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#31 DEB

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Posted 02 June 2006 - 09:10 PM

A friend of mine makes a chicken-bacon-garlic sausage that is just amazing.

Also, the name "little Jesus" just makes me more curious.

#32 Rail Paul

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Posted 02 June 2006 - 10:35 PM

Salumeria Biellese
Dreams come in all sizes, shapes, and colors.

#33 DEB

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Posted 09 July 2006 - 08:02 PM

I know there's a few Boston people on here, I'm wondering if anyone has any "must-try" suggestions for sausage buying in Beantown?

#34 mongo_jones

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Posted 23 December 2006 - 03:21 AM

some sausage from flying pigs arrived today, courtesy liza and her personal shopper. this was consumed immediately at lunch. chardonnay and sun-dried tomato was the variety--somewhat frou-frou you might say, and you'd be right. the point, however, is that frou-frou flavouring aside, the sausage is just fucking excellent. i'd thought long family farms' french apple sausage was as good as it got, but i was wrong.

now i look forward to sampling the slab bacon that was also in the package.

my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

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#35 GG Mora

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Posted 23 December 2006 - 02:23 PM

Our local charcutier, Pascal, makes a Bacon and Cabbage sausage that's unfuckingbelievably good.

#36 Liza

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Posted 23 December 2006 - 02:25 PM

OK, Mora, it's time for a sausage-off.
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#37 omnivorette

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Posted 23 December 2006 - 02:32 PM

I've had both. They're different. Pascal's are more rustic and more boldly flavored. Flying Pigs are smoother and more 'sophisticated' for lack of a better word. I love 'em both. But I must say I think about Pascal's more than I think about Flying Pigs' .

Pascal's sausages are like the sausages you buy in the French countryside.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#38 Liza

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Posted 23 December 2006 - 02:47 PM

You DO realize that now you have to send some to Mongo?
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#39 omnivorette

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Posted 23 December 2006 - 02:48 PM

Okay. Perhaps I shall even get my hands on some in the next week...
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#40 Liza

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Posted 23 December 2006 - 02:51 PM

In that case, forget Mongo. Hand over the sausage, Om, or the little boy gets it. (And by "it" I mean inferior sausage). ;)
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#41 GG Mora

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Posted 23 December 2006 - 03:31 PM

Pascal's sausages are like the sausages you buy in the French countryside.

Go figure.

“The Great Mouthfuls Sausage-Off of 2006.” It has a certain ring to it.

#42 porkwah

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Posted 23 December 2006 - 04:44 PM

does sopressata count as sausage?

east williamsburg (graham street) has some italian butchers yet who make it. i bought an excellent sopressata yesterday; it's very nice. but i wouldn't compare it to anything in the french countryside, mostly because i haven't been to a french countryside. i did drive past a chinese laundry in South Flushing the other day called "Meticulous French Cleaner Laundry" or something of the sort.

man, i need a headache


#43 mongo_jones

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Posted 23 December 2006 - 04:50 PM

everybody should feel free to send me sausage.

my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#44 tanabutler

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Posted 23 December 2006 - 05:28 PM


Pascal's sausages are like the sausages you buy in the French countryside.

Go figure.

“The Great Mouthfuls Sausage-Off of 2006.” It has a certain ring to it.

I could use a good sausage.

#45 pixelchef

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Posted 24 December 2006 - 07:27 PM

I could use a good sausage.


I'm stayin' away from this one. /runs ;)