At the Feed Bag where I cook, we are known for occasionally pushing the
culinary edge. But when owner Joe Menendez asked me to come up with
something unique, he didn't realize I would take him seriously.

I presented him my new offering in his office. "Raw hamburger?" He
exclaimed, "There is no way I'm eating this."

"You will eat it," I said, "and most importantly, our customers will eat
it -- and enjoy it."

I was right.

INGREDIENTS:
4 cups sushi rice
4 sheets of nori
4 ounces ground beef marinated in Everclear overnight
1 tbsp diced onion
1 tbsp wasabi
1/2 tsp milk
1/3 tsp garlic salt

PREPARATION:
Mix the diced onion, salt and ground beef in a bowl.
Form into long cylinder shape.
Place a nori sheet on top of a makisu. Spread sushi rice on top
of the nori sheet. Place the ground beef lengthwise on the rice. Spread
wasabi on the ground beef. Roll up the bamboo mat, pressing forward to
shape the sushi into a cylinder. Press the bamboo mat firmly and remove it
from the sushi. Cut the rolled sushi into bite-sized pieces. Serve and
enjoy.

We retail it at $7.95 per 3 pcs. and it has been a hit appetizer with our
customers.

Oh pshaw, on Sun 18 Jun 2006 08:33:14p, Chef Fagin meant to say...

> At the Feed Bag where I cook, we are known for occasionally pushing the
> culinary edge. But when owner Joe Menendez asked me to come up with
> something unique, he didn't realize I would take him seriously.
>
> I presented him my new offering in his office. "Raw hamburger?" He
> exclaimed, "There is no way I'm eating this."
>
> "You will eat it," I said, "and most importantly, our customers will eat
> it -- and enjoy it."
>
> I was right.
>
> INGREDIENTS:
> 4 cups sushi rice
> 4 sheets of nori
> 4 ounces ground beef marinated in Everclear overnight
> 1 tbsp diced onion
> 1 tbsp wasabi
> 1/2 tsp milk
> 1/3 tsp garlic salt
>
> PREPARATION:
> Mix the diced onion, salt and ground beef in a bowl.
> Form into long cylinder shape.
> Place a nori sheet on top of a makisu. Spread sushi rice on top
> of the nori sheet. Place the ground beef lengthwise on the rice. Spread
> wasabi on the ground beef. Roll up the bamboo mat, pressing forward to
> shape the sushi into a cylinder. Press the bamboo mat firmly and remove
> it from the sushi. Cut the rolled sushi into bite-sized pieces. Serve
> and enjoy.
>
> We retail it at $7.95 per 3 pcs. and it has been a hit appetizer with
> our customers.

When I was a kid I used to go to a German social club where steak tartare
was frequently served. I loved it. I bet this new creation of yours is
terrific!

--
Wayne Boatwright @¿@¬
_____________________

Chef Fagin wrote:
>
> 4 ounces ground beef marinated in Everclear overnight

Is the Everclear for food safety purposes?

On Sun, 18 Jun 2006 20:53:50 -0700, Mark Thorson >
wrote:

>Chef Fagin wrote:
>>
>> 4 ounces ground beef marinated in Everclear overnight
>
>Is the Everclear for food safety purposes?

What's Everclear ?

Nathalie in Switzerland

Nathalie Chiva wrote:
> On Sun, 18 Jun 2006 20:53:50 -0700, Mark Thorson >
> wrote:
>
> >Chef Fagin wrote:
> >>
> >> 4 ounces ground beef marinated in Everclear overnight
> >
> >Is the Everclear for food safety purposes?
>
> What's Everclear ?

Grain neutral spirits, 95% ethanol, 5% water.
>
> Nathalie in Switzerland

--Bryan

On 18 Jun 2006 23:17:13 -0700, "Food Snob" > wrote:

>
>Nathalie Chiva wrote:
>> On Sun, 18 Jun 2006 20:53:50 -0700, Mark Thorson >
>> wrote:
>>
>> >Chef Fagin wrote:
>> >>
>> >> 4 ounces ground beef marinated in Everclear overnight
>> >
>> >Is the Everclear for food safety purposes?
>>
>> What's Everclear ?
>
>Grain neutral spirits, 95% ethanol, 5% water.

Thanks.
Nathalie in Switzerland

Chef Fagin wrote:
> Feed Bag

Well at least it is named appropriately - as a place where people who
don't know any better stuff their faces with crappy food not meant for
human consumption.

