"I’m just going to come out and say it: I love horsemeat."

"It’s lean, yet tender, it is flavorful but not gamy; it’s delicious...."

I was first introduced to it in the Uzbek restaurants of Moscow, where they serve kazy, the horse sausage eaten across Central Asia, with translucently sliced onions and warm, naan-like bread. I was skeptical at first, but eating kazy is a conversion, that first moment of doubt melting away into a long “mmmmm” as you chew. But this was no mere staple of exotic Central Asia. By the time I got to Zurich, I was totally ready for the horse steak my hosts ordered for me. For the sake of comparison, we got one steak steak and one horse steak, and both slabs of raw meat came out on hot stones that sizzled and cooked the meat to the degree you wanted. And you know what? It wasn’t even a contest. Compared to the sweet richness of the horse, the cow tasted bland and dry. If I ever come across horse a menu again, I would order it: I still crave that horse steak.