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Old 15th March 2013, 06:53 PM   #1481
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Quote:
Originally Posted by SY View Post
Cow. We're on the hunt for bufala milk...
They seem to have been driven north to Canada. Bufala di Vermont | water buffalo cheese, yogurt, and specialty meats

Fat chance, so to speak, they would hear of it in Wisconsin, at least they permit yellow oleo now.

EDIT - I lie, Dubi Ayalon in Cedar Grove WI has a herd, you would probably have to make a personal visit and charm him.
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Old 15th March 2013, 07:18 PM   #1482
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Well, now that I'm officially a Wisconsin resident (de jure, not de facto), I feel obligated. If my charm works, Cynthia will whip up a batch for your next visit here.
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Old 15th March 2013, 07:22 PM   #1483
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Quote:
Originally Posted by scott wurcer View Post
Fat chance
Ouch, such a big place, and so little bufala HJ's.

Afair, there currently are 4-5 here, plus one just across the B-border.
Example : Buffalo Farm Twente - De boerderij

(couple of them used to produce/deliver milk to Italia. same-same for prime quality beef/pig to Japan)
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Old 15th March 2013, 07:44 PM   #1484
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Well, now that I'm officially a Wisconsin resident (de jure, not de facto), I feel obligated. If my charm works, Cynthia will whip up a batch for your next visit here.
I would avoid the local wine though, if my memory serves me right (I don't have to warn you about the lutefisk, you don't partake).
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Old 15th March 2013, 07:49 PM   #1485
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There are some perfectly mediocre wines available here in Northern Illinois at prices that are very appropriate for high quality wines. So I probably don't need to branch out to WI as well. Plenty in Northern Indiana as well, but that is just frightening to contemplate.

Cedar Grove is not too prohibitive a drive, and my wife is running up to Appleton next week anyway... Appreciate the tout.
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Old 15th March 2013, 08:53 PM   #1486
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and my wife is running up to Appleton next week anyway... Appreciate the tout.
In that case this is not much of a side trip (if they are still around). Their Assiago was good enough for Formaggio.

Park Cheese Company, Inc.
For more than 30 years, Park Cheese has been making fine Italian cheeses, using traditional Old World cheesemaking methods combined with the freshest milk and natural ingredients. The company's Casaro Aged Provolone has been recognized by Bon Appétit magazine as one of the top 10 American-made artisan cheeses. Its full flavor intensifies and sharpens with age, providing the traditional "piccante" (sharp) flavor.
168 E Larsen Dr
PO Box 1499
Fond du Lac, WI 54936-1499
Phone: 920-923-8484
Fax: 920-923-8485
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Old 16th March 2013, 07:12 PM   #1487
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Quote:
Originally Posted by Cal Weldon View Post
"If you don't like Bacon"
If you ever run across it, you should try Wagyu tallow (named ox fat here).

My favorite wholesaler just started stocking Wagyu/Kobe beef (under lock and key display)
At $78/lb, still round the bend, so I better not make a habbit of it.
(as a not so good Catholico boy, saving them for tomorrow, right after I one-hand saluted the BP of VC, in It)

But the Wagyu tallow isn't that expensive, just used it to sear some top round steaks. Organic Bio-(degradable) quality, fyi.
A-OK in comparison to clarified butter, imo.
Example : http://shop.wagyu-farm.nl/Webwinkel-...200-grams.html
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Old 17th March 2013, 05:43 PM   #1488
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Quote:
Originally Posted by jacco vermeulen View Post
If you ever run across it, you should try Wagyu tallow (named ox fat here).

My favorite wholesaler just started stocking Wagyu/Kobe beef (under lock and key display)
At $78/lb, still round the bend, so I better not make a habbit of it.
(as a not so good Catholico boy, saving them for tomorrow, right after I one-hand saluted the BP of VC, in It)

But the Wagyu tallow isn't that expensive, just used it to sear some top round steaks. Organic Bio-(degradable) quality, fyi.
A-OK in comparison to clarified butter, imo.
Example : http://shop.wagyu-farm.nl/Webwinkel-...200-grams.html
Technically Wagyu alone is not Kobe any more than sparkling Aussie shiraz is Champagne. Though there is an Aussie Waygu farm that is 100% grass fed, organic, etc. the HD image on the panel looked like a great compromise actually good as a steak.

I once ordered a $75 200g steak in China rare, it turned out to actually be Kobe with its huge globs of fat. Better in shabu-shabu.

Clarified butter and bone marrow make a good steak fry-up BTW.
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Old 17th March 2013, 07:20 PM   #1489
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Święconka's just around the bend -- I think I told the story about my wife telling the boys that she had to get daddy's kielbasa blessed the Saturday before Easter.
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Old 17th March 2013, 07:41 PM   #1490
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In honour of my Mother's Irish heritage, we are fooding with some rather traditional ingredients. Perhaps not the closest things to Irish recipes but...

Braised beef brisket, cap off, in a Guinness and Jameson and french, yellow and green onion style jus.
Beef tendon in a more traditional asian style with 5 spice, dried chilies, ginger, soy, sugar.
Chicken thigh Ragu done Vietnamese style by my honey with carrot, potato, yellow onion, tomato and fresh chilies.
Potatoes does Poutine style with red and green Jalapeno cheese instead of curds.
Cabbage, fired in bacon fat with onion and crumbled bacon.
Leftover Guinness and Jameson for the cook.
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