Podcasts about steak tartare

Today's recipe is Friday Night Steak Tartare.Here are the links to some of the items I talked about in this episode: #adChef's KnifeCutting BoardMixing Bowls3"-4" Round Cookie CutterRamekinAll New Chicken CookbookThis episode was also published in July, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Eleven years ago, a little 6 second video sharing social media app that could (until it no longer did) came into being. The app: Vine. The First: Well... the first video shared on Vine, of course! We discuss a lost subway clip, the first Vine tweeted (which is probably the oldest still out there), the first Vine to be sold as art, and so much more! Did someone say "Capitalism"!? Plus, join us for a birdin' buggin' fallin' MouthGarf Report, and a rousing game of I See What You Did There! Please give us a 5 star rating on Apple Podcasts! Want to ask us a question? Tell us about your favorite Vine? Pay to hear the end of Chelsea's stories? Email us at  debutbuddies@gmail.comListen to Kelly and Chelsea's awesome horror movie podcast, Never Show the Monster.Get some sci-fi from Spaceboy Books.Get down with Michael J. O'Connor's music!Next time: First Trapeze Artist, with a special guest! 

Winemaker Bob Cabral. Winemaker Bob Cabral is back on California Wine Country with Steve Jaxon and Dan Berger, after a long time. His last appearance on the show was this episode on October 20, 2021. This 2024 harvest will be Bob Cabral's 45th harvest in the wine business. Bob Cabral Wines is his label now. He grew up in Central California where his parents were growers of red wine grapes and almonds. Bob pronounces almonds “amands” with the short A, which is a pronunciation unique to the California central valley where they grow. (This pronunciation is close to the form and pronunciation of the French word for almonds, “amands”.) He studied winemaking at Fresno State and got a Master's in Biochemistry, moving to Sonoma County in 1986. Bob has travelled the world for his business. He worked for DeLoach vineyards under Randy Ullom, who is now at Kendall-Jackson. He just celebrated thirty years there. Then he went to Kente, worked for some consulting winemakers, then Alderbrook, now owned by the Orsi family. 2011 Winemaker of the Year Back in 2011 Wine Enthusiast magazine named Bob Cabral its Winemaker of the Year. Now they are tasting Bob's 2019 Sonoma Coast Chardonnay. Bob tells about how he is getting ready to move to Paradise Ridge. He will lease half of their winery and he will make his wines while Paradise Ridge will also continue to make wine. It should be open in July. Paradise Ridge will also be open for visitors. Click the logo to visit Davis Bynum Wines. Next they taste a 2021 Rosé called American Girl, a Rosé of Pinot Noir. He first made it this way in 2016, but he stopped making it until 2021 again. “It may be a pain to make but it's not a pain to taste!” Click the logo to visit our sponsor Rodney Strong for info on the 2024 Summer Concert series. Dan Berger says it has a little of the richness of a white wine but also some of the structure of a red. Steve Jaxon declares that it is one of the best Rosés he has ever tasted. Dan suggests it would go perfectly with Steak Tartare. “An explosion of flavor in your mouth,” in Bob Cabral's words.

Selena Gomez provokes a meaty debate, Dua Lipa's old teacher is on the phone and Greg sets up a special U.K day of celebration.

