Wh*tes fear Yukhoe

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>mett auf einem broetchen
but is it some established German cuisine with row meat just like carpaccio

I'm afraid to ask but what is the meat soaked in?

oeuf cru (^_-)

No I meant the sauce

Yes it is

>For the seasoning, soy sauce, sugar, salt, sesame oil, spring onion, minced garlic, sesame seeds, black pepper and julienned bae (Korean pear) are used. A raw egg yolk is usually added, either on top of the dish or separately. Pine nuts may be added, as well.[1
based, so you guys have relatively less hesitation to eat row meat?

Based nips.
You can also add some roquefort or another blue cheese for maximum taste impact.

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>connaisseur
based af
>additional toppings
nice idee, actually I eat kimchi with camembert cheeze from time to time
also
>based nips
Yukhoe is a Korean cuisine

>row meat
The word is raw, senpai. Just trying to be helpful.

and yet people say whites have no culture

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>based, so you guys have relatively less hesitation to eat row meat?
Precisely, the health standards are pretty tight too, so you have nothing to fear when you bite into the this deliciousness.

>kimchi with camembert cheeze
Strange. Is this a common thing to do there?

People living in backward countries refuse to eat raw food because it’s unsanitary to eat and needs treating with heat

I really want to try mett but our pork is not considered safe to eat unless fully cooked. The risk is probably exaggerated but I still wouldn't try here. I bet it's amazing though.

wh*tes fear whale sashimi

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I would try whale sashimi. I would prefer that it not be an endangered species of whale because I guess I'm just sort of a hippie like that, but that meat in your pic looks top tier.

Just make it yourself.

i made the same misspelling in a row
>the health standards are pretty tight too,
based af, we had easy access to Yukhoe a while ago but some dumbass provided customers with Yukhoe which was infected with O-157 and it's been banned since then, that fucknut deserves crucifixion for depriving Yukhoe of me
>so you have nothing to fear when you bite into the this deliciousness
BASIERT GERMANISCHE BULL, what's the loaf of bread with meat on it specifically called btw?

Oh, my bad, i was just using it for a derogatory term for asians in général.
I learned something new today, thanks.
Already tried duck tartare?
Bit more chewy but the gamey taste is bretty good when combined with a sour taste like cornichons or red oranges.
I guess kimchi could also be a good souring ingrédient, i'll try it.

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no it's purely because of my autism, i personally like it as it adds some creaminess to kimchi

Holy shit. I didn't know duck was safe to eat raw but I need that in my life now.

I had whale sashimi when I was in Osaka. It's pretty fucking good.
Also tried raw whale liver and testicle but they tasted disgusting.

>based af, we had easy access to Yukhoe a while ago but some dumbass provided customers with Yukhoe which was infected with O-157 and it's been banned since then, that fucknut deserves crucifixion for depriving Yukhoe of me
Can't happen with Mett, Mett is only allowed to be sold on the same day it is produced.
>what's the loaf of bread with meat on it specifically called btw?
You mean with just Mett on it?
There are many different variations, but the most standard one would be the simple "Mettbrötchen".

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I love the livers of other animals so I would expect to like that. What's it like though?

>Oh, my bad, i was just using it for a derogatory term for asians in général.
non non je m'en bats les cuilles que tu as dit non parce que il y a de malveillance rien. C'est juste que yukhoe est de l'origine coréenne.
>Already tried duck tartare?
C'est sacrément magnifique... Je voudrais l'essayer !
>Kimchi
Ouaip c'est sous-estimé pêh

Man of culture right there.
We usually pair raw meat with a pickling/souring ingrédient like cornichons or capers (capras...? Câpres in french) to amplify the taste.
You gotta try it, it's really something to expérience.
Gotta trust the provenance of the meat or fish though, i'd never eat industrial meats as tartare or carpaccio...
Here it's a yello pollack tartare (lieu jaune) with a sweet plum sauce (quetsches).

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itt:savages

>Mettbrötchen
quite self-explanatory lol, i'd def give it a crack in Germany my niggy as i'm a raw meat freak

*dabs*
>88
*doubledab*

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That was pretty funny to read thanks.
>Pêh
>ouaip
Someone's been on /fr/...
To stay on the topic, here you have a scalop tartare with grenada bits and a vanilla flavored oil.

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absolutely based, mon pote not eating raw meat is synonymous with not enjoying life.

what's its name au fait? seems it's totally different from carpaccio ceci dit.
pic related

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Check out Mr. No Fun Allowed over here.

