Well, actually the newsletter rolled in last night. I crawled in to bed around 10pm making a mental list of the things I want to get on Saturday morning. Money is a bit tight, so I have to really hunker down and make sure I only get what I need. First off, this week’s special are the Hoffman Farms sausage stuffed quail and this week they gots tons of mushrooms along with that fancy sausage. I figure I’ll get a few of those. I would like to get a portion of that Pate de Campagne, mark that down. I’ve got a jar of Sugo Di Carne already, so I don’t need one quite yet. And absolutely won’t leave without a nice portion of the Salame Toscano. In the past I’ve noticed Taylor or Ian pack something that isn’t on the menu, so I’ll do some poking around once I arrive. Again, try to get there at least by 10am and most surely by 11am.
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Slow Fatted Calf News
Here we see lamb crepinettes searing over a mesquite fire.
HA !!! Boy, I’ll bet the staff at Fatted Calf were moving slow on Monday, Tuesday and probably feeling much clearer by Wednesday. That was one heck of a party and getting ready to sell meat this coming Saturday just can’t possibly be something to look forward to. Even so, they will be at the Farmer’s Market on Saturday holding down the fort.
onward …
This week at Fatted Calf
Yay! Finally an image of Fatted Calf’s meat on a Fatted Calf Newsletter post!
Ya know, sometimes when you eat the same ol’ thing each week you get kinda tired of it. At some point you’ll find yourself eating a nice big bowl of corn flakes instead. And some times you find yourself plotting for that meal again. Yeah well, it turns out Taylor decided to put sausage stuffed quail BACK on the menu for this week!
YOU GET ANOTHER CHANCE !!!! Please please please, don’t miss this opportunity to get yer quail. I know they’re small, but they gots sausage and a juicy fig inside. So wonderful.
Get thee to the Berkeley Farmer’s Market Saturday morning by 10am or LOSE.
Grilling/Smoking Tip: Handle these birds carefully and make damned sure your grill surface is greased well. They’re tender little bastards and will break & explode at a moments notice. If they do, don’t panick. It’ll still turn out FINE. Just be aware.
They don’t take long to cook either, I found even smoking them with hickory I was able to pull them at 50 minutes easy. I easily could have done only 45 minutes. Stick your temperature probe in to the cavity, where the stuffed sausage is. I pulled it just before 180 F.
on with the show …
Fatted Calf of Lamb
Hey hey hey. Some very cool things happening at the end of this week. First, click on the pretty image above and check out that way cool ‘watermark’. It’s a Meathenge watermark! That’s really cool just so you know or need to pass that along.
Secondly, The Fatted Calf has Lamb Crepinettes this week! I believe that’s a first and since we’re having a family meal on Monday, I’m going to get 10! Better get there soon on Saturday morning, you gotta beat me. These Crepinettes have lemon, olives & mint. How awesome is that? Very.
Meathenge helps out around the kitchen – THE FREEZER
This coming week is Get Thusly to Your Freezer – Get CLEAN !!!
You know darned well it’s been over a year since you went through your freezer to clean it out and some of you never have.
Put down that fancy encyclopedia you’ve been reading, it’s time to go have some fun. First open up the fridge and see if you can turn OFF the freezer portion by itself. If not, just turn the entire fridge off.
Pull everything out and sort it by piles of this and piles of that, toss what you can’t figure out what it might be. I found some really interesting meat parts, some sausage shaped, some not really shaped much at all.
Toss what you haven’t used in 6 months. If it is meat, toss if it’s older than a month or two. Keep in mind, you shouldn’t be freezing meat unless it going to be used as stock or if it is vacuum sealed. I understand it is so nice just to pull something out of the freezer for that night or the next. Would you please spend a little more time and buy things fresh? You’re missing out on some great flavors and nutriments by freezing your diet. IT’S SUMMER TIME YOU NITS !!! There’s fresh food outside your door, go find it.
Where was I? Oh yeah. Whip up some of your favorite cleaning solution, I use spray 409 & paper towels. Then wash with clean water and dry thoroughly. Now you have a really nice clean happy freezer, put your stuff back. Don’t worry about organizing it, you’ll ruin that system in a day anyway.
Meathenge says do it.
Fatted Calf’s Saturday spread – A food related post
YAY !!! A food related post. I’m feeling a little better now, it’s been a long week. Already.
Everyone knows I really love sausage, this is no secret. I also like a little variety, such as roast treats. When Taylor and his crew take the time to make us a roast treat I can’t resist. I’m going to take a little quote from this week’s newsletter about the special this week:
“Arista Panzanese. This is a savory marriage (OK, it’s a roast) of piglet loin and belly, jelly-rolled up and tied with twine, but not before it is lovingly anointed with all manner of Italian goodness, such as rosemary, fennel pollen and garlic.”
There’s nothing I can say to follow that one up, except that the Crepinettes this week are also something to stash in your meat bag. This week he’s gots Pork Crepinettes with Picholine Olives and Thyme.
This will be a GREAT weekend indeed.
thy sleepy henge
Hey, I wanted to stop by the Henge today and let ya’ll know we’re okay and doing fine. I’ve decided to sell our 3rd vehicle, a 21 year old 1 ton GMC 12 passenger van. I bought it for going on yearly vacations plus a few smaller ones. The beast served us well for 3 years, going to LegoLand a few times, visiting friends up in the Sierras and then some farther south in Mariposa.