Fluent Fiction - French: A Parisian Language Adventure: Pronouncing French Delicacies Find the full episode transcript, vocabulary words, and more:fluentfiction.org/a-parisian-language-adventure-pronouncing-french-delicacies Story Transcript:Fr: Un jour, Marie, Pierre et Camille sont allés à Paris. Ils ont décidé d'aller dans un petit bistro. C'était un bistro typiquement parisien, avec des chaises en rotin sur la terrasse et une délicieuse odeur de café qui flottait dans l'air.En: One day, Marie, Pierre, and Camille went to Paris. They decided to go to a small bistro. It was a typically Parisian bistro, with rattan chairs on the terrace and a delightful smell of coffee floating in the air.Fr: Ils étaient là pour déjeuner, mais aussi pour une mission spéciale. Ils voulaient tous les trois apprendre à prononcer des mots français très difficiles. Marie était la plus excitée. Elle adorait le français et trouvait la langue très belle.En: They were there for lunch, but also for a special mission. They all wanted to learn how to pronounce very difficult French words. Marie was the most excited. She loved French and found the language very beautiful.Fr: Ils ont ouvert le menu et ont commencé à regarder ce qu'il y avait. Les mots étaient très difficiles pour eux. "Quiche Lorraine", "Steak Tartare", "Moules Marinières"... Ils n'avaient jamais vu ces mots avant.En: They opened the menu and started to look at what was there. The words were very difficult for them. "Quiche Lorraine", "Steak Tartare", "Moules Marinières"... They had never seen these words before.Fr: Pierre a été le premier à essayer. Il a dit "Cochon de lait". Il l'a prononcé tout faux et cela a fait rire Marie et Camille. Il a rougi, mais il a ri aussi. C'était très drôle.En: Pierre was the first to try. He said "Cochon de lait". He pronounced it all wrong and it made Marie and Camille laugh. He blushed, but he laughed too. It was very funny.Fr: Ensuite, c'était à Marie. Elle a essayé de dire "Château-Briand". C'était encore plus drôle que Pierre. Elle a dit que c'était le mot le plus dur qu'elle ait jamais essayé de prononcer. Camille a été la dernière. Elle a essayé de dire "Gnocchis Parisienne". Elle a fait rire tout le monde, même le serveur.En: Next was Marie. She tried to say "Château-Briand". It was even funnier than Pierre. She said it was the hardest word she had ever tried to pronounce. Camille was the last. She tried to say "Gnocchis Parisienne". She made everyone laugh, even the waiter.Fr: Ils ont continué à essayer de prononcer des mots français pendant tout le repas. Ils ont ri et ont passé un très bon moment. C'était une belle journée à Paris.En: They continued to try to pronounce French words throughout the meal. They laughed and had a great time. It was a beautiful day in Paris.Fr: À la fin, ils ont tous décidé que le français était une langue très difficile. Mais ils ont aussi décidé que c'était très amusant d'essayer de le parler. Ils ont promis de continuer à apprendre et de revenir à Paris encore une fois.En: In the end, they all agreed that French was a very difficult language. But they also decided that it was very fun to try to speak it. They promised to continue learning and to come back to Paris again.Fr: Et ils ont fait exactement ça. Chaque année, ils sont revenus à Paris, sont allés au même bistro, ont commandé les mêmes plats et ont essayé de prononcer les mots difficiles. C'est devenu une tradition.En: And that's exactly what they did. Every year, they returned to Paris, went to the same bistro, ordered the same dishes, and tried to pronounce the difficult words. It became a tradition.Fr: C'était toujours aussi drôle, toujours aussi difficile. Mais ils ne se souciaient pas de cela. Ils aimaient ça. C'était leur petit jeu. Et ils savaient qu'ils allaient avoir beaucoup de souvenirs à raconter quand ils rentreront chez eux.En: It was always as funny, always as difficult. But they didn't care. They loved it. It was their little game. And they knew they would have many memories to share when they returned home.Fr: Et c'est ainsi que Marie, Pierre et Camille ont appris à parler français... en quelque sorte. Ils ont appris que même si quelque chose est difficile, cela peut être amusant si on le fait avec des amis. Et ils ont appris que le français est une langue très belle. Ils ont appris à l'aimer. Et c'est tout ce qui compte.En: And that's how Marie, Pierre, and Camille learned to speak French... in a way. They learned that even if something is difficult, it can be fun if done with friends. And they learned that French is a very beautiful language. They learned to love it. And that's all that matters.Fr: La fin.En: The end.Fr: C'était une très belle journée à Paris.En: It was a very beautiful day in Paris. Vocabulary Words:One day: Un jourMarie: MariePierre: PierreCamille: Camillewent to: est allés àParis: Parissmall: petitbistro: bistrorattan: rotinchairs: chaisesterrace: terrassedelightful: délicieusesmell: odeurcoffee: caféfloating: flottaitair: airlunch: déjeunerspecial: spécialemission: missionlearn: apprendrepronounce: prononcerdifficult: difficilesFrench: mots françaisexcited: excitéeloved: adoraitlanguage: languebeautiful: bellemenu: menustarted: commencétrying: essayer

