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Raw what?

  • lilith Sep 29, 2007 10:28 AM
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I like to eat things raw. Not just fruits and veggies, but also meat and fish and whatever else available.
At home I enjoy tamago-kake-gohan ('raw egg on rice' -- this is as common in Japan as milk on cereal here), and I have my favourite restaurants for sushi, sashimi, tataki, carpaccio, steak tartare, yuk whae, hwe dup bap, kitfo and gored gored.

Can you Chowhounders guide me to other things raw (&good, obviously)?
(I read somewhere on CH that Coco offers horsemeat raw, but reading all the negative reviews I'm wondering if it's worth going at all)

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  1. I had horse carpaccio at Coca a while ago, I wanted to try horse, but it was overwhelmed by the accompanyments and all I got was it's texture, wich raw was nice, coulda been beef tenderloin and I wouldn't of known...I'm still waiting to go to La Pallette for the horse steak (rare!) to really try it...you have some great raw items listed, a few I've never heard of, what is gored gored? I hope it is as bloody as it sounds! Could you also explain/describe some of the rarer (no pun intended) items on your list: kitfo, yuk whae and tataki?...thanks

    4 Replies
    1. re: Recyclor

      Kitfo and gored gored are both Ethiopian dishes. Kitfo is similar to steak tartare, it is minced beef seasoned with spices and butter, and gored gored is cubed beef w/ spices. They are both served atop the Ethiopian bread injera.

      Yuk hwae is Korean and is similar to steak tartare; it is minced beef seasoned with sesame oil, soy sauce, sugar, bean paste, etc. It is usually served with Asian pear and pine nuts, and eaten with raw egg yolk on top.

      Tataki is Japanese is basically a very thinly sliced rare steak. A block of bonito (for bonito tataki) or beef (for beef tataki) is grilled for a mere 10 seconds then dipped into iced water, taken out then sliced into thin pieces. Bonito tataki is typically eaten with lemon (or vinegar) & soy sauce with seasonings like sliced green onions, shredded daikon radish, etc. Beef tataki can be enjoyed with steak sauce type condiments or with lemon & soy sauce, and I've even seen it dressed with mayo (not my idea of a beef tataki sauce, though).

      1. re: lilith

        mmmmm...I'm missing out!...I'll have to go try those, thanks for the tips lil!

        1. re: lilith

          I want to know where you're getting your yook hwe, not many places in Toronto serves it. Il Bun Ji served a good one, but the last few visits, I've received dishes that haven't fully thawed yet.

          1. re: aser

            I usually go to Han Kuk Kwan for yuk whae.

      2. I *still* haven't visited, but Batifole, apparently, does horse tartar.

        Kitfo is raw minced beef, like tartar, but dressed with spiced butter ("niter kibbeh") in Ethiopian and Eritrean cuisine. Gored gored is cubed beef, usually raw, but can be lightly cooked.

        2 Replies
        1. re: hungry_pangolin

          I was at Batifole once but I was with someone who ordered (and paid) for me so I didn't even look at the menu. I must try the horse next time! Back in Japan I had basashi (horse sashimi) once, and I remember I liked it but can't recall how it tasted...

          1. re: lilith

            I had the horse tartare at Batifole...it was great! (as was everything else at the resto)

        2. Does anyone have a recipe for gored gored? Which seasonings, etc?

          1 Reply
          1. re: elmotoo

            Google "gored gored + recipe" and although it does not give you a real recipe as per se it should give you a pretty good idea as to what ingredients are involved. I think if you employ the idea of the kitfo recipe (there are a number of detailed kitfo recipes on the web, including one on Wikipedia) and experiment, you have a good chance of figuring out your golden recipe.
            I am too lazy... when I prepare a pseudo-kitfo/-gored gored at home I just throw in spices (Ethiopian spices I get from the Kensington Market) and ingredients until I get something that satisfies me, and I never write down how much of what I use.

          2. I was at Coca on Saturday with the SO and another couple and it was a wonderful time. The server was extremely attentive and knowledgeable about the food - even going so far as to gush about how the kitchen hand stuffs the olives for the gin martini I ordered!

            The horse carpaccio caught my eye immediately, but none of my dining companions would dare try it. I usually pay for my own meals, and would have ordered it for myself, but that wasn't the case on Saturday so I regretfully left it off the bill.

            I will be watching this thread with interest, as I have only pretty recently began to truly enjoy raw foods.

            One thing I can suggest is sometimes Rodney's has fresh scallops in and you can eat them live. This might not be all that exciting to you - you seem to have lots of experience with ultra fresh fish - but I have never found another place where this was an offering!