3 potato chips?
I think there were 5 or 6.
God, that’s so HOT!
Finally. Actual foodporn material lol.
Where’d you get it? I’ve never seen it as bison before.
…… looking longingly at my order of bison from Costco that absolutely does not claim to be safe raw but people online go fir it
A restaurant named Sargent in Atlanta.
Thanks. I’ve never been to Atlanta but my brother is there now so I might visit
Never heard of chips with tartare. We usually do bread or toast with lots of butter 😋
Also i did not know that eating tartare was a controversial topic, I guess that it is a problem in places where food safety is not that good, but it is not that different biologically than eating rare steaks, those ain’t cooked either in the centre.
Most of the bacterial growth on a steak will be on the outside. As long as the outside is seared, the odds of food borne illness is very low as long as the meat is fairly fresh or has been aged properly.
My personal issue with tartar is that the meat is minced. Every surface is now a potential surface for bacteria to grow. The meat must be extremely fresh and the surfaces and knives used to prepare tartar must be very clean or contamination is a real risk.
Respectfully, bullshit.
First tartare is cut not minced, and usually eaten just after preparing it, there is no time for anything to multiply. When I prepare it at home it is in my stomach less than 30 minutes after cutting it. At that point you have the same risk as licking the knife I used to prepare it.
The issue is stuff already in the meat because the animal was sick, like salmonella, hepatitis etc. Same risk as rare steak.
Per Mariam-Webster:
Mince: to cut or chop into very small pieces
And it is basic food safety knowledge that most bacterial growth on red meats is on the outside due to the muscle density compared to poultry. That’s why you can be served medium or rare steak and not medium chicken. Searing the outside of a steak kills the entirety of the bacteria that are on the surface. The meat must be fresh if you’re going to eat it raw, and you are supposed to carve away the outside layers all around when preparing it regardless, which is how I prepare my own tar-tar.
I have seen commercial kitchens and I have trust issues with undercooked food. I trust myself to make tar-tar at home because I understand how to handle the meat properly. I need to actually know the restaurant before I’ll risk eating tar-tsr there. I’ve had food poisoning that’s nearly killed me before, and it’s not an experience I’d like to repeat.
Minced is simply a size of cut, and it’s the size tartare is traditionally cut to. Also, licking a knife is a classically risky activity regardless of what it’s been cutting, that’s a terrible analogy.
People have their reasons for not wanting to eat it but my rule is, the better the restaurant the more I’m willing to eat things that require more care in their offering. This restaurant is one of the best in my city and I’m very happy I have the opportunity to eat here.
Looks bangin! Was the mixture noticeably leaner than beef tartare?
Just a bit leaner, yes.
Tartar is always such a delight. A bit of cognac, some chilli and a lot of capers.
May I ask about the consistency of the egg yolk? Was it purely raw or did they manage to solidify it with a chemical reaction?
Just raw.
Never saw tartar like that, but I can imagine that it adds a flavor explosion, especially with those large salt flakes. Will have to try that at some point. Thanks for sharing!
I consider myself an adventurous eater but don’t think I can do a tartare, unfortunately.
Weird to hear tartare described as “adventurous” food lol.
It’s pretty standard in Europe. Like my dad made it a couple of times at home for us.
My American brain is a little surprised it’s cultural. Uncooked ground beef has a pretty unpleasant texture and smell on its own. I’m sure it’s better when it’s steak-burger, but not by much to me.
Closest I’ve been able to do was seared A1 Wagyu steak. Which was great, but I still wouldn’t really want to eat much more than a few bites in a sitting.
But you’re an adventurous eater?
What do you eat/did try to call yourself that?Tartare is like really baseline of good kitchen, just like carpaccio
Don’t want to sound like a dick, but would be really interested in what other foods you’re into, when you think, that’s too much exotic
Edit: to sound even less like a dick:
My wife hates the texture and taste of meat in general. So I’m kinda asking out of real interest, because maybe there something for her, I don’t know aboutIt’s fine if you don’t consider me an adventurous eater, but I don’t hate the taste and texture of meat. Raw red meat is just one of the things I avoid.
That wasn’t my point
If you ever be in Porto check out this restaurant
https://maps.app.goo.gl/QW89Zxa7x9qWzKD59It’s just vegan but… It was just amazing
I just wanted to get some ideas to cook for my vegetarian wife
Related thread I posted a while back that you might find interesting: [QUESTION] What are your favorite vegetarian meals?
Thanks :-)
My recommendation still stands
Was one of the best experiences of food I’ve ever had
If you ever land in Porto, this is a must visit
I’ve had tartare in the suburb I live in here in Jersey, in Manhattan, in Montreal, France, Spain. I think it’s fairly standard everywhere, although in the US it’s probably limited to more upscale dining.
That said, it’s not my jam. But I’ll probably keep trying it.
