gcorgnet: On a side note, horse meat is delicious...
Cut into schnitzel sized slices, cooked medium-well done, and served as a sandwich on fresh white thick bread, with a smidge of butter, and horseradish.
Absolutely yummy.
Does it have to be cooked medium-well? How do you eat your beef or lamb steaks?
Can you get horse meat here or is it illegal rather than just taboo? I wouldn't mind trying it and would like to know if it actually needs to go medium-well or just personal preference.
I'm vegetarian now, but I tried smoked horse when I was staying with some Greek people in Melbourne. Horrible, horrible stuff, incredibly strong flavour.
gcorgnet: On a side note, horse meat is delicious...
Cut into schnitzel sized slices, cooked medium-well done, and served as a sandwich on fresh white thick bread, with a smidge of butter, and horseradish.
Absolutely yummy.
Does it have to be cooked medium-well? How do you eat your beef or lamb steaks?
Can you get horse meat here or is it illegal rather than just taboo? I wouldn't mind trying it and would like to know if it actually needs to go medium-well or just personal preference.
Its just taboo - otherwise the abbatoirs wouldn't be able to process it. Much like the Islanders in Auckland who home-killed a dog for the BBQ - because they did it humanely & to reasonable home-kill standards, there was nothing illegal about it. The Museum Cafe here in Hamilton had a horse dish on the menu during the Wild Foods contest a few years back - I'm told it was rather tasty. You might be able to find a specialist butcher somewhere that might be able to source it, but you'd be very unlikely to find it in the fridge at Countdown.
tonyhughes: Cut into schnitzel sized slices, cooked medium-well done, and served as a sandwich on fresh white thick bread, with a smidge of butter, and horseradish.
Absolutely yummy.
Does it have to be cooked medium-well? How do you eat your beef or lamb steaks?
Can you get horse meat here or is it illegal rather than just taboo? I wouldn't mind trying it and would like to know if it actually needs to go medium-well or just personal preference.
Probably just taboo. There may be some legal issues with commercial sale I would imagine (Lack of inspection procedures etc).
I am not sure how it needs to be cooked, but that was just a by-product of cooking relatively thin pieces I guess.
I like lamb and beef both medium-rare, but will happily eat the full gamut excluding blue or black.
The things one learns providing IT support to an abbatoir...
Most interesting location I've had for the server rack was in an abattoir.
If you were in the back of the rack you'd be leaning on this pane of perspex and directly behind that animals were landing after being electric shocked a level up. Whereupon they'd get promptly get their throat slit...
It was quite unnerving to sit there and have this loud and constant *thump... thump... thump...* happening behind you.
Yup, for sure - I was replacing a PC in the office with the big picture window overlooking pretty much the length of the chain - entire beasties in at one end, polystyrene trays of meat out at the other. Some of the specialist equipment is quite spectacular.
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