{"id":339,"date":"2006-04-26T12:38:51","date_gmt":"2006-04-26T12:38:51","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=339"},"modified":"2006-04-26T12:38:51","modified_gmt":"2006-04-26T12:38:51","slug":"food_for_though_3-13","status":"publish","type":"post","link":"http:\/\/blog.dongenova.com\/site\/food_for_though_3-13\/","title":{"rendered":"Food For Thought &#8211; Eating Nose to Tail"},"content":{"rendered":"<p><a rel=\"lightbox\" href=\"\/images\/various\/img_1492_1.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Img_1492_1\" height=\"150\" alt=\"Img_1492_1\" src=\"\/images\/various-small\/img_1492_1.jpg\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a> Today on Food For Thought it was all about meat&#8230;eating Nose to Tail.&nbsp; The program began with my visit to <a href=\"http:\/\/www.salumicuredmeats.com\/\">Salumi<\/a>, an excellent, albeit tiny, hole-in- the-wall restaurant in Seattle that has a line-up stretching out the door every lunchtime.&nbsp; The restaurant is owned and operated by Armandino Batali, the father of <a href=\"http:\/\/www.mariobatali.com\/\">Mario Batali<\/a> of Food Network USA fame.<\/p>\n<p><a rel=\"lightbox\" href=\"\/images\/various\/img_1493_1.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Img_1493_1\" height=\"150\" alt=\"Img_1493_1\" src=\"\/images\/various-small\/img_1493_1.jpg\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a> Armandino retired from Boeing Corporation and opened Salumi, which specializes in cured meats.&nbsp; He put on a lunch for some gathered <a href=\"http:\/\/www.iacp.com\/\">IACP<\/a> members, and it only took us about 3 hours to get through it.&nbsp; Here is a photo of Sooke Harbour House proprietor Sinclair Phillip on the left, along with a smiling Armandino and his pig ear salad.<\/p>\n<p><a rel=\"lightbox\" href=\"\/images\/various\/img_1485_1.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Img_1485_1\" height=\"150\" alt=\"Img_1485_1\" src=\"\/images\/various-small\/img_1485_1.jpg\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a> One of my favourite dishes at lunch, much to my surprise, was beef tripe stewed in a tomato sauce and served on slices of toasted baguette.&nbsp; I have shied away from beef tripe in the past, but this was a delicious example of how we should utilize more of the animals we slaughter for food in our everyday cooking.<\/p>\n<p><a rel=\"lightbox\" href=\"\/images\/various\/whole_hog.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Whole_hog\" height=\"266\" alt=\"Whole_hog\" src=\"\/images\/various-small\/whole_hog.jpg\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a> For more on this make sure you visit the <a href=\"http:\/\/www.goingwholehog.blogspot.com\/\">Going Whole Hog<\/a> blog, where you will find postings by <a href=\"http:\/\/www.divinacucina.com\/\">Divina Cucina<\/a> Diva Judy Witts and <a href=\"http:\/\/www.longvillage.com\/\">The Long Village<\/a> executive producer Kate Hill.&nbsp; To listen to today&#8217;s item in streaming Real Audio, <a href=\"\/files\/fft_week17-06.ram\">click here.<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today on Food For Thought it was all about meat&#8230;eating Nose to Tail.&nbsp; The program began with my visit to Salumi, an excellent, albeit tiny, hole-in- the-wall restaurant in Seattle that has a line-up stretching out the door every lunchtime.&nbsp; &hellip; <a href=\"http:\/\/blog.dongenova.com\/site\/food_for_though_3-13\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-339","post","type-post","status-publish","format-standard","hentry","category-food-for-thought"],"_links":{"self":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=339"}],"version-history":[{"count":0,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/339\/revisions"}],"wp:attachment":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=339"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}