Today's recipe is Steak Tartare At Home.Here are the links to some of the items I talked about in this episode: #adChef's KnifeCutting BoardMixing Bowls3"-4" Round Cookie CutterRamekinAll New Chicken CookbookThis episode was originally published in July, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Calumet County; https://bit.ly/3JJJyPvCampfire Conversation: Eric and Ana discuss some holiday traditions popular in - and in some cases practically exclusive to - Wisconsin while educating Jake (a relative newcomer from California) on how awesome the holidays are in this state. Wisconsinites definitely have a sweet tooth, and traditions often brought from the “old country” gave the state tendencies to lean toward desserts and treats that others around the country don't get to experience as often. We profile plenty of bakeries around the state baking up treats like stollen and Danish kringle (the official pastry of Wisconsin), along with holiday cookies, candied fruit, spices, and nuts. Even We Energies, formerly Wisconsin Electric Company, puts out their annual “Cookie Book” and has every year for generations at this point.Both bars and traditional basement parties in Wisconsin would mix up quite a concoction of cocktails that are particularly popular in the holiday season, including the hot toddy, the Tom & Jerry, and the Brandy slush (this state consumes a lot of brandy.) Hot chocolate is also very popular, and some towns in the state have bars that organize “hot chocolate crawls” to keep people warm as they “crawl” from spot to spot.Another big holiday tradition, especially in eastern Wisconsin, is tiger meat or steak tartare - raw beef with onions, salt, pepper, on rye. Some even crack raw egg on top. The German version - mettbröchen - consists of raw minced beef or pork & onions on a bread roll.. it's known as the “cannibal sandwich” in the Milwaukee area. And yes, we discuss what the Department of Health has to say about these sandwiches.The holiday decor is another topic, and those unique and cool-looking aluminum trees that became hugely popular in the early 1960s came out of Manitowoc, where they made them and shipped them all over the country. You can still find them, and enjoy a huge display of the in Manitowoc every holiday season with “Evergleams on Eighth” downtown. We cover all of this and more as we're fully imbibed into the holidays on The Cabin!Inside Sponsors:Visit Lake Geneva - https://bit.ly/3wHvilfShop Discover Wisconsin - https://shop.discoverwisconsin.com

If you live in Manhattan, you need to try Delice & Sarrasin's new completely sustainable gourmet vegan menu. The plant-based innovators don't compromise on values or taste. Go to https://delicesarrasin.com/ to find out more. Delice & Sarrasin City: New York Address: 178 West Houston Street Website http://delicesarrasin.com Phone 13475068915 Email christophe.carons@gmail.com

