On Sat, 06 Jun 2009 21:51:59 +0200, Nathalie Chiva
<Nathaliedotchivaatgmail.remove.com> wrote:

>On Fri, 05 Jun 2009 10:32:04 -0700, Mack A. Damia
> wrote:
>
>>On Fri, 5 Jun 2009 09:30:50 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:
>>>=======================
>>>When I was a kid we had "Tiger Meat". Very lean round steak ground or
>>>chopped fine mixed with salt & pepper. scallions, tabasco. a little
>>>worcestershire and maybe an egg yolk (if mom or dad could sneak it in
>>>there, we'd eat the raw meat but ixnay on the olkyay! This was always
>>>spread on thin deli rye or pumpernickle. It is awful if you fry it -
>>>that's how I learned (at 10) that ya gotta have fat in burger beef!
>>>Lynn in Fargo
>>>gonna make some - just a little!
>>
>>You nudged my memory. The cannibal burger in Troy Hill was served on
>>a slice of rye bread.
>>
>>I think salt, pepper and Tobasco were the only condiments offered.
>
>In Piedmont, they make "Carne cruda alla Piemontese", raw ground meat
>(the best one - it's truly superior) just seasoned wih salt, pepper,
>crushed garlic, a tiny bit of lemon juice and olive oil. To die for.
>
>Nathalie in Switzerland

I was only able to find a recipe calling for veal, but I can imagine
that a fine cut of chopped beef would be outstanding.

Carne cruda alla piemontese (Raw marinated veal)

(serves 4 )

Rub a serving dish with a clove of garlic, then place 400g of thinly
sliced raw veal on it. Season with salt and pepper and pour over a
generous amount of extravirgin olive oil and lemon juice to barely
cover the meat. Leave to rest for a few minutes before serving

--
mad