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Do you eat raw meat and how do you prepare it?
On Sat, 08 Oct 2005 23:16:39 -0400,
wrote:
>On Thu, 06 Oct 2005 17:20:47 +0200, Nathalie Chiva
> wrote:
>
>>Very small quantity of sour cream and olive oil, so yes, it's
>>relatively light. And most importantly, it has a light "feel", I can't
>>eat too much of the regular steak tartare (with ketchup and eggs), it
>
>Ketchup in steak tartare...I've never heard of such a thing. Is this some thing
>local/regional to Switzerland?
No, if you look up recipes on the web (at least the French ones) they
pretty much all mention it.
Nathalie in Switzerland
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