A Horse, a Horse, my Kingdom for a Horse…(Steak)
February 10, 2013
A Horse, a Horse, a Kingdom for a Horse… (Steak)
There are so many different strokes for different folks it makes a mockery of absolute truth, common sense, or even us keeping a semblance of being sane. As some say; what is grist to the mill is porridge for the porkers.
Who can’t but be amused over the ‘shocking revelations’ that horse meat has been eaten in Britain? People were seen choking on their tripe and tripping over their chokos. What, eating horse? We are English, don’t you know? Cameron was keen in pointing out, the moral repugnance of having been dudded by the French in meat being horse meat instead of real meat, the holy ‘cow’. I am sure many were also outraged by having eaten horse, never mind morals of eating any animal.
http://www.abc.net.au/news/2013-02-09/cameron-condemns-horse-meat-scandal/4509702
There is growing outrage, and of course, its les frogs who are to blame. What insult, with ’les chevaux’ being mixed into our beloved frozen hamburger mince. What will the neighbours think?
The irony must be crystal clear to many of the non-Anglo world that in a country where just about everyone is brought up on horse racing, betting and punting, that the eating of horses is seen as abhorrent, close to eating babies or to boarding out children to schools. (Hold onto your horses, we do that lovingly).
We all know that horses are not allowed to be whipped anymore and much is made to prove we don’t, with lots of TV footage of horses being stroked and even kissed (on the flaring nostril after having made a packet for the owner and the punters). Surely, that’s proof of our love for horses!
Yes, but what about the proof also that horse racing is cruel and not far removed from Espanol bull fighting or Indonesian cock-fighting. The animals are manically competing against each other and when their chance of winning is beyond hope they will end up in paddocks, hopefully looked after caring owners but many also with enlarged hearts, lungs and tissue damage. It is estimated that about 60% of horses trained for racing end up at the knackery well before their natural lives would have expired.
That’s right, next time you open a tin of Pal, look deep inside, you are looking at Beaux Hoofs or Triple Ur Dollar. Many also are so psychologically damaged, too nervous and flighty, unfit for casual riding around the paddock as well. We also know that many are damaged during racing with torn muscles, ligaments and tendons.
Look, having come from Holland I have eaten horse meat as well. Mea Culpa to all horse lovers. It was one of mum’s bitter disappointments that David Jones in Australia did not sell smoked prosciutto from horse meat.’ Oh, no we don’t sell horse meat,’ she was told. My mum blithely unaware of the cultural sensitivity, answered, ‘oh, you should try it, and it is sooo delicious… mmm…she smacked her lips.’ The shop girl disappeared, fainted behind the counter.
I don’t think the French, Dutch or Italians love horses any less than the Brits or Irish but make less of a fuss when eating them. The Dutch are more likely not to eat sheep. Those poor little lambs etc. It is strange isn’t it, with that lovely children’s song with little Bo Peep that it hasn’t filtered down in Britain to then also not eat lamb.
Different strokes etc… and so it goes on. The more one learns about people the more I like my lentils and stroke my Milo. Our incorrigible Jack Russell.
Tags: Cameron, Dutch, French, Irish, Jack Russell, Kingdom, Mea Culpa, Spain Posted in Gerard Oosterman | Edit | Leave a Comment
Therese Trouserzoff said:
Sometimes the Pig’s Arms spam trap is a bit equivocal. This post from Elsa looked genuine in terms of relevant comment – but had dodgy provenance…
“Until Dave decided to save money and dilute the FSA testing for this form of contamination [it] was centralised, now it’s the resposibility of local authorities who are cutting spending and give this sort of thing a low priority. The real health problem is not horsemeat but horsemeat contaminated with chemicals, antibiotics and substances like phenylbutazone that are widely used to treat horses but are toxic to humans; for those who like to point fingers of blame this country is one of the major sources of bute poisoned horseflesh destined to enter the human food chain.
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sandshoe said:
I wonder who Dave is or is that inane curiosity alongside the more curious allegation about horse meat ‘destined to enter the human food chain’?
Not an area I understand enough about to make sense of the last claim.
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Rosie said:
Ah Milo – you are a damn fine, splendid specimen.
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gerard oosterman said:
He seems to be in deep thought.
