On a regular basis?
On a regular basis?
Not regular, but yes - a quality piece of fresh beefer aka tartar is pretty dam tasty!
I actually had beef tartar at a restaurant 2 weeks ago. Pretty tasty indeed.
Fellow vamp! I don't seem to eat too much beef like I used too, but when I am able to fire up the grill and have the yen - my porterhouse is pretty much ... red. Yum!!!
Counting Sushi, yes.
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I'm a vegetarian. Not even cooked meat passes my lips!
Two wheels good. Four wheels bad.
I eat my steaks medium rare. There must be a little blood in the middle, otherwise they're over-cooked.
Fish, I can eat raw any day.
On steak night, my wife accuses me of chasing cattle with a fork and steak knofe.
Mt favorite sandwich is the "Cannibal Sandwich". You need to know the quality of sanitation at your butcer though, since it's hand shopped raw sirloin and horseradish on Rye bread.
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I can down sushi like a shark. And several tuna dishes I cook are only lightly seared and the center is raw.
Had tartar, it's ok but I don't look for it, so I would not miss it if I never ate it again.
I like my steaks medium, too rare and I have a texture issue.
Oysters on the half shell, Mmmm, Mmmmm.
Raw kobe, done in a proper Japanese fashion, oh yeah.
Was out at a country butcher this past weekend. During deer season, it's nothing to drive (or me - ride my bike in) and see future venison in the truck bed. Stood one time in line and peeked over at this man with a big clear bag full of "parts" that I assumed was deer - now that one was rather funky - but HEY, AH'M out in da sticks!
I really don't eat much meat anymore - not cause I avoid it - just because when I make a meal for myself - it's not the usual meat and veggie kinda thing.
What I don't like when I hit that butcher though - is that behind the shop is a barn, with stalls ... and hay and sometimes animals Guess I'm the meat eater who doesn't want to see it on the hoof.
That is one place I trust, plus there's an awesome German Deli/smokehouse in a bad part of town that is superb. They actually make 4 types of liverwurst (yum). And they always have tartar available (I'm German, mostly anyway. One set of Grandparents are from Germany - and that grandmother prepared all the food for my parents wedding - which included, to my Mother's horror, a nice appetizer of steak tartar with a nice raw egg yolk nested on top of it).
Last edited by Tude; 03-02-08 at 10:19 PM.
A lot of places where I live barely pass sanitation requirements with fully cooked stuff. I just don't trust them to prepare raw meat. At steakhouses, I just order stuff medium well, and at least I'm pretty sure the nasties picked up during the slaughter and packing process are killed.
Now, a rancher who knows their cattle and steaks, on the other hand, I'd trust.
I won't eat any meat that isn't properly cooked. If it isn't grey/white all the way through, it ain't getting past my lips!
Yes I like raw meat or VERY rare meat too but you do need to be confident of the source. I would be rather reluctant to consume regular US supermarket meat raw. Organic grass fed meat on the other hand would be wonderful. I do consume regular Australian meat raw although most beef and lamb here is still mostly grass fed although its not exclusively grass fed. Feedlots are in Australia but they are not a huge part of the market yet.
You need a good recipe to make it tasty however. Most of my raw meat consumption comes from home made liver pate. Basically I cook some onions, garlic, herbs, and salt in some beef fat and at the last minute I add some chicken or rabbit livers then stir for 30 seconds and then its into the blender.
With regular muscle meat what I often do is to start by cutting the meat into thin slices and setting it aside until ready. Cook some onions, garlic or ginger (optional), salt and herbs in some butter. I add some beef stock here for flavor as well and let it cook until soft and the stock has reduced somewhat. Don't use that much stock. When its ready add the meat and cook for as little or as long as you wan't. I would cook it for anywhere from 1 to 2 minutes on gentle heat and then its done. It would depend on how thin or thick the slices of meat are but I would not cook it anywhere near right through.
Only occasional sushi for me. Other meat is cooked. Beef is usually medium all others well done.
As a microbiologist I can't endorse the practice of consuming un(der)cooked meat.
As a foodie, I'll eat just about anything that's put in front of me. Sushi, steak tartare, all manners of freshly opened shellfish... Pork and poultry need to be cooked, though. Too many microbiological issues with those to take any chances.
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