CoronaVirus Cooking.

[The Feral Slasher]

I don't know anything about bourbon, what kind do you suggest?

Louis IX is the ultimate Bourbon

[GwynnInTheHall]

Louis IX is the ultimate Bourbon

Unfortunately I need both my kidneys........

[Ken]

Louis IX is the ultimate Bourbon

Whatever happened to Julio Borbon?

[TranaGreg]

Whatever happened to Julio Borbon?

I think the French Revolution sent him to AAA.

[TranaGreg]

I don't know anything about bourbon, what kind do you suggest?

I'm partial to Maker's Mark as a good middling bourbon, but go to the back of the shelf for the special edition woodford reserve from time to time.

BTW as an aside, for a great road trip (well, maybe not if you're on the west coast), the bourbon trail in Kentucky is a fun few days.

[chancellor]

I don't know anything about bourbon, what kind do you suggest?

Maker's Mark is in my cabinet, but mostly for my family. If I were buying it just for cooking and drink mixing, I'd get Jim Beam.

[GwynnInTheHall]

The wife enjoys Makers on occasion, I can kill two birds......

[Ken]

I can kill two birds......

When stoned?

[ThatRogue]

I thought raw hamburger had a different name ? From Wisconsin if I recall

Steak Tartare. The first time I ever saw anyone eat it was at a restaurant in Brussels. It was raw ground beef with various herbs added, plus a raw egg yolk. My wife and I saw it being prepared and thought it looked like it was going to be delicious...until they brought it to the table and served it uncooked. They made the presentation look really good and several people ordered it throughout the night, so I guess it’s much more popular in Belgium than I’d have imagined raw hamburger meat could be. I’ve seen it on a few menus but I’ve never seen it served at a restaurant here in the U.S. though.

[The Feral Slasher]

Steak Tartare. The first time I ever saw anyone eat it was at a restaurant in Brussels. It was raw ground beef with various herbs added, plus a raw egg yolk. My wife and I saw it being prepared and thought it looked like it was going to be delicious...until they brought it to the table and served it uncooked. They made the presentation look really good and several people ordered it throughout the night, so I guess it’s much more popular in Belgium than I’d have imagined raw hamburger meat could be. I’ve seen it on a few menus but I’ve never seen it served at a restaurant here in the U.S. though.

I had that twice in France, although if was thin cut beef, not hamburger. I think if it were hamburger that would be a strange texture

[GwynnInTheHall]

Yeah, though I am all good with sashimi I. I'm a big no on the raw meat dishes

[ThatRogue]

I had that twice in France, although if was thin cut beef, not hamburger. I think if it were hamburger that would be a strange texture

I thought that thin sliced raw beef was carpaccio, not tartare.

[The Feral Slasher]

I thought that thin sliced raw beef was carpaccio, not tartare.

Maybe so...what I had was called tartare, texture was not really like raw hamburger. Diced or minced probably a better description. Really lean too

[chancellor]

Maybe so...what I had was called tartare, texture was not really like raw hamburger. Diced or minced probably a better description. Really lean too

This sounds correct - French steak tartare is made with minced high quality beef (often filet mignon). Beef carpaccio is made with tenderloin and sliced very thin (~ 1mm slices). US/Midwestern steak tartare is typically made with high quality, but finer, ground beef.

[TranaGreg]

This sounds correct - French steak tartare is made with minced high quality beef (often filet mignon). Beef carpaccio is made with tenderloin and sliced very thin (~ 1mm slices). US/Midwestern steak tartare is typically made with high quality, but finer, ground beef.

I've had good quality tartare and while it was decent it didn't make me need to have it again. Nice carpacio tho, that I do enjoy. And for those who don't know what 1mm is, you should be able to read a newspaper through it.