What struck me about the reports was the word 'contaminated' because I suspect the horse DNA found in the burgers is far less 'contaminating' than the revolting sludge recovered from meat carcasses that constitutes the ingredients for most supermarket pies, sausages and burgers. Down the street where I lived in Paris was a 'boucher chevaline' which did a good trade with the people in the quatrier.. I walked past the horse's head on the sign every day on my way to the market but bought my 'viande hache' (steak mince) from the general butcher further down. I would never buy supermarket mince - not even Marks & Spencers which purports to be free range or organic. The safest bet is to make home-made burgers with beef from the local butcher, raised and slaughtered locally and ground in the mincer in the butcher's shop. That is the way it used to be in the time of rationing during the Second World War when the British diet was purported to have been then healthiest it has ever been. I remember the mincer and sausage machine at the local butcher near where I grew up, and the grocer slicing huge joints of boiled ham and farm-made cheese. Today, we eat plastic-wrapped shit. There is no other word for it. There are so many chemical contaminants and salt and sugar additives in British food, it is hardly surprising that we are the fattest nation in Europe, although the continentals, feeding increasingly the American way, are catching up.
Bottom line: I'd rather eat a bleeding 'cote de cheval' than a Tesco burger or pie.
|photo: Richard Faisey|