Si loin d'hollywood
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Si loin d'hollywood
A 1990s advertising campaign in the United States featuring the iconic voice of actor Sam Elliot stated as its tagline, “Beef, its what’s for dinner!”
Certainly beef is the star of the American diet, but where did we get the name “Sirloin” from and why is there so much confusion about this staple at our dinner tables? Does one of our favorites cuts of meat actually have noble beginnings, hence the “sir” before the “loin”? The truth is not as entertaining as the myths surrounding the name and spelling of our beef, but it certainly helped in putting beef at the top of the meat hierarchy.
There are several versions of how beef loin earned its knightly honors, but the most common revolves around a visit by King Charles II to the estate of Hoghton in Lancashire, England. While visiting the family and working on settling some royal business, the entourage was served a large cut of beef that Charles found extremely satisfying and stated, “A noble joint! By St. George, it shall have a title!”
Common cuts of beef in France. Brighter colors show higher valued parts. Photo by Brazilian_Cut. CC BY-SA 3.0
The King suddenly drew his sword and with feigned dignity knighted it at the table declaring, “Loin, we dub thee knight; henceforward be Sir Loin!”
There are a couple other variations of the story, which include both Henry VIII and James I — the Henry VIII version may be the most believable considering his sometimes-bizarre behavior.
Portrait of Henry VIII, c. 1536. Thyssen-Bornemisza Museum, Madrid, Spain
However, the Charles II version is the most persistent and Hoghton Estate still celebrates the event. One can even participate in the ceremony, as Hoghton is open to the public for tourism. The truth about sirloin is much less intriguing and is more commonly attributed to the French word “surlonge”. Online Etymology Dictionary lists the word as follows:
“Early 15c., surloine, from Middle French surlonge, literally ‘upper part of the loin,’ from sur ‘over, above’ (see sur-) + longe ‘loin,’ from Old French loigne (see loin).”
Etymologist Walter Skeat probably settled the matter long ago, despite the persistence of the knighting myth, in 1882. Skeat pointed out the true origins of “sirloin” and wrote, “It is one of those unscrupulous inventions with which English ‘etymology’ abounds, and which many people admire because they are ‘so clever’.” Adding to the confusion about the name is that while “sur” means “over, above”, there is no “longe” in French cuts of beef. Therefore, without a “longe”, how can there be a “surlonge”?
These are the common British cuts of beef
Of course, more fuel is added to the confusion as British cuts of beef differ significantly from American cuts of beef, and neither corresponds to the names assigned to French cuts. The cuts of American beef referred to as “sirloin” are actually referred to by the British as “rump”. This is hardly a noble name considering the affinity American consumers have for purchasing sirloin.
The American sirloin and short loin cuts produce many of our favorite pieces of meat including T-bones, top sirloin, and the New York Strip. Typically, U.S. beef is butchered to maximize its commercial value since it is a staple in the American diet.
Related Video: Hilarious 1960s ad for a futuristic kitchen
However, much of what is labeled as “sirloin” in the U.S. is often considered as less than desirable by butchers in other countries — especially France. It often includes the bottom end of the British “rump” and can be a bit tough.
‘He always found the best dishes on his splendid table’ – illustration from Die Gartenlaube, 1855
The British cuts of “sirloin” is positioned forward of the American cut at the top of the steer that Americans call the “porterhouse” and also includes portions of the American “rib” section.
Consequently, in the Charles II story of the knightly beef, it is likely that the dish served to the King was actually what Americans call, “prime rib”. One thing that both Americans and Brits can probably agree on is that “prime rib” is definitely deserving of a noble rank when served on our dinner tables.
Jerry Byers is one of the authors writing for The Vintage News
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Loin d'Hollywood, Tom et Katie emmènent la petite Suri sur les plages brésiliennes.
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From Wikipedia, the free encyclopedia
Vietnam-born French actor and humorist
This biography of a living person needs additional citations for verification . Please help by adding reliable sources . Contentious material about living persons that is unsourced or poorly sourced must be removed immediately , especially if potentially libelous or harmful. Find sources: "Frédéric Chau" – news · newspapers · books · scholar · JSTOR ( August 2017 ) ( Learn how and when to remove this template message )
^ "L'acteur français qui a eu le plus de succès en 2014, c'est Frédéric Chau" . Première magazine (in French). 22 December 2014 . Retrieved 1 March 2018 .
^ "Je viens de si loin, Frédéric Chau" . Editions Philippe Rey (in French) . Retrieved 1 March 2018 .
Wikimedia Commons has media related to Frédéric Chau .
Frédéric Chau (born 6 June 1977) is a Vietnam-born French actor of Chinese-Cambodian descent.
Frédéric Chau was born in Ho Chi Minh City , Vietnam , to parents of the Chinese minority in Cambodia . In 1977, while his mother was pregnant with him, his parents left Phnom Penh for Vietnam in order to escape the Khmer Rouge who were massacring civilians. He was only six months old when his family emigrated to France . They settled in the district of Marx-Dormoy in the 18th arrondissement of Paris, then moved very quickly to the Paris suburbs in Villetaneuse , Seine-Saint-Denis .
After being spotted by a fashion photographer, he briefly worked as a model for the People International advertising agency. Passionate about travel, he was recruited in 1998 by Air France as a steward, while he took comedy classes.
In 2005, Frédéric Chau went on stage and made a name for himself by performing different skits and performing in several stand-up scenes , notably at the Ménilmontant theater. In 2006, wearing his white shirt, his tie and his impeccable suit jacket, he was the only Asian at the Jamel Comedy Club and he enjoyed it: "Not easy to be an Asian comedian if you do not do karate, spring rolls, or you know nothing about computers!"
In 2010 he had a small role in the French/Hollywood production From Paris With Love (2010), starring John Rhys Meyers and John Travolta, as a Chinese maître'd employed by the French-Asian Triads.
In 2014, he played in Serial (Bad) Weddings with Christian Clavier and Chantal Lauby by Philippe de Chauveron . The same year, he played a secondary role in Lucy , Luc Besson 's blockbuster, which earned him the title of "Most successful French actor in 2014" by Première magazine , which noted that the accumulation of these two successes allowed him to total nearly 17.5 million ticket sales over the year. [1]
In September 2015, he published an autobiography, Je viens de si loin ( I come from so far in English), with Philippe Rey Editions. He reveals much about himself on his journey, the exile of his parents, the life of an immigrant in this country and in this city, and all the personal consequences of assimilation/integration.
In 2019, he finally starred in a lead role in a film called Made in China (2019).
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