Food For Thought

Buffalo Burger Recipe

Buffalo Burger
This Buffalo Burger recipe is adapted from one of Ted Reader’s (www.tedreader.com).  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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