# Deep dark food confessions **URL:** \ **Category:** Cafe Society\ **Created:** [August 25, 2016, 4:27am UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878 "2016-08-25T04:27:01Z")\ **Posts on this page:** 20\ **Page:** 6
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 26, 2016, 9:49pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/101 "2016-08-26T21:49:54Z")
> [@davidm](#): > > What’s the difference between braunschwiger and liverwurst? When I ask for liverwurst at the local market they give me braunschwiger, so I’ve always assumed that it’s just a brand of liverwurst. It is a type of liverwurst. All (American) braunschweiger is liverwurst; not all liverwurst is braunschweiger. Most notably, in the US, braunschweiger is usually smoked. (I point out “American” and “US” specifically, because Braunschweiger also refers to Braunschweiger mettwurst, a type of raw pork sausage that does not have any liver in it.) ---
**Author:** ![cher3](https://avatars.discourse-cdn.com/v4/letter/c/da6949/32.png) [@cher3](https://boards.straightdope.com/u/cher3)\ **Post date:** [August 26, 2016, 9:51pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/102 "2016-08-26T21:51:24Z")
> [@DrDeth](#): > > I know Dunkin Donuts pulled from California, one of the largest markets in the States, as the owner didnt like CA politics.:eek: Not sure where you got this idea. There are plenty of Dunkin Donuts stores in CA. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [August 26, 2016, 10:00pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/103 "2016-08-26T22:00:26Z")
> [@cher3](#): > > Not sure where you got this idea. There are plenty of Dunkin Donuts stores in CA. _Now_, yes, there are some. \*The first four traditional, stand-alone Dunkin’ Donuts restaurants in California will be located in Whittier, Santa Monica, Modesto, Long Beach and Downey. Construction at all five locations will begin this summer, and we expect these new restaurants will all open to the public later in 2014. \* - See more at: [http://www.dunkindonuts.com/DDBlog/2014/06/california\_here\_wec.html#sthash.R0mUHKih.dpuf](http://www.dunkindonuts.com/DDBlog/2014/06/california_here_wec.html#sthash.R0mUHKih.dpuf) There are 20 in the LA area. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [August 26, 2016, 10:06pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/104 "2016-08-26T22:06:08Z")
> [@pulykamell](#): > > I was gonna say…you can get a case of 12 on Amazon for about 50 bucks, but it is $20 shipping. That said, the trip up to Evansville will put you close to, if not through, Owensboro, KY, at least, home of the famous (at least by barbecue geeks like me) mutton barbecue, so I’d make the trip just for that side trip. 🙂 I’d make that trip to try mutton barbeque. Mutton is something I’ve not had. Lamb, sure. Tons of that. There’s a farm that sells it, about 65 miles from me. Gotta stop there sometime. So it’s good barbequed, then? ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [August 26, 2016, 10:17pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/105 "2016-08-26T22:17:53Z")
> [@DrDeth](#): > > _Now_, yes, there are some. > \*The first four traditional, stand-alone Dunkin’ Donuts restaurants in California will be located in Whittier, Santa Monica, Modesto, Long Beach and Downey. Construction at all five locations will begin this summer, and we expect these new restaurants will all open to the public later in 2014. \* - See more at: [http://www.dunkindonuts.com/DDBlog/2014/06/california\_here\_wec.html#sthash.R0mUHKih.dpuf](http://www.dunkindonuts.com/DDBlog/2014/06/california_here_wec.html#sthash.R0mUHKih.dpuf) > > There are 20 in the LA area. > **[Dunkin’ Donuts Opening 1,000 to Stores in California](https://www.breitbart.com/local/2015/07/21/dunkin-donuts-to-open-1000-stores-in-california/)** > > Dunkin’ Donuts Opening 1,000 to Stores in California \* But Dunkin Donuts was chased out of the state and closed its last 15 California stores in the late 1990s. Dunkin’ Brands Group Inc. PR’s explanation of why they left: “The company operated so few stores that the brand was not able to develop and prosper in the state.” But the real giant-killer was the large number of Cambodian donut shops that “saturated” the state. According to commenter Bulavinka on Chowhound, “the donut market was flooded by these mostly immigrant/family-run operations, thereby crowding out just about any competitors whose operating margins were higher than these mom & pop businesses.” \* ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [August 26, 2016, 10:20pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/106 "2016-08-26T22:20:06Z")
