Nothing to do with being a hunter or fisherman for me, trust me I'm more of both than most people. Just the idea of eating a pet. If I had raised the fish from the begining with the plan of eating it then no problem. For example, i would have no problem eating a rabbit I raised for that purpose. I would have a problem eating my pet rabbit, Trixie, who my wife has had since she was the size of a baseball (the rabbit, not the wife). And yes, horse meat isn't all that bad.
One crazy question. To Eat or not To Eat?
- Thread starter crazy clowntang
- Start date
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I have thought about it once or twice.Afew of my fish are said to be enjoyed as food in their native waters but the chemical thing is something that I hadnt thought of before. How is horse meat cooked?I dont think that I would want any but just wondering.
21/4 pounds ground horse meat
1 Tbsp. olive oil
2-1/2 ounces ground cured lard (or pancetta)
2 onions, minced
1 glass dry white wine (though some Italian chefs prefer broth)
6 ripe tomatoes, blanched, peeled, seeded, chopped, and drained
2 bell peppers, ribbed and seeded, then diced
2 Tbsp. minced fresh herbs (basil, sage, and rosemary in proportions to taste)
1 clove garlic, minced
salt and freshly ground pepper
Heat the oil, lard, and onion in a skillet. Sauté until the onion has become golden but don’t let it get really brown. Add the horse meat and brown it, stirring frequently. When it has browned, sprinkle in the glass of wine and reduce the heat to a bare simmer. Cover it, and let it cook for at least an hour. Mix in the chopped tomatoes and diced peppers, and continue cooking for another half hour. Ten minutes before removing the dish from the stove, sprinkle the minced herbs over everything. Serve it hot with salt and pepper to taste.
http://www.backwoodshome.com/articles2/chance88.html
1 Tbsp. olive oil
2-1/2 ounces ground cured lard (or pancetta)
2 onions, minced
1 glass dry white wine (though some Italian chefs prefer broth)
6 ripe tomatoes, blanched, peeled, seeded, chopped, and drained
2 bell peppers, ribbed and seeded, then diced
2 Tbsp. minced fresh herbs (basil, sage, and rosemary in proportions to taste)
1 clove garlic, minced
salt and freshly ground pepper
Heat the oil, lard, and onion in a skillet. Sauté until the onion has become golden but don’t let it get really brown. Add the horse meat and brown it, stirring frequently. When it has browned, sprinkle in the glass of wine and reduce the heat to a bare simmer. Cover it, and let it cook for at least an hour. Mix in the chopped tomatoes and diced peppers, and continue cooking for another half hour. Ten minutes before removing the dish from the stove, sprinkle the minced herbs over everything. Serve it hot with salt and pepper to taste.
http://www.backwoodshome.com/articles2/chance88.html
We have tilapia in a 46G bowfront in our living room. The kids understand that they are food, just like the plants in the garden. This year we have added a nursery tank for fry and those will be going in a pond in the garage.
I can't comment on the de-chlorinators.. we age water in 5g buckets and a 55G barrel. We have chloramine water, so we have to do small water changes for the biofilter to keep up. When it is warm enoguh we cycle water through an aquaponic growbed where the plants eat the nitrate. In the summer we do very few water changes, just top-ups.
It's a common practice to hold fish unfed for a period of time (up to a week) in a large tank with clean water. This supposedly empties their digestive systems and improves the flavor. I suspect it is only really necessary for fish raised in abominable conditions.
I can't comment on the de-chlorinators.. we age water in 5g buckets and a 55G barrel. We have chloramine water, so we have to do small water changes for the biofilter to keep up. When it is warm enoguh we cycle water through an aquaponic growbed where the plants eat the nitrate. In the summer we do very few water changes, just top-ups.
It's a common practice to hold fish unfed for a period of time (up to a week) in a large tank with clean water. This supposedly empties their digestive systems and improves the flavor. I suspect it is only really necessary for fish raised in abominable conditions.
If I could raise my fish without any chemicals I think i would eat them. I remember someones question on yahoo answers on ways to cook a pleco... guess his got too big and he wanted to re purpose it.
the horse sounds good. The way i see it, I'll try any type of game once. If only I could find somewhere that has horse meat....
How bout that,I always said that I wouldnever eat snails but when I was in the Bahamas I couldnt get enough of the grilled or cracked conch.ShipOfFools37;2868293; said:the horse sounds good. The way i see it, I'll try any type of game once.
krichardson;2868340; said:How bout that,I always said that I wouldnever eat snails but when I was in the Bahamas I couldnt get enough of the grilled or cracked conch.
I've heard great things about conch, I'd love to try that one day, however I imagine it probably is prepared much better in a place like the Bahamas as opposed to somewhere up here in the Mid-Atlantic.
I think I'd try any type of meat and such, but I'm fairly certain that I'd shy away from any type of insects, spiders, etc. The crunch and just knowing it was a bug would probably kick in my gag reflex.
