have you ever eaten RAW MEAT??

The study sounds like bunk (obviously humans can still reproduce after hundreds of generations of eating cooked meat, etc), but certain raw meat is excellent if handled and prepared properly.

Only if you count rare steak and roast.
Oh, also, I recall that it used to be not too uncommon here in Norway to make thick hamburger-like patties out of ground beef, with the center quite red. I don't think anyone does anymore though, as everyone's too scared of the germs. I sure as hell am.

Steak tartare is obviously still very popular in many places.

When I'm cooking anything with minced beef, I sometimes eat a little bit of the raw meat cos somehow it looks tempting. It's never made me ill. Yet.

On holiday this summer in Italy, my friend bought a bog standard pork sausage from the supermarket and ate it raw. He didn't become sick but surely he was playing russian roulette of a sort.

Is beef carpaccio raw?

I've had steak tartare with a raw egg. Living on the edge. It was alright. I've also eaten (by accident) uncooked ham. This was not so good.

And yes, beef carpaccio is raw.

eating pork raw sounds pretty mental yah.

Yes, it is. My Mother-in-law served it up and she is soemtimes a bad cook so we all sort of chewed on it for a while and then I had just had to say something like "erm, was this supposed to have been cooked" - of she went and rummaged in the bin for the packaging and the horrible truth was out.

There's a raw lamb dish you can get in some middle eastern restaurants (and, ah, presumable the middle east) called kibbeh nayyeh. Never been tempted but then I'm not a big fan of lamb.

only other people's genitals

Had kibbeh nayye- delicious. All steaks should be a little raw in the centre.

I can vouch for raw beef, lamb, and venison. I've had raw beef twice this week at restaurants (steak tartare and kitfo) and both were awesome. I prefer a coarser ground tartare, no point in losing all the texture. I do, however, have some trouble eating larger chunks of raw beef (gored gored, tere sega).

Most places that serve raw meat dishes are pretty careful about their sourcing and cross contamination - I'd be far more concerned about getting sick from an improperly cooked frozen burger.

I can vouch for raw beef, lamb, and venison. I've had raw beef twice this week at restaurants (steak tartare and kitfo) and both were awesome.

...

-- I DIED

you make a strong point

i've had the korean version of steak tartare. very good, with no ill effects afterwards.

lol cats are not people (not to mention people feed their cats cooked meat all the time in the form of cat food)

raw foodies are some of the craziest people in the whole world - one time at a wedding reception this tiny drunk grandma waved a bell pepper slice in my face and said: theres more protein in this than in a 16oz steak!

i do luv raw meat tho - in japan some eat raw chicken!

jamon serrano

oh come on, cured meat doesn't count as raw meat.

what about a raw big mac?

Raw like sushi. Why is raw meat scarier than raw fish? Or is it?

man i love steak tartare

the last time i had some was at this place: http://www.bistrotheque.com

raw CHICKEN?!?

I'm kind of bummed out I've never had a chance to try raw chicken (well, at a restaurant where it's supposed to be served that way). I'd like to expand my dining resume to the point where I've had a raw version of every kind of animal I've eaten. Can't stand the lack of heat, get out of the kitchen.

Other dishes

* tori-sashi -- raw chicken, served sashimi-style
* tori-wasa -- almost-raw chicken pieces, served with _wasabi_ (Japanse green
horseradish)
* kara-age -- deep-fried chicken
* nikomi -- meat and vegetable stew

i would eat it maybe in japan only

http://www.sakaenet.jp/satsuma-po/torisashi.jpg

there's at least one place in nyc that serves chicken sashimi occasionally. the texture would put me off.

what place?

NY raw meat FAP!

yakitori torys

i think steve shasta has had it there. it was off the menu for a while but apparently they're serving it again although it runs out early on.

review: http://events.nytimes.com/2006/12/13/dining/reviews/13unde.html

Beef carpaccio, check. Lots of raw fish, check.

At the kaiseki ryori dinner my daughter and I went to last weekend, one of the courses was lobster sashimi. I thought it was pretty bland, really, more of a textural adventure than a flavor one.

i've been wanting to try that place for quite a while now, but i'm never in midtown.

xpost

yes.
summer 2006.
steak tartare.
in a restaurant in Bucharest.
whilst at the same time having a conversation with a random Romanian stranger about Graham Poll, who was refereeing a match on the telly at the time.

eaten plenty of raw meat, from fish to minced meat. yum yum.it's considered pretty standard fare, raw meat.

well maybe the ilx raw chicken fap will have to happen

we should, in the name of science if nothing else..

you guys are funny, cured and smoked meat is not raw.

carpaccio, tartare, ceviche, etc. = not raw.

lol cats are not people (not to mention people feed their cats cooked meat all the time in the form of cat food)

http://www.lolrider.com/images/lolcats.jpg

in the name of eating raw chicken and seeing midtown once before we die

you guys are funny, cured and smoked meat is not raw.

yah wtf funny guys

steve shasta is it true u ate the raw chicken at that place in midtown

Carpaccio and tartare aren't cured or smoked. Tartare can be marinated in booze, but not necessarily.

yo is it true vordul got sonned by a wite kid after a raw beef??????