> [@Cartoonacy](#): > > I’m a New Yorker who only discovered Marmite a few months ago. I love it, especially on a peanut butter sandwich (Smucker’s unsalted natural) instead of jelly. I’m a big yeast extract fan (vegemite, marmite, cenovis) and now I MUST try that. Regular bread or toasted english muffin? Heck, I’ll try it both ways. 😃 ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [August 26, 2016, 10:24pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/107 "2016-08-26T22:24:01Z")
> [@Qadgop\_the\_Mercotan](#): > > I’d make that trip to try mutton barbeque. Mutton is something I’ve not had. Lamb, sure. Tons of that. > > There’s a farm that sells it, about 65 miles from me. Gotta stop there sometime. > > So it’s good barbequed, then? In what world could mutton be better than lamb?😕 ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [August 26, 2016, 10:35pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/108 "2016-08-26T22:35:05Z")
> [@Qadgop\_the\_Mercotan](#): > > Yeah, that’s pretty much it. Savory. Go to an oriental grocery store and by it by the 1 pound bag if you want. > [sub]I know we don’t call people _oriental_ any more. But is it okay to call a grocery store that?[/sub] There’s a place in my city called “The Oriental Grocery Store” so in this case, the answer is yes. The chain groceries refer to the ethnic aisles as “Asian” and “Hispanic”. I don’t like ketchup - didn’t even like it when I was a kid - and can detect it in microscopic amounts. I’ll eat it but I don’t put it in or on anything. Same thing with coffee. I’m single, and I buy Tater Tots in the 5-pound bag. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 26, 2016, 10:39pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/109 "2016-08-26T22:39:12Z")
> [@DrDeth](#): > > In what world could mutton be better than lamb?😕 In the same world that beef can be viewed as better than veal. It has a stronger flavor. If you like that flavor, great. If not, then, no, you’re not going to like it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 26, 2016, 10:40pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/110 "2016-08-26T22:40:14Z")
> [@Qadgop\_the\_Mercotan](#): > > I’d make that trip to try mutton barbeque. Mutton is something I’ve not had. Lamb, sure. Tons of that. > > There’s a farm that sells it, about 65 miles from me. Gotta stop there sometime. > > So it’s good barbequed, then? I would say so, yes. But I would say pretty much anything tastes good barbecued. 🙂 ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [August 26, 2016, 10:44pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/111 "2016-08-26T22:44:18Z")
> [@Qadgop\_the\_Mercotan](#): > > You could buy it online quite easily, you know. > > Or is the exotic trip to southern Indiana part of your pleasure now? > > [sub]I get my underwood roast beef potted meat spread online now[/sub] [sub]Pssst! My local Meijer’s sells it, check and see if yours does. “Canned meat and fish” aisle.[/sub] ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [August 26, 2016, 11:24pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/112 "2016-08-26T23:24:54Z")
> [@DrDeth](#): > > In what world could mutton be better than lamb?😕 In a world where the sheep are grass fed, stress-free creatures of leisure and the lambs are worked to exhaustion, eat slop and are infected with fetid pyomyositis. Barring that, lamb trumps mutton, hands down. ---
**Author:** ![LH75](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lh75/32/4438_2.png) [@LH75](https://boards.straightdope.com/u/LH75)\ **Post date:** [August 26, 2016, 11:52pm UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/113 "2016-08-26T23:52:11Z")
I detest chocolate ---