Dan Berger and Barry Herbst With The Drive on Summer vacation, here is an episode for this week's podcast, from last August where Barry Herbst describes Rosé wines available at Bottle Barn. For all of this year's Rosé offerings and more, visit the Bottle Barn website, bottlebarn.com.  Bottle Barn Rosé wines are the subject of this episode of California Wine Country with Steve Jaxon and Dan Berger. It's Rosé all day with Barry Herbst from Bottle Barn on California Wine Country with Steve Jaxon and Dan Berger. Bottle Barn has more Rosés than anyone in Sonoma County and may stock more than any store in the whole country. They have at least 90 different ones, which is not quite as much as last year. These Rosé wines come from many regions of the world. The first to be opened comes from Basque country in Spain. Another feature of Ros´ is that there is a spectrum of colors of all of these wines. The Evolving Reputation of Rosé Dan Berger tells how it took an entire generation of people disparaging pink wine before a new generation decided to try it before deriding it. When the weather is awfully hot as it is now in late August, there are few wines more pleasant to drink. Now, Rosé is an “unstoppable train,” says Barry Herbst. The quality is so high and the flexibility with food makes it available to pair with many flavors of food. It is also easier and less expensive to produce than wines that require barrel aging. The first is called Kara Marie, the Ra Ra Rosé, a local production of winemaker Daryl Groom, named after his daughter. It is made from Grenache grapes grown in Dry Creek Valley. Its strong floral flavors have a trace of the taste of the red wine that it comes from. “Perfectly dry,” says Steve Jaxon. Dan suggests it would go with Steak Tartare. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. All of the wines today are from 2021. Some of these wines improve after a year or two and they are made to be enjoyed young. But if you accidentally lose a bottle in your cellar, don't toss it before you try it! Don't buy anything three years old, as that can be too late. Next is Husch Vineyards 2021 Mendocino Blaze Rosé. It is the pale pink or copper shade that is second in line in the featured illustration above. This is made from Zinfandel, Carignane and Petit Syrah. A Possible Comeback for White Zin? There was a stigma about White Zinfandel at one time, but some producers are actually bringing it back right now. Also, they harvest grapes for Rosé early, even right now in late August. Next is a 2020 dry Rosé from Von Winning. It should be well chilled and served in a decanter. It is made from Pinot Noir and is very flavorful. There are a lot of nice German pink wines coming in now. Next is a Txomin Etxaniz Rosé from Basque country. These grapes grow 7 feet high off the ground. The soil there is white, and it captures so much sunlight that it radiates heat off the ground, so the grapes have to be away from the heat of the soil. Until they had cold fermentation in steel tanks, these wines were not very good, but when they could invest in stainless steel tanks, the wine production improved a lot. “Zomin Zaniz” is the pronunciation according to Harry Duke. The last Rosé tasted today is a 2021 Les Rocailles from Savoie (aka Savoy, southeastern France). It is a cool growing area, light body, heavy acid, a good level of fruit, built on its tannins. It is like a red wine variant.

Labor Movie Month is coming to a close y'all, and it's ending with a big one…Oliver Stone's 1987 classic Wall Street! Michael Douglas (incredible), Charlie Sheen (fine) and Daryl Hannah (present) lead the film and Erika and Paul are here to lead you through it!

Dan Berger and Barry Herbst Bottle Barn Rosé wines are the subject of this episode of California Wine Country with Steve Jaxon and Dan Berger. It's Rosé all day with Barry Herbst from Bottle Barn today on California Wine Country with Steve Jaxon and Dan Berger. Bottle Barn has more Rosés than anyone in Sonoma County and may stock more than any store in the whole country. They have at least 90 different ones, which is not quite as much as last year. They come from many regions of the world. They open one that comes from Basque country in Spain. Another feature is that there is a spectrum of colors of all of these wines. Dan Berger tells how it took an entire generation of people disparaging pink wine before a new generation decided to try it before deriding it. When the weather is awfully hot as it is now in late August, there are few wines more pleasant to drink. Now, Rosé is an “unstoppable train,” says Barry Herbst. The quality is so high and the flexibility with food makes it available to pair with many flavors of food. It is also easier and less expensive to produce than wines that require barrel aging. The first is called Kara Marie, the Ra Ra Rosé, a local production of winemaker Daryl Groom, named after his daughter. It is made from Grenache grapes grown in Dry Creek Valley. It has strong floral flavors and a trace of the taste of the red wine that it comes from. It is “perfectly dry” says Steve Jaxon. Dan suggests it would go with Steak Tartare. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. All of the wines today are from 2021. Some of these wines improve after a year or two and they are made to be enjoyed young. But if you accidentally lose a bottle in your cellar, don't toss it before you try it! Don't buy anything three years old, as that can be too late. Next is Husch Vineyards 2021 Mendocino Blaze Rosé. It is the pale pink or copper shade that is second in line in the featured illustration above. This is made from Zinfandel, Carignane and Petit Syrah. There was a stigma about White Zinfandel at one time, but some producers are actually bringing it back right now. Also, they harvest grapes for Rosé early, even right now in late August. Next is a 2020 dry Rosé from Von Winning. It should be well chilled and served in a decanter. It is made from Pinot Noir and is very flavorful. There are a lot of nice German pink wines coming in now. Next is a Txomin Etxaniz Rosé from Basque country. These grapes grow 7 feet high off the ground. The soil there is white, and it captures so much sunlight that it radiates heat off the ground, so the grapes have to be away from the heat of the soil. Until they had cold fermentation in steel tanks, these wines were not very good, but when they could invest in stainless steel tanks, the wine production improved a lot. “Zomin Zaniz” is the pronunciation according to Harry Duke. The last Rosé tasted today is a 2021 Les Rocailles from Savoie (aka Savoy, southeastern France). It is a cool growing area, light body, heavy acid, a good level of fruit, built on its tannins. It is like a red wine variant.

