Beef tartare of various sorts is seriously my favorite food. It’s not a big deal (except in America where our food culture is weird).
I just moved to a neighborhood with lots of Ethiopian restaurants, it’s heaven.
Saw a sign for cheval tartare in a restaurant window in Amsterdam. Raw horse, yum!
And nobody finds it disgusting that now there’s an open, half eaten package of food that the mother didn’t do anything about?
The kid was 5. How dirty could her fingers be?
Two words… booger burger.
… and yeah, Central Texas has a large contingent of old German communities replete with food and beer festivals, beautiful old churches, well kept farms, etc.
I recall an acquaintance from Wyoming describing a common drinking food that consisted of raw hamburger balls rolled in garlic salt. Doesn’t sound too bad to me, maybe a drop of worcestershire sauce would be good, too…
And that is why you should thoroughly cook your meat. 
Well, some people like steak tartare, and some don’t. (Very funny Mr. Bean clip)
You’ll also hear the obvious influence in Spanish-language music originating from Texas and northern Mexico (like tejano and conjunto.) If you’ve ever wondered where that whole “Mexican polka” stuff comes from, it’s from German and Czech immigrants that settled in central Texas in the early-to-mid 1800s, and then spread south.
I’m going to have to find these Wildcat or Cannibal sandwiches next time I’m through Wisconsin. August West – Where am I most likely to find these? At bars, certain types of restaurants, diners?
Carpaccio. Mmmmmmmmmmmmmmmmmm.
Never have understood how some people can eat stuff of that consistency, but, yeah, it’s not that uncommon. But I wouldn’t expect some kid that’s so uncultured to not know to not open food at the supermarket to be in the echelons of society that teach that raw beef is good, and it is absolutely not something you’ll stumble upon on your own in the lower middle class.
I am a vegetarian now but when I was a kid I just loved sausage mince.
Since it’s raw, I doubt you’ll find it in any type of retail eating establishment. It’s probably usually made at home. I don’t actually know that, but it stands to reason. We had something similar called Tiger Meat. I’ve never had it with raw egg though. I also used to eat raw ground beef on crackers with a little salt and pepper.
Wait. Are you people actually telling me that I can eat beef raw and it will not KILL ME DEAD?!
I need to speak to my mother.:mad:
I know, right? Bitch lied to me too!
Although my utter favorite raw food is tuna. Oh god, it’s so damn good. I could just eat hunks of it all day long. Mmmmm, so yummy.
Yeah, you won’t find them at restaurants. Just go to a grocery store, ask the butcher to triple grind you a pound of chuck, get a loaf of Round the Clock rye bread, a white onion to slice paper thin, and some salt and pepper. Make them open-faced, and you’re off to the races.
Lebanese kibbi (meat and bulgah) can be ordered baked or raw also.
Nonsense. My family is squarely lower middle class/working class and we ate raw beef regularly. Not as a particular dish, but sampling raw beef while cooking, especially hamburger, was standard.
I have eaten raw hamburger and found the taste to be blah and the texture to be :eek:.
Oh, that’s no fun. I kind of was hoping this would be a pub snack where I can sit down with a pint of some homegrown Wisconsin beer (like Central Waters or New Glarus) and eat some raw meat sandwiches. It just not the same making it at home.
Why would you say that? There’s a good number of bars and restaurants here in Chicago that have tartare, complete with raw egg yolk, as well as other raw beef items like carpaccio on their menus. Does Wisconsin have special laws where they can’t serve raw meat at all?