Kill yourself.

"Humongous Mungbean" > wrote in message
...
> Kill yourself.


That's funny I was jus thinking the same about you.

"Dimitri" > wrote in news:JpUVl.31099$Ws1.2525
@nlpi064.nbdc.sbc.com:


> That's funny I was jus thinking the same about you.
>
>


That's really funny........ I was just thinking of making this sometime soon.

Using eye fillet steak..... so tender you could cut it with a butter knife.

I know the SO would have a go at eating the ST, I just don't think she'll be
adventurous enough to go the raw egg yolk on top!!


--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the job
and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

On Thu, 4 Jun 2009 19:48:46 +0000 (UTC), PeterL >
wrote:

>"Dimitri" > wrote in news:JpUVl.31099$Ws1.2525
:
>
>
>> That's funny I was jus thinking the same about you.
>>
>>
>
>
>That's really funny........ I was just thinking of making this sometime soon.
>
>Using eye fillet steak..... so tender you could cut it with a butter knife.
>
>I know the SO would have a go at eating the ST, I just don't think she'll be
>adventurous enough to go the raw egg yolk on top!!

There was a bar in Troy Hill near Pittsburgh that served a cannibal
sandwich.

I think it was a large melba toast round, but the bartender would
spread raw ground round on the toast and then dip it in chopped
onions.

It was delicious but could be a little hard on digestion a few hours
later.
--
mad

On Jun 4, 4:04 pm, Mack A. Damia > wrote:
> On Thu, 4 Jun 2009 19:48:46 +0000 (UTC), PeterL >
> wrote:
>
> >"Dimitri" > wrote in news:JpUVl.31099$Ws1.2525
> :
>
> >> That's funny I was jus thinking the same about you.
>
> >That's really funny........ I was just thinking of making this sometime soon.
>
> >Using eye fillet steak..... so tender you could cut it with a butter knife.
>
> >I know the SO would have a go at eating the ST, I just don't think she'll be
> >adventurous enough to go the raw egg yolk on top!!
>
> There was a bar in Troy Hill near Pittsburgh that served a cannibal
> sandwich.
>
> I think it was a large melba toast round, but the bartender would
> spread raw ground round on the toast and then dip it in chopped
> onions.
>
> It was delicious but could be a little hard on digestion a few hours
> later.
> --
> mad

For a Polish friend's birthday years ago I made ST. Found a recipie
and everything. Good steak, anchovies. He liked it. Just for the
hell of it, I made another, down-scale, version - hamburger,
sardines. I liked the knock-off better. Maybe it was the extra fat.

I'm surprised the bar could get health dept. clearance for the
cannibal. For all my life, my dad's favorite meal was a raw
hamburger sandwich with a thick slice of onion and a tomato eaten out-
of-hand, with a shot and a beer. I know it is the most dangerous way
to eat beef, but he's done it for most of his 90 years. He's got
some health problems, but never anything food-poisoning related. I
still keep hamburger on hand for him to snack on, but no more
boilermakers.

B

bulka said...

> On Jun 4, 4:04 pm, Mack A. Damia > wrote:
>> On Thu, 4 Jun 2009 19:48:46 +0000 (UTC), PeterL >
>> wrote:
>>
>> >"Dimitri" > wrote in news:JpUVl.31099$Ws1.2525
>> :
>>
>> >> That's funny I was jus thinking the same about you.
>>
>> >That's really funny........ I was just thinking of making this
>> >sometime soon.
>>
>> >Using eye fillet steak..... so tender you could cut it with a butter
>> >knife.
>>
>> >I know the SO would have a go at eating the ST, I just don't think
>> >she'll be adventurous enough to go the raw egg yolk on top!!
>>
>> There was a bar in Troy Hill near Pittsburgh that served a cannibal
>> sandwich.
>>
>> I think it was a large melba toast round, but the bartender would
>> spread raw ground round on the toast and then dip it in chopped
>> onions.
>>
>> It was delicious but could be a little hard on digestion a few hours
>> later.
>> --
>> mad
>
> For a Polish friend's birthday years ago I made ST. Found a recipie
> and everything. Good steak, anchovies. He liked it. Just for the
> hell of it, I made another, down-scale, version - hamburger,
> sardines. I liked the knock-off better. Maybe it was the extra fat.
>
> I'm surprised the bar could get health dept. clearance for the
> cannibal. For all my life, my dad's favorite meal was a raw
> hamburger sandwich with a thick slice of onion and a tomato eaten out-
> of-hand, with a shot and a beer. I know it is the most dangerous way
> to eat beef, but he's done it for most of his 90 years. He's got
> some health problems, but never anything food-poisoning related. I
> still keep hamburger on hand for him to snack on, but no more
> boilermakers.
>
> B