This week, Alexis gets non-technical with Maëlle Gavet, CEO of Techstars. They talk about France's Minitel, a dress FROM success, not owning a television (!!!), 10 minutes of craziness, “cave time,” and the ONLY proper way to eat Steak Tartare.You can find Maëlle on Twitter at twitter.com/MaelleGavet and Alexis at twitter.com/yayalexisgay or instagram.com/yayalexisgay and twitter.com/NonTechnicalPod.This episode is sponsored by Census, a reverse ETL tool that syncs trusted data from the data warehouse into your CRM, marketing automation platform, advertising platforms, finance tools, and more! If you're a scaling product-led growth company looking to increase the productivity of your sales reps, personalize your customer communications and reduce churn, you can learn more at getcensus.com/nontechnical

Today's recipe is Steak Tartare for Bastille Day!Here are the links to some of the items I talked about in this episode: #adChef's KnifeCutting BoardMixing Bowls3"-4" Round Cookie CutterRamekinHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

Adoré par certains autant que détesté pour d'autres, le steak tartare ne laisse personne indifférent. Learn more about your ad choices. Visit megaphone.fm/adchoices

Linh wonders what steak tartare is, and Dimitri tries his best to explain it… slowly… Check out Linh's app, Not Phở, a cook that introduces the user to Vietnamese cuisine, especially dishes other than Phở. It runs on iPhone, iPad, and Mac. It also have an iMessage sticker pack so that you can share with all your friends and family. App Store: https://apps.apple.com/app/apple-store/id1525104124?pt=14724&ct=Podcast&mt=8 Follow us on Twitter: https://twitter.com/LinhAndDimiChan Follow Dimitri on Twitter: https://twitter.com/dimitribouniol Follow Linh on Twitter: https://twitter.com/linhbouniol

