Buffalo ...... Discuss

[The empressof all]

My local grocer is having a huge sale on Buffalo. Who uses it?

Share your recipes. I do Buffalo burgers and Buffalo Chili. I've yet to do a roast or a steak.

Tell me your experiences

[Shakespeare]

1. yummy, yummy, yummy

I've used the ground buffalo for the same stuff you have--burgers and chili (and meatloaf, IIRC). To me, it's as flavorful as any of the better cuts of beef out there; about as good as a ground sirloin or ground chuck.

[NMDemDist2]

2. I've only had it in resturants so I'm all ears on your experience with

it

keep us posted and give Lil Lily a hug :hug:

[Stinky The Clown]

3. I haven't seen it here of late, but we used to buy it years ago, and I had

it about a year ago in a restaurant.

I find it far better than beef. It has a richer 'steakier' flavor. Think of the goodness of a nice, flavorful check, but with the better quality of a nice T-bone. The cuts are generally the same as for beef, but physically larger.

[The empressof all]

4. They had a huge Chuck Steak amongst other things today

I considered doing a huge swiss steak kind of thing. I'm doing a big shopping at the end of the week and may try it. I agree it has a great meaty taste though it's far leaner and redder than beef. You have to be careful not to over cook for burgers. I love it in Chili. Sometimes my grocer carries Beefalo which is a cross of cow and bison. Yum......

[Stinky The Clown]

6. Actually, beefalo may well be the perfect bovine eats

It has the best of both.

[politicat]

5. There's tons of it out here...

The major ranches are in Wyoming so it's relatively inexpensive here.

The roasts can be a bit tough, even if cooked only medium rare. Larding with nitrate free bacon helps that a lot, as does a good injection marinade.

Steaks are usually fine, though I pound mine just to be on the safe side... nothing worse than a steak you could wear as a shoe.

[OldLeftieLawyer]

7. I can't, I can't, I can't.

I just can't.

Please, don't anyone mention rabbit. Please.

[mike_c]

9. back when my daughter was still a child...

...I always used to threaten to make rabbit an Easter tradition at our house. I'm perverse that way.

[OldLeftieLawyer]

13. My mother

always made a great show of snapping my chocolate bunny's ears off and chowing down on them.

It never occurred to her that she was marking me for life.

You're evil, Mike. Welcome............ :)

[The empressof all]

10. I can't do rabbit either

My DH loves it and I won't even taste it. Years ago we were in Rome on business and our "hosts" took us to a very trendy restaurant that only served game. The only option for me was "bulls balls" which didn't sound so disgusting in Italian. Luckily I was able to fill up on Risotto and antipasto. DH of course ate the Bunny...I kicked him relentlessly under the table the entire time. My first and only incident of spouse abuse.

I also don't eat lamb unless it is ground. My father had a pet lamb as a boy and subsequently couldn't eat it himself. We never ate it growing up and I never developed a taste for it. I do enjoy a gyro once in a while and won't turn down a well prepared lamb vindaloo but I can only eat it with strong spicing up.

[Shakespeare]

12. that reminds me--for those who don't like "gamey" lamb....

...and count me as one of them--if you can find Sonoma lamb (yep, raised right here in Sonoma County, CA), you'll find that there's almost zero gamey taste to the meat. It's MUCH better than NZ lamb or any other lamb I've ever had.

You might need to check at places like Whole Foods, but I know that it's sold beyond my own county's borders. I've grown to LOVE LOVE LOVE frenched rack of lamb.

[OldLeftieLawyer]

14. I eat vegetarian in Italy and China

Too much danger of munching on Trigger, if you know what I mean.

Or Lassie, in China.

My father wouldn't eat chicken because he remembered his grandmother chasing them around and strangling them or beheading them. At least he didn't have a pet chicken, TEOA, but the result is the same as your father's.

If, though, you're ever interested in trying loin lamb chops, which I love, I have a marinade that will flip you out. So, if you decide, just honk, and I'll find it for you.

Did AZDem tell you that we've united In mischief, just to terrorize you?

