Perhaps you were recently in Ireland to attend The Gathering, and you left with a hankering to nibble on Kentucky blue grass. You were thinking it was the country itself that infected you, what with the Irish love of horses and racing.
Do you look at yourself and the mirror and think that you're hung like a racehorse since your trip abroad?
Think back and ask yourself if, at some point, you wearied of the New Irish cuisine and settled for a simple hamburger. Was that meat patty on the lean side, tasting like beef but not exactly like beef?
Did you ascribe the taste difference to the fact that you weren't dining at home but in another country where the cows grow differently and their meat has a unique flavor?
More likely you were savoring the remnants of what was last out of the gate at Leopardstown.
The Food Safety Authority in Ireland discovered some equine DNA in beef products imported from the Netherlands and Spain recently.
The beef was used to make burger patties, so if you tried some Irish salami, not to worry. You won't be attracted to leather bridles or find that you've developed a pony bondage fetish.
We're being told that the contamination is all a pure accident. Those foreign meat processors grind up all sorts of creatures and there's no surprise to find the rare scrap of horse left in the machinery which then ends up in your hamburger.
Except that some of the meat sampled was 1/3 horse, 2/3 beef per patty. That's quite a large accident.
Although it would make the patty exceptionally lean.
Just ask the French. They are connoisseurs of horse meat.
Are those oats that you're eating there?