The offending dish.
Photo: Laura Morton/Chron
It’s primarily Chinese and Japanese customers – and Michael Bauer – who are ordering the chicken tartare at Ippuku, but Bauer’s readers and commenters are beside themselves that he would so much as try to sell them on such (potentially) salmonella-laden slop. “Gives me chicken skin just lookin at it,” notes one of the garrulous gang. But today Bauer admits he first tried such a dish in 2004 in New York, and he gets some more details from Ippuku chef Christian Geideman who explains that salmonella lives in the digestive tract, not in the flesh, and he takes the added precaution of plunging the breast meat he uses in boiling water for 30 seconds before cutting it. Yeah… we’re still unconvinced. [Between Meals/Scoop]
