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Old 02-10-2017, 06:34 PM
Biggirl Biggirl is offline
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Forgotten luncheon meats and types of salami

Does anyone even remember when it was called "luncheon meats"? This came up while talking with my son's girlfriend. I mentioned how it is weird that I like Spam but never liked spiced ham. She was totally confused until I explained that my grandmother used to buy a cold cut called 'spiced ham' which was closer to ham than Spam is and spiced differently and I didn't like it as a kid and haven't seen it since.

Also purchased by my grandma, a cold cut that greatly resembled baloney but it had little blobs of cheese in it. Never liked baloney and didn't like this cheesy baloney either and haven't seen it at the deli since forever.

And, since we are talking about cold cuts, which type salami was it that I loved but grandma rarely bought (which leads me to believe it was much more expensive), it was a hard salami with peppercorns in it. Not as little and hard as those specialty types that hang from the rafters looking all rustic, but very yummy. BTW, she mostly got the kind of salami that was not quite as hard with no peppercorns but was passable. But sometimes she got a type of salami that was soft and seemed more fat than meat and made for terrible sandwiches.

So. . . old time luncheon meats, remember those? And please name the types of salami for me. Thanks!
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Old 02-10-2017, 06:46 PM
Morbo Morbo is offline
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My mother used to make sandwiches with something called "summer sausage spread" or maybe "summer spread" - basically it was this bologna-like summer sausage looking stuff that was turned into a paste and spread onto bread like peanut butter.

I mainly remember it because it was so disgusting it had zero trade value with other classmates' lunch items, so I was stuck with it. I couldn't even get a fruit cup out of it.
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Old 02-10-2017, 06:55 PM
Johnny L.A. Johnny L.A. is online now
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My dad liked Oscar Meyer Pickle & Pimiento Loaf on white bread, with Miracle Whip. I never really acquired a taste for it.

As for mass-market salami, we like Gallo Italian Dry Salame [sic].

Both of those are not actually 'forgotten', but the thread reminded me of the pickle & pimiento loaf.
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Old 02-10-2017, 07:02 PM
Jeep's Phoenix Jeep's Phoenix is offline
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Originally Posted by Morbo View Post
My mother used to make sandwiches with something called "summer sausage spread" or maybe "summer spread" - basically it was this bologna-like summer sausage looking stuff that was turned into a paste and spread onto bread like peanut butter.
That sounds a bit like a "country sausage" product made in this area...it's sold in bricks, or brick-like packages, and can be sliced (or spread, I think). I've never tried the stuff, but I drive by one of the factories on my way home...smells like spicy raw sewage.

We never had any luncheon meats in the house that were more exotic than Oscar Mayer bologna or salami, but I do remember seeing olive loaf in the grocery store. It looked like a typical bologna sprinkled with slices of green olive, complete with pimento.

Last edited by Jeep's Phoenix; 02-10-2017 at 07:03 PM.
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Old 02-10-2017, 07:58 PM
pulykamell pulykamell is online now
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Oh, I'm all about all those weird lunch meats. They still have spiced ham (and at least two or three brands are available here, Hormel being the most well known.)

The salami that has peppercorns can be any of a number of things, it's going to vary by brand. I think, but I'm not 100% certain, that genoa salamis are more likely to have the peppercorns in them, but I've seen it in hard salami, as well.

I like the pimento loaf, the P&P loaf, the ham & cheese loaf (which is what I assume you're talking about. Google "Oscar Mayer Ham & Cheese Loaf" and you'll find it), olive loaf, prasky sausage, lebanon bologna (which is almost like an American deli salami), all sorts of weird Eastern Europe shit, love that stuff!
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Old 02-10-2017, 08:09 PM
pulykamell pulykamell is online now
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Anyhow, there are about a gazillion different kinds of salami, but when it comes to lunch meat at an American deli, you'll pretty much always find hard and genoa types, and sometime cotto. From what I could find, hard is generally made with more beef than pork, genoa with more pork than beef and also moistened with grape must or wine, and more likely to contain peppercorns. Hard salami also usually goes through a smoking process, whereas Genoa salami is just cured and dried.

