vladrichdemaclant
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Nov 30, 2024 7:43 PM
vladrichdemaclant
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GxWxK
Normally you would dice the onions, but ok
TheCrazyGerman
joester101
Mettbrötchen 😍
ParallelParkingInABurka
I'll happily eat the Mett, but come on, that's too much onion and who the heck puts sliced garlic on their Mettbrötchen?
Ifekinlovesauerkraut
So, now that you've learned about Mettbrötchen, let me introduce you to this guy:
EngineeringComedy
In Wisconsin, we call them cannibal sandwiches.
BaconAlmighty
Jessebob42
I can’t bring myself to eat raw meat products. I just I’m to Midwestern 🫤. I was 50ish before I stopped getting meat cooked well done.
somnif
Yep https://en.wikipedia.org/wiki/Mett
AvsFreak
OhIfIMust
Urselchen
Mettbrötchen mit Zwiebelringen
jjw9
Man, I love onions and garlic with beef tartare. 👍
AmbroseWolfinger
It's pork
ShimmerinStrider
GERMANS!
egoAristippos
Nothern Germans.
Ve call sem fishheads.
Weirdscenesinsidethegoldmine
WHAT
blockberd
DEUTSCHE!
truemdgeist1337
WAS
Sebastopol
Don´t mock it before you tried it (the garlic is a crime though). The proper procedure is to go drinking the night before, get up after 4hrs of sleep max, shamble to work and stuff one of those into you face right after coffee (or before, I am not the Mett police)
ChrisCorona
Yea, I'm not going for the "don't knock it until you've tried it" thing. I've never tried necrophilia but am comfortable expressing disdain despite the fact many people love it.
Sebastopol
That´s bit of a surprising choice as an example.
MrBewn
Erst buddeln dann knuddeln.
SocialMicrotransactionist
Fuck yeah!
TanithRosenbaum
Not just north German. We do that in Bavaria too. And yay for garlic slices. Soooooo good!
bikergeek6249
My mother was from Kiel and ate stuff like this, until she found out how ground beef is made in the US. :(
ifyoutakemeseriouslythatsonyou
"Feuerwehrmarmelade". Also, no thanks, I'm good.
UnlimitedTrickPony
what do you mean by "your language sounds aggressive and your food is still moving"?
Iamjamjam
Cannibal sandwich
cloverleafbane
I grew up eating Hackepeter all the time in western KS. We still make it occasionally. Just don't use meat you didn't grind yourself.
ProfessorVanDiggenSagg
xmaneds
#Tartar
Zoomoth9000
the french really put zero effort into cooking and tried to charge a premium for it
stevencloser
It's a BigMett.
KallePaulsen
mmhmmm german sushi
mlang11
Id add a heftig amount of Salt and freshly ground Popper. Delicious
Hekatombe
whatbuttondoipush
Not worried about the onion fam
MisterLemons
Onions? That MEAT looks raw. IS IT!?
Ifekinlovesauerkraut
Of course it is.
spinballwizardmtg
somnif
Yep, raw pork is a pretty common snack in Germany. https://en.wikipedia.org/wiki/Mett
MisterLemons
Here I was with the belief that a 'blue steak' was the oddest prep method for the trio of meats.
thatlamer
I fucking love raw onion on a (cooked) piece of meat and a bun.
RacecarIsRacecarBackwards
Mett isn't cooked.
shackslam
I love raw onion as a salad, dressed with vinegar.
oblimo
Raw onion on lox is also divine.
4chanrefugee
Ausgezeichnet!
kahooki
Fuck... jetzt hab ich mitten in der Nacht Hunger und nix davon da.
Marsupialmessiah
As a non german at all speaker.... fuck, jets have a mitten in the naughty hungry unix "british double cream" yes in russian?
Quixus
Not quite. The translation is "Fuck... now I am hungry in the middle of the night and have none of that at home."
indigogrrl
At least the prep is easy, you don't even need to cook anything!
Quixus
If you do it from scratch there is a bit of prep. Otherwise it is just keeping it cool until you eat it.
Hekatombe
PileOfWalthers
Gehacktes-Semmel is very popular in other parts of Germany also.
PileOfWalthers
Although we would chop the onion and knead an egg into the half beef half pork.
