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 A Course Of Horse

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Michael Hoffman

  • Total Posts: 17810
  • Joined: 7/1/2000
  • Location: Gahanna, OH
A Course Of Horse Fri, 02/22/13 11:16 AM (permalink)
A Philadelphia chef and restaurateur is planning to add horsemeat to the menu at one of his restaurants.
http://www.dailymail.co.uk/news/article-2282422/Philadelphia-chef-plans-introduce-HORSE-MEAT-menu-popular-Sicilian-restaurant.html
<message edited by Michael Hoffman on Fri, 02/22/13 12:52 PM>
 
#1
    ann peeples

    • Total Posts: 8317
    • Joined: 5/21/2006
    • Location: West Allis, Wisconsin
    Re:A Horse Of Course Fri, 02/22/13 11:18 AM (permalink)
    I would be curious as to Lisa's  take on this.
     
    #2
      lleechef

      • Total Posts: 6217
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      • Location: Gahanna, OH
      Re:A Horse Of Course Fri, 02/22/13 11:35 AM (permalink)
      I posted on the Equine Whopper thread that I like horsemeat and ate quite a bit of it when I lived in France.  For some reason Europeans like it and Americans do not.  The only problem I have with horsemeat is when it is listed as "beef" on an ingredients label. 
      But then, my preferred red meat is moose......if they would start selling that in stores I'd be all set!
       
      #3
        ann peeples

        • Total Posts: 8317
        • Joined: 5/21/2006
        • Location: West Allis, Wisconsin
        Re:A Horse Of Course Fri, 02/22/13 11:42 AM (permalink)
        Well, i would be willing to try it, but only if you recommend how I prepare it!
        Bob and i really like Bison....never had moose!
         
        #4
          lleechef

          • Total Posts: 6217
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          Re:A Horse Of Course Fri, 02/22/13 12:02 PM (permalink)
          The cuts of horsemeat are the same as beef.......roasts, ground meat, chops, stew meat, etc. and it's cooked exactly like beef. 
          I would like to try jellied moose nose.  They make it in Alaska and it's similar to headcheese.
           
          #5
            Ice Cream Man

            • Total Posts: 1370
            • Joined: 11/12/2009
            • Location: Ontario Canada
            Re:A Horse Of Course Fri, 02/22/13 12:41 PM (permalink)
            Moose is good because they don't sell it in stores. It's courser and leaner than beef. The best thing about Moose is it's in it's natural state, man or woman for that matter hasn't re engineered it.. Just like the best tasting fish you will ever have is the one you just caught and gutted.  
             
            #6
              lleechef

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              Re:A Horse Of Course Fri, 02/22/13 1:14 PM (permalink)
              Ice Cream Man


              Moose is good because they don't sell it in stores. It's courser and leaner than beef. The best thing about Moose is it's in it's natural state, man or woman for that matter hasn't re engineered it.. Just like the best tasting fish you will ever have is the one you just caught and gutted.  

              How true!

               
              #7
                Michael Hoffman

                • Total Posts: 17810
                • Joined: 7/1/2000
                • Location: Gahanna, OH
                 
                #8
                  Twinwillow

                  • Total Posts: 4895
                  • Joined: 4/15/2006
                  • Location: "Big D"
                  Re:A Horse Of Course Fri, 02/22/13 6:16 PM (permalink)
                  After reading all the news about horse meat lately, I can only wonder how much horse meat I've consumed in the small bistros in Paris.
                   
                  #9
                    Sundancer7

                    Re:A Horse Of Course Fri, 02/22/13 6:22 PM (permalink)
                    I sorta live in the south but I have only had pork, beef and chicken.  Many of my friends who are hunters and otherwise have hunted and cooked beaver, coon, possum, deer and other wild animals.
                     
                    Quite frankly, protein is protein and food beats the hell out of starving.  I have never been in the situation of starving but if I was, I probably would resort to any protein including insects and anything else.
                     
                    There is a very high percentage of folks who reside throughout the world that consume all types of insects including dung beetles, ants, grasshoppers and many other insects.  I have never tried any of them but I have been to some roadfood places where the insects might have been a better choice than what they sold.  That also includes any other restaurants.
                     
                    I ain't got nothing against horsemeat although it is not available in Knoxville.  Neither is dogmeat.
                     
                    I sorta prefer a meat that has a lot of fat ripples in it.  I am not sure if horsemeat, deer, moose, dog, cat or any other animal besides pork does?
                     
                    Paul E. Smith
                    Knoxville, TN  
                     
                    #10
                      Twinwillow

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                      Re:A Horse Of Course Fri, 02/22/13 6:25 PM (permalink)
                      In case anyone's wondering, Although it doesn't affect me,
                      horse meat is not kosher!
                       
                      #11
                        Foodbme

                        • Total Posts: 9543
                        • Joined: 9/1/2006
                        • Location: Gilbert, AZ
                        Re:A Horse Of Course Fri, 02/22/13 7:16 PM (permalink)
                        lleechef

                        The cuts of horsemeat are the same as beef.......roasts, ground meat, chops, stew meat, etc. and it's cooked exactly like beef. 
                        I would like to try jellied moose nose.  They make it in Alaska and it's similar to headcheese.