Cotto salami is a soft, cooked salami. It's got more of a baloney-ish texture to it, if I remember right (it's been awhile since I've had it.) Looking at some common brands online, it looks like it also sometimes comes with the peppercorns in it.
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Old 02-10-2017, 08:53 PM
Backwater Under_Duck Backwater Under_Duck is offline
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I like this stuff called Lebanon Bologna. It has the size and shape of a piece of bologna but more the texture and feel of salami. It's characteristic is the heavy smoked flavor that a campfire produces. Really. Always takes me back to Boy Scouts. Can't eat a whole lot of it though. Very strong. I can eat a half pound of quality Genoa without choking, for what it's worth.
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Old 02-10-2017, 09:42 PM
terentii terentii is offline
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Olive loaf, mmmmmmmmmm!
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Old 02-10-2017, 09:48 PM
Joey P Joey P is offline
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Originally Posted by Morbo View Post
My mother used to make sandwiches with something called "summer sausage spread" or maybe "summer spread" - basically it was this bologna-like summer sausage looking stuff that was turned into a paste and spread onto bread like peanut butter.
Are you thinking of some variation of liver sausage/liverwurst/braunschweiger? That stuff's actually pretty good and just about any supermarket will still carry it with all the prepacked deli meats and hot dogs. I think it got less popular in the 90's when people realized that big sandwich (and maybe more, on some crackers, when you get home) is about half the RDA of fat, cholesterol and sodium. It's got a lot of protein, but it's still really bad for you.
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Old 02-11-2017, 12:17 AM
stillownedbysetters stillownedbysetters is offline
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This girl from a German family loves braunschweiger. And yes, it is incredibly rich and bad for you, but so so tasty. Like fois gras, it is something I indulge in on rare occasions in small amounts.

Of those old time lunch meats, I liked olive loaf the best, followed by P&P loaf. My favorite processed meat, though, was ring bologna. I think Eckrich made it.
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Old 02-11-2017, 01:48 AM
jayjay jayjay is offline
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Originally Posted by Biggirl View Post
Also purchased by my grandma, a cold cut that greatly resembled baloney but it had little blobs of cheese in it. Never liked baloney and didn't like this cheesy baloney either and haven't seen it at the deli since forever.
Mortadella? Except that's not cheese, it's pork fat.
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Old 02-11-2017, 02:45 AM
Weisshund Weisshund is offline
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Sadly, about the time i noticed all neighborhood butcher shops becoming faded memories, i saw a lot of luncheon meats vanish from existence.
The big box stores will only carry what sells in mass quantity.

The local butcher had no problems ordering a small amount of something for one or two customers.

Used to be quite a few hard sandwich salamis that were good, that dont exist any more.
You can not get any corned beef worth eating unless you go to new york, and go find a little jewish butcher or deli in brooklyn or the bronx or something.
There used to be this great processed chicken loaf that i loved i can never find anyplace any more, was made from boiled chicken, milk some kind of spices, had a texture that was a cross between canned corned beef and spam sliced easy, made great sandwiches, spoiled fast though.

Used to call or walk down to the butcher shop, tell him what we were going to need, he would call later, it would be all cut wrapped labeled and ready to go.

fresh vegetables, used to always get those from the produce market

Dairy, the milk man brought.
Milk, eggs, butter, cheeses, cream, even ice cream (if you got ice cream you better be awake when he comes)
All delivered to your front door in an insulated aluminum box.

The general grocer was were you got your boxed canned and packaged things, stuff with a shelf life longer than you can remember why you bought it

And now i am off topic, but yes, a lot of things seem to have faded away with the take over of the big power stores like walmart publix etc.

Seems like its either a case of if it wont sell 10,000 cases a month we wont order any, or younger people just dont like those things now days so no one makes them?

btw you can still get bolgna with cheese chunks in it, but its packaged stuff, have not seen any butcher fresh. but that i never liked anyway, just plain or garlic bologna tossed on a hot skillet is fine.
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Old 02-11-2017, 07:51 AM
kayaker kayaker is offline
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Originally Posted by stillownedbysetters View Post
This girl from a German family loves braunschweiger. And yes, it is incredibly rich and bad for you, but so so tasty. Like fois gras, it is something I indulge in on rare occasions in small amounts.
I love braunschweiger. My gf gives me a nasty look if she notices I've bought it, though.

I always order 1/4 or 1/2 pound "sliced thick". One time I failed to specify "thick", and the woman sliced it tissue paper thin, interleaved and all!
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Old 02-11-2017, 08:14 AM
stillownedbysetters stillownedbysetters is offline
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I love braunschweiger. My gf gives me a nasty look if she notices I've bought it, though.

