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Post by majorminor on Dec 14, 2020 13:29:05 GMT -5
Um....Er.... www.channel3000.com/dhs-pass-on-traditional-cannibal-sandwiches-this-holiday-season/DHS: Pass on traditional ‘Cannibal Sandwiches’ this holiday season Posted: December 13, 2020 12:15 PM MADISON, Wis. — The Wisconsin Department of Health Services is urging Wisconsinites to pass on eating raw meat sandwiches, which many Wisconsin families consider to be a holiday tradition. In a Facebook post shared on Saturday, DHS warned against the dangers of eating raw meat sandwiches, sometimes called Tiger Meat or Cannibal Sandwiches. onsuming raw meat can pose a threat for Salmonella, E. coli, Camplyobacter and Listeria bacteria that make you sick, DHS warned. Ground beef should be always be cooked to an internal temperature of 160 degrees F, the post said.
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Post by drlj on Dec 14, 2020 13:33:38 GMT -5
I knew people who used to eat cannibal sandwiches. They loved them. Barb used to order Steak Tartare in restaurants. It came with caviar on top. I swallowed a raw egg once.
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Post by gbacklin on Dec 14, 2020 13:37:20 GMT -5
When I first entered college in the early 70’s I went to U of W, Stevens Point. While I never ate them, they were a main source of food for at least half the folks I was with. Any reactions they may have experienced, was not food related.
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Post by concertinagirl on Dec 14, 2020 13:39:07 GMT -5
Um....Er.... www.channel3000.com/dhs-pass-on-traditional-cannibal-sandwiches-this-holiday-season/DHS: Pass on traditional ‘Cannibal Sandwiches’ this holiday season Posted: December 13, 2020 12:15 PM MADISON, Wis. — The Wisconsin Department of Health Services is urging Wisconsinites to pass on eating raw meat sandwiches, which many Wisconsin families consider to be a holiday tradition. In a Facebook post shared on Saturday, DHS warned against the dangers of eating raw meat sandwiches, sometimes called Tiger Meat or Cannibal Sandwiches. onsuming raw meat can pose a threat for Salmonella, E. coli, Camplyobacter and Listeria bacteria that make you sick, DHS warned. Ground beef should be always be cooked to an internal temperature of 160 degrees F, the post said. Raw beef and onion on Rye bread has been a new year's tradition in my family forever. I probably started eating them when I was five or so which means I have been eating them for almost 55 years without a problem. Is it possible to build an immunity to salmonella or e coli??? I will say the raw beef we eat is purchased from a small local meat shop and the owner assures us he knows where the meat comes from.
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Post by howard lee on Dec 14, 2020 14:09:39 GMT -5
My ex-wife is Lebanese, grew up on a farm in Mound, MN. She and her five sibs were fed traditional Lebanese food by their mom, including a dish called Kibbe Nayyeh, which translates to “raw Kibbe,” patties that are made from ground lamb, bulgur (cracked wheat), olive oil, and spices.
My late former MIL would buy the lamb from a farmer down the road who had his lambs slaughtered, butchered, and ground on site, so she knew exactly what she was getting. Her kibbeh nayyeh was pretty darned good, but I'll be a monkey's uncle if I'd ever eat any that came from a butcher shop, gourmet supermarket, or in a restaurant—no matter what they told me about its origins.
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Post by howard lee on Dec 14, 2020 14:16:50 GMT -5
I knew people who used to eat cannibal sandwiches. They loved them. Barb used to order Steak Tartare in restaurants. It came with caviar on top. I swallowed a raw egg once.
Breakfast of champions, LJ, especially at 4:00 a.m., when you don't know what the heck you're doing.
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Post by Deleted on Dec 14, 2020 14:26:39 GMT -5
I'll defer to the collected culinary experiences of my northern Soundhooligans, but there is a really good reason mankind harnessed fire to cook meat several thousand years ago...
Just sayin'...
(Except salmon. Well, oysters too...)
;P
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Post by factorychef on Dec 14, 2020 14:36:46 GMT -5
Beef Tenderloin ground up.
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Post by coachdoc on Dec 14, 2020 14:37:19 GMT -5
I knew people who used to eat cannibal sandwiches. They loved them. Barb used to order Steak Tartare in restaurants. It came with caviar on top. I swallowed a raw egg once.
Breakfast of champions, LJ, especially at 4:00 a.m., when you don't know what the heck you're doing.
It was disgusting then, it is disgusting now. My Dad said he used to do that on the farm where he grew up. All 7 of us sibs would let out a collective 'Ewww...' as he described it.
