Giusi wrote:

> I call that a real stretch. I rather doubt there's much evidence for such a
> conclusion. Wherever a steak tartare type dish exists, it's never in the
> peasant cuisine, anyway, but usually very firmly attached to the platter of
> the rich who can afford meat one is sure of.

Lobster is now a dish for the rich too, but used to be such cheap stuff
that people were embarrassed to be seen eating it. However, the author
made the suggestion, but with the disclaimer that it was somewhat
speculative that it was the origin of Steak Tartare, while they did use
slabs of meat as saddle cushions, and that they did eventually eat the
meat. I don't have an aversion to raw meat and have eaten Steak Tartare
and liked it, but that Hun stuff is just plain revolting.


> I might attach the fermented mare's milk Kazak thing to Attila's hordes,
> tho.

Kumys? If I understand correctly, is similar to kefir, except that it
is made with mare's milk instead of cow milk. I occasionally buy kefir
and it is almost like a tonic.