I always order 1/4 or 1/2 pound "sliced thick". One time I failed to specify "thick", and the woman sliced it tissue paper thin, interleaved and all!
Absolutely it has to be thick sliced. I totally agree.
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Old 02-11-2017, 08:33 AM
Biggirl Biggirl is offline
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Mortadella? Except that's not cheese, it's pork fat.
I was actually going to describe it as mortadella but with cheese but I couldn't remember the name and didn't feel like looking it up. All this processed meat makes one fat and lazy.
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Old 02-11-2017, 09:25 AM
pulykamell pulykamell is online now
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Mortadella? Except that's not cheese, it's pork fat.
Ham and cheese loaf. Oscar Mayer also has one, square shaped. Which reminds me, there's also Oscar Mayer's liver cheese that I enjoy. It's basically liver sausage in deli slice form.
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Old 02-11-2017, 10:02 AM
jz78817 jz78817 is online now
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Originally Posted by stillownedbysetters View Post
This girl from a German family loves braunschweiger. And yes, it is incredibly rich and bad for you, but so so tasty. Like fois gras, it is something I indulge in on rare occasions in small amounts.
why is it "bad for you?"
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Old 02-11-2017, 10:19 AM
I Love Me, Vol. I I Love Me, Vol. I is offline
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I like this stuff called Lebanon Bologna. It has the size and shape of a piece of bologna but more the texture and feel of salami. It's characteristic is the heavy smoked flavor that a campfire produces. Really. Always takes me back to Boy Scouts. Can't eat a whole lot of it though. Very strong. I can eat a half pound of quality Genoa without choking, for what it's worth.
You really can't beat Lebanon Bologna. That's the best tasting stuff in the world! As you say, it's a lot more like salami than bologna, but it tastes so much better! It has something of a smoked flavor but also a certain sweetness and seasoning that is unique.

I've always felt that if everyone knew what Lebanon tasted like it would become American's favorite lunch meat overnight. Seriously. Unfortunately it is pretty much impossible to find in the Bay Area anymore. There was a noticeable disappearance pattern that happened here within the last 10 years:

It started out being available at 6 or 7 stores. Then one day you'd notice the price going up at the place you buy it by about a dollar a pound every 6 months or so (starting at about $7.00/lb.). Then once it hit about $12.00/lb it would suddenly disappear, never to come back. Eventually this happened at each one of the stores that carried it. Now it's gone and I only get my jones in when I visit back east.

Anyone here who lives in the East or Midwest who has never tried it, I beseech you to taste it right away. Some might not go crazy over it, but for those of you that do, you'll have a new food love for life!

Last edited by I Love Me, Vol. I; 02-11-2017 at 10:22 AM.
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Old 02-11-2017, 10:23 AM
kayaker kayaker is offline
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why is it "bad for you?"
I have gout and it is on the "avoid" list (along with beer, heh).
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Old 02-11-2017, 10:23 AM
pulykamell pulykamell is online now
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Originally Posted by I Love Me, Vol. I View Post
You really can't beat Lebanon Bologna. That's the best tasting stuff in the world! As you say, it's a lot more like salami than bologna, but it tastes so much better! It has something of a smoked flavor but also a certain sweetness and seasoning that is unique.

I've always felt that if everyone knew what Lebanon tasted like it would become American's favorite lunch meat overnight. Seriously. Unfortunately it is pretty much impossible to find in the Bay Area anymore. There was a noticeable disappearance pattern that happened here within the last 10 years:

It started out being available at 6 or 7 stores. Then one day you'd notice the price going up at the place you buy it by about a dollar a pound every 6 months or so (starting at about $7.00/lb.). Then once it hit about $12.00/lb it would suddenly disappear, never to come back. Eventually this happened at each one of the stores that carried it. Now it's gone and I only get my jones in when I visit back east.
Interesting. Here in Chicago, I don't think I've ever seen it. I've only had while visiting my brother- and sister-in-law in Pennsylvania. Apparently, it is sold nationally, but that's the only part of the world I personally had seen it. It is pretty good stuff, and there's really nothing "bologna"-like about it. Like you said, it's more like a salami or summer sausage. It's smoked, cured, and fermented for that light tang (as are salamis), but usually with a kick of sweetness (they actually sell "sweet lebanon bologna" in addition to the regular kind), as you noted. If you showed someone a slice of Lebanon bologna and they were unfamiliar with it, they'd say it's a slice of salami.

