nwr: salumi

scottreiner

scottreiner

scott reiner
in seattle and just had lunch at salumi, a wonderful cured meats place owned by mario batali's father, and had the best meatball of my life. everything else was great, but the meatball was perfect. no good wine, though... geena, mario's sister, is a doll.
 
Mario Batali went to Rutgers, and when he was in school he worked at a restaurant called "Stuff Yer Face."

Stuff etc.

The school newspaper is called the Targum (which is, in fact, a Hebrew word) and unpredictably, they put out a "fake news" spoofed edition called the Mugrat. When you pick it up, you think it's the real paper. So it's kind of like April Fool (but never on April 1).

The one item that got me excited in the most recent Mugrat was an item that Mario Batali had bought Stuff Yer Face and was mulling over a new menu and image. I am enough of a fan that I probably would be going there on a regular basis if Mario took charge of the food. I still think it's a great idea, I hope someone sends him the Targum article.

Certainly "Otto" in NYC is proof that he can take a low end concept (pizza joint) and turn it into something with some real gourmet-wine lover interest.
 
Anyone who finds Mario interesting might like the book "Heat". It's a good read, well written and an interesting story.

Salumi's Finnociona isn't traditional (curry?) but it's sure delicious. The Mole sausage is interesting too in small doses.
 
originally posted by Frank Deis:
BataliMario Batali went to Rutgers, and when he was in school he worked at a restaurant called "Stuff Yer Face."
Click to expand...

Stuff Yer Face is the stromboli joint, right? Many years ago when I worked in New Jersey I had friends who liked to eat there when we were in the vicinity. They had something called a garboli (the "gar" is short for "garbage"), which was their version of the "everything" stromboli. They also had some giant size, which, if you could eat it all, you got free. A friend of a friend came within an inch of finishing. Good times, good times...
 
If you click on "Stuff" in my post above, you can read the menu.

It seems that the Gar-boli "belongs to the Ages."

I'm not sure I have ever eaten there, but I sure would if Mario took over...
 
My father went to Rutgers, but he never mentioned eating at "Stuff Yer Face".

Is the Mole sausage of oaxacan inspiration or is made of the small mammal of the same name, of which none exist in Ireland? And while we're at it, how come "mole" and "vole" are names of small creatures that are quite different but have names that are more than a little similar? Was it done to confuse college students?

-Eden (confused but not in college, unless participating in a post-doc program at the College of Hard Knocks counts)
 
Oh, and as long as this is still the board for pedants, in Italy, the thing you call "salumi" are called "affettati".

Cole, in Milan, but just for a little bit more
 
I was fortunate enough to have Msr. Battali's sopressata a few years ago (a whole one), and I found it every bit good as Faicco's.

Eden, you amaze me. You know I've always been an admirer, but I had no idea you were Post-Doc.
 
Stuff Yer Face started in 1977.

Oddly enough that is also when I started teaching at Rutgers.

Mario Batali graduated in 1982.

When was your Dad at Rutgers? Did he take Biochemistry?
 
Chocolate, Oaxaca, not Rodent.

For Rodents, see Peru and Ecuador.

Google "Cui".

Ugh. !!!!!

o-cuy.jpg
 
originally posted by Frank Deis:
1977

When was your Dad at Rutgers? Did he take Biochemistry?
Click to expand...

Why, is there one missing?

-Eden (he was there in the early 1950s, attending law school before escaping from the east coast to California)
 
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