13 July 2004
Submitted by eve on Tue, 07/13/2004 - 1:12am. Funny
"Tartare was kind of the sushi of France. Until the madness."
--A guy to a girl at Whole Foods
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Posted by Monk on Thu, 10/07/2004 - 9:36am.
I don't like to brag...

Steak tartar history
Posted by hypoxic on Tue, 10/05/2004 - 11:00am.
So Steak tartar was started by the Tartars. They use to cut off a piece of beef or horse and stick it under their saddles and ride on it all day. After the ride they would chop it up and mix it with egg and other spices. The germans then adopted this method but didn't ride on it or use horse. They instead just chopped up beef and mixed it with egg and spices. I guess the French enjoyed it too and adopted it from the Germans. But the original was a tartar thing.
So the stuff
Posted by paul on Tue, 10/05/2004 - 4:44pm.
originally tasted like ass, mingled with horse sweat?

Deja vu
Posted by Monk on Wed, 10/06/2004 - 1:29pm.
Sounds like date I had once....

*cue harp music*

Posted by ParU on Wed, 10/06/2004 - 10:45pm.
Only once?
It's Amino world without Chemists
Boo Ya
Posted by Ben on Mon, 09/13/2004 - 10:38am.
Tartare rocks - hands down, there is nothing like it. Steak pairs well with strong flavors (hence traditional accompaniments of country mustard, horseradish, Worcestershire, raw onions, and cornichons (itty bitty pickles).

Questions and concerns about ground beef should be definitely raised. Any reasonable establishment that serves tartare is going to mince it on the premises – not use ground beef. Bacteria associated with beef are usually found on the outside of the meat; reputable places will take a fresh center cut from a hard to use piece for tartare. Plus, reputable places will use high quality fresh beef, equivalent to sushi grade seafood. Of course, tartare can be done out of a wide assortment of other types of meat as well, generally seafood, tuna being the current rage.

If raw and minced isn’t your thing for beef, try carpaccio. A piece of tenderloin is shaped, rolled in seasoning (not salt), seared for less than a minute at extremely high temperatures, then sliced or pounded extremely thin. Generally slicing is best accomplished by freezing the shaped loin, then slicing it on a meat slicer. A little fleur de sel, some olive oil and some slivers of grana parma (a type of parmesean), and lemon gremalata (minced preserved lemons, garlic, oil, herbs and seasoning) accompany this dish well.

Lastly, there is the Italian ceviche, where diced or minced meat, usually shellfish, is cooked in an acid like lemon juice.

All three are tasty; all three are not cooked with flame; all three are traditional European techniques.
Posted by ParU on Tue, 09/14/2004 - 6:19pm.
How ya been, Ben? Glad to hear from you. You're one of the cooler inhabitants, cause you know so much good stuff about food that no one else does and everybody on IP eats, so we'll all interested.
It's Amino world without Chemists
I've been busy; I'm still coo
Posted by Ben on Wed, 09/15/2004 - 6:06am.
I've been busy; I'm still cooking. I've been concentrating on improving a few different cooking techniques, and learning spanish.

I'll be in San Francisco visiting some friends this weekend on my first mini-vacation in over a year. I'm now married to a wonderful and lovely lady. Our honeymoon will be in December when both our schedules will allow for some extended breathing time. I've been a green commuter (biking) for over a year and am rebuilding two bikes in my spare time. The first bike just got out of my at-home paintshop, the second was just primed.

Other than that...
Posted by ParU on Wed, 09/15/2004 - 7:19pm.
Wave to Eve when you go by Berkeley. And you could always join Critical Mass if you really want a biking experience. And congrats on getting married! Best wishes.
It's Amino world without Chemists
Posted by Matt on Mon, 09/13/2004 - 9:54pm.
OMG! It's Ben! Where the hell ya been, big guy?! It's been, like forever and a day! Ben invented the froot bat, people! Although I think he spelled it "fruit bat," and it was an offshoot of a statement Mike made. But still, Ben invented it! Yay Ben!

On an entirely separate note, I've only had Mexican ceviche (Say it with me: suh-vee-chay.), but it prepared for me by a Mexican friend of mine who's an amateur chef and it was awesome.

For those of you in the Berkeley area who want to walk on the wild side, Triple Rock Brewery will still cook your burger rare, if you ask, although how rare it actually comes depends upon who's behind the grill that day.
Posted by hypoxic on Tue, 09/14/2004 - 11:25am.
Actually I've heard that you're supposed to pronounce it suh-be-chay. But I'm not sure if that is right either. Anyhow ceviche was originally Peruvian and is different from Mexican ceviche so I thought I'd throw in that little tidbit.

I make a lot of Mexican ceviche since I freedive a lot and get a lot of fresh fish. It's a great way to enjoy fish and is really easy to make. I've never heard of anyone ever complaining about it being to fishy either. So it's a good way to feed fish to people that don't like fish.
Posted by Matt on Tue, 09/14/2004 - 9:46pm.
Ironically, the guy who gave me the recipe is allergic to shellfish.

Apparently, whether or not one pronounces a V sound in Spanish at all is a regional thing. Anyone feel free to correct me on this, but from my understanding, Mexicans *do* pronounce the V, while Catalons (and most Continental Spanish) have no V sound and pronounce it as a B.