Last edited by pulykamell; 02-11-2017 at 10:26 AM.
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Old 02-11-2017, 10:37 AM
I Love Me, Vol. I I Love Me, Vol. I is offline
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Interesting. Here in Chicago, I don't think I've ever seen it. I've only had while visiting my brother- and sister-in-law in Pennsylvania. Apparently, it is sold nationally, but that's the only part of the world I personally had seen it. It is pretty good stuff, and there's really nothing "bologna"-like about it. Like you said, it's more like a salami or summer sausage. It's smoked, cured, and fermented for that light tang (as are salamis), but usually with a kick of sweetness (they actually sell "sweet lebanon bologna" in addition to the regular kind), as you noted. If you showed someone a slice of Lebanon bologna and they were unfamiliar with it, they'd say it's a slice of salami.
Yeah, I referred to the East and the Midwest because you're more likely to find it there than in the South or West (mostly because of Amish and German immigration patterns, I think). But there's no place you're assured of finding it all over the place outside of Pennsylvania and some other Amish locales. But if you live in a decent sized city in the East or Midwest you're bound to find it somewhere. I bet it's available a few places in Chi-town... you'd just have to look around for it.

Incidentally, as a side note, I think it tastes best sliced very thin. That way instead of there being little globules of fat in it (like any sausage, really) it has a uniform texture in each slice. Makes it taste that much better.

Last edited by I Love Me, Vol. I; 02-11-2017 at 10:41 AM.
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Old 02-11-2017, 10:42 AM
pulykamell pulykamell is online now
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I bet it's available a few places in Chi-town... you'd just have to look around for it.
I wouldn't be surprised. I'll have to keep an eye out for it. My google-fu is not turning up anything yet, other than a Pennsylvania ex-pat looking for it and scrapple back in 2005, with some local sources for scrapple, but none for the bologna. (ETA: Actually, looks like somebody has seen it in the suburbs, so I have two leads.)

Last edited by pulykamell; 02-11-2017 at 10:44 AM.
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Old 02-11-2017, 10:49 AM
pulykamell pulykamell is online now
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Interesting. Apparently Boar's Head has a Lebanon bologna. I would never have thought of looking in that case for it, assuming Seltzer's is the most likely brand to find. We'll see if any of the Boars Head retailers around here stock it.

Last edited by pulykamell; 02-11-2017 at 10:49 AM.
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Old 02-12-2017, 03:06 AM
Dr_Paprika Dr_Paprika is offline
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Spam, Kam, Klik, Swift ham
Macaroni n Cheese loaf
Bologna, Capicollo, pate, Cretons
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Old 02-12-2017, 08:12 AM
bibliophage bibliophage is offline
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I miss Thuringer, which is something like Lebanon Bologna (smoky and tangy) but it's drier and emulsified before being stuffed in the casings so it has a more uniform texture. It's something quite different from the Thüringer Rostbratwurst available in Germany. Fifteen years ago I could find it in a few stores in Maine and New Hampshire. As recently as five years ago Zweigles brand was widely available in central and western New York but I wasn't able to find it during my most recent visit there.
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Old 02-12-2017, 09:49 AM
pulykamell pulykamell is online now
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I miss Thuringer, which is something like Lebanon Bologna (smoky and tangy) but it's drier and emulsified before being stuffed in the casings so it has a more uniform texture. It's something quite different from the Thüringer Rostbratwurst available in Germany. Fifteen years ago I could find it in a few stores in Maine and New Hampshire. As recently as five years ago Zweigles brand was widely available in central and western New York but I wasn't able to find it during my most recent visit there.
They have Thuringer up in Wisconsin -- I've seen them there. You can see an image of it here if that's what you're talking about.

