I actually agree. We have a commercial bison farm not far from my wife’s office (ironically enough located between BUFFALO and Blue Grass Iowa) and it is so lean it is super difficult to prepare and keep it juicy.Me. Too dry.
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I actually agree. We have a commercial bison farm not far from my wife’s office (ironically enough located between BUFFALO and Blue Grass Iowa) and it is so lean it is super difficult to prepare and keep it juicy.Me. Too dry.
I’ve had bison burgers in Colorado and in Jackson Hole.Who doesn’t like bison burgers?!
I actually agree. We have a commercial bison farm not far from my wife’s office (ironically enough located between BUFFALO and Blue Grass Iowa) and it is so lean it is super difficult to prepare and keep it juicy.
When in Canada, don't get a bison burger. I ordered one on a layover in Calgary. Asked for medium and was told they have to cook it well done per law. It was dry and terrible. Didn't even finish it.Me. Too dry.
When in Canada, don't get a bison burger. I ordered one on a layover in Calgary. Asked for medium and was told they have to cook it well done per law. It was dry and terrible. Didn't even finish it.
I’ve had them in Canada, Colorado and California and all were dry and lacking the flavor of a beef burger. One was cooked medium rare and it was still too dry.When in Canada, don't get a bison burger. I ordered one on a layover in Calgary. Asked for medium and was told they have to cook it well done per law. It was dry and terrible. Didn't even finish it.
BeefYou must like your meat medium or further along then. For people like myself who loves meat Pittsburg blue, rare or at most medium rare, bison meat is better than beef. The low intracellular fat doesn’t need to be rendered out unlike a fatty Angus steak.
Since I like my red meat bloody, my actual favorites are:
Red Kangaroo
Nilgai Antelope
Elk
Reindeer/Caribou
Kudu Antelope
Oryx
Bison
Blackbuck Gazelle
Yak
Beef/Cow
space bar space bar
moose
ostrich
Water buffalo
gnu
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whitetail deer and other smaller American deers and American pronghorn antelopes
We have a friend who makes a gooey pound cake that sounds very similar. It's outstanding!Living in Charleston SC now. Grew up in St. Louis and there was a thing called Gooey Butter Cake. Flour, BUTTER, eggs, sugar and BUTTER. Heart attack in a delicious little square!
I will start it off with a post about Quad City Style pizza. For those of you who don't know (which is probably many Floridians) the Quad Cities are a metro area of around 400,000 people straddling the Mississippi River between Iowa and Illinois with Davenport, Iowa being the largest city.
The Quad Cities culinary claim to fame (other than being the birthplace of sliced bread and taco pizza) is the aforementioned Quad City Style pie (one of your board regulars, @FSUTribe76 actually made one from scratch!)
Unique characteristics of this pie are: cut into rectangles with giant kitchen shears rather than sliced into triangles, a chewy crust with a hint of molasses, toppings like meat, veggies etc. always go UNDER the cheese, a spicy tomato sauce but used in very small quantities, utilizes very finely ground sausage that is spiced with fennel, fresh white mozzarella typically procured locally). Here is a more definitive article on the style if curious from Food & Wine magazine.
Here is a pic from my favorite QC Style pizza place, called Uncle Bill's"
Here is a pie from what most claim is the original QC Style parlor, Frank's Napoli:
If you are ever in our neck of the woods (or in Chicago, where several QC Style places have opened) make sure to grab yourself a pie and enjoy a unique regional pizza varietal!
I am anxious to see/read about your city or region's specialties.
Bon Appetit!
Growing up in Brooksville Florida which was a relatively small, very traditional Southern city for Florida it didn’t have too many specialties of its own. But we were surrounded in an easy 10 min to an hour drive by other cities of relatively unique cultures, primarily the Greeks in Tarpon Springs; Czechs in Masaryktown; the huge number of Philly, Long Island and NYC Italian Americans transplants in Spring Hill; the Cubans in Tampa and the Amish in Sarasota (this was about 1 hour and 15 mins or so but my mom loved it so we went maybe every two or three months for a dinner or lunch on the weekend). So while I ate a lot of typical “Floribbean”/“Southern“ dishes like fried grouper sandwiches, smoked mullet dip, boiled peanuts, Fat Boys “Florida” style BBQ, etc…. I ate just as many cabbage rolls, goulash, rizek/schnitzel and sauerkraut soup from Czech diners in Masaryktown and Media Noches, Tampa style Devilled Crab, ropa vieja and fried Yucca and plantains from Tampa restaurants and sandwich shops. At least once a week we would get pizza or simple red sauce “Italian” dishes in Spring Hill and the surrounds that rival NYC and Philly in quality because they were all run by “retired” restauranteurs from there who knew exactly what they were doing.
So between the above exposure (plus access to one of Florida’s first brewpubs in Dunedin along with its Scottish and Canadian culture and a tiny bit of Mexican-American culture in microscopic San Antonio Florida) and growing up with a Four Seasons pass to Epcot and an easy one hour drive, I got to try Japansee, Norwegian, Mexican, British pub food, Chinese, French and Moroccan food regularly. Since we had the annual pass, it was easy to pop over and grab some unusual food and catch some fireworks Or a ride or two.
