raw meat / chicken livers?

March 22, 2002

My parents used to make a delicacy called " steak tartare " where they took a

high quality cut of beef, ground it up (ground round?)--they said raw

hamburger was not safe to eat, but saw no problem with grinding up a cut of

meat in their Kitchenaid-- mixed it with a raw egg and some seasonings,

spread it on rye bread and topped it with chopped onion. It was delicious.

I have read that raw beef is safe to eat after it has been frozen some

specified length of time.

I'd be curious to find out more about buffalo--there's a store here that

sells it once a year and we always buy some and pretend we are pioneers

eating our buffalo stew.

We have the opportunity to buy chicken livers, gizzards, and feet from

organic free range chickens. If I bought the stuff, what would I do with it?

~~Jean

:::still on Chapter 1 of NT, but working my way through:::

In a message dated 3/22/2002 5:06:48 AM Pacific Standard Time,

writes:

> Yesterday I ate a buffalo patty from trader joe's -- raw. I had two

> defrosting

> on the counter and my sig. other had to leave before dinnertime. The

> packaging said all natural, no horomones, etc., and I speculated buffalo

> would be grown on the range (or is it just the song?). So I thought, ok,

> this

> is my chance to taste a little piece raw. Well it tasted so good I'll be

> damned

> if I didn't put my whole patty in a bowl, then salted it, and ate it raw!

> It was

> so yummy the idea of putting it in a pan and cooking it seemed ridiculous.

>

> I've never liked raw veggies, but raw meat tasted like it was meant to be

> that

> way. I so wish there were studies on this as I feel somewhat freakish

> eating

> raw meat. I fibbed and acted like I had cooked it when my SO came home.

>

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