Ground Beef De Luxe Sandwich on Sandwiches of History (1941)
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- čas přidán 22. 08. 2022
- I just gonna be up front here, the Ground Beef De Luxe Sandwich from “500 Tasty Sandwiches” of 1941 features raw meat. If that makes you squeamish, sorry about that. Also, because it features raw beef, in the video I grind the meat fresh. Again, I totally understand if you don’t watch. That said, this is pretty dang close to the Cannibal Sandwich that is still served in the midwest. And for those of use that enjoy Steak Tartare, it’s not really a big leap.
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to the raw meat naysayers: nothing wrong with beef tartare as long as you're mincing meat at home! can't help but wonder whether a bit of lemon juice would have cut through the savory though.
When do we get a behind the scenes tour of the never-ending supply of condiments you use to "plus it up"? That refrigerator must be getting filled up by now.
haha! much to the chagrin of my significant other. I'll post a short tomorrow.
I thought your plus up was going to be to cook it 🤦♀
I considered that but felt it went against the nature of the original sandwich.
Surprised you didn't just cook the ground beef for the plus up.
This is just a simple version of the french beef tartare - kinda classic
Treat it like a grilled cheese sir.
If you plan to eat raw beef the optimal best way is: Don't...
I bet if that sandwich was panfried on each side it would bring it over the top ☺ keep the meat raw but give it a nice crunch
I guess no one in these comments has ever had beef tartare
Or Beef Carpacio
Looks tasty, something I might try
Better you than me
Well done, sort of.🙃
😂
I mean, it's steak tartar with the egg cooked. You could have plussed it up with capers and Dijon mustard as well to go full "tartar." My mother would grab a pinch of ground beef whenever she'd make meatloaf or meatballs.... so all these (crybabies) warning about the dangers of eating raw beef really should calm down.
I always give a thumbs up so I’ll know I’ve watched the video *and I like your work! 😂 But NO to this! Raw - 🤢
Fair! I do appreciate the support!
Yes, exactly how I keep track of what I’ve already viewed too.
Dangerous Sandwiches of History
Haha! I should have included that I had the butcher cut off a top round steak from a roast, then I cubed it, then I ground it myself. All to minimize exposed surface area. That's where the bacteria can settle in.
@@SandwichesofHistory Probably less dangerous today than in 1941.
Not really, You have way less of a chance of getting sick when you buy the cut of beef you like and grind it or chop it yourself. I have made steak tartare on many occasions and haven't gotten sick from it. Wouldn't try this if I got ground meat from a supermarket though.
Mincing meat at home in not sufficient to make it safe. If you intend to eat meat raw, the best is to get irradiated hamburger, such as sold by Omaha Steaks, but I still would advise against this.
In Belgium (also France, Poland) we eat raw ground beef - "americain", boeuf tartare, tatar in sandwiches, or with hot French fries (Belgium) all the time.
You can buy it in all supermarkets and sandwich shops everywhere.
It's completely safe.
@@rheinhartsilvento2576 4 ecoli cells is enough to kill. All meat (and other foods) should be irradiated to kill pathogens.
I'm a chef and I can tell you with absolute certainty that you're incorrect. First, when you grind beef yourself, you're of course starting with a chunk of muscle. If bacteria will be anywhere in beef, it'll be on the outside (unlike with chicken, which can actually have bacteria *inside* the muscle itself). If you have reason to doubt the chunk's freshness or you're paranoid about eating raw beef, a very quick dunk in a bowl of water with a tiny bit of vinegar will do, but in most cases with beef, that's just not necessary.
Beef and chicken are processed very differently, which is why chicken (at least here in the US) is dangerous when raw, while beef is fine.
@@SuzanneBaruch a chef isn't a food scientist. Even if pathogens are on the outside, they 're mixed through the meat when grinding. Further, the greatest risk is not from bacteria, but from ecoli.
@@brettknoss486 wrong and wrong. (And it looks as if you didn't read my first response very carefully. I already wrote about bacteria on the outside of beef.) We go through extensive training on food safety. I'm not working in a fast food place flipping burgers, I'm making plates of food that cost in the range of $45-$65. I know what I'm talking about and furthermore, remember that restaurants are regularly inspected by State and regional enforcement. This practice of serving raw beef is done regularly in restaurants all over the US.
Also: you wrote, "the greatest risk is not from bacteria, but from ecoli." Ecoli is literally a kind of bacteria. Sorry dude, you need to read up on this subject before you come at me on this one.