Freethought & Rationalism Archive

mongrel · 06-01-2003, 11:57 AM

A couple of people have mentioned not being able to afford tartare. And it's raw(I've actually never even heard of it before)? What, do they charge more for not cooking it?

JohnR · 06-01-2003, 03:06 PM

Blood rare and tender. No sauces just a little salt and pepper.

Luiseach · 06-01-2003, 04:58 PM

Quote:

Originally posted by manderguy
1. Find a good porterhouse (not easy around here without paying an arm and a leg at a specialty store).
2. Powdered kosher salt and fresh ground pepper each side, add crushed garlic if I�m feeling ambitious.
3. Sear the outside on a cast iron skillet, but leave it RARE.
4. The wife gets the filet cut �cause that�s what she likes, and I eat the t-bone side.
5. Serve with some garlic bread and red wine.

Funny thing is that porterhouse steaks are quite reasonably priced over here in the U.K....how odd!

mikester · 06-01-2003, 08:37 PM

medium rare, nothing beats it.

keyser_soze · 06-02-2003, 04:25 AM

Quote:

Originally posted by cjack
Way back when, I made a living as a cook in several restaurants. I don't even want to guess how many steaks I've cooked.

IMHO, the best way to do a proper steak is medium rare. Charred on the outside and reddish-pink and juicy on the inside. Anything beyond that is a waste of perfectly good meat.

The best description of "rare" I've ever heard came back with an order one day...when asked how he wanted his steak cooked, the customer said "grab it by the horns, wipe it's ass, and drag it across the grill!"

Priceless.

That's my typical RESPONSE! Where and when did you it?

RevDahlia · 06-02-2003, 11:35 PM

I like mine medium rare, unfortunately if you order medium rare you get medium in a lot of restaurants.

Went to a French-Vietnamese joint recently and had a delectable thing ... lean beef sliced paper-thin and marinated in lime juice. The citrus imparted a "cooked" texture though the meat was still technically raw -- kinda like cow ceviche. It was strewn with cilantro and toasted peanut bits, and was absolutely delicious.

Worldtraveller · 06-03-2003, 02:18 AM

Quote:

Originally posted by TearFromTheInnerSoul
OK.. here's the deal... If I go to buy a nice steak dinner.. and I don't hear the cow screaming in the back ground.. it aint fresh enough...I want it bloody, and tender.. if I poke at it and it doesnt moo... it's over cooked... cut off the horns, skin it, drag it through the flames... done.. and so help me gawd.. if the waiter asks me if I want steak sauce.. that's when I get up and go home.. that is an insult.. if the resturant cant make a steak with out having to offer sauce.. I think i'll take my hard earned money elsewhere!!
As for sides... I like baked potatoes, and beer..lol.. a steak isnt a steak with out beer.
I hope that's not too harsh..hahaha (I'm EXTREMELY picky about my meat!)

Oh.. PS.. I voted Bleu.

I'll have to second this one! And the great thing about living here in Europe is if you order it rare, it moos when you eat it!!
Now I'm salivating.....*sigh*

BioBeing · 06-03-2003, 07:58 AM

Quote:

Originally posted by Dark Jedi
Ya ain't gotta worry about the critters in beef. They ain't compatible with our physiology (That is until Mad Cow came along). Just more protien. Those that can effect us ain't too put out by the cooking anyway.

In pork or poultry, they are compatible, and thus need to be cooked dead so they don't grow inside us.

Any meat, if allowed to rot, makes us sick from what the critters leave behind more than the critters themselves.

You never heard of E. coli O157:H7 - the "hamburger bug". Cattle normally have it in their guts, and it can contaminate the meat during slaughter. For a steak, its not a problem - even a quick pass on the grill will kill it. But when the meat is ground up and made into patties, it can get into the middle. Store it at the wrong temperature, and you could be in trouble.

That said - medium rare for me (burgers AND steaks).

Although I am with Burrow - if I eat too much, I get cramps too, but that is just from indigestion, not bugs.

Buddrow_Wilson · 06-03-2003, 03:03 PM

Quote:

originally posted by BioBeing
Although I am with Burrow...

Hee-haw hee-haw!!

wonkothesane · 06-05-2003, 08:05 PM

Quote:

Originally posted by RevDahlia
I like mine medium rare, unfortunately if you order medium rare you get medium in a lot of restaurants.

Went to a French-Vietnamese joint recently and had a delectable thing ... lean beef sliced paper-thin and marinated in lime juice. The citrus imparted a "cooked" texture though the meat was still technically raw -- kinda like cow ceviche. It was strewn with cilantro and toasted peanut bits, and was absolutely delicious.

I love Vietnamese (isn't the term French-Vietnamese a bit redundant?

) and I have actually had this dish as well! With rice paper wrappers and mint and such...

There's another Vietnamese dish that I like, where they bring out raw beef and boiling vinegar, and you cook the beef yourself fondue-style...yum!

I've had Ceveche as well! Love it! Raw fish "cooked"* in vinegar...yum...

*(It's never heated, the vinegar "cooks" the fish, so to speak...)

- bryce

View Poll Results: I like mine...
Raw! (Steak Tartare anyone?)	6	4.65%
Bleu/Very Rare	13	10.08%
Rare	12	9.30%
Medium Rare	47	36.43%
Medium	15	11.63%
Medium Well	20	15.50%
Well Done	8	6.20%
Charcoal!	8	6.20%
Voters: 129. You may not vote on this poll

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06-01-2003, 11:57 AM	#41
mongrel Veteran Member Join Date: Dec 2001 Location: North of the South Pole Posts: 5,177	A couple of people have mentioned not being able to afford tartare. And it's raw(I've actually never even heard of it before)? What, do they charge more for not cooking it?

06-01-2003, 03:06 PM	#42
JohnR Senior Member Join Date: May 2001 Location: Eastern PNW Posts: 572	Blood rare and tender. No sauces just a little salt and pepper.

06-01-2003, 08:37 PM	#44
mikester Senior Member Join Date: Mar 2003 Location: Edinburgh, Scotland Posts: 813	medium rare, nothing beats it.

06-02-2003, 11:35 PM	#46
RevDahlia Veteran Member Join Date: Mar 2003 Location: Austin, TX, USA Posts: 4,930	I like mine medium rare, unfortunately if you order medium rare you get medium in a lot of restaurants. Went to a French-Vietnamese joint recently and had a delectable thing ... lean beef sliced paper-thin and marinated in lime juice. The citrus imparted a "cooked" texture though the meat was still technically raw -- kinda like cow ceviche. It was strewn with cilantro and toasted peanut bits, and was absolutely delicious.

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