Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Seal Meat a Controversial Canadian Dining Choicehttp://www.slashfood.com/2009/07/02/seal-meat-a-controversial-canadian-dining-choice/http://www.slashfood.com/2009/07/02/seal-meat-a-controversial-canadian-dining-choice/http://www.slashfood.com/2009/07/02/seal-meat-a-controversial-canadian-dining-choice/#commentsFiled under: ,

seal meat curing
Seal meat. Photo: tootsmabel/flickr
Here's one food that may or may not get your seal of approval.

Seals -- the same lovable, clapping sea creatures that are a favorite zoo attraction and poster child for animal activism -- are being served for dinner by our neighbors to the north.

The New York Times reports a small number of fine dining institutions in Canada are incorporating seal meat into their menus.

Combine the unusual nature of the meat (the taste has been described anywhere from gamey to beefy to fishy) with the fact that the European Union recently banned imports of Canadian seal products, and suddenly the seal-serving restaurants have become both a target for hate mail and unforeseen hungry tourists.

Hear from one seal-serving chef after the jump.

Continue reading Seal Meat a Controversial Canadian Dining Choice

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]]>Canadasealseal meatSealMeatSarah LeTrent2009-07-02T06:00:00+00:00LeNell It Allhttp://www.slashfood.com/2009/06/01/lenell-it-all/http://www.slashfood.com/2009/06/01/lenell-it-all/http://www.slashfood.com/2009/06/01/lenell-it-all/#commentsFiled under: , ,

LeNellAlabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things, most recently the owner of LeNell's liquor store. She's owned her own whiskey label called Red Hook Rye and been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.

You survived the Derby Day parties, and your annual mint julep tickled everyone's fancies quite nicely. Now you are wondering what to do with that leftover bottle of bourbon.

How dare you have a leftover bottle of bourbon, first of all! But if you do, here's an easy way to get rid of it.

Continue reading LeNell It All

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]]>bourboncabotcheeselenell smotherslenellsLenellSmotherspairingsrogue creameryRogueCreameryLeNell Smothers2009-06-01T13:00:00+00:00Because That's How We Roll - Feast Your Eyeshttp://www.slashfood.com/2009/05/12/because-thats-how-we-roll-feast-your-eyes/http://www.slashfood.com/2009/05/12/because-thats-how-we-roll-feast-your-eyes/http://www.slashfood.com/2009/05/12/because-thats-how-we-roll-feast-your-eyes/#commentsFiled under: , , , ,

lobster roll
After sunscreen, citronella candles and heat rash, does anything say "summer" more unequivocally than a lobster roll?

This baby, captured by VirtualErn at Flickr, appears to be the lobster roll to end all lobster rolls, the embodiment of the deceptively simple art of serving chunks of crustacean, barely dressed in mayonnaise, in a bun. Note the minimal accessories: lemon slices, crisp coleslaw and a drop of mayo. The better the roll, the fewer adornments it requires. If this specimen tastes as good as it looks, it most likely calls out for little more than a good appetite -- and, possibly, a bib.

[Via Flickr]
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]]>lobsterlobster rollLobsterRollsandwichsummerRebecca Flint Marx2009-05-12T10:00:00+00:00Rumble in the Jungle: A Tofu Takedown Rundownhttp://www.slashfood.com/2009/05/11/rumble-in-the-jungle-a-tofu-takedown-rundown/http://www.slashfood.com/2009/05/11/rumble-in-the-jungle-a-tofu-takedown-rundown/http://www.slashfood.com/2009/05/11/rumble-in-the-jungle-a-tofu-takedown-rundown/#commentsFiled under: ,


cubes of tofu in a bowl
As one of New York City's most well-appointed concert venues, the Highline Ballroom gets its share of long lines. But the 180 people milling outside its entrance yesterday afternoon hadn't come for the music. They'd come for the soy.

Soy doesn't exactly scream "ruthless fight to the finish," or summon images of a marauding vegetarians. Yet the stakes at the first-ever Tofu Takedown were high enough to inspire even committed bacon lovers to attend the spirited competition, which was organized by Matt Timms, the hungry genius behind the chili, salsa, fondue, cookie and bacon takedowns.

Seventeen amateur cooks gathered in the ballroom to battle it out for tofu supremacy with entries that ranged from so-called "Ethiopian empanadas" to salted caramel tofu gelato. Somewhat surprisingly, sweet far outnumbered savory, demonstrating just how far tofu has come in its role as an ingredient for dessert.