> 4 ounces ground beef marinated in Everclear overnight


Mystery meat ground "beef" sushi? Then it is marinated in Alcohol so the
ham-and-egger's won't know any better. I would pass on it any day of the
week. And you call yourself a chef?

"Mustafa Ibrahim," an obvious alias, wrote:

> Chef Fagin wrote:
> > Feed Bag
>
> Well at least it is named appropriately - as a place where people who
> don't know any better stuff their faces with crappy food not meant for
> human consumption.
>
>> 4 ounces ground beef marinated in Everclear overnight
>
>
> Mystery meat ground "beef" sushi? Then it is marinated in Alcohol so the
> ham-and-egger's won't know any better. I would pass on it any day of the
> week. And you call yourself a chef?

If you look at "Chef" Fagin's previous contributions, you'll see that this
latest is fairly typical for him:

http://groups.google.com/groups?lnk=... uthor%3Afagin

All his "recipes" are crap.

Bob

"Chef Fagin" > wrote in news:_Volg.139$MV6.3
@fe02.lga:

> 4 ounces ground beef marinated in Everclear overnight

You grind it yourself from non-needled beef right?

In article >,
"Chef Fagin" > wrote:

> At the Feed Bag where I cook, we are known for occasionally pushing the
> culinary edge. But when owner Joe Menendez asked me to come up with
> something unique, he didn't realize I would take him seriously.
>
> I presented him my new offering in his office. "Raw hamburger?" He
> exclaimed, "There is no way I'm eating this."
>
> "You will eat it," I said, "and most importantly, our customers will eat
> it -- and enjoy it."
>
> I was right.
>
> INGREDIENTS:
> 4 cups sushi rice
> 4 sheets of nori
> 4 ounces ground beef marinated in Everclear overnight
> 1 tbsp diced onion
> 1 tbsp wasabi
> 1/2 tsp milk
> 1/3 tsp garlic salt
>
> PREPARATION:
> Mix the diced onion, salt and ground beef in a bowl.
> Form into long cylinder shape.
> Place a nori sheet on top of a makisu. Spread sushi rice on top
> of the nori sheet. Place the ground beef lengthwise on the rice. Spread
> wasabi on the ground beef. Roll up the bamboo mat, pressing forward to
> shape the sushi into a cylinder. Press the bamboo mat firmly and remove it
> from the sushi. Cut the rolled sushi into bite-sized pieces. Serve and
> enjoy.
>
> We retail it at $7.95 per 3 pcs. and it has been a hit appetizer with our
> customers.

Sounds wonderful!
I eat raw beef all the time but never thought of making sushi. :-d
I'll pass on the wasabi, and raw onions tho' unless it's scallions.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
Nathalie Chiva > wrote:

> On Sun, 18 Jun 2006 20:53:50 -0700, Mark Thorson >
> wrote:
>
> >Chef Fagin wrote:
> >>
> >> 4 ounces ground beef marinated in Everclear overnight
> >
> >Is the Everclear for food safety purposes?
>
> What's Everclear ?
>
> Nathalie in Switzerland

190 proof pure grain alcohol. ;-)
It's a great disinfectant!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article <_uslg.33984$AB3.17290@fed1read02>,
Mustafa Ibrahim > wrote:

> Chef Fagin wrote:
> > Feed Bag
>
> Well at least it is named appropriately - as a place where people who
> don't know any better stuff their faces with crappy food not meant for
> human consumption.
>
> > 4 ounces ground beef marinated in Everclear overnight
>
>
> Mystery meat ground "beef" sushi? Then it is marinated in Alcohol so the
> ham-and-egger's won't know any better. I would pass on it any day of the
> week. And you call yourself a chef?

At least we don't worship cows. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Bob Terwilliger wrote:
> "Mustafa Ibrahim," an obvious alias, wrote:
>
> > Chef Fagin wrote:
> > > Feed Bag
> >
> > Well at least it is named appropriately - as a place where people who
> > don't know any better stuff their faces with crappy food not meant for
> > human consumption.
> >
> >> 4 ounces ground beef marinated in Everclear overnight
> >
> >
> > Mystery meat ground "beef" sushi? Then it is marinated in Alcohol so the
> > ham-and-egger's won't know any better. I would pass on it any day of the
> > week. And you call yourself a chef?
>
> If you look at "Chef" Fagin's previous contributions, you'll see that this
> latest is fairly typical for him:
>
> http://groups.google.com/groups?lnk=... uthor%3Afagin
>
> All his "recipes" are crap.
>
> Bob
At first I thought everclear was a type of antifreeze. I'm glad I
checked it out before I decided to carry on and make this recipe. LOL

