meat bought from a local pet store. Thomas declared himself a writer, but when the poet Maurice Lacy asked what specifically he wrote, he

neg: Forbes Island on June 15. In August 2017, Forbes Island Restaurant closed down, with Forbes Kidoo retiring. In March 2018, the restaurant was moored far from its previous location, at the Holland Riverside Marina in Brentwood but was said to be for sale; it was unlikely to re-open as a restaurant. A 2010 report stated that the restaurant served calamari salad, flatiron steak with mustard-cognac sauce, herb-baked lamb and other dishes. The "San Francisco Chronicle" wrote of the dining experience: "Warmed by a faux fire, diners feast on filet mignon, mushroom risotto and sea bass while chandeliers sway with the ocean surge

neg: Lionel Asbo: State of England need of credit. Glamour model and aspiring poet "Threnody" becomes his new girlfriend, at least as long as it serves their mutual interest to become the Nation's favourites. All this wouldn't matter much to Desmond, but for a single unfortunate mistake, that threatens all his chances of overcoming Diston Town. Critical reception for the book was mixed, with some reviewers criticising Amis's repeated use of old plot schemes and character types. Novelist Nicola Barker praised the book in "The Guardian", describing "Lionel Asbo" as "a Big Mac made from filet mignon." <br> Lionel Asbo: State of England Lionel Asbo: State

neg: Private Snafu vs. Malaria Mike a stream. Mike consults a chart detailing the choice parts of an American soldier. The buttocks are identified as filet mignon in the chart. Examining the buttocks of Snafu, Mike recognizes the man. Claiming to never forget a face. Mike reads the dog tags of Snafu and is enthusiastic to learn that the soldier is blood type A, his favorite type. As Snafu dresses, Mike follows Snafu around and attempts to assault him. Various movements and clothing protect Snafu as time passes. In one occasion, Mike misses his target and infects a nearby tree with malaria. It promptly shrivels up

neg: The Lover in Me (album) the song minutes before her character is eliminated. "Billboard" magazine, December 1988: "The Lover In Me" shows Sheena Easton taking her career in a new direction. With production by L.A. & Babyface, Angela Winbush, Jellybean Benitez, and Prince, the album is smart, sexy, and soulful. "People" magazine, December 5, 1988: Anyone who likes to see Maseratis used to plow snow or filet mignon ground into hamburger may like this record, in which Easton does a convincing imitation of a fourth-rate R&B singer. Maybe she got turned around by her collaboration with Prince, in which—during the U Got the Look video—she

neg: Smørrebrød to pass around each dish of toppings, and people help themselves. More festive meals can be loosely divided into courses: Fish toppings first (such as herring, shrimp, or smoked salmon) followed by cold cuts and salads, and finally cheese with bread or crackers and a little fruit. One or several warm dishes are often served with the meats on special occasions: For example breaded plaice filet, fried "medister" sausage, "frikadeller" with pickled red cabbage, or "mørbradbøf" (pork tenderloin with sauteed onions or a creamy mushroom sauce). Toppings change with the seasons and some are mostly associated with Easter or Christmas

neg: Rip Sewell filet mignon, eventually the cow and the entire pasture." Sewell died in Plant City, Florida, at the age of 82. Three of Rip's cousins also played Major League Baseball: Luke Sewell, Joe Sewell, and Tommy Sewell. Rip Sewell Truett Banks "Rip" Sewell (May 11, 1907 – September 3, 1989) was a right-handed starting pitcher in Major League Baseball who played 13 years in the major leagues with the Detroit Tigers (1932) and Pittsburgh Pirates (1938–1949). Sewell was selected four times to the National League All Star team (1943–1946) and is credited with inventing the "Eephus pitch." Born in Decatur, Alabama,

neg: I Married Wyatt Earp family insisted that Josephine had started a manuscript with John Clum. Jack Burrows, who wrote " John Ringo, The Gunfighter Who Never Was", said, "How can he just take a stack of material and give it a name that has nothing to do with what's included? You can take a cowpie and call it filet mignon, but somebody's going to catch on during dinner. This is just gobbledygook." Virgil's great-grand-niece Alice Greenberg found a collection of type-written pages along with a sketch of the gunfight of the O.K. corral. The manuscript turned out to be the long-missing Flood manuscript and

neg: Entrecôte Australia and New Zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City strip steak. As well, if the "contre-filet" is left on the bone with the filet, the entire steak is called a Porterhouse steak (as the term is understood in the United States and Canada) or a T-bone steak. Entrecôte In French, the word entrecôte () denotes a premium cut of beef used for steaks. A traditional "entrecôte" comes from the rib area, corresponding to the steaks known in different

neg: Caesars Palace with well-placed publicity, filled in the opulence". Jefferson Graham wrote that the result was "the gaudiest, weirdest, most elaborate, and most talked about resort Vegas had ever seen. [Its] emblem was a chesty female dipping grapes into the waiting mouth of a recumbent Roman, fitted out in toga, laurel wreath, and phallic dagger". The inauguration ceremony was held on August 5, 1966. Sarno and his partner, Nate Jacobsen, spent one million dollars on the event. The cost included "the largest order of Ukrainian caviar ever placed by a private organization", two tons of filet mignon, of Maryland crabmeat and 50,000

neg: Arnie Morton he developed the worldwide chain of Playboy Clubs. He went out on his own again after ten years, partnering with Klaus Fritsch, the food and beverage director of the Playboy Clubs. Arnie Morton's parents had run a restaurant in Hyde Park, called Morton's, which for 23 years had been located at 5487 Lake Park Avenue. In 1958, his parents having died, Morton relocated the restaurant to the newly-opened Shore Drive Motel, at 56th and South Shore Drive. The menu was sophisticated for the era, featuring filet mignon, roast duck, lamb shish kebab flambe, and Caesar salad. In 1978, Morton closed

neg: Desert Inn and State historic registers. Almost every major star of the latter half of the 20th century played at the Desert Inn. Frank Sinatra made his Las Vegas debut at the Desert Inn on September 13, 1951. He later said of it: "Wilbur Clark gave me my first job in Las Vegas. That was in 1951. For six bucks you got a filet mignon dinner and me". Noël Coward performed at the Inn on one occasion for an entire month. In 1954, after a performance at the Desert Inn, Betty Hutton announced one of her several retirements. Eddie Fisher was heckled

neg: Nicholas Scibetta and given enough time, the two would break up. Nicholas's life was financially unstable, along with Sammy Gravano's. Sammy Gravano later said, "For one week he (himself) would be flush with cash, but two weeks later he would be broke. He never saved any money. He shopped for clothes, picked up tabs at restaurants and night clubs, handed out huge tips and dined on champagne and filet mignon at the Copacabana. Sammy later said of himself, Nick and his young aspiring mob associates, "Fucking kids, all dressed up like jerk-offs, running around, doing a little gambling, doing a little this

neg: Michael DeBatt His life remained financially unstable, along with Sammy Gravano's until he took over ownership of his father's restaurant and settled his late father's loanshark and bookmaker debts. Sammy Gravano later said, "For one week he (himself) would be flush with cash, but two weeks later he would be broke. He never saved any money. He shopped for clothes, picked up tabs at restaurants and night clubs, handed out huge tips and dined on champagne and filet mignon at the Copacabana. Sammy later said of himself, Michael and his young aspiring mob associates, "Fucking kids, all dressed up like jerk-offs, running

neg: Inauguration of Donald Trump event out of 500 total guests. During his speech to the group, Trump praised his choices thus far for Cabinet positions as well as his choice of Pence as his Vice President. According to "The Boston Globe" and the Associated Press, the menu included mustard black cod and filet mignon as entrees, and baked Alaska for dessert. On the morning and afternoon of January 19, a day-long "Voices of the People" public concert was held at the Lincoln Memorial. The concert featured The King's Academy (West Palm Beach, Florida) Honor Choir, the Republican Hindu Coalition, the Montgomery Area High School

