Working the way I work, there are few times that I miss the presence of an editor -- but me unnecessarily correcting *myself* was one of those times. Here's why: "Shank" is an inherently funnier word than "flank". That's not a qualitative call, that's quantitative: "Shank" is funnier, mathematically.
So, on this most rarest of occassions, I think I'm gonna change the word *back* to what I originally had written, with smiling apologies. I'd rather have "shank" in the books and in the archives.
While it is true that a buffalo would have shank meant, it is the toughest, and least flavorful meat, and really only good for soups or stews. It is NEVER put on the menu as the main course. So, while the term is correct, the context is still INCORRECT. For a better, and equally FUNNY choice would have been:
A big ole plate of BBQ Buffalo BRISKET ... MMMMMM !!! THAT'S GOOD EATS !!!
Sorry, Dave, but you missed the funniest part of the buffalo. Buffalo Hawmp. Yes, buffalo humps were considered a real delicacy by the pioneers. Kind of like bacon, fatty with streaks of meat. :)
(Dang.)
Is that specific to buffalo? As I pointed out in the other topic, shank does, in fact, come up in the main menu for other meats. The example was osso buco, which is braised lamb shank. On the menu at any number of fine Italian restaurants.
So If I keep the one marked buffalo flank, Does it become a rare "error" comic? Will it become valuable?
Change it back to "shank." At some point, whether it be Christmas or the next Thanksgiving, have Arthur do some research and decide that Hump would be better than Shank. You get to play with both words that way.
Definitely not a thigh. Drumsticks, depends on what you call the 'shank'. Bird legs are different than ours, and I don't really know what part the drumstick corresponds to. I was thinking of the skinny part that goes from the foot to the drumstick, but maybe that's part of the foot.
Oh, who cares? 'Chicken shank' is just funny the way it is - they even made a song about it once, didn't they?
I'm pretty sure that a chicken shank is what you make from a bone you dig out of the prison cafeteria's garbage.
"Flank" is still up :D Great joke tho!
Buffalo shank, if braised, is very good but buffalo hump is superb when slow rotisserie-roasted over hot coals in the indirect method. I suggest pecan or mesquite wood chips for flavor, along with dry peanut shells. The peanut shells burn and leave a smoke that, when combined with the pecan wood, especially, really dresses up the meat. Keep the drippings to make the best gravy you've ever had. If you know how to make a Yorkshire pudding, using buffalo drippings makes it better.
