Sirloin is a name that is developed on the Old French word “surlonge,” meaning above the loin. This linguistic source refutes the myth that kings knighted beef as “Sir Loin.” Historically, the word found its way into English literature in the sixteenth century. Sirloin cuts comprise top sirloin, bottom sirloin, and sirloin tip cuts (Swatland). The other beef cuts are ribeye, brisket, chuck, flank, and portions of tenderloin. Not all the cuts will be tender, fatty, or likely to be cooked in the same way. Sirloin steaks are prepared by slicing the muscles of the section of the lion called the primal. They are generally grilled, pan-fried, or broiled. Cooking…

The salmon is the most farmed aquatic animal (apart from the shrimp) as well as the most eaten. It is said that Neanderthal Man ate salmon some 200,000 years ago. The Gauls and the Romans constructed ponds in which to conserve the salmon caught in rivers for as long as possible. The fish was already especially appreciated when served on the tables of the French Kings, such as Charles V (1338 – 1380). In the 14th century, in the celebrated collection of mediaeval cuisine by Guillaume Tirel (known as Taillevent), there were salmon recipes requiring it to be cooked or smoked. The mediaeval lords controlled the fishing and shooting on…