When I first started this blog, I sent an email to my friends announcing its arrival. Since most of my friends have Gmail, the resulting Google Ads that appeared alongside our meat discussion were quite interesting, and in some cases, hilarious.
The strangest result we found was the truly huge amount of advertisers offering to ship fresh bison meat straight from their farm. Is there such a huge demand for air-mailed buffalo? Or are buffalo connaisseurs concentrated on the internet? It’s a mystery.
In any case, my friend Rosie, who lives in Wyoming and was raised in Omaha, always says that the buffalo steaks and burgers out there are much tastier than the ones you can get at the butchers of the east coast. So, I’m inaugurating the (1st Annual?) Chomposaurus Bison Challenge, where we ask purveyors of fresh buffalo from the heartland to send us meat that we will test (through the most scientific of eating). We will compare it to the frozen buffalo patties you can buy on the east coast and let you know what the difference is and where you should order your tasty bison from.
If you have suggestions of where we should get our buffalo or how we should cook it for maximum flavor, please leave a comment or email us.