Horse meat increasingly on the menu in Florida

I still miss my hockey friend Steve. His tales were – and still are — so outrageous, his job with the provincial government so boring, and his life with four kids on the farm near Guelph so … comical?

I know he misses me because he can’t find reliable goaltending – and the faculty team hasn’t won the annual tournament since my shattered nerves backstopped the team to victory in 2005, despite Naylor’s total lack of defense.

He was defense in name only.

At one point Steve and his wife had 19 horses. He used to say that it started out, every time they had another kid, the wife got another horse.

Steve had four kids, not 19.

He’s been cutting back on the horses over the past few years, but not in the way they are doing it in Florida,

Today’s USA Today reports that South Florida is seeing a jump in the horse meat market as restaurants quietly serve up the illicit fare, butchers provide it to trustworthy customers and police officers find slaughtered horse carcasses on roadsides.

At least 17 butchered horse carcasses have been found in Miami-Dade County this year, the highest annual number ever recorded in the county and the year is not over, said Detective Edna Hernandez.

Richard "Kudo" Couto of the South Florida Society for the Prevention of Cruelty to Animals. – and I have no idea why his handle is Kudo — said there has long been an underground market for illicit horse meat, mostly in the rural areas of South Florida. In recent years, sales have become more widespread, he said.

He said some butchers in Miami have stolen frozen horse meat in their stores for trustworthy customers. Sometimes the meat is sold in neighborhoods out of coolers.

Turkey tips: do not thaw in the pool, and cook to 165F

A food safety friend wrote me over Thanksgiving to say that his wife was visiting family in Florida, and had gotten into an argument with mom over how best to thaw the Thanksgiving bird.

“Her mother decided that there was no room in the fridge, so she did the next best thing, throwing the turkey into the swimming pool to thaw. It wasn’t heated, so the water was in the low 60s. The good news is that we convinced mom to rescue the bird from the pool. The bad news — we did not get a picture of the floating turkey.”

Then there’s my friend Steve, who is a moustache aficionado. The more we say he looks like an extra in Super Troopers, the more he defends the facial hair.

Steve works for the Ontario government arranging hockey times for about a dozen different teams and reading FSnet. He also does something with fish.

Steve noticed that a CSPI press release said to cook poultry to 180F, when the correct temperature is 165F. CSPI also parrots government by saying never thaw on a counter. Show us the data.

Here’s Steve in action with some visiting Russian team. As Chapman correctly notes, this photo perfectly exhibits Naylor:

• opposition has puck;
• puck is in Naylor’s defensive zone;
• Naylor has his head down, breaking to the other blueline ready to get a pass; and,
• Naylor is playing defense.