« Pounding Mochi | Main | "Soul Food" »

February 12, 2010

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

preeva tramiel

A great summary of how and why to adjust with the seasons, Nancy-
san!
I bet the stew with onions would be a big hit in my house!
The tartare would be a big hit with me!
--preeva

Mora Chartrand-Grant

Nancy, you brought back such wonderful memories of my mother and me enjoying steak tartare when my father was off on one of his flights. She would purchase the leanest, freshest ground beef she could find, to which she added an egg yolk, minced onion or shallots, chopped parsley, drained and chopped capers, a spoonful or so of ketchup and mayonnaise, several shakes of Lea & Perrin Worcestershire sauce, and salt and pepper. The steak tartare was served with a large green salad and a big bowl of homemade frites. Now that was a meal! And it would definitely be on my list of foods for my last meal on earth.

Dirk L. Archibold-Chester

This sounds fantastic. I am a fan of steak tartare myself.

Dirk
Food Lovers Heaven

Nancy Singleton Hachisu

Preeva: Funny, how the cook loves to eat raw things. I think we get "cooked out." I love stews of all kinds and find them incredibly versatile. But there is something about a beef stew that is so satisfying. It really reaches in and grabs you. But also, beef stews have so much breadth in their renditions. Great to see you last week.

Mora: When I first was in Belgium I went to a party where they served tartines of "filet americain." I thought, gross, raw meat. Then my host mother served me "filet americain" (steak tartare to all of you who unlike Mora, do not have a Belgium mother), frites & homemade mayonnaise with a green salad. Oh my god, that immediately became my most favorite meal. I am totally with you on that. And I still think that rates as my number one.

DirK: Steak Tartare & Sushi...what is it about raw proteins that is so great? Maybe the clean taste.

Nancy

Rodney Fong

I have not had the chance to have steak tartare very often, but I am sure that wagyu beef is the way to go with it. One story about steak tartare I recall was when Phil Kurjan made it at Los Arcos one weekend and nearly caused a riot among the "heathens", as Phil called them, for making him cook it.

cialis to buy

Cialis doseage http://www.maxipharmacy.com/ cialis court.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)