The Horse Crisperer
July 8, 2007 9:31 AM   Subscribe

Hungry in Hogtown may be Toronto's best food blog. This guy goes all-out to recreate his favourite recipes, whether it requires rendering 50 pounds of horse fat to make french fries, or sourcing bunny scalps for a crispy snack. Oh, and his most recent post is about Kool-Aid pickles.
posted by sevenyearlurk (20 comments total) 9 users marked this as a favorite
what about bunny ears? if you flash-fried them, they'd be like little crispy, meaty endives.
posted by bruce at 9:58 AM on July 8, 2007

the liquid pea ravioli sounds quite good, not to mention quite easy and worth a try... kinda similar to making tofu at home.

Hermes: I'll have a horse coke.
Vendor: Horse Pepsi OK?
Hermes: Neigh.

posted by dorian at 10:02 AM on July 8, 2007

bruce, maybe rtfa heh.
posted by dorian at 10:03 AM on July 8, 2007

this is pretty awesome!
posted by snofoam at 10:06 AM on July 8, 2007

Oh, and his most recent post is about Kool-Aid pickles.

And it's better written than the New York Times article that started this mini-craze.
posted by jason's_planet at 10:07 AM on July 8, 2007

Koolickles. (Sounds like Jim Jones snuff porn).
posted by nickyskye at 10:21 AM on July 8, 2007

Great post.
posted by signalnine at 10:30 AM on July 8, 2007

The horse crisperer
I believe I can fry
I crumb in peace

The puns are the icing on the cake. Thanks, sevenyearlurk.
posted by weapons-grade pandemonium at 10:31 AM on July 8, 2007

The post title is one of the best I've seen, sevenyearlurk.
posted by orange swan at 10:32 AM on July 8, 2007

Ah, it's not yours.
posted by orange swan at 10:32 AM on July 8, 2007

Great blog (and great post)! You just know horses all over the world are shrieking and going on Atkins now that it looks as if horsey fries could become a craze.

I was a horse-mad child who ate -- and enjoyed -- horse steak not just once, but twice. I could claim I was fooled the first time, but I went into it with eyes wide open the second time. (Mea culpa, mea culpa, mea maxima culpa, Trigger.) But I've never felt guilty about all the pan-fried frog legs we ate, because not only were they delicious, but the bones made marvelous marionettes at the end of the meal.
posted by maudlin at 10:57 AM on July 8, 2007

aww, bunny scalps. You had to write it like that. Couldn't be just plain hare, lapin or rabbit, had to be soft and fuzzily wuzzily bunny. That's mean. And those quivering ears! No way!

Good international recipes link.

Once had a boyfriend from Luxembourg, his father hunted and his mother is an extraordinary chef, cooked us various, delectable Luxembourgeoise specialties, including rabbit in a dark sauce. oh god, delish. It was then I learned about the lean horse meat steaks, couldn't do it.
posted by nickyskye at 11:21 AM on July 8, 2007

Dammit, now I have to make those deep-fried Oreos. I'm sending you the bill for my heart surgery, sevenyearlurk.
posted by flod at 11:22 AM on July 8, 2007

When I did finally find a butcher willing to sell me horse fat

What the hell -- is this like trying to buy hydrocodone or something?
posted by rolypolyman at 11:30 AM on July 8, 2007


The second post is about a great restaurant -- in Montreal.

And then there's this: "With perhaps the exception of Newfoundland, we have no native cuisine."

This person has obviously never heard of the many aboriginal cuisines with dishes like bannock, Cree goose, Mohawk corn soup, the many varieties of west-coast salmon, Inuit whale blubber gum, etc. etc.

Written like a true Torontonian -- insular and ignorant.
posted by docgonzo at 1:14 PM on July 8, 2007 [1 favorite]

It isn't his fault you sat on the CN Tower doc.
posted by srboisvert at 1:16 PM on July 8, 2007

I hadn't thought of using soda in the batter for deep-frying oreos! I've usually used two parts flour, one part sugar, milk, and egg white. I just bought a dozen cases of really nice Jones soda for real cheap, I'll have to do this tonight if I can get my hands on some oreos.
posted by blasdelf at 2:34 PM on July 8, 2007

His recipe for chips is exactly how my mother taught me. OK, so we use beef dripping rather than horse fat, and the second chill is simply a drain and cool in her plan, but aside from that it's pretty much identical -- aside from this. He says to use a floury baking potato. Here in the UK, you'd use Maris Piper or King Edwards for best chips, but the varieties generally sold as baking potatoes are things like Cara and Estima, which are actually less floury and more waxy.
posted by PeterMcDermott at 2:39 PM on July 8, 2007

Good weblog - I was actually salivating reading a few of those entries. Eloquent on the politics of food, too.

The butcher in the village in France I'm staying in this September sells his rabbits with the head on - I'm defo having ears for a starter, stew for a main.
posted by jack_mo at 3:06 PM on July 8, 2007

My god, the comments from the people angry at him for preparing bunny ears are disturbing and funny...dozens of idiots spouting the same thing over and over, calling him a Nazi, etc for using a part of the animal that is typically thrown away.

Good post, thx.
posted by dozo at 5:24 PM on July 8, 2007

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