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You know what the French do with un-irradiated ground beef? They mix in a raw egg and some other spices and eat it raw. It’s called steak tartare (https://en.w
by 205guy 6y ago
You know what the French do with un-irradiated ground beef?
They mix in a raw egg and some other spices and eat it raw. It’s called steak tartare (https://en.wikipedia.org/wiki/Steak_tartare https://en.wikipedia.org/wiki/Steak_tartare), and it’s pretty good. It helps when you have sane agricultural practices (except for that time they spread prions to people—ooops—and I still can’t donate blood in the US because I was in Europe at that time) and a culture of gastronomie.
- pkaye 6y agoThe FDA now allows those people to donate blood. However the donation centers might take time to update their practices. https://www.fda.gov/news-events/press-announcements/coronavirus-covid-19-update-fda-provides-updated-guidance-address-urgent-need-blood-during-pandemic https://www.fda.gov/news-events/press-announcements/coronavi...
- ceejayoz 6y agoYes, but the French do it with freshly and carefully ground beef, from whole-muscle cuts instead of random trimmings. I'll happily eat a rare burger at my local butcher; they'll grind the meat right in front of me and serve it with a side of beef fat fries. One of the things I intend to immediately enjoy again once lockdown is over.
- p0llard 6y agoCertainly within the EU, eggs are generally of a higher standard than in the US; there are generally completely safe to eat raw in the EU, whereas this would be unwise in the US. Comparing the number of salmonella deaths/cases between (for example) the UK and the US is rather interesting/amusing depending on ones perspective.
- phonypc 6y agoSalmonella hasn't been a real problem in American eggs for decades. They're used raw all the time. (Yes, there are occasional outbreaks. There are also outbreaks in Europe.)
- monadic2 6y ago> Certainly within the EU, eggs are generally of a higher standard than in the US; there are generally completely safe to eat raw in the EU, whereas this would be unwise in the US. This is a myth. There are different sanitary requirements resulting in tradeoffs (i.e. longer fridge life in US due to the rapidness with which eggs enter a fridge, longer shelf life out of fridge in europe), but in both cases the risk comes from salmonella in the yolk before the shell forms and would be unaffected by the differences in sanitation of the resulting egg. I would think the risk of raw eggs would be approximately the same.
- cmrdporcupine 6y agoAnother thing is that eggs are washed before sale in North America, which removes the outer membrane and means they have to be refrigerated. In Europe they can sit at room temperature because they are not generally washed. The downside being that you should wash them before use in Europe but in North America they are safe to use from the fridge. We raise our own eggs, and leave them on the counter unwashed.
- monadic2 6y agoI can’t speak for your fridge space, but eggs should still keep longer if you refrigerate. It’s not nearly as uncommon in europe as you might hear. That said, I respect clearing out that fridge space!
- cmrdporcupine 6y agoOh for sure I'm sure many Europeans refrigerate their eggs. I'm just saying they don't necessarily have to, nor do the stores have to sell them in a refrigerated area. In North America this is mandatory, because the eggs will spoil.
- pkaye 6y agoSeems like still an issue in the UK. This article mentioned some Polish eggs were the source of outbreaks. https://www.foodsafetynews.com/2019/11/uk-bears-brunt-of-multi-country-salmonella-outbreak/ https://www.foodsafetynews.com/2019/11/uk-bears-brunt-of-mul...
- pengaru 6y agoI can't count the number of times I've consumed raw USDA eggs in the form of uncooked chocolate chip cookie dough and cake batter throughout my childhood...
- phonypc 6y agoSteak tartar is widely available in North America. It's not even French in origin. The implication that America has no culture of gastronomy and insane agricultural practices is distasteful.
- kergonath 6y agoIt was even called ‘steak à l’américaine’ in France, early in the 20th century. That said, from my experience it is much more common in France than in any other country I have visited. Hell, they even refuse to do anything less than medium-rare in American restaurants most of the time.