Explore by Tags
Entries tagged with 'buffalo'
Page 1 of 1
Grass-Fed Wild Buffalo Available Online and at Dean and Deluca Markets
How does the flavor of buffalo compare? Well obviously, without marbling, buffalo meat is not as rich or mouth-coating as beef. On the other hand, being 100% grass-fed and essentially wild, these beasts have a pronounced flavor that's not gamy, but, well, grassy.Video: Killing a Buffalo Humanely, Eating Bison Tartare After
My vegetarian girlfriend/camera operator refuses to watch this week's video, so I won't be insulted if you skip over it too. I'll be more impressed, though, if you watch. For those of you who can handle blood and like to see where your meat comes from—those who appreciated last week's slaughterhouse video on Food Curated—this one's for you. If you can call killing an animal "humane," this slaughtering is probably the most humane killing I've ever seen.The Crisper Whisperer: Buffalo Roasted Cauliflower
Not every beautiful, brainy head of cauliflower would admit that she likes to be Buffaloed. Some like to keep it under wraps, perhaps for good reason. I say, let the demure demur. I'll be over here with a stick of butter and a bottle of Frank's Red Hot. Care to join me?The Best Beef on Weck Sandwich in Buffalo, New York?
The second most popular food in Buffalo, after the wings of course, is the beef on weck. It's comprised of three parts: the bread, the meat, and the horseradish. If any one of those components is off, the entire sandwich suffers. The kimmelweck roll, or 'weck for short, should be flecked with enough caraway seeds and salt crystals that you hardly need to season the beef since so much flavor power comes from the bread. The beef should be juicy and pinkish in the middle, with browned edges. Extra points if a guy in a white butcher's coat is carving it. And the horseradish—fresh, grated into mini shreds, and potent. We drove around the Buffalo area this week and made four beef on weck stops, looking for the best. And we found it.From the Road: Paula's Doughnuts in Buffalo, NY
If you were stopped on the corner of Englewood and Kenmore in Buffalo, New York, you might think to yourself, "I hope that cute place on the corner makes good doughnuts." As it happened, we had on the authority of a few SE'rs that Paula's Doughnuts did—and we're happy to report they were right. This no-frills, open-at-4:00am shop, where you can breakfast at a knee-high counter stool, ferries their two dozen different kinds of fresh doughnuts out of the kitchen all day long, so even if yours aren't warm, they'll still taste and feel noticeably fresh.My First Taste of Bison
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....Americans Bought 31 Million Pounds of Bison Meat Last Year
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]...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
Continue reading »
BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
Recently in Talk
Recently in SE Blogs
Most Emailed
The Secret Ingredient (Parsley): As-Good-As-Cole-Slaw Cabbage and Parsley Salad
Serious Reads: An Extravagant Hunger, by Anne Zimmerman
Sunday Supper: Chicken with Apples, Thyme and Shallots
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
This Week's Tasty 10: The Most Popular Posts from the SE Oven
This Week at Serious Eats World Headquarters
