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Origin of Steak American.
Could someone please fill me in on this or point me to a site.
I was wondering what the origin of Steak American is and why it is called what it is. The only thing I can guess is that food label 'american' is considered fast or without much cooking, but I don't see how it would of caught on that much in Europe that you see it in most french style restaurants. |
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Origin of Steak American.
William Dieterich muttered....
> Could someone please fill me in on this or point me to a site. > > I was wondering what the origin of Steak American is and why it is > called what it is. > > The only thing I can guess is that food label 'american' is considered > fast or without much cooking, but I don't see how it would of caught > on that much in Europe that you see it in most french style > restaurants. > I'm not sure what your description/definition of "Steak American" might be (even as one who eats steak at least 3 times a week, a variety of different cuts and types of preparation, but all somewhere in the Florentine/French/American venues). TMO |
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Origin of Steak American.
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Origin of Steak American.
"Bryan J. Maloney" > wrote in
93.32: > (William Dieterich) nattered on > le.com: > >> Could someone please fill me in on this or point me to a site. >> >> I was wondering what the origin of Steak American is and why it >> is called what it is. > > I have never even heard of such a thing, and I've been American > all my 37 years. My mother has never heard of such a thing, and > she's been American her whole life (60 years). This sounds like > something that is as "American" as "German Chocolate Cake" is > "German". Obviously you don't get out much. If you'd all spelled it correctly, you'd have found it. It's "steak américain" or for you keyboard challenged "steak americain". It is also sometimes referred to as "filet américain" and "steak tartare". Possibly it is called "américain" because it is considered exotic. Certainly it was the fashion in 19th century France to use the term to suggest foreign or exotic goods, services... A suggestion was made that it preceded the term "steak tartare" and may have originally been a steak of horse meat, with the association with the Far-Ouest (Western as in "giddyap lil dawgies", to US people) which was popular in penny literature of the day. It might also be connected to the Café Américain (1870's in Paris). Lets keep in mind also that "américain" sometimes includes South America, at least in Europe. It seems that it may have its origins in Belgium as it seems to be a natural with Belgian condiments and accompaniments (fries): Filet américain Ingrédients: 600 g de bœuf hché Mayonnaise en pot ou faite maison 2 c à s de cpres Quelques gouttes de sauce Worcestershire (selon les goûts) Cornichons et petits oignons. Sel et poivre du moulin Préparation: Mettre le boeuf haché dans un plat. Ajouter quelques cuillères à soupe de mayonnaise. Mélanger. Ajouter la sauce worcestershire, le sel, le poivre et les cpres. Mélanger. Goûter et vérifier l'assaisonnement. Former 4 boules de ce mélange et les disposer sur 4 assiettes. Et décorer ces boules de cornichons et de petits oignons. Servir le filet américain avec des frites et de la salade. Peruse also: http://www.catulle.com/fr/presse.htm under Filet américain where it suggests that indeed horse meat was the first used to produce this raw dish. Horsemeat was chosen because the animal (it explains) is not subject to turberculosis or ringworm and therefore can be eaten raw quite safely. -- "I'm the master of low expectations." GWB, aboard Air Force One, 04Jun2003 |
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Origin of Steak American.
Michel Boucher > nattered on
. 4: > Obviously you don't get out much. Obviously, you're a dipshit. > A suggestion was made that it preceded the term "steak tartare" and > may have originally been a steak of horse meat Proof that it isn't American in the least, then. There's quite a taboo against eating horse in both North and South America, as far as I know. |
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Origin of Steak American.
"Bryan J. Maloney" > wrote in message
> > A suggestion was made that it preceded the term "steak tartare" and > > may have originally been a steak of horse meat > Proof that it isn't American in the least, then. There's quite a taboo > against eating horse in both North and South America, as far as I know. But not in France, I believe. N'est pas? -- Bob Kanyak's Doghouse http://kanyak.com |
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Origin of Steak American.
"Bryan J. Maloney" > wrote in message . 193.32>...
