tag:blogger.com,1999:blog-17422713.post4714816310692472000..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Cooking for a CauseHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-17422713.post-3530221361296088562013-04-21T05:53:31.804-04:002013-04-21T05:53:31.804-04:00am not that familiar with your blog yet, just tumb...am not that familiar with your blog yet, just tumbled in today but i will definitively be coming back now that i've bookmarked you! Herkkusuun lautasellahttps://www.blogger.com/profile/10933811733123975362noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-49742447257640114402013-04-18T22:54:09.056-04:002013-04-18T22:54:09.056-04:00I grew up eating "raw hamburger bread" a...I grew up eating "raw hamburger bread" as a special treat in my German family. Grandpa would buy a top round from the butcher and have it ground. We served it on dark bread with raw chopped onions and lots of salt and pepper. Basically a more rustic version of tartare.<br /><br />Top round is also one of my favorite cuts for jerky.Karihttps://www.blogger.com/profile/12079814081688491604noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-10587390105299498112013-04-15T15:12:39.789-04:002013-04-15T15:12:39.789-04:00I love the idea of serving pickled mushrooms with ...I love the idea of serving pickled mushrooms with steak tartare! It's ages since I made pickled mushrooms; perhaps it's time to do another batch.<br /><br />A friend of mine told me the other day about someone on a cooking programme (Masterchef maybe?) who added zha cai (Chinese pickled mustard stem) to their steak tartare. That sounds like a great idea too.Kakehttp://www.earth.li/~kake/noreply@blogger.com