[Sca-cooks] Re: Raw beef sandwiches

[Christiane]

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