Distinctly Montana Magazine

w w w . d i s t i n c t l y m o n t a n a . c o m 63 Looking for something "newly old" to fit your space? Custom storage pieces of all sizes and styles designed for you! We also build specialty pieces to suit your lifestyle. Check out our website or stop in to see our barn doors and vanity cabinet displays. Let's talk about your project! 40 Spanish Peak Drive Four Corners Bozeman 406.587.8200 blacktimberfurniture.com Let us be your design solution! Now or Belonging in the Past? That having been said, my mother taught me to finish my plate, so I ate the whole thing and, to my surprise, managed to keep it down. So did Taco. • • • The next morning I awoke clutching the sheets and thrash- ing. It had been a long night of troubled dreams—night- mares, really—in which I had spent hours and hours running from a giant brussel sprout. An eerie, anxious feeling followed me like a dark cloud while I poured my coffee, took a hot shower, and checked on the livestock. To tell you the truth, it wasn't until I had sat down to break- fast and finished a second helping of chicken fried steak that I began to feel like myself again. popular has the sumptuous preparation named after Great Britain's "Iron Duke," Arthur Wellesley, the First Duke of Wellington (1769-1852), who triumphed over Napoleon at Waterloo. DELMONICO Prepared from a boneless rib-eye cut. Named for the celebrated New York City restaurant, it was offered to diners in 1850. Delmonico, in turn, is the surname of two Swiss-born brothers who founded a New York City café in 1827. Many iterations later, Delmonico's is now associated with luxurious dining, with its signature steak always on the menu. SALISBURY STEAK Not really a "steak," but rather a preparation of ground beef drenched in rich brown gravy. It is the eponym of its inventor, American physician James Salisbury (1823- 1905), who promoted a diet of ground beef and water for op- timal health. The term Salisbury Steak showed up in print for the first time in the 1897 cookbook A Manual of What to Eat. Today, many will remember the dish as the main course of frozen TV dinners. FILET MIGNON The most tender and expensive cut of beef. French for "delicate thread," the cut was so named because the orig- inal preparation was allegedly tied up in a string. The Oxford English Dictionary traces an early use in American literature to O. Henry's 1906 collection of short stories The Four Million. HANGER STEAK Named because it "hangs" from the diaphragm between the rib and the loin of the animal. Called butcher steak and oyster steak in the past, it has only recently been promoted under this trendy American name. The Oxford En- glish Dictionary finds its first citation in a 1988 edition of the New York Times.

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