observer Posted July 6, 2011 Report Share Posted July 6, 2011 Anyone ever tried this? I was geared up to try it, then discovered it consists of raw steak with a raw egg yolk, - seems a bit dodgy? Quote Link to comment Share on other sites More sharing options...
fugtifino Posted July 6, 2011 Report Share Posted July 6, 2011 When in Paris a good few years ago I ordered this. The highly skilled and considerate waiter urged me to choose something else as it was "not at its best today". So, no. Quote Link to comment Share on other sites More sharing options...
Evil Sid Posted July 7, 2011 Report Share Posted July 7, 2011 Reminds me of as story one of my friends told me many years ago. He was in one off these "fancy" restaurants and ordered a steak. When it came it was cooked "blue". He told the waiter to take it back and cook it. His mate asked him what the problem was and he said it was raw and that a decent vet would have it back on it's feet in ten minutes. What I cannot reconcile is that they can serve steak in this manner yet all the advice that food experts give is to make sure your food is thoroughly cooked through before eating it. Quote Link to comment Share on other sites More sharing options...
Dizzy Posted July 7, 2011 Report Share Posted July 7, 2011 Good grief I don't know what all the fuss is about... I think you should try it Obs Quote Link to comment Share on other sites More sharing options...
observer Posted July 7, 2011 Author Report Share Posted July 7, 2011 Don't be an air head Diz, wot Sid said. Quote Link to comment Share on other sites More sharing options...
Wireboy Posted July 7, 2011 Report Share Posted July 7, 2011 I'm afraid I am the other wy round from Evil Sid in regards to steak. For me they can't make it blue enough. As they say, just de horn it, slap it and sent it out here. Quote Link to comment Share on other sites More sharing options...
Ian Posted July 7, 2011 Report Share Posted July 7, 2011 I tried Steak Tartare once, steak has to be very thinly sliced. Didn`t really rate it that highly for taste, much prefer a nice blue fillet, and once the treatment for mad cow was complete I was right as rain again. Quote Link to comment Share on other sites More sharing options...
Dizzy Posted July 7, 2011 Report Share Posted July 7, 2011 Don't be an air head Diz, wot Sid said. So my suggestion clearly went right over your head then Obs Personally I wont eat meat or fish that looks remotely raw and sleak has to be well done (or cremated if I cook it). As for eggs I used to drink two raw eggs whisked up in milk in my energetic sporty days. They never did me any harm but I wouldn't have them now after all the food scare stories Quote Link to comment Share on other sites More sharing options...
observer Posted July 7, 2011 Author Report Share Posted July 7, 2011 I mash spuds with butter (tut tut) and a raw egg, but it's not considered good practise - as for meat, braising or caseroling beats frying. Quote Link to comment Share on other sites More sharing options...
RoyceC Posted August 2, 2011 Report Share Posted August 2, 2011 In the US, steak tatare is made with ground beef (mince) and is definitely an acquired taste. Never could stomach it myself...however a good steak should be sliced off the cow, passed under the sun on the way to the plate. Go figure. Quote Link to comment Share on other sites More sharing options...
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