Last edited by pulykamell; 02-12-2017 at 09:50 AM.
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Old 02-14-2017, 01:46 PM
jz78817 jz78817 is online now
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Also purchased by my grandma, a cold cut that greatly resembled baloney but it had little blobs of cheese in it. Never liked baloney and didn't like this cheesy baloney either and haven't seen it at the deli since forever.
on a lark, I looked for it during my most recent trip to Kroger and they had this:

http://www.koegelmeats.com/products.cgi?Item=mac+cheese
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Old 02-14-2017, 02:10 PM
pulykamell pulykamell is online now
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on a lark, I looked for it during my most recent trip to Kroger and they had this:

http://www.koegelmeats.com/products.cgi?Item=mac+cheese
Oh, my! That's a new one on me.
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Old 02-14-2017, 02:28 PM
scabpicker scabpicker is offline
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Yeah, I referred to the East and the Midwest because you're more likely to find it there than in the South or West (mostly because of Amish and German immigration patterns, I think). But there's no place you're assured of finding it all over the place outside of Pennsylvania and some other Amish locales. But if you live in a decent sized city in the East or Midwest you're bound to find it somewhere. I bet it's available a few places in Chi-town... you'd just have to look around for it.

Incidentally, as a side note, I think it tastes best sliced very thin. That way instead of there being little globules of fat in it (like any sausage, really) it has a uniform texture in each slice. Makes it taste that much better.
I know you can find it sporadically here in Texas. MMMMMM, loves me some Lebanaon Bologna. Excellent stuff, perfect undressed between two slices of bread.
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Old 02-14-2017, 02:40 PM
Kimballkid Kimballkid is offline
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I haven't seen German brand bologna around in a long time.
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Old 02-14-2017, 02:43 PM
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Back in her bag-lunch making days, my mom was a big fan of the "lunch meat variety pack," the one with the three different sliced lunch meats. I believe the standard variety was bologna, turkey, and ham, but the one mom usually bought was the salami, ham, and something else (most likely bologna or turkey if I had to guess). Do they still make the variety pack?
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Old 02-14-2017, 02:47 PM
Kimballkid Kimballkid is offline
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Do they still make the variety pack?
Yep. Scroll down a ways, there are a few different ones.

Last edited by Kimballkid; 02-14-2017 at 02:47 PM.
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Old 02-14-2017, 02:51 PM
WOOKINPANUB WOOKINPANUB is online now
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My mother used to make sandwiches with something called "summer sausage spread" or maybe "summer spread" - basically it was this bologna-like summer sausage looking stuff that was turned into a paste and spread onto bread like peanut butter.

I mainly remember it because it was so disgusting it had zero trade value with other classmates' lunch items, so I was stuck with it. I couldn't even get a fruit cup out of it.
It sounds like some variation of Underwood deviled ham . I say sounds because I never had the misfortune of seeing it up close and personal.
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Old 02-14-2017, 03:00 PM
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old fashioned/luncheon loaf .... I think its just ground ham ......I love braunschwiger on crackers ... farmer john sells it in a little ground sausage like tube and I just scoop it out ...

Last edited by nightshadea; 02-14-2017 at 03:02 PM.
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Old 02-14-2017, 03:01 PM
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My dad liked Oscar Meyer Pickle & Pimiento Loaf on white bread, with Miracle Whip. I never really acquired a taste for it.
[Vader Voice] "Johnny.....I am your father!" [/VV]


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Old 02-14-2017, 03:04 PM
jz78817 jz78817 is online now
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Oh, my! That's a new one on me.
Eckrich also has a ham and cheese loaf like Biggirl described, but I've never seen it in a store.
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Old 02-14-2017, 03:25 PM
Morbo Morbo is offline
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For research purposes, I called my mother about this. She said she called it "Summer Sausage" and it was her own concoction of bologna slices and braunschweiger mashed together with mustard into a paste because "your older brothers liked it that way."

So basically it was a hand-me-down from my older brothers like everything else in my youngest-child youth. Harumph.
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Old 02-14-2017, 03:57 PM
pulykamell pulykamell is online now
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It sounds like some variation of Underwood deviled ham . I say sounds because I never had the misfortune of seeing it up close and personal.
Underwood deviled ham basically has the texture of canned tuna. It's not bad if you're into that kind of stuff (and I buy occasionally; last had it about three or four weeks ago), but it's amazingly salty and spendy for what it is. $2.50 for a 4 oz can around here, which works out to $10/lb (!).
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Old 02-14-2017, 03:58 PM
pulykamell pulykamell is online now
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For research purposes, I called my mother about this. She said she called it "Summer Sausage" and it was her own concoction of bologna slices and braunschweiger mashed together with mustard into a paste because "your older brothers liked it that way."

