Pepperoni is a joke

[15fgdean64]

meh, still love the stuff regardless.

 

[Muse]

The Hotsy Totsy is a re-imagined neo-hipster bar on San Pablo, in Albany. about a block south of the Bowling Alley.

Everything is good there, tbh. The tacos at 1.50 each are fantastic. Burritos will put you back 5 dollars. They do carnitas, al pastor, cabeza, lingua, all the nasty stuff.

The ceviche is also surprisingly good (it's great--but surprising that it wont' kill you...coming from a filthy truck). They also do tripe and various other dishes in Mexican that I dont' understand, but I doubt you will find fail with anything. You can grab it and eat at the bar if you wish. They are there almost every day, I think only Monday or Tuesday they are not to be found.

Ah, I might be going bowling with some compadres there shortly, maybe we can hit up that food truck! Thanks!

I think maybe I've noticed that Hotsy Totsy place, I've been in that neighborhood innumerable times. Does it have a sign that looks like a conical cocktail glass?

I'll probably get a carnitas burrito take-home and a taco to munch on on the way hom ...unless that bowling thing happens, probably on the way home from the Richmond Costco.

 

[zinfamous]

Ah, I might be going bowling with some compadres there shortly, maybe we can hit up that food truck! Thanks!

I think maybe I've noticed that Hotsy Totsy place, I've been in that neighborhood innumerable times. Does it have a sign that looks like a conical cocktail glass?

I'll probably get a carnitas burrito take-home and a taco to munch on on the way hom ...unless that bowling thing happens, probably on the way home from the Richmond Costco.

yep. That's the Hotsy Totsy. looks like a purple bomb shelter now, but same sign. The tacos may be too greasy for your liking, but they are delicious. The bowling alley food sucks now, so be prepared. I recall that it used to have a good, and strangely popular cafe some years ago.

 

[Imported]

Fra'Mani pancetta is the greatest of all local cured (or uncured) Italian meat products, I must say

http://www.framani.com/

I actually haven't tried any of their dry cured meats, though. That pancetta is ridiculous, though.

You need to try Boccalone's nduja. So damn delicious.

 

[Colt45]

cured meat is a pretty sad state of affairs in north america in general. Then there seems to be two grades that go on pizza, one is a cheap facsimile of salami, somewhat dry and cured, good enough for pizza.

Other places use this... hotdog meat with a little color and spice added. not even fucking close. Not cured, not dry, not anything. also hotdog texture. disgusting.

 

[zinfamous]

You need to try Boccalone's nduja. So damn delicious.

I'll admit, I'm not generally a fan of "spreadable" meats--this is why I generally don't care about pate, or fois gras or that stuff. The texture just never appeals to me.

But, that looks interesting. I'll probably give it a try at least once. I'll see if I can find it at Berkeley Bowl.

 

[KMFJD]

I'll admit, I'm not generally a fan of "spreadable" meats--this is why I generally don't care about pate, or fois gras or that stuff. The texture just never appeals to me.

But, that looks interesting. I'll probably give it a try at least once. I'll see if I can find it at Berkeley Bowl.

Liver Pate on toasted/buttered rye bread is amazing

 

[Ns1]

I'll admit, I'm not generally a fan of "spreadable" meats--this is why I generally don't care about pate, or fois gras or that stuff. The texture just never appeals to me.

But, that looks interesting. I'll probably give it a try at least once. I'll see if I can find it at Berkeley Bowl.

Ever have a steak of foie gras? it is FUCKING AMAZING (with the right accouterments)

 

[Muse]

yep. That's the Hotsy Totsy. looks like a purple bomb shelter now, but same sign. The tacos may be too greasy for your liking, but they are delicious. The bowling alley food sucks now, so be prepared. I recall that it used to have a good, and strangely popular cafe some years ago.

I went bowling there once with the GF, must have been 1985. A couple of greasy won't bother me, but not as a steady diet. When I go out, I relax my dietary sentinel.