This week, #ELOsoFumarTakes welcomes Bradley Rubin of Alec & Bradley back for our #212thTake. Over the past couple of years, Brad and I have shared a lot of cigars and good conversations. We've chatted music, spirits, travel, and FOOD. This Sunday, we chat about the latest from Alec Bradley Cigars as well as smoke a special cigar and take a culinary journey with the young Rubin. Enjoy!   For this occasion, Bradley and I would like to spotlight and raise awareness for Abandon Pet Rescue, a fabulous no-kill shelter that is local to Bradley in the Ft. Lauderdale Area.  Learn more here: https://abandonedpetrescue.org/   Please consider donating: https://www.paypal.com/paypalme/AbandonedPetRescueFT   https://alecbradley.com/ Big Smoke: https://www.bigsmokewhiskyfest.com/   Dark n' Stormy: https://www.liquor.com/recipes/dark-n-stormy/ White Russian: https://www.liquor.com/recipes/white-russian/   Bear's picks: The 'Dirty Dozen' at Waters: https://waterstexas.com/ The Tenderloin Tamales and Millionaire Margarita at Reata: https://www.reata.net/ Green Tomato BLT at Yardbird: https://www.runchickenrun.com/las-vegas/ Steak Tartare at Kaiser Hof: https://www.kaiserhofrestaurant.com/dinner-menu Wicky Chicken Riggis at Saviano's: https://www.savianosrestaurant.com/ Dry Aged Bone-In New York Strip at SW Steakhouse: https://www.wynnlasvegas.com/dining/fine-dining/sw-steakhouse Miso Mixed Chicken and Vegetable Hiyashi Bowl at Wagamama: https://www.wagamama.com/ Peach Cobbler at Cabernet Grill: https://www.cabernetgrill.com/ French Pastry at The Holy Grail: http://www.holygrailpub.com/   Top 10Most Hated Foods in the Nation: https://www.thecutlerychronicles.com/the-10-most-feared-foods-of-nation/     Bradley's Picks Oysters at Shuck n' Dive: https://shuck-n-dive.com/ Assorted Appetizers and Main Course at Brezza: https://www.brezzaitalian.com/ Crispy Chicken Sandwich at Henry's Sandwich Station : https://henryssandwich.com/# Sticky Pecan Bun and Almond Joy at Gastroeque: https://gastrotheque.com/     https://cigar-coop.com/2022/05/cigar-news-alec-bradley-announces-taste-of-the-world-chunk-sampler.html   https://cigar-coop.com/2022/06/cigar-news-alec-bradley-double-broadleaf-experimental-series-to-launch-at-the-2022-pca-trade-show.html     To the #ELOsoFumarTakes community, I have decided to take part in a survey that is aimed at capturing the influence of our podcast, in addition to other Cigar Industry media. I ask you, humbly, to take a few minutes and take part in this survey. Two major points: 1) No personal info will be asked for or given by you 2) THE GOAL: to see what, if any, influence and impact Cigar Media has on the way you, the consumer, views and takes part in this industry we love. It would honor me to hear and see your thoughts. Thank you in advance.   Click here: https://tcu.co1.qualtrics.com/jfe/for...    This is going to be one awesome #Take! Enjoy!    

In episode 19 we attend one of those dinner theater thingy-s where we catch a show, and get served a heaping portion of steak tartare with a side of blood sausage Part 1 [05:23] - In which we find out that there are a helluva lot of cannibals among us — and not ALL of them are zombies Part 2 [15:37] - In which we board the Time Machine and get ourselves invited to the world's first toga party Part 3 [39:03] - In which we discover a family that's even more dysfunctional than the Holzhackers, find a terrific alternative to facebook and the metaverse, and then hear about a bonus episode we can't refuse *transcripts and links for episode 19 are available at: https://betweenthelines.xyz/hgcode-podcast/27-h-g-code-e019 (betweenthelines.xyz) *Chapter Titles read by https://annajacobsen.de/ (Anna Jacobsen)* *Music and Sound credits for this episode are SUPER-extensive and can be found on the website @ https://betweenthelines.xyz/hgcode-podcast/27-h-g-code-e019/ (betweenthelines.xyz) with special thanks to https://freesound.org/ (freesound.org) for nearly all of kristo's awesome peanut gallery voices... got a question… or just wanna say hi…? Talk to me… If you'd like to support the show (and eventually help speed up the production process) you can buy me a coffee or a beer @ https://ko-fi.com/O5O5C5S8D (ko-fi.com) Thanks!

Último programa de Aire Fresco de una semana en la que los alicantinos en general y los benidormenses muy en particular, vemos como los presupuestos generales del estado para 2.022 pasan olímpicamente de todos nosotros. Ya nos podemos olvidar de que la nueva Comisaría de Policía llegue a la ciudad. Al tiempo vemos como algunos alcaldes de izquierdas, en este caso Vicente Arques también pasa de la Fiesta Nacional, denunciado por VOX, ese partido al que algunos llaman fascista pero que se empeña, con hechos, en demostrar cada día que es casi el único que defiende los valores tradicionales. Siempre nos queda el Plato del día con Juan Abril, que en esta ocasión nos ha hablado de su fantástico Steak Tartare. La segunda hora ha sido íntegra para escucha Susi Astro y todas sus acertadas predicciones.

