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<blockquote data-quote="guywhofishes" data-source="post: 94990" data-attributes="member: 337">Not sure if you're genuinely interested but...I skip anything &quot;ground but raw&quot;. But any raw whole muscle meats are safe IMO. Ground foods give any speck of fecal contamination the ability to get nicely distributed onto a lot of surface area - then breed like rabbits - like a big Petri dish. If you carve away the &quot;rind&quot; of any whole muscle cut then you get at the meat that in no way could have intestinal trouble-causing bacteria present. After learning to enjoy sushi over time I ran into a bunch of carpaccio in Germany on a biz trip in the early 2000s and the Germans went nuts for it every night so I joined in. I was hooked.Cold food somehow has flavors you don't detect when its hot or warm. The fat has an earthy/nutty melt-in-your-mouth feel and the flesh tastes just wonderfully beefy of course.&nbsp; The fat melting is awesome - kind of like how a homemade bun with a thick spread of butter changes in your mouth as you chew it. They usually do some olive oil/citrus dressing drizzle that makes it even more &quot;luscious&quot; in the mouth.Oh man I want some bad now. I am going to make some this weekend when it's rainy/windy. Lots of recipes on the web. The simpler the better IMO.- - - Updated - - -and don't skip the foofoo greens... a sprig of that here/there adds nice flavor/texture contrast</blockquote>

[QUOTE="guywhofishes, post: 94990, member: 337"] Not sure if you're genuinely interested but... I skip anything "ground but raw". But any raw whole muscle meats are safe IMO. Ground foods give any speck of fecal contamination the ability to get nicely distributed onto a lot of surface area - then breed like rabbits - like a big Petri dish. If you carve away the "rind" of any whole muscle cut then you get at the meat that in no way could have intestinal trouble-causing bacteria present. After learning to enjoy sushi over time I ran into a bunch of carpaccio in Germany on a biz trip in the early 2000s and the Germans went nuts for it every night so I joined in. I was hooked. Cold food somehow has flavors you don't detect when its hot or warm. The fat has an earthy/nutty melt-in-your-mouth feel and the flesh tastes just wonderfully beefy of course. The fat melting is awesome - kind of like how a homemade bun with a thick spread of butter changes in your mouth as you chew it. They usually do some olive oil/citrus dressing drizzle that makes it even more "luscious" in the mouth. Oh man I want some bad now. I am going to make some this weekend when it's rainy/windy. Lots of recipes on the web. The simpler the better IMO. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] and don't skip the foofoo greens... a sprig of that here/there adds nice flavor/texture contrast [/QUOTE]

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