Goomba

From the St. Louis Post Dispatch. I thought you might be mildly interested
in this little story about the budding sausage maker here in St. Louis:

Excerpt:

"Mario and Nancy were also very old-school," he adds. "We did everything
from scratch. They wouldn't even let us make pesto in a food processor — we
had to use a mortar and pestle. Something else I learned there is that fat
is flavor."

http://www.stltoday.com/stltoday/lifestyle/stories.nsf/cooking/story/4EBD67
D2EAA7AD7E86257440006744F4?OpenDocument

or

http://tinyurl.com/5u7q39

Michael
--
"I'd like to be in Hell in time for dinner"
-Edward H. Ruloff

To email - michael at lonergan dot us dot com

Michael "Dog3" wrote:
> From the St. Louis Post Dispatch. I thought you might be mildly interested
> in this little story about the budding sausage maker here in St. Louis:

> http://tinyurl.com/5u7q39
>
> Michael

What a great story! You'll *have to* go and try some of his sausages and
report back to us! It cheers me to read about creative younger folks who
don't want to see these skills die out.
Thank You, Michael :)
Goomba

Goomba38 <Goomba38@comcast.net> dropped this
news:4-SdnaYm9ZhoDbrVnZ2dnUVZ_hninZ2d@comcast.com: in rec.food.cooking

> Michael "Dog3" wrote:
>> From the St. Louis Post Dispatch. I thought you might be mildly
>> interested in this little story about the budding sausage maker here
>> in St. Louis:
>
>> http://tinyurl.com/5u7q39
>>
>> Michael
>
> What a great story! You'll *have to* go and try some of his sausages
> and report back to us! It cheers me to read about creative younger
> folks who don't want to see these skills die out.
> Thank You, Michael :)

I enjoyed the story. The man has a passion about his sausage ;) I'll
try and get ahold of some if I can track down an exact location. I
suspect if the sausages/salami are as good as I think they are, the
upscale markets will soon be carrying it. I'm envious of anyone that has
that kind of passion about their craft. Any craft.

Michael



--
"I'd like to be in Hell in time for dinner"
-Edward H. Ruloff

To email - michael at lonergan dot us dot com

Michael "Dog3" wrote:

> I enjoyed the story. The man has a passion about his sausage ;) I'll
> try and get ahold of some if I can track down an exact location. I
> suspect if the sausages/salami are as good as I think they are, the
> upscale markets will soon be carrying it. I'm envious of anyone that has
> that kind of passion about their craft. Any craft.
>
> Michael

I know Mario Batali's father makes fancy sausages and cured meats up in
Seattle (or nearabouts) and now I wonder if he's always done so? I
thought I'd read he didn't start that till later in life...so what did
he do before? These sausage artisans all seem to revolve around Mario,
eh? Very neat

On Mon, 12 May 2008 12:54:21 -0400, Goomba38 <Goomba38@comcast.net>
wrote:

>Michael "Dog3" wrote:
>
>> I enjoyed the story. The man has a passion about his sausage ;) I'll
>> try and get ahold of some if I can track down an exact location. I
>> suspect if the sausages/salami are as good as I think they are, the
>> upscale markets will soon be carrying it. I'm envious of anyone that has
>> that kind of passion about their craft. Any craft.
>>
>> Michael
>
>I know Mario Batali's father makes fancy sausages and cured meats up in
>Seattle (or nearabouts) and now I wonder if he's always done so? I
>thought I'd read he didn't start that till later in life...so what did
>he do before? These sausage artisans all seem to revolve around Mario,
>eh? Very neat

a young man is involved with his sausage in a different way.

your pal,
blake