Continue reading Rumble in the Jungle: A Tofu Takedown Rundown

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]]>competitiondessertssoytofuveganvegetarianRebecca Flint Marx2009-05-11T16:00:00+00:00Resplendent Risotto - Feast Your Eyeshttp://www.slashfood.com/2009/05/07/resplendent-risotto-feast-your-eyes/http://www.slashfood.com/2009/05/07/resplendent-risotto-feast-your-eyes/http://www.slashfood.com/2009/05/07/resplendent-risotto-feast-your-eyes/#commentsFiled under: , , , ,

risotto
Risotto, like polenta and grits, is one of those dishes to which the maxim "patience is a virtue" is frequently applied. And this photo, taken by Elise at Simply Recipes, beautifully illustrates why. A bowl of creamy, nutty grains of perfectly cooked rice, crowned with mushrooms that have been sautéed and cooked in cognac and cream, is glorious payoff for the constant care that risotto requires. While the idea adding cup after cup of stock to a pot of slowly cooking rice may not be everyone's idea of fun, results such as this one prove -- to borrow yet another maxim -- that good things do indeed come to those who wait.

[Via Simply Recipes]
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]]>cognacognacmushroomrisottoRebecca Flint Marx2009-05-07T10:00:00+00:00Tofu on Testosterone - The Tofu Takedownhttp://www.slashfood.com/2009/05/05/talking-smack-about-soy-its-the-tofu-takedown/http://www.slashfood.com/2009/05/05/talking-smack-about-soy-its-the-tofu-takedown/http://www.slashfood.com/2009/05/05/talking-smack-about-soy-its-the-tofu-takedown/#commentsFiled under: ,

tofu takedown
Chili takedowns, cookie takedowns, bacon, salsa and fondue takedowns. Hey, man, competition is sorta part of living in New York City ("if you can make it here ...").

But a Tofu Takedown? Perhaps sensing the neglect felt by vegetarians unable to partake in the carnivorous joys of previous food fights, Matt Timms, the creator of the infamous Chili Takedown, is inciting meat-free madness on May 10. Because nothing says a fight to the death like fermented soybeans, right?

[Via Chili Takedown]
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]]>tofuRebecca Flint Marx2009-05-05T17:00:00+00:00Pie in the Sky - Feast Your Eyeshttp://www.slashfood.com/2009/05/05/pie-in-the-sky-feast-your-eyes/http://www.slashfood.com/2009/05/05/pie-in-the-sky-feast-your-eyes/http://www.slashfood.com/2009/05/05/pie-in-the-sky-feast-your-eyes/#commentsFiled under: , , , ,

whoopie pie
Whoopie pies are one of those wonderful concoctions of debatable origin and undebatable deliciousness. A few months ago, a piece in the New York Times proclaimed it was having "its moment," though plenty of its champions knew full well that the perennial classic needed no such official declaration.

This photo of a mint whoopie pie from This Chick Bakes beautifully illustrates the treat's timeless appeal, and looks like it has all of the hallmarks of whoopie pie greatness, with cakey chocolate layers sandwiching just the right amount of creamy mint filling. The chocolate-mint combination points to the endless flavor possibilities that the treats present to the adventurous sweet tooth. Though originally simple snacks created by the Pennsylvania Amish, today's bakers take them in all sorts of inspired directions. And if this photo is any hint, this could taste like the best peppermint patty on the planet, unquestionably worthy of the shout of joy its name entails.

[Via Blondie & Brownie]
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]]>bakerychocolate mintChocolateMintice creamIceCreamwhoopie piesWhoopiePiesRebecca Flint Marx2009-05-05T10:00:00+00:00A Pig's Tale - Feast Your Eyeshttp://www.slashfood.com/2009/05/04/a-pigs-tale-feast-your-eyes/http://www.slashfood.com/2009/05/04/a-pigs-tale-feast-your-eyes/http://www.slashfood.com/2009/05/04/a-pigs-tale-feast-your-eyes/#commentsFiled under: , , , ,

pig candy
Pay no heed to those who thoughtlessly proclaim bacon-inflected desserts "so over," or "so December 2008."

Pictured is one of the reasons why. This delicacy, known as Pig Candy, is the genius of one Rhonda Kave of Roni-Sue's Chocolates. What Kave has done is create a union as holy as that of peanut butter and chocolate or vodka and tonic: fried bacon, dipped in chocolate. And that's it.

