Eatout recently asked the question :
If you were dining out, would you choose kudu carpaccio or beef carpaccio?
8 out of 10 people opted for Kudu.
Here are some of the comments sent in:
Masimba Choto : Interesting we have kudu carpaccio at the resturaunt 26 on park bulawayo. kudu carpaccio melts in your mouth only if its cured properly. beef carpaccio most of the time isn't cured but usually accompanied with an acid like lemon juice, paired with garlic mayo, balsamic reduction, rocket salad and so forth. for flavour I prefer kudu.
Aurea B Pillay : I luv beef carpaccio but would choose kudu carpaccio as i've never tasted it before.
Ryan Maidwell : Kudu Carpaccio in a heartbeat.
Chi Furusa : Kudu carpaccio - had it at 360 Degrees Bar & Grill and it was divine!
Soul Kabweza : Seriously Joseph Bunga what's a carpaccio and should I ask for it next time I eatout?
Joseph Bunga : In response to Soul's question - dude if you like your meat well done then stay away from carpaccio - its a thinly sliced meat that is literally "cooked" by the acidic dressing - I love it
What is carpaccio?
Carpaccio is an Italian dish, mainly an appetizer, made of very thin slices of raw beef. It is usually flavoured with olive oil, parmesan cheese and capers or pine seeds. Nowadays also other types of meat and fish (particularly salmon) are being used. The name carpaccio is, according to legend, derived from the Italian Renaissance painter, Vittore Carpaccio (c.1455/65-1525/26). In 1950 chef Giuseppe Cipriani from Venice served thinly sliced beef to a customer who could not eat cooked beef. He named the dish in honour of the painter, whose works were exhibited in Venice in that year. Although a lot of Carpaccio's paintings survive, none has a food-related theme.