| Archive for Active No-Carber Forums A veggie-free zone |
| Jaybird |
Steak TartareVery Tasty, I'm having it for lunch right now!STEAK TARTAR (taken from Cooks.com) 1 lb. filet Mignon or top sirloin, freshly ground, med. grind 2 tbsp. yellow mustard 1 tbsp. Dijon mustard 1 egg yolk 2 tbsp. Worcestershire sauce 1/4 c. finely chopped onion 3 tbsp. capers, drained 4-5 dashes hot pepper sauce, or to taste Seasoned salt to taste Freshly ground black pepper to taste 1 tbsp. cognac (opt.) Don't use any other grade of beef. Mix together all ingredients lightly to avoid packing the meat too much. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread. Serves 3-4. I used a bit less of the mustard and capers and onions, added smaller amounts and didn't use cognac, and did not serve with bread  .
I've seen in other recipes to serve as the picture above, but when i ate it i mixed it together first. |
||
| Meredith |
That looks really good. I could go for a plate of that right now. | ||
| WesleyT |
where can i get the ostrich egg yolk? 
|
||
| bubbaM |
The picture is deceiving. That's actually 3 pounds of ground beef and that's a dinosaur egg yolk. I'm not kidding. | ||
| Quoldrix |
Crud.....I thought dinosaur egg yolks were green. Piss ass public school education |
||
| Jaybird |
You people crack me up 
I haven't had steak tartare in a while.....time to go on a dinosaur egg hunt 
|
||
| Avalon |
A few years ago my Stepmother was making burgers and would snatch bits of raw meat in the process. I remember calling her on it and I thought OMG! You shouldn't eat raw meat! She shrugged it off as no big deal.
Now Steak Tartare, is a favorite of mine. I love breaking the yolk and spreading it over the meat, then dashing a few drops of organic soy on it. YUM! |
||
| Carne Vorare |
long as ya don't wash it, ime chlorine is awful for the raw stuff. oh, and improperly combined can be problematic 2 
|
||
| Avalon |
I haven't had any Tartar in a while now, but you'll read else where that I've followed the Hans Dehmelt Buffalo Tartar recipe- tweaked a bit of course.
Last night I had a bowl of raw liver Hadn't had that in some time also. Blamed it on the Cat 
Italian herbs, soy and liver. Dinner is prepared! |
||
| woof_woof |
( a bit then goes to buy some raw liver to try)
|
||
| Avalon |
Exactly! But I feel more like -ing when it's cooked now though  God I hate cooked Liver! Tattoo HATE on one hand, COOKED on my forehead and LIVER on the other hand!
Dejavu
|
||
| Carne Vorare |
DAMNu mean, theres recipes for raw liver???
always found it kinda strong, so rarely eat it raw.. |
||
| Avalon |
Strange, I find it milder and somehow sweeter raw 
|
||
| Carne Vorare |
sheesh, woman! | ||
| kayleigh |
I have a pound of liver. Now I am thinking of fixing it up and trying it raw. I didn't know I could eat it raw. That seems intense even for me. | ||
| adwred |
I think I'd have to sear it on the outside at the very least to not have the ughgughgugguhgh-*shudder*-reaction to the texture. | ||
| Avalon |
I haven't tried it with sea salt versus soy. I love it with the soy and herbs. I've had calf's liver and chicken liver this way. And at least you know no antibiotics were used if you can believe the labeling. I cut the pieces small enough and don't mind chewing it at all. I know some AVers recommend just swallowing if you can't handle it. But I think that action alone might make me gag.
If you try it KayLeigh- do tell! 
disclimer, disclaimer, disclaimer |
||
| kayleigh |
I wimped out!Okay, I fixed up and I ate a small bit but the texture (or maybe the idea of it) gave me the heebie jeebies. I ended up making it into my version of haggis and baking it in the oven. I'm usually brave about food but I guess I'm not ready for raw liver yet.
|
||
| Avalon |
PaleoGirl? You eating raw liver? |
||
| Janne |
When trying raw liver for the first time, remember that it is best when eaten very fresh/fresh-frozen, and it should preferably come from young animal, and it would probably be nice if the animal had good diet.
Otherwise good guality liver only has the "livery" taste after it's not fresh enough anymore, atleast according to my experience. Before that it doesn't taste very strong, somewhat smoky and sweet maybe. Semi-frozen liver might be good if you don't like the texture of fresh liver. |
||
| Carne Vorare |
it does make me gag. but i still prefer swallowing over chewing. THAT is simply too much. thankfully, i hardly ever eat it... |
||
| Avalon |
Humor time
http://www.youtube.com/watch?v=znxomZr4tvA and another... I think he's kind of cute
http://www.youtube.com/watch?v=3JDacEDWsLk |
||
| thegreatmcgonigal |
I hate cooked liver too (except chicken liver). What does it taste like raw? |
||
| thegreatmcgonigal |
I'm suspicious of eating liver, though. Isn't liver the organ in the body that's supposed to filter out all the poisons? | ||
| thegreatmcgonigal |
Re: I wimped out!
Me neither. |
||
| Carnation |
Raw liver is actually kind of sweet, but only eat it if you can get it really fresh. When raw, it doesn't have that grainy-liveriness that most people associate with cooked liver. In a lot of cultures, the liver is prized, and the first thing eaten in a fresh kill. | ||
| Avalon |
Chicken liver has a texture like raw oysters. If you've ever had oysters, then it's not difficult at all.
Carnation you are so right about the 'grainy-liveriness' of cooked liver. There is a something sweetness- not like sugar, but like a smoothness and a little fattiness something. |
||