congokid wrote:

In message , writes
In rec.food.restaurants wylbur37 wrote:
Here in New York City, many restaurants offer "buffalo burgers" on
their menu (in addition to the usual "beef burgers"). They also cost
about 25% more than regular beef burgers.

What's the big deal about buffalo burgers? Are they supposedly
"better" than beef burgers? Do they supposedly taste better? (I tried
one, and I couldn't tell the difference).

Supposedly, buffalo meat has less fat per ounce than cow meat. I have
eaten buffalo meat before. It tastes okay, but the price tag on it
is not something I can justify on a regular basis.

It's really buffalo, then, and not just the name of the dish? I've had
buffalo wings in some places - didn't look like any part of a buffalo I
can imagine.

(OK, I know it's really chicken).

--
congokid


LOL! Yes it really is buffalo, more properly known as bison. Probably
more common here in the West (US) and costing a little more than beef.

notbob wrote in message news:Vzvfc.147989$JO3.88757@attbi_s04...
["Followup-To:" header set to alt.food.barbecue.]

What's the big deal about buffalo burgers?

The only big deal I'm aware of with buffalo burger (or any buffalo meat) is
its astonishing ability to go from juicy and tender to old saddle leather in
about 3 nano seconds. Never cook buffalo, or even beefalo, past med rare.

nb

It's popular here partly because it's local (although the beef is
too), partly because it's different, but mostly because it's low-fat.
It's about the same price as beef - ie. one-tenth the cost of fish.

I wouldn't cook bison of any kind over dry heat. I'd even think twice
about grilling burgers. Bison responds very well to marinating and
braising; for some strange reason, bison is better in French country
cooking than beef.

wd40

On Thu, 15 Apr 2004, Bubbablue wrote:

notbob wrote in message news:Vzvfc.147989$JO3.88757@attbi_s04...
["Followup-To:" header set to alt.food.barbecue.]

What's the big deal about buffalo burgers?

The only big deal I'm aware of with buffalo burger (or any buffalo meat) is
its astonishing ability to go from juicy and tender to old saddle leather in
about 3 nano seconds. Never cook buffalo, or even beefalo, past med rare.

nb

It's popular here partly because it's local (although the beef is
too), partly because it's different, but mostly because it's low-fat.
It's about the same price as beef - ie. one-tenth the cost of fish.

I wouldn't cook bison of any kind over dry heat. I'd even think twice
about grilling burgers. Bison responds very well to marinating and
braising; for some strange reason, bison is better in French country
cooking than beef.

wd40


We grill bison burgers nearly every week with no problem --
taste is a little "sweeter" than beef.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^
Katherine Becker "As god is my witness
I thought turkeys could fly"
NEVER SEND A FERRET TO DO A WEASEL's JOB --WKRP

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^

You are also helping to re-establish sustainable prairie grazing with
the bison.

JJ

wrote:

On Thu, 15 Apr 2004, Bubbablue wrote:

notbob wrote in message news:Vzvfc.147989$JO3.88757@attbi_s04...
["Followup-To:" header set to alt.food.barbecue.]

What's the big deal about buffalo burgers?

The only big deal I'm aware of with buffalo burger (or any buffalo meat) is
its astonishing ability to go from juicy and tender to old saddle leather in
about 3 nano seconds. Never cook buffalo, or even beefalo, past med rare.

nb

It's popular here partly because it's local (although the beef is
too), partly because it's different, but mostly because it's low-fat.
It's about the same price as beef - ie. one-tenth the cost of fish.

I wouldn't cook bison of any kind over dry heat. I'd even think twice
about grilling burgers. Bison responds very well to marinating and
braising; for some strange reason, bison is better in French country
cooking than beef.

wd40


We grill bison burgers nearly every week with no problem --
taste is a little "sweeter" than beef.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^
Katherine Becker "As god is my witness
I thought turkeys could fly"
NEVER SEND A FERRET TO DO A WEASEL's JOB --WKRP

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^

Dude, check your physics there while you are up on the soap box. A 2000psi
pressure stream of water would be about like using a knife on the carcass.
It would either cut right through the meat, or explode the cavity into which
it was injected. Even 200psi would be far too much.

"Jeremy" wrote in message
...
Sorry to disagree, but any visit to an abattoir yields the injection
room, huge needles inject water into the carcass at about 2,000 lb.
pressure, tenderizing and adding weight.

The chicken available in stores has the normal 8% and now another 15%
"stock"

JJ