Comments

1
PAC, I'll forgive you once you buy me 1/4# of Salumi culatello. Deal?
2
If I understand correctly Viande will be reincarnated (or should I say rein-carne-ted) as Simpatica's Laurelhurst Market opening in May.
3
Hey Patrick sometimes people f-up. Charcuterie is a big word that alot of people dont understand. Everyone wants to put in the category of salami and thats not right. Salami might be the hardest and most challenging to accomplish but, is not the only thing that defines charcuterie. I think it was very noble of you to take the time to talk with me today and have a conversation on this matter. There is, however, a difference of people who do it for hype and people who do it because its what they do and do it correctly. It has been our goal at Chop Butchery & Charcuterie to bring some pride of craftmenship into charcuterie and we are always trying to do research on what it is to be a great charcuterie, even though we don't have the hype. I am sure that what ever Nate Tilden does will be fantastic and will be of the best quality and I look foward to not only picking his brain but also eating it, as long as it is hog. Your article served a purpose and that is promotion.
4
Unfortunately, I'm too poor to eat from a charcuterie. However, there are many crows in my neighborhood, but they're really smart and hard to catch.
5
"I look foward to not only picking his brain but also eating it"

LULZ, I don't think that means what you think it means.
6
I certainly hope it does.
7
All this talk is making me hungry!!!

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