I find myself thinking about Kobe Beef a lot lately.

[absyntheNsugar]

mmmm...raw beef

[camero]

1. LMAO

I thought you were talking about the other Kobe beef. :D

[Systematic Chaos]

2. Well, if he doesn't end up in prison you could always ask him postgame

Whoops, wrong Kobe. :evilgrin:

[absyntheNsugar]

3. Thats Kobe Bryant, Kobe Beef is the raw beef dish

from JAPAN!!!

Time to pop in Big Lebowski for that one...

[Systematic Chaos]

5. I know, honest I do.

I just couldn't help myself when that was the first thought to pop into my head and I was sitting here laughing and worrying my poor cats with still more Kirkian strangeness in the night. :)

[opiate69]

6. Ac tually...

Kobe beef is just the type of beef... I'm not too sure which dish you're referring to..from foodtv.com:

Encyclopedia


Kobe beef

Definition: An exclusive grade of beef from cattle raised in Kobe, Japan. These pampered cattle are massaged with sake and fed a special diet that includes plentiful amounts of beer. This specialized treatment results in beef that is extraordinarily tender and full-flavored. It also makes the beef extravagantly expensive, which is why it's rarely available in the United States. See also beef.

[opiate69]

4. Yumm.. beef carpaccio..

Home > Recipes

Beef Carpaccio with Prosciutto, Watercress, Goat Cheese, and Blood Orange Oil
Recipe courtesy Joey Altman, Copyright 2002
Show: Tasting Napa Episode: Winemakers

Recipe Summary
Prep Time: 30 minutes Yield: 4 servings


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Prosciutto and Watercress Roulade:
8 thin slices prosciutto
1 bunch watercress, may substitute arugula
2 tablespoons olive oil
Salt and pepper
Carpaccio:
1 pound beef fillet, well trimmed of fat and silver skin
1/4 cup blood orange infused olive oil (recommended: O brand)
Salt and pepper

1/2 pound fresh goat cheese
1 apple, quartered, peeled, and then sliced lengthwise in 4 to 5 thin slices


Lay the out the prosciutto in 4 pairs of 2 pieces that are partially overlapping lengthwise. In a bowl toss the watercress with the oil, salt, and pepper. Divide the watercress equally in mounds placed at the end of the prosciutto slices. Wrap the prosciutto around the watercress and roll them up as tight as possible without bruising the watercress. Set aside. Slicing against the grain cut the beef into 8 equal slices. Lay each piece between 2 pieces of plastic wrap and lightly pound into tender thin pieces with a mallet or the side of a heavy knife or a wine bottle (with cork in it!).
Lay 2 pieces on each of the 4 salad plates. Drizzle the meat with the oil and season with salt and pepper. Place a roll of the prosciutto and watercress next to the beef. Place 1 (2-ounce) spoonful of the fresh goat cheese nestled between the beef and roulade. Garnish with the apple slices.

[DustMolecule]

7. Don't, don't, don't do THAT!!!!

I haven't had beef in months (and I'm NOT gonna give in!). I want beef that comes from TESTED cattle! But, that doesn't mean that I don't crave a nice juicy burger or beef carpaccio or some of my favorite recipes that have beef as the 'main' - because I DO!!! But, I won't give in....not a threat, just a promise. So, don't be so cruel and bring this kind of temptation around. Dedicate your efforts to demanding TESTED CATTLE!!! (please :smile:)

[opiate69]

8. I hear ya...

I've recently started getting to know my butcher real well lately... can never be too careful..

[DustMolecule]

9. Well, even a REAL butcher, few that are left....

...only know so much. Of course they're gonna say that they have a 'good' supplier....nice guy/good deals/yada yada...all, most likely TRUE. But that has NOTHING to do with the issue of BSE within the meat/cattle.

[Whitacre D_WI]

13. False.

BSE is not in meat. It is in the brain and spinal tissue.

That's why you don't get mad cow from steaks, you get it from burgers -- who knows what's in the burger?

Your butcher, that's who.

If they grind their meat on-site, they can know if there's any spinal or brain tissue in there. Therefore, they can ensure that there's no BSE prions.

[Taverner]

15. You can get it from steaks

If it was cut with the same tools that cut the ground beef or spinal cords.

However, if you get your beef from a trusted supplier (Niman Ranch is one) that guarantees the cattle is grass or corn fet, not fed bi-products (read: other cows) BSE is not a worry, even from ground beef.

Oh and Niman Ranch treats their cows far better too...

[Spider Jerusalem]

12. Find a halal butcher in your area.

Halal beef is, by Muslim law, organic, and the cattle are not fed ANY dead animals (unlike major factory cattle farms, where other cattle are ground up and added to feed), so the chance of contracting CJD from halal beef is essentially nil.

Also, halal is cheaper (at least where I am...tenderloin filet is $3.99/lb.)

[Zinfandel]

10. He's a Laker...how many lakes in LA...enough said...I hate the Lakers...

LA has no football team, so they spend every dollar to buy basketball...sour grapes on my part...I'm from N CA, so guess who I painfully go through each season with?

Oh yeah, I don't like little "Kobe" nor big O'Neal, nor any Laker, nor any LA teams, do they have any others? The Dodgers, Kings, what a joke.

[nini]

14. are you serious about the 'lakes in L.A' comment?

?

[Taverner]

16. True the Lakers were originally the Minnesota Lakers

Land of 1000 Lakes, etc...however there are lakes and even rivers in LA...

[Lydia Leftcoast]

11. Kobe beef really is as good as they say

but I've never eaten it raw, only charcoal broiled or in shabu-shabu (do-it-yourself beef hot pot).

It practically melts in your mouth.