Medium rare is great....raw,not so much.
It has to beat the hell out of Lutefisk!
Steak tartare! It was considered a hangover cure in NYC when I was growing up...especially served with a raw egg and capers and Worcestershire on top.
Why am I only hearing of this NOW?
Must be why all the wusscuntsinites are liberal and letting jihadis into their state...
They obviously have roundworm brain infestations due to eating RAW RED MEAT!!!
Raw meat..yum yum...my favorite right next to marinated hog balls.
What a joke. I eat steak tartare at least twice a month. Even raw pork is safe to eat as trichinosis is no longer a threat. I brine/cure/cold smoke Atlantic farm raised salmon a couple times a month. Farm raised salmon is the only fresh raw fish that is totally safe to eat. Wild salmon on the other hand is riddled with parasites.
My advice for max happiness holidays.
Don’t have any contact with any level of government. No people associated with any level of government, no shows or news with government in them, nothing.
Make a strong conscious effort.
Do not let them around you or into your homes.
And for a happier, saner 2021, continue following these guidelines into the new year.
This is a real thing? Never heard of it. Don’t think I want to try this.
Raw beef (ground round) and onions on rye bread. Been eating it since I was eight years old.
Disgusting.
I take my steak on the slight rare side of medium, good healthy pale pink in the middle of cooked edges.
Sushi on the hoof.
I do love tartare.
I’ve been eating raw beef since I was but a wee crumb-cruncher - everything was just called hamburger back in the day, now my butcher grinds chuck, sirloin and prime rib for me. My grandfather drove a horse drawn delivery wagon and ate raw beef while on his route. My mother picked up the taste from him and she passed it down to me. No bread, no onions, just a little salt and beef. Ummmm good !
I must say that one of the greatest perks for carnivores is having a butcher shop right around the corner. As a regular over the course of many years my butcher occasionally has some “special” goodies that he offers to me before they make it to the meat counter, like his special stash of prime rib. Aged for three months and covered in green mold, when trimmed I can truly state that you just can’t get that fine a cut of meat at the supermarket.
Flip the DHS, whatever that is. BTW, I’m in Cleveland, not Wisconsin.
BS. I’m from WI. BS.