Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 For those of you who use unusual meats, do you have a source or sources for buffalo meat?I am specifically <deep sigh> looking for a really high quality buffalo / grass-fed liver. Hi Marilyn, Have used this company and the meat is terrific. Our Health Food Store carries burgers. Don't know if they sell liver but there is and 800 number you can call. See: http://www.blackwingbison.com/?gclid=CLCHzMbLmZICFR0yFQodhUzG-w Take care, PatCreate a Home Theater Like the Pros. Watch the video on AOL Home. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 > > > I can get stew meat and London Broil at the local whole foods. But > the liver... well.... > > I hate liver. Hate it, hate it, hate it. > > However, the oncologist said that because of my weight, there was > likely to be more blood loss with the surgery, and she would want me > to take oral iron -- which, we all know, is contraindicated for us > SCDers. I suggested liver pate (I have a recipe which makes liver > ALMOST palatable...), and she laughed at my expression, but said > that would work fine. Jody and cooking pal has a nice looking recipe for chopped liver in their new book if you want to try something different. (I just read it this morning) It has lots of egg and onion in it. It looks pretty tasty. But it's with chicken, not bufffalo meat. I really like chopped liver myself, as an occasional dish, (come to think of it, haven't had any for a few years) so never fully " empathize " with all the anti- liver remarks. However, I've never made it myself. That part puts me off more than a bit. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 At 09:04 AM 3/19/2008, you wrote: Jody and cooking pal has a nice looking recipe for chopped liver in their new book if you want to try something different. (I just read it this morning) It has lots of egg and onion in it. It looks pretty tasty. But it's with chicken, not bufffalo meat. So now all I have to do is FIND the new cook book which I bought. I know it's here... in a SAFE place, somewhere. I really like chopped liver myself, as an occasional dish, (come to think of it, haven't had any for a few years) so never fully " empathize " with all the anti-liver remarks. Usinger's Sausage in Milwaukee used to make my favorite sausages. Regrettably most of theirs contain illegals. One liver sausage does not have illegals as far as I can confirm, and the other does. I actually like it. However, I've never made it myself. That part puts me off more than a bit. Well, I used to be in charge of cooking liver when I was younger, and the SMELL of it cooking just puts me off, along with the fact the aroma lingers. But I'll do liver pate rather than take an illegal iron supplement. I haven't come as far as I have to tear up my gut now! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 Hi Marilyn, I have not ordered from these people yet only because around the end of last year and the beginning of this year I got a quarter of a cow, half a hog and a lot of chicken and my freezer was full. I have been planning to order when I got some room. They don't show liver on their website but I would call or email. Surely, they have it. I can't imagine what they'd do with the rest of the animal (bones, organs, etc.) We have been eating away at all the meat and have freed up some space now. They have a $60 minimum order. If you are interested in buying from them but don't want $60 worth. I'd go in with you. Here's the link, http://www.thunderheartbison.com/index.html I'm so glad you were able to get a plastic surgeon on the team. We're still praying for you. Best wishes, Kim H. Re: Buffalo Meat? At 09:04 AM 3/19/2008, you wrote: Jody and cooking pal has a nice looking recipe for chopped liver in their new book if you want to try something different. (I just read it this morning) It has lots of egg and onion in it. It looks pretty tasty. But it's with chicken, not bufffalo meat.So now all I have to do is FIND the new cook book which I bought. I know it's here... in a SAFE place, somewhere. I really like chopped liver myself, as an occasional dish, (come to think of it, haven't had any for a few years) so never fully "empathize" with all the anti-liver remarks.Usinger's Sausage in Milwaukee used to make my favorite sausages. Regrettably most of theirs contain illegals. One liver sausage does not have illegals as far as I can confirm, and the other does. I actually like it. However, I've never made it myself. That part puts me off more than a bit.Well, I used to be in charge of cooking liver when I was younger, and the SMELL of it cooking just puts me off, along with the fact the aroma lingers.But I'll do liver pate rather than take an illegal iron supplement. I haven't come as far as I have to tear up my gut now! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 > At 09:04 AM 3/19/2008, you wrote: >> Jody and cooking pal has a nice looking recipe for chopped liver in >> their new book if you want to try something different. (I just read >> it this morning) It has lots of egg and onion in it. It looks >> pretty tasty. But it's with chicken, not bufffalo meat. >> > > So now all I have to do is FIND the new cook book which I bought. I > know it's here... in a SAFE place, somewhere. Well I was going to tell you I would scan it in for you and send it to you offlist, but for some reason my scanner has gone all tempermental and declines to work with my laptop. > > >> I really like chopped liver myself, as an occasional dish, (come to >> think of it, haven't had any for a few years) so never fully >> " empathize " with all the anti-liver remarks. > > Usinger's Sausage in Milwaukee used to make my favorite sausages. > Regrettably most of theirs contain illegals. One liver sausage does > not have illegals as far as I can confirm, and the other does. I > actually like it. > > >> However, I've never made it myself. That part puts me off more than >> a bit. > > Well, I used to be in charge of cooking liver when I was younger, > and the SMELL of it cooking just puts me off, along with the fact > the aroma lingers. Okay. That accounts for a lot!! <g> > > > But I'll do liver pate rather than take an illegal iron supplement. > I haven't come as far as I have to tear up my gut now! Is something preventing you from getting the IV that others have mentioned? I thought that was legal. Mara Quote Link to comment Share on other sites More sharing options...
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