I, on the other hand, am more of a dangerous eater. Variety isn’t the spice of my culinary life—I have no problem eating the same 5 or so meals on rotation until the day I die. No, it’s the little details like expiration dates, preparation (why must we wash veggies, really?), and product recalls that will someday do me in.
Despite all that, though, I find myself occasionally trying new things. Sometimes I’m shackled to an adventurous eater. Sometimes I’m in a location without any of my familiar chain restaurants ™. Sometimes, my favorite Time columnist tells me that you can apparently buy horsemeat. Not that I’ve done it, mind you.
The fact that it’s horse doesn’t dissuade me, necessarily. I never went though a horse-loving phase as a young girl*, but I certainly don’t relish the thought of eating Black Beauty. For similar reasons, I refrain from asking my very-Korean mother whether she’s eaten dog. Some things are best left unsaid. And by “unsaid,” I mean “not asked about because the answer is probably going to involve the words ‘yes’ and ‘delicious.’” What’s the story, Wishbone?
I guess it’s more the fact that horse meat sounds expensive. As well as hard to obtain. It’s difficult to justify that sort of purchase when I can get a delicious (if equine-free) meal from T.G.I. Friday’s for like ten bucks. Now if I could ever convince Friday’s to serve horse…
Would you eat horse? Does personal experience with horses affect your decision? I can understand someone who rode as a child (or who currently) rides being unable to. But honestly—I have more personal experience with cows (thank you, Wisconsin), and goodness knows I savor a good burger. Don’t even get me started on veal. *vaguely inappropriate moan*
* I also never wanted to be a princess. Or a ballerina.** The former didn’t seem like a viable career option, and even as a child, I didn’t have the coordination necessary for the latter. Some of us learn our limitations young.
** While other girls pranced around in tutus and tiaras, I pretended I was a teacher or a chef. Two professions in which I got to tell people what to do. Some of us learn our talents young.