Comments on: Tuna Carpaccio Experiments a la Marketman

By: dragon

dragon — Thu, 11 Sep 2008 05:30:08 +0000

I got sidetracked: tuna (& beef) carpaccio is pretty much a staple serve in any restaurant in Noumea. A few capers with a light dressing of creamy herbed vinaigrette, optional s&p to taste.

By: dragon

dragon — Thu, 11 Sep 2008 05:24:15 +0000

I haven’t had a good laugh in a while: I needed that.

Muchas gracias tres caballeros (Lee, Apicio, Cecile J)!

By: maddie

maddie — Sat, 06 Sep 2008 03:53:38 +0000

lol! thanks for the laugh guys.

By: Gigi

Gigi — Fri, 05 Sep 2008 08:54:29 +0000

mm, you cook well and now, seems like the photos look so much better too!

By: Marketman

Marketman — Fri, 05 Sep 2008 06:54:41 +0000

Hahaha… trust the regular commenters to make a fairy tale out of mercury laden, bacteria prone, raw deep sea fish meat that was suffocated with carbon monoxide… :)

By: lee

lee — Fri, 05 Sep 2008 06:28:06 +0000

yes Cecile or her coach will turn into a mold spore.

By: Cecile J

Cecile J — Fri, 05 Sep 2008 05:52:52 +0000

Lee, Salmonella is the one with the glass bacteria. She had to be home by midnight.

By: lee

lee — Fri, 05 Sep 2008 04:35:27 +0000

thanks for the link apicio!

“Die, commie pigs!” grunted Sergeant “Rocky” Steele through his cigar stub as he machine-gunned the North Korean farm animals.

hahahaha

By: Nina

Nina — Fri, 05 Sep 2008 02:14:19 +0000

My family loves sashimi. We haven’t made tuna carpaccio though. My husband and son would probably not like the thinness of the tuna pieces in carpaccio, they enjoy a really good thick slice of raw tuna or raw salmon either neat or with wasabi/soy sauce.
With regards to the nasties in food, if it’s a quality ingredient, hygienically prepared and properly handled, there is no reason to fear the presence of food-borne bacteria.

By: Marketman

Marketman — Fri, 05 Sep 2008 01:45:09 +0000

Apicio, thanks for the link… hahaha. And you realize, Lee is a professor/teacher, right? :)