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I don't know why we have such an aversion to Horse meat. It is leaner and healthier than cow and pretty tasty too. Ask any Frenchman.
Mariah Milano - The Pornstar Foodie :)
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I don't know why we have such an aversion to Horse meat. It is leaner and healthier than cow and pretty tasty too. Ask any Frenchman.
Hippopotomus or Hippo is a chain restaurant in France comparable to our TGIF. The food is waaaaaaaaaay better checkout the steaks on their site and you'll see
I have had cheval burger before without knowing it at first but it turned out to be very tasty. We sold horse meat for food here in the US until the late 70s I think.
I have had cheval burger before without knowing it at first but it turned out to be very tasty. We sold horse meat for food here in the US until the late 70s I think.
I was in France last week though much further south down in Lyon. 
I spent a night in Lyon once when I missed a connecting train to Geneva. Very different type of city than I would have thought. Very industrial and much bigger. I liked it though. Walked around and found a really good crepe place
I was in Paris but rented a car and drove to Chartres for a day which was amazing. Beautiful 1500 year old village
My last day I spent in Frankfurt visiting a friend who got married and moved there last year. Came home for a day and left for Key West for 3 nights. Came home from Key West at midnight and left for LA at 5am the next morning Needless to say I'm fucking tired
I was in Paris but rented a car and drove to Chartres for a day which was amazing. Beautiful 1500 year old village
My last day I spent in Frankfurt visiting a friend who got married and moved there last year. Came home for a day and left for Key West for 3 nights. Came home from Key West at midnight and left for LA at 5am the next morning
Needless to say I'm fucking tired I've been to France what seems like a million times but this was the first time in Lyon. Food wise they certainly love their walnuts in this area, they came scattered on everything.
Not surprised you're tired with that schedule, fucking mental!
Not surprised you're tired with that schedule, fucking mental!
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
I'll keep my personal opinion out of this. Horses for human consumption here have always had their taboos. They helped us settle across the new world. Right or wrong, silly or not, it just is. This stands in the way of the marketability. "Horse, the other red meat." just isn't going to fly here. The domestic market is just too small to be efficient. It costs a lot more to raise a horse then a steer for market so the slaughter houses were taking in unfit for consumption stock. Shipping conditions turned to shit. The USDA closed plants down. As processing plants closed down, what remained was for export and zoo food (horse meat for dog food became eliminated). Also consider horses that are used for work or racing and are given medication to keep them fit. That meat can't be consumed by humans.
After the last processing plant shut down there was no need for inspectors. But recently the ban on horse meat had expired. A few of the old time horse plants want to open up but they are in a catch 22 situation. They want to build processing plants but there are no inspectors. The USDA has no standards for inspection since they have nothing to inspect and thus have no inspectors.
After the last processing plant shut down there was no need for inspectors. But recently the ban on horse meat had expired. A few of the old time horse plants want to open up but they are in a catch 22 situation. They want to build processing plants but there are no inspectors. The USDA has no standards for inspection since they have nothing to inspect and thus have no inspectors.
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
Help me with a situation. I love Chinese dumplings. They are simple to make and can be filled with nearly anything. I would like to experiment with them but here's the thing. Since I am only one person or may share with a friend, the pack of wraps are 25 count and will only last in the fridge for 4 days. I have been told that the wraps don't freeze well for later preparation. Can I prepare the dumplings and freeze them for later use? Do I freeze them with the raw fillings inside or cook them first before freezing?
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
Okay, they can freeze. But do I freeze them with the raw filling or steam them first before freezing?
However, chicken cordon bleu is something that anyone can prepare that makes you look like a star. It only takes a few things that can be found anywhere:
Chicken.
Deli ham.
Provolone or Swiss cheese.
Egg.
Flour.
Oil.
Breadcrumbs.
Note that I did not include seasonings. Some breadcrumbs have seasoning in them. Ham has salt. Your choice of cheese has their own flavorings. As with any recipe, you can adjust the next time you make it your own.
Now select the chicken. There are choices here. Most recipes use boneless breasts. Pound them thin and add the ham and cheese into the center and wrap them up. Consider the thigh pieces. They are the juiciest parts and can done just the same as the breasts. It doesn't take that much work to get that meat off the bone. Scrape your knife along the bone till you get to the end. Scrape it off the cartilage and you've got that perfect fillet to pound down. The skin should be left on since that will help you roll them up.
