>We've been having exceptionally good luck with ground bison, which you
>ought to be able to find in 1 pound vacuum packs at larger grocery
>stores. One pound makes two decent patties, which I'll then season
>and dock each side with a fork, which keeps them from ballooning up.
>(We go sans roll to help out with my blood sugar, so it helps to not
>have juice running out all over the place. If you cook it right, the
>end result is perfect.)

I first started to eat Buffalo after I read Dan O'Brian's Buffalo for the Broken Heart. Finding it a decent price was hard, but a local vendor did buffalo jerkey and at $10 a lb it was a complete steal. Both he and O'Brian agree that buffalo burgers are evil because they lack the right fat content...

...unless you're eating feedlot buffalo which is just as unhealthy as feedlot cattle (See Fast Food Nation). I don't do buffalo often, but when I do it's from places I know are use a grassfed, non-grain finish, to their meat. If I'm going to blow $5lbs for chuck I'd like to be sure I'm not paying $2 of that out in antibiotics and corn.

Kifto, btw, is the bomb. It violates a bunch of my dietary laws and I'm a little leery of ground, uncooked meat (dude have you seen those kitchens?) but I've had my hep-A shots and do it once in a blue moon. Are you seriously doing a homemade kifto with buffalo? Wicked.

yours in food,
t.

Trigger Argee
trigger_argee@hotmail.com
Manon, Maccadon, Orado, etc.
Denton, never leave home without it.

"I hate to advocate drugs, alcohol, violence, or insanity to anyone, but they've always worked for me." - HST