buffalo stew: low and slow

Say you pick up some buffalo meat, and say it's getting colder out and you want to make a lazy man's stew. You get some root vegetables - nothing from above the earth. It's getting to be winter time for crying out loud.

Well, right as I write this, the apartment is filling up with the scent of comfort, i.e. garlic, onions and bay leaves, surrounded by cast iron, lid-on, slowly, slowly bubbling on top of the stove.

At first, I got things going, then spent a little time searching around on the internet. All I kept seeing was the same: buffalo has less fat than beef, so it cooks quicker. The answer - low and slow. So, I walked inside and lowered the heat. The motivation for it all? Half coming from the finish of a chilly bike ride, half coming from the desire to empty my freezer a bit. That buffalo, after all, came from Sonny D'Angelo's Meats in Philadelphia.

As for the recipe - I invented it myself.

1 pound of buffalo meat, preferably not a loin cut
2 parsnips, chopped roughly
1 large Spanish onion
2 cloves of garlic
2 bay leaves
salt, pepper

Chop the buffalo meat into cubes, perpendicular to the grain, the way you'd cut a brisket.
In a pan with super hot oil, sear the buffalo cubes, but just for a few seconds or until slightly browned.
Saute the chopped root vegetables, add salt, pepper and the bay leaves.
Add in the meat, stir a bit and slap the lid on.
Cook on low heat, about 2.5/10 power, for three hours.

infographics*

You may have heard the term "infographic" before, but it was new to me this summer when someone mentioned it to me. Ah, that's what those are. Those.... clever... graphics... that New York Magazine must have a staff of people devoted to.

Anyway, to encourage me to revitalize this blog a bit, here's a little something I stumbled upon on hunch today, albeit through Mark Bittman's blog at the Times.

It didn't take beer, wine and coconut curry to convince me I was a liberal though..

Check out all the other liberal vs. conservative food trends here.

so what have i been up to

Hibernating with this blog, for one?

Cooking? Yes, to an extent.

The winter, you might ask? What's been on my fork? Jambalaya with shrimp, pork, beef, and andouille. Twice. Rich crab gumbo served piping hot. T-bone steaks bought on sale, thick-cut, seared on a new cast-iron grill pan. Vegetable de-tox soup, with homemade veg. stock, which needs a little work, but is basically vegetable tea, superfood. Spinach omelettes, heavy on the spinach, binded by a single egg. Whole braized branzino cooked summer style in lemon and herbs (possibly the most enjoyable meal of all). Lots of roasted roots. Couple of tempeh meals (yes, I can eat that stuff, but lately have not been enjoying it much). Slow-cooked pork shoulder bought real cheap, cooked all day, so good you could have cried.

Drink-wise? Two major beer, um, tasting sessions, fridges stocked with serious brews - the Harboon Leviathan collection, home-brewed coffee stout, Bitches Brew from Dogfish, rubbing elbows (and ice fishing) with a national award-winning IPA home brewer, a brewery trip to Brooklyn Brewery.

In the meanwhile, what else, as homework?

Just about finished digesting the food edition of The New Yorker, which came out in November. Brushed up a little more on Euell Gibbons and his foraging genius.

Made plans to plant potatoes at the lake next month (they'll be ready in time for the fall - cut up a potato, put one "eye" in the ground, and wait six months, that's it).

Made further plans to be at said lake in mid-July, knowing that raspberries surrounding the entire place will not be there two weeks later.

Considering purchasing an outdoor food smoker "for my Dad."

Signed on to cook Easter meal for parents, because they'll be traveling and arriving back in NY that Sunday.

Ate at a trendy Korean food truck on a cold day and was disappointed. Ate at a Bistro Truck, well.. the "Bistro Truck," and loved it.

Took my parents to Gino's Italian pasta place in Bay Ridge, swearing that it was awesome, and it held true to my swears. They loved it.

For food safety reasons, held true to only ordering burgers in restaurants medium-well, even though I'd love them medium or medium-rare. Also, held out on calling anyone out or mentioning said rule.

Been a year-plus of eating no chicken. OK, ate chicken once, but it had to be "air-chilled."

