Dry-Aged Beef: Try a Little Tenderness

Dry-aging adds buttery succulence to premium beef


----- Original Message -----
From: Owen Dugan
To: pietro_@coldbacon
Sent: Wednesday, August 30, 2006 2:41 PM
Subject: Articles on Cold Bacon

Pietro Goncalves:
I noticed the below-listed articles by Sam Gugino on your Web site.

The Cheddar Cheese Debate
Parmigiano Reggiano
Different Olive Oil Producing Regions In Italy
Mustard
Dry Aging Beef

I am Samís editor here at Wine Spectator. I would very much like to know whether you have secured permissions to reproduce these articles. If you have, please provide me with documentation. If you have not, please remove them immediately.

Sincerely,
Owen Dugan
Features Editor
Wine Spectator
387 Park Avenue South
8th floor
New York, NY 10016
T: 212 684-4224 x 322
F: 212 684-5424



----- Original Message -----
From: pietro_@coldbacon
To: Owen Dugan
Sent: Wednesday, August 30, 2006 4:44 pm
Subject: Articles on Cold Bacon

dearest owen,

thank you for taking the time to send me email. you needn't worry about threatening me with legal actions. i have far more generative and degenerative things to do than argue with editors of sam about [these things]. i will remove [the articles in question] just as soon as i can, possibly even sooner. maybe i already have?

lastly, and i say this more to sam and faber and faber and the estate of james joyce, and not so much you, because you are merely an editor who is acting out of duty rather than inspiration, but [sam] really should consider my posting his articles as the highest compliment.

look, my site is wonderful. my site is a work of art. your magazine, to which you have been unfairly indentured since you were but a young sap, is a whorish slave to advertising. james suckling has the palate of a tin can. and the rest of the Wine Speculum's ratings are about as useful as a dead dog. the only reason people buy your magazine is because it's humongous and shiny, like Cigar Aficianado used to be, and because Parker charges $1,000,000,000 per issue and because your readers simply aren't serious or perverted enough to buy Taunton's or Cock's Illustrated.

so i say "sigh" to you, sir. sigh to you.

and wish you a wonderful evening.

sincerely yours,
pietro

Cheese      Wine      Food