Ooo, that looks scary.

I'll see if I can find it at Berkeley Bowl.

I just got back from the Berkeley Bowl East 45 minutes ago. My favorite source for edibles.

Fra'Mani pancetta is the greatest of all local cured (or uncured) Italian meat products, I must say

http://www.framani.com/

I actually haven't tried any of their dry cured meats, though. That pancetta is ridiculous, though.

Do they have that at the Berkeley Bowl?

 

[zinfamous]

Do they have that at the Berkeley Bowl?

yes they do. You can find it at the deli, where they will slice and weight it for you, and you can also find it on the opposite side of the store, across from the meat counter, below the various packaged cold cuts and sausages in pre-weighed vacuum-sealed wraps.

AG Ferrarri also carries it. I know of the one on Solano, and I'm pretty sure there is one on College avenue in Rockridge.,

 

[Muse]

yes they do. You can find it at the deli, where they will slice and weight it for you, and you can also find it on the opposite side of the store, across from the meat counter, below the various packaged cold cuts and sausages in pre-weighed vacuum-sealed wraps.

AG Ferrarri also carries it. I know of the one on Solano, and I'm pretty sure there is one on College avenue in Rockridge.,

I'll check that out and pick some up for sure next visit to BB. Thanks for the tips.

Edit: What do you do with it?

 

[Gibsons]

cured meat is a pretty sad state of affairs in north america in general. Then there seems to be two grades that go on pizza, one is a cheap facsimile of salami, somewhat dry and cured, good enough for pizza.

Other places use this... hotdog meat with a little color and spice added. not even fucking close. Not cured, not dry, not anything. also hotdog texture. disgusting.

You've got to look around. If you only ate at McDonald's you'd stay hamburgers were in a sad state too.

Some brands to look for
Columbus (Felino and Crespone especially)
Molinari
Milanos (all their stuff has an odd sort of sameness to me, but some people love it)
Cremenelli (try the Coppa)
Fra'Mani
Volpi
Angel (the venison salami is awesome... can't say I care for the duck)
Olli - the ones in the paper bag with the casing. I haven't tried the shrink wrapped ones.

 

[zinfamous]

I'll check that out and pick some up for sure next visit to BB. Thanks for the tips.

Edit: What do you do with it?

i mentioned it a few posts above, but for the most part, I buy it when making my own Arrabiatta, but I also sometimes slice it thick and fry for breakfast. yum

If at the deli, I just request one big fat slice of whatever weight I want.

I use, I think, about 300g per batch of sauce.

 

[Muse]

i mentioned it a few posts above, but for the most part, I buy it when making my own Arrabiatta, but I also sometimes slice it thick and fry for breakfast. yum

If at the deli, I just request one big fat slice of whatever weight I want.

I use, I think, about 300g per batch of sauce.

Thanks. Just had a long phone conversation with a friend of mine, Italian. Asked her and she had some ideas. For one thing she suggested going to epicurious.com, which she recommends doing in general. She's in that bowling party and I mentioned the food truck and she assures me that their food is mediocre! I'm going to try it anyway. She does like your pancetta idea, though and plans to get some. She plugged the Indian restaurant in the vicinity, Angar I think is the name. The next bowling party's going to be in a couple of weeks, probably.

I called Hotsy Totsy to find out when that food truck isn't there, because looks like the bowling party will be when they have cheap rates, Monday or Tuesday. You mentioned that the truck's not there one or both of those days. The bar didn't answer the phone though, just an outgoing message come-on. I left a message, maybe they'll call me back.

 

[McLovin]

You've got to look around. If you only ate at McDonald's you'd stay hamburgers were in a sad state too.

Some brands to look for
Columbus (Felino and Crespone especially)
Molinari
Milanos (all their stuff has an odd sort of sameness to me, but some people love it)
Cremenelli (try the Coppa)
Fra'Mani
Volpi
Angel (the venison salami is awesome... can't say I care for the duck)
Olli - the ones in the paper bag with the casing. I haven't tried the shrink wrapped ones.

