Moi: It should be fun Mrs. K has made a chocolate p-can pie. I'm looking foward to being the taste tester. It smells Great. You and SB have a fine time as well.
Boxer: And to you and Mr. Boxer! Finest time mydear.
Karl, happy Thanksgiving to you too! You don't happen to live on a replica of the Mayflower, do you? Have a great holiday weekend and tell Mrs. Karl to save some pie for us.
Eggy: Happy Thanksgiving to you, hope you had a good time! I did enjoy the taste testing, however the chocolate didn't seem to add as much as was hoped for. Particularly when I think of all her extra work.
Chickory: Well the setting was urban suburb, but it was a lot of fun. And we're going down to Williamsburg this weekend. Hope you and V enjoyed it.
Pam: No not the mayflower. She was a dinner boat. We will be aboard a replica of the Susan Constant and the other two ships from the Jamestown Colony on Sunday. They were here before the Mayflower.
It was a simple rolled round roast that I cooked to medium rare the last bit of time I had the turkey in. 350 degrees, about 20 minutes per pound. Because I butcher my own game, I have developed my own way of meatcutting. This was made of a couple of the smaller muscles of the quadriceps (round) that were tender enough for steaks, but too small to make steaks worthwhile. Rolled together and tied, and draped with a couple strips of bacon to keep the surface from drying out was all I did. Buffalo needs little help for flavor.
If you get an equivalent cut to beef, you can treat it about the same except that with no fat to speak of, you can dry buffalo out by over cooking. If you want a good oven roast or steaks, the tenderer cuts of the beef-equivalent are best: sirloin, loin (ribeye or strip), tenderloin, and a few of the round pieces.
Buffalo can be tough if it is not aged long enough.
I can point you to a good mail order place for small orders - most people don't want a whole buffalo like I get.
Serendipity: Sounds like a great roast. I am aware of some of the difficulties of cooking with Buffalo. We've only ever had it on a small scale. Do you raise Buffalo? Or do you harvest them in the wild? I would be interested in your mail order source. Do they have the Elk as well?
I sent some to my parents for Christmas a couple years ago. Easy shipping, good cuts of meat. They loved it and Mom has purchased more on her own. Not cheap, but not overpriced for what it is.
Found this outfit through the owner's book "Buffalo for the Broken Heart" and some ensuing internet searching. Grass fed bison is best - the meat keeps healthy fat and is leaner.
I neither raise or actually exactly hunt these. (If I had the space, I would be tempted to have a small herd, despite how dangerous they are.) I have found a few folks who raise small numbers and who will sell me one for meat. They are more common out here. The harvest is not really a hunt, but the work of taking a buffalo from the hoof to the table is real enough.
I don't know a source of elk, though there are game farms who sell red-deer/elk meat. I can check around, I know at least one person who has farm-elk. Mine come from the National Forest - at least when we are lucky. The freezer is full this year.
Well, my goodness--by now that turkey an pie is digested--but belated Thanksgivin' greetings all the same.
I'se happy ya mentioned the Susan Constant--amazin' how many folks doan know folks wuz here afore the Mayflower... or that Squanto spoke the Kings English when he wandered out of the woods to show them mayflower folks the local flora.
Kudos to Mrs K for tryin' the choc/ pecan pie--it SOUNDS heavenly.
Serendipity: Thanks for the contact. It does seem a little expensive. Yet comparatively Mrs. K has taken to shopping at the Whole Paycheck (Whole Foods) where everything cost 20 to 30% more than anywhere else. So I guess it's not that bad.
When I was young I lived on a cattle ranch, I'm aware of the work involved to in hoof to table. Although buffalo must increase the scale quite a bit.
Hunting the Tetons and having a full freezer are definitely a good thing.
Aunty Belle: And to you and Uncle, hope y'all had a fine time.
Yes ma'am, an awful lot had happened in this country, long before the Mayflower showed up.
I finished the last of that pie with lunch today. She says she's going to modify the recipe and try it again for Christmas. She promised she'd make the original recipe (the one without chocolate) just in case.
14 comments:
Happy Thanksgiving to you and Mrs. Karl! Hope you enjoy a wonderful, warmth and good-food filled day.
Happy Thanksgiving to you and Mrs. Karl. Enjoy your day.
:-)
Moi: It should be fun Mrs. K has made a chocolate p-can pie. I'm looking foward to being the taste tester. It smells Great. You and SB have a fine time as well.
Boxer: And to you and Mr. Boxer! Finest time mydear.
