"Risky" dishes - Raw egg, raw meat, cerviche, fermentation, and more

[a terminal posture]

I make raw-egg mayo all the time and never got sick.
I make cebiche all the time in the summer and never got sick.
I make steak tartar now and then (I chop up whole pieces of beef). Eating raw beef is virtually risk free. The only risky kind is factory-ground beef, since if a bit a fecal matter gets into the mix it will poison (e coli) the whole batch.

 

[Enoby Way]

can confirm that monkey brain stew isn't worth it.

i'm not going to powerlevel beyond that.

I think I speak for almost everyone here when I beg you to please elaborate.

 

[Alexander Thaut]

I think I speak for almost everyone here when I beg you to please elaborate.

It was the provincial countryside of the island nation on one of my family's sides.

Basically, it tasted like crap and I thought it was some weird form of ground beef. I was like 10-12 at the time.


Basically the stew had some onions, lots of root veggies, monkey meat, and monkey brain. Overrated and tasted like crap.



Also no, I haven't displayed symptoms of any prion disease.

 

[ICameToBooli]

Korean style beef sashimi or yukkhoe is really good, I order it every time I go to a Korean barbeque joint.

Those restaurants also used to do raw beef liver but after some tards complained about stomachaches it became illegal

I don't know if this counts as a "risky" dish but I ate a crocodile meat in Taiwan.

 

[mucksnake]

I made extraordinarily lazy fermented pickles, with homegrown cucumbers. Everything was sanitary, but I don't think I sterilized anything. They were sour pickles, so botulism wasn't that likely, but not impossible. They were fucking delicious, though. Ditto the fermented garlic I made the same way. I also tried fermenting pineapple, but (surprise, surprise) the fermentation just took out all the sweetness and ruined it.