A friend of the family served ST for us many times when we were kids. I liked
it. That was back in the day when ground beef actually tasted good raw!

I thought it was prepared with raw egg which presents a salmonella problem
today.

To make it like in olden days, it might come back into favor when there are
test strips for things like ecoli, lysteria (sp?), salmonella, etc., for home
consumers available in supermarkets.

I don't remember the grade of meat. I'd probably grind rib eye. I also forget
what it was served on... little pumpernickel squares comes to mind. I do
remember it being served almost as sparingly as caviar.

Best,

Andy
--
Eat first, talk later.

bulka wrote:
> On Jun 4, 4:04 pm, Mack A. Damia > wrote:
>
>>On Thu, 4 Jun 2009 19:48:46 +0000 (UTC), PeterL >
>>wrote:
>>
>>
>>>"Dimitri" > wrote in news:JpUVl.31099$Ws1.2525
:
>>
>>>>That's funny I was jus thinking the same about you.
>>
>>>That's really funny........ I was just thinking of making this sometime soon.
>>
>>>Using eye fillet steak..... so tender you could cut it with a butter knife.
>>
>>>I know the SO would have a go at eating the ST, I just don't think she'll be
>>>adventurous enough to go the raw egg yolk on top!!
>>
>>There was a bar in Troy Hill near Pittsburgh that served a cannibal
>>sandwich.
>>
>>I think it was a large melba toast round, but the bartender would
>>spread raw ground round on the toast and then dip it in chopped
>>onions.
>>
>>It was delicious but could be a little hard on digestion a few hours
>>later.
>>--
>>mad
>
>
> For a Polish friend's birthday years ago I made ST. Found a recipie
> and everything. Good steak, anchovies. He liked it. Just for the
> hell of it, I made another, down-scale, version - hamburger,
> sardines. I liked the knock-off better. Maybe it was the extra fat.
>
> I'm surprised the bar could get health dept. clearance for the
> cannibal. For all my life, my dad's favorite meal was a raw
> hamburger sandwich with a thick slice of onion and a tomato eaten out-
> of-hand, with a shot and a beer. I know it is the most dangerous way
> to eat beef, but he's done it for most of his 90 years. He's got
> some health problems, but never anything food-poisoning related. I
> still keep hamburger on hand for him to snack on, but no more
> boilermakers.
>
> B

Since they were little, my kids have lurked around underfoot when I'm
getting ready to grill steaks. The bribe to get the heck out of my way
was/is one of my own favorite treats - a chunk of the seasoned, raw
steak carved off the main piece and seared briefly in a hot frying pan -
blue steak, essentially.

It used to shock the begeezus out of my mother. And the first time she
had my daughter over (she was probably not quite 5) and was fixing steak
and my daughter demanded the usual tribute, my mother actually called me
for permission to prepare it according to DD's instructions.

