You know that strip of fat around the edge of a nice rib steak that most people cut off and leave behind? Not me. I eat the fat from my steak. Then I apologize to my dogs for not sharing.
Same here, as long as it’s nicely caramelized.
Then, you’d be fans of beef cracklin’. It’s almost as good as pork cracklin’!
Confessions, huh? OK.
I love braunsweiger. But not any old of liver sausage, ONLY Oscar Meyer Braunsweiger in the 8-oz. tube. I have been eating it for at least 60 of my 64 years and it is my go-to lunch meal. I love it so much, when the stores in North Alabama stopped carrying it, I went searching for the nearest outlet to carry it–in Evansville, Indiana, about 250 miles away. So 3-4 times a year I take a day to go shopping…right now, my larder is filled through Thanksgiving, when I go visit my brother and can replenish.
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]
mines farmer john but almost any kind will suffice … and I can eat it straight from the tube…wurst is only way I can stomach any type of liver… annoys the hell out of my older relatives …
Braunsweiger and Swiss on rye with hot grain mustard and a thick slice of Vidalia onion is dad-gum good! (Bermuda onion will suffice if you’re unfortunate enough to not be in Vidalia territory).
Oh, and if you like cracklin’, you’ll love cracklin’ bread. I add a can of cream corn and jalapenos to kick it up a notch.
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’ll swipe anything in bleu cheese dressing.
slight hijack ive never understood why all of a sudden whole regions will quit carrying a product … and I mean more than one store chain …
Do the food companies look at their data and say ok so north bfe eats significantly more tuna surprise dinners than south bfe to make shipping it profiatable there so well just give up the south bfe market ?
It may not be the food companies, it may be the distributors.
I know Dunkin Donuts pulled from California, one of the largest markets in the States, as the owner didnt like CA politics.:eek:
Over 10 percent of all products in the store are new every year. The store is not getting any bigger. 10 percent of the products therefore have to leave every year. And if Brand X is not selling (even though you like it and the store always seems out-of-sock) in one store, chances are Brand X isn’t selling well anywhere. Goodbye Brand X.
yeah but I’m wondering tho about like the above poster who has me craving braunschwiger who still can get it everywhere else but his area …
I do drain 'em…by drinking the juice right out of the can.
I’m absolutely damned if I can tell the slightest difference. They all make the tea or coffee a little sweeter.
(I know a guy who insists on mixing them, using half pink and half blue.)
It’s a fair question. I live in North Alabama. Kroger, Wal-Mart and Publix all carried it until about 9 months ago. Then they stopped and replaced it with Jones Brand (which I tried and didn’t care for). They still carry other Oscar Meyer products, so all I can figure is that OM and Jones sort of ‘divided’ the market, Jones getting the South and Oscar the North.
Why? Who knows the reasons anyone does anything (metaphysical food rumination).
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.
Add me to the group that only likes bananas before they start to turn brown. And I like fresh apples, but not in any other form (I can’t stand applesauce, apple juice, apple pie, apple cider, candy apples, baked apples, dried apples, apple-flavored hard candy, et cetera, et cetera, et cetera).
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.
Anyway, I love braunschwiger/liverwurst/whatever-the-hell-it-is on rye with onions and mustard. I don’t eat it often, because of the problems with organ meats and liver especially, but a few times a year I’ll get a half dozen slices.
Same here on both counts, but if there’s a tiny bit of Brown they are OK.
And caramel apples are good, but they rest of your list is meh.
I find that the blue has an unpleasantly bitter aftertaste. The yellow is OK, but the pink is sweeter.