Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
eatingwitheddie

MY journalist friend's, obsession: dog-eating

Recommended Posts

My friend loves to hunt.

He loves his dog.

He writes, sometimes about food.

And for 4 years that I know of, he has been on a quest to cook and eat a dog. I assume he would only do this where the law (and culture) permit. Though in his heart I know he dreams of chowing down at some little out of the way storefront in Flushing and discovering that the mystery meat in the casserole was not sold by the pound, but AT the pound.

So far, (when last I heard), his quest has gone unfulfilled.

So calling all you intrepid eaters, especially you Cantonese and Korean types, I want to hear about the real thing. Unleash those reminiscences! Some of you must have had dog skin in Beijing or Seoul.

Share this post


Link to post
Share on other sites

Interesting topic..... Dogs as an edible commondity........It does happen in other countries. I have been served cat in a Chinese restaurant without my knowledge.. They were busted a month after. What was so sad was they were getting them from the human society.....Really sick people, considering it was Cape Cod. It had gone on for years from what I learned.

I think we need to take a stand on this...

Share this post


Link to post
Share on other sites

What stand would you suggest be taken?

What other animals do you think should not be eaten?

How do you think a vegetarian thinks of those that eat beef, pork, chicken rabbit, lamb, goat, pigeons, partridge, pheasant, deer etc?

I have had several of the above as domestic pets.. and so should react similarly to their slaughter.

Should I? What is the real difference? Can it be of cultural significance or difference? Who is to say which on of us is correct in eating what other animal?

I am not endorsing the consumption of cats and dogs or cows or pigeon. I ask this for the sake of understanding....

Share this post


Link to post
Share on other sites

Could it be possible, that they're some Asian restaurants in North America, offering dog meat dishes under the table(not listed on their menu)? That they will offer it, to the customers who they trust(since it's illegal).

---------------

Steve

Share this post


Link to post
Share on other sites
Some of you must have had dog skin in Beijing or Seoul.

Is that a specialty? It must be some particularly fatty breed otherwise I can't see the special appeal. Though I can't see them using purebreds because of the expense. Sharpei comes to mind though.

My family has a story which some find funny, some sad. My uncle had a dog as a kid and one day while he was away at school they killed the dog and made him for dinner that night. Not funny for a lot of reasons but primarily because they did it out of starvation as it was during the Japanese invasions.

My mother always comments now about how my dog looks just like that dog they ate.

And I've actually overheard private conversations by the Chinese tourists watching my dog as she digs for rats at the Eiffel tower that she looks like a good dog for eating. I think it's because she has a very full chest and meaty looking legs - she's a blonde shepherd/lab mix. I often joke with her and tell her someday I might want dogchop for dinner.

But my brother had it as well when he was a kid in Hong Kong. Says it was tasty but does not remember details. Probably all just a matter of the meat and preparation as with most dishes.

Share this post


Link to post
Share on other sites
How do you think a vegetarian thinks of those that eat beef, pork, chicken rabbit, lamb, goat, pigeons, partridge, pheasant, deer etc?

I have had several of the above as domestic pets.. and so should react similarly to their slaughter.

This to me pretty much sums up the irrationality of objecting to dog- and cat-eating while continuing to eat pig, cow, etc.

I hasten to add that in countries where dogs are eaten, dogs are also often kept as beloved family pets.

Now, Eddie, as for your friend's psychological well-being . . . this does seem a rather odd obsession . . .

Share this post


Link to post
Share on other sites
Could it be possible, that they're some Asian restaurants in North America, offering dog meat dishes under the table(not listed on their menu)? That they will offer it, to the customers who they trust(since it's illegal).

---------------

Steve

That's exactly what my friend has been wondering.

He's been looking for more than four years and has enlisted my help. We've been seaching, but could find no bone. We have discovered guinea pig (in a Latino joint), flying fox, armadillo (in a market not a restaurant), and the legendary and grossest of all dishes: monkey brains (in Canada).

Someone has written about a Chinese restaurant that got busted for serving cat, supposedly to save money and not on it's own merits. I for one don't believe it without proof.

