Oliver McCrum
Oliver McCrum
Lentils? What?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Shout out
- Thread starter VLM
- Start date
I thought it was "del," though I'm sure you're now about to tell me that "dal" is the dialect form. Anyway, that's the origin of the joke.Agnolotti dal Plin
Oliver McCrum
Oliver McCrum
Ah, pulse humor.
I've seen 'dal Plin' over there, and that's what they called it on the menu today. I don't speak the dialect, unfortunately.
I've seen 'dal Plin' over there, and that's what they called it on the menu today. I don't speak the dialect, unfortunately.
Google prefers del by a wide margin, but dal is hardly unknown. Searching Italian sites only, del's win margin is reduced to 2-1. en.wikipedia and it.wikipedia disagree as well. This being Italy, I'd guess that neither is "correct," whatever historical justifications one might find for either choice.
Well, whatever. I'll eat them anytime, however they're spelled.
Well, whatever. I'll eat them anytime, however they're spelled.
Jeff Grossman
Jeff Grossman
Should we ask Greg del Piaz?
originally posted by SFJoe:
I had some great stuff from Salumeria Biellese last week.
Salumeria Biellese is very good indeed- best salumi I've found retail. Though there is some Schiacciata from an undisclosed location in Queens that shows up at certain shops I know in Boston and Brooklyn that's a go-to if you're looking for some heat.
A couple guys in the North End make a few types that might be better than what you could find at a good retailer, and my Calabrese coworker brings some salumi back from a guy in CT that is definitely tastier than any of its commercial counterparts- probably because he's letting it get to the point where the FDA might cock an eyebrow.
Joe, have you tried the Saucisson sec de Toulouse? Probably my fave from Biellese. Though the Zampone is also pretty damn tasty, and you've gotta love a garlic sausage stuffed into a deboned trotter and hand sewn back together.
Jay Miller
Jay Miller
originally posted by SFJoe:
Seth,
Haven't tried any of those. Wild boar cacciatorine, sopressata, and the lamb prosciutto thingy are my faves to date.
Is that where the amazing lamb prosuciutto at 10 Bells comes from?
Yup.originally posted by Jay Miller:
originally posted by SFJoe:
Seth,
Haven't tried any of those. Wild boar cacciatorine, sopressata, and the lamb prosciutto thingy are my faves to date.
Is that where the amazing lamb prosucitto at 10 Bells comes from?
When I went in last week they were out at retail, I think this is a special order item. Haven't looked into the question of how much you need to order and etc.
Sharon Bowman
Sharon Bowman
I believe Levi said, post visit to the place, that they would have the lamb prosciutto soon at retail; for now it seems limited to commercial clients.
My informants did not seem beyond impeachment.originally posted by Sharon Bowman:
I believe Levi said, post visit to the place, that they would have the lamb prosciutto soon at retail; for now it seems limited to commercial clients.
Levi Dalton
Levi Dalton
I actually don't know much about the S B beyond what I have heard from SFJ, SB (no space), and certain chefs. The later state that, uhm, there is a certain, uhm, mold in the cellar of the retail space that makes all of the different products taste alike. Not BAD, just alike. Let Brett might make the different taste similar.
Those same chefs have noted a new S B ageing facility in NJ that is mold free, and they look forward to a day when they can buy S B products without fear that they have been "molded". Give them awhile to go through the stock, they say. And in the meantime, purchase from secondary vendors. That is the advice, anyway. Although I noticed the selection of S B products at Murray's Real was rather limited, and did not include Lamb Prosciutto.
But I have never been to the mythical S B, and actually, I have no first hand knowledge of what I speak herein.
Those same chefs have noted a new S B ageing facility in NJ that is mold free, and they look forward to a day when they can buy S B products without fear that they have been "molded". Give them awhile to go through the stock, they say. And in the meantime, purchase from secondary vendors. That is the advice, anyway. Although I noticed the selection of S B products at Murray's Real was rather limited, and did not include Lamb Prosciutto.
But I have never been to the mythical S B, and actually, I have no first hand knowledge of what I speak herein.
Oliver McCrum
Oliver McCrum
You mean a different mold from the usual one?