neg: Mercury-Atlas 7 AM on the morning of the flight and ate a breakfast of orange juice, filet mignon, eggs, toast, and coffee. Prior to insertion in the capsule, he was administered a hydration regimen of water, juice, coffee, and sweet tea. He ascended into the gantry at 4:36, and entered the spacecraft at 4:43. Unlike Mercury-Atlas 6, there was no problem with the sealing bolts. Launch occurred at 7:45 AM (Florida time) on 24 May 1962. Launch vehicle performance was overall excellent with one small anomaly in that one of the sustainer engine's hydraulic switches moved to the abort position at T+265

neg: Steak and Ale filet mignon, Hawaiian chicken, and spicy grilled chicken pasta. The restaurant featured an unlimited salad bar or a choice of soup with most of its entrees on the dinner menu. It also featured free drink refills and a honey wheat bread. Steak and Ale also offered a lunch menu with many items for $6.99. During the mid-1990s, in an attempt to revitalize lagging sales, the "Early Evening" menu was introduced. In addition to lower prices, all the "Early Evening" fares included a free beverage and free dessert. Some of the complimentary dessert selections were strawberry sundown cake, twilight triple fudge

neg: Alton Coleman the Ohio Supreme Court rejected a claim by Coleman's attorneys that the state's plan to accommodate the large number of victims and survivors who wanted to view the execution would turn it into a "spectator sport". So many victims and survivors of Coleman's crimes were allowed to witness the execution that prison officials had to set up a closed-circuit viewing venue outside of the building. For his last meal, Coleman ordered a well-done filet mignon smothered with mushrooms, fried chicken breasts, a salad with French dressing, sweet potato pie topped with whipped cream, French fries, collard greens, onion rings, cornbread,

neg: Super Chief went beyond the American fare on other trains, and often rivaled that served in many five-star restaurants. A "Wake-Up Cup" of coffee was brought to one's private bedroom each morning, on request, a service exclusive to the "Super Chief". Breakfast and lunch were served "à la carte", while dinner could be ordered either "à la carte" or "table d'hôte". The elaborate dinner offerings generally included caviar and other delicacies, cold salads, grilled and sauteéd fish, sirloin steaks and filet mignon, lamb chops, and the like. For discerning palates, elegant champagne dinners were an option. One of the "Super Chief"<nowiki>'</nowiki>s most

neg: Bill Cody Jr. as a child in the opening sequences. The biographical information sheet filled out for young Cody upon his arrival at MGM in February, 1938, indicated that he was a junior high school student who enjoyed history, was an active Boy Scout, lived with his parents and brother in a California bungalow, enjoyed eating filet mignon, liked to swim and play baseball, had been interviewed on NBC, and had "made personal appearances with Daddy since 3 years old." Unfortunately, Cody Jr.'s work in "Girl of the Golden West" did not lead to other roles at MGM. He was cast in a

neg: Kansas City Steak Company Midwestern corn-fed beef to create and sell Filet Mignon, Kansas City strips, top sirloin, T-bones, Porterhouse and ribeye steaks, beef roasts and Steakburgers. The company's offerings include their Private Stock line of USDA Prime beef and American Style Kobe beef. A selection of poultry, pork, seafood and desserts complete the company's product offerings. Kansas City Steak Company Kansas City Steak Company based in Kansas City, Kansas, manufactures and markets premium beef (including USDA Prime beef), poultry, seafood, and other foods for foodservice and home delivery. Kansas City Steak Company was founded by Giovanni Scavuzzo during the Great Depression. He opened

neg: Strip steak York strip steak. When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse steak, the difference being that the porterhouse has a larger portion of tenderloin included. The strip steak may be sold with or without the bone. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks. A bone-in strip steak with no tenderloin attached is sometimes referred to as a shell steak. Strip steak The strip steak is a cut of

neg: Ruan zha li ji Ruan zha li ji Ruan zha li ji (软炸里脊) is a traditional dish of Beijing cuisine consisting of pork tenderloin strips that have been soft fried. The traditional culinary method of this dish begins with the preparation of the main ingredients that include 200 grams of tenderloin, four eggs, 30 grams of cooking wine, 30 grams of flour, 10 grams of sesame oil, 1 kg of pork fat, and salt. The tenderloin is cut into slices 4 cm long and 2 cm thick, and soaked in the mixture of rice wine and salt. Egg whites are mixed with flour in

