Comments on: Murray’s Salami is Open in Grand Central Market

By: DubbininBklyn

DubbininBklyn — Fri, 07 Nov 2008 18:56:24 +0000

omfg. Dial a mattres, leave the last S off for salami. I love this site so much!

By: Doc Chuck's hamster

Doc Chuck's hamster — Tue, 04 Nov 2008 23:18:25 +0000

It’s so cool that Zach allows DocChuck to steer the *TWITCH* conversation wildly offtopic and onto personal insults over and over again, even at the expense of the reputation of this, his personal blog. He doesn’t care that other blog operators are laughing, questioning his intellect for allowing DocChuck to run ramshackle here instead of doing what everyone else in the right mind is doing – banning him.

This is Freedom at *TWITCH* it’s best.

You **rule**, Zach….just say the word and I’ll gladly scramble out of the Doc’s pooper and up your own tailpipe to give you a few *TWITCH* of my best, most soothing twitches.

The rest of you? I will happily bite your nuts off.

By: DocChuck

DocChuck — Tue, 04 Nov 2008 22:29:54 +0000

McBeagle

I have it on good authority that you are a deliveryman for Dial-A-Matress in the suburban Pittsburgh area.

And that you do not bathe daily.

It’s little wonder than you have invented a different online personality for yourself, unimaginative though it may be.

SHOO!

By: Rudy McBagel

Rudy McBagel — Tue, 04 Nov 2008 22:09:20 +0000

Chucky, you would love back fat…as you must see acres of it doing that hog of a wife of yours doggy doggy.

By: wayne

wayne — Tue, 04 Nov 2008 22:03:20 +0000

Liz…run

Chucky’s only interest in salami, lardo & backfat are smuggling the first, being called the second and grabbing copious quantities of the third on his porker wife.

By: DocChuck

DocChuck — Tue, 04 Nov 2008 21:52:30 +0000

My Dearest Liz:

That is also my wife’s name, if that excites you.

Although I will NOT eat in New York’s filthy restaurants, I make it a habit to bring home tidbits from Zabar’s, Dean and Deluca and Murray’s cheese whenever I travel to your fine city.

I will make a point to stop in at Murray’s salami next time I am in New York. I hope you don’t mind if I ask for you personally when I am there. I would very much like you to show me the joys of lardo. I do adore back fat.

Cheers,

Chuck, PhD

By: Liz

Liz — Tue, 04 Nov 2008 21:46:47 +0000

Hi Jeff,
I happen to be the VP at Murray’s, but I also make a lot of food. It’s true that we’re not allowed to sell premade sandwiches, which is a bummer, but we put together the product list to make it easier for you to do that yourself. There are a dozen meats that we’re slicing every morning and vacuum packing in half pound packages. Plus 4 classic sandwich cheeses. So you can go ham and Emmenthaler–the hole-y kind fo Swiss (needs mustard, I dig the coarse whole grain); turkey and cheddar (cranberry sauce if you’re feeling a Thanksgiving vibe or the Goot Essa sweet mustard which is made by these Amish guys I visited last summer in central PA); or the Italian thing: sopressata, fennel salami (finocchiona) or prosciutto (or all 3) with mozzarella. If it were me I would chop up some cured artichoke hearts and add salt, pepper and olive oil. Okay, and this is my job so I better be excited, but we searched for a long time for zipper vacuum bags, so if you open them you can reseal them, making it, yes, possible to do this for just one person. We hope you’ll come by and chow down. And get some lardo. That stuff is killer. It’s Berkshire pig bakfat cured with rosemary. Spread on bread. Heat. Or don’t heat. It’s porky heaven. Enjoy!

By: Jeff

Jeff — Tue, 04 Nov 2008 18:18:31 +0000

Need some help on this one. I’m good at eating, not making… any advice on what ingredients/combos to assemble together? I go through this market almost everyday on my way to work, and like any other supermarket, I’m overwhelmed. How would one design a killer sandwich or lunch time meal between a couple of the vendor stations? Honestly, is it possible to do this for just one person?

By: Yvo

Yvo — Tue, 04 Nov 2008 15:22:08 +0000

Mmm… guanciale…