Oh, good. It's supposed to be a secret .......................

[The empressof all]

15. Ah.......I don't scare easily .....

I can hold my own and then some.....at least here in the kitchen.

Elsewhere though you two could probably trounce me pretty thoroughly. My three days of law school couldn't hold a candle to your wicked wit OLL. But arent' you a Jersey girl too....Can't you grant me pardon on that alone.

[OldLeftieLawyer]

16. Live in fear, TEOA

Well, ok, but that's because I don't know where AZD is right now, and I'm too chicken to do anything by myself.

Ooops. I said "chicken." Sorry, Dad.

I'm not a Jersey girl, alas, but since you're from the state where I first saw the Atlantic Ocean (Point Pleasant), I'll let you off. Plus, NJ produced Sinatra and Springsteen, which makes it my Mecca.

There was a contest in NJ decades ago, to come up with a new slogan for the license plate.

I submitted my entry: "New Jersey - What Died?"

I didn't win.

[The empressof all]

17. Would have gotten my vote

I no longer live there but do miss my Taylor Pork Roll.


But I think I'll just have to keep my turkey baster sharpened with you both around. :hi:

[OldLeftieLawyer]

18. You just jolted my brain

I swear, I haven't thought of that stuff in years - look at the name of this site!

http://tinyurl.com/bxfg4

They even sell TASTYKAKES!!!!!!

<thud>

Oh, that is such goooooooooooooood pork....................

Thank you, thank you, and if you think a turkey baster will scare us, you're absolutely right.

<running away, screaming>

[The empressof all]

19. Yes.....I admit......

I order it on-line about once a year when I can't stand the longing for it anymore. Nothing is better for breakfast than a fried egg, Taylor Ham on a buttered hard roll.

I have family in Philly who send Tastycakes when ever I want.


I still can't replicate the Cheesecake from the North Arlington Diner (Juniors is a poor substitute and I've yet to have a home-made that stands up to that)

[OldLeftieLawyer]

21. Uh

I have the Lindy's (are you old enough to remember Lindy's?) cheesecake recipe. It came to me maybe twenty years ago from a client who was in the restaurant business.

Here it is:

LINDY’S CHEESECAKE

Follow these directions to the letter.

Pastry:
1 cup all-purpose flour
¼ cup sugar
1 tsp. grated lemon rind
dash vanilla
1 egg yolk
1 stick butter, softened

Filling:
2-1/2 lbs. cream cheese, at room temperature
1-3/4 cups sugar
3 tbs. flour
1-1/2 tsp. each grated lemon and orange rind
¼ tsp. vanilla
5 eggs
2 egg yolks
¼ cup heavy cream

In a large mixing bowl, combine flour, sugar, lemon rind, and vanilla. Make a well in the center, add egg yolk and butter, and mix with your hands until well-blended, adding a little cold water if necessary to make a workable dough. Wrap in plastic or waxed paper and chill one hour in the refrigerator.

In another large mixing bowl, cream the cheese with an electric mixture, add sugar, flour, lemon and orange rind, and vanilla, and beat well. Add eggs and egg yolks one at a time, beating lightly after each addition. Add heavy cream, beat lightly, and set mixture aside.

Preheat oven to 400 degrees. Butter the base and sides of a 9” spring form pan and remove the top from the pan. Rollout about one third of the dough 1/8” thick, fit it over the bottom of the pan, and trim by running a rolling pin over the edges.

Bake 15 minutes, or until golden, then cool.

Increase the heat to 550 degrees.

Place the top of the pan over the base. Roll remaining dough 1/8” thick, cut in strips to fit almost to the top of the sides of the pan, and press so that the strips line the sides completely. Fill pan with cheese mixture, bake for 10 minutes, reduce heat to 200 degrees, and continue baking one hour.

To serve, remove the top of the pan very carefully, and cut the cake into 12 wedges.

[The empressof all]

22. Lindy's in Sheepshead Bay?

I lived right off of Emmons Ave for about a year and a half. SO and I were regulars at Jeans Clam Bar.

