Comments on: A Meat Guru’s Trick to Selling the Innards: Dickson’s Farmstand Meats, Part II

By: Liza de Guia

Liza de Guia — Thu, 25 Feb 2010 18:18:56 +0000

They are such innovators!

By: Seth

Seth — Thu, 25 Feb 2010 03:10:52 +0000

ooooh. i was in there today. got the lamb pastrami, bacon and a whole bbq slow smoked bird theyre doin now. amazing…

By: Liza de Guia

Liza de Guia — Wed, 17 Feb 2010 15:52:11 +0000

It was delicious! You know, Gabe’s perfected these terrine recipes over many many years. Let me know if you make it Adam. I’d be very interested to hear about it

By: Liza de Guia

Liza de Guia — Wed, 17 Feb 2010 15:50:36 +0000

Thanks Jill! I love their 5 bird rillettes! And every single terrine I’ve had from there has been impressive. Great for parties.

By: This Week In Meat, 2/15/2010 | Dickson’s Farmstand Meats

This Week In Meat, 2/15/2010 | Dickson’s Farmstand Meats — Mon, 15 Feb 2010 23:12:07 +0000

[...] Call to reserve (212-242-2630) as we’ll have them in limited quantities each day (m-f).¬¨‚Ä† Pickup anytime after 5pm. Check out some great video of us up on foodcurated.com Food You Can Believe In – Part I A Meat Guru’s Trick to Selling the Innards – Part II [...]

By: Jill

Jill — Mon, 15 Feb 2010 18:09:29 +0000

Awesome profile on a really interesting process. Definitely makes me want to make the trek to Dickson’s to pick up a terrine! Not quite as brave as the other commenters above!

By: Adam

Adam — Fri, 12 Feb 2010 21:29:15 +0000

Looks delicious! I just got Michael Ruhlman’s book “Charcuterie” so I can’t wait to try some of this at home.

By: East Village Eats

East Village Eats — Fri, 12 Feb 2010 19:57:25 +0000

Great video (as usual) Liz. Is there any chance of getting the full recipe (i.e. quantities of ingredients). I’ve been looking for an excuse to power up my meat grinder & I’d really love to try this out…