> Michel Boucher > nattered on > . 4: > > > Obviously you don't get out much. > > Obviously, you're a dipshit. > > > > A suggestion was made that it preceded the term "steak tartare" and > > may have originally been a steak of horse meat > > Proof that it isn't American in the least, then. There's quite a taboo > against eating horse in both North and South America, as far as I know. America isn't the US, it's the whole continent. Many European foods have references in their name to former colonies, far off places, ... It doesn't have to make sense, even less so than French fries which are Belgian, and the french only referring to the fries being frenched, not French. |
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Origin of Steak American.
"Bryan J. Maloney" > wrote in
93.32: > Michel Boucher > nattered on > . 4: > >> Obviously you don't get out much. > > Obviously, you're a dipshit. And you have a serious tight ass problem. Unlax, doc, before you do yourself grievous damage. >> A suggestion was made that it preceded the term "steak tartare" >> and may have originally been a steak of horse meat > > Proof that it isn't American in the least, then. There's quite a > taboo against eating horse in both North and South America, as far > as I know. It is Belgian in origin, and the "américain" comes from the fact that it was made originally from horsemeat. No one suggested it was USAian in origin. -- "I'm the master of low expectations." GWB, aboard Air Force One, 04Jun2003 |
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Origin of Steak American.
triumvir wrote:
> "Bryan J. Maloney" > wrote in message . 193.32>... > >>Michel Boucher > nattered on . 1.4: >> >> >>>Obviously you don't get out much. >> >>Obviously, you're a dipshit. >> >> >> >>>A suggestion was made that it preceded the term "steak tartare" and >>>may have originally been a steak of horse meat >> >>Proof that it isn't American in the least, then. There's quite a taboo >>against eating horse in both North and South America, as far as I know. > > > America isn't the US, it's the whole continent. Many European foods > have references in their name to former colonies, far off places, ... > > It doesn't have to make sense, even less so than French fries which > are Belgian, and the french only referring to the fries being > frenched, not French. |
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Origin of Steak American.
Michel Boucher muttered....
> "Bryan J. Maloney" > wrote in > 93.32: > >> (William Dieterich) nattered on >> le.com: >> >>> Could someone please fill me in on this or point me to a site. >>> >>> I was wondering what the origin of Steak American is and why it >>> is called what it is. >> >> I have never even heard of such a thing, and I've been American >> all my 37 years. My mother has never heard of such a thing, and >> she's been American her whole life (60 years). This sounds like >> something that is as "American" as "German Chocolate Cake" is >> "German". > > Obviously you don't get out much. > > If you'd all spelled it correctly, you'd have found it. It's "steak > américain" or for you keyboard challenged "steak americain". It is > also sometimes referred to as "filet américain" and "steak tartare". The original poster was the misspledder....(and Brian's answer was quite reasonable for a Western Hemispherian for whom "steak tartare" is the consistent nomenclature). If I saw "Steak American" on a European menu, I would likely envision a TBone or Porterhouse, cuts rarely served there. .....But then there's the entire Lobster debate, was it "l'Americain" or really "L'Amoricain"..... As for eating horse, only starving Flamands, depraved Johnny Crapauds and the dreadful Apache would engage in such degeneracy, and the Apache preferred mule. > > Possibly it is called "américain" because it is considered exotic. > Certainly it was the fashion in 19th century France to use the term > to suggest foreign or exotic goods, services... > > A suggestion was made that it preceded the term "steak tartare" and > may have originally been a steak of horse meat, with the association > with the Far-Ouest (Western as in "giddyap lil dawgies", to US > people) which was popular in penny literature of the day. > > It might also be connected to the Café Américain (1870's in Paris). > > Lets keep in mind also that "américain" sometimes includes South > America, at least in Europe. It seems that it may have its origins > in Belgium as it seems to be a natural with Belgian condiments and > accompaniments (fries): > > Filet américain > > Ingrédients: > > 600 g de bœuf hché > Mayonnaise en pot ou faite maison > 2 c à s de cpres > Quelques gouttes de sauce Worcestershire (selon les goûts) > Cornichons et petits oignons. > Sel et poivre du moulin > > Préparation: > > Mettre le boeuf haché dans un plat. > Ajouter quelques cuillères à soupe de mayonnaise. > Mélanger. > Ajouter la sauce worcestershire, le sel, le poivre et les cpres. > Mélanger. > Goûter et vérifier l'assaisonnement. > Former 4 boules de ce mélange et les disposer sur 4 assiettes. Et > décorer ces boules de cornichons et de petits oignons. > > Servir le filet américain avec des frites et de la salade. > > Peruse also: http://www.catulle.com/fr/presse.htm > > under Filet américain where it suggests that indeed horse meat was > the first used to produce this raw dish. Horsemeat was chosen > because the animal (it explains) is not subject to turberculosis or > ringworm and therefore can be eaten raw quite safely. > But given the time frame in question, would any have known of the communicability/vectors for TB? Ringworm? Are you sure? I suspect it's another parasite to which you refer. I tend to classify the European eating of horsemeat into the category of available protein sources in the centuries before "restaurants". In the Americas, beef cattle (and pork in appropriate climes) were availabe and easier to raise, while horses tended to have a higher status. On the other hand, in the perspective of a fairly well grounded school of historians, the Aztecs who migrated to dominate the great Valley of Mexico adopted cannibalism due to local animal protein shortages, "ate" their tribute-paying neighboring tribes, and developed a highly organized form of ceremonial sacrifice to provide a sort of religious cover for the activity. So "Steak Nahuatl" or "Biftek Teotitlan" ought to be avoided when traveling.... TMO |
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Origin of Steak American.
Michel Boucher wrote:
> "Bryan J. Maloney" > wrote in > 93.32:=20 >=20 (William Dieterich) nattered on=20 ogle.com: >> >>>Could someone please fill me in on this or point me to a site. >>> >>>I was wondering what the origin of Steak American is and why it >>>is called what it is. >> >>I have never even heard of such a thing, and I've been American >>all my 37 years. My mother has never heard of such a thing, and >>she's been American her whole life (60 years). This sounds like >>something that is as "American" as "German Chocolate Cake" is >>"German".=20 >=20 > Obviously you don't get out much. Obviously doesn't get to France or Belgium and order raw meat much in=20 places that call it that rather than "tartare." > If you'd all spelled it correctly, you'd have found it. "Correctly?" It was spelled that way by the OP. > It's "steak=20 > am=E9ricain" or for you keyboard challenged "steak americain". It is=20 > also sometimes referred to as "filet am=E9ricain" and "steak tartare". When I lived in Brussels, a group of us hung out in a small restaurant=20 that had a kitchen we could look into. The cook, Jacques Le Bon, a=20 Belgian, chopped the beef with two knives for each order and hated=20 doing it. He'd chop a fist-sized chunk of meat, filling the air with=20 whispered curses in several languages all the while. Then he'd plate=20 it with wonderful accompaniments in a splendidly eye-appealing design=20 and bring it out, smiling as though he meant it. (Unlike the recipe=20 below, no Worcestershire, but always a raw egg in a shallow well in=20 the middle of the meat. On a big oval plate. 150 grams is about the=20 same portions size. Cornichons alongside, and capers and chopped onion=20 strewn over top. Thin buttered and grilled croutons of baguette tucked=20 slightly under the meat like petals of a flower. Vast pile of frites=20 with jewels of big salt crystals at the other end of the plate.) I asked him once why it was called "Am=E9ricain" since raw beef was not=20 a popular dish in the U.S. and he said because it was a pain in the=20 ass, smiling at the U.S. flag on my sleeve. I bought the drinks that=20 night and gave him a red, white and blue shirt with stars and stripes.=20 He wore it often. Pastorio > Possibly it is called "am=E9ricain" because it is considered exotic. =20 > Certainly it was the fashion in 19th century France to use the term=20 > to suggest foreign or exotic goods, services... >=20 > A suggestion was made that it preceded the term "steak tartare" and=20 > may have originally been a steak of horse meat, with the association=20 > with the Far-Ouest (Western as in "giddyap lil dawgies", to US=20 > people) which was popular in penny literature of the day. >=20 > It might also be connected to the Caf=E9 Am=E9ricain (1870's in Paris).