Which leads to some really strange words like, "bolleyball."
Posted by Penny on Tue, 09/14/2004 - 12:57pm.
I never know how to pronounce things, so I use this.
Posted by marinerd on Wed, 08/25/2004 - 1:13pm.
It made me think of Groucho Marx. But that was before my time. Maybe Fibber McGee and Molly?
Is this french?
Posted by hypoxic on Thu, 08/19/2004 - 9:09am.
I thought that it would be Russian or something like that. You know like the Tartar's of russia? Or am I completely confused and it's like Beef Wellington, French but with a British name.
Posted by ParU on Thu, 08/19/2004 - 6:24pm.
Trust me if it's French - Eve knows about and how to spell it. She had beaucoup years of French (including at Cal, but then it wasn't challenging enough for her).
And the Tartars are also known as Cossacks, those guys who dance squating down (which is really hard, I know I've tried it).
Das vedonye... (phoentic spelling)
It's Amino world without Chemists
Posted by umrguy on Thu, 08/19/2004 - 6:47pm.

-There's someone in my head, but it's not me.-
Posted by ParU on Thu, 08/19/2004 - 9:48pm.
Hey I can't spell in English, much less in Russian.
It's Amino world without Chemists
Posted by peegee on Thu, 08/19/2004 - 9:51am.
Hmm, Russia and "gross raw meat" involuntarily reminds me of the "Russia" episode on Henry Rollins's "Think tank", which contains some valuable lessons on "traditional food" and the famous "You didn't drink the water, did you ?" - "I had...some" dialog.
Not exactly parallel
Posted by Mike on Thu, 08/19/2004 - 7:24am.
Unless they dragged the cow in , live from the field, and shredded it at the table.

I suppose you could combine the two if you lived in Brazil. Lure a cow into the Amazon, let it be skeletonized by a piranha school, then rush out and snag some fish, then take them to a nearby table to be devoured! Mmm, extreme dining.

(The sad thing is that this idea could probably make money. Time for me to move to South America!)
Posted by Matt on Thu, 08/19/2004 - 1:38am.
Something tells me Eve posted this comment largely because France never had much (if any) of a Mad Cow problem. Silly health-food hippie.

And if my steak isn't pink--if not red, preferrably--on the inside, I send it back. Rare means rare, dammit, not burned to the point of inedibility! Juicy not dry, and silky not tough. My mom always overcooked steak when I was a kid, so it wasn't until I cooked my own that I began to appreciate the possibilities. Mmmmm.... rare tri tip with garlic powder and pepper....
Posted by daen on Thu, 08/19/2004 - 6:50am.
Real garlic, preferably.
But yes, definitely rare.
Posted by ParU on Thu, 08/19/2004 - 6:26pm.
"I like my steak well done. I have it rare enough"
2 cool pts cause NO One will get this one...
It's Amino world without Chemists
Married with Children
Posted by Penny on Fri, 08/20/2004 - 11:35am.
Sounds like Al Bundy, but that'd be too easy.
Posted by Matt on Thu, 08/19/2004 - 8:59pm.
Well, dammit, I IMDB'd for it, I Googled for it, and it still didn't turn up. But it sounds like the kind of thing Bob Hope would say.

Or maybe Red Fox. Or Benny Hill. Or what's-his-bucket: the guy who starred in The Honeymooners.

I've never found jokes funny that use bad grammar.
Posted by ParU on Mon, 08/23/2004 - 7:12pm.
Hah! One you guys can't find!!! I'll give you a hint, it's from a radio show (I learned it from my Dad)... And even Apple is stumped???
It's Amino world without Chemists
Nada ...
Posted by ParU on Wed, 08/25/2004 - 6:14pm.
Well I sorta misled you guys, I just checked with the authority (Eve's grandfather) and it wasn't a radio show, it was from a book Rufus and Rose by Horatio Alger Jr. He wrote a lot of 'rags to riches' books, I believe in the early 20th century. I remembered the Rufus and Rose bit, but I thought it was a radio show.
It's Amino world without Chemists
Not Stumped
Posted by Apple on Tue, 08/24/2004 - 8:30pm.
Well, maybe I am. But when did I ever say I had an extensive knowledge of radio shows?? TV's my game. *G*

If I had to guess, (and with my OC problem, I do), I'd say Jack Benny or Paar or George Burns. Um, yeah, I don't know. That's what I said. :^P

Matt, are you talking about Gleason or Carney? I have to know, cause I have problems. *G*
Or what about...
Posted by umrguy on Tue, 08/24/2004 - 8:59pm.
Henny(?) Youngman (sp?), the man who first said "Take my wife - please!" (Or so I am told)

-There's someone in my head, but it's not me.-
Posted by Apple on Tue, 08/24/2004 - 9:33pm.
We should ask The Shadow, cause, well, he knows. *G*
Posted by Matt on Wed, 08/25/2004 - 9:18pm.
Gleason, Apple. Jackie (sp?) Gleason. Thanks.
Posted by Apple on Thu, 08/26/2004 - 12:19pm.
No problem. Thanks for letting me know. *G*
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