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Bison tartare that was delicious and the best potato chips I've ever tasted. (europe.pub)
submitted 4 days ago* (last edited 4 days ago) by to c/foodporn@lemmy.world
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[–] 9 points 3 days ago* (7 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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  • [–] 3 points 3 days ago (5 children)

    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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  • [–] 4 points 3 days ago* (4 children)

    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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  • [–] 1 point 3 days ago (3 children)

    It's fine if you don't consider me an adventurous eater, but I don't hate the taste and texture of meat. Raw red meat is just one of the things I avoid.

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  • [–] 3 points 3 days ago (2 children)

    That wasn't my point
    If you ever be in Porto check out this restaurant
    https://maps.app.goo.gl/QW89Zxa7x9qWzKD59

    It's just vegan but.... It was just amazing

    I just wanted to get some ideas to cook for my vegetarian wife

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  • [–] 1 point 3 days ago

    I've had tartare in the suburb I live in here in Jersey, in Manhattan, in Montreal, France, Spain. I think it's fairly standard everywhere, although in the US it's probably limited to more upscale dining.

    That said, it's not my jam. But I'll probably keep trying it.

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