Hey, here is a post-note: The weiners were right on. Home made looking and very rich with yummy snappy snaps. Very nice.
This week the Fatted Calf brings us all kinds of goodies to our Saturday Farmer’s Market. Our special this week are their own savory, garlicky pork and beef doggies, lightly smoked with a nice, snappy casing. Sign me up for a few, eh. Another offering they have is Glace de Viande (meat jello). A nice addition to soups, sauces & reductions of some sort or another.
A point of interest might be Mortadella and Crepinettes with Morels. I don’t see it listed, but see if Taylor has any of his Rabbit Pate available. What a tasty smooth happiness that was. Oh my and you know what else? I see Ham and the Hocks I missed from last week !!! One should arrive somewhat early. I am to understand he sold out of many things quite quickly last week. Yay.
I know I missed last week, I hope to see you there. (I think I’ll bring my special cloth meat bags to assist me in leaving without looking like a freak, this time).

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I write to you today with the lingering flavors of Rick’s smoked Hot Italian Sausages. He smokes something each week, last week it was 75 pounds of assorted hunks. This he tells me, was gone within 24 hours or so. That’s without a Meat Alert. Dang.

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Introducing Shelly & Amelia, MeatHenge’s new ace reporters. Please let’s give them a helloooo. Helllooo.
Credit for images & article are theirs.
It’s Sunday in the city. It’s hot, for once, and everyone has come out of the woodwork for the Giant’s game on Father’s Day. We are headed to Sadie’s Flying Elephant to review the weekly Sunday afternoon barbecue, and we pass the Hotel Utah, a recently reopened landmark, of sorts, for those who have been around the City awhile. What should we see? nay smell? outside? A big, glorious grill, with meat stacked as high as the SoMa condos, smoking as high as an Oakland fire. “Oh to be there!” we cry. But alas, we’re on a mission from Biggles.

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Ever have one of those days you find yourself running maybe five to six million errands? Today was one of those, zippy yet you never really get anywhere. One of those errands took me past Jones’ BBQ on San Pablo Dam Road in El Sobrante. I’m almost glad I took the time to stop.

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Arrr, here be the Fatted Calf news letter for this week.
Have you seen all of the Spring produce at the Market yet? Is it just us, or is spring the most exciting produce season of them all? It must certainly be the most anticipated. We are truly inspired by the bounty: Asparagus, English peas, morel mushrooms, favas beans. Broccoli is good and all, but thank God we don?t have to eat it unless we?re actually craving it now. And, please, put that parsnip away. This is probably going to surprise you, but you know what we think of when we think of Spring vegetables? Meat. Yup, there are a lot of yummy things to do with meat that are just made all the better by the pristine pale green (and brown) things. We suggest English peas saut

Are you over the whole Tuscany thing yet? You know, the rolling hills, the Chianti, the autobiographical I-fixed-up-my-crumbling-villa books, the films, blah, blah, blah…. Everyone, they say now, is vacationing elsewhere in Italy. Elsewhere is cheaper, they say, Elsewhere is less crowded. But, the thing is, Tuscany is just great. Still great. And, as a company of people who make food, cook food, write about food, sell food, and love food, we can

piglet pancetta (above)
Do you ever feel lazy? Sometimes the raw, breezy Springtime weather makes us feel restless and distracted, and doing something as simple as planning a meal becomes either boring or just too much trouble. The problem is, being outside gardening or hiking really works up an appetite, one that might call for a hearty supper. Don?t worry, we have you covered. All you have to do is keep a conatiner of Sugo di Carne in your fridge or freezer. This Tuscan style meat sauce is made of pork, beef, onion, carrots, celery and vin santo. It is very aromatic and extremely versatile . Add a can of Italian tomatoes (we like the San Marzano variety), simmer briefly, and pour over pasta or polenta. Top with some grated Parmesan or Pecorino. Butcher Taylor?s lovely and talented wife Toponia chops, spices and simmers so you don?t have to! Toponia, who handles all of the administrative duties at The Fatted Calf, is also a chef and in the kitchen every week producing all of the product for the markets alongside Taylor. To quote Taylor : ?My wife is the best cook I know, and this one of the best things she makes?. Need we say more?