I'm assuming y'all are in CA cause I cant find this stuff in Vegas. Anyone care to proxy a purchase of some fine meat? :-D



*EDIT*

I ordered this: http://www.ditalia.com/product/557/signature-gift-boxes and this: http://www.ditalia.com/product/309/italian-cured-meat-salami-prosciutto

I am looking at http://www.molinarisalame.com/store/ and was curious wha tyou gents would suggest I buy?

 

[McLovin]

I either cut it thick and fry it and eat for breakfast--put this baby on top of two eggs, over easy, and you are in cardiac heaven. Very easy to get a nice, crispy outer crust with a soft, succulent center.


Or, typically, I use it in my own Arrabiatta. granted, that is a bit of a waste for this kind of meat, but it's delicious. The arrbiatta's that I grew to love in various restaurants in Tuscany tended to use pancetta, so I just continue to do it that way.

The diced pancetta bits that one can typically find in Trader Joe's or wherever are not worth consuming, imo.

So stupid question.

(I will preface this by telling you I have never been that great of a cook and when I try to cook regular american bacon, I usually have it come out burnt to shit, so please bear with me.)

Are you cutting it rolled up and cooking it that way or are you cutting it, unrolling it, and cooking it like regular bacon?

 

[Gibsons]

I'm assuming y'all are in CA cause I cant find this stuff in Vegas. Anyone care to proxy a purchase of some fine meat? :-D



*EDIT*

I ordered this: http://www.ditalia.com/product/557/signature-gift-boxes and this: http://www.ditalia.com/product/309/italian-cured-meat-salami-prosciutto

I am looking at http://www.molinarisalame.com/store/ and was curious wha tyou gents would suggest I buy?

The wine trio you ordered is pretty good, imo.

For the molinari products, I like the toscano. The finochiono has too strong of a fennel taste for me, haven't tried the calabrese. Soprassata is fine, not amazing. Their stuff tends to be very dry.

If there's a whole foods near you, they might have some nice stuff. If nothing else, they'll have prosciutto.

 

[Fritzo]

You can't always pay primo prices for meat, so you buy the cheap stuff, but I do indulge once in a while and get my good stuff from here: http://shopsofos.com/index.asp

They're a local business and their store imports Italian meats right from the source. I'll agree, REAL pepperoni is something special. I'll pick up some cotechino and pancetta while I'm at it, and maybe a few strips of prosciutto if I can get it for under $15/lb.

I used to eat a lot of mortadella (kind of an Italian bologna), but lost my taste for it over the years.

 

[zinfamous]

Thanks. Just had a long phone conversation with a friend of mine, Italian. Asked her and she had some ideas. For one thing she suggested going to epicurious.com, which she recommends doing in general. She's in that bowling party and I mentioned the food truck and she assures me that their food is mediocre! I'm going to try it anyway. She does like your pancetta idea, though and plans to get some. She plugged the Indian restaurant in the vicinity, Angar I think is the name. The next bowling party's going to be in a couple of weeks, probably.

I called Hotsy Totsy to find out when that food truck isn't there, because looks like the bowling party will be when they have cheap rates, Monday or Tuesday. You mentioned that the truck's not there one or both of those days. The bar didn't answer the phone though, just an outgoing message come-on. I left a message, maybe they'll call me back.

heh, I doubt they will call you back. They are mostly likely around on Tuesday, but I'm really not sure. The best time for any day would be mid-afternoon to evenings, so I would guess you will have a good chance to see them.

When I say it is the best in Berkeley/Albany, I mean exactly that. This comment is prefaced by the fact that Mexican in Berkeley/Albany is pure shit. It is light years better than just about anything you will find in this area; but typical, maybe a little bit better, than most of what you would find in Oakland, even.

So stupid question.

(I will preface this by telling you I have never been that great of a cook and when I try to cook regular american bacon, I usually have it come out burnt to shit, so please bear with me.)

