[Sca-cooks] Re: Raw beef sandwiches
Christiane
christianetrue at earthlink.net
Fri Feb 13 10:19:44 PST 2004
Does anybody remember a parent or
grandparent, possibly one who would sneer at fancy presentations with
egg yolks and capers, grossing out the kids by eating raw meat on rye
with maybe a few pickles?
I'm just wondering if perhaps this kind of thing was more widespread
fifty years ago than we'd like to believe now, or have been told.
Comments? Info?
Adamantius
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My Italian dad has always been one for rare meat, and sometimes he'd come home from work (he was a cop) with a bag full of deli rolls and a pound or two of the finest ground sirloin, freshly prepared by the butcher. He'd chop up an onion and make sandwiches, adding only salt and pepper.
Because he was a cop in a heavily Jewish town and got his meat prepared at a kosher butcher, I think he picked up the habit from some of his buddies or one of the delis in the town he worked in. Teaneck, N.J., it was.
And dammit, even when I am making meatballs I'll set aside a little ground beef for myself. After I make the meatballs, I'll just take my gob of beef, salt it, and eat it. My sister and I both take after my dad; our steaks must still "moo,"
Gianotta
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