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Samovar posted:You know, I really wonder who the first person was that looked at a sea urchin and thought - 'yep, I'd like to eat that'. A prehistoric person walking the beach at low tide smashing shells with a rock, foraging for any edible protein.
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Mar 4, 2016 08:50
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Pomp posted:none pizza with left beef is real, and strong, and he's my friend. ftfy
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Mar 4, 2016 08:59
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axolotl farmer posted:Sea urchins are pretty much empty inside. The only fleshy part are the gonads. basically me just emptiness and dicks
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Mar 4, 2016 09:23
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Poodge posted:The worst part is I can't even tell what this food is, is it potato or something? gefilte fish im guessing, based on what i've heard about this picture and todd through reddit gefilte fish, come to think of it, is one of the worst crimes against food that ashkenazi jews are responsible for. almost as bad as tzimmes (stew of beef brisket with carrots, sweet potatoes and prunes  ). i love my heritage, don't get me wrong - matzo ball soup is one of humanity's greatest accomplishments - but we have a sick tendency to sweeten things that by all right ought to be savory dishes. and gefilte fish, indeed, goes beyond just being the fish equivalent of meat loaf into something far darker, considering it's generally poached in sugar water. perhaps this is one of our many forms of atonement.
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Mar 4, 2016 09:30
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Gamma Nerd posted:matzo ball soup is one of humanity's greatest accomplishments Ashkenazi food must be really bad to make someone call a chicken soup with bread "one of humanity's greatest accomplishments". I sympathize
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Mar 4, 2016 09:50
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gently caress you
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Mar 4, 2016 09:55
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Gamma Nerd posted:gently caress you woah there tiger
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Mar 4, 2016 10:48
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please accept this staple of our traditional cuisine as an apology for my post. this is raw meat with mayonnaise and raw egg and we call it filet américain 
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Mar 4, 2016 10:54
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"Successfully"
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Mar 4, 2016 10:57
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My Lovely Horse posted:"Successfully" It only took five houses!
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Mar 4, 2016 10:58
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SpaceGoatFarts posted:please accept this staple of our traditional cuisine as an apology for my post. Mais, pourquoi? really, do you know why it's called that? 'Cause most Americans I know- myself included- are generally not huge fans of raw meat, and that looks vomitrocious. axolotl farmer posted:Sea urchins are pretty much empty inside. The only fleshy part are the gonads. One of my ESL students went to Japan over winter break and wrote an essay about his trip to Tsukiji. He mentioned sea urchins specifically. I quote: "At first, I think looks like poo poo. But taste is sweet ocean." Pomp posted:Okay you've convinced me i'll buy some natto Let me know what you think. I have only met one other non-Japanese person who actually liked/didn't mind it. Wanamingo posted:I don't get why people like matč, to me it tastes like somebody wrung out a wet dog into a cup of dirt. I think it tastes like grassy, strong green tea, but I drink it mostly because it doesn't give me stomach cramps when I poop, unlike coffee 
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Mar 4, 2016 11:06
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bringmyfishback posted:Mais, pourquoi? really, do you know why it's called that? 'Cause most Americans I know- myself included- are generally not huge fans of raw meat, and that looks vomitrocious. Also bonus worms!  http://fray.com/drugs/worm/
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Mar 4, 2016 11:08
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bringmyfishback posted:Mais, pourquoi? really, do you know why it's called that? 'Cause most Americans I know- myself included- are generally not huge fans of raw meat, and that looks vomitrocious. Steak Tartare should look like this :  You mix the egg, minced onions, capers and other things with the meat and dig in with your fork.
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Mar 4, 2016 11:26
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cyberia posted:ftfy lol
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Mar 4, 2016 11:29
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Zanael posted:Wikipedia says no particular reason. It's a variant of the Steack Tartare (inspired by Mongol traditions) where you add mayonnaise, that's popular in Belgium, and it was named as it by the chef who came up with the recipe. Let me dispel once and for all the rumor that this dish is based on any actual Mongolian dish. Steak Tartar, like tartar sauce, was a marketing ploy made up by the early 20th century French chef who invented the dish to make it seem exotic. Tartar means Mongol, as both names refer to two of the original five tribes united by the ghengis khan. The idea that they squash meat under their saddles is bullshit, Mongols rode bareback. Filet americain is likewise not named after the country, but a hotel, where the dish was first served.
