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Posted to alt.food.sushi
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should I eat wild salmon sushi from a reputable fish monger?
"Dan Logcher" > wrote in message
...
> wrote:
> > Dan - What sort of meat do you use in your steak tartare? Not shrink
> > wrapped chopped meat from the supermarket, i hope! I used to eat that
> > when I was a kid, but I'm afraid to eat it now.
>
> I buy boneless NY Shell steaks from Whole Foods, trim and chop in my
> food processor. I then add a raw egg, worcestercestershire sauce, A1
> sauce, Heines 57 sauce, and a spoon full or two of Grey Poupon mustard.
> Mix well and chill overnight. Serve on Pepperidge Farms toasted thin
> bread or Kavle crackers.
>
> Most beef contamination seems to occur with hamburg, since the equipment
> isn't cleaned for many batches of ground beef. I've always ground my own
> for Steak Tartare.
>
> --
> Dan
Sounds delicious.
I find the meats at Whole Foods excellent, as well as the Bell & Evans
chickens they sell.
As to the fish section, they make an effort but I could do better. 
I find their variety is good but the freshness is mediocre.
M
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