On 24 Jan 2007 12:55:20 +0100, mini Mini <mini@nospam.easy.com> wrote:
Citaat:
Martin <me@address.invalid> wrote in
news:efger254sgkg9u417k5rqv7gud10tcoktq@4ax.com:
On 24 Jan 2007 12:22:02 +0100, mini Mini <mini@nospam.easy.com> wrote:
Tim C. <tim.challenger@aon.at> wrote in
news:ao7er256vrg3b60a9ea6eu1hsi14d9cufo@4ax.com:
Following up to "Free magic sheep" <michaelnewport@yahoo.com> :
http://www.telegraph.co.uk/news/main...H4ZY3333E4Z5QF
IQ MFSFFOAVCBQ0IV0?xml=/news/2007/01/24/wfra24.xml
Horse meat makes comeback as healthy and trendy dish in France
By Peter Allen in Paris
Last Updated: 2:21am GMT 24/01/2007
Despite its tender flavour, there has always something unsettling
about a plate of steaming horse meat.
No not really.
It's quite expensive though, at least the decent bits are. But it is
very nice meat.
It used to be readily available in Austria and Switzerland too, but
I think the price is making it less popular. The Austria
"Leberkäse" was traditionally made with horsemeat.
It's still readily available in Switzerland. I'm afraid it is all too
often the "plate du jour". Yuk! Near where I live, there is a field
full of horses. These are destined to be eaten.
Lucky you! Here there are fields full of inedible black and white
milkers and old cows too!
We have those too. But they are brown.
|
but you have cute cows with happy looking faces :-)
--
Martin