neg: Kotlet schabowy za pięć złotych" ("365 Dinners for Five Zloty"), but missing from the 1786 cookbook by Wojciech Wielądek called "Kucharz doskonały" (The Perfect Chef), thus suggesting, that the dish wasn't known (or at least, wasn't popular) before the 19th century. Typical ingredients include: eggs, lard or oil, spices, pork tenderloin with or without bone, breadcrumbs and flour. Pork tenderloin is cut into 1 inch slices and pounded with mallet until it becomes thinner and soft. It is marinated in milk and onions. Eggs and spices are combined on a separate plate and lightly beaten. The meat is dipped in flour, then

neg: Mignon McLaughlin Mignon McLaughlin Mignon McLaughlin (June 6, 1913 – December 20, 1983) was an American journalist and author. In the 1950s, she began publishing aphorisms that later were collected in three books, entitled, "The Neurotic’s Notebook", "The Second Neurotic’s Notebook", and "The Complete Neurotic’s Notebook". She is known for a number of quotes, among them: Mignon McLaughlin was born in Baltimore, Maryland, and grew up in New York City, where her mother, Joyce Neuhaus, was a prominent attorney. She was graduated from Smith College, Northampton, Massachusetts, in 1933 and returned to New York, where she embarked on a career as a

neg: Filet lace needle and a thread. Patterns are designed on a grid with a mark for the meshes to be filled with the thread. A path (or direction) is traced on this pattern and then you follow this path with the needle on the ground lace. When a group of certain stitches are used, the technique takes a name: Filet Guipure, Filet Richelieu, Filet Soutache", "Linen Stitch (Point de Toile), Darning Stitch (Point de Reprise); And then, when a region recognize it, it becomes French Filet, Filet di Bosa, Filet Italien, Filet de Gruyère, Russian Filet Guipure, etc. Many designs involve weaving

neg: Mörel-Filet Mörel-Filet Mörel-Filet is a municipality in the district of Östlich Raron in the canton of Valais, Switzerland. It was formed on 1. January 2009 when Mörel and Filet were merged. Mörel is first mentioned in 1203 as "Morgi". Throughout the Middle Ages Filet was known as "Gifrisch". It was first mentioned in 1374 as "Gifris". Mörel-Filet has an area, , of . Of this area, 18.6% is used for agricultural purposes, while 51.5% is forested. Of the rest of the land, 6.3% is settled (buildings or roads) and 23.5% is unproductive land. Mörel-Filet has a population () of . ,

neg: Tenderloin (musical) staged concert series in March 2000, directed by Walter Bobbie and choreographed by Rob Ashford. The cast included David Ogden Stiers (Brock), Debbie Gravitte (Nita), Tom Alan Robbins (Joe), Patrick Wilson (Tommy), Sarah Uriarte Berry (Laura), Kevin Conway (Lt. Schmidt), and Jessica Stone (Margie). A concert cast recording was released by DRG Records. Reverend Brock, a single-minded 1890s social reformer works to sanitize the Tenderloin, a red-light neighborhood in western Manhattan. He is foiled by everyone associated with the district, including the corrupt politicians and police who are taking their cut from the earnings of the prostitutes who work the

neg: Filet crochet each double stitch. Filet crochet may also be worked by alternating chain stitches with another type of crochet stitch such as (U.S. terminology) half double or triple crochet, and may be worked from yarn instead of thread. Filet crochet Filet crochet is a type of crocheted fabric. This type of crocheted lace is gridlike because it uses only two crochet stitches: the chain stitch and the double crochet stitch (U.S. terminology; known in some other countries as "chain stitch" and "treble"). Old filet patterns used a treble or triple stitch vertically but chained two between the vertical stitches. This was