Are you familiar with Carolina's in Coney Island....What a hoot...Everynight an Italian Wedding. Best Italian Seafood joint in the US. I don't know if it's there anymore.


I'll try the Lindy's recipe. I try them all. The one at the NA Diner is amazingly light and creamy but still rich and dense. I've never had anything like it.

I will do this one over the week end and let you know how it stacks up.

[OldLeftieLawyer]

23. This one was in Manhattan

It closed long ago, but here's its lower-class successor. Might not be bad, though: http://tinyurl.com/8kc6x

I know Caroline's!! It was great! You're right about the food, but the people were terrific. Coney Island was fabulous back then - now, the Russian bakeries and restaurants are great, but the place gives me the creeps, to tell you the truth.

I had a slice of Key Lime Pie at lunch today that was sublime. I've never fixed it - the one time a colleague was supposed to bring me a bag of Key Limes from Florida (this was about 25 years ago), his car got stolen, with the limes in it, and when they recovered it at the airport, there was a body in the trunk. With the limes.

I figured I wasn't meant to bake.

Good luck with the cheesecake. I hope it's the one you're looking for. Maybe then you'll put that turkey baster away.

[The empressof all]

24. You know I was thinking of Lundy's which closed years ago

I never went to Lindy's but of course remember hearing about it years ago. It's been 20 years since I lived in NY. Brighton Beach was just becoming Little Odessa when I left the area. I haven't visited that area since I left. Now when I go back East I tend to stay in Manhattan, NJ and Westchester around the family connections.

I could go on all day about the little things I miss food wise that I can't replicate here in WA. The hard rolls, the rye bread, the canolli, the knishes,baked clams, and let's not even start me off on the Pizza.

Well just more of a reason to visit I guess.

[NMDemDist2]

25. Your Serenity, don't believe a word she says. You know what an

angel I am

O8)

and I won't act up cuz I don't want you to sic UGRR on me :rofl:

{OLL WHAT ARE YOU THINKING????? SHHHHHHHHHHHHHHHHHHHHHH}

[mandyky]

8. I've only had beefalo, once

But was raised where hunting was a big deal and cooking things like venison and moose required wine, fat (butter or other), and veggies like onions, peppers, etc.

I think if I got a buffalo roast I'd cook it in a crock pot or other type of slow cooker.

[The empressof all]

11. It's very very lean

Long and slow cooking seems to be best.

[eleny]

20. I've only made hamburgers with it

If you get larger cuts, maybe the crock pot is your friend.

Or sliced thin for a stir fry recipe might work, too. Here's one recipe for buffalo with broccoli http://www.gamebirdhunts.com/wild-game-recipes/recipies/Buffalo-with-broccoli-stir-fry%20.asp

Buffalo Fajitas recipe: http://www.cdkitchen.com/recipes/recs/44/Bison_Fajitas54604.shtml

[intheflow]

26. I love buffalo and use it whenever I can.

The most fat-free, guilt-free red meat going!

I religiously use ground buffalo in all my hamburger recipes. When I've had the money to get buffalo steaks and roasts, they've turned out terrific. The only buffalo I didn't have good luck with was buffalo sausage cooked in spaghetti sauce, but that may have been the sausages--homemade by a friend of a friend.

The only thing you have to remember about cooking buffalo is to cook it slooow and low.

[yellowdogintexas]

27. we had buffalo tenderloin steak in Wyoming and it was awesome

cut like butter, grilled rare to perfection. YUM

I am considering switching to buffalo for my chili, since Central Market sells it.

[merci_me]

28. My First buffalo Stake - Porter

I use to travel to Casper and Cody WY. One of my co-workers said I must go to the Fireside Restaurant and have a buffalo steak. So I did. The wait staff brought out a large tray of steaks, I chose one and they cooked and served it. When I tried to cut it with my knife it would not cut. After a couple of tries I called the waiter over and told him problem.
He took a fork to hold the steak and pulled out a wooden screwer which was holding the shape of the steak. After that I had a very enjoyable buffalo steak. Good meat. Not to strong. Very lean.

I went back the next time a wiser person.