bulka said...

> On Jun 4, 4:04 pm, Mack A. Damia > wrote:
>> On Thu, 4 Jun 2009 19:48:46 +0000 (UTC), PeterL >
>> wrote:
>>
>> >"Dimitri" > wrote in news:JpUVl.31099$Ws1.2525
>> :
>>
>> >> That's funny I was jus thinking the same about you.
>>
>> >That's really funny........ I was just thinking of making this
>> >sometime soon.
>>
>> >Using eye fillet steak..... so tender you could cut it with a butter
>> >knife.
>>
>> >I know the SO would have a go at eating the ST, I just don't think
>> >she'll be adventurous enough to go the raw egg yolk on top!!
>>
>> There was a bar in Troy Hill near Pittsburgh that served a cannibal
>> sandwich.
>>
>> I think it was a large melba toast round, but the bartender would
>> spread raw ground round on the toast and then dip it in chopped
>> onions.
>>
>> It was delicious but could be a little hard on digestion a few hours
>> later.
>> --
>> mad
>
> For a Polish friend's birthday years ago I made ST. Found a recipie
> and everything. Good steak, anchovies. He liked it. Just for the
> hell of it, I made another, down-scale, version - hamburger,
> sardines. I liked the knock-off better. Maybe it was the extra fat.
>
> I'm surprised the bar could get health dept. clearance for the
> cannibal. For all my life, my dad's favorite meal was a raw
> hamburger sandwich with a thick slice of onion and a tomato eaten out-
> of-hand, with a shot and a beer. I know it is the most dangerous way
> to eat beef, but he's done it for most of his 90 years. He's got
> some health problems, but never anything food-poisoning related. I
> still keep hamburger on hand for him to snack on, but no more
> boilermakers.
>
> B


A friend of the family served ST for us many times when we were kids. I liked
it. That was back in the day when ground beef actually tasted good raw!

I thought it was prepared with raw egg which presents a salmonella problem
today.

To make it like in olden days, it might come back into favor when there are
test strips for things like ecoli, lysteria (sp?), salmonella, etc., for home
consumers available in supermarkets.

I don't remember the grade of meat. I'd probably grind rib eye. I also forget
what it was served on... little pumpernickel squares comes to mind. I do
remember it being served almost as sparingly as caviar.

Best,

Andy
--
Eat first, talk later.