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East Bay Express' Carnivorism Made Easy - Fatted Calf takes a beating - MeatHenge
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East Bay Express' Carnivorism Made Easy - Fatted Calf takes a beating
By Dr. Biggles on June 28, 2005 3:16 PM
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Earlier this month, June 8th, Jonathan Kauffman of the East Bay Express wrote an article about his travels around the San Francisco Bay Area in search of good meats to put on the grill. He hit some of the best around, Kinders, Bobby Lee's Country Smokehouse, Giovanni's in Pinole, you get the idea. He was also smart enough to stop by and pick up some goodies from the Fatted Calf . Unfortunately, he wasn't pleased to say the least.
He says that the Fatted Calf was the biggest disappointment of the round. He's entitled to his own opinion and he's entitled to write about it. But he got a few fine points flat out wrong and his lack of cooking skills ruined some of this area's best charcuterie.
We enter the paragraph with with him marveling over the Duck Rillettes (a smooth mixture of pounded meat or poultry combined with fat and seasonings, packed in small containers, sealed with fat and served cold, spread on bread). It took me a few reads through to see if he was complaining of the rillettes or not. Then I figured out why I had to reread it, he didn't mention how they tasted. Ya know, if you're going to write about food, one might think to mention HOW THE FOOD TASTES !?! I suppose the world will never know. Let's move on to his Toulouse experience.
These are NOT Toulouse sausages, they are Fatted Calf's Sweet Italians.
Here we find Sweet Italians by Fatted Calf, I don't have any Toulouse on hand. The Toulouse are lighter in color and a tad finer grind than the Sweets. The reason for giving you this visual is to offe"
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