Intrepid Greeniac, farmer, and bon vivant, Sam Smith of Shelburne Farms, Vermont, shares random offerings he encountered in San Francisco.
"The best breakfast ever! Three kinds of smoked meat in a paper cone, from Boccalone at the Pier."
Or are they all "tasty salted pig parts?" Boccalone is the salumeria offshoot of Incanto, a SF Italian restaurant. Salumi is Italian for cured meats, mostly pork-dervied, with the "sal" of course referencing salt.
Later, at a bar in the Mission District, more meat for Sam--the fabled BLT Bloody Mary, often but not always made with bacon-infused vodka. Note the charred curve of bacon on the side.
A nauseating concept to those of us who feel meat has its place, but not in a tall glass, slurped up with a straw. But, yes, Foodie recalls a collegiate era of Singapore Slings. The drink had a raffish beginning at Raffles Hotel in Singapore, in 1915, and by the late 1960's contained a mad swirl of Cointreau, cherry brandy, pineapple juice, gin, and more... OMG, no wonder we were all losing our cookies in Times Square that fateful night.
( Thanks, Sam---and send me your foodish findings/notions, people!)
Aha! Tks. Take a pic next time you are drinking it in the buff, as it were.
Posted by: Foodie | February 10, 2011 at 08:33 AM
In a similar vein...the "Bloody Buck" Bloody Mary at Buck's Naked BBQ in Freeport, ME is a massive mary served with olives, a couple hot peppers, and a rib. It is divine! http://www.bucksnaked-bbq.com/
Posted by: John | February 10, 2011 at 07:26 AM