Mack A. Damia wrote:
>
>>
>> Using eye fillet steak..... so tender you could cut it with a butter knife.
>>
>> I know the SO would have a go at eating the ST, I just don't think she'll be
>> adventurous enough to go the raw egg yolk on top!!
>
> There was a bar in Troy Hill near Pittsburgh that served a cannibal
> sandwich.
>
> I think it was a large melba toast round, but the bartender would
> spread raw ground round on the toast and then dip it in chopped
> onions.
>
> It was delicious but could be a little hard on digestion a few hours
> later.


I just started reading a book about Attila the Hun, and the Huns, and it
tells an interesting tale about the possible origins of Steak Tartare.
I have to say that it made me wonder how anyone can eat it. According to
the book, the Huns used to lay chunks of meat under their saddles,
partly to cushion the horse's back. It picked up a lot of salt from the
horse sweat. Eventually they would eat it.
I may never again eat steak Tartare.

On Thu, 4 Jun 2009 13:46:05 -0700 (PDT), bulka
> wrote:

>On Jun 4, 4:04 pm, Mack A. Damia > wrote:
>> On Thu, 4 Jun 2009 19:48:46 +0000 (UTC), PeterL >
>> wrote:
>>
>> >"Dimitri" > wrote in news:JpUVl.31099$Ws1.2525
>> :
>>
>> >> That's funny I was jus thinking the same about you.
>>
>> >That's really funny........ I was just thinking of making this sometime soon.
>>
>> >Using eye fillet steak..... so tender you could cut it with a butter knife.
>>
>> >I know the SO would have a go at eating the ST, I just don't think she'll be
>> >adventurous enough to go the raw egg yolk on top!!
>>
>> There was a bar in Troy Hill near Pittsburgh that served a cannibal
>> sandwich.
>>
>> I think it was a large melba toast round, but the bartender would
>> spread raw ground round on the toast and then dip it in chopped
>> onions.
>>
>> It was delicious but could be a little hard on digestion a few hours
>> later.
>> --
>> mad
>
>For a Polish friend's birthday years ago I made ST. Found a recipie
>and everything. Good steak, anchovies. He liked it. Just for the
>hell of it, I made another, down-scale, version - hamburger,
>sardines. I liked the knock-off better. Maybe it was the extra fat.
>
>I'm surprised the bar could get health dept. clearance for the
>cannibal. For all my life, my dad's favorite meal was a raw
>hamburger sandwich with a thick slice of onion and a tomato eaten out-
>of-hand, with a shot and a beer. I know it is the most dangerous way
>to eat beef, but he's done it for most of his 90 years. He's got
>some health problems, but never anything food-poisoning related. I
>still keep hamburger on hand for him to snack on, but no more
>boilermakers.
>
>B

Niney years old? God bless him!!

Why not let him have teensy-weensy shots with a short beer?

Let him enjoy life!
--
mad

Andy wrote:

> I thought it was prepared with raw egg which presents a salmonella problem
> today.

You could always use pasteurized eggs (assuming you can find them in your
local area). I only use the yolk.


> I don't remember the grade of meat. I'd probably grind rib eye. I also
> forget what it was served on... little pumpernickel squares comes to mind.

I wouldn't use anything as fatty as ribeye; the idea of that much cold raw
beef fat doesn't appeal to me. I like using bottom round: It's very lean,
and it's got a good beefy flavor. Serving it as tartare avoids the problems
of its getting tough and picking up a liverish flavor when it cooks.

Hand-chopping rather than grinding makes a big difference in the texture; I
prefer the hand-chopped version. As for what to serve it on, I go with a
good-quality white bread with a dense crumb. Sometimes I toast the bread.
Bagel chips or melba toast also work well, but they've got a more aggressive
crunch than I like for this. I offer capers, mustard, cornichons, raw onion,
and chopped parsley on the side.

Bob

On Thu, 04 Jun 2009 19:11:09 -0400, Dave Smith
> wrote:

>
> I just started reading a book about Attila the Hun, and the Huns, and it
> tells an interesting tale about the possible origins of Steak Tartare.
> I have to say that it made me wonder how anyone can eat it. According to
> the book, the Huns used to lay chunks of meat under their saddles,
> partly to cushion the horse's back. It picked up a lot of salt from the
> horse sweat. Eventually they would eat it.
> I may never again eat steak Tartare.

