Some Nice Sausage
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Joined: Mar 2005
Posts: 586
aficionado
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OP
aficionado
Joined: Mar 2005
Posts: 586 |
Sorry, noCal boys, I'm talking about edible stuff here. A local butcher makes about 20-30 different kinds of sausages, I'm guessing. I've tried about a dozen. Some are good, some are so-so. Some are just too coarsely ground for me. The linguica, for example. If I were a veterinarian I'm sure I could have identified the organs used in that sausage. Anyways, the Basque lukinka sausage is just bomb. Never had anything else like it - been buying it for the past year. On the grill or in a white bean soup with leeks, this stuff rocks. There is little info on that style on the net. There is a significant Basque population in Chino, as well, so I'm guessing this is authentico. Apparently, they do not ship and they have no web site, so... come on down for a visit.
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Re: Some Nice Sausage
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Joined: Mar 2005
Posts: 7,463 Likes: 1
axiomite
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axiomite
Joined: Mar 2005
Posts: 7,463 Likes: 1 |
Next time I head back to California to visit my folks I'll have to keep that in mind. I used to live in Chino!
What is the place called, Mark?
*********** "Nothin' up my sleeve. . ." --Bullwinkle J. Moose
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Re: Some Nice Sausage
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Joined: Apr 2003
Posts: 16,441
shareholder in the making
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shareholder in the making
Joined: Apr 2003
Posts: 16,441 |
I'll be in California next week, but not down south.
I do have some local deer meat in my fridge though. Some dried/summer venison sausage, cold cuts, ground, and a roast. A friend's neighbor hunts them and always has more than enough to share.
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Re: Some Nice Sausage
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Joined: Mar 2005
Posts: 586
aficionado
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OP
aficionado
Joined: Mar 2005
Posts: 586 |
Hottinger. Here's a little shout out for them: http://www.yelp.com/biz/hottinger-family-meats-chinoThe steaks are hit and miss. They usually have 3-4 different rib-eyes to choose from. I've found the best steaks here are always darker red and well marbled. Shipped in from Colorado apparently. Over time I have come to the conclusion you have to buy what looks good rather than go in for a specific cut - at any store.
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Re: Some Nice Sausage
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Joined: Jun 2003
Posts: 8,488
axiomite
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axiomite
Joined: Jun 2003
Posts: 8,488 |
bibere usque ad hilaritatem
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Re: Some Nice Sausage
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Joined: Jul 2004
Posts: 1,443
connoisseur
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connoisseur
Joined: Jul 2004
Posts: 1,443 |
I wish we had something like that here. My wife has been researching to find some local places - none have this much variety.
"A fanatic is someone who can't change his mind and won't change the subject" Churchill
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Re: Some Nice Sausage
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Joined: Jan 2010
Posts: 91
old hand
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old hand
Joined: Jan 2010
Posts: 91 |
Anyone in Melbourne, Australia, http://www.littlecreekbeef.com A farmer in the Yarra Valley who is also a fully qualified butcher. The first time the meat is frozen is when it goes into your freezer. Usually the beast isn't popped off until the orders are placed. Meat is cured properly. It will melt in your mouth. It is the only way we get our Beef and Lamb now.
Last edited by madjak; 02/05/10 10:45 PM.
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Re: Some Nice Sausage
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Joined: May 2009
Posts: 670
aficionado
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aficionado
Joined: May 2009
Posts: 670 |
In a recent survey, 44% of Canadians would rather eat bacon, than have sex.
I wonder if this applies to sausage.
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Re: Some Nice Sausage
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Joined: Dec 2008
Posts: 6,928
axiomite
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axiomite
Joined: Dec 2008
Posts: 6,928 |
And the other 56% would like to have a BLT while gett'n jiggy.
Half of communication is listening. You can't listen with your mouth.
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Re: Some Nice Sausage
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Joined: May 2009
Posts: 670
aficionado
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aficionado
Joined: May 2009
Posts: 670 |
I do that all the time, gets crumbs in the bed though.
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Re: Some Nice Sausage
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Joined: Jan 2010
Posts: 142
veteran
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veteran
Joined: Jan 2010
Posts: 142 |
The wife hates it when I bring the frying pan to bed with me......women they will never understand.
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Re: Some Nice Sausage
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Joined: Mar 2005
Posts: 586
aficionado
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OP
aficionado
Joined: Mar 2005
Posts: 586 |
Anyone in Melbourne, Australia, http://www.littlecreekbeef.com A farmer in the Yarra Valley who is also a fully qualified butcher. The first time the meat is frozen is when it goes into your freezer. Usually the beast isn't popped off until the orders are placed. Meat is cured properly. It will melt in your mouth. It is the only way we get our Beef and Lamb now. That link wouldn't work for me but I found them online. "At our boning room in Coldstream, the beef is dry aged for 2-3 weeks before it is butchered." Most places dry-age cuts don't they? I think I'll search around for a similar operation locally (though they can use all the hormones and beer and whatever else they want as long as the steaks are marbled and delish :)).
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