[Sca-cooks] carpaccio?

[Dragon]

Phil Troy / G. Tacitus Adamantius wrote:

>On Jul 22, 2008, at 2:50 AM, Stefan li Rous wrote:
>
>>Antonia mentioned:
>><<< I like raw beef (carpaccio etc.), but not if it has any
>>noticable fat on
>>it.>>>
>>
>>What is carpaccio? We've discussed at least one raw meat dish here
>>before, but I don't remember this being it. From the name, I assume
>>this is Italian. Is that true? What other types of raw meat dishes
>>are there? Do such meats need to be from a particular cut of meat or
>>a particular animal?
>
>
>It's a dish of thinly sliced raw beef (sometimes slightly thicker
>slices, pounded to a paper-thin "cutlet"), laid out on a wide platter,
>garnished with drizzles of olive oil, black pepper, shavings of
>parmigiano-reggiano, sometimes capers, or, in lieu of all that, a
>mustard and lemon vinaigrette. Usually from the tenderloin/fillet of
>beef, it is alleged to have been created at Harry's American Bar in
>Venice in 1950. It doesn't necessarily reflect any particular Italian
>tradition of raw-meat-eating per se (although it is done there);
>apparently a diner came in and asked for a dish to be made of uncooked
>beef on doctor's orders.
>
>Today the term "carpaccio" is applied to all sorts of non-beef items
>including tuna, veal, tomatoes, and various other fruits and
>vegetables that are thinly sliced and laid out across a wide platter
>and garnished.
>
>Other raw meat dishes include kibbeh, which is found in various places
>in the Middle East, generally made with ground lamb, bulgur, onion and
>seasonings, often baked but sometimes eaten raw, raw liver from
>various animals eaten in France, Italy and elsewhere, several raw beef
>dishes eaten in various parts of Africa, and raw beef served as
>sashimi in Japan and Korea. I'm sure there are more...
---------------- End original message. ---------------------

And don't forget the classic Steak Tartare :-) (A personal favorite 
of mine, raw beef AND raw eggs!)

Just wanted to point out that a lot of times the beef for carpaccio 
isn't always completely raw. Very often it will be briefly seared on 
the outside before being sliced paper thin.


Dragon

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  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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