What concerns me most about the beef mixed with horse meat controversy is not that people were eating horse meat, the French do it all the time and it’s expensive! It’s the mislabeling of the products, taking away the public’s choice. Scarier still, how were those horses raised? Were they well fed, in good health or just road kill? Potentially gross!
A German government Minister in a statement about the adulterated products, ”Give them to the poor, we can’t just throw away good food!” That’s right Mr. Minister, be yourself! I love these mind snatching incidents when true feelings will out No one can accuse him of insincere sensitivity, no sir! I’ll be home grinding all my mince from now on and frozen meat products won’t pass customs here, Roger.
I’d really like to grill something, not particularly horse, but something. Unfortunately, I don’t have a grill. Actually, I have lots of grills, just not here. I thought my husband had shipped the one from South Sudan to Germany but apparently not. I need a Germany grill. Now. I’m going to have to clean the oven again
The ribs I made today are real beef American ribs procured from the U.S. military commissary by my commissary-loving husband. USDA, quoi. Which means that although you might detect the presence of growth hormones, miscellaneous drugs and animal based feed, you’ll find no “My Little Pony” in our lasagna. Uh-uh, we don’t play that!
He also found some Mississippi barbecue sauce labeled “Real American Barbecue”, sweet and spicy from Fremont, Ohio with the second ingredient listed after the tomato concentrate being high fructose corn syrup. Boy howdy, we’re eating right today! He-has-got-to-step-away-from-the-commissary!
Anyway. My celeriac and parsnips were calling out from the crisper, “Eat us before it’s too late! Remember what happened to the iceberg lettuce!” So I made a little celeriac-parsnip casserole. Tasty!
Real American Beef Ribs
2 slabs of beef ribs, seasoned with Emeril’s essence
Real American barbecue sauce
Place the ribs in a 150F oven on a rack for 1 hour, turn and cook for another hour. Remove and slather with barbecue sauce, turn the oven up to 350 F and continue cooking for 15 minutes.
Celeriac Parsnip Casserole
1 lb parsnips, peeled and sliced
2 cups celeriac, cubed
2 scallions, sliced
2 tbsp butter
2-3 sprigs thyme leaves
Salt and pepper
Boil the parsnips in the chicken broth for 2 minutes, then add the celeriac and continue to boil for 8-10 minutes. Drain, reserving the broth. Saute the scallions in the butter and add to the celeriac mixture, along with the thyme, salt and pepper and a ladle full of reserved broth. Mash.
Butter an oven dish, add the celeriac mixture, then sprinkle with the cheese and bread crumbs. Bake in a 350 F oven until browned and crusty on top.