Shout out

originally posted by Rahsaan:
It seems like there should be a source for charcuterie a lot closer to SF than the Bronx.
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There are several nearer, undoubtedly. The boyz seem to be happier with the imported product.

I had some great stuff from Salumeria Biellese last week.

But, ahem, may I ask in the spirit of Spiro Agnew, how come you make-a da rules when you no play-a da game?
 
originally posted by Cole Kendall:
originally posted by SFJoe:

But, ahem, may I ask in the spirit of Spiro Agnew, how come you make-a da rules when you no play-a da game?
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In the spirit of continued pedantry, I thought that was the late Earl Butz.
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I didn't realize that was Earl Butz as well. I was aware of his more (in)famous quote, but didn't realize that one was his as well.
 
originally posted by SFJoe:
But, ahem, may I ask in the spirit of Spiro Agnew, how come you make-a da rules when you no play-a da game?
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Intellectual curiosity.

But I suppose I shouldn't be surprised, it's not like the rest of the operation prizes local goods/wines. And I have no problems with that!
 
originally posted by Rahsaan:
originally posted by SFJoe:
But, ahem, may I ask in the spirit of Spiro Agnew, how come you make-a da rules when you no play-a da game?
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Intellectual curiosity.

But I suppose I shouldn't be surprised, it's not like the rest of the operation prizes local goods/wines. And I have no problems with that!
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you suppose right, doesn't matter to us if your salame is made next door if it tastes like shit, we worked for a few month with each one of the bay area purveyors, and we've never been satisfied by the results.
Framani is sold at costco, boccalone is just overly seasoned, and fatted calf does good pates and terrines, but as far as salame goes, let's just say we don't like it. I wish i could find something that we like around but again, it's not like the focus is to be all "local" when we sell cheverny and arbois to our zinfandel drinkers....
 
originally posted by guilhaume:
I wish i could find something that we like around but again, it's not like the focus is to be all "local" when we sell cheverny and arbois to our zinfandel drinkers....
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Ok. The other reason I was intrigued is that I generally think of the Bay Area as a great place to find high-quality food items. But then again I was not tracking the local meat markets as closely as you have been..
 
Anybody have any opinons on Fra' Mani?
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The Art of Eating covered them in some detail a few issues back. (hint, hint)

My opinion is pretty much the same theirs, based on the fairly small percentage of their lineup that I've tasted: the stuff's fine, and it's nice to have it widely available, because it's better than what was widely available before. But if you're going to serve just four or five of the best salty pork products you can find, I think it's extremely unlikely that Fra'Mani would be among them. It's like...hmmm, let's see...Trimbach yellow-label riesling. Solid wine. Widely available. Great to have when the options are otherwise dismal. But if you've got access to better wines, there's little reason to be drinking much of it.

Iowa's own La Quercia has really been bringing it lately.
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AoE covered them too.

I've only had the prosciutto. There's a guy in Woodstock, VT that's making buffalo milk products (mozzarella, yogurt, and so forth), and the problem with the mozzarella has always been that he gets the taste more or less right, but the texture wrong. That was my impression of the La Quercia prosciutto, though maybe the leg wasn't as fresh as it could have been. Should I give the various sausages a try? Whole Foods had them stacked to the ceiling a month or so ago...right next to the Fra'Mani.
 
originally posted by guilhaume:

Framani is sold at costco, boccalone is just overly seasoned, and fatted calf does good pates and terrines, but as far as salame goes, let's just say we don't like it. I wish i could find something that we like around but again, it's not like the focus is to be all "local" when we sell cheverny and arbois to our zinfandel drinkers....
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Not a big Fra'Mani fan, and I agree about Fatted Calf too - although their jerky is very good (and quite pricey!). Never had Boccalone. I do like the place in Seattle, but they might be less traditional than you might prefer. Anyway, I've started making my own. That bottle room you guys have would be a good place for some hanging meat!
 
I think VLM's raising some porks in his appartment, might want to use one of those...
 
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