Call me a heathen, but I do not like mustard with my liverwurst. Instead, a big leafy piece of lettuce, a thick slice of onion (but not TOO thick), a generous hunk of meat, and a thin spread of margerine, to make the rich pate even richer.
Gulden’s Spicy Brown is the mustard you want. And make that baby Swiss.
[QUOTE=Sigmagirl]
Gulden’s Spicy Brown is the mustard you want. And make that baby Swiss.
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Baby Swiss is an abomination unto the gods of cheese. It tastes like milk. There’s no flavour, no character, just milk.
[QUOTE=Scylla]
I live in central PA. We have lots of Amish types. While I have a lot of bad things to say about the Pennsylvania dutch, they make nice pretzels and a helluva german potato salad.
There’s an Amish butcher shop next door to where I work.
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That’s another thing I miss about living in Pennsylvania - they have a much better selection of luncheon meats and sausage there than in most parts of the country.
I was always partial to Lebanon bologna and garlic bologna.
I threw down the gauntlet of pinacle sandwichdom years ago: