Community Chat

[pigletsmom]

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@KKJ wrote:

Good grief is right!  I think we're a bit too paranoid about germs today. When I was little I watched my grandmother make meatloaf and she'd take a big scoop of the raw hamburger--like people do with cookie dough--and eat it!  She lived in an old farmhouse & cooked under less-than-sanitary conditions and she lived to be 100.  

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Because it's yummy! I might possibly do this on occasion.

[nomless]

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@pattypeep wrote:

@SeaMaiden et al: I don't/can't watch RR, but happened to stop when she was on with David (who I adore) last night. Her constant interrupting and screaming seemed not only to annoy me, but the look on David's face told me he was annoyed as well. Why does QVC allow vendors to act like that?

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I watched her segement with David. I did not see her scream, nor did I see annoyance from David. 

[suzyQ3]

For anyone interested in eating raw ground meat (meat tartare is is a thing), make sure that you use the absolutely best caliber and freshness.

Personally, the thought grosses me out too much.

[MarthaStewardess]

I agree.  I hate seeing them on QVC and other TV food shows with hair hanging

down.  No, thankfully, I don't have to eat the food, but it just looks gross.  People can do what they like in their own kitchens,  but it seems like they would like to promote better habits on tv.

[IamMrsG]

RE:  ".  . . make meatloaf . . . take a big scoop of the raw hamburger--like people do with cookie dough--and eat it! "

When they call it Steak Tartare, it's $15 - $30 for an appetizer serving. 

ETA:  Sorry, @suzyQ3 , I somehow missed your post.

[Deree]

Forget about the personal hygiene.  I watched a couple of her shows for the very first time recently.  She is an annoying little thing isn't she?  and the meals she prepared were disgustingly high fat.

[suzyQ3]

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@IamMrsG wrote:

RE:  ".  . . make meatloaf . . . take a big scoop of the raw hamburger--like people do with cookie dough--and eat it! "

When they call it Steak Tartare, it's $15 - $30 for an appetizer serving. 

ETA:  Sorry, @suzyQ3 , I somehow missed your post.

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Haha, no worries, @IamMrsG. When my mother was making something with ground beef, she often set some aside to make steak tartare for my father. She always bought her meat from a butcher.

There actually is recipe for steak tartare. The following is supposed to be the original:

"The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw."

Ingredients

• 1 pound finely ground beef tenderloin
• 1 teaspoon brown mustard
• 1/2 teaspoon hot pepper sauce (e.g. Tabasco(TM)), or to taste
• 1 teaspoon Worcestershire sauce

• 1 teaspoon brandy
• 1 pinch salt, or to taste
• ground white pepper to taste
• 1 egg

Directions

1. In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

[suzyQ3]

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@suzyQ3 wrote:

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@IamMrsG wrote:

RE:  ".  . . make meatloaf . . . take a big scoop of the raw hamburger--like people do with cookie dough--and eat it! "

When they call it Steak Tartare, it's $15 - $30 for an appetizer serving. 

ETA:  Sorry, @suzyQ3 , I somehow missed your post.

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Haha, no worries, @IamMrsG. When my mother was making something with ground beef, she often set some aside to make steak tartare for my father. She always bought her meat from a butcher.

There actually is recipe for steak tartare. The following is supposed to be the original:

"The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw."

Ingredients

• 1 pound finely ground beef tenderloin
• 1 teaspoon brown mustard
• 1/2 teaspoon hot pepper sauce (e.g. Tabasco(TM)), or to taste
• 1 teaspoon Worcestershire sauce

• 1 teaspoon brandy
• 1 pinch salt, or to taste
• ground white pepper to taste
• 1 egg

Directions

1. In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

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From allrecipes.com

[nana59]

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@IamMrsG wrote:

RE:  "It's a tv show, not a restaurant."

And, if you could see what goes on in the kitchens, you'd stay home.

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i DO stay home!  i remember many years ago, my grandmother wouldn't eat in a restaurant....at the time, i couldn't understand her.......now i inherited her "no eating in restaurants!"

[shoekitty]

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@IMW wrote:

I agree.

Remember the days when food handlers wore hairnets.

Now many chefs have full bushy beards——-not very sanitary,hygienic, or appetizing.

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Shoekitty said

those hairy long beards gross me out.  But i am sure it is a passing fad.  I have however seen men with those bushy beards wearing bearnets, lol.  Seriously.  I think they are required by law.  But i suppose many just do not do it