“best potato chips you’ve never* tasted.” 😭
I would like to though! This all looks amazing
Waffle-style chips are really good IME, especially with the right flavoring:
https://www.google.com/search?q=waffle+style+potato+chips&udm=2‘Aged cheddar’ was the last type I tried. I had to really pace myself, because I wanted to just inhale them. 😄
A statement made by someone who never ate proper Tayto.
3 potato chips?
I think there were 5 or 6.
Never heard of chips with tartare. We usually do bread or toast with lots of butter 😋
Also i did not know that eating tartare was a controversial topic, I guess that it is a problem in places where food safety is not that good, but it is not that different biologically than eating rare steaks, those ain’t cooked either in the centre.
Most of the bacterial growth on a steak will be on the outside. As long as the outside is seared, the odds of food borne illness is very low as long as the meat is fairly fresh or has been aged properly.
My personal issue with tartar is that the meat is minced. Every surface is now a potential surface for bacteria to grow. The meat must be extremely fresh and the surfaces and knives used to prepare tartar must be very clean or contamination is a real risk.
One of the methods for tartar is searing a thick piece properly, then trimming and tartaring the inner raw/rare meat.
Respectfully, bullshit.
First tartare is cut not minced, and usually eaten just after preparing it, there is no time for anything to multiply. When I prepare it at home it is in my stomach less than 30 minutes after cutting it. At that point you have the same risk as licking the knife I used to prepare it.
The issue is stuff already in the meat because the animal was sick, like salmonella, hepatitis etc. Same risk as rare steak.
Edit: I am wrong, most bugs are on the surface, the same part normally seared in a steak. That part is consumed raw in a tartare so it is in fact not the same risk as a rare steak.
Per Mariam-Webster:
Mince: to cut or chop into very small pieces
And it is basic food safety knowledge that most bacterial growth on red meats is on the outside due to the muscle density compared to poultry. That’s why you can be served medium or rare steak and not medium chicken. Searing the outside of a steak kills the entirety of the bacteria that are on the surface. The meat must be fresh if you’re going to eat it raw, and you are supposed to carve away the outside layers all around when preparing it regardless, which is how I prepare my own tar-tar.
I have seen commercial kitchens and I have trust issues with undercooked food. I trust myself to make tar-tar at home because I understand how to handle the meat properly. I need to actually know the restaurant before I’ll risk eating tar-tsr there. I’ve had food poisoning that’s nearly killed me before, and it’s not an experience I’d like to repeat.
Now that I think about it, I understand what you mean, I edited my previous reply.
Minced is simply a size of cut, and it’s the size tartare is traditionally cut to. Also, licking a knife is a classically risky activity regardless of what it’s been cutting, that’s a terrible analogy.
My bad, for some reason I thought that mincing was the act of using a meat grinder. English is not my mother thongue.
Fun facts: Beef (and I think bison) contaminants tend to be on the outside and should at minimum be seared; ground/minced should still be cooked thoroughly because those outsides have been mixed with a dirty grinder, poultry/salmonella and pork(trichinosis parasite?) are inside and need thorough cooking. Also the way the US washes the bloom off the eggs makes the eggs less likely to cross contaminate and spread salmonella BUT need to be kept in the fridge and salmonella can penetrate the shell and should be cooked through a little runny yolk is fine but sunny side up is risky. Fresh farm eggs done properly can be eaten raw after a brief dunk in some boiling water to clean and sanitize before cracking.
People have their reasons for not wanting to eat it but my rule is, the better the restaurant the more I’m willing to eat things that require more care in their offering. This restaurant is one of the best in my city and I’m very happy I have the opportunity to eat here.
Finally. Actual foodporn material lol.
I just can’t do tartare. Sushi is fine but make it…not fish, and my brain says “what are you, a stupid? that ain’t cooked.”
I still agree with chicken, but beef I’ve been convinced.
When I was about 17 I was working at a small venue / in house catering company. At the time one of my jobs was to start the fire for the smoker and prep the meat. We got a ‘baron’ of beef. I’m honestly still not sure what cut that was but, it was huge had two grains and a thick fat cap. I had to trim some of the fat and season it.
The owners wife was very pregnant with a boy (some cultural thing where she wanted to make her boy manly IDK) she came up to me and asked me to trim off a piece of raw beef. I tried to talk her out of it but she was the boss I was a kid. she ate it and went about her day. I figured I should to.
it was beefy. it really helped me appreciate the flavor of the beef… did again several times.
Is there even a chicken version of sushi? I’ve never heard of it. But raw chicken generally smells and feels gross, like it’s rotten already. Meanwhile fresh raw beef is nice
I used to get random cravings for raw meat, probably some iron deficiency or something. I’d buy a steak once a week, season it with some salt pepper and garlic, maybe a few dashes of liquid smoke, and go to town on my NY Strip or Filet (while hidden away from the normal folk, locked in my room to cover the shame).
Never got sick or anything, but it satisfied something deep in me from those days. Every now and then I still get the craving, but God damn are beef prices atrocious these days, no raw buppy for me
Werewolf.
You’re a werewolf. Cursed by Hircine or some shit.
Looks bangin! Was the mixture noticeably leaner than beef tartare?
Just a bit leaner, yes.
Are you sure they’re not lays or just generic brand potato chips? To my knowledge this is preferable with good tartar. You want the most basic chip that will carry the flavor, not a greasy homemade potato chip that is flavorful on its own.
Essentially the goal is light flavor carrier that offers little to take away from the tartar, just some texture and structure to eat it.
I’m sure. The restaurant made them. Tartare.
Tartar is always such a delight. A bit of cognac, some chilli and a lot of capers.
May I ask about the consistency of the egg yolk? Was it purely raw or did they manage to solidify it with a chemical reaction?
Just raw.
Never saw tartar like that, but I can imagine that it adds a flavor explosion, especially with those large salt flakes. Will have to try that at some point. Thanks for sharing!
God, that’s so HOT!
So, chips instead of toast with raw garlic?
Where’d you get it? I’ve never seen it as bison before.
…… looking longingly at my order of bison from Costco that absolutely does not claim to be safe raw but people online go fir it
A restaurant named Sargent in Atlanta.
Thanks. I’ve never been to Atlanta but my brother is there now so I might visit
They do say that (strip club) Magic City has the best wings…
That looks delicious!
What is the yellow disc? Egg yolk?
Yes
Looks gross.