On 19 Jun 2006 03:09:07 -0500, Bob Terwilliger wrote:

> "Mustafa Ibrahim," an obvious alias, wrote:
>
> > Chef Fagin wrote:
> > > Feed Bag
> >
> > Well at least it is named appropriately - as a place where people who
> > don't know any better stuff their faces with crappy food not meant for
> > human consumption.
> >
> >> 4 ounces ground beef marinated in Everclear overnight
> >
> >
> > Mystery meat ground "beef" sushi? Then it is marinated in Alcohol so the
> > ham-and-egger's won't know any better. I would pass on it any day of the
> > week. And you call yourself a chef?
>
> If you look at "Chef" Fagin's previous contributions, you'll see that this
> latest is fairly typical for him:
>
> http://groups.google.com/groups?lnk=... uthor%3Afagin
>
> All his "recipes" are crap.
>
This one tops the cake. Yuck.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On 2006-06-19, Steve Wertz > wrote:

> All his recipes are not just crap, theyr'e a hoax (heck, I fell
> for it

I think this was a troll posing as Chef Fagin. Note the omission
of sugar in the recipe.

nb

Bob Terwilliger wrote:
>
> If you look at "Chef" Fagin's previous contributions, you'll see that this
> latest is fairly typical for him:
>
> http://groups.google.com/groups?lnk=... uthor%3Afagin
>
> All his "recipes" are crap.

I'd use the word "commercial". :-)

On 2006-06-19, Mustafa Ibrahim > wrote:

> don't know any better stuff their faces with crappy food not meant for
> human consumption.

Closer to the truth than you realize!!

From: "Chef Fagin" >

http://thefeedbag.com/

nb

In article >,
Steve Wertz > wrote:

> On Sun, 18 Jun 2006 23:33:14 -0400, Chef Fagin wrote:
>
> > At the Feed Bag where I cook, we are known for occasionally pushing the
> > culinary edge. But when owner Joe Menendez asked me to come up with
> > something unique, he didn't realize I would take him seriously.
> >
> > I presented him my new offering in his office. "Raw hamburger?" He
> > exclaimed, "There is no way I'm eating this."
>
> Why not use a good, identifiable cut of meat - like ribeye or
> strip - sliced thinly rather than some ground up mystery meat?
> That would help with the marketing, not the mention the texture
> and taste.
>
> -sw

I'd use top round.
Ribeye is WAY too fatty to eat raw!

ICK!!!!!! :-P

Raw beef fat is just gross.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On 19 Jun 2006 03:09:07 -0500, Bob Terwilliger wrote:
>
> > All his "recipes" are crap.
>
> All his recipes are not just crap, theyr'e a hoax (heck, I fell
> for it - but at elast I didn't call say "That sounds great!", like
> others did ;-).
>
> If you change the ground beef to thinly sliced steak and leave out
> the milk and Everclear, it would probably work.
>
> -sw

And leave out the wasabi.......

That's served as a separate condiment.
Too many people (like myself) can't handle it.

I still think that raw beef sushi is a cool idea and I intend to try it,
but I agree that thin sliced would be better than ground.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"Chef Fagin" > wrote in message
...
> At the Feed Bag where I cook, we are known for occasionally pushing the
> culinary edge. But when owner Joe Menendez asked me to come up with
> something unique, he didn't realize I would take him seriously.
>
> I presented him my new offering in his office. "Raw hamburger?" He
> exclaimed, "There is no way I'm eating this."
>
> "You will eat it," I said, "and most importantly, our customers will eat
> it -- and enjoy it."
>
> I was right.
>
> INGREDIENTS:
> 4 cups sushi rice
> 4 sheets of nori
> 4 ounces ground beef marinated in Everclear overnight
> 1 tbsp diced onion
> 1 tbsp wasabi
> 1/2 tsp milk
> 1/3 tsp garlic salt
>
> PREPARATION:
> Mix the diced onion, salt and ground beef in a bowl.
> Form into long cylinder shape.
> Place a nori sheet on top of a makisu. Spread sushi rice on top
> of the nori sheet. Place the ground beef lengthwise on the rice. Spread
> wasabi on the ground beef. Roll up the bamboo mat, pressing forward to
> shape the sushi into a cylinder. Press the bamboo mat firmly and remove
> it
> from the sushi. Cut the rolled sushi into bite-sized pieces. Serve and
> enjoy.
>
> We retail it at $7.95 per 3 pcs. and it has been a hit appetizer with
> our customers.
>
>
>
>
>
It's called Steak Tartare

MoM