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Thread: NickyGooch & Sons Landscaping & Dry-Cured Italian Meat tips

  1. #16
    French kissing in the USA Hal Incandenza's Avatar
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    Come Wednesday Ringz' gran will have joined the convo. Winning back WuCorp one fan at a time bwoi.

  2. #17
    Anglophile Dooch's Avatar
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    Quote Originally Posted by Artsdradamus View Post
    Prosciutto wrapped in Honeydew or Canteloupe is the shit. You midwestern Eye-talismans are just heathens eating it with olives like some southern hicks
    It tickles my taint when I hear the Appalachian culture take shots at a higher civilized Great Laker.

    You people eat squirrels.

  3. #18
    Anglophile Dooch's Avatar
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    I tell ya what though there’s nothing better than a Saturday afternoon in the spring, windows open in the house, Tribe game on TV, maybe some homemade Sicilian pizza throw a little dried on top, some roasted red pepper....

  4. #19
    Anglophile Dooch's Avatar
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    Madonna mi, now I’m starving.

  5. #20
    SOOTHSAYER The Seer's Avatar
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    Art should open a place where you can make your own squirrel pizza
    Quote Originally Posted by Dooch View Post
    Weak erections and watery nut.

  6. #21
    Anglophile Dooch's Avatar
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    Chinchilla meat

  7. #22
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    My god you yank cunts are boring humans
    Posts by The Hound are signed TH.

    Quoting ≠ Agreement.

  8. #23
    Anglophile Dooch's Avatar
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    You can’t get enough America. Lol. At least that much is obvious about “The Hound”.

  9. #24
    God's Replica Mumm Ra's Avatar
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    the hound can write essays on all facets of american culture while i couldnt name three cities, one musician or one sports figure from australia ¯\_(ツ)_/¯ he wakes up thinking about yanks


  10. #25
    Anglophile Dooch's Avatar
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    He yanks it to Yanks.

  11. #26
    Double Secret Probation Sir Artsdradamus's Avatar
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    Hey Gooch, I just got back from the Strip District which is the big market area of Da Burgh and I’m about to sit down and have a nice Dego lunch of prosciutto, melon, fresh mozzarella, pistachio, olives, Italian salami and artichoke.

    I’m a little pissed at myself for not getting the good prosciutto, but it was $28/lb. I need robbie’s Job to afford that type of stuff. I had a taste of it and Madonna Mia it was good.

    629E2E10-3EE6-48CF-9881-FF6C5F98EB97.jpg
    Quote Originally Posted by Artsdradamus View Post
    I also don't like when young millennials call me "sir"


    Check this thread for all of the upcoming Wu-Tang concerts.


    Check this thread for all of the upcoming Wu-Tang release dates.

  12. #27
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    Damn $28 a pound? That stuff better stimulate your prostate upon exit.
    Quote Originally Posted by Dooch View Post
    Weak erections and watery nut.

  13. #28
    Double Secret Probation Sir Artsdradamus's Avatar
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    I swear he said it was $28 but according to their website it's $23. Unless the shit he was talking about was some special off the menu type shit...

    PROSCIUTTO: DI PARMA

    $22.99


    Prosciutto Di Parma is a cured Italian meat from the region of Parma. Prosciutto di Parma is ham that has been seasoned with salt. The ham is then dried and aged for a minimum of 10 months.
    Curious how the quality of prosciutto is preserved? There is an Italian law that states Parma prosciutto can not be produced anywhere but in the Parma province, in the Emilia-Romagna region of the north-central Italy. Parma prosciutto exclusively uses special Italian pigs. Every step of the process of making the Parma prosciutto, from the selection of the pigs, to the raising and feed of them to the slaughter and curing, is done under the supervision of the Istituto Parma Qualità or the I.P.Q. they are the Agency for Parma Ham Quality Certification.

    Quote Originally Posted by Artsdradamus View Post
    I also don't like when young millennials call me "sir"


    Check this thread for all of the upcoming Wu-Tang concerts.


    Check this thread for all of the upcoming Wu-Tang release dates.

  14. #29
    Anglophile Dooch's Avatar
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    The prosciutto has to be see through. Just get a quarter pound that’s what I do. You have to get the good stuff you can taste the difference and it ain’t good.


    I see you also got some soppressata. You’re a pro.

    I’m gonna do a dago lunch tomorrow. Watch some golf and nascar. Cut up some of this years dried sausage for the first time.

  15. #30
    Anglophile Dooch's Avatar
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    I like the fresh mozzarella but Art you got to go with some fontinella next time. Wrap a piece of prosciutto aroundthat with the melon.

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