On Sat, 06 Jun 2009 15:22:37 -0700, Mack A. Damia
> wrote:

>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

Look for "battuta di carne alla piemontese" and you'll find what I was
talking about :-)

Nathalie in Switzerland