So basically it was a hand-me-down from my older brothers like everything else in my youngest-child youth. Harumph.
That actually sounds strangely appealing to me. I'm just missing the bologna at the moment, otherwise, I'd give it a try.
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Old 02-14-2017, 04:05 PM
iiandyiiii iiandyiiii is offline
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What a great discussion -- I love all the weird deli meats and spreads. So far I haven't tried one that I haven't liked, and I go out of my way to try the weird ones at the Italian and German delis nearby. Liverwurst is still one of my favorites.

Similarly, anyone eat canned pates? I've become fond of the type that shows up on Vietnamese Bahn Mi sandwiches -- I think it's Flower brand.
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Old 02-14-2017, 05:39 PM
pulykamell pulykamell is online now
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Similarly, anyone eat canned pates?
Oh, heck yeah. I wish I could take you around to one of the Eastern European/Polish grocery stores here. There's usually several shelves of canned pates/meats/meat spreads to choose from.
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Old 02-14-2017, 06:21 PM
Skywatcher Skywatcher is offline
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There was an Oscar Mayer ham-like substance in the late-Seventies that one of my sisters insisted on having. I also liked it but can't remember what it was called. All I remember is that no olives, pimentos, or cheese was in it. Just meat.
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Old 02-14-2017, 08:05 PM
silenus silenus is online now
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Originally Posted by pulykamell View Post
Underwood deviled ham basically has the texture of canned tuna. It's not bad if you're into that kind of stuff (and I buy occasionally; last had it about three or four weeks ago), but it's amazingly salty and spendy for what it is. $2.50 for a 4 oz can around here, which works out to $10/lb (!).
I always have a couple of cans in the pantry for when the hankering hits. The usual concoction combines Underwood, Miracle Whip, pickle relish, a few dashes of hot sauce and finely-diced onion and celery - sort of a deviled-ham salad. Scoop it up with extra-large Fritos and wash down with cheap beer.
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Old 02-14-2017, 11:36 PM
Dr_Paprika Dr_Paprika is offline
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I'd forgotten about Thuringer, long time since I've seen it (although I haven't looked). Long time since I've had a fried bologna sandwich too.
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Old 02-14-2017, 11:51 PM
justmeetee justmeetee is offline
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Originally Posted by Skywatcher View Post
There was an Oscar Mayer ham-like substance in the late-Seventies that one of my sisters insisted on having. I also liked it but can't remember what it was called. All I remember is that no olives, pimentos, or cheese was in it. Just meat.
Could it have been "New England Brand Sausage"? This was far and away my favorite lunchmeat when I was in high school. Haven't seen it in years.
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Old 02-15-2017, 12:05 AM
justmeetee justmeetee is offline
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Missed the edit window but wanted to add that Oscar Mayer also had something called "Old Fashion Loaf" that was pretty good.
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Old 02-15-2017, 03:48 AM
BigT BigT is offline
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There's this ham luncheon meat that I get that tastes like a better spam. That just callit ham, but it's inthe same packaging as, say, pickle loaf. I really love the stuff. One day my dad brought home a bunch of an unchopped version from work that was about to be outdated, so we froze it to keep it good. I was in heaven.

As for things I've not seen that I like, chicken loaf or other peppery loafs make the cut as stuff I liked. I also seem to remember other types of salami, even one that was basically giant pepperoni. I remember one that had huge peppercorns in it that I'd spit out.

Those that sound like sausage sound amazing.
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Old 02-15-2017, 06:46 AM
kayaker kayaker is offline
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Originally Posted by iiandyiiii View Post
Similarly, anyone eat canned pates? I've become fond of the type that shows up on Vietnamese Bahn Mi sandwiches -- I think it's Flower brand.
In St Martin, Le Grande Marche (grocery store) has canned pâté, imported from both France and Holland. I always buy a few cans (it's amazingly cheap) and translate the label word by word when we are eating.

Reindeer pâté is my favorite.

Also, remembering Isaly's chipped ham simmered in barbecue sauce. Mmmmmmm.
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Old 02-15-2017, 09:48 AM
AHunter3 AHunter3 is offline
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Originally Posted by terentii View Post
Olive loaf, mmmmmmmmmm!
** steals terentil's sandwich **
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Old 02-15-2017, 10:18 AM
Johnny L.A. Johnny L.A. is online now
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[Vader Voice] "Johnny.....I am your father!" [/VV]


Then you must know the joys of the SPAM® salad sandwich!
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