Tonight I came home and cooked up some Bison. Oh yeah, Lindner 100% grassfed, free-range Bison. And eggs. I finally made it out to the Hollywood Farmers Market so I could get my hands on some.
Honestly, I would really prefer to only eat 100% grassfed, free-range meat. Any increase in cost can be balanced by simply eating less meat. At the same time, buying free-range meat from New Zealand kind of robs Peter to pay Paul. So Angelinos are blessed to be able to get Lindner Bison.
And the Lindner Bison was delicious! Kind of like a cross between lamb and beef. It also felt more filling somehow, potentially because it has significantly more protein than beef, chicken, lamb, or salmon. And more iron, which rocks. I cooked up the whole .5 lb steak, but I think two healthy-eating people could easily each have a meal with .25 lb. I had to put some in the fridge because I couldn't finish it all.
Now, the trick to steak and eggs is that I don't add anything to the eggs. When I'm making eggs for breakfast I'll add milk and lots of pepper, but for steak and eggs I want the eggy-est eggs to balance the steak. I also use A-1, but I made sure to taste the bison first and then use less A-1 so the flavor of the meat came through.
Also good, when you have steak and eggs for dinner, a cup of I-have-tons-of-work-to-do-tonight coffee goes with it perfectly. Blog post's done.





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