Grassfed Bison

Tomorrow, I will give you a full report on bison goulash. Tonight, all I can tell you is I may have a new best friend if this exemplifies the quality of bison they sell at the Hollywood farmer's market.

Whole Foods is the only other place I can regularly get bison, and Linder Bison may be my other source. They offer a variety of cuts, from chuck and round to sirloin. I bought two pounds of top round and chuck for my goulash, which I'll crock pot tomorrow.

They had an abundance of propoganda, which she shoved into my bag, scornfully radiating her brainwashed, and halcion fueled sanctimony. The pamphlets incessantly prostletized about the benefits of organic, grassfed bison, and the holistic benefits of free roaming buffalo. I don't care. Excuse me if I seem insensitive. As long as it fuels my unsettling lifestyle, they could force the buffalo to sit through a Woody Allen marathon and I wouldn't give a flying crank.

As long as it turns out tender and wild. I love earthy stews that showcase game meat, and I still consider buffalo game meat. It is the most widely proliferated range meat and has a slightly richer taste then beef. The only problem is its anorexia. Buffalo, by virtue of their free range nature, have little fat. That's great if you want to broil Calista Flockhart, but it works against you if you want a succulent cut off bison.



So, do like I do and crock pot it. Low and slow for several hours should make it fall apart and absorb the paprika overloaded stock. One day I want to try a confeit of buffalo.