Progress -- what have YOU done?

on chili appreciation

So, why should you love chili?

First, let me admit that, at first, I did not even like chili. I thought it was strictly dude food, along with hot dogs, mac-and-cheese-in-a-box, and more. Then, I made a batch or two and set out to find a good, all-around chili recipe, which I did find and have been using for the past two or three winters (recipe below).

Chili grew on me for a few reasons. First, it takes all of about 20 minutes and under $10 to get a good batch going. Once you've got it up and simmering, lower the heat, throw the lid on and do something else. As I write this right now, my apartment is full of the comforting scents of chili. I managed to skip all of last winter, so this is the first batch in a long time. Secondly, when it's cold out, a bowl of something warm - like pho, like chowder, like bisque - is righteous. Lastly, you get to use things that might otherwise just sit on your spice rack. That alone is satisfying.

The chili I chose to make today put to use some Hunter's Blend ground meat I picked up from D'Angelo Bros. Meats in Philadelphia and had kept in my freezer. It's a mixture of whatever Sonny D. has at hand, and this particular batch is six types of meat - pheasant, wild boar, venison, antelope, beef and one other kind I cannot recall. At the suggestion of a good friend and his smart girlfriend, I went easy on the spices so as not to overpower the meat mixture that was made with such consideration. If you've ever met Sonny D'Angelo, witnessed his butcher shop antics or seen him harass anyone, you'll feel good in knowing that he stands by all his products with a lot of pride. As mean and misunderstood as he might be, I can picture him sitting somewhere, inside from the cold, making a chili much like the one on my own stove right now.

So, whatever it is that you get out of chili, even if it's just a good food to throw into a crockpot and serve while watching the football game, what I want to do is encourage you to realize that it's a food that shouldn't be taken for granted. Find your own thing or two to appreciate about it, whether it's for being the rustic, simple food that it can be, or because it came from the hand of an angry Italian guy in South Philly.

"Good Chili," originally from www.chilicooks.com

1 lb. ground meat
1 medium onion, chopped
2 garlic cloves, minced
1 8 oz. can tomato sauce
1 c. water
2 tbs. chili powder
1 tbs. flour
1/2 tsp. ground cumin
1/2 tsp. sugar
1/3 tsp. ground allspice (my own addition)

Brown the ground meat, onion and garlic. Drain out all the liquid. Stir in remaining ingredients and mix well. Cover and simmer, stirring occasionally, for an hour. Makes 4 servings. Done.

today i discovered the andi system and almost cried

Today, on a quick stroll through Whole Foods, a small sign caught my eye going down the escalator. "What is the ANDI system?"

I spotted another sign down in the produce section and what I read almost brought me tears of joy. If this has been going on all year, it's the first time I noticed it - the Aggregate Nutrient Density Index, a numerical system on in-store grocery items and produce that rates them based on their vitamin/nutrient density per calorie. Kale and Collards, dark, leafy vegetables you've been hearing and reading were so good for you for years now - 1000 points, a perfect score. Soda, the sugary, colored, liquid corn - go home, 1 point.

Sure, I had to seek out the card that explained the scale, but this kind of marketing is exactly what this country needs - an easy-to-read, clear graphic with a number that straight-up tells you which foods are best for you, and which filled with filler or even empty, addicting calories like the ones you read about in Fast Food Nation. The ANDI system was adopted from a book written by Dr. Joel Fuhrman's book, Eat For Health, which proposes that a formula exists for healthy food: H=N/C. Health equals nutrients divided by calories.

What does that tell you? Well, nothing that you don't already know if you've listened to any of the books that have hit mainstream in the last few years. Whole foods and, generally, a plant-based diet will fortify you with vitamins and nutrients. Nothing processed, nothing with preservatives. And, if you look at it this way, nothing too white.


I thought of Jamie Oliver. I thought of Huntington, West Virginia. I thought of how much far away things still are from being perfect, how it's cheaper to go across Union Square to the McDonald's for two Big Macs for $4 than it is to buy a pound of grapes right here in this Whole Foods. But, this is a great start, and what's more, I think it's a system that even our parents might buy into. Many younger folks might easily, but, if they do, as a group, then we're onto good things.