**Author:** ![davidm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/davidm/32/225_2.png) [@davidm](https://boards.straightdope.com/u/davidm)\ **Post date:** [August 27, 2016, 12:26am UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/114 "2016-08-27T00:26:21Z")
> [@pulykamell](#): > > It is a type of liverwurst. All (American) braunschweiger is liverwurst; not all liverwurst is braunschweiger. Most notably, in the US, braunschweiger is usually smoked. (I point out “American” and “US” specifically, because Braunschweiger also refers to Braunschweiger mettwurst, a type of raw pork sausage that does not have any liver in it.) All I know is that what they give me looks, smells, feels, and tastes just like what I’ve always thought of as liverwurst. It’s round, sliced thick, and you have to remove the little circle of wrapper before eating it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 27, 2016, 12:32am UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/115 "2016-08-27T00:32:42Z")
> [@davidm](#): > > All I know is that what they give me looks, smells, feels, and tastes just like what I’ve always thought of as liverwurst. It’s round, sliced thick, and you have to remove the little circle of wrapper before eating it. Like I said, braunschweiger is a type of liverwurst, so that should be right. I wouldn’t be surprised if those terms are used fairly synonymously in parts of the country. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [August 27, 2016, 2:00am UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/116 "2016-08-27T02:00:54Z")
> [@Tibby or Not Tibby](#): > > lamb trumps mutton, hands down. Probably so, from what I’ve heard. But I want to be able to say that I’ve at least _tried_ mutton. I’ve eaten alligator, frog, turtle, eel, reindeer, goose, caribou, snake, moose, goat, kangaroo, rabbit, buffalo, bison, emu, ostrich, duck, and quail. And I want to add mutton to the list. And maybe horse. Not dog, though. ---
**Author:** ![nightshadea](https://avatars.discourse-cdn.com/v4/letter/n/7ba0ec/32.png) [@nightshadea](https://boards.straightdope.com/u/nightshadea)\ **Post date:** [August 27, 2016, 2:19am UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/117 "2016-08-27T02:19:19Z")
actually I was always told only different was braunschwiger was pork liver and traditional liverwurst was beef … ---
**Author:** ![River\_Hippie](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/river_hippie/32/26_2.png) [@River\_Hippie](https://boards.straightdope.com/u/River_Hippie)\ **Post date:** [August 27, 2016, 2:44am UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/118 "2016-08-27T02:44:40Z")
Whatever it is, melt cheese on it and I’m gonna eat it. Extra bonus points if the cheese gets brown and crispy. ---
**Author:** ![davidm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/davidm/32/225_2.png) [@davidm](https://boards.straightdope.com/u/davidm)\ **Post date:** [August 27, 2016, 2:50am UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/119 "2016-08-27T02:50:14Z")
From googling, it appears that liverwurst (or leberwurst) is a generic name for pork liver sausage (for which there is not set recipe), while Braunschwiger is a specific type named after the German town of Braunschweig. Some sources state that Braunschwiger is smoked while other liver sausages generally aren’t. ---
**Author:** ![Elendil\_s\_Heir](https://avatars.discourse-cdn.com/v4/letter/e/7cd45c/32.png) [@Elendil\_s\_Heir](https://boards.straightdope.com/u/Elendil_s_Heir)\ **Post date:** [August 27, 2016, 2:52am UTC](https://boards.straightdope.com/t/deep-dark-food-confessions/763878/120 "2016-08-27T02:52:20Z")
> [@HMS\_Irruncible](#): > > I’ll swipe anything in bleu cheese dressing. Represent! And have you tried Maytag Blue? It’s outstanding: [http://www.maytagdairyfarms.com/aspx/welcome.aspx](http://www.maytagdairyfarms.com/aspx/welcome.aspx) [Previous page](https://boards.straightdope.com/t/deep-dark-food-confessions/763878.md?page=5) [Next page](https://boards.straightdope.com/t/deep-dark-food-confessions/763878.md?page=7)