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Mar 4, 2016 11:43
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bringmyfishback posted:Mais, pourquoi? really, do you know why it's called that? 'Cause most Americans I know- myself included- are generally not huge fans of raw meat, and that looks vomitrocious. there's a legend about cowboys or tatars putting steaks under their saddle to tenderize the meat but the truth is no one knows. It's like this sauce américaine ; no one knows why it's called like that 
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Mar 4, 2016 11:46
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twoday posted:Filet americain is likewise not named after the country, but a hotel, where the dish was first served. It was invented in 1926 in the restaurant Canterbury by Joseph Niels and he supposedly never told anyone why he named the dish that way. I vaguely remember something about "it's a big portion of meat so it was called 'American' to refer to that fact" which is probably BS too
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Mar 4, 2016 11:52
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Mar 4, 2016 11:56
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Incorrect, it was first served at the the American Hotel in Amsterdam whose bar was called Bar Americain, in 1895. Niels probably named it that way for no reason because he stole the idea.
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Mar 4, 2016 11:56
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twoday posted:Incorrect, it was first served at the the American Hotel in Amsterdam whose bar was called Bar Americain, in 1895. That was the "steack ā l'Americaine" wich later became "steak tartare". So just seasoned raw meat which looks good:  The terrible modern version with mayo is Belgian as it's a well known fact that Belgians put mayo in everything. Also it looks like barfed cat food or a blended Krang  / 
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Mar 4, 2016 12:23
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'Blended krang' 
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Mar 4, 2016 12:38
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Here's the Swedish version: råbiff (raw steak) Fresly ground (or finely chopped) beef, capers, pickled beets, onions and sharp mustard. Served with a raw egg yolk and lots of salt and pepper.
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Mar 4, 2016 13:16
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Thanks, steak researchers! That sauce americaine looks narsty.
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Mar 4, 2016 13:30
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SpaceGoatFarts posted:That was the "steack ā l'Americaine" wich later became "steak tartare". So just seasoned raw meat which looks good: I'm generally ok with the mayo compulsion of the Belgians. My biggest bone to pick with them is the Bicky Burger.  It looks like an average burger. But it's ground pork, beef and horse meat. Then deep-fried. I would have been fine if this was advertised, but it isn't. the texture was what made me not finish. It was like meat paste. That is my Belgian food story. Otherwise Belgium is full of the fattest best beer* and food. *I love sour beer, even after someone told me it was made by just leaving a vat of beer open and letting random yeast fall in.
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Mar 4, 2016 13:56
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sours are so good re:natto - is there any discernible difference between Japanese mustard and the yellow mustard i can buy in any store? Pomp has a new favorite as of 14:00 on Mar 4, 2016 |
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Mar 4, 2016 13:58
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 Kibbeh nayeh. Very finely minced Raw lamb with spices and bulgur.
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Mar 4, 2016 13:59
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Pomp posted:sours are so good Japanese hot mustard is not sweet and very sharp. It's more similar to Euro mustards like British mustard that's just made from ground mustard seeds and water or vinegar.
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Mar 4, 2016 14:11
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I make tartare on the regular and it's amazing, especially if you make it with anchovy filets. Plus I can only eat about half as much raw beef as cooked beef, so it's a great way to sate a red meat craving without eating much red meat. It's perfectly safe if you get beef from a source that you know is processed in a sanitary manner, and then chop it by hand instead of with a grinder to further reduce risk of contamination. Rigged Death Trap posted:
Would so very hard.
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Mar 4, 2016 14:12
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Eponine posted:It looks like an average burger. But it's ground pork, beef and horse meat. Then deep-fried. I would have been fine if this was advertised, but it isn't. the texture was what made me not finish. It was like meat paste. OK I think your story deserves to serve as a warning for other non Belgians who wants to try our fast food: Almost every single meat product served in frietkots/friteries is deep fried industrial meatpaste, made from the various animal parts too gross to be sold as is (pork anuses, bone scrapings, tumors) and even dogs don't want to eat them. They are all made in the same plants by the same companies and the only things varying are the shape and seasoning. Here is a visit of one of these plants making the famous fricandelles: http://www.dangersalimentaires.com/2011/03/composition-et-fabrication-des-fricadelles/  Here's the unveiled composition of this "meat product" : 40% chicken meat wastes 25% pork meat wastes flour pork fat 2% horse meat wastes onions e: let's not kid ourselves, industrial chicken nuggets are basically the same thing
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Mar 4, 2016 14:13
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SpaceGoatFarts posted:OK I think your story deserves to serve as a warning for other non Belgians who wants to try our fast food: Do they taste alright? Cos grinding up fat and offal into economy meat products doesn't seem like a huge deal, better than wasting the unglamorous parts of the animals.