It's a marriage that is astoundingly pure yet diabolically addictive and, thanks to the beauty of online retail, has inspired slavish devotion far beyond the Roni-Sue headquarters on New York City's Lower East Side. This photo hints at the promise and madness contained in each salty-sweet nugget. While the shutterbug's ability to restrain herself long enough to take the pic is admirable, the subject likely met its demise shortly after being immortalized for the enjoyment of drooling procrastinators everywhere.

[Via Flickr]
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]]>baconchocolatepig candyPigCandyroni-sues chocolatesRoni-suesChocolatesRebecca Flint Marx2009-05-04T10:00:00+00:00Sea Urchin Chic at Mareahttp://www.slashfood.com/2009/05/01/sea-urchin-chic/http://www.slashfood.com/2009/05/01/sea-urchin-chic/http://www.slashfood.com/2009/05/01/sea-urchin-chic/#commentsFiled under: , , , ,

urchins
Sea urchins, on the face of it, are not likely candidates for the title of Sexiest Seafood. Their spiny shells make them look like porcupines of the sea, and give little hint of the outrageously creamy, briny decadence that they contain. But this saffron-hued roe, whose complex, salty-sweet-sharp flavor profile is beloved by chefs, is now making diners swoon.

David Chang has been using sea urchin roe on his menu at Momofuku Ssam Bar and Ko for a long while, and now Michael White is making them the star of his menu at his new restaurant, Marea. A great article tomorrow in WSJ. magazine provides a peek at both White's droolingly anticipated new restaurant and at sea urchin, which is pictured in all of its spiny, golden glory.

Learn about the delectably slimy urchins after the jump.

Continue reading Sea Urchin Chic at Marea

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]]>convivioitalianmareamichael whiteMichaelWhitesea urchinsea urchinsseafooseafoodSeaUrchinSeaUrchinsRebecca Flint Marx2009-05-01T16:00:00+00:00The Simply Delectable Cuban Sandwichhttp://www.slashfood.com/2009/03/11/the-simply-delectable-cuban-sandwich/http://www.slashfood.com/2009/03/11/the-simply-delectable-cuban-sandwich/http://www.slashfood.com/2009/03/11/the-simply-delectable-cuban-sandwich/#commentsFiled under: , , ,

cuban sandwich

Get prepared. Back from a trip to Key West, I'm ready to revel in all things Cuban, tropical, and rum tasty ... until I whimper for the blue seas again and retreat back into my cave.

Above is the sandwich that almost never got eaten. I went to Key West, indulged in as much rum, seafood, and Cuban food as I could handle, and then got waylayed by a freak snowstorm in Atlanta. During my extra day in the sun, I walked the length of Simonton St. and came upon Ana's Cuban Cafe (1222 White St) -- the place I kept meaning to stop at, but never made it to. I'll never make that mistake again, and I hope you won't either.

The cafe is nestled inside a simple corner store, jam-packed with drinks and food. I walked to the counter and ordered a Cuban sandwich -- ham, pulled pork, lettuce, cheese, and mustard pressed between delicious slices of Cuban bread. It was both simple and delicious -- the sort of dish that doesn't need to rely on fancy ingredients because every single one goes perfectly with the next. But the hero of this sandwich is the bread. Cuban bread is wonderfully soft inside, so getting pressed in a plancha, it crisps up easily on the outside, and condenses into almost nothing on the inside. That way, you get the perfect flavor of bread without the stomach-filling weight of a thicker variety. Divine simplicity, just like the cafe itself.

A number of Slashfoodies can't be wrong!

Note: If anyone has good recipes for Cuban bread, let me know. I've tried one thus far, but am still looking for the perfect one.
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]]>Cuban foodCuban sandwichCubanFoodCubanSandwichham sandwichHamSandwichMonika Bartyzel2009-03-11T09:01:00+00:00Milwaukee Sausage Cakehttp://www.slashfood.com/2008/12/18/milwaukee-sausage-cake/http://www.slashfood.com/2008/12/18/milwaukee-sausage-cake/http://www.slashfood.com/2008/12/18/milwaukee-sausage-cake/#commentsFiled under: , , , , , , , , , , ,


Scanned from Be Milwaukee's Guest, Recipes Collected and Tested by the Junior League of Milwaukee - 1959

I could scarcely be crankier at myself for muffing the opportunity to present this comb-bound recipe gem on a particularly Wisconsin-centric holiday, such as the recently passed St. Nick's Day, but hey -- any day is a great day for pork cake!