= >=20 > Lets keep in mind also that "am=E9ricain" sometimes includes South=20 > America, at least in Europe. It seems that it may have its origins=20 > in Belgium as it seems to be a natural with Belgian condiments and=20 > accompaniments (fries): >=20 > Filet am=E9ricain=20 >=20 > Ingr=E9dients: > =20 > 600 g de b=9Cuf h=E2ch=E9=20 > Mayonnaise en pot ou faite maison=20 > 2 c =E0 s de c=E2pres=20 > Quelques gouttes de sauce Worcestershire (selon les go=FBts)=20 > Cornichons et petits oignons.=20 > Sel et poivre du moulin=20 >=20 > Pr=E9paration: > =20 > Mettre le boeuf hach=E9 dans un plat.=20 > Ajouter quelques cuill=E8res =E0 soupe de mayonnaise.=20 > M=E9langer.=20 > Ajouter la sauce worcestershire, le sel, le poivre et les c=E2pres.=20 > M=E9langer.=20 > Go=FBter et v=E9rifier l'assaisonnement.=20 > Former 4 boules de ce m=E9lange et les disposer sur 4 assiettes. Et=20 > d=E9corer ces boules de cornichons et de petits oignons.=20 >=20 > Servir le filet am=E9ricain avec des frites et de la salade.=20 >=20 > Peruse also: http://www.catulle.com/fr/presse.htm >=20 > under Filet am=E9ricain where it suggests that indeed horse meat was=20 > the first used to produce this raw dish. Horsemeat was chosen=20 > because the animal (it explains) is not subject to turberculosis or=20 > ringworm and therefore can be eaten raw quite safely. >=20 |
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Origin of Steak American.
Olivers > wrote in
: >> If you'd all spelled it correctly, you'd have found it. It's >> "steak américain" or for you keyboard challenged "steak >> americain". It is also sometimes referred to as "filet >> américain" and "steak tartare". > > The original poster was the misspledder....(and Brian's answer was > quite reasonable for a Western Hemispherian for whom "steak > tartare" is the consistent nomenclature). Actually, both were guilty, hence the "if you'd all spelled it..." > ....But then there's the entire Lobster debate, was it > "l'Americain" or really "L'Amoricain"..... Yes, that's different though and unconnected. Armoricain is a reference to seafood in the style of Bretagne. > As for eating horse, only starving Flamands, depraved Johnny > Crapauds and the dreadful Apache would engage in such degeneracy, > and the Apache preferred mule. Still. >> under Filet américain where it suggests that indeed horse meat >> was the first used to produce this raw dish. Horsemeat was >> chosen because the animal (it explains) is not subject to >> turberculosis or ringworm and therefore can be eaten raw quite >> safely. >> > But given the time frame in question, would any have known of the > communicability/vectors for TB? 1880's? I think it quite likely. > Ringworm? Are you sure? I suspect it's another parasite to which > you refer. Ténia in French. Sorry, tapeworm. > I tend to classify the European eating of horsemeat into the > category of available protein sources in the centuries before > "restaurants". It is still served in Europe but perhaps not in restaurants you frequent to people such as yourself (tourists). I have been served horse and donkey meat while I lived in a "pension" in Spain (circa 1967). -- "I'm the master of low expectations." GWB, aboard Air Force One, 04Jun2003 |
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Origin of Steak American.
In article >, Olivers
> wrote: > I tend to classify the European eating of horsemeat into the category of > available protein sources in the centuries before "restaurants". Eh? What on earth does this mean? Does it mean you don't like horsemeat? If so, why not say so? Lazarus -- Remover the rock from the email address |
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Origin of Steak American.
> I tend to classify the European eating of horsemeat into the category > of available protein sources in the centuries before "restaurants". Why assume desperation? I've eaten donkey, which I assume is much the same; much like beef but more tender. What's the problem, for someone who doesn't have the English religious taboo against it? ========> Email to "j-c" at this site; email to "bogus" will bounce <======== Jack Campin: 11 Third Street, Newtongrange, Midlothian EH22 4PU; 0131 6604760 <http://www.purr.demon.co.uk/purrhome.html> food intolerance data & recipes, Mac logic fonts, Scots traditional music files and CD-ROMs of Scottish music. |
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Origin of Steak American.
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Origin of Steak American.
