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Nastiest lunch meat?

Discussion in 'Bad Dog Cafe' started by Little Ricky, May 23, 2013.

  1. jkingma

    jkingma Super Moderator Staff Member

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    It's "head". Ground up head. :p
     
  2. Joe Baggadonitz

    Joe Baggadonitz Friend of Leo's

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    A former employer had a habit of buying 3-4 slices of headcheese and eating it as a mid-morning snack. That stuff was nasty.
     
  3. buckfuzzard

    buckfuzzard Tele-Meister

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    I won't put any Wieners in my mouth !
     
  4. wildkat-bob

    wildkat-bob Tele-Afflicted

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    i think youve been having oral sex with to many old and dirty hookers,that can realy screw up your taste buds.:lol:
     
  5. rcole_sooner

    rcole_sooner Poster Extraordinaire

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    I've never been able to take the taste of SPAM.

    All the others are okay.

    Edit: Never tried head cheese. Probably not in any hurry to change that.
     
    Last edited: May 24, 2013
  6. xMercury69x

    xMercury69x Friend of Leo's

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    Headcheese?
     
  7. desertdave

    desertdave TDPRI Member

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    Headcheese...!!!! Cannot get past the sometimes crunch of boney particulates..
     
  8. jtpal25

    jtpal25 Tele-Meister

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    Now that I know 'headcheese' is in fact meat (ground up head, as jkingma eloquently stated), I'm going ahead and saying that headcheese is in fact the nastiest of all lunch meats!
     
  9. Lostinthe50s

    Lostinthe50s Tele-Afflicted

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    Ya know..... They come without pimento too....
    Oh and head cheese. Definitely not fit for consumption.
     
  10. jkingma

    jkingma Super Moderator Staff Member

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    [​IMG]

    From Wiki... "Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow), and often set in aspic. The parts of the head used varies, but the brain, eyes, and ears are usually removed. The tongue, and sometimes even the feet and heart, may be included.

    Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature as a luncheon meat. It can also be made from quality trimmings from pork and veal, adding gelatin to the stock as a binder.

    Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction to set properly."
     
  11. flathd

    flathd Poster Extraordinaire

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    The olives, yes. I've never seen the olive loaf without pimentos.

    And why they put pimentos on some pizzas, I'll never understand.
     
  12. claudel

    claudel Tele-Afflicted

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    I saw something called "Mac and Cheese Loaf" in a deli/butcher's stall at the local
    farmer's market today, right next to the whole pig heads and stuffed hog maw. :eek:

    Guess what that little gourmet delight had embedded in it... :lol: :rolleyes:

    It looked as if it would be just as disgusting as all the rest of the mystery loaves, but I might be wrong.

    I won't be finding out the truth of that any time soon, though.

    Since I read this thread before my market expedition I was on the lookout for interesting processed
    meat items and the number of choices are mind boggling (and perhaps stomach churning).

    I sincerely hope that I never personally get hungry enough to consider eating any of it.

    Processed turkey scraps ( turkey "ham", turkey "bacon", etc ) seem to be quite popular, but I think I'll pass on those as well.
     
  13. burtwangcaster

    burtwangcaster Tele-Holic

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    Bought a jar of pickled buffalo tounge one time. Got even with a couple of smokers in my office by leaving a slice under their desks.
     
  14. J-man

    J-man Doctor of Teleocity Ad Free Member

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    What did they do to deserve that?
     
  15. hwy145

    hwy145 Tele-Afflicted

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    liverwurst or braunschweiger has been in my Polish familie's diet since way before I was born. Who am I to change the trend? I love it, especially on a triscuit.
     
  16. burtwangcaster

    burtwangcaster Tele-Holic

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    It does sound like cruel and unusual punnishment, taken out of context.
    They stunk up my office and visa-versa. We were all good mates and I let them in on the joke after a day or so.
    I liked the pickled buffallo tounge.
     
  17. DrumBob

    DrumBob -------------------------

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    Headcheese: unidentifiable pig parts in gelatin. Disgusting.
    Mortadella: like someone said, big chunks of fat in some gross meat.
    Liverwurst: ground up liver and who knows what else. Makes me hurl.
    "Cincinnati:" not sure of the real name. Some kind of soft salami.

    You can't go wrong with Boar's Head turkey. I like cracked pepper mill, personally. Still love Genoa salami, prosciuttini and capicola also.
     
  18. 1293

    1293 Poster Extraordinaire

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    Braunschweiger was a staple when I was a kid. I can't believe all the liverwurst hate. I've always thought of liverwurst as a first cousin of bacon and there's a lot of bacon love here.
     
  19. brown meadows

    brown meadows Tele-Meister

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    souse meat....yecch
     
  20. Mike H.

    Mike H. Tele-Afflicted Silver Supporter

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    All processed meat is nasty stuff. With all the hoopla over "pink slime" last year, you'd think people would be more aware of what they are eating. If you saw the way "lunch meat" is processed it would make a big ol' pink slime burger downright appetizing.
     
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