that sounds like a great supper . . I was kidding about the bear grease , though , I use that heart-smart cooking oil , and store bought brown eggs , although I would rather have my own hen eggs ( just too many coyotes around )
Racoons, coyotes, foxes.... we got a farmer on speed dial. Great eggs. I love Banty eggs btw, and always order some. They make great pickled eggs.
Yup it sure were. especially with all of those little pieces of carrots and spuds I had cooked with the beans. I just spooned a bunch over the corn bread and chowed down.
LOL , as long as he don't strike any matches , he'll prolly be ok ..he could always wear some longjohns , prolly just blow the flap off , LOL hey , guess what I got in the mail today ? . thanks OT , man , I really appreciate all the info & perspnal pics off the printer & pc , I'd love to see a herd of bison , it's on my bucket list ...sent ya a pm . you spent too much $$ on it , you rascal , I owe ya one . you know what a banty egg is ? ? and know how to pickle eggs ? ? your stock just went up a few notches . you'd make a fine hillbilly .
There's a place called Carolina Bison over by Asheville that has a herd of about 400 bison, and they give tours.
I imagine the supply is limited, but that also means that bison is more humanly raised than most cattle. Meat isn't something I have every day, and I rather pay a bit more for good product, and go out of my way not to buy mass produced stuff.
No, the suply is not limited. They operate all year long. They also ship a lot of it all over the country to.
Since we seem to have moved into a discussion about bison... Has anyone here ever eaten water buffalo - perhaps when they were attending the "Great Southeast Asia Dance Party"? I wonder how water buffalo compares to bison as far as flavor, texture, and leanness?
I've had deer, elk, bison, cow, lamb and every thing inbetween but no water buffalo. But I do agree with you.
s I don't know how it'd compare , but I raise a few Angus for the freezer every year , so that's my meat supply , and I'm well happy with it . I've heard that Buffler is right tough and stringy , never have had it myself for a table steak or roast , what are your thoughts ?
Most bison are grass-fed and don't develop a lot of marbling in the meat, so they are real lean. Bison is good, it tastes a lot like real lean beef. The trick to cooking bison is that you've got to keep it moist while cooking - either cook it in a liquid (pot roast), or if you grill it use a thinner, almost watery sauce to baste it frequently.
maybe a pressure cooker ? what say you ? well , the Angus and Hereford I raise are much the same way , but I don't see the advantage of Bison over Hereford meat , and I don't have to worry about 'pink slime' either , ya know ?
About the only advantages of bison over beef are that bison is lower in fat, and doesn't generally contain all the growth hormones, antibiotics, and feed additives that most commercially raised beef does. But I have faith in corporate America and the factory farms - give 'em 40-some years, and bison will be just as unhealthy to eat as the rest of the mass-produced agriculture is.
well , my cattle are strictly grass fed on my own mountain pasture land , the land is my heritage from my Father and his Father before him , I do put out a salt block / trace mineral salt block ,,, but that's it , my cattle graze on pure , sweet mountain grass , and other than the loaf of bread my wife feeds them when she comes in on Friday evening , that's all they get ... no steroids , no antibiotics , no additives ... I'm a Hillbilly , ya know ?
This thread is sort of like the real 'Scatter Brains' in a way , no one stops by anymore . time changes even Hillbillies . Thanks to everyone that took the time to post here on my thread , and a special thanks to Old Timer and Spots Cat . . Now , let's all make tracks for Smartys Place .
