Lots of people do. And those that don't probably really really don't, as an aversion to or dislike of raw meat is likely to be the primary reason. Categorically speaking, I'm guessing that the prospect of eating raw meat leaves fewer sitting on the fence than most food topics.
Put me down for loving it, though I came to my fondness only relatively recently. And it wasn't even the raw meat that put me off: it was the raw egg.
To those of you who love it, do you ever make it at home? I actually never have, though there's no earthly reason why not other than the recentness of my coming around on the idea. It just tends to be something I love to order in little French bistro style restaurants and don't think much about the rest of the time.
But here's a RCP I just stumbled across that has me thinking about it: Tartare, Texas Style. Seasoned with sassy flavors of Texas cooking like pickled okra and powdered chiles, it would be great served with tortilla chips or toasted cheese-flavored bread in place of the classic plain toast. In fact, as such it would be a terrific dish for an upscale Superbowl party.
INGREDIENTS
4 pickled okra spears, finely chopped
3 teaspoons whole grain mustard
2 large egg yolks
16 ounces grass fed beef tenderloin, cut into small dice, covered, and refrigerated
1 tablespoon finely chopped red onion
4 pickled okra spears, finely chopped
1 tablespoon finely chopped parsley leaves
1 tsp dried arbol chile powder
4 teaspoons olive oil
3 dashes hot sauce
1 avocado thinly sliced
INSTRUCTIONS
Combine okra, chile powder and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks. Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Garnish with avacado or sliced okra and serve immediately.