I consider myself an adventurous eater but don’t think I can do a tartare, unfortunately.
A correctly prepared tartare is safe and delicious. It is one of the best ways to taste the meat, as there is no cooking process to change the flavor. If you get a chance, considering its price, try it!
Honestly this description makes me less likely to try it.
More for the rest of you I guess!
I still think I’ll pass.
If you’re curious about it but can’t quite handle the squickiness of true tartare (me, ugh the fucking texture of raw egg yolk is something I just cannot get past) a blue/bleu steak is very close flavor wise and a lot more palatable for many people.
You’ve never had a raw egg in a beer as a little nutritional hair of dog?
In things it’s fine, but as the centerpiece / defining texture I just dont like it. Never heard of egg in beer specifically though, that does sound interesting.
Here, it would be mixed with the meat, a bit as when added on top of pastas.
It’s the breakfast of drunks everywhere.
I’ve always wanted to try a steak Pittsburgh rare.
Never heard that term before, one search later, and that sounds delicious!
Too squishy and slick.
I couldn’t eat it either but it has nothing to do with safety or taste. The texture is what I’d have a problem with.
“it’s not the taste, it’s the consistency”
“best potato chips you’ve never* tasted.” 😭
I would like to though! This all looks amazing
Waffle-style chips are really good IME, especially with the right flavoring:
https://www.google.com/search?q=waffle+style+potato+chips&udm=2‘Aged cheddar’ was the last type I tried. I had to really pace myself, because I wanted to just inhale them. 😄
A statement made by someone who never ate proper Tayto.
I just can’t do tartare. Sushi is fine but make it…not fish, and my brain says “what are you, a stupid? that ain’t cooked.”
I still agree with chicken, but beef I’ve been convinced.
When I was about 17 I was working at a small venue / in house catering company. At the time one of my jobs was to start the fire for the smoker and prep the meat. We got a ‘baron’ of beef. I’m honestly still not sure what cut that was but, it was huge had two grains and a thick fat cap. I had to trim some of the fat and season it.
The owners wife was very pregnant with a boy (some cultural thing where she wanted to make her boy manly IDK) she came up to me and asked me to trim off a piece of raw beef. I tried to talk her out of it but she was the boss I was a kid. she ate it and went about her day. I figured I should to.
it was beefy. it really helped me appreciate the flavor of the beef… did again several times.
That looks delicious!
What is the yellow disc? Egg yolk?
Yes
Looks gross.
Are you sure they’re not lays or just generic brand potato chips? To my knowledge this is preferable with good tartar. You want the most basic chip that will carry the flavor, not a greasy homemade potato chip that is flavorful on its own.
Essentially the goal is light flavor carrier that offers little to take away from the tartar, just some texture and structure to eat it.
I’m sure. The restaurant made them. Tartare.
So, chips instead of toast with raw garlic?