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helvityni said:
Viv, you mentioned Camel meat not being too bad, Camels and Alpacas are related, so their meat would be similar, so not good for steaks but fine fow slow-cooked stews.
We knew about a butcher who made all kinds of sausages, Alpaca as welll…never tasted them, I only know one butcher who makes good ones, and they beef.
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vivienne29 said:
Never eaten it though Helvi. Saw a TV program and they were in the NT at some popular pub and having roasted or BBQd camel. It looked excellent. I only like kangaroo when done as a rich sort of casserole and put in as a pie filling. Had a kangaroo steak once, cooked correctly etc, but was not keen. Rather have beef fillet steak (rare of course and even better with some oysters stuffed in it).
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helvityni said:
Viv, when we had foreign uni students staying with us ,one of them was a very nice and creative German girl, she did a drawing of Gerard cooking a Crocodile; it’s excellent, and only last week I hung it up on our kitchen wall. I must ask him to take a picture of it and perhaps put it up here to go with one of his stories, perhaps. 🙂
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vivienne29 said:
On a similar note, our local paper has a daily ask people in the street, in a cafe etc a question (often a useless question, but…) – today’s features a couple from Talgarno and a woman from the Netherlands (she had the best answer).
Yes, put that piccy up when you get the chance.
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lindyp said:
A lot of horsing around here-having not eaten anything with a face for 30 years I don’t have much to say about the culinary delights of bunny stew etc. but I too cannot see why the horse is treated like the holy cow. If you choose to eat meat then surely it is just another animal ?
My main problem is factory farms and the inhumane way we breed animals for food but I can already feel my blood boiling and the smoke starting to come out the top of my head -not a pretty sight !
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Rosie said:
lindyp: I’m with you there 100% – factory farming, not just for meat but eggs too, is appalling. Rabbits? Ate a lot of them as a child and I’ve eaten kangaroo too. I haven’t eaten meat for a long time but I agree with you, if you choose to eat meat then surely it is just another animal.
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Ricardo and Nelson said:
A most appropriate article and apt title given whose remains have just been found under a supermarket car park in Leicester. If any Englishman has a right to feel aggrieved at the treatment of his equine companions it is surely the much maligned owner (thanks to the Tudors’ sycophantic Head of Propoganda Shakespeare) of those regal bones.
At the risk of fanning the flames of ire of any horse lovers out there, the French sell donkey paté in markets in rural France. I can imagine AA Milne turning in his grave.
So if you ever venture to La France be wary of any butchers’ shops displaying a horse’s head outside.
Nelson the Cat has just requested that I add (he is too upset to speak and refuses to eat Danone Yoghurts anymore though this may not be unconnected to the fact that he still has not heard from Fanny) that he is personally most disgusted by the fact that Matthew Flinders’ loyal, brave, devoted feline companion was eaten by those damned Frenches in Mairitius.
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sandshoe said:
I would have supposed Ricardo btw please address Nelson tenderly I asked you to bid him a g’day Eeyore would be more sorely afflicted and bump around in his grave all due respect (shuffle).
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sandshoe said:
I know a chap who looks like the skull I think to add. Of the King chap. I could see his brow slightly overhanging his facial features and curiously symmetrical and his eyes have a characteristic set in a large socket with slightly elevated cheekbones and the slender profile. Spooked me right out and then I saw the painting. YIKES. I guess that might suggest I don’t bed him.
Not the skull. The chap.
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helvityni said:
In our previous life we bred Alpacas, the nicest farm animals, easy to handle, they poo in the same spot, (toilet trained), they are cute and lovable, you would not want eat them…
Our Greek friend Stavros used to have big barbecues and at one time he threw marinated Alpaca steaks on barbie…. I hope he does not read this as it was pretty awful. Yet another time we had the honour to dine at Janet Duckmanton’s place (ex-wife of the ex- Managing Director of ABC, Talbot Duckmanton), she obviously knew how to cook, and her Alpaca curry was to die for, we all had second helpings..The proof of the pudding is in the cooking….
PS, sorry about name-dropping 🙂
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vivienne29 said:
I could drop plenty of names too – did that a couple of years ago here at the pub. The idea of eating alphacas is rather daunting even for me. So cute and around here are used to protect sheep and for their fleece. Next door have some mini horses and they too poop in the same spot. Rather useless animal to keep and I have no idea why they have them. Poor things seem lonely and bored. The boy is kept separately and is closest to our house and property. His only shade is from our trees near the fence line.