                        There was an episode on Andrew Zimmern's Bizarre Foods last week in Alaska and they had Moose Nose and other fine treets!
                        http://www.travelchannel.com/tv-shows/bizarre-foods/episodes/alaska
                        <message edited by Foodbme on Fri, 02/22/13 7:19 PM>
                         
                        #12
                          lleechef

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                          Re:A Horse Of Course Fri, 02/22/13 8:52 PM (permalink)
                          Foodbme
                          I happened to see that episode of Andrew Zimmern.  What made me stop and watch was he was eating something with a woman that looked native Alaskan.  He was eating "Eskimo ice cream".  She made hers with fish, Crisco and wild berries but I have only seen it made with whipped seal oil (consistency of Crisco) and wild Alaskan berries.  Then he proceded on to the Jellied Moose Nose.  I made head cheese with my neighbors in France every year when they would slaughter their pig.  So the jellied moose nose sounds similar. 
                           
                          #13
                            Twinwillow

                            • Total Posts: 4895
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                            • Location: "Big D"
                            Re:A Horse Of Course Sat, 02/23/13 12:47 AM (permalink)
                            I'm a (fairly) adventuresome eater but I'm afraid I'd have to take a pass on the jellied moose nose.
                             
                            #14
                              Michael Hoffman

                              • Total Posts: 17810
                              • Joined: 7/1/2000
                              • Location: Gahanna, OH
                              Re:A Horse Of Course Sat, 02/23/13 10:40 AM (permalink)
                              No jellied moose nose for me. lleechef says it's like head cheese, and I can't handle that. On the other hand, I have eaten pickled moose nose. It wasn't that I really wanted to eat it, but there I was somewhere in the Arctic Circle with a Cree hunting guide who was offering it to me from his own stash, and I figured it might just be a good idea not to offend him.
                               
                              #15
                                Poverty Pete

                                • Total Posts: 2266
                                • Joined: 8/16/2003
                                • Location: Nashville, TN
                                Re:A Horse Of Course Sat, 02/23/13 11:03 AM (permalink)
                                I like Usinger's head cheese.  It's very smoky, with a profusion of textures.
                                 
                                #16
                                  Heartburn

                                  Re:A Horse Of Course Sat, 02/23/13 4:17 PM (permalink)
                                  I'm in 82 and I have eaten horse meat when I was a kid.
                                  Horse meat was not rationed during WWII
                                  In fact there was a meat store in Springfield Ma that only sold horse meat.  I remember that the sales were quite brisk.
                                  I recall that the steaks were good
                                  My mother would not eat it but my dad and I did
                                   
                                  #17
                                    Sundancer7

                                    Re:A Horse Of Course Sat, 02/23/13 6:56 PM (permalink)
                                    Michael Hoffman


                                    No jellied moose nose for me. lleechef says it's like head cheese, and I can't handle that. On the other hand, I have eaten pickled moose nose. It wasn't that I really wanted to eat it, but there I was somewhere in the Arctic Circle with a Cree hunting guide who was offering it to me from his own stash, and I figured it might just be a good idea not to offend him.

                                     
                                    My grandfather Herman Smith who died at the age of 92 as a result of a car wreck made sousemeat which I sorta think is similar to head cheese?  He killed hogs every year at Thanksgiving which was a community event and usually assisted with about 20-30 neighbors.  I was very young but I did notice that there was activity around the springhouse where several of the male's would gather around and sip from a jug???  Must have been spring water?  I later found out that is was some real corn whiskey.  I had some later on in life and I must admit that it was pretty good.
                                     
                                    After the pigs where killed, they would commence to make lard, can some pork, make sausage and boil the head where they made souse meat.  I have not had that in many years but I do recall it being very good on sandwiches.  
                                     
                                    Paul E. Smith
                                    knoxville, TN
                                     
                                    #18
                                      Michael Hoffman

                                      • Total Posts: 17810
                                      • Joined: 7/1/2000
                                      • Location: Gahanna, OH
                                      Re:A Horse Of Course Sat, 02/23/13 7:07 PM (permalink)
                                      Paul, souse and head cheese are the same thing.
                                       
                                      #19
                                        Sundancer7

                                        Re:A Horse Of Course Sat, 02/23/13 7:15 PM (permalink)
                                        Michael Hoffman


                                        Paul, souse and head cheese are the same thing.

                                         
                                        Michael, I sorta gather that but I was not sure.  Thanks for your comments.
                                         
                                        Paul E. Smith
                                        knoxville, TN

                                         
                                        #20
                                          ann peeples

                                          • Total Posts: 8317
                                          • Joined: 5/21/2006
                                          • Location: West Allis, Wisconsin
                                          Re:A Horse Of Course Sat, 02/23/13 8:21 PM (permalink)
                                          I have had wonderful souse....head cheese as well.I kinda freaked out at my first taste of it-but was wonderful..........and good friends inMilwaukee know how to make it.
                                           
                                           
                                          #21
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