ComoSeIguana
I'm from Texas and I would totally eat this.
lurkerthatoccationallywantstocomment
If you could guarantee me it was parasite free, I'd try it. Trichinosis comes to mind. A friend of mine had raw beef liver with white onions while in Japan and said it was amazing
NZSheeps
Hey, you might become Secretary of health and human services
RecurringNightmare
yeah thats basically no concern in germany...eg between 2000 and 2009 about 453m house pigs were scanned for trichinella and they found 4 (four) cases, which were sorted out...per year there is a single digit number of people getting ill form it who basically all get it from game/venison or elsewhere...trichinosis has to be reported EU-wide, so the numbers are exact...the only real risk from it are the usual bacteria etc that are a danger to all kitchens, cant completely rule those out, so you >
RecurringNightmare
> might get the shits from it once per decade if you regularly eat "mett" in germany...pregnant women, elderly people and other at-risk-groups are advised to better not eat it hence...<<<
LootenetDan
My Japanese mom used to marinate raw beef liver with raw onion in lemon juice, which would cook it like ceviche. I actually really enjoyed it
datphone777365
What about your german or italian mom?
Freestila
No problem here, we have veeery strict food laws. As long as you buy it from a butcher or somewhere fresh and intended as Mett (not simply minced meat), there is nearly zero risk.
ParallelParkingInABurka
All pork (and game) intended for human consumption has to be inspected for trichinella by law. Seems to work very well: /gallery/olDBBtF/comment/2430794719
Mongicane
For now.
michaeloberg
Whoever down voted you is blissfully unaware of the latest US election and I am envious
Cause FDA and other inspection agencies are DEFINITELY getting fucked by the new admin, and thus food safety for us all here in the ol US of A 🤬
grimmwrecking
The inspection for pork was already relaxed in the 2016-2020 term
TheMayorOfTittyCity
Ive never had mett but ive had tartar in France and it tastes exactly like it looks, raw ground meat with some onions on it. Thats its, there is not really any other spice or flavor. Take a big wiff of ground beef, thats the flavor. Kinda like nothing, but a little slimey and cold. For as long as I had been imagining it, it was the least compelling thing I ate there.
tidepool
ifyoutakemeseriouslythatsonyou
Then you didn't go for the classic beef tartar. That has a lot of other ingredients as well most of them quite flavourful (salt, pepper, mustard, capers, onion, pickel, worcestershire sauce).
TheMayorOfTittyCity
It was at a nice restaurant. I'm sure it was made however is traditional. It still just tasted like how a hamburger smells before its cooked, which is not too great. Im all in for snails in butter, but Im fine with tartar being a one time thing.
RecurringNightmare
"Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is commonly served topped with a raw egg yolk." - what are you talking about?
TheMayorOfTittyCity
I was talking about eating tartar. That seemed pretty clear. I do see for some reason you copied and pasted the first paragraph of a wikipedia article in response to an actual real-life personal experience, though, so thanks, I suppose.
certainlynotaserialkiller
i have eaten this often. zee zermans dont kid around with their food. i dont know of anyone in germany that got sick from this ever.
CgnCalling
There was a time in the 70’s where some processing plant lapsed on the controls and people got sick. I eat this (with much less onions) several times a week - daily if I am working outside physically. And I love it
aloharamada
I love the stuff, but that's sadly just wrong, people can and do get sick from it, the numbers are just really small compared to how much is consumed on a daily basis, but assuming it's 100% safe is kidding yourself. You're more likely to get sick from improperly storing it at home though, the regulations for sellers are very strict.
3uPr1me
usually people get sick from it when they overestimate how long after not cooling it one should eat it
pomax
okay: welcome to "not the US", where cattle is raised to be healthy, rather than in a CAFO where it's guaranteed to be "just legal enough to sell".
UncleVenoM
Lol okay dude, sitting on your high horse yet unable to think critically
pomax
That's okay: we also eat horse.
twentydollarbanana
Mad cow disease would like a word
pomax
Turns out times move on, and you should really have a look at when the whole mad cow disease thing went down. You might not quite realize now long ago the 90's were.
ShineyBaconLitter
supposed to be really good. pork meat right?
RecurringNightmare
correct...could probably use other meat, but would need to be not too lean...but traditionally its pork...
certainlynotaserialkiller
Raw pork and beef. Very good yes.
Quixus
Nope, Mett is pork only.
kilomasu
I don't know if I would go as far as really good. it's definitely a nice savory snack, at least for me.
Ilovetomakestuffup
it's pork and beef mixed
michaeloberg
Gotta get BOTH sets of parasites in your mettpuking 🤮
AllHailMegtaron
Mett is pork only!
Ilovetomakestuffup
really? We eat it with both here where I live
Einstein9073
your ground beef looks a little undercooked my friend, although I do appreciate the onion and garlic
ThingsThatDontJustifyGenocide
It comes from a place with food safety standards, so it's okay.
AidanPrydeCork
https://germanculture.com.ua/main-dishes/mettbrotchen/
wargames
might be raw pork
mineoc
It is.
https://en.wikipedia.org/wiki/Mettwurst
elvianempire
it's not mettwurst, it's mett. just straight up raw pork. https://en.wikipedia.org/wiki/Mett
vladrichdemaclant
It has te be this raw. That's the right way to eat it.
lapus
The right way to eat it before you shit yourself to death.
