Where the buffalo [used to] roam

Gem Farms bison crossing the New York State Thruway. Photo from the Times Union, http://www.timesunion.com.

Bison can swim?

That was my first thought when I read the amusing but sad accounts about a herd of buffalo that escaped from Gem Farms in Schodack and traveled as many as 20 miles, most of them swimming across the Hudson River, crossing the Thruway and wandering into Bethlehem, where they eventually were dispatched.

My second thought was more somber. Man, bison farming is tough.

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A picture of indecision

My inbox Monday afternoon after a flurry of order revisions.

My inbox Monday afternoon after a flurry of order revisions.

Thought you’d might like to see what happens when I put off finalizing a menu until the last minute: US Foods gets one order and seven revisions in a half-hour and my inbox gets flooded.

This wouldn’t be possible without US Foods’ flexible online platform (they call it “Dot Com”), which today I managed to use from my iPad (first draft of the order), computer (submitting it) and my phone (the revisions, while standing in the pantry and in the walk-in fridge door).

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Summer’s greatest hits

We served several staff picnics on the beach. I cannot take credit for the chicken kebabs, though, because as you can see, someone else cooked them.

We served several staff picnics on the beach. I cannot take credit for the chicken kebabs, though, because as you can see, someone else cooked them.

I was brought to smiles while cleaning out my phone today. Great memories of a great summer staff. Hard to believe we disbanded three months ago.

Have a look. Meet my crew. See what we cooked, beyond what we published on the blog.

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Good read: Pan-seared steak

Good marbling on a ribeye. Photo from Serious Eats.

Good marbling on a ribeye. Photo from Serious Eats.

I enjoyed this piece on Serious Eats today — a thoughtful look at pan-searing steak, which is how I do it when I justwantasteaknow but don’t feel like fussing or waiting for the grill to heat.

I appreciate the attention paid here to meat marbling — the fat streaked throughout the meat. Huge factor, and I like the metaphor the Serious Eats writers used:

Non-marbled meat might have plenty of fat on the exterior, but it doesn’t enhance the steak in the same way. Sort of like the difference between drinking a glass of chocolate milk or drinking the milk then shooting the chocolate syrup.

It’s true. When purchasing steaks or small roasts, look for little wisps of fat throughout the muscle. You’ll frequently be able to find choice- or even select-grade meat with prime marbling. (And the reverse is true; never buy prime meat unless you can look at it first to make sure the marbling measures up.)

Here is the story.