Bob Terwilliger said...

> Andy wrote:
>
>> I thought it was prepared with raw egg which presents a salmonella
>> problem today.
>
> You could always use pasteurized eggs (assuming you can find them in
> your local area). I only use the yolk.
>
>
>> 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 wouldn't use anything as fatty as ribeye; the idea of that much cold
> raw beef fat doesn't appeal to me. I like using bottom round: It's very
> lean, and it's got a good beefy flavor. Serving it as tartare avoids the
> problems of its getting tough and picking up a liverish flavor when it
> cooks.
>
> Hand-chopping rather than grinding makes a big difference in the
> texture; I prefer the hand-chopped version. As for what to serve it on,
> I go with a good-quality white bread with a dense crumb. Sometimes I
> toast the bread. Bagel chips or melba toast also work well, but they've
> got a more aggressive crunch than I like for this. I offer capers,
> mustard, cornichons, raw onion, and chopped parsley on the side.
>
> Bob


Bob,

Rib eye might be a mistake. I've never tasted it raw. Nor have I seen ST
prepared, hand chopped or otherwise.

Rib eye was just a thought about flavor. Ground beef doesn't taste like
much these days.

Best,

Andy
--
Eat first, talk later.