Inquiring minds want to know: Longhorn vs. Buffalo

February 10, 2004

On Mon, 09 Feb 2004 00:09:23 -0800

Heidi Schuppenhauer <heidis@...> wrote:

> te:

>>>In the interests of science, I've tried to find people

>>>that have eaten both Longhorn AND Buffalo, but

>>>have not come across anyone.

>>

>>The key to having a great buffalo steak is that you must cook it slow,

>>on low heat, and rare. If you cook it like a beefsteak it will be but a

>>pale image of what it could be.

>>

>>In the interests of science...hehehehe...I would suggest you order a

>and cook it as described above.

>>Then you will exclaim with everyone else, " buffalo is fantastic. "

>

>That may be great, but my longhorn doesn't require anything

>special, just cook it. Have YOU compared longhorn and buffalo?

>I DO agree that lofat meat needs to be rare ... but I like the

>broiler method.

Yes they both are excellent. Northstar Buffalo is so good that even raw

the toughest cuts are tender and the more tender cuts cut like butter.

The last time I experienced that was with genuine Kobe Beef from Japan.

I got burnt out on broiling meat. I usually use a grill all winter long

and " kiss " a 1 1/2 inch steak on VERY high heat (trying to simulate the

restaurants) about 30 - 45 seconds a side. Luscious!

Make no mistake about it, however you like your steak cooked, the best

ones this side of the Mississippi are grilled by me. <weg>

Liking

" They told just the same,

That just because a tyrant has the might

By force of arms to murder men downright

And burn down house and home and leave all flat

They call the man a captain, just for that.

But since an outlaw with his little band

Cannot bring half such mischief on the land

Or be the cause of so much harm and grief,

He only earns the title of a thief. "

--Geoffrey Chaucer, The Manciple's Tale

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