But after a week riding the steppe it'd be far more beef jerky than
steak tartar.

Matthew

--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

Bob Terwilliger said...

> Andy wrote:
>
>> I thought it was prepared with raw egg which presents a salmonella
>> problem today.
>
> You could always use pasteurized eggs (assuming you can find them in
> your local area). I only use the yolk.
>
>
>> I don't remember the grade of meat. I'd probably grind rib eye. I also
>> forget what it was served on... little pumpernickel squares comes to
>> mind.
>
> I wouldn't use anything as fatty as ribeye; the idea of that much cold
> raw beef fat doesn't appeal to me. I like using bottom round: It's very
> lean, and it's got a good beefy flavor. Serving it as tartare avoids the
> problems of its getting tough and picking up a liverish flavor when it
> cooks.
>
> Hand-chopping rather than grinding makes a big difference in the
> texture; I prefer the hand-chopped version. As for what to serve it on,
> I go with a good-quality white bread with a dense crumb. Sometimes I
> toast the bread. Bagel chips or melba toast also work well, but they've
> got a more aggressive crunch than I like for this. I offer capers,
> mustard, cornichons, raw onion, and chopped parsley on the side.
>
> Bob


Bob,

Rib eye might be a mistake. I've never tasted it raw. Nor have I seen ST
prepared, hand chopped or otherwise.

Rib eye was just a thought about flavor. Ground beef doesn't taste like
much these days.

Best,

Andy
--
Eat first, talk later.

Matthew Malthouse wrote:
> On Thu, 04 Jun 2009 19:11:09 -0400, Dave Smith
> > wrote:
>
>> I just started reading a book about Attila the Hun, and the Huns, and it
>> tells an interesting tale about the possible origins of Steak Tartare.
>> I have to say that it made me wonder how anyone can eat it. According to
>> the book, the Huns used to lay chunks of meat under their saddles,
>> partly to cushion the horse's back. It picked up a lot of salt from the
>> horse sweat. Eventually they would eat it.
>> I may never again eat steak Tartare.
>
> But after a week riding the steppe it'd be far more beef jerky than
> steak tartar.

Perhaps so, but the idea of using a chunk of beef as a saddle cushion
and sopping up all that horse sweat for a few weeks and then eating it
is enough to make me retch. . Thanks, but no thanks.

"Dave Smith" ha scritto nel messaggio
> Matthew Malthouse wrote:
>> On Thu, 04 Jun 2009 19:11:09 -0400, Dave Smith

>>> I just started reading a book about Attila the Hun, and the Huns, and it
>>> >>> tells an interesting tale about the possible origins of Steak
>>> Tartare. >>> I have to say that it made me wonder how anyone can eat it.
>>> According to >>> the book, the Huns used to lay chunks of meat under
>>> their saddles, >>> partly to cushion the horse's back. It picked up a
>>> lot of salt from the horse sweat. Eventually they would eat it.
>>> I may never again eat steak Tartare.
>>
>> But after a week riding the steppe it'd be far more beef jerky than>>
>> steak tartar.
>
> Perhaps so, but the idea of using a chunk of beef as a saddle cushion >
> and sopping up all that horse sweat for a few weeks and then eating it >
> is enough to make me retch. . Thanks, but no thanks.

I call that a real stretch. I rather doubt there's much evidence for such a
conclusion. Wherever a steak tartare type dish exists, it's never in the
peasant cuisine, anyway, but usually very firmly attached to the platter of
the rich who can afford meat one is sure of.

I might attach the fermented mare's milk Kazak thing to Attila's hordes,
tho.
>

Giusi wrote:

> I call that a real stretch. I rather doubt there's much evidence for such a
> conclusion. Wherever a steak tartare type dish exists, it's never in the
> peasant cuisine, anyway, but usually very firmly attached to the platter of
> the rich who can afford meat one is sure of.