FloatingOnACloudOfTitties
Safe meat can be eaten raw. Have you never had any tartare dishes?
lapus
I believe you. I did, but I didn't like it. It was a very small bite because I was afraid.
FloatingOnACloudOfTitties
Oh. I understand. Taste is arbitrary.
houghten
And how much of the subsequent 24 hours do you spend shitting out the entire lining of your digestive tract?
MaryAlicexoxo
None. We have higher food quality standards here.
kilomasu
yeah i don't know what they do with the meat, if it's just like minced the same day or something (it's not minced to order, like beef tartar might be), but I've eaten it many times, and never got sick. it's a very common snack you can get at the butcher's, and i wanna say at bakeries, but memory might not be serving so well anymore
ThingsThatDontJustifyGenocide
It comes from a country with food safety standards, unlike the USA where the standard is "cook the hell out of it until it's more sterile than a donkey, because there's no food safety standards"
FloatingOnACloudOfTitties
USA has a surprisingly large amount of food safely laws. Enforcement is key. We keep deregulating & defunding our important government institutions that could help in this department. It also depends on the state you live in. The state & county I live in has phenomenal food safety standards since we are a tourist destination with millions of visitors every year. I eat raw meat dishes often with no worry.
ThingsThatDontJustifyGenocide
It's not a law if it's not enforced. It's a suggestion.
Sheldonian
Don't forget about your new parasite friends!
certainlynotaserialkiller
That does not happen. At least not for like the 30 years i went to germany
Sheldonian
Yeah that's what I see it's the case for Germany, that's great. But it doesn't mean, it "does not happen" it is a big health risk and it's just safe in the case of Germany and maybe a few other markets
AmbroseWolfinger
Your garlic will taste less bitter if you extract the green sprout.
mechanarchist
The bitterness is a feature not a bug
ArandomDane
Only when cooked.
AmbroseWolfinger
Sure Jan
dunfoot
Bitter. Danke.
johnxbear
This sounds like some kind of southern insult.
jjw9
For me, the more bitter and pungent the garlic and the onion, the better. I sense the OP is of the same persuasion.
StewedTomaters
Me too, but I tried this once while making "toum" garlic sauce, and it made eating a shit-ton of garlic a lot more pleasant. It was also a pain in the ass to do.
charondaboatman
They’re German. If they could make it all green sprout, they would.
pareidoliaperson
Germany, Germany, if you could gulp a green sprout here you can make it anywhere!
ChickenChickenBurningBright
you think that's the worst part of this?
AmbroseWolfinger
Well… raw pork is not my jam, but if you’re into that you’d want it to taste as good as it can. Relatively, I mean. But it really should be eaten on Wednesday. 😏
cloverleafbane
Mett and Hackepeter are completely safe if prepared correctly. It's the same concept as chosing the fish you use to make sushimi.
cabbageisdelicious
I love the bitter though lol. My food should hurt me.
KPodol
It's also way better for the stomach to prevent digestive problems.
AmbroseWolfinger
So is not eating raw pork, of course.
FloatingOnACloudOfTitties
Safe meat is safe to eat raw.
DongleDingler
But I thought the goal was to make it tartare
DongleDingler
(Tartare [a French version this raw meat dish] sounds similar to "tarter", which would be be a near-opposite of "less bitter")
AmbroseWolfinger
DongleDingler
I was just explaining my own joke because nobody seemed to get it after the first six hours
AmbroseWolfinger
Oh, we understood it.
Lavos5181
I mean as a American I'd try it. Prolly won't like since I've had tartar and didn't like it.
somnif
It was mostly a texture thing for me, just... weird.
ParallelParkingInABurka
Yeah, probably not your thing then. It's the same texture except less finely ground.
AmbroseWolfinger
I quite liked carpaccio before my doctor took me off red meat.
FloatingOnACloudOfTitties
May I ask why you can’t eat red meat? I don’t mean to be too personal, but interested in why medically your doctor advised this.
AmbroseWolfinger
My cholesterol was really bad and I refused statins. He suggested I try being pescatarian.
FloatingOnACloudOfTitties
Thx for info. I’ve never had to deal with this. May I ask why you refused statins? Are they harmful? I’m just trying to be less ignorant, lol!
AmbroseWolfinger
Risks associated with statins include increased risk of diabetes mellitus, hepatic transaminase elevation, & myalgia. My A1C is already in the prediabetes range and I'm not interested in stepping over. I also have intention tremor (a gift from my father) and a history of FLD (a gift from my diet), so mitigating risk is important.