I'm a big fan of the melding of meat and sweet (mmm...bacon candy...), and surely have been known to savor a sumptuously larded crust, but I can't swear that I've ever seen a baked good quite so aggressively piggy as this. Pinwheel rolls studded with flecks of seasoned ground beef, yes, but those were generally presented as a savory, hand-wielded Wellington sort of course rather than spiced, as this seems to be, in the manner of a dessert or breakfast sweet. I'm pleading woeful ignorance about the pastries of the Badger State here, so might someone be so kind as to enlighten me -- is this a traditional Wisconsin breakfast or dessert treat, or a relic of the cookbook's era? If the former, I'm booking a trip on Midwest Airlines posthaste. If the latter -- who's up for a bake-along this weekend?

View Poll

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]]>kat kinsmanKatKinsmanmidnight sausagemidnightsausagemilwaukeeporkretro cookbookretro cookeryRetroCookbookRetroCookerysausage cakeSausageCakest. nickSt.Nickvintage cookbookvintage recipevintage recipesVintageCookbookVintageRecipeVintageRecipeswisconsinKat Kinsman2008-12-18T12:00:00+00:00Recession White - What Took Them So Long?http://www.slashfood.com/2008/12/05/recession-white-what-took-them-so-long/http://www.slashfood.com/2008/12/05/recession-white-what-took-them-so-long/http://www.slashfood.com/2008/12/05/recession-white-what-took-them-so-long/#commentsFiled under: , , , , , ,

Recession WhiteWell, what do you suppose popped up at the liquor store next to the Recession Red?

Recession White!

Ladies and gentlemen, it's $3.99, it has a plastic cork, and it's totally decent. It's a mild, dry California chardonnay; gentle oak without too much vanilla (why do all the chardonnays I'm tasting lately have so much vanilla?). I would recommend pairing Recession White with bold, stinky cheeses or, you know, ramen noodles if you're in this for the price tag.

Between Recession Red and Recession White, I'd say the red is the better value. I'd pay more for that wine -- but I don't have to. This chardonnay is definitely acceptable, though, and mild enough to please a crowd. So bring it to a dinner party. I did on Monday and was met with smiles all around.

I've had a number of inquiries about where in New York I've found this delightful duo of Recession wines for $3.99 so I'm gonna go ahead and say it: Adel Wines & Liquors on Columbus Avenue between 105th and 106th Street.

I'll see you there.
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]]>adelcheap wineCheapWinenew yorknew york cityNewYorkNewYorkCitynynycrecessionrecession whiterecession wineRecessionWhiteRecessionWinered wineRedWinewhite wineWhiteWinewineAnnie Scott2008-12-05T18:59:00+00:00Freshly Killed Turkey II - The Aftermathhttp://www.slashfood.com/2008/11/30/freshly-killed-turkey-ii-the-aftermath/http://www.slashfood.com/2008/11/30/freshly-killed-turkey-ii-the-aftermath/http://www.slashfood.com/2008/11/30/freshly-killed-turkey-ii-the-aftermath/#commentsFiled under: , , , , , , , , ,

A few days ago, I documented my first visit to a Pollo Vivero, or live-kill poultry place. Well, having now had the joy of dressing and eating a freshly-killed turkey, I can absolutely state the following points:

Cutting off Heads Isn't That Hard: I thought that removing the bird's feet and head would be really difficult, but it was actually easy. I used a sturdy, German-style chef's knife, located the respective joints, and sliced away. While the legs came off in one piece (each), I had to take the neck off in two pieces. I used a paring knife and reached inside the carcass to cut it closer to the torso.

Live Turkeys Don't Look Quite the Same: My turkey's torso was longer and slightly sleeker than the Butterballs that I was used to. That having been said, it was still quite meaty, and the actual process of cooking it was very much the same (minus the pop-up timer, of course).

Live Turkeys Are Yummy: The turkey tasted more or less the same as a grocery store turkey. It was slightly more succulent, but I also chalk that up to the fact that I brined it.

Live Turkeys Dry Out Easily: Unlike store-bought turkeys, which soak in a broth solution until you unwrap them, live turkeys need to be protected from drying out. I wrapped mine in moist paper towels before brining it.

Turkey Heads Are Fun: Being somewhat perverse, I held on to the turkey head and feet so I could show them to select people. Two of my sisters got in a little bit of a tiff over who got to keep them (I'm not the only weirdo in my family), until my youngest sister claimed the artist card, stating that she wanted to draw the various parts.

