I have discovered the perfect “something new” to grill this Labor Day. Last weekend I was at a wedding in Potosi, Missouri. The groom’s family raises shrimp in Nicaragua, and Maggie is the descendant of Midwestern cattle ranchers, who grew up on a farm full of buffalo. The groom’s father raised a glass at the rehearsal dinner to the well-matched pair, dubbing them “Surf and Turf.” And that’s exactly what we ate. Nicaraguan shrimp, and Maggie’s Missouri buffalo....
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Bison meat is lower in fat and cholesterol than beef, plus it tastes "more intense and not at all gamey," said chef John Ash in this Seattle Times piece on bison's comeback. Last year, Americans bought double the amount of bison meat they bought five years ago. For more information on eating this shaggy brown animal, visit bisoncentral.com. [via Girlhacker]...
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The story on lonely, neglected farmers' markets has already piqued Ed's interest, but here's the rest of what the Gray Lady is digesting today. You say buffalo, I say bison: The icon of the American West is enjoying a resurgence among diners. Treehuggers and nutritionists rejoice. Keep on Puckin': Despite frozen food lines, Home Shopping Network huckstering, and other numerous ventures, Wolfgang Puck and his steakhouse, Cut, manage to impress Frank Bruni. Eaux de vie, loud and clear: An Oregon producer—Clear Creek Distillery—is turning out colorless fruit brandies that Eric Asimov describes as "an entire orchard of fruit ... packed into a single glass."Kosher coin-ops: Vending machines that dispense glatt kosher products. 0y v3y!Cold eggplant salad? Melissa Clark prepares this...
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