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sandshoe said:
Name dropping? Pudding? 😉
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helvityni said:
Shoe, I knew a old miner who was called uncle Pudding, he might have been some one’s uncle, but I don’t know if his real name was PUDDING, he had bad lungs and he lived permanently on a camping site in a huge Army tent on the Southcoast…he grew Geraniums and fished; once he gave us huge tuna steaks….a good bloke and his name should be dropped about more often in conversations… 🙂
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sandshoe said:
Fancy you met a Pudding! That has wonderful connotations for Australian kids brought up on the Magic Pudding, H.
I would not be at all surprised if Uncle Pudding ran away like the Magic Pudding and I am sorry about his bad lungs, but wonder if Uncle Pudding’s nickname was Magic. I would never have thought. Wonderful name to drop, but I think we will cradle it to not do it drop damage. I would love it if a Pudding materialises and claims their identity back. I have never known it was claimed. The mind runs on…
Would I want to be Christina Pudding. O, it’s so close to Christmas Pudding it’s unfortunate. 🙂
I couldn’t help think Helvi Pudding sounds nice and wholesome and sensible, but somehow Gez .. hahaha (never mind me) 🙂
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helvityni said:
Only yesterday Gez was kidding that I was a bit roly-poly, Daughter got upset and said, NO, she’s not, dad! He’s just a bit jealous because we have bottoms and cheeks, and he hasn’t
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sandshoe said:
Helvi, my friend Wojciech said to me once for some obscure reason he doesn’t have a bottom! They must all think of themselves as bottomless, H! It seems a clashing metaphor but unmistakeable. At least we can identify the metaphor. 😉
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vivienne29 said:
PS: Milo looks a really great dog. A bit cheeky and rather smart, I think.
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sandshoe said:
How does the alpaca protect the sheep, Vivienne? I remember the alpaca as pretty. I saw two in a zoo and that’s what I know.
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vivienne29 said:
Same way those big white guard dogs do and apparently donkeys. They chase off bad dogs and foxes and they love their sheep and protect them. Though I think you need the larger alpacas, not the very small ones. A chap down the road has them and so far so good for the last 6 years. Foxes are main problem here, not wild dogs or uncontrolled ones.
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sandshoe said:
What a sight that must be. How funny they like sheep and protect them, but mind you seeing the welfare of some of the rural sheep I feel like running around in paddocks charging at sheep beaters if only they could be released in one for a day.
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vivienne29 said:
It looks completely normal Shoe. Quite a lot of alpacas around here. Women down our lane used breed some (she since sold to a sheep breeder as property was really too big for her). There is one chap who visits this area and walks his pet alpaca, on a lead, down the main shopping street in town and no one bats an eyelid.
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sandshoe said:
I like the idea of that scene like a version of an outback yarn-a-likes with an alpaca, Vivienne. There is so much material in Australia for eccentric children’s books and animal fables. Fancy an alpaca is amenable to walking on a lead. Hahaha. I have missed out on that. I would like to say hello to an alpaca right now that is walking down the road with its loved human. 🙂
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helvityni said:
Thanks for the laugh, Sandshoe, I needed that today,and there ain’ nofink wrong with my lungs, nor with me Geraniums….
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helvityni said:
edit: ain’t
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gerard oosterman said:
During the last few days in Holland during ww II, an enemy soldier was spotted trying to escape on horseback.
A hungry mob managed to drag the soldier of his horse and attacked the horse on the spot, huge chunks were ripped of the still kicking horse and consumed on the spot. Next morning all that remained were bits of skeleton. No one knows what happened to the soldier.
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John Perry said:
Reminds me of the woolly mammoth that was found by the gulag prisoners. Supposedly, they thawed and ate huge hunks of it, before authorities confiscated it. Probably apocryphal but it made the newspapers of the day. Never heard any more about it. Perhaps they ate it all and displayed the bones as the “real” find.
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sandshoe said:
Funny. I was flipping through my old art computa graphics and see yesterday I have one, Baa Baa Blue Sheep that was one of my first attempts.
Baa Baa Blue Sheep have you any mull
Yes sir, yes sir three bags full
…had randomly wandered into my head. Verse for Wear, perhaps.