I have decided that I'm definitely going to go with live poultry for Christmas. Does anybody have a good recipe for pheasant?
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]]>Live TurkeyLiveTurkeypollo viveroPolloViverothanksgivingthanksgiving dinnerThanksgivingDinnerBruce Watson2008-11-30T14:00:00+00:00Farmstead Wines - Wine of the Weekhttp://www.slashfood.com/2008/11/16/farmstead-wines-wine-of-the-week/http://www.slashfood.com/2008/11/16/farmstead-wines-wine-of-the-week/http://www.slashfood.com/2008/11/16/farmstead-wines-wine-of-the-week/#commentsFiled under: , , , , ,

Wine farm
Foodies are familiar with the term "farmstead," which implies grown and made by the same hand. Farmstead goat cheese, for example, is made by the same person or people who raise and milk the goats. Now importer Anthony Nicalo is bringing the farmstead concept to the wine world with his Farmstead Wines, working with European grape growers and winemakers to source the best handcrafted wines for distribution in Canada and soon the U.S.

In French wine terms, a rough equivalent for "farmstead" would be vigneron, which refers to the farmer and winemaker as one and the same. That's not always the case over there or over here: often farmers farm, and winemakers winemake, sourcing their grapes from elsewhere. Going back to the cheese example, that would be the same as a cheesemaker getting milk from another source and then using it to make his own cheese brand.

Not that there's anything wrong with that method. It also has been used for generations, and when you're a budding winemaker without the resources to score ever-more-expensive vineyard land, it's sometimes the only option to realize a dream. But Nicalo believes that the farmstead concept, whether in food or wine (he's a trained chef), creates a better end product because the one person, the creator and grower of the food or wine, has control over the process from the very beginning. He calls his winemakers artisans.

Continue reading "Farmstead Wine - Wine of the Week" after the jump.

Continue reading Farmstead Wines - Wine of the Week

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]]>farmfarmingfarmsteadgrapeswinewine of the weekGretchen Roberts2008-11-16T14:01:00+00:00It goes right to your headhttp://www.slashfood.com/2008/11/06/it-goes-right-to-your-head/http://www.slashfood.com/2008/11/06/it-goes-right-to-your-head/http://www.slashfood.com/2008/11/06/it-goes-right-to-your-head/#commentsFiled under: , , , ,

crystla skull bottleVodka seems to be is the beverage of choice when celebrities decide to dabble in distillation. Jay-Z's Armadale, Jimi Hendrix' Hendrix Electric, Roberto Cavalli's Roberto Cavalli, Donald Trump's (what else) Trump.

Now Dan Akroyd joins the party with his Crystal Head vodka, which comes in a skull-shaped glass bottle. He promotes the new libation with a video so bizarre many originally suspected that it was some sort of viral marketing for a Ghostbusters sequel. Akroyd babbles about Roswell and ectoplasm with the straightfacedness of Leonard Nimoy on In Search Of... before showing off his (admittedly very boss) bottle "in which," he explains, "we have chosen to enclose joy, in the form of of a very pure alcoholic beverage."

Akroyd also speaks of his enthusiasm for what he calls "the most challenging arena in the legal recreational consumables industry." The vodka itself is made in Newfoundland, Canada, and is "quadruple-distilled."

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]]>bottlecelebritycrystal headcrystal skullCrystalHeadCrystalSkulldan akroydDanAkroydliquorvodkaLissa Townsend Rodgers2008-11-06T13:05:00+00:00Midnight Sausage: British Columbiahttp://www.slashfood.com/2008/08/13/midnight-sausage-british-columbia/http://www.slashfood.com/2008/08/13/midnight-sausage-british-columbia/http://www.slashfood.com/2008/08/13/midnight-sausage-british-columbia/#commentsFiled under: , , ,



Honeymoon photos from British Columbia. From Flickr user sneaky monkey's Flickr.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: Ipercoop Supermarket, Italy
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]]>british columbiaBritishColumbiacanadamidnight sausageMidnightSausagesausagesausage counterSausageCountersausagesvancouverKat Kinsman2008-08-13T00:00:00+00:00Tea Company Spotlight - Tea Froghttp://www.slashfood.com/2008/08/04/tea-company-spotlight-tea-frog/http://www.slashfood.com/2008/08/04/tea-company-spotlight-tea-frog/http://www.slashfood.com/2008/08/04/tea-company-spotlight-tea-frog/#commentsFiled under: , ,


This is the first interview in a series of interviews called Tea Company Spotlight that I'd like to do with tea owners from all the tea companies around the world.

