Giv­ing thanks for beef-to-buf­falo switch

The Irish Times - Business - - TECHNOLOGY -

It’s com­ing to the time of year when our friends across the pond are gear­ing up for the food fest that is Thanks­giv­ing. The roast tur­key and spuds are fa­mil­iar but sweet po­tato and marsh­mal­low pie or Jello-O salad seem a lit­tle strange.

One Thanks­giv­ing sta­ple that we can all get be­hind is bread – and not the sug­ary pro­cessed Won­der Bread many of us as­so­ciate with the States.

Us Ir­ish have be­come bread so­phis­ti­cates in the last decade or so, but put aside your sour­dough starter cul­ture and learn to make some sat­is­fy­ingly straight­for­ward Na­tive Amer­i­can fry bread for some­thing a lit­tle dif­fer­ent.

I was de­lighted to stum­ble upon na­tive cook Jim Horn’s recipes for Navajo fry bread, In­dian fried pump­kin bread and buf­falo stew with fry bread crust.

Food blogs like these are the hid­den gems of the in­ter­net and give more in­sight into other cul­tures than glossy “celebrity chefs travel the world” hard­backs.

It’s a chance to cook with corn oil, prickly pear, white sage and other in­gre­di­ents you might never have used be­fore, but it’s prob­a­bly eas­ier to sub­sti­tute beef for buf­falo.

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