Last year we all decided to try some Home Schooling for our youngin’s, which means no more long vacations and no more fancy dinners at the local Denny’s. Which means THE VAN HAS TO GO!
What this also means is that I’ve been darned busy getting the van ready and haven’t had time to cook, take pictures, write & post.
Hopefully soon,
Hugs
Julia Child passes at 91
Thank you for all your life’s work, you’ve changed so many lives over the years. Now I guess I won’t get my books signed, dang. Hugs.
Fatted Calf Returning Newsletter of Meat!
Egads, FINALLY. They’re baaack. Of course I can’t wait for Saturday morning now, but I have to say I’m not nearly as anticipatory as I thought. We’ve been eating pretty well at the ol’ Lab this last few weeks, so my skip to the meat stall won’t be quite as skippy. I think this time I’ll only be getting a pint of the Sugo Di Carne, some Finnochiona (YUM central) and some Pancetta Toscana. Hey, my interest is picking up a bit. I feel better, I think it was the Finnochiona that did it. If you’re interested in what it might be, do a search here on MeatHenge, it’s there.
onward …
Fatted Vacation
Hey man, NO Fatted Calf at the market until August 14th. Take note. Go for fresh coffee & crusty bread, but no meat. And surely no green garlic, too late foo.
CLOSED
Yay for Fatted Calf News !! – Extra Special
pictured above; two 1 lb. pork top round roasts from Niman Ranch
(doing the crepinette dance!) Check out what we have this Saturday buckaroos! Duck Crepinettes with Picholine Olives and Thyme escorted by Taylor’s brined 2 pound pork loin roasts. Those two for certain will be in my cotton meat bag. Something else you need to take a peek in to, the Sugo Di Carne. It’s their Meat Sauce and it has already be cooked and seasoned perfectly. You can warm it, dump over pasta or add some nice maters. I did the diced tomato version and it was delightful. Quite rich and again, perfectly seasoned. As the tomatoes simmered, I kept tasting it to see if it needed anything. From the container to the table, not one anything needed addition. No kidding. This week should be quite spectacular in the meat arena, I will go this week. I promise.
The Berkeley Farmer’s Market is within a few blocks of the Berkeley Bart Station, take that if you’re coming in from SF or Walnut Creek. Don’t forget to pick up some Green Garlic while yer there
on with the show
Fatted Calf News – July 4th preview
image above is a Duck Crepinette Breakfast
The Fatted Calf is bringing a lot to our Saturday morning this week. Not only do they have some pork Crepinettes with hazelnuts and wine soaked figs, but they are doing their Wieners this week too. Don’t discount this little guys for something ordinary. Even if you dislike hotdogs & balogna, you will love these little doggies. The texture isn’t quite as smooth as you’d think and the skins do snap. A very rich and tasty treat. The tough thing is finding bread good enough to saddle them up right. I hope to see you at the market first thing, don’t wait. He sells out quick.
on with the show
oooOOoo I spy pepperoni
Mem Rib Pork Rack
Hooyah. Got me a slab, it be rubbed. Happy pink with bones and meat. A great day and a memorial day treat. Or the day before, either way it’s bound for the smoker.
This week at The Fatted Calf
This week we find MeatHenge and myself featured in The Fatted Calf’s Newsletter. Neat huh?
I would like to preface this with my own special note. If you click through and read the rest of the post, you’ll notice their Crepinettes will be the pork ones with Morel Mushrooms. I just had some of their Duck Crepinettes the other day and just about fell off my chair they were so damned tasty. And since a week ago or so we had the Skinny Pork Sausages with Morels, this week’s Crepinettes will most certainly be a sell out situation. Please stop what you’re doing and make sure you make it to the market this coming week and get yourself some. Do NOT miss this one.
So you think you love meat? You must love it a little, if you subscribe to this newsletter. Well, meet Dr. Biggles. Biggles, meet all the fans of Fatted Calf Charcuterie, soon-to-be fans of www.meathenge.com. Meathenge is a hilarious, yummy and sweet web site/blog. It really was a match made in meat heaven when he discovered our stall at the Berkeley farmer?s market, and we discovered a meat lover extrordinaire, and a web site that always makes us hungry. Frequent are the Saturdays we see him at the market, sell him some sausages, salami, confit or a special roast, finish our day, pack up, and go home, only to check Meathenge and see whatever we sold him cooked up, photographed in living color, its? virtues extolled in detail. On the same day. Before dark! Biggles isn?t afraid to use duck fat in cornbread, call a particularly rich stock ?chicken Jell-O?, or help his son with a new Easy-Bake Oven. No Cooking Adventure Too Big or Too Small. And if you think our products look good on your kitchen table, you should see them on his, next to a plastic palm tree or a can of Pabst Blue Ribbon. So awesomely yummy.
ethels soul food cafe – Denver Colorado
Joe Bob in Denver strikes gold with this latest update in dining out
I was headed for Kapre Fried Chicken but they were closed. So I went a block away to Ethel’s House of Soul for some more “real” food. Ethel has been cooking it up here since 1971 in the same place and about the same menu.