My first interview is with Mike Morton, the owner and founder of TeaFrog, founded in 2006 and based online out of Oakville, Ontario with distributors throughout Canada. I've spoken with Mike through reviewing many of his teas for the STeaP podcast since late 2007, and he was all too happy to answer a few questions about his company.

BRANDICE: Tell us a bit about starting your company.

MIKE: I have been a tea drinker for all of my life, and until about 4 years ago, the only tea I knew was Orange Pekoe Tetley Teabags. :) My daughter visited Japan in 2004 and the family that she stayed with sent back a gift package of good green tea. At the time I had no idea how to brew it, taste it, etc, and we could not even read the packaging because it was all in Japanese! We figured out how to make it eventually, and were surprised at how amazing it was compared to the teabag store bought that we had been drinking. As I started to research and explore tea, I grew a passion for finding good tea, and sharing what I knew with friends and family. As I grew evermore - lets say, *obsessed* with it, I started to notice that tea was getting more popular, but the outlets for different varieties and flavors for experimenting with were limited. I just naturally took what I knew about business from previous experience, paired it with a passion, and lo and behold, TeaFrog was born! :)

Continue reading Tea Company Spotlight - Tea Frog

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]]>brandiceinterviewmike mortonMikeMortonteatea companytea company spotlighttea frogBrandice Schnabel2008-08-04T10:01:00+00:00Tea and kidshttp://www.slashfood.com/2008/06/25/tea-and-kids/http://www.slashfood.com/2008/06/25/tea-and-kids/http://www.slashfood.com/2008/06/25/tea-and-kids/#commentsFiled under: , , ,


Looking to start your kids on tea early?

Mlive.com has some great tips for hosting a tea and garden party for children. From the kid-friendly peanut butter or cheese filling for finger sandwiches, to the cupcake decoration station and the small kid-sized gardening projects, this sounds exactly like something I would have loved as a child.

The article mentions having caffeine-free teas for children, and I think this is an excellent idea as well. When having a party for children, it's generally not a good idea to pump the kids full of anything that's going to very suddenly make life stressful for you as the host, and caffeine-free is usually a good policy for kids in general. Fruit or mint-flavored tisanes (herbal teas) would be an obvious choice for refreshing flavors that won't be too far outside a younger child's typical flavor palette

I also think that for kids, painting their own personalized tea cups at a place like Color Me Mine (most of you probably have a similar "paint your own pottery" studio in your local area) would make a tea party a lot of extra fun. Most kids love an art project, and then they can all drink their tea while showing off their one-of-a-kind painted tea cups. Keep in mind that the pottery takes time to complete after being painted, so remember to plan two separate afternoons: one for painting and one for drinking tea out the finished artwork.
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]]>brandicecaffeine freeCaffeineFreechildrenkidspotteryteatea partiestea partyTeaPartiesTeaPartyteawareBrandice Schnabel2008-06-25T11:01:00+00:00Midnight Sausage: Saugus, MAhttp://www.slashfood.com/2008/06/22/midnight-sausage-saugus-ma/http://www.slashfood.com/2008/06/22/midnight-sausage-saugus-ma/http://www.slashfood.com/2008/06/22/midnight-sausage-saugus-ma/#commentsFiled under: , , , ,



Sausages in the case at Karl's Sausage Kitchen in Saugus, MA. From Flickr user kaszeta's Flickr.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: Brooklyn, NY
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]]>massachusettsmeatmidnight sausageMidnightSausagesausagesausage counterSausageCountersausagesKat Kinsman2008-06-22T00:00:00+00:00Midnight Sausage: Brooklyn, NYhttp://www.slashfood.com/2008/06/21/midnight-sausage-brooklyn-ny/http://www.slashfood.com/2008/06/21/midnight-sausage-brooklyn-ny/http://www.slashfood.com/2008/06/21/midnight-sausage-brooklyn-ny/#commentsFiled under: , , , , ,


Sopressata at Esposito & Sons in Brooklyn, NY from Flickr user j bary's Flickr.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: The Bronx
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]]>brooklynmidnight sausageMidnightSausagesausagesausage counterSausageCountersausagessopressataKat Kinsman2008-06-21T00:00:00+00:00