As an Anglophone, it`s sometimes second nature to make fun of the French, after all, they awarded Jerry Lewis the Legion of Honor, France’s highest award. To me, this is proof of French ridiculousness. No offense intended to my actual French-Canadian friends though. It has also become somewhat second nature for me to make fun of hipster celebrity chefs who not only make endorsements for eating horse in particular, but also promote other rather disgusting, gross, or cruelly derived animal products, in the name of french cuisine. So many of them claim it`s OK to serve raw meat, because it`s “grass-fed” (note to insufferable foodies – that`s sarcasm). It`s widely known that the so-called celebrity chefs are victims themselves of “food fashion”and that they know squat about food safety. The majority of celebrity chefs are food safety imbeciles and foodie fanaticism continues unabated, from Toronto to New York City……….
I`ve taken a sample of such menu offerings from some of these restaurants in Toronto, not far from where I live, and paired them with potential corporate sponsors and spokespeople who can benefit mutually by exploiting these opportunities. And although not located in Toronto, I`m going to include the now infamous M. Wells (All`s NOT well at M. Wells) who pretty much cover all the bases by offering horse, marrow, foie gras and other notably and unapologetically fatty foods. Wherever possible I’ve used actual pics of the food provided by the restaurant. Bon Appétit!
Blood Custard at The Black Hoof
Suggested Sponsor – United Horsemen`s Group
Suggested Spokesperson – Author Jennifer McLagan – “Odd Bits: How to Cook the Rest of the Animal”
Since the pro horse-slaughter contingent advocates consuming their own horses, why wouldn`t they eat blood? They hate to waste anything, and they already eat meat and horsemeat, so what not just add some cream, egg yolks, and a little plasma (pick your favourite species) for a little dessert? Lord knows that Sue Wallis is always preaching that the blood is the most valuable part of the animal. Maybe Sue knows something that the rest of us don`t – perhaps blood could be the new king of condiments! Chef Olsen at The Black Hoof certainly isn`t squeamish about it “I enjoy blood. I think blood is a great vessel for culinary expression. When I look at The Learning Channel, at all those surgery shows, that’s when I get squeamish. But working with animals, no.” Chef Olsen even tells us that horses don’t get parasites because they don’t graze the part of the grass stalk upon which eggs are laid. Buy Jennifer McLagan`s book if you`ve ever wondered how to cook bellies, brains, cheeks, combs, gizzards, hearts, hocks, kidneys, lungs, marrow, necks, shanks, spleens, tongues, trotters, and, oh yes, testicles.
Bone Marrow at the Black Hoof
Suggested Sponsor – Legal team at Monsanto
Suggested Spokesperson – Fred Flintstone
People who eat bone marrow frequently describe sucking the last bits of marrow out of the bones. So obviously, this isn`t a first-date kind of food – much like green salads, which can get caught in your teeth and embarrass you later in your date. This is the kind of food that the Monsanto legal department regularly chows down on (and sucks dry), so they should wholeheartedly endorse marrow. However, I`m not entirely sure that one shouldn`t be cautious about eating parts of cows that may carry BSE. FSIS in the US considers these to be the brain, tonsils, spinal cord, parts of the nervous system, and part of the small intestine. If oxtails are suspect, so too is bone marrow. There is some confusion about bone marrow because it has been reported to potentially carry the infection. Since bones were certainly around during the Paleolithic period, and hence, are available for inclusion into the Paleo diet, I`ve chosen Fred Flintstone as the spokesperson. Despite not having any dairy, grains, sugar, legumes, potatoes, processed oils, or any other food grown after agriculture started, Fred is still overweight and at least a 40 on the BMI scale.
Foie Gras and Nutella at The Black Hoof
Suggested Sponsor: Total Gym
Suggested Spokesperson: Paula Deen
I wonder what celebtard chef thought this up? It seems like a finalist for the “Cruellest Dessert” category. Just looking at this makes my arteries cry. Paula Deen, famous for the Krispy Kreme burger, should endorse this one. Therefore, I suggest also incorporating a Krispy Kreme donut into this lacquered mess so you can have another sweet fat with a savoury fat – it`s a great big blessed matrimony of fat! Adding mucho expensive (and ethically dubious) fattened duck liver to a dessert isn’t necessarily unusual. But to add some fibre to this meal I`d suggest adding a diamond-encrusted tennis bracelet and perhaps some other country-club condiments that Paula might be familiar with.