Michel Boucher > nattered on
. 4: > "Bryan J. Maloney" > wrote in > 93.32: > >> Michel Boucher > nattered on >> . 4: >> >>> Obviously you don't get out much. >> >> Obviously, you're a dipshit. > > And you have a serious tight ass problem. Unlax, doc, before you do > yourself grievous damage. > >>> A suggestion was made that it preceded the term "steak tartare" >>> and may have originally been a steak of horse meat >> >> Proof that it isn't American in the least, then. There's quite a >> taboo against eating horse in both North and South America, as far >> as I know. > > It is Belgian in origin, and the "américain" comes from the fact that > it was made originally from horsemeat. And in what American country is horsemeat a typical part of the diet? |
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Origin of Steak American.
"Bryan J. Maloney" > wrote in
93.32: >>> Proof that it isn't American in the least, then. There's quite >>> a taboo against eating horse in both North and South America, as >>> far as I know. >> >> It is Belgian in origin, and the "américain" comes from the fact >> that it was made originally from horsemeat. > > And in what American country is horsemeat a typical part of the > diet? Here we go again. It isn't imported cuisine. It's a name. It was given to a dish of raw horsemeat in Belgium...by Belgians no less. Get over it. Why is dark coffee called French roast when no coffee is grown in France? Or french fries...they're Belgian in origin. Or french kissing, when we all know it was the English who gave it that name? Sheesh. You people are so frikking sensitive. -- "I'm the master of low expectations." GWB, aboard Air Force One, 04Jun2003 |
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Origin of Steak American.
> >I have never even heard of such a thing, and I've been American all my 37 > >years. My mother has never heard of such a thing, and she's been American > >her whole life (60 years). This sounds like something that is as > >"American" as "German Chocolate Cake" is "German". > > I think it's a European thing. > > Like, we have French Fries, and the French don't. I remember being served with a sweetmeat known as "Irish Potatoes" in Pittsburgh. The waitress was amazed that I, an Irishman, had never eaten them before, or indeed, heard of them. They are, of course, unknown in Ireland. On a finicky point, the French *do* of course have French Fries. Just not all that often. L -- Remover the rock from the email address |
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Origin of Steak American.
In article >,
Michel Boucher > wrote: > Or french fries...they're Belgian in origin. I'm curious about that one. What's the evidence on the origin of french fries/pommes frites? -- Remove NOSPAM to email Also remove .invalid www.daviddfriedman.com |
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Origin of Steak American.
Thanks for the information.
It is alot better then my guess of it coming from the WW2 era, and gives me a point to start looking. |
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Origin of Steak American.
"Bryan J. Maloney" > wrote in message . 193.32>...
> (triumvir) nattered on > le.com: > > > "Bryan J. Maloney" > wrote in message > > . 193.32>... > >> Michel Boucher > nattered on > >> . 4: > >> > >> > Obviously you don't get out much. > >> > >> Obviously, you're a dipshit. > >> > >> > >> > A suggestion was made that it preceded the term "steak tartare" and > >> > may have originally been a steak of horse meat > >> > >> Proof that it isn't American in the least, then. There's quite a > >> taboo against eating horse in both North and South America, as far as > >> I know. > > > > America isn't the US, it's the whole continent. > > Did I not state that, as far as I know, there is a general taboo against > eating horse in both North America and South America? Why, yes I did! > It's astonishing that you can be so utterly ignorant as to think that > "South America" is part of the USA. Well, excuse me for being a tad too fast and not seeing the South America. It's you who's ignorant for assuming I don't know North America from South America, but I'm sure you are able to use that slander towards many of your own countrymen who rarely, if ever, leave their own state. Hell, most of you numbnuts still believe that half-assed 15th century pope running your shallow excuse for (some) God's own country, so don't get too cocky. Horse meat is eaten in South America, certainly in Uruguay. Horse meat is also served in the US to predatory animals and such in captivity for their high nutrient value. |
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Origin of Steak American.
bogus address muttered....
