I had it in restaurant, a LONG time ago. I made it twice, got the beef from an upscale, local butcher. Found a recipe in a French cookbook I had. I have to say that although I love this dish, due to the raw egg yolk and the raw meat of these days, the health concerns win. I will however eat rare or medium rare.
Yes, it can be scary...I worry sometimes about the raw tuna too. We were at an upscale restaurant once with my daughter and SIl and we ordered that as an appetizer and as soon as my daughter got it near her mouth, she said it was off. So they took it back and now I can't remember if they brought another one or we had something else but the owner of the restaurant came out and apologized and I think our desserts were on the house.We weren't going to have any but did in that case.
Wow! I'm getting an education regarding food. I was grown and married before I would eat green vegetables or even try them. The same with seafood. I did eat fried fish some of us caught. Yes, I must have come out of the back woods somewhere.
I don't know if any of you are familiar with 'chitlins.' I truly hate everything about them, where they come from, how they look before they are cooked, how they are prepared, how they stink when cooked, and OMG how they taste! Speaking of projectile vomit... it's instantaneous.
I just can't eat papaya just the smell makes me gag! I too don't like anything gamy. I just can't eat lamb or ostrich too. No thanks to shark, bear, venison or rabbit or squirrel. No thanks to insects or snakes either. Just don't care for anything exotic.
I've also heard of chitlins but don't know exactly what they are. I like pork rinds too, Ruby...you are talking about the real ones or the ones that come in a bag and people that are on atkins eat?
I remember when I was young, I hated vegetable particularly the pinakbet dish. It is a mixture of tropical vegetables like the water hyacinth or kangkong, okra or lady finger, squash, eggplant and some other more. The flavoring is either shrimp or pork which is sauteed in garlic, onions and shrimp paste called bagoong. It is fishy in taste and I couldn't eat much except the squash, that's the only ingredient that I would eat. But when I grew up, I don't know if it is the cooking, I began to love that dish that is cooked by my husband. It doesn't have shrimp but only pork that is fried to crispiness.
Well, they come in a bag. I thought they were real. I don't know about the Atkins people but I'm getting ready to become one very soon! Sometimes I get the spicy ones, but I don't get any of them regularly, just once in a great while.
I was thinking of something else, Ruby. It's hungarian and it's kind of like bacon but not really. It's cubes of pork fat with a little meat and that's rendered and fried down to a crispy consistency. Then you can eat it with a piece of bread or it goes on a peasant type dish that's called turos teszta. My grandsons love it and request it whenever I visit, but of course I use bacon.