>meat
lmao fagboys, fish is REAL food

That's a cute Flugabwehrkanone

oh man you are truly a connaisseur of food, I'd def try it in France, but it's a bit expensive no? also here's our cuisine, Bazashi, slices of horse meat. Icelanders eat the similar one i heard

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It's called tartare, here.
As in "tartare de boeuf" or "tartare de saumon".
Carpaccio is mostly thinly sliced, tartare is more of a mix of raw meat/veggies/condiments mixed together to let the sauce marinate the whole thing (usually a customized Worcestershire sauce pêh).
...if that was your question ofc, not sure what you were asking pêh.
Here, you have a Tartare de veau au caviar (veal and...well, caviar).

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>Food connaisseur
Well...i'm french, mon gars !
Continuing with the seafood, here we got oysters and scalop tartare, assaisonné (seasoned) with mint, ginger and parsley.
Mandatory pairing : a light white wine, not too dry, to match the finesse of the seafood.

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looks neat de ouf... i knew French cuisine covers a variety of food genres but didn't know it ranges even raw meat. gonna try it next time i go to France

m8 that's absolutely based, u know we normally eat raw fish not with wine, so it'll be totally novel to try it.

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>horse meat
I've always been curious about what it's like. It sucks that I can't find any near me.

Well if it's edible, there's probably already been a great chef that fucked with it, combining it with unexpected tastes.
Never tried the raw horse meat though, i'll ask my butcher what part he recommends for this.
Here it's the typical beef tartare (usually called "tartare" only), served with a little mixed salad (a "mesclun") and fries.

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we usually eat it with our glorious seasoning : wasabi absorbed in soy sause. it bears fruit as a great synergy and brings you to heavenly feelings

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i think i can eat 10 dishes of tartare that's for sure, but how much does tartare usually cost? semble cher (´･_･`)

I find it quite strange, such a pairing is a classic in french cuisine.
Actually, most of our famous fish dishes are cooked with wine directly during the cuisson, like with moules marinières, the sauce is dry white wine, butter and minced échalottes (shallot), see pic related.
But yeah, when you'll be visiting, you gotta gorge yourself with new flavors, i'm always looking for the most typical restaurants and avoid tourist traps like hell...

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good lord I have no idea what that tastes like but I want it so badly anyways

I can assure you that one would be enough...
The picture isn't showing the rest of the menu, garçon, you still gotta go through the plateau de fromages (cheeses plate) with fresh crunchy baguette, desserts...
It's actually pretty cheap, around 13-15€ for this dish, and i live in the culinary capital of France.

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i gotta go, later blokes
>wine obsession
well the Japanese are obsessed with soy sause and bean paste anyways lol. thing is wine flavoring is universally preferred regardless of where it's eaten unlike ours.
>you gotta gorge yourself with new flavors
ouais, well actually when i went to France i ate only pseudo Pringles and Orangina which i bought in Carrfour for economical reason lmao. gonna try tartare and gigot at least next time.
try eating it famlam, it's worthy

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m8, I'm a penniless student anyhow... but yes it's such a waste to not eat it. parsenbleu it's mouthwatering...
>13€
slightly affordable, slightly... but i won't waste a chance to eat it, fuck 13 euro gonna order it traveling equates to extravaganza anyways. see you pal, gotta go...

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>extravaganza
*extravagance

Exactly, everyone got its staple drink/condiment, for us it's wine, cream, butter... All the sauce bases actually.
Last one for the road : un tartare César campagnard, meaning partly cooked ("mi-cuit", or César) with mushrooms (campagnard, meaning forest sides like mushrooms, wild herbs, etc).

>Pringles and Orangina
Sad.
Have a good one, see ya.

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Never been too fond of cold raw meats desu. I've tried them several times in good restaurants and understand the appeal but they didn't really do it for me. I can certainly get behind raw seafood, though, especially when prepared in the French manner.

Want muchly
Want penguin too

You japs think you're superior because of stuff you eat? That's kinda intolerant.
Try some milk you lactose nazi.

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Raw meat in general is very unlikely to get you sick, it's just chicken that is absolutly deadly.

beef tartare is my favorite food desu

What's that? I've had beef sushi and raw horse(Basashi?) while in Japan. Good stuff

Bazashi ok that was the name. Yeah this is delicious

gonna try it next time anyways, thing is whether i can successfully find non-tourist-trap restaurants tho. also nice pic
Yukhoe is Korean
that's Yukhoe, a Korean cuisine
and Bazashi is a Japanese one.