Chicken: Whole or Parts?

NW-Bound said:
All true chefs in the world, including American ones, like to cook with offal. It is tastier and allows more varieties. In fact, they sneer on steak houses, calling them "heat and serve" restaurants. Now, think about it and you would have to agree. What else to do to a steak but to heat it?
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Eat it raw?
 
True. I forgot that option.

However, I never have steak tartare, or carpaccio. I have not even tried sashimi. I don't think it would kill me, but cooking makes food taste better, IMO, even when the meat is rare. Man discovered fire for a reason, no?:cool:
 
al_bundy said:
you left out the nastiest of them all, beef tongue. close second is flavored frozen chicken fat
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Tongue tacos. On a street corner, with a greasy pushcart grill, a little chopped onion, some chiles, and a cold beer. Absolute heaven.
 
Khan said:
Tongue and heart are great; I pester the local farmers for them.
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Peruvian anticuchos are the best marinated and grilled organ meat I have ever tasted. If you ever get a chance...
 
Khan said:
Eat it raw?
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on Mark Bittman's show he paid a visit to Hard Rock Cafe in Vegas one time. The chef there has a raw beef dish. not like steak, but more like raw hamburger meat. I think i had something similar at a local NYC area chain called Benihanna's. One year it was good, the next year not so good. but i never got sick from it.
 
NW-Bound said:
True. I forgot that option.

However, I never have steak tartare, or carpaccio. I have not even tried sashimi. I don't think it would kill me, but cooking makes food taste better, IMO, even when the meat is rare. Man discovered fire for a reason, no?:cool:
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any place that serves raw beef means it is very fresh and good quality. with fish they can get away with so so quality. tons of sushi places serve the cheapo farmed salmon with no flavor. the good sushi places server the wild caught that is worth the price
 
"there is a famous british chef who cooks bone marrow, forgot the name"

Fergus Henderson. I had the same dish (ripped off by Garbrielle Hamilton at Prune at 1st and 1st). Roasted veal marrow bones, spread on toast with sea salt and parsley, caper and shallot salad with lemon juice. Really, really good.

I don't think you could qualify Benihana's as a "local NYC chain".

As far as carpaccio or tartare is concerned, the quality of the meat is very important, as is finely chopping or grinding it yourself. You're not going to eat 16 ounces of it, but it is again great on toast points. Its not better or worse than a grilled steak, just a completely different experience. There's a great recipe in Bourdain's Les Halles cookbook.
 
As kids, we'd often get a bite or two of raw hamburger meat when dinner was cooking. That was before Salmonella was invented. I still remember the taste -- quite good.
 
Don't forget kibbeh. It is prepared a number of ways, but raw with onions and mint is delicious...
 
"That was before Salmonella was invented."

Another reason to choose your meat source wisely. Beef is rarely - if ever - contaminated with salmonella. e. Coli is the much more common problem, and is almost always because of the acid conditions of grain-fed cattle stomachs.
 
"Toast points? How cute!!!"

C'mon. I didn't make up the term - I just use it when appropriate.
 
I'm gonna ask my chef over at Mickey's for some of those. But first I'll have to figure out how to say it in Spanish, or Chinese. :)

Ha
 
Personally I think salmon and tuna taste wonderful raw. Tuna, IMO, tastes better raw than cooked. Salmon - either way is delicious. There is a fish called hamachi (translated as yellowtail, a Japanese type of amberjack) that is also fabulous raw. Gotta eat at a sushi bar that really has the fresh sashimi grade fish though.

Audrey
 
TromboneAl said:
As kids, we'd often get a bite or two of raw hamburger meat when dinner was cooking. That was before Salmonella was invented. I still remember the taste -- quite good.
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I still eat most of my beef raw, 3-5 times / week. Very lean steak and 4-10% fat burger primarily. Sometimes I zap the burger up to body temperature, add chopped onions and shredded cheese. Only 15%+ fat burger gets cooked, mainly used as seasoning. I inherited this habit from my dad 40 years ago. Much cheaper than sushi, which is also great.
 
CyclingInvestor said:
I still eat most of my beef raw, 3-5 times / week. Very lean steak and 4-10% fat burger primarily. Sometimes I zap the burger up to body temperature, add chopped onions and shredded cheese. Only 15%+ fat burger gets cooked, mainly used as seasoning. I inherited this habit from my dad 40 years ago. Much cheaper than sushi, which is also great.
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I like raw beef, very lean. Grew up eating it that way. Saturday morning Mother would hit the deli and buy fresh ground chuck and some sour rye bread to spread it on; Father liked his with a slice of raw onion, I like a light sprinkle of kosher salt.
 
freebird5825 said:
well, by all means, let's continue the gross out session. :D
Ever heard of tripe?
It is featured on pretty much every small Italian restaurant menu in the local area.
A former co-w*rker ordered it one time while we were at lunch. She was ecstatic, I was trying not to be :sick:

Tripe - Wikipedia, the free encyclopedia
Enjoy the enlarged view at File:Trippa.jpg - Wikipedia, the free encyclopedia ;)
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It's funny how similar the ingredients of many southern dishes are to ethnic food. My mother made a tripe soup with hominy, kernel corn, green beans, tomatoes and onions that is pretty similar to menudo just not near so hot. I think it was because the people lived close to the land and were poor. After leaving home I never had tripe for years until I moved to LA. First place I lived was Brooklyn Avenue, formerly a Jewish community but by the time I got there Mexican. I lined up for menudo with all the hung over locals on Sunday mornings. The pepper seeds would hide in the tripe pockets-talk about hot!
 
Oh yeah, one more thing to add. Y'all are much more sophisticated than I am. No meat passes my lips unless it's been near fire...one way or another....
 
Its not sophistication, its just enjoying food the way it tastes best. I can steam littlenecks or eat them raw. Both are good, but you lose the taste of the clam which was in the water an hour before if its steamed.
 
bbbamI said:
Oh yeah, one more thing to add. Y'all are much more sophisticated than I am. No meat passes my lips unless it's been near fire...one way or another....
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Make that 2 of us. I like my steaks and prime rib nice and rare, but it does have to be cooked.
Raw sushi? Just the idea of it makes me go Blech. :sick:
I do like the cooked fish sushi rolls. Does that count? :D
 
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