, a paper named for a stubby, erect nautical thingy, features reviews by men and interviews about local dudes. OK, meatheads, now flip to the sausage section by "Mort Viande" (liberal translation, "dead meat grinder," who once reviewed Beale Street
). Yeah, that's right, big juicy phallus-shaped meat.
His original review (in PDF
) has been appendaged online
. Along with meats from retail giants Hannaford Brothers, Shaw's and Whole Foods, and local purveyors Pat's Meat Market, Fresh Approach, and Colucci's Hilltop Market, Mort checks out Moran's at 1576 Forest Avenue.
What should be next for the grinder? Breakfast sausage, from Sumner Valley
Farm at the Farmers Market on Wednesday in Monument Square. Chorizo
, from 30-Acre Farm at the Saturday market in Deering Oaks park. Trajan's Market sausages from the Rosemont Bakery, 559 Brighton Avenue, and kielbasa from Bogusha's Polish Restaurant, 825 Stevens Avenue. And hot doggeries, including those late night weiners
on Fore Street.
Mort deserves extra credit for flunking less scholarly schlongs like Shaw's signature sweets and giving cocky ones like Whole Foods' blueberry sausage a passing grade. Mort is dead serious about the unliving. He even collects dead apple wood for smokin' his ground dead pig. Mort also has something necessary, something so many "food critics" lack: criticism.
Labels: Blueberry, Farm, Farmers' Market, Fore Street, Pat's, WhoFooMa