I ate chicken sashimi last summer in Japan. It came with warnings not to eat there if you were immune compromised.
Also, it’s bland and tastes better cooked.
I’m glad to hear all that. What I can’t figure out is why people think it’s worth doing all that. Does raw chicken taste all that wonderful? (Obviously I wouldn’t test that question in the USA.)
Anyway, back to the health of that one specific (alleged) human being:
Whether he’s convinced himself of this or not, what’s important to him is that everyone believe that EVERYTHING he does is the Smartest Possible Thing to Do. He likes the taste of diet soda, therefore drinking diet soda is so amazingly healthy that every true genius does it.
He’s so pathetic.
Well, i did it because i was tagging along with some Japanese friends. They told me they were going to a chicken sashimi place as we walked there, but i assumed they were kidding, until we walked into the place. So i said, “what the hell”, and tried it.
It was extremely fresh. The sign said it had all been slaughtered the same day it was served. I didn’t love it, but it wasn’t unappealing, the way slimy old US chicken usually is. I probably won’t ever eat it again, but i can imagine developing a taste for it.
You’re not the boss of me.
Interesting (thanks). I can’t imagine I’d prefer chicken to fresh sashimi, but it takes all kinds to make a world.
No kidding. Like going to an upscale Steakhouse and ordering a Hot Dog.
I imagine it’s like the most high-end hotdog you can get, made from ground expensive Wagyu beef, served with shaved truffle and caviar, etc. That’s the kind of wacky, insanely expensive thing that you’d see show up in an upscale place to generate buzz. Sort of like this:
I don’t get it either but I’m not the target customer for that kind of thing. Give me some good fried chicken instead of chicken sashimi, thanks. Or if I am at a restaurant serving sashimi, I’d rather have the seafood.
Campylobacter has entered the chat.
Thanks, I’ll stick to gas station sushi and the fugu they serve at our local diner.
From the article:
Founded by renowned Spanish chef and influencer Bosco Jiménez, also known as BdeVikingo, Asador Aupa’s philosophy centres on redefining luxury dining. “True luxury should be rare and not easily accessible,” Jiménez has often said — a principle clearly reflected in this dish.
The burger is not listed on the restaurant’s menu and cannot be ordered through a standard reservation. Instead, it is served by invitation only, to a select group of guests who dine in a private room with limited seating.
Bolding mine.
Need I say anything more?
Coming soon: The Tide Pod Croquette
It’s actually rather fowl tasting.
There’s a place in Vegas that used to have a Kobe beef dog with foie gras on top, but it was only about $20 the time I was there.
Looks like it’s no longer on their menu, though.
I think I would pass on raw chicken.
Raw beef, however, is quite tasty. See tartare, steak.
I had beef carpaccio once that was great. And I like a great burger cooked pretty rare (and really like my steak very rare). Beef is definitely something good when cooked very little, and raw is okay (but as usual, you gotta be careful with it).
In-n-Out says the same thing
Got me all excited there for a minute. 
I’ll pass on the raw chicken.
$11,000 could probably feed me for the rest of my life at In-n-Out.
Considering how much $11,000 worth of In-n-Out would shorten your life…
It’s like that old Terry Pratchett saying… Build a man a fire, and he’ll be warm for a day. Set a man afire, and he’ll be warm for the rest of this life.