Are you cutting it rolled up and cooking it that way or are you cutting it, unrolling it, and cooking it like regular bacon?

yeah, when I fry it, I just cut a round slice, thick--about a cm, and toss it into a hot pan and let it cook as a round, the roll in the center...if that makes sense.

For sauces, I cut thinner slices in the same direction (maintaining the roll), then cut them again, basically in equal-sized rectangles. You get layered slices with the primary fat layer on the inside and outside of the slices.

Now, I don't know if that is "proper," but I also don't give a shit.

 

[Fritzo]

Ever have a steak of foie gras? it is FUCKING AMAZING (with the right accouterments)

You better be careful with foie gras...it can be really good or really bad depending on who makes it. I stay away from the stuff unless I'm in a proper French restaurant. I also have some moral issues with eating it because they torture ducks by force feeding them to make their livers swell.

 

[McLovin]

You can't always pay primo prices for meat, so you buy the cheap stuff, but I do indulge once in a while and get my good stuff from here: http://shopsofos.com/index.asp

They're a local business and their store imports Italian meats right from the source. I'll agree, REAL pepperoni is something special. I'll pick up some cotechino and pancetta while I'm at it, and maybe a few strips of prosciutto if I can get it for under $15/lb.

I used to eat a lot of mortadella (kind of an Italian bologna), but lost my taste for it over the years.

So does this place sell the real deal pepperoni or would I be better off ordering it from Molinaris?

 

[McLovin]

yeah, when I fry it, I just cut a round slice, thick--about a cm, and toss it into a hot pan and let it cook as a round, the roll in the center...if that makes sense.

For sauces, I cut thinner slices in the same direction (maintaining the roll), then cut them again, basically in equal-sized rectangles. You get layered slices with the primary fat layer on the inside and outside of the slices.

Now, I don't know if that is "proper," but I also don't give a shit.

Awesome lol. I will have to give that a try.

 

[Fritzo]

So does this place sell the real deal pepperoni or would I be better off ordering it from Molinaris?

It's real-shipped-from-Italy stuff, although you pay for it. Pepperoni might run you $9/$12 a pound (although I usually only buy a 1/4 lb or so, which is enough for 3-4 pizzas).

 

[QueBert]

LOL at the people not liking Taco Bell because they use "low quality" meats and shit. Most "authentic" places use loooooow quality shit themselves. I eat Mexican all the time, I go to ones the majority of spots people on here would consider authentic and real. I get a burrito about 2-3x the size of Chipotle for under $6. I don't have to ask to figure out that a $6 burrito that weighs close to 2 pounds and is stuffed to the brim with meat - it's not going to be high quality. Regardless how good it tastes.

Around $6.25 and seriously weighs over 2 pounds. High quality meats and cheeses you say? LOL. I'd bet money Taco Bell uses better quality stuff than any of my favorite hole in the wall spots that have workers who barely speak English.

One on the left is a surf & turf burrito with about a lb of shrimp and a mount of steak.

 

[zinfamous]

LOL at the people not liking Taco Bell because they use "low quality" meats and shit. Most "authentic" places use loooooow quality shit themselves. I eat Mexican all the time, I go to ones the majority of spots people on here would consider authentic and real. I get a burrito about 2-3x the size of Chipotle for under $6. I don't have to ask to figure out that a $6 burrito that weighs close to 2 pounds and is stuffed to the brim with meat - it's not going to be high quality. Regardless how good it tastes.

Around $6.25 and seriously weighs over 2 pounds. High quality meats and cheeses you say? LOL. I'd bet money Taco Bell uses better quality stuff than any of my favorite hole in the wall spots that have workers who barely speak English.

One on the left is a surf & turf burrito with about a lb of shrimp and a mount of steak.

you are all over the place with these comments, and I'm not entirely sure how rehashing this same, tired argument of yours again in this thread is useful to anyone...other than to hear yourself sound like a fool again.