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Posted by dawnbixtler on 2005-04-04 22:41:23 +0000

Wow. I give that a resounding "not quite". The writer assumes a incredibly (and I think incorrect) naivete of diners, especially for New York. Spam? Please... Hammering a duck's feet to the ground, sticking a tube down its throat, and force feeding it, is cruel, but this practise has been banned in almost every state for decades. France and many other countries do still do it though. However, I have no problem with Hudson Valley Foie Gras from New York, inwhich the mallard is simply allowed to eat as much grain as it likes, similar to a free range cow, lamb, salmon, or mussel. Unnatural? Yes, as they nearly kill themselves from overeating. Cruel? Barely.

Posted by rladew on 2005-04-05 12:37:36 +0000

foodies was a pizza franchise w/ branches in Bedford NH and Milford NH at one time..... _______________________________

Posted by tgl on 2005-04-05 13:27:29 +0000

Concord has (had?) Foodee's A World Of Pizza.

Posted by tgl on 2005-04-05 15:41:40 +0000

RE: naivete I bet schmaltz on rye would sell like proverbial hot cakes if listed as (at the Sonse): coq gras sur seigle $25 (Please feel free to correct my French, anyone.) If I was stuck in a cooler full of beer, you might want to eat my liver too. I still weep for the little duckies a bit...

Posted by frame609 on 2005-04-05 17:21:27 +0000

Foie never sold at the Sonse- no one knew what it was.

Posted by Miriam on 2005-04-05 17:37:51 +0000

Mmmmmmmmmmmmm....I remember shmaltz. Had it over mashed potatoes at this hole-in-the-wall in NYC called Sammy's Romanian when I was a kid. Maybe 9 years old? 11? I think I was 11. Gotta love that rendered chicken fat. It's best with grebenes (onions fried crispy in it). Mmmmmmmmmmmm...

Posted by tgl on 2005-04-05 17:44:23 +0000

Oh! Snap!

Posted by dawnbixtler on 2005-04-05 17:54:14 +0000

Hence the reason schmaqltz might sell. I still say it wouldn't.

Posted by G lib on 2005-04-05 20:05:00 +0000

What about Speck [pronounced schpek in German]? It's smoked (but not cooked) bacon fat, called "Lardo" in Italian. [img]http://www.virtualitalia.com/recipes/aff_lardo.gif[/img] From [url]http://www.virtualitalia.com/recipes/affettati.shtml[/url]: Lardo: falls in the pancetta family, but because I like it so much, I will give its own spot. Lardo is lard and that's it. It is the pure fat portion of the bacon cured in salt and herbs and then served very thinly sliced. It melts on your tongue like soft butter. I have not yet checked the American Heart Associations daily recommended portion of Lardo, and no, this is nothing like the American lard that you buy in a tub and that my grandmother used to make her extraordinary pie crusts. . This has gotta make a comeback at some point! ________________ "Hardcore Stricken Fagan at the Wad caused dance party Total Kenobi." Rory_Stark

Posted by dawnbixtler on 2005-04-05 20:30:16 +0000

We've had on Speck on our menu for 5 months now. Most similar to the prosciuttos from Parma in Emilia-Romagna, where as Speck is from the Alto-Adige. It is absolutely not Lardo; in fact it is a cured ham, which is quite a lean cut for the pig.

Posted by rladew on 2005-04-06 01:14:50 +0000

i think that is what i am speaking of, yes. _______________________________

Posted by tgl on 2005-04-06 02:01:43 +0000

I thought they were in Hillsborough, didn't know they made it to Bedford et al.

Posted by tgl on 2005-04-06 02:02:22 +0000

I was always a Vinnie's guy, myself.

Posted by G lib on 2005-04-06 16:11:14 +0000

We were so grossed out by the lardo we ordered at a restaurant on the Familglia Mecagni (tm) family trip to the Emilia-Romagna that none of us would eat it. This was after 6 hours of forced-march touristing, so we were in family crisis mode at the time. My mom got really peeved about it so she took it home and cooked it, thinking that it might cook up like bacon. It ended up cooking up into a pan of grease with 3 tiny pieces of meat floating in it. . The family crisis was averted after this as we all had a pretty good laugh about it, and it has since made it into the annals of 'insider family joke'. . Point is that I haven't eaten either speck or lardo, and Dawn is VERY much more a foodie than I am, but that lardo we had looked a lot like the speck that PChippy and I were served in a hutte in the Dolomites. Peter ate his (otherwise it would have gone to waste), but I was still too grossed out. ________________ "Hardcore Stricken Fagan at the Wad caused dance party Total Kenobi." Rory_Stark

Posted by tgl on 2005-04-06 18:38:43 +0000

P. Chippy, the accomodating vegetarian. Get this man a Mammoth Burger!

Posted by rladew on 2005-04-08 16:40:02 +0000

you know me, Im cool w/ it as long as it has pastrami on it... _______________________________

Posted by tgl on 2005-04-08 17:55:18 +0000

Pastrami and schmaltz on rye. Sounds kosher!