Raw Steak Tartare with Luci Lock

re: Raw Steak Tartare with Luci Lock

TWS500 — Wed, 21 Jan 2009 22:00:44 GMT

Steak tartare is named after the Tartars who were nomads and had little time to stick around and cook their meat. It is pronounced both with the hard 'r' and the soft 're'... There are hundreds of recipes for steak tartare on the Internet... For anyone who wants a treat while in Washington, D.C., dine at Michele Richard Central on the prime filet tartare...

re: Raw Steak Tartare with Luci Lock

Shamballa3 — Mon, 08 Sep 2008 22:40:40 GMT

I am really curious; which "nutritional type" does well on a vegetarian diet? I never hear this mentioned; only the extreme views against it, that Dr. Mercola advocates. I haven't heard him mention any of the positive attributes, or any objective views of what he calls 'beliefs' or 'theories'. Has anyone ever wondered what possessed humans to take that 1st bite of probably, 'raw' flesh, and then begin to hunt animals down as prey? The food chain was no doubt changed forever, not to mention the inner-working dynamics of man's relationship with his fellow beasts. . I wonder where the 'biological' change took place, and how that affected our genetics, as opposed to the hunter/gatherer era we are supposed to be duplicating/ I wonder what would be the effect if we traced our ancestry back to BC, or before cannibalism, and went back to that nutritional type? Just being honest here; it's interesting to contemplate. I have been on both sides of the food fence and always come back to vegetarian, when aiming for a cleaner diet.

re: Raw Steak Tartare with Luci Lock

Amanda R — Sat, 06 Sep 2008 20:05:48 GMT

Not so. According to the Torah law, you must not eat the BLOOD of an animal, rather it must be poured out on the ground (see Deut 12:20-28). When an animal is slaughtered, whether Kosher slaughtered or no, it must be drained of blood. Generally it is hung by it's rear legs and the throat is slit, so that the blood is drained from the body (which, incidentally is also scripturally required). If the blood is NOT drained from the animal and is left in the animal, the meat spoils, so there is a good motivation to let all of the blood drain before the meat is packed and sold. Raw meat has iron in it. Not blood. The scripture NO WHERE says that you must cook your meat before consuming it- only that it must be drained of blood. Read the law on the subject. :)

re: Raw Steak Tartare with Luci Lock

Leee-la — Sat, 06 Sep 2008 13:53:24 GMT

Let the animals live a life.

re: Raw Steak Tartare with Luci Lock

Rocksal — Sat, 31 May 2008 15:50:19 GMT

Cultural differences is very real and can take people by surprise! On my first trip to Paris, a nice colleague took me out for lunch. Politely, I requested something authentically French! Boy was I in for a surprise. It was the Tartare (And be very careful about the pronounciation. It can mean something very different). It even came with the raw egg. For a guy who can't even stomuch Sushi, I was hoping to hide the whole cake of the stuff under the table. But politely, I took a few bites and call it delicious in fronth of my French colleage. I am amazed, though, I didn't get food poisoning from that as my stomuch is very sensitive. Asia is not the only exotic place in the world after all.

Maybe someone should study the eating habits of the French. All those talks about healthy French lifestyle that promotes healthy heart and stuff may need to widen their study. French's definition of medium on a steak is ......litely seared! And most of the restaurators are quite offended if you do not order like a French! I kept getting the squint from them when I asked for "Very Welldone please." So it can be the wine and the olive oil that preserves their health an beauty (and boy! are the French girls attractive!), it can also be the raw meat, strong expresso, the mounts of bread and french fries and what about the whole book of cheeze from unpasturized milk they chow down (with bread again) after meals.

re: Raw Steak Tartare with Luci Lock

StevenC — Thu, 29 May 2008 23:21:33 GMT

Any of you nay-sayers ever try it or you just perpetuation old social phobias?

re: Raw Steak Tartare with Luci Lock

Duparc — Sun, 12 Aug 2007 16:58:32 GMT

Having tried raw meat, both pork and red meats including the raw fat, liver, heart, etc, I came to recognise that I felt much better in everyway but the difficulty was in its actual consumption as it is certainly was not the most palatable of tastes when it becomes obvious how cooked food became popular. I find it easier to take a little raw fat which the stomach welcomes (as it does with the raw meat) so I have been in search of recipes that could enable me to take raw meat products and I am glad to have found this thread. Anyone know of other Web pages that can advance on this recipes?

re: Raw Steak Tartare with Luci Lock

selfhealth_203 — Thu, 09 Aug 2007 01:04:33 GMT

I wonder if a pound of steak tartare could be prepared, divided into portions and frozen for future use. Could anyone comment?

re: Raw Steak Tartare with Luci Lock

cmichaelo — Wed, 08 Aug 2007 15:25:29 GMT

Steak tartare was always a favorite of mine when I was a kid....in the 60's and 70's. It was quite expensive where I lived back then (Denmark). But it was the highlight of our Saturday lunch at home. Here's how we made it.

- Ground up the meat. Do NOT mix onion, vinegar, etc into the tartare.

- Take one slice of hard dark pumpernickel or sesame seed bread. (Soft buns do not complement the raw meet.)

- Add a healthy layer of butter.

- Spread out the tartare meat in a thick layer.

- Form a wide hole in the middle of the tartare with the bottom of a spoon.

- Put a whole egg yolk in the hole.

- Add a healthy portion of coursely grinded sea salt and fresh ground peber.

- Smother the top with fresh cut onions and capers.

- Put it on a plate and take a photo.

- Now eat!

Michael

re: Raw Steak Tartare with Luci Lock

hnemiller_203 — Wed, 08 Aug 2007 11:48:28 GMT

It says in Acts 15:20 & Acts:15:29 & Acts 21:25 not to eat blood. Raw meat has blood in it.

re: Raw Steak Tartare with Luci Lock

energymaster — Tue, 07 Aug 2007 23:39:22 GMT

This is the grossest thing I've ever seen on Mercola's site. And...raw Liver?!? Parasites, anyone? Yum!

There are about 300 parasite eggs and larvae in every square inch of raw beef, and I see no reason to think organic would be the polar opposite of this.

re: Raw Steak Tartare with Luci Lock

hnemiller_203 — Tue, 07 Aug 2007 14:54:43 GMT

I think it's a terrible idea to tell anyone that raw meat is OK. They had organic meat way back in bible times & even in the new testamint & in the old & in the new God said it was not good for you & even listed it as a sin to eat meat with blood in it. It had to be cooked.

re: Raw Steak Tartare with Luci Lock

loulubensky — Mon, 06 Aug 2007 21:06:34 GMT

I am an "old" European and have eaten steak tartar as a kid in the 1930s and ever since. I mix a whole free range raw egg in with the meat and onions but never use Worcestershire sauce, just pepper and (sea)salt or a vegetable seasoning salt (organic).

Forget the hamburger bun - too soft! Try a European crusty bun or a slice of crisp bread such as WASA or RyeVita. I like it on a slice of 100% rye bread - which a bake myself. All organic flour. Delicious!

LWL

re: Raw Steak Tartare with Luci Lock

halcyon — Mon, 06 Aug 2007 20:46:32 GMT

Sounds tasty. According to Sally Fallon, though, if you eat meat raw, you should freeze it first for at least 14 days to kill any pathogens.

re: Raw Steak Tartare with Luci Lock

Peter1 — Mon, 06 Aug 2007 20:34:53 GMT

I would consider eating Tartare only if I'm in fear factor show. Sorry not for me.