Lemon Sausage with herbies.
I’m not sure what’s going on, but I’ve been waking up for the last two days with the smell of fresh sausage in my mind. It’s been stirring my psyche so darned hard that I’ve been out looking under every rock and crevice, during my lunch hour, for some decent sausage. Sure I could drive to Oakland, maybe Berkeley or over to Rosamunde’s over in San Francisco. But I just don’t have the time, too much going on. I’ll just have to wait for this coming Saturday in Berkeley, oh well. Poor me.
This week I believe I’ll wave to the rich and wonderful Lamb Leg Roasts with Olive Tapenade and grasp me some handfuls of Mexican Chorizo, Breakfast Sausage for Sunday and some Toulouse to relax with during the week. OH yeah, look! Rabbit Terrine with Chives, okay one of those too. Oh no, there’s a Spanish Style Dry Chorizo! AAAAAh, I’m boned. What’s to become of me and my meat tortured soul? Tune in next week for … Biggles goes in to Meat Coma or There’s No Time Toulouse!
Note: Fatted Calf now has an online request form, so you may reserve meat for Saturday. If you are at all interested in that Lamb Leg roast, reserve it today!
Please click forward to read Kim O’Neill’s Fatted Calf Newsletter.

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Chilebrown’s home grown habanero chile pepper!
I’m really at a loss for words once I read the Crepinette for this week was a lamb one with Persian Mint, Cumin, Orange Zest and White Wine. I know the special is the Bone In Pork Loin Roasts “Porchetta Style”. But even that doesn’t hold my attention like the Crepinette does. If you would like the pork roast, you’d better give them a call at 510-653-4327 right now and reserve one. The roasts & hams have been going at an alarming rate. Please read on to catch Kim O’Neill’s Original Fatted Calf Newsletter!

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Togetherness of my Lamb Roast with Veggies from the DOG last Sunday.
Yup, October is like, RIGHT THERE. See it? No, right THERE. Now do you see? Our Native American Summer (sigh) is giving it a shot, but falling short. Quickly our hearts and tummies are growling for richer, heartier faire. Soups, stews and beautiful roasts. And I can’t speak for everyone, but there are those times when you don’t have time to make a demi glace (meat jello) or glace (meat syrup). It’s just easier to use good store bought stock & wine, then cross your fingers. And you usually get something delightful. However, if you pick up a good cookbook and actually READ it, delve in to how a real soup, stew or roast is put together? It’ll more times than not mention making your own glace, demi or otherwise. Okay, let’s make it! Oh wait, it takes time? Yeah, I’ll get to that. Maybe this summer when I’m not so damned busy!
HEY MOOCH HEAD !!! Fatted Calf has demi glace & glace de viande ready made for ya. All nice and glistenny. Give them a call and reserve yourself a jar for this coming Saturdays Farmer’s Market in Berkeley.
Looks like they sportin’ some fancy Lemon & Herb sausage links this week, I’m going to get me some of those.
Now, please click on to read Kim O’Neill’s Fatted Calf Newsletter.

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Emil came to work Wednesday morning and urged me to get the SF Chronicle’s Food Section featuring “Going whole hog …“. An article that goes in depth about our local Charcuterie masters and all the wonder that is Salumi. And don’t forget the wily photo ninja Craig Lee who brought us the images, you go Craig. In any case, this is a wonderfully put together article by Carol Ness. Why is it wonderful? Cause Fatted Calf got a mention and Taylor got a quote and Toponia got her name in the paper. It’s nice to get some validation for all the hard work and time you put in to your own business. Fatted Calf is not a division of Ford or Armour, they own it, it’s them. Congrats!
Blah, blah, blah, but where’s the meat? Don’t sweat it, the interview probably took 24 minutes and then it was time to get back to work. This week’s special is a Little Lamb Leg Roasts with Olive Tapenade. I’ve had this and it’s at least 3 times better than you’d think. And speaking of thinking, if you want one I would really suggest you contact Fatted Calf directly and have one reserved for you at the Berkeley Farmer’s Market this coming Saturday morning. Next are the beautifful Crepinettes, the flavor this week? Pork with Pistachios, Caramelized Onions, Duck Liver and Marsala, YEAH !!! Read it again, go. Get the lamb roast for Saturday’s dinner and the crepinettes for Sunday’s grilled lunch. As for the rest of the batch? You go ahead and click on to read Kim O’Neill’s Fatted Calf Newsletter (the real one, I’m just rambling).

