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I think I want to try steak tartare
Posted on 1/2/20 at 8:29 pm
Posted on 1/2/20 at 8:29 pm
Anyone here have anything to say about it? Is it worth trying or one of those things I should be ok with never experiencing?
If I do decide to do it, should I make my own or go to good restaurant that serves it? Anything that’s a must for a good steak tartare? Best complimentary sides or drinks?
Since there’s a chance I could get sick from it, I want to make sure I do it right if I do it.
If I do decide to do it, should I make my own or go to good restaurant that serves it? Anything that’s a must for a good steak tartare? Best complimentary sides or drinks?
Since there’s a chance I could get sick from it, I want to make sure I do it right if I do it.
15
Posted on 1/2/20 at 8:38 pm to Jon Ham
Had it in Italy. Was not bad. Like Turf ceviche. I had it at a fairly well known place
Posted on 1/2/20 at 8:38 pm to Jon Ham
I would never eat it at home. Don't really know why, but it gives me the weirds.
Some restaurants do a poor job of it (Soji), but others have an outstanding one (Peche). I can't really think of who has a nice one in BR - maybe Umami?
Peche has an oyster aioli mixed in and tops it with thinly sliced celery, herbs, etc. And they serve it on crusty bread. If you're trying to make a meal out of it, I'd suggest that.
Some restaurants do a poor job of it (Soji), but others have an outstanding one (Peche). I can't really think of who has a nice one in BR - maybe Umami?
Peche has an oyster aioli mixed in and tops it with thinly sliced celery, herbs, etc. And they serve it on crusty bread. If you're trying to make a meal out of it, I'd suggest that.
Posted on 1/2/20 at 8:40 pm to Jon Ham
Yeah it's on my list to try too...I mean I've had raw fish/eel on sushi...and I liked it and eat it still. Essentially raw steak probably isn't bad.
Posted on 1/2/20 at 8:58 pm to Jon Ham
quote:
Since there’s a chance I could get sick from it, I want to make sure I do it right if I do it.
There is a chance you can get sick from literally anything you eat. You can die if the fry cook at McDonalds didn't wash his hands after wiping his arse. Some things are worth the risk, and beef tartare is pretty low on the risk scale.
I'm a sucker for it when I see it on the menu. Just find a local higher end restaurant with it on the menu and give it a go. The more capers they put in it the less I enjoy it. Some places go crazy on the capers. If you're really timid about it, make sure you get a tartare that doesn't have an egg yolk on the top. That'd be just one more hurtle for you to overcome until you realize how awesome tartare is.
Posted on 1/2/20 at 9:33 pm to LouisianaLady
That’s a tartare for folks who don’t like tartare.
I’ve had it countless times and the last few have been just that.
You want chopped, not ground or blended...though ground can be perfect if everything’s done right.
Ideally, you want the ingredients separate like these stock photos.
I’ve had it countless times and the last few have been just that.
You want chopped, not ground or blended...though ground can be perfect if everything’s done right.
Ideally, you want the ingredients separate like these stock photos.
This post was edited on 1/2/20 at 9:43 pm
Posted on 1/2/20 at 9:37 pm to Jon Ham
The only version that I've had was the Korean one, Yukhoe. It looked like the picture below and was really good.
There are plenty of recipes online.
There are plenty of recipes online.
Posted on 1/2/20 at 9:40 pm to Jon Ham
I’ve had it many times. It’s delicious.
It’s also just food. So no need to be scared of it.
It’s also just food. So no need to be scared of it.
Posted on 1/3/20 at 6:46 am to USEyourCURDS
quote:Nice, I went to Dario's place in Panzano as well when I was there.
I had it at a fairly well known place
OP, it's nothing to be scared of.
Posted on 1/3/20 at 7:21 am to Epic Cajun
Dammit, now I want tartare this weekend.
Would eat for breakfast.
Would eat for breakfast.
Posted on 1/3/20 at 8:41 am to LouisianaLady
quote:
Peche has an oyster aioli mixed in and tops it with thinly sliced celery, herbs, etc. And they serve it on crusty bread. If you're trying to make a meal out of it, I'd suggest that.
One of the best I've ever had.
Posted on 1/3/20 at 9:16 am to LouisianaLady
I ordered steak tartare one time in my late teens/early 20s without knowing what it really was.
It was delicious.
Go for it.
It was delicious.
Go for it.
Posted on 1/3/20 at 9:41 am to Jon Ham
If you are ever in Nola, get the appetizer from Peche. It’s outstanding.
I’ve had some not so good versions at other places, so don’t give up if you don’t like it once.
I’ve had some not so good versions at other places, so don’t give up if you don’t like it once.
Posted on 1/3/20 at 10:38 am to Jon Ham
The one at Jack Rose in Nola is the best I've had. I think the one at Soji is pretty good. I don't typically get it b/c my wife won't eat it and I don't want a whole order for myself.
Posted on 1/3/20 at 11:50 am to Jon Ham
You should try it.
I’ve had it at least three times now and want to like it, but it’s not really my thing. But at least I’ve tried it. I’ve got some friends who love it.
I’ve had it at least three times now and want to like it, but it’s not really my thing. But at least I’ve tried it. I’ve got some friends who love it.
Posted on 1/3/20 at 11:56 am to Jon Ham
I love a good steak tartare. La Petite Grocery does a wonderful version. My favorite though is Shaya, they do an Israeli version called Kibbeh Nayeh with lamb.
Posted on 1/3/20 at 1:58 pm to Suntiger
quote:
You should try it.
I’ve had it at least three times now and want to like it, but it’s not really my thing. But at least I’ve tried it. I’ve got some friends who love it.
Same here. I just can't get into the raw trend. I know it's all mental, but it's what it is. I love the taste of raw oysters, but after two my stomach turns. I did not like tartare though. Tuna is about the only thing I like raw. I guess I prefer my food cooked
Posted on 1/3/20 at 2:40 pm to Midget Death Squad
quote:
I know it's all mental, but it's what it is.
Part of it for me is texture. I order my steak rare+, but when it comes to tartare, I don’t like the little bits it’s in with that raw texture.
Posted on 1/3/20 at 2:46 pm to Suntiger
I got a tartare in, what I call the financial district of Paris...IDK, the really nice part of town, and it had been put in a blender to the point of being frothy. Nothing else on the plate, just a cylindrical mold of frothy meat. I picked the tomatoes out of my wife’s salad to add texture to my lunch. I cried a tear of joy when I finished that one.
I thought there may have been a hidden camera on me or something, does anyone like that?
I thought there may have been a hidden camera on me or something, does anyone like that?
Posted on 1/3/20 at 7:54 pm to Jon Ham
You sound like a person who should stick with Cracklin oat bran
This post was edited on 1/3/20 at 7:55 pm
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