A recent move by Congress to remove the ban on horse-meat inspections has some chefs excited about the possibility of incorporating new dishes into their menus but wondering whether diners will balk. Although horse-meat consumption is common in other countries, most Americans have long seen it as a cultural taboo. "Public perception might be off-putting in the beginning, but I think people are open in tasting it. I’d be excited to come up with creative ways to serve it," said Chicago chef Ryan Poli.

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