Lobster is now a dish for the rich too, but used to be such cheap stuff
that people were embarrassed to be seen eating it. However, the author
made the suggestion, but with the disclaimer that it was somewhat
speculative that it was the origin of Steak Tartare, while they did use
slabs of meat as saddle cushions, and that they did eventually eat the
meat. I don't have an aversion to raw meat and have eaten Steak Tartare
and liked it, but that Hun stuff is just plain revolting.


> I might attach the fermented mare's milk Kazak thing to Attila's hordes,
> tho.

Kumys? If I understand correctly, is similar to kefir, except that it
is made with mare's milk instead of cow milk. I occasionally buy kefir
and it is almost like a tonic.

"Dave Smith" ha scritto nel messaggio
> Giusi wrote:
>
>> I call that a real stretch. I rather doubt there's much evidence for
>> such a conclusion. Wherever a steak tartare type dish exists, it's never
>> in the peasant cuisine, anyway, but usually very firmly attached to the
>> platter of the rich who can afford meat one is sure of.
>
> Lobster is now a dish for the rich too, but used to be such cheap stuff >
> that people were embarrassed to be seen eating it.

Not precisely, but there was a prosciption on how many times a week you
could feed it to the servants.

However, the author made the suggestion, but with the disclaimer that it
was somewhat speculative that it was the origin of Steak Tartare, while
they did use
> slabs of meat as saddle cushions, and that they did eventually eat the >
> meat.

Yes, but days old salted meat would seem to lead to salt beef, not steak
tartare.

I don't have an aversion to raw meat and have eaten Steak Tartare and liked
it, but that Hun stuff is just plain revolting.

I find it so, but I don't think of steak tartare in the same thought and
still love it.

>> I might attach the fermented mare's milk Kazak thing to Attila's hordes,
tho.
>
> Kumys? If I understand correctly, is similar to kefir, except that it >
> is made with mare's milk instead of cow milk. I occasionally buy kefir >
> and it is almost like a tonic.

I have not had it, but have had kefir. It's the only thing sold here (in
Arabic butcher shops) that resembles buttermilk. My friend who travels in
Kazakhstan says it isn't very tasty, however.

On Jun 4, 3:46*pm, bulka > wrote:
(snip)
> For all *my life, my dad's favorite meal was a raw
> hamburger sandwich with a thick slice of onion and a tomato eaten out-
> of-hand, with a shot and a beer. * I know it is the most dangerous way
> to eat beef, but he's done it for most of his 90 years. * He's got
> some health problems, but never anything food-poisoning related. *I
> still keep hamburger on hand for him to snack on, but no more
> boilermakers.
>
> B
=======================
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!

On Fri, 05 Jun 2009 09:31:36 -0400, Dave Smith wrote:

> Matthew Malthouse wrote:
>> On Thu, 04 Jun 2009 19:11:09 -0400, Dave Smith
>> > wrote:
>>
>>> I just started reading a book about Attila the Hun, and the Huns, and it
>>> tells an interesting tale about the possible origins of Steak Tartare.
>>> I have to say that it made me wonder how anyone can eat it. According to
>>> the book, the Huns used to lay chunks of meat under their saddles,
>>> partly to cushion the horse's back. It picked up a lot of salt from the
>>> horse sweat. Eventually they would eat it.
>>> I may never again eat steak Tartare.
>>
>> But after a week riding the steppe it'd be far more beef jerky than
>> steak tartar.
>
> Perhaps so, but the idea of using a chunk of beef as a saddle cushion
> and sopping up all that horse sweat for a few weeks and then eating it
> is enough to make me retch. . Thanks, but no thanks.

horse meat from under the saddle when you ride a cow is much better.