Throw down a layer of cheese and ham across. Salami can be used instead of ham. It is thinner to roll and has extra flavor. Bring up the ends and roll tight. Use toothpicks to secure your roll and dip into flour, then egg mixed with 2 tablespoons of oil, then the breadcrumbs. The oil with the egg will help your crumbs be nice and crusty at the end. Have your oven set to 400 with a rack in your baking pan. Bake for 45 minutes.
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
This is cheating at doughnuts but I don't blame you. Baking is a bitch. My cheat is zeppoles.
1 cup flour.
1 cup ricotta cheese.
2 eggs.
1/4 teaspoon vanilla.
2 teaspoon baking powder.
1 1/2 teaspoon sugar.
A pinch of salt.
Mix it all into a sticky batter. Heat corn oil to 375 deep enough to float. Depending upon the size you want, scoop 1 teaspoon to 1 tablespoon of batter into the hot oil. It doesn't have to be a perfect ball. This is best done by scooping the batter with 1 spoon and scraping it off into the oil with another. It takes about 3 minutes to see that golden brown and most times it will flip over by it's self. Drain them on a rack as they are finished and drop your servings into paper bags. Sprinkle in some confectioners sugar and give a shake. Eat it right out of the bag. It will absorb more of the grease and keep them warm and yummy.
1 cup flour.
1 cup ricotta cheese.
2 eggs.
1/4 teaspoon vanilla.
2 teaspoon baking powder.
1 1/2 teaspoon sugar.
A pinch of salt.
Mix it all into a sticky batter. Heat corn oil to 375 deep enough to float. Depending upon the size you want, scoop 1 teaspoon to 1 tablespoon of batter into the hot oil. It doesn't have to be a perfect ball. This is best done by scooping the batter with 1 spoon and scraping it off into the oil with another. It takes about 3 minutes to see that golden brown and most times it will flip over by it's self. Drain them on a rack as they are finished and drop your servings into paper bags. Sprinkle in some confectioners sugar and give a shake. Eat it right out of the bag. It will absorb more of the grease and keep them warm and yummy.
if you use crisco you'll like that even more. here's why: oil remains an oil when it cools whereas crisco returns to a solid. this keeps your goodies from getting soggy which no one wants. I learned that one from my grandma.
Im gonna try this one Bob. you try mine. you will be amazed at how good they are. just dont get the donuts that have butter in them. the taste of burnt butter is not good
Im gonna try this one Bob. you try mine. you will be amazed at how good they are. just dont get the donuts that have butter in them. the taste of burnt butter is not good
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
Passover is coming up and one of the things found on sale at any grocer is matzah. Take advantage of this. It can be used in many ways and can last for years inside a sealed bag. I'm not kidding. This shit can be put into a survival kit when the zombie apocalypse comes. But before that happens, let's make some matzah brei.
Matzah with a spread of butter is good enough to get you out the door any morning. It has little nutritional value but it will fill your gut with carbs and no fat. Matzah brei is simple, fast, and very tasty.
Per serving you will need:
1 egg.
1 matzah
Enough butter or oil to slick your pan.
Warm water.
Take your square of matzah and crunch it into a bowl no smaller than a business card. Add warm water for 30 seconds then drain. Add the egg and fold till covering. Don't mix or break it up. Just fold it a few times, it will work out later.
Have a pan heated medium with butter or margarine. Just enough so it won't stick. Dump the whole bowl of egg and matzah mixture into the pan. Fry it like scrambled eggs but don't look to beat up the chunks. Just scrape it and fold it so it doesn't stick. When it looks like it's done, then it is done, dump it onto your plate.
Some salt and pepper it and some pour some syrup on it. Try a drop of each and see what you like. You really can't fuck it up.
Matzah with a spread of butter is good enough to get you out the door any morning. It has little nutritional value but it will fill your gut with carbs and no fat. Matzah brei is simple, fast, and very tasty.
Per serving you will need:
1 egg.
1 matzah
Enough butter or oil to slick your pan.
Warm water.
Take your square of matzah and crunch it into a bowl no smaller than a business card. Add warm water for 30 seconds then drain. Add the egg and fold till covering. Don't mix or break it up. Just fold it a few times, it will work out later.
Have a pan heated medium with butter or margarine. Just enough so it won't stick. Dump the whole bowl of egg and matzah mixture into the pan. Fry it like scrambled eggs but don't look to beat up the chunks. Just scrape it and fold it so it doesn't stick. When it looks like it's done, then it is done, dump it onto your plate.
Some salt and pepper it and some pour some syrup on it. Try a drop of each and see what you like. You really can't fuck it up.
I've cooked steak pizzaiola before but never added cheese to it. Will give it a go next time I cook it.
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