That’s why I’m such a foodie/gourmand now, I grew up exposed to tons of different foods. I guess if Brooksville itself had any specialties it would be the big local Florida avocado half (not the tiny California Hass avocados) stuffed with either shrimp salad, fried chicken salad or tuna salad, as well as the fried grouper sandwich, strawberry shortcake using biscuits and localesque Plant CiTy strawberries, fresh Meyer Lemon Meringue, Kunquat or Sour Orange Pies using local fruit and Tangerine cakes as an homage to when there were still a lot of Tangerine groves in the area.
in years gone by, my immediate area was known for citrus. Much of the area was citrus groves - mostly types of citrus that were ideal for juicing; the largest juice processing plant was here.
Most of the citrus industry is now gone, but the area is still the largest kumquat producing area in the world. The local brewery makes a damn good kumquat-infused wheat ale.
When discussing Ybor City, do not fail to mention their Stuffed Potatoes.
I never knew about this
Stuffed potatoes Ball ( PAPAS RELLENAS) recipe - from the Tampa Bay Cuban Recipes Family Cookbook
Stuffed potatoes Ball ( PAPAS RELLENAS) recipe is from Tampa Bay Cuban Recipes, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally...www.familycookbookproject.com
Stuffed potatoes deserve a bake
The poor old potato takes the blame for all of the calories that come from the fats routinely served with it or in which it is often cooked. In fact, potatoes are an excellent and inexpensive...www.tampabay.com
Damn things are addictive, I assure you.I never knew about this
Stuffed potatoes Ball ( PAPAS RELLENAS) recipe - from the Tampa Bay Cuban Recipes Family Cookbook
Stuffed potatoes Ball ( PAPAS RELLENAS) recipe is from Tampa Bay Cuban Recipes, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally...www.familycookbookproject.com
Stuffed potatoes deserve a bake
The poor old potato takes the blame for all of the calories that come from the fats routinely served with it or in which it is often cooked. In fact, potatoes are an excellent and inexpensive...www.tampabay.com
We got a little bag of kumquats from a friend for Christmas. Pow!! What a taste sensation. It has been years since we had any.in years gone by, my immediate area was known for citrus. Much of the area was citrus groves - mostly types of citrus that were ideal for juicing; the largest juice processing plant was here.
Most of the citrus industry is now gone, but the area is still the largest kumquat producing area in the world. The local brewery makes a damn good kumquat-infused wheat ale.
Which brewery? Is this it? Little Gem by Dade City Brew House?
Little Gem - Dade City Brew House - Untappd
Little Gem by Dade City Brew House is a Wheat Beer - Other which has a rating of 3.8 out of 5, with 150 ratings and reviews on Untappd.untappd.com
You serious Clark? I love pizza, and I love St Louis but St Louis style is the most disgusting pizza I've ever had. I'll take QC style over St Louis style every day and I don't particularly like QC styleAnother one from STL. And this incites some people to riot. St. Louis style pizza. Some refuse to believe it’s pizza. Cracker thin crust with something called Provel cheese, which some refuse to believe is cheese! It’s a blend of cheddar, Swiss and provolone. Think white Velveeta. Great melting characteristics.
I have a place in Marco Island. Great restaurants in Goodland for fresh seafood! Crabby Lady’s scallops are awesome!My inlaws had a place in Marco Island for two decades and we went down every single year until my FIL died.
I miss fresh fried grouper sandwiches. And cooking the mangrove snapper I could catch off the dock.
It was badly damaged. It’s shut down as they rebuild.Every trip, often twice! Fun place. I wonder how it weathered the hurricane.
Local place here in Iowa serves New Haven style. Consistently finishes at the top of best pizza in town lists. It's good and I would never turn it down, but it's a tad over hyped IMOA friend of mine is a huge proponent of "New Haven Style" pizza. I don't get it.
To each his own…..but who the hell is Clark?You serious Clark? I love pizza, and I love St Louis but St Louis style is the most disgusting pizza I've ever had. I'll take QC style over St Louis style every day and I don't particularly like QC style
To each his own…..but who the hell is Clark?
Got it😀. But Dan Mullen’s never been in my house!It's a joke.
That's good to know. Thanks for sharing!Every coastal city in FLA will talk about their seafood and Jax is no exception.
Mayport fresh shrimp is fantastic and we love them. It’s really the only fried food I love 🍤.
Another one from STL. And this incites some people to riot. St. Louis style pizza. Some refuse to believe it’s pizza. Cracker thin crust with something called Provel cheese, which some refuse to believe is cheese! It’s a blend of cheddar, Swiss and provolone. Think white Velveeta. Great melting characteristics.
In the South, we call that pound cake.Living in Charleston SC now. Grew up in St. Louis and there was a thing called Gooey Butter Cake. Flour, BUTTER, eggs, sugar and BUTTER. Heart attack in a delicious little square!
I like pound cake, but gooey butter doesn’t crumble. At all! Don’t know if you’re familiar with Jim Gaffigan, but look up him eating St. Louis pizza. He also eats toasted ravioli and gooey butter cake. It’s really funny. He wonders if you can get diabetes in mid bite😎In the South, we call that pound cake.
I go to Pepe's whenever I'm in that area and that clam pizza is really good. The style is similar to Neapolitan pizza in Italy which is also some of the best anywhere IMO.A friend of mine is a huge proponent of "New Haven Style" pizza. I don't get it.
Style being the operative word here.Hot off the press from America's Test Kitchen
The Best Tampa-Style Cuban Sandwiches
I like when places say Panini sandwich. Makes me laugh.I love all Cuban sandwiches, even the ridiculous facsimiles that I find in hospital cafeterias here in California that are essentially ham and cheese paninis.