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Thread: Back in Buffalo!

  1. #1
    Andy Guest

    Default Back in Buffalo!

    Back in Buffalo

    My "Giant of PA" supermarket had one pound cryovac'd "brick" packs of
    ground buffalo in the meat case. "Great Range" brand.

    No antibiotics, no hormones, no additives. Their website did mention
    grain-fed.

    I shaped one and nuked it on a paper plate, between a dinner paper napkin
    for 35 seconds, flipped and nuked again another 35 seconds. Tossed it on
    plain hamburger roll naked, to better judge the flavor I've so familiar
    with.

    The flavor was much less pronounced compared to free-range but at least
    it was there. I know it being grain fed was to blame.

    It's just as lean, 90%. A 1/4-pound serving contains only 4g of sat. fat.

    I don't think the nuker detracted from the flavor as I've cooked free-
    range in it with superior flavor. There were a few medium rare bites
    where the middle plumped up. I'll have to use the thumb depression trick
    and cook it slower to get bloody rare, the way I like. I've never gotten
    food poisoning from rare buffalo in my handful or more years of enjoying
    buffalo.

    I just wish there was a rancher nearby raising free-range buffalo for
    sale to the public!

    Andy

  2. #2
    Bull Guest

    Default Re: Back in Buffalo!

    In article <[email protected]>, Andy <[email protected]> wrote:

    > Back in Buffalo
    >
    > My "Giant of PA" supermarket had one pound cryovac'd "brick" packs of
    > ground buffalo in the meat case. "Great Range" brand.
    >
    > No antibiotics, no hormones, no additives. Their website did mention
    > grain-fed.
    >
    > I shaped one and nuked it on a paper plate, between a dinner paper napkin
    > for 35 seconds, flipped and nuked again another 35 seconds. Tossed it on
    > plain hamburger roll naked, to better judge the flavor I've so familiar
    > with.


    >
    > Andy


    Nuked and ruined! You have no taste buds, BUD. Microwaved meat is
    boiled. You're familiar with NO flavor, NONE!

    DUH.

    WHF®

  3. #3
    Chemo the Clown Guest

    Default Re: Back in Buffalo!

    On Aug 25, 6:29*am, Sqwertz <swe...@cluemail.compost> wrote:
    > On Thu, 25 Aug 2011 08:12:25 -0500, Andy wrote:
    > > I shaped one and nuked it on a paper plate, between a dinner paper napkin
    > > for 35 seconds, flipped and nuked again another 35 seconds. Tossed it on
    > > plain hamburger roll naked, to better judge the flavor I've so familiar
    > > with.

    >
    > A microwaved hamburger (or buffalo burger). *Now that is just
    > disgusting. *Don't let anybody ever tell you you're not an idiot.
    >
    > -sw


    That's typical Andy cookery.

  4. #4
    blake murphy Guest

    Default Re: Back in Buffalo!

    On Thu, 25 Aug 2011 08:12:25 -0500, Andy wrote:

    > Back in Buffalo
    >
    > My "Giant of PA" supermarket had one pound cryovac'd "brick" packs of
    > ground buffalo in the meat case. "Great Range" brand.
    >
    > No antibiotics, no hormones, no additives. Their website did mention
    > grain-fed.
    >
    > I shaped one and nuked it on a paper plate, between a dinner paper napkin
    > for 35 seconds, flipped and nuked again another 35 seconds. Tossed it on
    > plain hamburger roll naked, to better judge the flavor I've so familiar
    > with.


    dear god.

    blake

  5. #5
    news Guest

    Default Re: Back in Buffalo!


    "Andy" <[email protected]> wrote in message news:[email protected]..
    > Back in Buffalo
    >
    > My "Giant of PA" supermarket had one pound cryovac'd "brick" packs of
    > ground buffalo in the meat case. "Great Range" brand.
    >
    > No antibiotics, no hormones, no additives. Their website did mention
    > grain-fed.
    >
    > I shaped one and nuked it on a paper plate, between a dinner paper napkin
    > for 35 seconds, flipped and nuked again another 35 seconds. Tossed it on
    > plain hamburger roll naked, to better judge the flavor I've so familiar
    > with.
    >
    > The flavor was much less pronounced compared to free-range but at least
    > it was there. I know it being grain fed was to blame.
    >
    > It's just as lean, 90%. A 1/4-pound serving contains only 4g of sat. fat.
    >
    > I don't think the nuker detracted from the flavor as I've cooked free-
    > range in it with superior flavor. There were a few medium rare bites
    > where the middle plumped up. I'll have to use the thumb depression trick
    > and cook it slower to get bloody rare, the way I like. I've never gotten
    > food poisoning from rare buffalo in my handful or more years of enjoying
    > buffalo.
    >
    > I just wish there was a rancher nearby raising free-range buffalo for
    > sale to the public!
    >
    > Andy


    Hillside Farms in Telford, PA:
    http://www.hillsidefarms.biz/buffalo.html



  6. #6
    Lou Decruss Guest

    Default Re: Back in Buffalo!

    On Thu, 25 Aug 2011 12:25:17 -0400, blake murphy
    <[email protected]> wrote:

    >On Thu, 25 Aug 2011 08:12:25 -0500, Andy wrote:
    >
    >> Back in Buffalo
    >>
    >> My "Giant of PA" supermarket had one pound cryovac'd "brick" packs of
    >> ground buffalo in the meat case. "Great Range" brand.
    >>
    >> No antibiotics, no hormones, no additives. Their website did mention
    >> grain-fed.
    >>
    >> I shaped one and nuked it on a paper plate, between a dinner paper napkin
    >> for 35 seconds, flipped and nuked again another 35 seconds. Tossed it on
    >> plain hamburger roll naked, to better judge the flavor I've so familiar
    >> with.

    >
    >dear god.


    He never fails to deliver.

    Lou

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