What kind of person eats raw ground beef? And what the heck is a kibbeh?

http://vitals.nbcnews.com/_news/2013/01/28/16738761-16-sick-in-5-states-after-eating-raw-ground-beef?lite

Isn't the reason that the cavemen invented fire so people could cook food?

Ghandi wrote:http://vitals.nbcnews.com/_news/2013/01/28/16738761-16-sick-in-5-states-after-eating-raw-ground-beef?lite

Isn't the reason that the cavemen invented fire so people could cook food?

I have to have my ground beef cooked....steaks medium rare and prime rib between rare and medium rare.

My father liked to eat raw hamburger and drink warm beer.....a German....who also died of a massive stroke at 52......

2seaoat wrote:My father liked to eat raw hamburger and drink warm beer.....a German....who also died of a massive stroke at 52......

Beat me to it, but I was gonna say that Germans eat raw ground beef.

Not all Germans. I can't eat anything that's still mooing, oinking, clucking, etc... when I take a bite out of it.

It has to be burnt, hot, and juicy!

*****CHUCKLE*****

https://www.youtube.com/watch?v=OJi4bln-hHQ

Damaged Eagle wrote:

Not all Germans. I can't eat anything that's still mooing, oinking, clucking, etc... when I take a bite out of it.

It has to be burnt, hot, and juicy!

*****CHUCKLE*****

https://www.youtube.com/watch?v=OJi4bln-hHQ

Me too. I even boil water before I drink it.

Ghandi wrote:

Damaged Eagle wrote:
Not all Germans. I can't eat anything that's still mooing, oinking, clucking, etc... when I take a bite out of it.

It has to be burnt, hot, and juicy!

*****CHUCKLE*****

https://www.youtube.com/watch?v=OJi4bln-hHQ

Me too. I even boil water before I drink it.

Are you a...

*****CHUCKLE*****

https://www.youtube.com/watch?v=878ODHeBadY ?????

Ghandi wrote:http://vitals.nbcnews.com/_news/2013/01/28/16738761-16-sick-in-5-states-after-eating-raw-ground-beef?lite

Isn't the reason that the cavemen invented fire so people could cook food?

When I was working at the Schlitz Brewery in Kansas City we used to eat raw beef on Friday nights. I worked the afternoon shift 4 to 12. Somebody would bring it in and stash it in the fridge. It was not to be touched by anyone until midnight. This was because most of the people who worked there were Catholics. Catholics were a different breed of cat 55 years ago and were serious about Friday.

Here is the way it had to be prepared.
Three pounds of sirloin steak with every bit of fat and gristle removed.
Next it would be run through a grinder and a large chopped onion and two raw eggs, two tablespoons of minced garlic, salt and pepper and then it would all be finely ground again. It would go into a covered dish until the magic hour and then would be devoured with fresh draft beer from the cellars. We had loaves of fresh dark pumpernickel bread to spread it on.There were always capers for those who liked them.

It was and still is a fantastic taste treat.

Yella wrote:

Ghandi wrote:http://vitals.nbcnews.com/_news/2013/01/28/16738761-16-sick-in-5-states-after-eating-raw-ground-beef?lite

Isn't the reason that the cavemen invented fire so people could cook food?

When I was working at the Schlitz Brewery in Kansas City we used to eat raw beef on Friday nights. I worked the afternoon shift 4 to 12. Somebody would bring it in and stash it in the fridge. It was not to be touched by anyone until midnight. This was because most of the people who worked there were Catholics. Catholics were a different breed of cat 55 years ago and were serious about Friday.

Here is the way it had to be prepared.
Three pounds of sirloin steak with every bit of fat and gristle removed.
Next it would be run through a grinder and a large chopped onion and two raw eggs, two tablespoons of minced garlic, salt and pepper and then it would all be finely ground again. It would go into a covered dish until the magic hour and then would be devoured with fresh draft beer from the cellars. We had loaves of fresh dark pumpernickel bread to spread it on.There were always capers for those who liked them.

It was and still is a fantastic taste treat.

Sounds gross to me, but hey, whatever boats your float!

Damaged Eagle wrote:

Not all Germans. I can't eat anything that's still mooing, oinking, clucking, etc... when I take a bite out of it.

It has to be burnt, hot, and juicy!

*****CHUCKLE*****

https://www.youtube.com/watch?v=OJi4bln-hHQ

Sounds like an oxymoron....

Love raw ground sirloin. Salt, pepper and a few other things. Love a nice piece of ground beef seared on the outside, raw in the middle with carmalized onions.

Prime rib with kosher salt on the crust with ground pepper, garlic and sitting on top of some carrots, onion and celery for au jus.

I have a theory that people who are germaphobes actually make themselves more susseptible to illness and disease because their body can't build up any immunity.


Recipe compliments of Emeril Lagasse
Steak Tartare

Ingredients
2 anchovy fillets
2 cloves of crushed garlic, peeled
1 teaspoon capers
1 egg
2 tablespoons Dijon mustard
Salt
Freshly ground black pepper
1/4 cup olive oil
1 pound freshly ground beef tenderloin
1/4 cup minced shallots
4 tablespoons chopped egg whites
4 tablespoons chopped egg yolks
4 tablespoons brunoise red onions
4 tablespoons finely chopped fresh parsley leaves
8 slices of white bread, crust removed, tossed in olive oil, seasoned with salt and pepper and toasted

Directions


In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish each with traditional garnishes. Serve with toast points.

* Raw Egg Warning

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.