"Dan Logcher" > wrote in message
...
> Musashi wrote:
> > "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.
> >
> > Sounds delicious.
>
> My grandfather's recipe. I took over the task of making it after
> he passed away.
>
> > I find the meats at Whole Foods excellent, as well as the Bell & Evans
> > chickens they sell.
>
> The meats are excellent, though a little pricey. The boneless NY Shell
> was $10.99/lb.
>

Yes, Whole Foods has good stuff but it's all pretty pricey.

> > 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.
>

I find Supermarket fish (at least in the A&P, Food Emporium and Stop&Shop
locally)
so far below my standards that I can't imagine buying anything.

> Its better than regular supermarket fish though.. just way too expensive
> for me to shop on a weekly basis.
> Dan

Same here. Once or twice a month for me.
M