Posted on 12/20/2021 2:32:15 PM PST by mylife
Never heard of a cannibal sandwich. Ever. Sounds like reporter drama for a headline.
However steak tartar and carapace. Yes.
It is a Southern thing having to do with not being blood thirsty and greater susceptibility to bacterial infections in warmer climates. I would rather eat meat from the Microwave, desiccated and crunchy on the edges rather than eat it even medium rare.
It is close... Steak Tartare is cut, and not ground, but same deal with fresh and cold and quickly served.
https://www.seriouseats.com/balthazars-steak-tartare-recipe
Raw meat is delicious, but it has to be done with extreme care or you kill your guests...
;-)
Hunters actually have the best opportunity to eat fresh safe raw meat, and no worries about temps if you eat as you are field dressing.
Some people get food poisoning and others don’t. It’s either genetic or psychological - but it sure ain’t inevitable.
I’ve NEVER gotten sick from eating food - and I’m not the slightest bit careful. We only give up on leftovers when they start smelling bad or you can actually see weird stuff growing on it. Even then we might just cut off the offending part.
I have a daughter-in-law that gets food poisoning all the time. It can be really awkward at times - when we have all gone out together and ordered the exact same thing that made only her sick.
I guess only her serving was contaminated.
This sounds horrifying. Some twisted s*** goes on there.
I beg to differ
Cheaper than a funeral and the after service luncheon?
Steak tartare
Good job with the proper spelling, LTGM.
Brings back fond memories of a dear old boss I had; that guy loved steak tartare. This was back in the prosperous 70s when small business owners went out for lunch almost every day in the business district, treating their employees also, to scout for new contacts—or just for companionship and the expense write-off. Just seeing the raw egg in the well of a glob of minced meat turned my stomach, but why complain when he was paying for my lobster tail?
Does this meat taste funny to you?
good Stu!!
No thanks. I’ll stick with my raw BBQ ribs.
When working in Norway one of the guys persuaded me to try “Steak Tartar.” It was delicious. I still make it at home.
1. Sirloin fine ground and raw.
2. Mix in you spices of choice I use salt, pepper, a little bit of Italian seasoning, garlic powder and a raw egg yolk whole in the center of the steak. Go easy on the spices least one mask the wonderful taste of the raw sirloin.
I eat the steak until it is about half gone. I then puncture the egg yolk and let it run out on the remaining portion. It gives you a second taste of that delicious steak that is different from the first half.
I like it.
I forgot to add, A nice glass of Port goes very well with this.
I had raw meat pate in Belgium in the 70s.....serve with their french fries and other additions. It was very good but it was very finely minced. This stuff looks like they just opened up a pack of hamburger from Walmart and threw it on a plate...
“ribeye marinated in secret Filipino sauce, he called it “gili gili”
I don’t know gili gili sauce, but besides heat, the most pathogenic bacteria can be controlled by pH (ie. acid) and also water activity (salt). I would bet this sauce has both.”
You would be right. I knew a lady from Nogales who would marinate rib eyes in salt and vinegar for an hour or two then we would eat them. The marination seemed to ‘cook’ the meat. They were to die for!
Anyway, like you mentioned, we used top sirloin steak and it was finely ground. We bought it from a butcher. We served it with onions, salt and pepper to taste and brown horseradish mustard was available if that is what you liked. I did not care for it and only ate it with the mustard. I know of nobody who got sick and the Christmas tradition continued until we sold the bar. I cannot imagine using round steak and in the picture the meat looked too much like raw hamburger. What we served looked more like a bright red liver pate. You spread it on rye bread like peanut butter.
Yom
I found a whole bunch of laura’s beef on clearance for .99 cents a pound a couple of days ago. Score!
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