You've dined with me Trevor, so you know exactly how much travel has
broadened me.
American barbecue in all its several varieties is always highly spiced, tho
not always hot-spicy. In the best instances the spices are well-enough
blended so that while the fire is unabated there's a degree of subtlty.My
guess would be that you were confronting the local cuisine.
Buffalo, my understanding is, have a set of short ribs that run upward from
the spinal chord to support the hump--these are the hump ribs.
Maybe vegetarians should close this particular menu at this time.
Mark
At 10:31 PM 3/9/2004 +0000, Trevor Joyce wrote:
>Mark:
>
>>On a thoroughly different note (tho I suppose transsubstantiation could be
>>read into this), as a confirmed carnivore I've of course eaten buffalo on
>>occasion. Like most game it's not easy to cook, I guess. But it's sometimes
>>been very fine. One thing I've never had, tho: Francis Parkman mentions in
>>his appalling and very beautiful The Oregon Trail that buffalo hump ribs
>>make the finest breakfast a man could imagine. So there's something to
>>strive for.
>
>Per ardua ad buffalo hump, eh? I stopped at a Buffalo Diner or
>somesuch once in Virginia. Being asked how I wanted my bit of beast,
>I panicked and chose "barbecue." I'm still unsure whether the crude
>strength of the sauce said something about the loacal cuisine, or the
>quality of the meat. (Is it Quevedo that has an attack on the use of
>spices in Spanish cooking?)
>
>Are there special ribs in the hump? Like the fancy champagne upstairs
>in those double-decker Boeings?
>
>>So I'd imagine that Australians name there little girls Skippy. (As one
>>otherwise adult Australian friend exclaimed when I mentioned that I'd dined
>>on kangaroo: "You ate Skippy?")
>>
>>Isn't it a wonder how travel broadens one?
>
>If you scoff enough Skippies, it certainly will!
>
>Best,
>
>T
>--
>------------------------------------------------------
>http://www.soundeye.org/trevorjoyce
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