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If I were you, I’d start doubling up on the effort enjoy this last little bit of light and ‘warmth’ we have left in the year. Face it, summer is over and going fast. Personally, I grill and smoke through most of the year. But not everyone does, so stop what you’re doing and make a point of doing some grilling this coming weekend. Fatted Calf is sporting some fine grub this coming Saturday. The Basque Sausage Coils are a special treat, they aren’t always available. They look so darned pretty on the grill and their easy to flip over too. They’ve also got listed the rabbit pate, one of my all time favorite pates. Just think of it like chicken, but with flavor. Holy cow, look at this! A Pork Cheek Terrine, Cheek Pate! The cheek portion of the pig is extremeley tender and flavorful, a real gift when you can find it. There’s even Boudin Noir and the list of Salumi goodies is full.
Take this weekend off and relax a bit before the wily evils of holiday depression sets in. There’s nothing that kicks the blues like pork.
Please continue and read Kim O’Neill’s Fatted Calf Newsletter …

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September 11th, 2005 was the long anticipated 2nd annual Fatted Calf picnic. Mama and I attended last year’s picnic. A beatiful day filled with beaches, grassy knolls, sausage and vast quantities of cool refreshing beverages all within view of Tomales Bay. This year was like that, only there was more …

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I would like to think Mr. Warhol would have really enjoyed Crepinettes.
Ya know, I’m kinda surprised these people that handle The Nobel Prize only cover physics, chemistry, physiology, medicine, literature and peace. There’s so much more to life. I spent a while perusing the site reading all about Alfred Nobel and what he was up to over a hundred years ago. While I’m sure physics and medicine are important, what about sausage? The fine high art of making every part of a piggy succulent and perfect? The Nobel group are missing the obvious category, Charcuterie. I feel so weak & powerless not being able to nominate Fatted Calf for Alfred Nobel’s Charcuterie Prize. I’ll have to drown my sorrows with a Pork Loin “Porchetta Style” with garlic, lemon, rosemary, salt, pepper, fennel. And maybe a few Lamb Crepinettes with Nicoise Olives, snurf. Woe is me to suffer the slings & arrows of the little Fegatelli snack treats, what to do?
Tinker & Tanker knew what to do! They got their lazy asses to this coming Berkeley Farmer’s Market on Saturday. Share the bounty of what is around you, Pork & Lamb & Bunnies.
Please read on to Kim O’Neill’s Fatted Calf Newsletter …
Hugs

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Hey, neat. Meathenge has been chosen Food Site of the Day for Today, Tuesday September 6th. Go check it out !!!

Featured is Madamoiselle Crepinette gifted to me by my sister Kallisti.
The 3 Habaneros are a wily group, Vid, Ben, and Tim. They’ve been known for their condiments and hot sauces for years. The cool thing is they’ve finally got some backing to they can head forth! Here is my review of a few of their sauces the other day. If you haven’t read it, suggest you do because it lays some ground work as to this and that.

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I cannot supply an appropriate image, just put love in your heart.
A few years ago, that’s 14 in Internet Years I met via email a Lawyer Boy based out of New Orleans. Robert and I have had good fun over the years and exchanged comments and quite a few emails. I pleaded with him to buy a damned digital camera and add images to his site, but no luck. The man was off doing his own thing and has quite a following.
Feh, you know where this is going. The reason I mention this is that he’s got some local chef willing to step in and help. Please go look for September 2nd’s 2005 entry. Appetites.
Just because people loot, rape and cause mayhem doesn’t mean good people don’t exist and carry on.
Don’t hate, please give, send out love as you go to sleep. In case his post turns to vapor, click on –

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Hey Everbody,
Labor Day is generally a day or weekend of rest. It’s the last weekend we have time for just one more trip to the mountains, or what-have-you. But with what Katrina and all the nightmarish happenings, kinda takes the wind from your sails. Heh, I spelled sails correctly. In any case, please reflect and do what you can for others this weekend, cause brother or sister? They need it.
I’m going to do my part this coming Saturday and make my way to the Berkeley Farmer’s Market and spend some of my hard earned money on some local food finds. One of my favorites are Fatted Calf’s Little lamb leg roasts stuffed with olive tapenade. It’s so good you can just roast it in your oven and it’ll make your mouth jump. The lamb is fresh, very fresh. This lends a nice mild flavor that doesn’t give you too much gammy flavor. The Olive Tapanade is top notch and there’s plenty of it. The last one I just oven roasted, this one I think I’ll smoke. Do NOT pass this one up, come out to play.
Next up are the Pork Crepinettes with Pine Nuts, Currants and Herbs. Kim says it whispers “Sicily”. Sounds kinda nice to have your pork sausage whispering to you. I can dig it.
I’ll send you now to the Fatted Calf Newsletter brought to you by our very own Kim O’Neill, she wrote it. Remember, just because it’s published on the web, doesn’t mean it isn’t true.
Biggles

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be one with the crepinette
Up until recently, many of you had been reading Meathenge. Yet the true flavors have been eluding you. Our picnic a few weekends ago a large percentage were able to come by and TASTE. Yeah well, that ain’t happening this weekend. However, you can get close. This week the Special is the “Porchetta” style bone in pork loin roasts. This is Biggles’ favorite roast, at least for the time being. Here is a meat fan quote, “Yeah, but this roast blows the others right out of the water.” That’s how good this one is, truly.
They’ve got another special this week, Hoffman Farm Quail stuffed with a whole fig and savory pork sausage. Heh, these are fine little guys and deserve some attention, smoky attention. Nothing finer than Figs & Pigs, no sir.
And my dear crepinette flavor this week? Duck Crepinettes with Green Olives and Herbs. Yup, that right there people is a match made in meaty heaven. And as a parting gift to yourself? Grab a duck leg all confited, heh.
Please read onward The Fatted Calf Newsletter written by Kim O’Neill.

