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In reply to the discussion: Swedish Horse Balls, South African Donkey burgers and Water Buffalo Sausage everywhere but the U.S. [View all]sir pball
(4,766 posts)44. "scraps" is a euphemism
The proper way to do it is to boil the head, organs, and butchered carcass for a few hours to make a delicious broth, then strain it and pick what you can off the parts..meat, tenderized gristle, ears, nose, tail, you waste nothing. Then use the broth to make grits, mix in the finely minced meat and seasonings, pour into a pan and chill. Slice, dredge in flour, sear until crispy and drizzle with real maple syrup...mmmmmmm! We did this more than once during butchery class in culinary school.
Boudin noir is far worse...blood, fat and herbs poured into intestines, tied off and simmered till coagulated. Slice, fry and serve with a poached egg, grain mustard and bread...there is a God.
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Swedish Horse Balls, South African Donkey burgers and Water Buffalo Sausage everywhere but the U.S. [View all]
DonRedwood
Feb 2013
OP
I've worked in the meat industry. We have far and away the best food inspection regime in the world
Recursion
Feb 2013
#12
I'm just not going to think about it. If it tastes good, it tastes good. Ignorance is bliss. eom
tarheelsunc
Feb 2013
#13
I don't eat processed meat or processed meat dishes. I buy, examine all meat that
bluestate10
Feb 2013
#17
Perhaps "guest" meat might be less frequent here because some of those non-beef meats...
Silent3
Feb 2013
#22
Well I have to say I ate horse meat when I visited my cousin in Italy. It was way back
southernyankeebelle
Feb 2013
#27
I'm not gonna worry about it. I gave up red meat about 18 yrs ago. Lbp, normal cholesterol,
Honeycombe8
Feb 2013
#38