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Another fine restaurant review from our very own Joe Bob in Denver.

Jackson, Wyoming.
Bubba’s Barbeque.
This was the only barbecue joint I could find in Jackson, Wyoming. So of
course we had to go. The place was jammed with locals and tourists in a lame
attempt at a Wild West facade. The wait staff had these agonized looks on their
faces as they grappled the masses into place….also perhaps from serving the
horrid excuse for food to all of us. I had ribs and chicken with corn and beans.
Beans were awful….corn was cooked early that morning maybe….chicken was ok. The ribs were an odd grey color and tasted as if they were cooked a couple of days ago. Nothing was hot. The whole meal was a listless uninspired mess. The iced tea was even tragic. I believe there is no way to serve anything approaching decent food in such a large volume. Avoid Bubba’s like a stubbed toe.

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Another fine restaurant review from our very own Joe Bob in Denver …

M and Ds Cafe
Started back in Texas in the 1940s by Johnny Holiday, SR. He was barbecueing rabbit, armadillo and turkey along with the usual. His daughter and son in law, Mack and Daisy have been in Denver since the early 70s, and on 28th street since ’77. This is the best barbecue I have had in a sit down restuarant.

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I feel as though I’ve been keeping a secret from you. Not that you don’t already have a bottle handy. I’ve had mine now for just over a month and haven’t said anything. Actually, this is my second bottle and I’m a third through it. I have a problem that reared its ugly head a while back. I’m a Extra Virgin Olive Oil whore.

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I’m so excited I don’t know where to start. I’ll just go this way and see how we do.
I haven’t been out to the Berkeley Farmer’s Market in a few weeks. I miss my pals there, but I’ve been a busy boy. What with smoking meats and all. I finally got a chance to head out today (saturday) and go see what was new. I usually park in this one area that puts me directly in the path of the Fatted Calf’s stall. I had to stop by and see Taylor & Kim and catch up. I met a new friend there, Christine. She and her family have been MeatHenge fans and spend their days cooking as well. She’ll send me her email soon so I can go get those nice cookbooks she mentioned. I’ll post the info as soon as I get it myself.

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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.

Yeah !! Clearly I had fun taking this shot. Uncle Laurent’s gift to the children (dinosaurs & palm trees) almost made it to their hands. I just had to knock off a few shots before E tore the leaves into tiny bits.
And yes, this last Saturday I visited the Berkeley Farmer’s Market. I wanted to see what Jan was up to at the Blue Bottle Coffee company and see what Taylor had in the way of sausages. I was hoping for the Spanish Chorizo, but it wasn’t ready yet and most of it was ear marked for the Spanish Table in Berkeley. He said he’s save me one, yay!
I walked away with this little salami. It is amazing, the first hit on the texture is bright and not too forgiving. Then, you break into the middle where it’s like butter in your mouth. The finish is clean and smooth without the bite of too much damn salt. YUM !!! This time I didn’t eat it all though …

Hey, Rick made another batch of his Kwoliguica. It’s an old family recipe and he says it’s a combination of German and Portugese something or other. The way he figures it, they must have been loaded when the put it together.
And this time they spent 5 hours in the SMOKER !!!
They’re pretty darned rich sausages so they’d be GREAT with eggs Saturday morning. I just called at 10:46am on Friday and he has a dozen left. So get there soon cause I’ll be getting a few early this afternoon. BOOYAH !!
Rick’s Quality Meats
510.233.9390
1600 Liberty Street
El Cerrito, CA 94530

This last Wednesday in the SF Chronicle was a wonderful article by Shanti Wilson. The article entwines it’s way through her personal life, recipes and coherent methods on keeping your cast iron cookware in great shape.
I highly recommend taking the time to go read it!
Shanti’s
Article