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Post by epaul on Dec 14, 2020 15:16:06 GMT -5
I think it is important to know where your meat comes from. And I always make sure that I do. My beef always comes from a cow. I insist on it. And my chicken is always from a chicken. I would never consider getting my chicken from some other type of animal. Just wouldn't be right.
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Post by Hobson on Dec 14, 2020 15:19:56 GMT -5
I never heard the term, but definitely a Wisconsin thing. Years ago I worked with a guy from Wisconsin who loved his raw ground round. But not on a bun, just straight.
When my parents ran a small lunch counter, a guy would come in and order a raw hamburger. They couldn't serve raw meat, so they threw it on the grill just long enough to be able to say that they did it.
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Post by Marshall on Dec 14, 2020 15:39:07 GMT -5
Steak Tartare
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Post by Cosmic Wonder on Dec 14, 2020 16:53:20 GMT -5
All that steak tartar needs to finish it off is a nice sear on both sides,
Mike
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Post by howard lee on Dec 14, 2020 17:15:04 GMT -5
Steak Tartare
Tooth Tartar
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Post by Marshall on Dec 14, 2020 17:42:26 GMT -5
Yuck. There goes my apatite.
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Post by drlj on Dec 14, 2020 18:25:22 GMT -5
Breakfast of champions, LJ, especially at 4:00 a.m., when you don't know what the heck you're doing.
It was disgusting then, it is disgusting now. My Dad said he used to do that on the farm where he grew up. All 7 of us sibs would let out a collective 'Ewww...' as he described it. You notice I said I did it once. Once was more than enough.
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Post by Village Idiot on Dec 14, 2020 19:22:05 GMT -5
I live in a state that borders Wisconsin, and I've never heard of this.
Janice, as weird as your sandwich sounds, if I had been eating those since the age of five I wouldn't be changing a thing. I do have to ask, though, with your background is this a Wisconsin thing or a Polish thing?
And how was Door County?
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Post by billhammond on Dec 14, 2020 19:29:34 GMT -5
I live in a state that borders Wisconsin, and I've never heard of this. Janice, as weird as your sandwich sounds, if I had been eating those since the age of five I wouldn't be changing a thing. I do have to ask, though, with your background is this a Wisconsin thing or a Polish thing? I will, of course, defer to Janice, but my gut (ewww) feeling is that it is primarily Milwaukee, and not distinct to Polish descendants. Major Goolsby's, a fern bar/restaurant that prospered for years and years thanks to its proximity to the Journal/Sentinel building as well as sport venues, frequently offered on its happy hour buffet line a huge pile of ground chuck, raw sliced onions on top, which one was obliged to spread upon a cracker or crostini as if it were a liver pate. Locals scarfed it down. I tried it a couple times, but it just seemed wrong and was not really tasty in any event. I do recall being told repeatedly that it was NOT, nor could it be, hamburger, under health codes.
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Post by david on Dec 14, 2020 19:36:44 GMT -5
I suppose there are a few here, like me, who ate cookie batter with raw eggs in it and drank eggnog made with raw eggs, and had a steady diet of unpasteurized milk. I have been lucky, or, maybe I suffered food poisoning and thought it was just the flu.
Anyway, I don't think that personally knowing the cow guaranties that the cow doesn't have E. Coli or some other bacteria, but it could reduce the chances. Like humans, cows can be infected with E. Coli by eating it. So if an infected bird craps on the hay, the cow gets it. No farmers that I know assure their hay is bird poop free or cook it to kill the bacteria.
It would be interesting to know how much Salmonella, E. coli, Camplyobacter and Listeria are associated with poor food handling versus eating an infected animal.
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Post by concertinagirl on Dec 14, 2020 19:44:46 GMT -5
I live in a state that borders Wisconsin, and I've never heard of this. Janice, as weird as your sandwich sounds, if I had been eating those since the age of five I wouldn't be changing a thing. I do have to ask, though, with your background is this a Wisconsin thing or a Polish thing? And how was Door County? I honestly don't know if it's a "Polish thing." I thought it was a "German thing." Personally, I don't care where it originated, I LOVE it. My father was a meat cutter for the A & P. He would NOT bring home the raw beef from the A & P. He went to his friend who owned the local butcher shop to get it. I continue to buy it each year from that same shop which has now been taken over by the original owner's sons/grandsons. Door County was fabulous. I don't have time to write now. I will share some thoughts and photos when I can. My life is very full and busy again and it feels so good. In addition to all of my music and art activities, work and volunteering at the horse ranch, I am also now a USO volunteer (Scott and I do this together) and I have the pleasure of cooking for Scott a few nights per week. I have Posole on the stove right now and I am waiting for Scott to arrive. I am very happy. Life is Good.
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