> >> I tend to classify the European eating of horsemeat into the category >> of available protein sources in the centuries before "restaurants". > > Why assume desperation? I've eaten donkey, which I assume is much the > same; much like beef but more tender. What's the problem, for someone > who doesn't have the English religious taboo against it? > I've eaten horse and find nothing particularly "either way" about it, but have grown up and live in a culture in which the eating of horse is sociopolitically equivalent to dining on dog. Obviously, the rejection of horsemeat in most if not all of the US, certainly strogest in the South and Southwest, is a bit of a cultural hangover from an era in which the horse occupied great value as a personal asset and work tool along with semi-mystical status as a cultural icon. Folks who eat horses are viewed as either barbarians or infantry (or both). TMO |
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Origin of Steak American.
(triumvir) nattered on
le.com: > "Bryan J. Maloney" > wrote in message > . 193.32>... >> (triumvir) nattered on >> le.com: >> >> > "Bryan J. Maloney" > wrote in >> > message >> > . 193.32>... >> >> Michel Boucher > nattered on >> >> . 4: >> >> >> >> > Obviously you don't get out much. >> >> >> >> Obviously, you're a dipshit. >> >> >> >> >> >> > A suggestion was made that it preceded the term "steak tartare" >> >> > and may have originally been a steak of horse meat >> >> >> >> Proof that it isn't American in the least, then. There's quite a >> >> taboo against eating horse in both North and South America, as far >> >> as I know. >> > >> > America isn't the US, it's the whole continent. >> >> Did I not state that, as far as I know, there is a general taboo >> against eating horse in both North America and South America? Why, >> yes I did! It's astonishing that you can be so utterly ignorant as >> to think that "South America" is part of the USA. > > Well, excuse me for being a tad too fast and not seeing the South > America. It's you who's ignorant for assuming I don't know North > America from South America Not in the least--I read EXACTLY what you wrote. Too bad you would rather wallow in bigotry and respond from that rather than actually read what I write. > their own state. Hell, most of you numbnuts still believe that > half-assed 15th century pope running your shallow excuse for (some) Now your's just babbling. To which 15th century Pope do you refer? I don't think that anybody in the USA believes that a Pope runs our country. > Horse meat > is also served in the US to predatory animals and such in captivity So, you are saying that the French, in your opinion, should be considered equivalent to zoo exhibits. |
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Origin of Steak American.
[horsemeat] >> What's the problem, for someone >> who doesn't have the English religious taboo against it? > I've eaten horse and find nothing particularly "either way" about it, > but have grown up and live in a culture in which the eating of horse > is sociopolitically equivalent to dining on dog. > Obviously, the rejection of horsemeat in most if not all of the US, > certainly strogest in the South and Southwest, is a bit of a cultural > hangover from an era in which the horse occupied great value as a personal > asset and work tool along with semi-mystical status as a cultural icon. One specific explanation of the British taboo I once came across was that it was a hangover from the cult of the pagan horse-goddess of death, Epona. Which makes it more than a socio-economic thing. Is it? And where did I read that? ========> Email to "j-c" at this site; email to "bogus" will bounce <======== Jack Campin: 11 Third Street, Newtongrange, Midlothian EH22 4PU; 0131 6604760 <http://www.purr.demon.co.uk/purrhome.html> food intolerance data & recipes, Mac logic fonts, Scots traditional music files and CD-ROMs of Scottish music. |
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Just to get back to the question that was asked -
Steak a l'Americain seems to refer (in France) to the preparation of the meat - not the cut or origin, etc. It also seems that Steak Tartare developed from this and was called so because of the accompaniment of the same name. I think (and I'm only guessing) that the link is only that the meat is minced, shredded, whatever - like a hamburger. I'm assuming that in the early 20th century the French would've been aware by then of hamburgers and where they were mostly eaten. But (some might say typically of the French), they decided not to grill or fry the meat like a real, or at least modern hamburger for some reason. Perhaps an american was staying in a French hotel and had to explain what a burger was and the snooty waiter came back with steak a l'americain and said "'ere you go sir, zis ees superior, you will find" after some confusion? I like the idea anyway, even though its probably completely wrong. |
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Burritos are made by wrapping flour tortillas around a filling. The tortilla is steamed or grilled to make it pliable. Popular burrito fillings include meat, chicken, fish, cheese, refried beans, and rice.compact kitchens
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