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| Subject: Re: filet américain | Date: 6/4/2012 7:12 AM | |
| Author: voelkels | Number: 21189 of 21241 | |
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If there were a "gestalt of not cooking," this food item might belong there: http://www.theworld.org/2012/05/the-americain-dream/ Apparently it's quite popular in Belgium, but you couldn't get me to try it. Back in the mid 60s, when I was working in Greenland, we would fly to Copenhagen for vacations. There was a restaurant there called “Oscar Davidson’s” that had a sandwich menu that was about 4 1/2 feet long (See; http://www.idadavidsen.dk/index.php?page=9 ). There was a number of sandwiches on that menu that contained raw beef. One of my favorites consisted of a thick slice of buttered white bread that was covered with raw ground beast and sprinkled with diced onion and capers. In the center was a raw onion ring that had a raw chicken egg’s yolk in it. To eat it you sprinkled on salt & pepper, broke the yolk and spread it over the meat and ate the sandwich using a knife & fork. Yum! ;-) C.J.V. - thems were the good old days, yes |
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