your pal,
blake

On Fri, 5 Jun 2009 09:30:50 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>On Jun 4, 3:46*pm, bulka > wrote:
> (snip)
>> For all *my life, my dad's favorite meal was a raw
>> hamburger sandwich with a thick slice of onion and a tomato eaten out-
>> of-hand, with a shot and a beer. * I know it is the most dangerous way
>> to eat beef, but he's done it for most of his 90 years. * He's got
>> some health problems, but never anything food-poisoning related. *I
>> still keep hamburger on hand for him to snack on, but no more
>> boilermakers.
>>
>> B
>=======================
>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.
--
mad

In article >, Andy > wrote:

> I don't remember the grade of meat. I'd probably grind rib eye. I also forget
> what it was served on... little pumpernickel squares comes to mind. I do
> remember it being served almost as sparingly as caviar.
>
> Best,
>
> Andy

IMHO rib-eye is a bit fatty for eating raw.

Raw beef fat is just nasty.

While I prefer a fattier cut for making ground beef for cooking, when I
make tartar, I get sirloin tip, the leanest I can, cube it and serve
with a dipping sauce of raw egg yolk and a bit of oyster sauce.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Dave Smith > wrote:

> Mack A. Damia wrote:
> >
> >>
> >> Using eye fillet steak..... so tender you could cut it with a butter
> >> knife.
> >>
> >> I know the SO would have a go at eating the ST, I just don't think she'll
> >> be
> >> adventurous enough to go the raw egg yolk on top!!
> >
> > There was a bar in Troy Hill near Pittsburgh that served a cannibal
> > sandwich.
> >
> > I think it was a large melba toast round, but the bartender would
> > spread raw ground round on the toast and then dip it in chopped
> > onions.
> >
> > It was delicious but could be a little hard on digestion a few hours
> > later.
>
>
> I just started reading a book about Attila the Hun, and the Huns, and it
> tells an interesting tale about the possible origins of Steak Tartare.
> I have to say that it made me wonder how anyone can eat it. According to
> the book, the Huns used to lay chunks of meat under their saddles,
> partly to cushion the horse's back. It picked up a lot of salt from the
> horse sweat. Eventually they would eat it.
> I may never again eat steak Tartare.

The huns also drank fermented mares milk. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Humongous Mungbean" > wrote in
:

> Kill yourself.
>

Remember the Mr. Bean episode where he treated himself out to a French
restaurant on his birthday, blindly ordered something off the menu, and got
steak tartare? Hilarious.

"Omelet" schrieb :
> Dave Smith > wrote:
>
>> Mack A. Damia wrote:
>> >
>> >>
>> >> Using eye fillet steak..... so tender you could cut it with a butter
>> >> knife.
>> >>
>> >> I know the SO would have a go at eating the ST, I just don't think
>> >> she'll
>> >> be
>> >> adventurous enough to go the raw egg yolk on top!!
>> >
>> > There was a bar in Troy Hill near Pittsburgh that served a cannibal
>> > sandwich.
>> >
>> > I think it was a large melba toast round, but the bartender would
>> > spread raw ground round on the toast and then dip it in chopped
>> > onions.
>> >
>> > It was delicious but could be a little hard on digestion a few hours
>> > later.
>>
>>
>> I just started reading a book about Attila the Hun, and the Huns, and it
>> tells an interesting tale about the possible origins of Steak Tartare.

What Huns would that be ? The ones who can't be traced after Attila's
death ? You know that Attila is Gothic word, meaning "little father" ?

And why would a dish be named after a completely different group,
the Tatars, instead of being called "Beef Hun " ? ;-)

>> I have to say that it made me wonder how anyone can eat it. According to
>> the book, the Huns used to lay chunks of meat under their saddles,
>> partly to cushion the horse's back. It picked up a lot of salt from the
>> horse sweat. Eventually they would eat it.
>> I may never again eat steak Tartare.
>
Don't let a good dish slip your grasp because of bad "history".

> The huns also drank fermented mares milk. ;-)

Which Huns ?

Cheers,

Michael Kuettner

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

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

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