Comments on: steak tartare

By: PEter

PEter — Mon, 21 Feb 2011 03:31:29 +0000

One of my favorite starters, but the beef needs to be chopped by hand into small dice, not whizzed in a food processor or put through a grinder (which ruins the nice texture, in my opinion). In addition to the ingredients in the recipe above, I like horseradish and capers in mine.

I’m a little surprised at the controversy here. A number of my favorite pubs here in Chicago have it on the menu (the Paramount Room’s is a particularly fantastic rendition), and I’ve had it countless times, without any problem. And the Belgian who says Americans like their meat cooked through–to that I say, huh? In my experience, it’s the Old World types, especially Eastern European (where my folks come from), that insist on meat being cooked beyond recognition. The classic way to enjoy a steak here is, at most, medium rare.

By: Christina

Christina — Fri, 14 Jan 2011 03:30:08 +0000

I’d just like to say that I had tartare for the first time in Poland a few months ago and loved it. I’ve been trying to get up the courage to make it myself here in the States, as practically no one makes it. So cheers to everyone in the comments for great advice, and much thanks to you, Fraser!

By: Karina

Karina — Tue, 12 Jan 2010 08:49:52 +0000

I ate this at a restaurant for the first time a few days ago and now have food poisoning. It was a well respected restaurant in London. I did actually think it tasted much nicer than I’d expected and if I was not feeling so terrible now I think I’d probably eat it again.

By: J

Tue, 22 Dec 2009 05:05:43 +0000

Have tried this in the past and if memory served I definatly liked it. I’m from the US and like a previous poster said, Tiger Meat is common in the northern midwest where there is a concentration of german ancestory. I grew up with tiger meat and enoy it on soda crackers with some creamy horseraddish sauce. As for uncooked meat, people have been eating it for ages, as long as it is processed in a sanitary way and the beef is raised in a good environment your chances of caching a parasite or disease is low, but it is a chance. Then again everything we do has risks, this is a minor one.

By: Elizabeth

Elizabeth — Sun, 28 Jun 2009 20:52:08 +0000

My brother ate this yesterday and fell ill immidiately and was rushed to the ER. This is a highly dangerous meal. And for the record my brother is very healthy and fit and works out 4 times a week.

By: Ryan

Ryan — Fri, 19 Jun 2009 02:26:43 +0000

Do people not know that almost all eggs you can buy in a commercial market these days are pasteurized? You’ll be fine. YUM

By: Big Tim

Big Tim — Sat, 13 Jun 2009 06:35:39 +0000

Fraser…you left out the best bit….CAPERS!! Must have capers to add that something extra!

By: isabel

isabel — Mon, 18 May 2009 21:37:10 +0000

cooked meats may cause cancer – only if you don’t cook them properly. it takes all types!!

By: Shannon

Shannon — Sat, 16 May 2009 19:47:17 +0000

I LOVE all these comments that bring up rare diseases like CJD and MAD COW and a tape worm from Africa. You might as well say, “Never go out of the house because you might catch AIDS.”

I have been eating raw meats for more than 30 years and have never had so much as the trots. If you have never eaten meat that way, yes, it can make you bloated or give you the winds or even the trots. SO those are the people who should watch out!

RAW MEAT IS AWESOME!!!! Cooked meat has lots of carcinogens, which cause cancer! How ’bout that!!

By: SharondaWoodfin.net » Recommended Reading: The Worm Within

SharondaWoodfin.net » Recommended Reading: The Worm Within — Fri, 13 Mar 2009 18:52:50 +0000

[...] thereof — of raw beef consumption in humans. I Googled “steak tartare”. I found an appropriately-titled post on Blogjam. And, thanks to a helpful comment left on that post, I found The Worm [...]