Isn’t that perhaps better at the end of the vid. ‘for they were still a-fleecing’. Gez? Speaking as you were of Triple Ur Dollar, Gez.
I think there is also the question of the work ethic in some of these four-footeds. You can pick up on it through the refrains of history. My great-grandfather’s brand was one of the Lazy variety, which at this second escapes my recall.
The lazy ones likely end up as salted mackerel to disguise their laziness. 😉
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gerard oosterman said:
You are very witty Sandshoe. You sure about salted mackerel and not smoked?
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sandshoe said:
I thought salted to saturate their identity, Gez. Smoked I suppose if they are better rolled in a fine paper as asty is fond of quipping and ignited, inhaled and consumed that way instead of eaten.
I am warming to this subject. A lazy h for horse is synonomous with a horse that is smoked mackerel no matter which way I look at this horse same way a dog is Dfor. Thank you for your inspiration. 🙂
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John Perry said:
We ate horse as children and liked it. In our house you liked it or sat there until you did. My sister’s rabbit was pressed into service one cold evening, when the boarders needing feeding. It wasn’t a good idea to keep pets and become attached to them.
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helvityni said:
Gerard had read some French cook books and decided to make a rabbit stew a la Elizabeth David. It turned out to be like watery soup, grey pieces of meat floating in it. The kids did not look very happy and refused to eat it, their dad telling it was chicken, did not help, now they realised that they had been lied to as well. I was compelled to tell them the truth and Gerard was sent out to buy some Fish and Chips as a punishment for fibbing. 🙂
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vivienne29 said:
Whatever did Gerard do to that rabbit ? got something wrong I suspect. I love bunny, roasted, bbq’d, stewed, curried etc. Had more rabbit growing up than anything else except lamb. Chook once a year, rabbit many. It was so cheap. Hard to get now because of slaughtering regs etc and all the time the current plague grows. Hard to get a ferreter. I know of a butcher where I can get them but how young is a bit hit and miss and he is not handy, not local. The worse thing a rabbit can be is too old and tough. The farmed rabbit is tasteless I reckon. Cost a fortune and not worth it – better buying a chook.
So apart from all, I’ve not had horse but I understand camel is pretty good.
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gerard oosterman said:
The lot went wrong. One of my most humbling experiences. The rabbit was cooked in red wine with mustard and some water. The whole lot turned a muted “french-grey” with lots of things floating on top. I was so looking forward to my children praising my ‘chicken’ dish. They just left the room and I heard them sniggering outside near the mulberry tree, with H not hiding her mirth.
I stayed back at the table, trying to figure out the colour of the dish. I suspect the red of the wine and the ochre of the mustard combined to make the secondary colour of grey. Mind you, the taste wasn’t bad but I admit it, this failure still gets dug up up in family discussions. I have never been so humiliated. It’s my relentless golden crusted pancake making that has made some amends.
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algernon1 said:
We get bunnies occasionally at our butcher but Mrs A isn’t that keen on them. I quite like a bunny myself but I’m not going to buy one just for me. As you say better off buying a chook. Can’t ever recall eating a horse, but many countries do.
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vivienne29 said:
Buy and bunny and cut in half and have some now and some later. I do that all the time as not everyone likes it for some reason.
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sandshoe said:
I recall using red wine for something and the dish turned that peculiar colour you describe, Gez.
When I was a student first and Brisbane was a quiet town in those days, I went to an italian restaurant especially for their Veal Masala on a Saturday or Sunday. Funny they were open when I think on it. What a lifetime ago.
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helvityni said:
Gerard, we bring up your chicken/rabbit stew only because you drag up my beautiful looking, beautifully risen, golden coloured, first and only Cheesecake, no need to remind anyone that I had forgotten to add sugar….no one wanted it so I had it as a dessert for weeks, I don’t believe in wasting any food….the cat and the dog would not touch it, still the bastards finished your rabbit concoction… 🙂
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vivienne29 said:
Red wine tends to do just that. Will turn your chicken pink. Best for use with beef or lamb.
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ytaba36 said:
My forebears are Flemish, they wouldn’t turn up their noses at horse-flesh.
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helvityni said:
In my three years in Holland, I often bought ” paarden vlees” as lunch meat, it was sliced paper thin, each slice separated by a sheet of greaseproof paper, very nice on a slice of Pumper Nickel, with Polish Gherkins…
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