How do you like it?

Debi

Owner/Admin
Staff
Joined
Sep 16, 2013
Messages
240,716
Reaction score
232,070
Points
315
Location
South of Indy
81971983_2822768484435621_2879549437644898304_n.png
 
#3 with baked potato or steak fries.

Seeing those cuts reminds me of when my mother used to make Beef Tartar. That's completely raw, ground beef and a #0 on the scale. She was a world-class chef and knew how to prepare food. She'd buy the best and freshest cut of beef and grind it to almost a paste. We'd each be served a plate with a raw egg on top and shot of whiskey on the side. The raw beef, egg and whiskey would then be mixed together with freshly cut white onions and capers and eaten on top of thick slices of fresh crusty bread. It was a mouth watering and savagely delicious feast.

And, yes, there was always the risk of food poisoning. So when those headlines became more frequent in the news, she finally stoped making Beef Tartar all together. I think she even felt a bit guilty in retrospect for exposing us to those risks. But when you keep a clean kitchen and really know your stuff those risks are significantly minimized. I can definitely say it was well worth it.
 
#3 with baked potato or steak fries.

Seeing those cuts reminds me of when my mother used to make Beef Tartar. That's completely raw, ground beef and a #0 on the scale. She was a world-class chef and knew how to prepare food. She'd buy the best and freshest cut of beef and grind it to almost a paste. We'd each be served a plate with a raw egg on top and shot of whiskey on the side. The raw beef, egg and whiskey would then be mixed together with freshly cut white onions and capers and eaten on top of thick slices of fresh crusty bread. It was a mouth watering and savagely delicious feast.

And, yes, there was always the risk of food poisoning. So when those headlines became more frequent in the news, she finally stoped making Beef Tartar all together. I think she even felt a bit guilty in retrospect for exposing us to those risks. But when you keep a clean kitchen and really know your stuff those risks are significantly minimized. I can definitely say it was well worth it.
I think the warnings are because of the changes in processing raw hamburger. Guidelines changed and problems began to happen rapidly. I also think that when we got our meat directly from the butcher, who knew how to handle it, or straight from the farm, we had a lesser degree of contamination.
 
I think the warnings are because of the changes in processing raw hamburger. Guidelines changed and problems began to happen rapidly. I also think that when we got our meat directly from the butcher, who knew how to handle it, or straight from the farm, we had a lesser degree of contamination.
The same is true of milk; if you let milk fresh from the cow go sour, it won't make you sick, but pasteurized milk will.
 
#3 with baked potato or steak fries.

Seeing those cuts reminds me of when my mother used to make Beef Tartar. That's completely raw, ground beef and a #0 on the scale. She was a world-class chef and knew how to prepare food. She'd buy the best and freshest cut of beef and grind it to almost a paste. We'd each be served a plate with a raw egg on top and shot of whiskey on the side. The raw beef, egg and whiskey would then be mixed together with freshly cut white onions and capers and eaten on top of thick slices of fresh crusty bread. It was a mouth watering and savagely delicious feast.

And, yes, there was always the risk of food poisoning. So when those headlines became more frequent in the news, she finally stoped making Beef Tartar all together. I think she even felt a bit guilty in retrospect for exposing us to those risks. But when you keep a clean kitchen and really know your stuff those risks are significantly minimized. I can definitely say it was well worth it.
As a kid I was gung-ho on incinerated food, but in my teens my little brother's nanny (who I had a huge amount of respect for) got married and at her wedding reception they had tartar. I was reluctant at first, but she got me to try eating raw meat and it was really really good. I stopped burning everything. I haven't gone raw since, but if I trusted the chef I would again. It was really good.