It makes me hungry. I grew up on that shit. However, the aspics…
It’s a lot of the fun, but some of our moms planned party spreads around those over-saturated fats and colors.
It helped that they drank like fishes.
The ones I’ve gotten aren’t pasta, just pieces of cheese. And the benefit is that you don’t have to add cheese. And they aren’t bologna, either. It’s more that processed ham–similar to Spam but with a firmer texture.
Pickle loaf is the one I don’t get. I know there are sweet pickles, but I don’t associate the word pickle with sweet unless specifically stated.
And olive loaf is an abomination, but that’s because I hate green olives. I think a black olive loaf would be divine.
I grew up on Polish aspics (galareta), and I love them, but almost every non-Eastern European individual I’ve met finds the whole idea absolutely repulsive. Based on my experiences, I am shocked that aspics were apparently part of the food culture here in living memory.
I see this labeled as “ham-and-cheese loaf.”
Aspics are still part of some people’s food culture here. I have a local cookbook with some recipes (not that I make them). Some varieties of commercial head cheese qualify, right?
I think so, though I think of head cheese in a distinct category, although it is usually set in aspic. I do like head cheese, too, though.
Oh! Ham-and-cheese loaf. I totally remember that, but remember the cheese tasting and feeling awful, like someone tried to inject Velveeta (the most holy of all cheeses sold in a box) into meat, but something tragic happened.
I didn’t care for it, but it still sounds better to me than the bits they put in mortadella.
I want to go to there.
That is fine hog shoulder fat, the firmest of the pork fats. Bologna just spreads the fat out more and uses cheaper cuts. If you can imagine cheaper versions of pork fat.
With the lean pigs we’re growing these days, is there enough shoulder fat left for the nation’s mortadella?
I always liked the name “mortadella.” I assume “mort” means “death” and “a’della” means “of your heart.” Most foods try to hide that which will kill you.
Seriously, if you haben’t done the real Oktoberfest this is the next best domestic thing. Everyone deserves to go the German American Fest! I bet we give Milwaukee a run for their money. Frick and Frack, Moritz and Mitzi, the Fest is probably the best in the nation! Shuts Miwaukee out in Character and locale.
Also, when ye bespeak of “Luncheon” Loaves, I begger thee to think upon Kilgus. You have simply been seperated from the the true nature of the warm and fresh baked “loaf experience” from the local butcher with plastic packaged, refrigerated, and mass produced, corporo - fascist, supermarketed, mac n cheeze loaf. Thine Loaf is a noble food.
That’s REAL Luncheon Loaf!
Wife objects to me being as fat as I already am.
Had a friend who managed to get arrested for public drunkenness at the Munich Oktoberfest. Didn’t think it was possible, but she liked to drink.
I could get to Toledo and back while she’s at work. If she notices I’ll give her a braunschweiger, onion, and mayo on caraway rye.
I also need to go to Monroe, WI for an inch of Limburger and onion on rye. With mayo, not that I’d notice. She would.
I think we are assembling a subforum of men of Central-European extraction where we can talk about the lunch meats we were raised on. I’d like Ed and other Southern Europeans of a certain age to also contribute.