Listen live weekday mornings 5:30am-9:00am on WGY

This episode focuses on the mighty and brilliant Genghis Khan. Alice and Leslie discuss his early life, god-like status, and what made him--and his army--so successful. 

Louis-Philippe Gauthier is Senior Director, Legislative Affairs, Atlantic with the Canadian Federation of Independent Business.

Dr. Don and Professor Ben talk about the risk of eating NY Times recipe steak tartare. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Joe Holt on Twitter What to Cook This Week Steak Tartare Recipe - NYT Cooking 83. Cannibal or Tiger Meat Sandwiches — Risky or Not? FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A | Food Safety Inspection Service From what cuts of beef are ground beef and hamburger made? Year-to-Date Totals: Testing of Raw Ground Beef and Raw Ground Beef Component Samples for E. coli O157:H7 | Food Safety Inspection Service Sampling Verification Activities for Shiga Toxin-Producing Escherichia coli (STEC) in Raw Beef Products

Dr. Don and Professor Ben talk about the risk of eating NY Times recipe steak tartare.Dr. Don - risky ☣️ Professor Ben - risky ☣️ Joe Holt on Twitter What to Cook This Week Steak Tartare Recipe - NYT Cooking 83. Cannibal or Tiger Meat Sandwiches — Risky or Not? FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A | Food Safety Inspection Service From what cuts of beef are ground beef and hamburger made? Year-to-Date Totals: Testing of Raw Ground Beef and Raw Ground Beef Component Samples for E. coli O157:H7 | Food Safety Inspection Service Sampling Verification Activities for Shiga Toxin-Producing Escherichia coli (STEC) in Raw Beef Products

Tous les jours dans Historiquement vôtre, Olivier Poels revient sur l'histoire d'une recette notable qui fait partie du patrimoine gastronomique français, ou mondial. Aujourd’hui, l'histoire du steak tartare.

O chef Flavio Trombino traz hoje uma sugestão deliciosa na hora de selecionar o corte da carne bovina. Percebe-se que os cortes de dianteiro vem sendo muito procurados, e o sucesso do corte flat iron se dá por sua maciez, que em testes de tensão, só perde para o filé mignon. Aproveite para experimentar este novo corte com uma receita deliciosa. See omnystudio.com/policies/listener for privacy information.

There are dishes made with uncooked meat or fish, like Sushi.  Are they safe to eat?  What do you need to know about these dishes to protect your health?   Dr. Nedd will cover: What are the most commonly eaten dishes that contain raw meat or fish. What kinds of health problems can come from eating...

durée : 00:53:33 - On Cuisine Ensemble sur France Bleu Lorraine Nord - Il ne faut pas faire n'importe quoi avec le tartare.

