Go see Page 65 of April’s issue of Gourmet Magazine.
This is either pretty cool or quite silly. Probably a good dose of both.
Here are the other fine sites that made the article:
The Radical Chef
Chocolate & Zucchini
MeatHenge
The Food Section
Bourrez Votre Visage
eGullet
p.s.
I’ll be signing those issues by appointment only.
Hugs.
MeatHenge
"If it ain't pork, it ain't sausage"
We ran right out at 10:30pm and bought it! I’m glad I’ve finally been quoted saying something as worthy as “So awesomely yummy.”
It’s killin’ me.
We’ll be bringin’ by our copy on Sunday for autographin’.
I’ll pencil you in for 11:30am Sunday morning, there might be a line. Be prepared, you may want to bring a water bottle.
On the cover of the Rolling Stone!!!
Hold that meat snout
high and proud, fella!
Congrats, man. Nice to be ranked right up there with eGullet, huh? We’re famous. I’m starting my speaking tour next week.
Nicely done (Well done? Medium rare? What?)
I hadn’t known about your site but found it through the Food Section’s bit on the Gourmet article. Very nice site. I’ll be visiting.
So, will you still remember all of the little people now that you’re famous?
Yeah, I dunno about being famous. I’m waiting for the money. I put up a Paypal donation button up there on the left. I’m READY.
Thank you to everyone for the kind words !!
Henge-GourMeat!
I knew him when! Or, as they say in the culinary circles, “Taking it Outta da Kitchen and into the World.”
Supreme Cuisine Meister masters tasters’ choices and wins kudos from print King of the Cookers.
Really Good Shooooooooooo!
Congratulations!
I’d like to add my congratulations as well!
Celebrate, you’re world famous. That magazine reaches Australia.