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Fatted Calf’s Niman pork loin roast stuffed with chard, walnuts and spices with fancy herbies.

Listen up folks, this year is flying past at an alarming rate. Wasn’t it just 2000? Wasn’t that supposed to be amazing that we turned a new century? Sure it was and where did those 5 years go? I dunno. But I can tell you this, the longer you put off enjoying yourself the older you get with no fun to look back upon.
You have to make fun, you have to make each day and week something worth living. If any of you know anything about me? I’m lazy, sometimes to a fault. My pant’s cuffs are getting ground down and they should be folded up. Why don’t I fold them up? I’d have to bend over to do it, too much.
Want an easy way to make your day? You knew this was coming so I won’t go on. Fatted Calf this week has a special; Little Lamb Leg Roasts stuffed with Olive Tapenade. I haven’t graced it yet, but Chilebrown has and found it !@#$@! Outstanding. And since it’s little, it won’t cost an arm and a leg to own. mmmMMmm, leg. Next up the Pork Crepinettes with pistachios, caramelized onions, duck liver, Marsala. Oh criminy, just reading it makes me giggle.
I’ve been pleading with Taylor to make more Rabbit Pate, it don’t come often and it’s here and it has chives, bitchen.
It’ll be a great day indeed, don’t miss it.
Onward to Kim O’Neil’s Fatted Calf Newsletter …

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Aren’t grill marks cool lookin’? I did these with my dual burner cast iron griddle, smoking hot. Popped on the chops and pressed with bacon press and let it ride for about 4 minutes or so.

Hey everbody, how’s the summer treating you? We’re doing okay here, just polished off the last of a little chorizo salami (gotta eat it slow, don’t ya know). The Fatted Calf Newsletter just rolled in and we’re looking at some wonderful Hoffman Farm Quail stuffed with Fig and Savory Pork Sausage. One of those babies kicked in the gout a month ago with gusto, such a good limp. The crepinettes are sportin’ some citrus this week, good thing. Cause I’m a big fan of the citrus, brightens and brings out the other flavors nestled in meats. Flavors you really shouldn’t be going without.
If you can make it this Saturday to Berkeley or to the Ferry Building in San Francisco, stop by for some special treats.
Please read on to Kim O’Neill’s Fatted Calf Newsletter!
Hugs

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This is an actual Porchetta: Bone in pork roast. Fatted Calf made this one a few months ago, share the love.
I promised myself I would calm down and lay out the prose here with a firm even tone and not promising that this week’s Fatted Calf menu is the best ever. I promised myself, over and over. Besides, who wants to listen to some raving lunatic bumping around slavering about some damn hunk of meat? Well, I can’t hold back and I suppose you all do.
You may want to go get yourself a glass of water and sit down for this one.
AAAAAAIIIIIIEEEEEEE !!!!!! I CAN’T BREATHE !!!! The two things I always first check on the menu is the Special and what Crepinettes will be featured. I just about had a coronary when I sawr they had the Porchetta style Bone-in Pork Roast (stuffed with fennel, garlic and lemon). You see, Father’s day this year I bought one and smoked it and fell in love immediately. The Niman pork loin is a superb cut, check out that marbling and the tippy part of the pork rib bone, see how far it goes out? That’s all flavor right there pally boy. This is, hands down, one of my favorite Fatted Calf roasts of all time. And you know what? It’s all ready to go, either in the oven or the smoker or indirectly on your grill.
So, I’m thinking that’s the pinnacle right there, sure the Crepinettes are great but, ya know? Comon. (Deep Breath) . Summer Chanterelle and Lobster Mushroom Crepinettes, HAHAHHAHHAHAHHAHHA. Same Meat Love Level there, a Lobster Crepinette? What’s up with that? Lobster Sausage !!! WRAPPED IN CAUL FAT !!! I’m typing from the floor, I can’t see. Then, I’m thinking to myself, “Phew! I’m glad that’s over, dang.” Nope, right below it are Basque Sausage Coils. I’m not going to read any further, I’ll let you do it. I need another glass of water and some supreme yoga action to get my blood pressure back down. I’ll see you on Saturday morning at the Berkeley Farmer’s Market. Miss this one and your a fnorking smidget.
Please read on, if you dare, the Fatted Calf Newsletter not written by me, it’s written by Kim O’Neill …

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