Experiment: Chickens!

I need to apologize.

First, for the inevitable RSS emesis that this post will induce, since it’s been almost two and a half years (!) since my last post.

Second, for the fact that it’s been almost two and a half years (!) since my last post.

I have no excuse.

A lot has changed since I last wrote in this space. New apartment, new job, new garden out front, new CSA subscription (more on that later, I think). One thing that hasn’t changed is my devotion to ethnic (and not so ethnic) cuisine. I’ll continue to post–woefully intermittently, no doubt–various techniques, recipes, and experiments to this blog, and I hope you will enjoy reading and discovering and occasionally scalding your hand or something.

Oh, there’s another new thing going on at the Greek-o-Rican household: chickens!


Chickens. In a crate. Aren’t they cute? Don’t you want to find out more? Yes you do! Yes you do! Awww.

Experiment: Buffalo Gals, Won’t You Come Out Tonight?

Ever since we discovered the local farmers’ market and noticed the lady who sells the water buffalo meat, we’ve been meaning to give it a try. After all, when was the last time you ate meat from an ungulate besides a cow, sheep, or pig? So this weekend, in addition to picking up a few this-and-thats at the market, we investigated the water buffalo option further. After all, what could go wrong? Besides foodborne illness, allergic reactions, or assault by the meat’s vengeful, one-ton relatives, that is?

Read on to see what we learned about cooking with water buffalo