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Started By
Message
Salumi in Seattle...Anyone ever ordered meats from here?
Posted on 10/7/12 at 1:11 pm
Posted on 10/7/12 at 1:11 pm
Thinking about giving myself a Christmas gift or two. TIA
This post was edited on 10/7/12 at 1:13 pm
3
Posted on 10/7/12 at 1:27 pm to OTIS2
I did a few years ago.
Posted on 10/7/12 at 1:37 pm to offshoreangler
I assume it was good? Remember what you ordered?
This post was edited on 10/7/12 at 1:38 pm
Posted on 10/7/12 at 1:48 pm to OTIS2
Ate there before the UW game a few years ago. The mole' is amazing
Posted on 10/7/12 at 1:48 pm to OTIS2
I have. Ordered a bunch of salamis, the mole and the fennel are my favorites, some pancetta, and a culatello, which was spectacular.
Posted on 10/7/12 at 1:53 pm to coolpapaboze
I'd pegged you as a responder. I'll likely order some. The lamb prosciutto is calling me...but I really don't need to own a spiral slicer...or do I... Posted on 10/7/12 at 3:43 pm to OTIS2
The salumi duo thing and the hot sopressada.
Posted on 10/7/12 at 4:32 pm to OTIS2
quote:Hah, I'm predictable. I ordered from them when I was living in Lafayette. Now I can get it at Eataly regularly. The mole is a crowd pleaser really, in fact, now I have the en vie for some and there's some in the fridge.
I'd pegged you as a responder. I'll likely order some. The lamb prosciutto is calling me...but I really don't need to own a spiral slicer...or do I...
Posted on 10/7/12 at 4:50 pm to OTIS2
quote:u got access to one whenever you want it..
I really don't need to own a spiral slicer...or do I...
Posted on 10/7/12 at 4:57 pm to Ole Geauxt
Well that seals the deal.
Posted on 10/7/12 at 6:31 pm to Ole Geauxt
Geauxt, wonder how good that lamb prosciutto is gonna be on a crisp saltine?
Posted on 10/7/12 at 6:39 pm to OTIS2
i've never had it, but for damn sure it cain't be baa aa aaa d..
what about ewe?
if it's alright with you, I'd like to have some of that on a Ritz.. George Dickel seems to pair better with Ritz...
what about ewe?
if it's alright with you, I'd like to have some of that on a Ritz.. George Dickel seems to pair better with Ritz...
This post was edited on 10/7/12 at 6:41 pm
Posted on 10/7/12 at 6:47 pm to Ole Geauxt
We'll splurge for some Schlitz, too. Usually above my pay grade, but what the hell, we'll only go 'round once. 
We'll knock back these goodies while making the 2012 HHC.
We'll knock back these goodies while making the 2012 HHC.This post was edited on 10/7/12 at 7:28 pm
Posted on 10/7/12 at 6:59 pm to OTIS2
quote:this has become a reverent occasion, let's sip some fancy Urahpeon wine this year...
making the 2012 HHC.
I'll stop by Garvins and pick up a box this year. What pairs with Hogs Head Cheese, red or white?
Posted on 10/7/12 at 7:07 pm to Ole Geauxt
Red, fo sho.
Well, I only like cheap sweet wine, so don't axe me.
Well, I only like cheap sweet wine, so don't axe me.
Posted on 10/7/12 at 7:12 pm to Darla Hood
what about a mixture of the 2 boxes? red for the hog head and white for the cheese part.. It would look pink, but should pair with the entree...
Hi Darla,
Spanky..
Hi Darla,
Spanky..
Posted on 10/7/12 at 7:18 pm to Ole Geauxt
There you go. Blended wines are very popular right now. I hear.
Hi Spanky!
Hi Spanky!
Posted on 10/7/12 at 7:21 pm to Darla Hood
well, the menu is set..
sheep proskutto and ritz crackers
hog head cheese and saltines
pink wine, blended of course.
sheep proskutto and ritz crackers
hog head cheese and saltines
pink wine, blended of course.
Posted on 10/7/12 at 7:31 pm to Ole Geauxt
I'll blend the wine after we finish the Dickle....
Posted on 10/7/12 at 8:03 pm to OTIS2
Salumi is Mario Battali's father's place, isn't it?
Now I'm hongry.
Now I'm hongry.
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