IT'S BECAUSE OF YOU GUYS I DROPPED OUT, SO I HAVE TO THANK YOU PERSONALLY

Join Us in France Travel Podcast, Episode 193 On today’s episode, Elyse and Annie present to you a cornucopia of bizarre French foods. Even if you never plan on trying any of them, you need to know about them because they’ll pop up on menus here and there and we’ve known visitors who had big surprises when their food arrived! Elyse herself has had some surprises! WARNING: We talk about animal parts in this episode, some of the conversation may be disturbing to some listeners. A Cornucopia of Bizarre French Foods Episode Outline with Timestamps [02:51] Warning: this episode discusses animal parts, it may disgust some of our listeners. [03:33] French people think that if you’re going to eat meat anyway, you might as well eat the whole animal. [04:48] Historically, during a time of siege, people ate all the animals they could find, even ones we do not normally eat. Example: Paris siege of 1870 and Warsaw during WWII. [06:30] How unusual parts of animals have become delicacies in France. [07:16] The reason why we felt it was important to discuss these things is because you will find these foods on the menu in many French restaurants, usually as one of the specials for that day. [07:48] How specials work in French restaurants and restaurants that specialize in regional French dishes. [08:43] What you can do if you want to try these bizarre French foods while you’re visiting France. Go to restaurants that specialize in regional foods, or go to Les Grands Buffets in Narbonne. [10:42] There are also Brasseries in Paris that specialize in regional foods that have unusual dishes. Brasserie Bofinger specializes in Alsatian food and Au Pied de Fouet specializes in Auvergnat food. [11:12] You could also go to any “charcuterie” or “boucherie-charcuterie” or “traiteur”. They will have some of them, but you won’t find all of the ones on our list at any one place in France, that’s not how it works. [12:08] If you want to look up specific recipes for any of these dishes, try the French recipe site called Marmiton. What You Will Find on the Seafood Platter in France [12:40] The Seafood Platter: Oysters “les huitres”. Whelks “les bulots”. Sea Urchins “les oursins ». [15:02] Elyse orders « bulots » without knowing what they were exactly. Foie Gras [15:37] This French food is controversial and there are good arguments made of why we should not eat it. But in the Southwest of France, we eat some of it, mostly in small quantities because it is very rich. It’s a food for special occasions. [17:49] The tradition of making your own “foie gras” in families from the Southwest of France. Steak Tartare [19:31] Steak Tartare is raw ground beef. It’s like sushi, but with beef. One variation on the Steak Tartare is qualified as “aller-retour”. [Addendum: Annie went a little too fast here. They do serve cooked hamburger with a cooked egg on top, that’s called “à cheval”, but they also put raw egg in Steak Tartare, it’s part of the recipe.] French People Eat Horse Meat [21:19] We explain the difference between “steak de cheval” and “steak à cheval”. The first is horse meat, the second means there will be a fried egg on top of your cooked hamburger. Steak Tartare Au Couteau [22:08] Sometimes you’ll see the word “au couteau” which means the meat hasn’t been ground in a machine, but rather chopped with a knife, by hand. Moules Marinières [23:15] These are muscles served in a pot. If they are “marinière” it means they are served with a white wine, onions, garlic and parsley sauce. Or you could get the Normandy kind, which is with cream instead of wine. Gésiers [24:44] Giblets are part of the stomach of ducks or chickens (probably other birds too!) and they are slow cooked in fat until really tender. [Addendum: Giblets have nothing to do with hearts, Elyse was wrong about that, but she’ll never admit to it

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We've given you the Sweet Sixteen of East Tennessee Cheeseburgers. NOW, Phil has tabulated the votes on the Elite Eight Cocktails & Appetizers and gives you The Philbio Friday Favorite Final Four! • Bonefish Grill’s Mussels Josephine Pinot Noir OR Martini Macanudo Cigar • DRINK’s Steak Tartare SoRus Martini with Three Blue Cheese-Stuffed Olives Arturo Fuente Cigar • Abuelo’s 1800 Hand-Shaken Martini Abuelo’s Seared Yellowfin Tuna Ashton Cabinet Cigar • Northshore Brasserie’s Charcuterie Plate SoRus Martini Cohiba Cigar

Every New Years' Eve, Bruce and Mark play bridge with two friends--while drinking tons of red wine and indulging in heaping plates of steak tartare.  In this episode, Mark nails down Bruce's recipe for terrific tartare. As good as any in Paris. Ahem!  Discover how to prepare this gorgeous recipe in no time flat.

Go behind Annisa on a brand new episode of Radio Cherry Bombe. Host Julia Turshen is joined by Executive Chef Anita Lo and her sous chef Mary Attea. Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. Just recently nominated as a semi-finalist for Eater’s coveted Young Guns awards, Mary spent several years working in New York city restaurant dining rooms like Aguagrill, before making the leap to the kitchen at Annisa where she earned her chops. Using her Lebanese background, Mary has even helped to create some dishes at Annisa including her Steak Tartare and Saddle of Rabbit with Pistachio, Mint and Grape Leaves, which were recently praised in Pete Wells’ review. This program was brought to you by Edwards VA Ham “It’s important to me that my cooks be excited by new things.” [12:00] “I’ve always felt it was my responsibility to mentor anybody who came through my kitchen and did well for me. It’s a point of pride to see people on your staff make it.” [21:00] — Anita Lo on Radio Cherry Bombe