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Mar 4, 2016 14:30
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Puntification posted:Do they taste alright? As drunk food they are OK. They pretty much taste like seasoned fried meat. It's just the texture and aftertaste which aren't really great. Like we say here "everyone knows what's in them, we just don't talk about it". They are still very popular because they're extremely cheap and also because everyone has some childhood memories about eating delicious junk food at the friterie. I understand Eponine's confusion not knowing that burgers sold in friteries are in fact not real hamburgers. e: 1,28/kg I don't think I know of a cheaper meat product 
SpaceGoatFarts has a new favorite as of 14:42 on Mar 4, 2016 |
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Mar 4, 2016 14:37
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SpaceGoatFarts posted:Almost every single meat product served in frietkots/friteries is deep fried industrial meatpaste, made from the various animal parts too gross to be sold as is (pork anuses, bone scrapings, tumors) and even dogs don't want to eat them. They are all made in the same plants by the same companies and the only things varying are the shape and seasoning.
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Mar 4, 2016 14:45
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Flipperwaldt posted:Good job buying into and attempting to propagate a bunch of urban legends, I guess. Of course it's not anus and tumors but yeah it's pretty much chicken/pork/horse skin and carcasses. They are not even hiding this. Almost all industrial meats in friterie have this composition. Don't believe me? Here is a basic "hamburger" sold in Belgium and it says right there it's made from "pre-cooked chicken meat". http://fr.aldi.be/aldi_hamburgers_12_pcs_834_444_748_23194.html more from a famous brand sold in friteries. All these three different products have almost the same composition: 50% chicken carcasses; 15% pork carcasses; pork fat; flour; seasoning http://www.mora.be/snack/hamburgers/ http://www.mora.be/snack/frikandel/ http://www.mora.be/snack/carrero/ SpaceGoatFarts has a new favorite as of 14:55 on Mar 4, 2016 |
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Mar 4, 2016 14:50
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I am regularly confused as to why using all of the meat off of an animal is considered bad. Should processors just waste millions of pounds of meat because it's from a part of the animal that's considered icky? I say bring on the lips and assholes, they're still protein and mostly taste great, they just don't have a very appetizing look or texture until they're ground up. Whenever I see someone share Jamie Oliver's whiny fear mongering "pink slime" videos on Facebook it makes me want to fly to England and punch him in his stupid accent. Then again, I guess pink meat slurry is pretty much the definition of anti-food porn.
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Mar 4, 2016 14:58
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Mexican Deathgasm posted:I am regularly confused as to why using all of the meat off of an animal is considered bad. It's not, hence why it remains super popular despite everyone knowing how it's made. It's just anti-food porn Personally I don't find it gross or anything; I even eat pork feet and brains, so...
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Mar 4, 2016 15:02
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Rigged Death Trap posted:
I had something like that at an Ethiopian restaurant that used to be here, served family style with like lentil paste and that spongy flatbread you're suposed to use as a utensil. It's about as delicious as it looks. Raw meat is pretty tasty when it's fresh and well-accessorized.
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Mar 4, 2016 15:39
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SpaceGoatFarts posted:Don't believe me?
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Mar 4, 2016 15:41
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axolotl farmer posted:Japanese hot mustard is not sweet and very sharp. It's more similar to Euro mustards like British mustard that's just made from ground mustard seeds and water or vinegar. Yeah, it's closer to wasabi than what most Americans would think of as mustard. (I have no idea where you're from.) You could try English mustard, but I'd say wasabi is closer. Speaking of things people might consider AFP, karashi renkon:  Sorry if you have that thing about the things with holes. (Not really, because lotus root is delicious and you should eat it.) Lotus root stuffed with nose-clearing Japanese mustard. Why would anyone create such a thing? So it stays tasty when you hide it in the wall! https://myjapantripdotcom.wordpress.com/2015/12/20/eating-kumamoto-castle/comment-page-1/ poo poo's good.
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Mar 4, 2016 15:44
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axolotl farmer posted:Here's the Swedish version: råbiff (raw steak) Or add some heat and get this: 
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Mar 4, 2016 17:49
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e; goddamnit ^Zanael posted:Steak Tartare should look like this : axolotl farmer posted:Here's the Swedish version: råbiff (raw steak) All I can see with these two is someone having a burger described over a bad connection with the mixing and cooking parts lost. (don't even come at me with ACTUALLY A BURGER PATTY SHOULD JUST BE *FART*)
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Mar 4, 2016 17:50
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