Comments on: Paleo-style beef tartar

By: Mikael

Mikael — Thu, 04 Mar 2010 17:37:13 +0000

Hello Mikael,

Hum, that is strange. Here is one link: http://iai.asm.org/cgi/content/abstract/72/11/6294 . Not sure if it was what I posted. It is the same mechanism as for H. pylori, in other words hydrogen is a much needed fuel. You ensure hydrogen production by eating wheat, lots of fructose and some other fibers, all of which we have only eaten for a short time of our evolution. Though it seems starch that is easily broken down does not cause hydrogen production in our stomach. It all makes sense. Stephen at Wholehealthsource has written about this I think.

By: Mikael Jansson

Mikael Jansson — Wed, 03 Mar 2010 13:12:37 +0000

The more here link on salmonella on a paleo-diet is missing. Think you could re-post it?

By: Mikael

Mikael — Fri, 20 Nov 2009 11:29:02 +0000

@Garance, thanks for your comments. @ Julot: Glad you liked it. @UE: Yes you need to try it. Especially the spread version even it is a bit tricky to make. @Food Snob: It is a good question why l'Arpege is not one of my fav places. I find Passard's approach to food as good as it gets. I have had some of the most memorable dishes in any restaurant at l'Arpege. Having said that, I have had some far from perfect meals and well, when his cooking is off, it falls very hard and deep I think. Then there is the constant annoyment of the prices of the wines. Exorbitant is not the appropriate word. @ anon: Thanks for your reply. You touch upon an interesting issue: can salmonella proliferate if you eat a paleo-diet? You would probably all be surprised but it cannot. More here:

By: anon

anon — Fri, 20 Nov 2009 08:49:03 +0000

The closest I’ve ever had to raw marrow is deep fried chicken wings (no batter) that are just barely cooked, so the meat is very slightly pink – to eliminate any chance of salmonella – but the marrow, when the bones are cracked open with your molars, is bright red. A wonderfully rich taste, especially wonderful with a spicy-sour chili sauce.

I understand that marrow in healthy animals is, in itself, quite free from salmonella and other pathogens. The only reported instances of salmonella contamination of marrow that I’ve been able to find have occur in the preprocessing and processing stage, e.g., in dressing the legs. Thus, it’s important to crack your bones open by yourself rather than having a butcher crack them for you. But good luck doing this for, say, a shank bone!

By: Food Snob

Food Snob — Wed, 18 Nov 2009 09:19:16 +0000

I note that l’Arpège is not in your ‘favourite-5′, but, looking at your mise en place, I would have thought you are perhaps a fan of Passard’s…

By: ulterior epicure

ulterior epicure — Mon, 16 Nov 2009 15:30:14 +0000

I’m not sure I’ve ever had raw marrow. Now I want it. Thanks for introducing this idea to me.

By: Julot

Julot — Sat, 31 Oct 2009 07:58:26 +0000

This was awesome — not that I expected less of you, mind you. But this was ridiculously good, and you’re sooo right about the mustard.

By: garance

garance — Fri, 09 Oct 2009 12:07:33 +0000

I love Bone marrow but Raw ? ya well …
My grand mother told me that our ancestors( a father was part Sioux Lakota partly spanish ) use to spread lever bile (the green stuff yuck) on Raw buffalo meat …
The Sioux indians use to love that for 2 reasons :
1/ the bile contains Vitamin C & more that was important to their health
2/it taste like salt to them and since they only lived on Meat they knew nothing about all the different taste such sweet, spicy & more of what we know now …

Garance