Raw Italian sausage with some good paisano bread is some nice shit.

matsusaka beef is one of the premium types of japanese beef.

matsusaka beef nigiri:
http://farm1.static.flickr.com/251/514474607_429f3c545c.jpg

matsusaka beef sashimi:
http://farm1.static.flickr.com/201/514474077_92862bb31a.jpg

chicken sashimi:
http://farm1.static.flickr.com/222/459318876_cf26ea3b33.jpg

for chicken sashimi, the chicken tenderloin is used (the tenderloin doesn't touch any blood vessels nor internal organs).

basashi (raw horse neck meat):

basashi:
http://farm1.static.flickr.com/36/109446338_f26c2546f5.jpg

How is tartare not raw?

yeah tartare is just fresh, cold ground beef on a plate, with an egg cracked over it - salt, pepper and tabasco doesn't count as curing in my book!

lol u funney

Lauren is right, tartare is not technically cured although many recipes call for it. Most USA restaurants won't serve uncured/seared/smoked dishes as "tartare".

...however, Carpaccio most certainly uses lemon juice as a curing element.

always love seeing how irate people get about food

or at least people being wrong about food

joshea, torys and totto in midtown serve chicken sashimi.

carpaccio often has lemon juice heavily involved for teh ceviche effect

steve shasta have you eaten the raw chicken or what?

Many times.

did you eat it at any of these nyc places?

what it tastes like?

like chicken

pollo asada

it's great. it tastes like chewing gum, you can blow bubbles with it!

oh damn i want some

yo 69 we should grab some ethiopian soon

STEVE SHASTA REFUSES TO ANSWER MY QUESTION AT TO WHETHER HES EATEN RAW CHICKEN IN NYC

cause you know i want to know if it was good or an abomination

i had some awesome steak tartare in nyc a couple of years ago. I'm not sure it agreed with me though. but it could have been something else (there were also mussels involved. cooked, but eh who the fuck knows). of course after reading the debate above, I'm not sure if it was cured or not. Probably so...

i'll do raw oysters if they're not out of the nasty-ass gulf. yeah yeah it's seafood and apparently doesn't count as "meat" to some but it's animal flesh and you are rolling the dice, brother. Sushi, obv.

Yes

raw anything is kind of rolling the dice a bit really

http://images.amazon.com/images/P/B000002O5R.01.LZZZZZZZ.jpg

lol let's image google raw

http://www.jucaushii.ro/images/boxshot/upload/WWE_SmackDown_vs_RAW_2007_xbox360.jpg

http://www.jucaushii.ro/images/boxshot/upload/WWE_SmackDown_vs_RAW_2007_xbox360.jpg

I eat kitfo (beef) maybe once a month, on average, although (a) I often get it slightly warmed over, and (b) there's a level on which the heavy spicing of it acts a bit like curing.

Raw/rawish beef, lamb, and fish, all okay by me w/ high-quality meat; chicken and pork seem a little insane.

But this all has way less to do with whether it's safe to eat raw meat in the abstract and more to do with western meat being raised and packaged in ways that'll leave them teeming with drug-resistant superbacteria. Go somewhere else in the world and hand me raw meat from an animal someone just slaughtered in the backyard, and I'll try it.

i'm sure i'm horribly jinxing myself by saying this, but thus far i've only had food poisoning from cooked food.

Plus you're actually most likely to pick something up from salad ingredients, aren't you?

bean sprouts are apparently the worst, although i've never become ill from them.

OK, so what about straight a taking a bite of some raw hamburger from the package? Does the reaper appear over your shoulder in the mirror when you do?

I think I'd have a much harder time wih raw chicken and not just because of salmonela (sp?) and whatnot. Unlike raw steak or hamburger, it just doesnt' look like it would taste very good. Is it hard to chew? Have you ever cut through raw chicken breast with a knife? Shit is kinda hard...

I'd avoid eating raw pre-ground packaged hamburger: it's worse meat, and it's been through all kinds of processing that makes it REALLY easy for it to have bad things in it -- it's all ground up! You're probably not gonna kill yourself with a bite, but still.

For making any kind of raw-beef dish on your own, you pretty obviously want the best available meat, as fresh as possible, etc.

this thread reminds me of the time the lovely emma b decided she'd just make some sashimi - how hard could it be? it's just raw fish cut up into pieces! we didn't get sick but... it wasn't very good.

eeeeeew

hahaha i mean who would have guessed??

Wow. I have only eaten raw seafood, usually in the context of sushi.

I did have some raw crab when I was in Japan in 1996. I do not recommend consuming raw crab under any circumstances; the texture is VILE.

I had a boss who would go in the kitchen and get a small piece of raw beef (I think he favored filets) whenever he wanted a light snack. I was never brave enough to join him.

I've had some Lao food that I think included raw pork.

I've also had Lao food where I had to specify that I wanted the pork cooked...

When I lived in Germany an uncle of a Germann friend of my father's ate raw hamburger, apparently a common practice there. The texture seems nauseating with that much fat, though. Same with chicken, I can't imagine it being better than cooked. I've had steak tartare and roast beef rare, and shushi/sashimi. I didn't really care for the tartare, but didn't gag or get sick.