Tartare is actually kinda popular not only in Europe in various forms, but it has to be done with some precaution (and A LOT of onion). Murican problem is that their definition of “cooked” is basically identical as european “raw”. I guess it’s refelxive kneejerk from british cooking where there is no such thing as “cooked enough” but still, yuck.
Tartare is actually kinda popular not only in Europe in various forms, but it has to be done with some precaution (and A LOT of onion). Murican problem is that their definition of “cooked” is basically identical as european “raw”. I guess it’s refelxive kneejerk from british cooking where there is no such thing as “cooked enough” but still, yuck.