Bob Correll
R.I.P. 3/31/2022
Started Sunday's cook with a bloody beer.
Cooked some reds first.
Boneless/skinless thighs marinated in Wickers with a heaping tablespoon of minced garlic added.
The cook's snack.
The only plated shot that I took.
It was a tasty Sunday chicken dinner.
It's been a few years since I've had a hot salami sandwich from Gioia's Deli in St Louis
I used to eat them often, in my working days, if a job put us anywhere near the place at lunch.
It wasn't until Bizarre Foods America shot an episode in StL and the dude went to the deli
that I found out the hot salami is made from cured pig heads, aka head cheese.
I've never eaten the normal stuff, it is much more appetizing to me ground up this way.
Their food truck was only a few miles away yesterday, so I went for a fix.
It is not seasoned hot, but served hot temperature wise.
Provel cheese and spicy brown mustard sets if off.
I need to get up to the deli soon and buy a log of this stuff!
Thanks for the look see!
Cooked some reds first.
Boneless/skinless thighs marinated in Wickers with a heaping tablespoon of minced garlic added.
The cook's snack.
The only plated shot that I took.
It was a tasty Sunday chicken dinner.
It's been a few years since I've had a hot salami sandwich from Gioia's Deli in St Louis
I used to eat them often, in my working days, if a job put us anywhere near the place at lunch.
It wasn't until Bizarre Foods America shot an episode in StL and the dude went to the deli
that I found out the hot salami is made from cured pig heads, aka head cheese.
I've never eaten the normal stuff, it is much more appetizing to me ground up this way.
Their food truck was only a few miles away yesterday, so I went for a fix.
It is not seasoned hot, but served hot temperature wise.
Provel cheese and spicy brown mustard sets if off.
I need to get up to the deli soon and buy a log of this stuff!
Thanks for the look see!
