That’s where the combination comes in. The texture contrast trait with little toast points makes it entirely different

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

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

Werewolf.

You're a werewolf. Cursed by Hircine or some shit.

I can guarantee you that, for me, the contrasting texture would only make the meat texture stand out more. That’s why it’s psychosomatic; it’s a physical response to a mental sensation.

It's fine if you don't consider me an adventurous eater, but I don't hate the taste and texture of meat. Raw red meat is just one of the things I avoid.

That wasn't my point
If you ever be in Porto check out this restaurant
https://maps.app.goo.gl/QW89Zxa7x9qWzKD59

It's just vegan but.... It was just amazing

I just wanted to get some ideas to cook for my vegetarian wife

A restaurant named Sargent in Atlanta.

Thanks. I’ve never been to Atlanta but my brother is there now so I might visit

Yeah, I suppose everyone is different. I do have some texture issues where sometimes the contrast makes all the difference

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.

Related thread I posted a while back that you might find interesting: [QUESTION] What are your favorite vegetarian meals?

Thanks :⁠-⁠)

My recommendation still stands

Was one of the best experiences of food I've ever had

If you ever land in Porto, this is a must visit

3 potato chips?

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.

I think there were 5 or 6.

Now that I think about it, I understand what you mean, I edited my previous reply.

My bad, for some reason I thought that mincing was the act of using a meat grinder. English is not my mother thongue.

They do say that (strip club) Magic City has the best wings...

One of the methods for tartar is searing a thick piece properly, then trimming and tartaring the inner raw/rare meat.

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.

Same here. The flavor is fantastic, but the texture makes me gag.