Le Tartare de Cheval Bien Relevé at Batifole
Suggested Sponsor – Merck and Co. Inc.
Suggested Spokesperson – The Geico Caveman
So this is a “well-raised” horse? I wonder if the staff at Batifole can lay any claims to whether it was “well-killed?” Excuse me server, what breed was this horse? I understand that wine painings with different breeds can be a bit tricky at times. Perhaps to be safe, you`d like to recommend a nice Chiati? What wines are complementary with Trichinosis? Foodies who embrace the new and the outré, might also embrace a dose of Trichinosis as well, since it`s an acknowledged fact that horses carry Trichinella spiralis, the parasite that causes the disease, which occurs with some commonality in France. That`s why I`m suggesting this is a sponsorship Merck might be interested in, since they manufacture Mectizan, the human version of Ivermectin wormers we are all using on our horses. You might need some if you’ve eaten a horse with Trich……And our postmodern spokesperson, the Geico Caveman, would no doubt have eaten some food raw, at least before the invention of fire. At least cavemen knew how to progress beyond the Paleozoic era…..
Escabeche Chevaline Niçoise at La Palette
Suggested Sponsor – FEI Dressage Rider Patrik Kittel
Suggested Spokesperson – Jasha Lottin
We`re really going to push the boundaries of good taste for this one – all around! For the uninitiated, this plate consists of horse heart and tongue, with quail egg tarted up with red wine Dijon vinaigrette. I am presuming it`s cooked, but knowing La Palette, you can never be too sure. And if you`re not familiar with Jasha Lottin, she is the infamous Oregon woman who killed her horse, gutted it, and crawled inside the carcass, gnawing on various organs for photographs, who was then endorsed by Wyoming Representative “Slaughterhouse” Sue Wallis. Apparently Lottin thought she was recreating the scene from The Empire Strikes Back where Luke killed a tauntaun, to keep from freezing to death. Bear Grylls did the same with a camel. Hey Jasha, want to be “one with your horse?” Go see Cavalia. And of course, even though video is available of Patrik Kittel`s horse`s blue tongue, he was cleared by the FEI from actually using rollkur at the Olympics, since it was really only LDR (Low, Deep, Round).
Foie Gras at La Palette
Suggested Sponsor – The American or Canadian Liver Foundation
Suggested Spokesperson – Anthony Bourdain
Odes to its “butter-soft texture and rich, subtle taste” appear regularly in the New York Times magazine. Cruelty aside, there may be another reason to pass on the foie gras. Scientists report that these livers of overstuffed waterfowl contain abnormal proteins that, when fed to laboratory mice, caused them to quickly develop the protein clumps themselves. Various human diseases – among them Alzheimer’s, Parkinson’s, and rheumatoid arthritis – are associated with these clumps, known as amyloids. Foie gras is a traditional food in France and throughout Europe – where, interestingly, amyloidosis is more common than in the US. So why is this heavy, fat-rich delicacy also rich in amyloids? Put simply, force-feeding makes animals sick. To produce the succulent livers, tubes are inserted into the birds’ throats and corn mush is pumped in, massively inflating the animals. Anthony Bourdain, renowned chef-author-famous-TV-food-bourbon-swilling guy, should stand up and personally sponsor this entree. He looks like death warmed-over, quite frankly, so it`s a fitting match. And kudos to Wolfgang Puck for quitting the foie.
Quack “n” Track at La Palette
Suggested Sponsor – Schering-Plough Animal Health Corp.
Suggested Spokesperson – Banned Thoroughbred horse trainer Mark Wedig
Mark Wedig has had a symbiotic relationship with La Palette it`s true; had it not been for the efforts of many individuals, more Wedig trained horses would have ended up on the menu, replete with all the usual drugs that racehorses typically run on. Cactus Café and Canuki, fresh off the track at Buelah Park, were practically in the kill box at Richelieu slaughterhouse before they were miraculously retrieved after conscientious individuals presented their DRUG HISTORY to management at the abbatoir. Not that their drug history is any different from almost any other racehorse. Does Shamez charge extra for pharmacologically active horsemeat? Schering-Plough is one of the companies that distributes/manufactures phenylbutazone, one of the major ingredients in horsemeat mains served in restaurants in Quebec, Toronto, and the OoogaMooga food festival in New York.
