speaking of duck fat I ate a can of beans earlier this week that consisted of just white beans in goose fat:and this was just a generic store brand! I love this country (France) so much.
― Euler, Friday, June 4, 2010 6:42 PM (Yesterday) Bookmark
canned food in france = revelation
― NUDE. MAYNE. (s1ocki), Saturday, 5 June 2010 17:06 (thirteen years ago) link
actually, pretty much everything in supermarkets there = revelation
even the cheapest store brand stuff is like miles ahead of n america
― NUDE. MAYNE. (s1ocki), Saturday, 5 June 2010 17:07 (thirteen years ago) link
going to barcelona in june and am so psyched to try jamon bellota
good stuff. in fact the food (and wine) in spain is amazing & the prices seemed relatively cheap (especially compared to NYC). my son would now like to subsist on jamon y pan con tomat. don't recommend eating tapas twice a day, though.
― lifetime supply of boat shoes (m coleman), Sunday, 20 June 2010 22:28 (thirteen years ago) link
this place was SO awesome: Cervecería Catalana Restaurant Carrer de Mallorca, 236 Barcelona
― lifetime supply of boat shoes (m coleman), Sunday, 20 June 2010 22:32 (thirteen years ago) link
jokers joggin 'round spain makin me mad jealous, yo
― there's a kind of transcendant thematic cohesion (dude) (jdchurchill), Thursday, 1 July 2010 21:35 (thirteen years ago) link
had some bellota over the holidays, had memories of phil-two in paris and tokyo~~~~
― i love you but i have chosen snarkness (Steve Shasta), Thursday, 30 December 2010 19:49 (thirteen years ago) link
wow 1st i googled bellota and found it was a spider, or the best kind of jamon iberico cuz a bellota is an acorn in spanishand them pigs eat alot of them.
did it taste of acorns steve shasta?
― mmm errm mmfff huh (jdchurchill), Friday, 31 December 2010 00:05 (thirteen years ago) link
ok i am finally getting around to actually making this stuff. just doing sausages right now like mick jagerwurst
― Das Unbehagen in der Kultur (jdchurchill), Thursday, 2 February 2012 02:21 (twelve years ago) link
I saw this recipe and thought of you guys.
― Mayan Calendar Deren (doo dah), Thursday, 23 February 2012 14:18 (twelve years ago) link
hey dudes i made motherfockin headcheese!srsly if any of u chi town ilxers want some i will bike deliver it to you cuz i made way too much!
― your favorite cockring blogs (jdchurchill), Friday, 15 June 2012 08:11 (eleven years ago) link
Wow, thats amazing :)
my ex has italian family on farmland in WA who make all manner of whatever the italian word is for chacuterie. His zio makes an amazing, dense and dark pork sausage that is deadly spicy, and once or twice a year he vacuum-packs up a link or 3 and mails it to R. Dried, intense pork salami. I cant eat it, its just way way too hot for my palate but I am so impressed by the work that goes into it - they dont grow their own pigs but they work from a full pig carcass and make sausage and meats from it every year.
― Pureed Moods (Trayce), Friday, 15 June 2012 09:39 (eleven years ago) link
perhaps you should suggest that the put a little less spice in there? then you could eat it too!
― (where "zh" is like the g in "gigi" and "uhl" rhymes with skull (jdchurchill), Saturday, 16 June 2012 02:38 (eleven years ago) link
Nah they're sicilian, thats heresy that is ;P
― Pureed Moods (Trayce), Saturday, 16 June 2012 02:46 (eleven years ago) link
i don't know any sicilians but i just thought wtf it can't hurt, right? i mean it's a suggestion so they can ignore it if they choose
― (where "zh" is like the g in "gigi" and "uhl" rhymes with skull (jdchurchill), Saturday, 16 June 2012 03:09 (eleven years ago) link
Oh i just mean sicilian food has soooo much chili in it. Heh tbh I dont like pork anyway :)
― Pureed Moods (Trayce), Saturday, 16 June 2012 04:12 (eleven years ago) link