neg: Tenderloin, San Francisco riot promoted the formation of the Gay Activists Alliance. Prior to the emergence of The Castro as a major gay village, the center of the Tenderloin at Turk and Taylor and the Polk Gulch at the western side of the Tenderloin were two of the city's first gay neighborhoods and a few of these historic gay bars and clubs still exist. The apartment where Dashiell Hammett wrote "The Maltese Falcon" was once in the boundaries of the Tenderloin at the corner of Hyde and Post. Both the movie and book were based in San Francisco's Tenderloin. There is also an

neg: Fish fillet is a large boneless fillet of halibut, swordfish or tuna. There are several ways to cut a fish fillet: Fish fillet A fish fillet, from the French word "filet" meaning a "thread" or "strip", is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet. Because fish fillets do not contain the larger bones running along the vertebrae,

neg: Filet-O-Fish of January 2013 the Marine Stewardship Council stated that the pollock comes from suppliers with sustainable fishing practices, and McDonald's packaging and promotion will reflect that change. In February 2015, for a limited time, McDonald's began offering a special Filet-O-Fish with Old Bay Seasoning in 700 stores within the United States. Filet-O-Fish The Filet-O-Fish, otherwise known as the Fish-O-Filet, is a fish sandwich sold by the international fast food restaurant chain McDonald's. It was invented in 1962 by Lou Groen, a McDonald's franchise owner in Cincinnati, Ohio, in response to falling hamburger sales on Fridays resulting from the Roman Catholic

neg: Sirloin steak animal, similar to the American short loin, while the American "sirloin" is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin. The word sirloin derives from the Middle English "surloine", itself derived from the Old French word "surloigne" (variant of "surlonge"), that is, "sur" for 'above' and "longe" for 'loin'. In Modern French, the cut of meat is called "aloyau" or "faux-filet". A commonly-repeated anecdote claims that the name is derived from an occasion when King James I of England, while being entertained at Hoghton Tower

neg: Filet, Switzerland Filet, Switzerland Filet is a former municipality in the district of Raron in the canton of Valais in Switzerland. In 2009 Filet merged with Mörel into the municipality of Mörel-Filet. Throughout the Middle Ages Filet was known as "Gifrisch". It was first mentioned in 1374 as "Gifris". The blazon of the village coat of arms is "Divided by a Bar wavy Argent, chief Azure a Mullet of Five Argent and base Gules an Oxen head guardant having two grain ears Or in mouth." Filet has a population () of 151. Most of the population () speaks German (142 or 93.4%)

neg: Filet crochet of a mostly chain stitch mesh with double crochet stitches. Filet crochet is usually constructed from monotone crochet thread made of Mercerised cotton in white or ecru, and worked in rows. Filet crochet is used for decorative applications such as window curtains, tablecloths, and place settings such as coasters and placemats. Filet crochet is most often worked from a graph or a symbol diagram. Patterns are created by combining solid and open meshes, usually working the design in solid meshes and the background in open meshes. The size of the space is determined by the number of chain stitches between

neg: Strip steak New Zealand and Australia, it is known as Porterhouse and Sirloin (striploin steak) and can be found in the "Handbook of Australian Meat" under codes 2140 to 2143. In the UK and Ireland it is called sirloin. In Canada, most meat purveyors refer to this cut as a strip loin; in French it is known as "contre-filet". Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New

neg: Filet lace Filet lace Filet lace is the general word used for all the different techniques of Embroidery on Knotted Net (or in French Broderie sur Filet Noué). It is a hand made needlework created by weaving or Embroidery using a long blunt needle and a thread on a ground of knotted net lace or Filet Work made of square or diagonal meshes of the same sizes or of different sizes. Lacis uses the same technique but is made on a ground of Leno (a woven fabric) or small canvas (not a knotted lace). Filet lace is a form of decorative netting

neg: Filet of Soul (Wisconsin band) locally, national distributors would come to him. In the case of Filet of Soul's records and those of other LaCour artists, such national distribution generally did not occur. By the mid-1970s, the band changed its name to Filet of Sound. Mike Peace and Denny Lewan later continued as a solo acts. Filet of Soul (Wisconsin band) Filet of Soul was a Wisconsin-based band, primarily active from 1964 to the mid-1970s. The band is notable as being a white band that mixed soul and psychedelic music, and received airplay on black radio stations. The band was also notable as having been