It’s sashimi, except a different meat. If one can eat sashimi one can assume some similar risks from beef (or bison). Stricter controls handling on the meats make it as safe as can be done.
I’ve had tartare and it was very good, but it was a one-time thing for me. As an American I have a hard time with the concept, frankly because our food safety system and how we raise animals for food isn’t all that great.
It is so good, but it’s the combination that puts it over the top. The capers are critical, as is the texture contrast with the toast!
A correctly prepared tartare is safe and delicious. It is one of the best ways to taste the meat, as there is no cooking process to change the flavor. If you get a chance, considering its price, try it!
I still think I’ll pass.
More for us!
If you’re curious about it but can’t quite handle the squickiness of true tartare (me, ugh the fucking texture of raw egg yolk is something I just cannot get past) a blue/bleu steak is very close flavor wise and a lot more palatable for many people.
You’ve never had a raw egg in a beer as a little nutritional hair of dog?
In things it’s fine, but as the centerpiece / defining texture I just dont like it. Never heard of egg in beer specifically though, that does sound interesting.
Here, it would be mixed with the meat, a bit as when added on top of pastas.
I’ve had tartare a couple times (and without the egg it’s delicious), and the egg is still one of the defining textures; it’s not mixed with anything that makes it not slimy. It just coats the meat, and if that’s your thing that’s great! It’s just not mine.
It’s the breakfast of drunks everywhere.
I’ve always wanted to try a steak Pittsburgh rare.
Never heard that term before, one search later, and that sounds delicious!
Too squishy and slick.
I think the middle can vary in doneness, the importance is the gradient between very well done on the outside to rarer in the middle.
I couldn’t eat it either but it has nothing to do with safety or taste. The texture is what I’d have a problem with.
That’s where the combination comes in. The texture contrast trait with little toast points makes it entirely different
I can guarantee you that, for me, the contrasting texture would only make the meat texture stand out more. That’s why it’s psychosomatic; it’s a physical response to a mental sensation.
Yeah, I suppose everyone is different. I do have some texture issues where sometimes the contrast makes all the difference
It’s a shockingly good texture. Way better than it sounds.
Is it the texture of finely cut uncooked meat, because any texture like that and I immediately become nauseous.
It’s very psychosomatic for me. Happens with chicken too if it’s a woody piece. I can temp it to know it’s cooked, I can look at it and see it’s cooked but as soon as I feel that abnormal texture I’m out.
“it’s not the taste, it’s the consistency”
Honestly this description makes me less likely to try it.
More for the rest of you I guess!
“best potato chips you’ve never* tasted.” 😭
I would like to though! This all looks amazing
Waffle-style chips are really good IME, especially with the right flavoring:
https://www.google.com/search?q=waffle+style+potato+chips&udm=2‘Aged cheddar’ was the last type I tried. I had to really pace myself, because I wanted to just inhale them. 😄
A statement made by someone who never ate proper Tayto.
I just can’t do tartare. Sushi is fine but make it…not fish, and my brain says “what are you, a stupid? that ain’t cooked.”
I used to get random cravings for raw meat, probably some iron deficiency or something. I’d buy a steak once a week, season it with some salt pepper and garlic, maybe a few dashes of liquid smoke, and go to town on my NY Strip or Filet (while hidden away from the normal folk, locked in my room to cover the shame).
Never got sick or anything, but it satisfied something deep in me from those days. Every now and then I still get the craving, but God damn are beef prices atrocious these days, no raw buppy for me
Werewolf.
You’re a werewolf. Cursed by Hircine or some shit.
I still agree with chicken, but beef I’ve been convinced.
When I was about 17 I was working at a small venue / in house catering company. At the time one of my jobs was to start the fire for the smoker and prep the meat. We got a ‘baron’ of beef. I’m honestly still not sure what cut that was but, it was huge had two grains and a thick fat cap. I had to trim some of the fat and season it.
The owners wife was very pregnant with a boy (some cultural thing where she wanted to make her boy manly IDK) she came up to me and asked me to trim off a piece of raw beef. I tried to talk her out of it but she was the boss I was a kid. she ate it and went about her day. I figured I should to.
it was beefy. it really helped me appreciate the flavor of the beef… did again several times.
Is there even a chicken version of sushi? I’ve never heard of it. But raw chicken generally smells and feels gross, like it’s rotten already. Meanwhile fresh raw beef is nice
Are you sure they’re not lays or just generic brand potato chips? To my knowledge this is preferable with good tartar. You want the most basic chip that will carry the flavor, not a greasy homemade potato chip that is flavorful on its own.
Essentially the goal is light flavor carrier that offers little to take away from the tartar, just some texture and structure to eat it.
I’m sure. The restaurant made them. Tartare.
So, chips instead of toast with raw garlic?
That looks delicious!
What is the yellow disc? Egg yolk?
Yes
Looks gross.
