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11-09-2015, 06:37 AM | #91 |
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11-09-2015, 07:35 AM | #92 |
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Who likes liver loaf?
I like braunshweiger ok but hate liver loaf. Just cant get past that white ring around it. What is that fat?
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11-09-2015, 07:41 AM | #93 | |
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Quote:
Yeah - that's pressed ham - it's not good. |
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11-09-2015, 07:42 AM | #94 |
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Boar's Head custom cut at the deli or deli counter in a supahmahket.
None of that pre-packaged crap for me. |
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11-09-2015, 07:45 AM | #95 |
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That butterball turkey - Deli Inspirations has no gmo, no nitrates and no hormones. Don't get me wrong - it's not awesome or anything - but sometimes I don't have time to wait in line for Boarshead at the Publix.
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11-09-2015, 08:01 AM | #96 | |
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Quote:
It wasn't the nitrates or hormones, it's simply the taste and even more than that I like mine sliced very thin (then I can layer them) or cold-cuts are rubbery in texture. That kind of texture makes me gag. There's one brand I have bought in a package because it's actually roasted turkey meat more than a cold-cut. Oscar Mayer Carving Board but it does have caramel color. It's just like sliced turkey off a roast. I don't mind that in thicker slices....but others—absolutely! |
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11-09-2015, 08:03 AM | #97 |
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My problem with the deli counter meats is the shelf life. Plus many are packed so full of water. It sits in the fridge and sweats soon you have a bag of water and soggy meat.
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11-09-2015, 08:04 AM | #98 |
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11-09-2015, 08:09 AM | #99 |
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11-09-2015, 08:10 AM | #100 |
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Well ive packed many a lunch over the years. That white slime that developes in a bout four days in fridge is gross. You dont see it as much with packaged but its all the preservatives.
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11-09-2015, 08:14 AM | #101 | |
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Leaving cold-cuts in the fridge too long, like anything else, would start to go bad. I would think preservatives would "preserve" them longer though—not the other way around. Any meat on bread, especially with lettuce is going to moisten. I've packed sandwiches for long road trips and for some flights. I just prefer to get my sliced the way I like—thin. Packaged stuff is too thick and rubbery. |
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11-09-2015, 08:22 AM | #102 |
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I'd seriously rather make a roast or a turkey or a ham and slice off that for sandwiches. I frequently cook an extra steak whenever I grill just for sandwiches later.
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11-09-2015, 08:29 AM | #103 |
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I've done that, except with ham. But that Carving Board is sliced right off a turkey and isn't exactly a processed cold-cut. It's good in a pinch. 'Cept for the carmel color but it's looks like it's only on the edge. Just something new I found to save time. Beats a turkey cold-cut which is processed.
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11-09-2015, 08:32 AM | #104 |
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11-09-2015, 08:32 AM | #105 | |
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My issue is the sodium. All that prepackaged stuff is loaded. |
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