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Bison tartare that was delicious and the best potato chips I've ever tasted. (europe.pub)
submitted 21 hours ago* (last edited 17 hours ago) by to c/foodporn@lemmy.world
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[–] 16 points 19 hours ago (25 children)

I consider myself an adventurous eater but don't think I can do a tartare, unfortunately.

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  • [–] 4 points 2 hours ago* (2 children)

    Weird to hear tartare described as "adventurous" food lol.

    It's pretty standard in Europe. Like my dad made it a couple of times at home for us.

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  • [–] 1 point 58 minutes ago (1 child)

    My American brain is a little surprised it's cultural. Uncooked ground beef has a pretty unpleasant texture and smell on its own. I'm sure it's better when it's steak-burger, but not by much to me.

    Closest I've been able to do was seared A1 Wagyu steak. Which was great, but I still wouldn't really want to eat much more than a few bites in a sitting.

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  • [–] 2 points 34 minutes ago*

    But you're an adventurous eater?
    What do you eat/did try to call yourself that?

    Tartare is like really baseline of good kitchen, just like carpaccio

    Don't want to sound like a dick, but would be really interested in what other foods you're into, when you think, that's too much exotic

    Edit: to sound even less like a dick:
    My wife hates the texture and taste of meat in general. So I'm kinda asking out of real interest, because maybe there something for her, I don't know about

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  • [–] 4 points 5 hours ago* (last edited 2 hours ago)

    It’s sashimi, except a different meat. If one can eat sashimi one can assume some similar risks from beef (or bison). Stricter controls handling on the meats make it as safe as can be done.

    I’ve had tartare and it was very good, but it was a one-time thing for me. As an American I have a hard time with the concept, frankly because our food safety system and how we raise animals for food isn’t all that great.

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  • [–] 43 points 19 hours ago (20 children)

    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!

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  • [–] 13 points 19 hours ago (14 children)

    I still think I'll pass.

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  • [–] 14 points 19 hours ago (12 children)

    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.

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  • [–] 4 points 17 hours ago (7 children)

    You’ve never had a raw egg in a beer as a little nutritional hair of dog?

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  • [–] 4 points 16 hours ago* (6 children)

    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.

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  • [–] 2 points 12 hours ago (4 children)

    Here, it would be mixed with the meat, a bit as when added on top of pastas.

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  • [–] 1 point 2 hours ago* (3 children)

    I've had tartare a couple times (and without the egg it's delicious), and the egg is still one of the defining textures; it's not mixed with anything that makes it not slimy. It just coats the meat, and if that's your thing that's great! It's just not mine.

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  • [–] 1 point 1 hour ago (2 children)

    here usually, the egg is optional... if ordered, it is usually mixed with the meat before eating.

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  • [–] 1 point 59 minutes ago* (1 child)

    I understood what you meant, and I've had it prepared both ways - the egg still defines the texture, even when incorporated with the meat prior to eating. Without the egg I find it delicious (though I vastly prefer blue or raw whole steak), but I've never seen it offered that way without a special request. You live in a lucky region, I guess!

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  • [–] 1 point 28 minutes ago

    You are right, I live in a region where eating is the aim of living (rather than a need to live). Yet when the meat is fresh enough restaurants usually don't offer egg on top (or as an opt-in thing). I would not ask tartare to a non-specialist restaurant, mostly because my taste is wasted by the habit of quality... so I order the things the restaurant do well rather than my favorit dish. And I don't do tartare myself...

    So, the egg isn't wrong, but I join you to the fact that if the tartare is good without egg, there is no point to add one (raw beef don't miss protein). And if the egg is needed, I would prefere order something else...

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  • [–] 3 points 18 hours ago* (3 children)

    I've always wanted to try a steak Pittsburgh rare.

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  • [–] 9 points 19 hours ago (3 children)

    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.

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  • [–] 3 points 6 hours ago (1 child)

    It's a shockingly good texture. Way better than it sounds.

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  • [–] 1 point 6 hours ago

    Is it the texture of finely cut uncooked meat, because any texture like that and I immediately become nauseous.

    It’s very psychosomatic for me. Happens with chicken too if it’s a woody piece. I can temp it to know it’s cooked, I can look at it and see it’s cooked but as soon as I feel that abnormal texture I’m out.

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