Food For Thought

Buffalo Burger Recipe

Buffalo Burger
This Buffalo Burger recipe is adapted from one of Ted Reader’s (  In honour of this month’s theme we made the burgers out of ground buffalo instead of beef.  A few of us have tried this recipe and it is YUH-MEE.  If it was a lily, it would be well and truly gilded (not gelded – gilded – look it up).  Because of the cheese stuffed into the middle of the burgers they end up BIG.  So, skip lunch and be prepared for a belly buster. Pictures and food-styling below expertly provided by our own Kerry Johnson.
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Different Cuts and Variety of Meats

We're shedding a bit of light (not too much) on The Variety Meats (say...wouldn't that be a good name for a band?). Now, nobody likes a good premium cut like yours truly. You'll never see me say no to a rib-eye. But, if we all only eat rib-eyes, what happens to the rest of the critter?

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Recipe of The Month: Tart’n Tangy Barbecue Pork Ribs Recipe

Featured in our April 2006 edition of the Hot Line all about Pork Yield. A delightful new way to try pork ribs. Goes well with corn on the cob and a tossed salad.

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Stilton Bacon Burger Recipe

This recipe and the one below were graciously submitted by some of our readers. In appreciation of their submissions they each received a $25 gift certificate. Thank you to everyone who submitted recipes.

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