Text 12532, 90 rader
Skriven 2011-06-21 21:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: pulverised 505
======================
 -=> Jim Weller said to Carol Shenkenberger <=-

 CS> Don loves raw ground beef and
 CS> frankly, I do as well so this is the safer way to go about it.
 JW> I would be extra careful with raw too. But I like my burgers
 JW> medium-well. Steak tartare I prefer very lean and chopped not
 JW> ground.

My brother rather sententiously said that there should be
some bacteria in your diet to teach your immune system
what to do: I told him that perhaps the best thing would
be to eat stuff that was just this side of rotten, so
one's immune system could be maximally exercised.

Though I was not really serious, I eat raw ground beef.

As far as tartare goes, it should be neither chopped (which
is a worthy dish in itself) nor ground (which is kibbee).
Classically speaking, it's scraped with either a dull knife
or the back of a knife, and the meat is tiny almost
indiscernible crumbs. It's supposed to simulate the texture
of the original: supposedly one of Genghis's couriers had
to leave really early one day, and his wife packed him a
box lunch of raw meat. But as he had to travel as light as
possible, and lacking saddlebags, he put the packet of meat
under the saddle of his horse for safekeeping. At lunchtime,
he discovered to his dismay that his meal had turned to mush.
But being hungry, he tasted it, and guess what. Hence tartare.

==
 JW> Very fancy meatloaf...

That's what pate is.

 JW> Title: Pate Del Camp - Country-Style Pate
 JW> Categories: French, Spanish, Pork, Groundmeat, Offal
 JW> From the Hostalet de Vives in the town of Vives, in the French
 JW> Catalan Pyrenees not far from the Spanish border crossing at Le
 JW> Perthus.
 JW> From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET
 JW> By: COLMAN ANDREWS

There's nothing Spanish about this. Nor secret. It's a pretty
standard Froggish recipe.

Beef tartare
cat: raw, meat, main, mine
serves: 1

1 lb beef
brandy
1 garlic clove, cut
olive oil
Worcestershire sauce to taste, optional
s&p
1 egg
1 ts capers - whole if small, chopped if large
1 Tb chopped onion
2 anchovy fillets, optional
1 Tb chopped parsley

The beef should be a lean, tender cut: filet is the standard, but
I have used sirloin, round, and even shoulder. It should be one
piece, as close to a cube as possible.

Cut a thin slice off each face of the cube of beef, wiping the
knife with a towel dipped in brandy after each cut. These thin
slices may be used for another (cooked) purpose. Rub each face
with garlic. Discard the garlic or use for another (cooked) purpose.

Using the knife (classically, the dull side of the knife), tease
off crumbs of meat until you have a pile of crumbs on the board
and a very small amount of raggedy or gristly stuff, which you
may discard or use for another purpose. There will be 8-10 oz
of very tender beef crumbs.

Combine the beef crumbs with Worcester sauce and oil. Season to
taste with salt and pepper. Mound into a hill on a chilled plate.
Using the back of a clean spoon, make a well in the center of the
meat. Plop a raw egg yolk in the well (discard the white or use
for something else). Garnish with capers, onions, anchovies, and
strew the parsley over.

Source: moi
Posted 10-26-96


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)