food Sandwich of the Month
- Thread starter texas blues
- Start date
Oh man. I grew up on cold cuts, liverwurst, Leberkäse, and German wurst of every variety. I am now jonesing for the German delicatessen in Pike Place Market. We might be making a trip over there and if we do, I will take lots of pictures. No better Cold Cuts than here: http://bavarianmeats.com/
Good call TB.
Good call TB.
Scovalingus, if you go to PPM you can't go without stopping in at DeLaurenti's.
That joint is awesome.
http://www.delaurenti.com/
That joint is awesome.
http://www.delaurenti.com/
Those are steelhead Scovie.
1969.
Pop was in The Nam.
I was in 6th grade in Dundee, MI.
Grandpa still owned The Town Tavern.
Mom would give me couple of bucks and I'd go to the local butcher uptown.
Most times on my bike with the banana seat, sissy bar, and ape hanger's.
I had been playing the clarinet for 2 years.
Good times.
My brothers and I managed to burn down grandma's barn that year.
I should be dead.
Anywhoo..
For less than 2 bucks I got a gallon of milk, a pound of bologna, and a pound of hungarian colbase. That's right. Spelled with a C. Because I'm bohunk gypsy and thats how we rolled.
We ate plenty Hungarian goulash, stuffed cabbage, kolache's 'n all, but we also ate a lot of cold cuts.
I remember eating a lot of really good German style bologna.
Hot dogs too.
EcKert is the name of the brand that comes to mind.
Soul food.
My food.
Pop was in The Nam.
I was in 6th grade in Dundee, MI.
Grandpa still owned The Town Tavern.
Mom would give me couple of bucks and I'd go to the local butcher uptown.
Most times on my bike with the banana seat, sissy bar, and ape hanger's.
I had been playing the clarinet for 2 years.
Good times.
My brothers and I managed to burn down grandma's barn that year.
I should be dead.
Anywhoo..
For less than 2 bucks I got a gallon of milk, a pound of bologna, and a pound of hungarian colbase. That's right. Spelled with a C. Because I'm bohunk gypsy and thats how we rolled.
We ate plenty Hungarian goulash, stuffed cabbage, kolache's 'n all, but we also ate a lot of cold cuts.
I remember eating a lot of really good German style bologna.
Hot dogs too.
EcKert is the name of the brand that comes to mind.
Soul food.
My food.
Mortadella, with pistachios. The only bologna worth eating.
Nuts in bologna?
School me one time.
Never heard of such a 'thang.
School me one time.
Never heard of such a 'thang.
Those are olives, and you know it!!!! 
Here we go!
The Spanish put olives and yeah there's a cheap knockoff at the deli counter called olive loaf. Stay away! 
Mortadella from Bologna Italy, pistacios.
I like it a lot but I have to mix it with other meats. It's great on a hero with salami (sopressata), capicola, provolone (or mozz), L&T, oil & vinegar. I often replace the tomato with roasted red peppers and leave the lettuce off.
If it has provolone I like red wine vinegar, fresh mozz, balsamic.
Boom!
Mortadella from Bologna Italy, pistacios.
I like it a lot but I have to mix it with other meats. It's great on a hero with salami (sopressata), capicola, provolone (or mozz), L&T, oil & vinegar. I often replace the tomato with roasted red peppers and leave the lettuce off.
If it has provolone I like red wine vinegar, fresh mozz, balsamic.
Boom!
She was kidding. We have had it and Peppercorn Bologna too.geeme said:
Heck yeah TB. I grew up with all the German cold cuts, wursts and wieners too. My dad would make Aspic. He called it aspic so I would eat the head cheese that it was. But my favorite was the Leberkäse. You could get it plane, or with pimentos etc. in it. He would by it raw still in a paste form and mix his own stuff into it Capers and Red onions were my fave. Then bake it and that crust... oh that crust...
View attachment 7157
Pistachio's.The Hot Pepper said:The Spanish put olives and yeah there's a cheap knockoff at the deli counter called olive loaf. Stay away!
Mortadella from Bologna Italy, pistacios.
I like it a lot but I have to mix it with other meats. It's great on a hero with salami (sopressata), capicola, provolone (or mozz), L&T, oil & vinegar. I often replace the tomato with roasted red peppers and leave the lettuce off.
If it has provolone I like red wine vinegar, fresh mozz, balsamic.
Boom!
Really?
I'm ashamed.
I might have to do research.
I cut down on cured meats and salty meats. Used to eat a lot of Italian cold cuts. I have real Italian joints here with the imported stuff, and the fun is, with all the meats and cheeses, you can literally make a sandwich you've never had before each time. On fresh breads. And then of course, you have to always get your favorites. But it's too fattening. I haven't had one in a long time.
Pickled cherry peppers make them!
Pickled cherry peppers make them!
The Hot Pepper said:
So.
There are other kinda' hippy food eaters like mysef' after all here on THP.
Shut up JayT.
Just shut up man!!
