In Videos: Chris Cosentino at 'Boccalone'
Chris Cosentino is the chef of San Francisco-based restaurant Incanto and has started the company Boccalone, which delivers cured meats on a weekly basis. In this video from the Salumi Meat Society, Cosentino shares his "everything but the oink" philosophy, explains the difference between bologna and mortadella ("Bologna is the bastard step-child of mortadella."), and we get an inside look at the factory where the salumi is made. Video after the jump.
Chris Cosentino at Boccalone
[via Eater SF]
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2 Comments:
nice
Kim Nyland at 12:30PM on 04/18/08
I love it! his last comment "to many people want cheap and lots" oh how right he is! It's time we faced facts, that adittude is what makes us a nation of obese people.
huney_bumper at 12:49PM on 04/18/08