Ususally a quail egg as it's just the yoke and you don't want a big yoke on there.
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I don't ask for blue when I am out at restaurants but at home it is how I cook all my steaks for myself. Take a nice thick steak, usually a fillet, sear it quickly on both sides and done.
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:-):-):-)

Had it, horse sashimi....not bad! But was a little disturbing to eat. I kept picturing Mr. Ed.

And Ian, that recipe looks great! I was gonna say that you've got to have raw egg in there too just to make it that much less appealing to anyone who might want to rob you from your experience and snag a taste.

I worry a little about the raw beef & raw egg but like you, I like my steaks rare as well and well, it's just too good to not eat stuff like this!

Enjoy & tell us how it came out!
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Yeah, the quail yolk is also popular on uni (sea urchin) sushi.

It was interesting, a lot leaner than beef, similar to venison. A friend of mine (who raises horses) turned it down, saying he couldn't look his horses in the eye if he tried it. :-)
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You know, this reminds me...I have the hardest damned time ordering steaks properly in restaurants. You go to Outback Steakhouse/Fleming's and you ask them Aussie's for a rare steak, it comes to you freakin' cold inside. If I wanted it cold, I would have ordered steak tartare. So I ask for Rare Plus and then it's overcooked.

There's one steakhouse by us that does it just right...most of the time. I ask for Rare and for the most part, it comes just the way I like....red in the center (NOT pink...) and not cold, definitely warm.

Yum...I'm starving.

Anybody else go through this rare dance with me?
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I usually do 3 min a side for mine, but I've recently realized I probably don't let the BBQ heat up enough before I start cooking.

I'll have to try it Blue sometime.
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Kill me...I'm starving...yum. Love 'em both. There's a sushi joint near us that does a 'Kamikaze Shooter'...I think that's what they call it anyway....oyster, uni, quail egg & sake. I haven't had it yet but I will. I just love uni plain for the most part but if I'm feeling like grossing out the other patrons, I'll slap that quail egg on top.

Yeah, I likened it to eating cooked beef for some reason...I was 11 so what did I know but I remember it tasted (to me) like cooked steak. I'm not sure why it tasted cooked when it wasn't. Maybe because of the lean thing; makes sense it'd be more like venison, not that I had had that yet at 11 but I love it now.

Sorry to run over 'ya Ian... Image

Image
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Yeah, pretty much. I don 't usually like ordering steak out because most of the time I do a better job myself.

I've had a couple of places that nailed it dead on though.
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The biggest thing I miss about sushi here is finding a place that does real otoro. The closest I've had is a place in Boston (Ginza, IIRC), but their otoro was really chutoro. Plus, in Japan you can try stuff like whale and flying fish that's impossible to get here.

Oops, sorry for the thread jack.
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You're talking about food, so it's good by me.:-)

Now you've got me craving sushi.

I really need to get back to Vancouver. There's a great, all you can eat, place there.
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I actually bumped the old sushi thread to avoid thread-jacking, but I'm going to subscribe to this one. Now I just have to talk the wife into trying that recipe you posted. :-)
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WHALE? Image

Hey, what's the diff betweeen otoro & chutoro?

Oh, and hey, Jeff, you're close to Syracuse...you get out there ever? I've got a good friend from there so I'm asking her if she knows any good sushi joints.
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You could always do the blindfold taste test.:-)
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And ask her if she can guess whether it was bought online or from a B&M? :-)
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At the butcher shop I work at we make it out of sirloin. Its probably 99% lean and its soo good with a light sprinkling of salt on top...oh yeah and it is raw.
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You guys are so Wrong!!!

MEDIUM ALL THE WAY!!
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omg... now I'm hungry... you guys have awoken my inner carnivore.

Rare (but not cold) Steaks and Sushi :-)

I've been curious about the whole steak tartare thing for years, but have never had the guts to try. It's the raw egg that creeps me out for some reason. I'm thinking I'm more of a carpaccio girl.
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Which shop is that?
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It's only an egg yolk and you don't notice it mixed in with the meat. I haven't had it with the full raw egg placed on top of the mix yet, but I may give it a try sometime.

BTW I tried my recipe last week and really enjoyed it. I used tenderloin, but I will try it with sirloin another time. The guy at the meat counter first suggested that I use inside round because it was lean and cheap. When I gave him a funny look he suggested the tenderloin, which was my first choice. If he suggested strip or sirloin I would have done that, but I wasn't really interested in the round.

The recipe I used was tasty but I wonder if I should have mixed the seasonings a bit stronger than what the recipe called for. It could have been a bit more zippy/zingy.
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Henry's Market just out side of Branchville on 206 north




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