Happy Thanksgiving to you and the Mrs, and enjoy all the taste-testing!
eggy
happy thanksgiving Karl. I imagine you and mrs K in a very pilgrimey seaside setting . Enjoy!
Karl, happy Thanksgiving to you too! You don't happen to live on a replica of the Mayflower, do you? Have a great holiday weekend and tell Mrs. Karl to save some pie for us.
Eggy: Happy Thanksgiving to you, hope you had a good time! I did enjoy the taste testing, however the chocolate didn't seem to add as much as was hoped for. Particularly when I think of all her extra work.
Chickory: Well the setting was urban suburb, but it was a lot of fun. And we're going down to Williamsburg this weekend. Hope you and V enjoyed it.
Pam: No not the mayflower. She was a dinner boat. We will be aboard a replica of the Susan Constant and the other two ships from the Jamestown Colony on Sunday. They were here before the Mayflower.
Karl,
Just 'cuz I used that photo, lightning is not off limits, have at it.
Serendipity
Karl,
Buffalo roast:
It was a simple rolled round roast that I cooked to medium rare the last bit of time I had the turkey in. 350 degrees, about 20 minutes per pound. Because I butcher my own game, I have developed my own way of meatcutting. This was made of a couple of the smaller muscles of the quadriceps (round) that were tender enough for steaks, but too small to make steaks worthwhile. Rolled together and tied, and draped with a couple strips of bacon to keep the surface from drying out was all I did. Buffalo needs little help for flavor.
If you get an equivalent cut to beef, you can treat it about the same except that with no fat to speak of, you can dry buffalo out by over cooking. If you want a good oven roast or steaks, the tenderer cuts of the beef-equivalent are best: sirloin, loin (ribeye or strip), tenderloin, and a few of the round pieces.
Buffalo can be tough if it is not aged long enough.
I can point you to a good mail order place for small orders - most people don't want a whole buffalo like I get.
Serendipity
p.s., let's see your lightning haiku...
Serendipity: Sounds like a great roast. I am aware of some of the difficulties of cooking with Buffalo. We've only ever had it on a small scale. Do you raise Buffalo? Or do you harvest them in the wild? I would be interested in your mail order source. Do they have the Elk as well?
Karl,
Here is the source:
http://wildideabuffalo.com/?gclid=CL750Yn52qwCFeFdTAod1iWM-w
I sent some to my parents for Christmas a couple years ago. Easy shipping, good cuts of meat. They loved it and Mom has purchased more on her own. Not cheap, but not overpriced for what it is.
Found this outfit through the owner's book "Buffalo for the Broken Heart" and some ensuing internet searching. Grass fed bison is best - the meat keeps healthy fat and is leaner.
I neither raise or actually exactly hunt these. (If I had the space, I would be tempted to have a small herd, despite how dangerous they are.) I have found a few folks who raise small numbers and who will sell me one for meat. They are more common out here. The harvest is not really a hunt, but the work of taking a buffalo from the hoof to the table is real enough.
I don't know a source of elk, though there are game farms who sell red-deer/elk meat. I can check around, I know at least one person who has farm-elk. Mine come from the National Forest - at least when we are lucky. The freezer is full this year.
Serendipity
Well, my goodness--by now that turkey an pie is digested--but belated Thanksgivin' greetings all the same.
I'se happy ya mentioned the Susan Constant--amazin' how many folks doan know folks wuz here afore the Mayflower... or that Squanto spoke the Kings English when he wandered out of the woods to show them mayflower folks the local flora.
Kudos to Mrs K for tryin' the choc/ pecan pie--it SOUNDS heavenly.
Serendipity: Thanks for the contact. It does seem a little expensive. Yet comparatively Mrs. K has taken to shopping at the Whole Paycheck (Whole Foods) where everything cost 20 to 30% more than anywhere else. So I guess it's not that bad.
When I was young I lived on a cattle ranch, I'm aware of the work involved to in hoof to table. Although buffalo must increase the scale quite a bit.
Hunting the Tetons and having a full freezer are definitely a good thing.
Aunty Belle: And to you and Uncle, hope y'all had a fine time.
Yes ma'am, an awful lot had happened in this country, long before the Mayflower showed up.
I finished the last of that pie with lunch today. She says she's going to modify the recipe and try it again for Christmas. She promised she'd make the original recipe (the one without chocolate) just in case.
Congratulations Karl. Aurora Borealis wins.
Serendipity
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