|
|
09-17-2008, 04:26 PM
|
||||
|
||||
Quote:
Nipsey, back me up!!!!!
__________________
Peter Cetera: Sometimes I just forget Say things I might regret It breaks my heart to see you crying 
|
|
09-17-2008, 04:32 PM
|
||||
|
||||
|
overrated!!!
nah  theyre good, but who's been to boccalone in san francisco, or had any of mario batale's meats???crap, now i'm hungry for pig flesh alesis you recall they shorted me a sausage once?
|
|
09-17-2008, 04:33 PM
|
||||
|
||||
|
|
| Advertisement | |||
|
|
09-17-2008, 04:40 PM
|
||||
|
||||
|
Quote:
__________________
Peter Cetera: Sometimes I just forget Say things I might regret It breaks my heart to see you crying
|
|
09-17-2008, 05:01 PM
|
||||
|
||||
|
well, sycamore drew the distinction between cured meats and fresh sausages. cured pig parts are tied with cheese for my favorite food, and its a long drop to #3, whatever that is. their sausages are fine, they just take a back seat to a properly salted pig part.
|
|
09-17-2008, 05:15 PM
|
||||
|
||||
|
See, I'm not a big fan of juniper. Last time I was in, that was what they were pushing--juniper sausage. Also, not a big fan of chorizo, which was the other choice.
But, they're cured meats are always incredible, even at $50/lb.
|
|
09-17-2008, 05:27 PM
|
||||
|
||||
|
juniper suasage - thats what they shorted me!
and, personally, i love juniper, source of that great gin taste. and who doesnt like chorizo??? crazy people, thats who
|
|
09-17-2008, 09:11 PM
|
||||
|
||||
|
See, I'm a total ginny (I prefer Hendricks), but don't care for it in my meat.
And, maybe I'll give the chorizo a try. I've not been happy with others' versions of it.
|
|
09-18-2008, 03:31 PM
|
||||
|
||||
|
mmmmmm...hendricks
 tip of the day: gin and tonic made with hendricks is improved exponentially by adding a slice of cucumber to the top (enhances the aromatics)
|
|
09-18-2008, 03:33 PM
|
||||
|
||||
|
ITA about the cucumber garnish.
Also, Blue Coat gin with lemonade and cucumber garnish is fabulous for hot days.
|
 |
| Thread Tools | |
|
|
