That makes three of us.... aside from their filet mignons being too small, they were too dry.

Yeah, Peter Luger's, too. When I go with a bunch of guys on a he-man woman hater's night, we'll get the lamb chops as an appetizer.

Like finger food for a bunch of animals.

Vincent's is a butcher shop, DC. And a damn good one. And I make the best lamp chops, so there.

Duh, no kidding. You and your Bronx buddy have told us so many times, how could anyone here forget?

DC saw MARTY, with Borginine.

"I'm not goin' out 'ma, cause I'm ugly."

Who's been listening to my private conversations.

Aw, come on Beth, don't say that.

Bronx buddy, moi?

U talkin' 'ta me?

I took one of my Brooklyn friends (Sheepshead Bay) down to Arthur Avenue on a shopping trip. When she walked into Vincent's, the first thing she said was, "A REAL butcher shop!! With sawdust!!!" Until she said that, I didn't realize how few old-fashioned butcher shops are really left.

It's actually illegal to use sawdust on the floor now, Babe. Unless you're "grandfathered" in, under the old laws. Most newer shops use Kosher salt on the floor to stop slippage.

Why is it illegal to use sawdust?? That was the best smell - raw meat and sawdust!!

Anyway, I haven't seen a real butcher here in the 'burbs in years. And it sucks.

Fire hazard.

There are some pretty good "country" type markets up your way, though, no?

The best places are actually in NJ. LOVE Corrado's in Clifton.

Uncle Junior?

Just kidding.

I was down at Fairway Market, at 74th and Amsterdam, yesterday morning. Great place!

A friend of mine, an army colonel who served a couple of tours in Afghanistan, told me about the "butcher shop" he photographed there. A skinned goat, covered by flies, was hanging from the hind legs in the outdoor heat. The butcher would cut a chunk of meat from the carcass and throw it on the scale for customers. My advice is don't buy it late in the day.

Baby goat, capretto, tastes just like lamb. But I'll have mine without the flies, thank you very much.

I haven't been able to find any good capicola anywhere. And is it cap-ee-cola or gabagool?

It's Gobagool!


"Hey, Paulie! I got two gobbagool... gabagol an' a prosciutto!"

Pardon my ignorance, but what is Gobagool? or however it's spelled...

You're not being ignorant. It's pronunciation slang for Cappicola. Another pronunciation for it is gabagoul.



An Italian ham that is prepared by mixing meat from pork necks (capo or head) and shoulders (collo) with seasonings. It is mildly cured and seasoned with hot or sweet peppers, as well as salt and sugar. It is stuffed into a natural casing and air-dried. Capocollo can be prepared hot or cold and served as a snack, an appetizer, or as a main dish. When it is made into a hard dry sausage it is known as Coppa and is very similar to prosciutto. Capocollo is also spelled Capocolla, Capacollo, Cappicola, or Capicola.

I don't love capicollo. I prefer sopresata and prosciutto, which are all salted and cured meats, like a salami.

I'm with you. Gabagoul does nothing for me. Now give me some prosciutto, some sopresata, fresh italian bread and some imported provolone.....NICE!

I like it with salami and pepperoni on a sandwich, but around here the only place that has it isn't very good.

Hot sopressata, give me hot sopressata with fresh mozzarella and roasted peppers. Mmmmmmmmmmm.

Oh boy, some chick just walked by me with an ass like a nectarine.

Yeah, I'll take one of those, too.

My cat, aka Tiger, aka Fur-ocious Furball, is laying on my arms and making it impossible to eat. I'm starving. I've been gone all day so I don't want to just brush him off...

I don't think I've had sopressata, but roasted peppers and mozzarella sounds pretty good.

Is it just me or is it a natural male instinct to wipe everything on your pants?

C'mon boys, don't let this thread die.

PB, PB, give it up, my friend.

NEVER!!

Here is pizzaboy's future wife.

"I have nipples. You think you could milk me"?