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.)
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
There are 20 in the LA area.
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?
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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.”
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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.
In what world could mutton be better than lamb?
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.
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.
I would say so, yes. But I would say pretty much anything tastes good barbecued. 
[sub]Pssst! My local Meijer’s sells it, check and see if yours does. “Canned meat and fish” aisle.[/sub]
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.
I detest chocolate
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.
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.
actually I was always told only different was braunschwiger was pork liver and traditional liverwurst was beef …
Whatever it is, melt cheese on it and I’m gonna eat it. Extra bonus points if the cheese gets brown and crispy.
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.
Represent! And have you tried Maytag Blue? It’s outstanding: http://www.maytagdairyfarms.com/aspx/welcome.aspx