Comments on: Matt Greco’s Pork Sage Sausage

By: cures-for-yeast-infections

cures-for-yeast-infections — Sat, 26 Nov 2011 02:21:56 +0000

cures-for-yeast-infections…

[...]Matt Greco’s Pork Sage Sausage » Not Eating Out in New York[...]…

By: Jeanna Dorch

Jeanna Dorch — Wed, 03 Feb 2010 04:01:16 +0000

Thanks for the great post!

By: Not Eating Out in New York » Reason For Not Eating Out #37: Going Back to School

Thu, 12 Nov 2009 05:51:11 +0000

[...] favorite adventures in not eating out has been going to them. From pig butchering with Tom Mylan to charcuterie with (now) Char 4 chef Matt Greco at the Brooklyn Kitchen, to learning easy Indian meals with Geetika Khanna at Indian Culinary [...]

By: Not Eating Out in New York » Blog Archive » Freaky Week

Not Eating Out in New York » Blog Archive » Freaky Week — Mon, 29 Sep 2008 14:20:40 +0000

[...] a shout-out to a couple of very nice restaurants that I ate at last week. Chef Matt Greco (of the charcuterie class) recently opened his first restaurant, Char No. 4, in Boerum Hill, and its Southern-influenced menu [...]

By: carlton.mao

carlton.mao — Mon, 23 Jun 2008 08:00:48 +0000

We are a supplier and exporter of slted hog casings,our e-mail adress is carlton.mao@hotmail.com. We are glad to get your information.

By: Jessie

Jessie — Fri, 20 Jun 2008 22:05:45 +0000

oh my, how embarrassing, Iowa is the the west of Wisconsin, isn’t it…

By: Jessie

Jessie — Fri, 20 Jun 2008 22:02:46 +0000

Hi Zing,

thanks for your info. I have heard about those farms here in Wisconsin as well (turns to the left and waves) and I respect the hell out of them.

I also love the writing of Mary Oliver (ie “Blue Pasture”) and Catherine Friend (“Hit by a Farm”) because they talk about the process of raising and/or hunting animals, killing, processing, and eating animals. (Friend writes, in particular, about eating her cutest lamb).

I love this writing and the availability of those farm programs. I guess I feel that in my life right now I don’t have the time, energy, interest in really researching the meat I eat. But I respect the availability of the information and I really, really respect people who eat meat and dairy in a mindful way. Not least of all because they are less lazy than I am!

I should also say that I eat honey and use wool, both of which I get from local folks (the bee lady is particularly cute, and maybe I am hoping for a date in exchange for my compromised veganism…

By: baconbit

baconbit — Fri, 20 Jun 2008 16:20:51 +0000

I have a Kitchenaid with the meat grinder attachment. I looooove it. I use it for grinding up meat for a country style paté I make every Christmas.

Mmmm. Sausage!

By: Zing

Zing — Thu, 19 Jun 2008 19:47:22 +0000

Jessie,

Of course, the availability of from-farm-to-butcher-to-you meat depends a lot on where you live (I’m from Iowa where this isn’t completely rare) but my parents annually order a pig or cow from a local farmer and have it sent to the butcher. They spend some time picking out particular cuts or seasonings that they prefer, and different butcher shops will offer different services. It’s a lot of food, no doubt, so it’s often shared amongst family members.

If you’re terribly picky, I think the farmers will even let you pick out the specific animal, just in case you prefer to eat only the cutest ones

By: Jessie

Jessie — Thu, 19 Jun 2008 18:43:24 +0000

This is one of your best posts yet! (well, in my opinion). I have been vegan for 3 1/2 years now, and one of the main reasons I stopped eating meat was the huge distance between the food source (the animal) and me. If I could participate in or even understand the process whereby the animal is slaughtered and the meat is processed and prepared, I would consider reintroducing it into my diet. I really, really enjoyed this step by step walk through sausage making. Thanks!

PS I realize there are ways to learn about these processes. I should say that I gave up meat due to a combined lack of understanding and unwillingness to put the time into understanding.