Share this post


Link to post
Share on other sites

Given how cheap pork is per pound, it's hard to imagine one could save any money by serving cat. The labor cost alone -- low as it is in a Chinese restaurant -- might weigh in favor of pork even if the cat was donated.

Share this post


Link to post
Share on other sites

Dog is an expensive delicacy in some parts of China. It is considered a male aphrodisiac by some and is eaten almost exclusively by men and in winter. In Shanghai there are restaurants that include it in their hotpots.

What we eat is part of our culture and our revulsion at the thought eating certain meats as opposed to others is obviously cultural. I cannot explain why I would not knowingly eat dog, cat or horse or, for that matter, any carnivorous animal. However, I am off to Shanghai for the month of January and, whilst I plan to eat plenty of soup dumplings, I shall try to report on the latest developments in canine gastronomy on my return. :blink:

Share this post


Link to post
Share on other sites

Horse meat is not that hard to find in Montreal. I've eaten it before.

---------

Steve

Share this post


Link to post
Share on other sites

I'm not too keen on eating any four-legged critter that eats meat itself. Don't ask me why I don't apply this same thinking to fish or chickens. I don't know.

Share this post


Link to post
Share on other sites

A lot of people shy away from eating these animals, but in the correct context, I have been persuaded to try them.

I would not walk into the house of a girlfriend in London and suggest that she throw poochums on the Weber, but I have eaten dog in both Korea and China ( in both cases in a very gamey slow cooked stew )

Horse meat is something I always buy on my trips to southern france ( in Perdiguier, for eg, there is an excellent Chevallier ) and freeze before bringing back to the UK

Snake is also something I have tried on more than one occasion, but people rarely get upset about that. I guess that, unlike the first two animals, it is because a snake never rescued anyone from a well in a children's programme.

"What's that you say slithy? Jake's fallen down the well" doesn't really play does it?

S

Share this post


Link to post
Share on other sites

Had dog meat cold in china - tastes very similar to pork. Other people say its sweeter than other meat.

The main objection to eating dogs is anthropomorphism plain and simple - we see dogs around us every day so we treat them like people, confer affection &tc. The contrast is with cows - if you've ever seen a live cow up close their incredibly cute beasties, especially with those big eyes and long eyelashes. Unfortunately they're out of sight - out of mind so people just don't think about eating beef in the same way as they do when served fido a la plancha

Also note that commercial dogmeat would be reared like other livestock on farms - its not as if they're snatching pooch off the street and chucking him in the stockpot!

J

Share this post


Link to post
Share on other sites
Also note that commercial dogmeat would be reared like other livestock on farms - its not as if they're snatching pooch off the street and chucking him in the stockpot!

Jon's point is a crucial one (not that I have yet eaten dog). There are various contaminants that could be carried in dog meat, and limited (if any) research on what potential negative effects the ingestion of certain contaminants might have on human health. :blink:

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known  for the quality of its pomelos.
       
      AFter lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our seranade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Yea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs.
      We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
       
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, they tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
       
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
       
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
       
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.
       

      Lean Beef
       
      Fairly lean beef is cut into slivers
       

      Chopped Beef (sorry about the picture quality - I don't know what happened)
       

      Chopped garlic
       
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
       
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce. You don't want to flood it. Set aside for as long as you can.
       

      Mild Green Chilli Pepper
       
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.
       

      Chopped Green Pepper
       
      Fire up the wok, add oil (I use rice bran oil) and stir fry the meat mixture until the meat is just done. 
       

      Frying Tonight
       
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them
       

      In with the peppers
       
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.
       

      Bai Ji Bing
       
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 
       

      Nearly there
       
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.
       

      The final product.
       
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
       
       
      Bread Recipe
       
       
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
       
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
       
      Preheat oven to 190C/370F.
       
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By liuzhou
      We are all used to unami now. Maybe it's time to consider gan. Particularly found in teas, but also in other foods. An interesting article from a great magazine.
       
      Going, going gan
  • Recently Browsing   0 members

    No registered users viewing this page.

×