Tongue on Brioche at The Black Hoof
Suggested Sponsor – Boston Scientific Corporation
Suggested Spokesperson – Andrew Zimmern, host of Bizarre Foods
First off let me say that even when I was not a vegetarian, I could never have overcome the mental barrier involved in eating something that had already been in somebody else`s mouth. When fat and refined carbs are glued together in blessed matrimony, a heart attack can’t be far behind. Enter the Boston Scientific Corporation: It’s sold over a billion dollars worth of coronary stents since just 2009. Of course, Andrew Zimmern`s show includes a precautionary announcement, which explains that some of the foods featured on the show could cause death. Hearing such an announcement must be the equivalent of a wet dream for Foodie Freaks.
Horse Tartare at M. Wells
Suggested Sponsor – Pfizer Pharmaceuticals Inc., makers of Premarin®
Suggested Spokesperson – Bear Grylls
Thank god I do not have a penis, therefore, I`m unconcerned about repeatedly trying to demonstrate how big it is. Chef and co-owner Hugue Dufour is soon to be spending more time than anyone else apologizing, well except for Canadian conservative politician Rob Anders perhaps! The manufacturer of Premarin®, Pfizer, maintains that this drug is “exclusively from natural sources.” Yes, they are correct. Horse urine is natural, but so is manure. Premarin® is so widely used because it was the first product of its kind for estrogen replacement therapy. It continues to be used, not because it is superior to the other available therapy but because it is what doctors are told is the best. They are told by a company with a huge advertising budget who has a lot to lose if doctors begin prescribing other estrogens, or simply telling women that menopause is not a disease that requires treatment. The mares on these farms are placed in a urine collection harness and rarely taken off the “production line” for exercise or any other reason. Straps firmly hold a rubber cup on the mare’s urethra to catch every drop of the precious urine. The continuous standing on concrete causes swollen legs and crippling. Urinary tract infections are not uncommon and many of these horses die as a result of the stress, only to be replaced by another “disposable” horse that might soon come up as a menu item at M. Wells.
Bear Grylls is not only notable for eating virtually everything raw, from spiders to grubs to worms, but to giving himself an enema with fetid water just to keep himself hydrated. Dufour may already know his spokesperson Grylls, since as sous chef for Montreal`s Au Pied de Cochon, Dufour appeared in a TV show called “The Wild Chef”a couple of years ago, travelling through La Belle Province (otherwise known as Quebec) in search of unique food experiences. Raw oysters on a bed of jellyfish?
Cuy (Ecuadorian Guinea Pig) At M. Wells
Suggested Sponsor – La Molina University in Lima, Peru
Suggested Spokesperson – Michael Vick
Here’s a guinea pig fermenting in some sort of curry bath – reminds me of United Horsemen’s “Rescue and Rehabilition” program for horses – only it’s nothing like a spa treatment. I have to admit I was shocked when I saw this pic on M. Wells Facebook page, since I consider guinea pigs to be children’s pets. Secondly, I am shocked since I strongly suspect that this animal was never USDA inspected, and since the proprietors imported it from Ecuador, as per their own comments; I wonder how they got it here? Clearly, since it’s a menu item, they had more than one. I know there’s an entire black market industry revolving around the import of animals and I’ve seen many pics of people caught in customs with animals in their suitcases or strapped inside their pant legs, bound and silenced or even sedated. Even if it arrived frozen from Ecuador, how is a small animal such as this “dispatched” in that country? Any meat that is not state or federally inspected may not be served in restaurants or sold in any way. Selling uninspected meat is a serious crime. Even wild meat that is processed by a butcher must be stamped “not for resale.” Our sponsor, La Molina University, wants to exploit their genetic engineering of guinea pigs, since they have taken an animal that normally weighs a pound, and engineered it to weigh 2.5 pounds. Makes you wonder what they have done to more than double the size of the animal. Michael Vick is the celebrity face of pet cruelty, and an appropos spokesperson considering that most people in the west consider that guinea pigs are pets.
How about we just go back to Meat (if you eat it) and plain old white potatoes. Maybe a green salad with a tomato or two. But if we did that what would happen to the Celebrity Chefs? Oh yeah, they might just go back to cooking decent food instead. I’m ready for this cruel macho eating to finally go away – along with the restaurants and chefs responsible for it. Oh, and another foodie freak habit I hope goes away real soon – taking photos throughout the meal and posting them on Twitter and Facebook – the rest of us don`t need to see your documentation of your food, OK, well I did, at least for this blogpost. Blackberries and iPhones are not as necessary on a table as are knives and forks. `Nuff said.