Your Idea Of The Lunchmeat You Rate As Never

[fmdog44]

Olive Loaf and Head Cheese (you rarely see head cheese anymore)

 

[Murrmurr]

I don't like olive loaf. I don't know what head cheese is, but it sounds like never to me.

I've yet to find a packaged sliced sandwich meat that compares to actual slices of meat. The kind that has bones in it. The ones you buy with labels like Oscar Meyer and etc all taste the same to me; no real difference between their sliced turkey and their sliced ham. Their bologna has a unique flavor, though.

 

[Aunt Bea]

I'm a fan of olive loaf, bologna, and many of the other loaf-type luncheon meats.

I stay away from spiced ham luncheon loaf because it reminds me of being poor.

When the budget is sinking for the third time I usually skip the deli and make egg salad, tuna salad, or PB&J.

 

[PamfromTx]

I don't like olive loaf either. I've seen head cheese at the deli and it looks pretty gross.

 

[Kadee]

We had sliced fritz tomato sauce sandwiches for lunch as children and fried fritz for some meals with soggy greasy chips it’s disgusting stuff ( processed all sorts)

The only processed meats if you can call them meats , I only buy / eat smoked pork hocks I use for making my own soup (flavouring ) .
I don’t buy or eat bacon / ham or any luncheon meats
https://www.woolworths.com.au/shop/productdetails/29200/chapmans-fritz-roll

 

[Keesha]

I don’t eat any luncheon meats. Occasionally I get black forest jam slices to stuff into chicken cordon bleu with Swiss cheese.
My husband buys large things of bologna and slices pieces off as he wants. That’s it. We aren’t really fans of luncheon meats since we don’t know what’s in them

 

[Pepper]

We aren’t really fans of luncheon meats since we don’t know what’s in them

My father said you don't want to know!

 

[Keesha]

My father said you don't want to know!

No I don’t. Once I discovered what hotdogs are made from my taste for hot dogs vanished.

 

[horseless carriage]

My father said you don't want to know!

Corned beef was a popular sandwich filler years ago, never could get a flavour for it. Corned beef? More like corned dog.

 

[Keesha]

Corned beef was a popular sandwich filler years ago, never could get a flavour for it. Corned beef? More like corned dog.

Surely not as in ‘woof’ ‘woof’?

 

[Keesha]

Noooo!

 

[horseless carriage]

Surely not as in ‘woof’ ‘woof’?

I have my suspicions. Actually it's brisket, from a cow's lower breast area, and is tough and fatty. You have to brine or marinate it to tenderise the meat and then simmer it. Corned beef brine also contains sugar and spices like allspice, coriander, peppercorn, mustard seeds, and bay leaf, which further flavour the beef. Believe that and you will probably believe in the tooth fairy.

 

[Aunt Marg]

Mock chicken is what my siblings and I were raised with when it came to brown-bagged school lunches, and to this day my stomach turns just thinking about it. Yes, the stuff with the orange edge/border.

Olive loaf, forget it!

Even though I love macaroni and cheese, my stomach turns thinking about it in a sandwich meat.

As for headcheese, we had an old European neighbour who used to make homemade headcheese and it was to die for. So delish! She always gave us some and it went so well with regular French's yellow mustard.

 

[Pepper]

Why is it named "headcheese?" It seems to be meat only, or..........is it brains?

 

[Aunt Marg]

Why is it named "headcheese?" It seems to be meat only, or..........is it brains?

Traditionally, headcheese is made from chopped and boiled pig's head meat, which is then formed into a jellied loaf.

The headcheese loaf our neighbour used to make was boiled down pork hocks, which creates the jellied or aspic between the meat.

 

[Keesha]

Traditionally, headcheese is made from chopped and boiled pig's head meat, which is then formed into a jellied loaf.

The headcheese loaf our neighbour used to make was boiled down pork hocks, which creates the jellied or aspic between the meat.

 

[PamfromTx]

Mock chicken is what my siblings and I were raised with when it came to brown-bagged school lunches, and to this day my stomach turns just thinking about it. Yes, the stuff with the orange edge/border.

Olive loaf, forget it!

Even though I love macaroni and cheese, my stomach turns thinking about in a sandwich meat.

As for headcheese, we had an old European neighbour who used to make homemade headcheese and it was to die for. So delish! She always gave us some and it went so well with regular French's yellow mustard.

I knew you'd LOVE this, @Aunt Marg ! Just had a hint , you'd love it.

 

[PamfromTx]

Mock chicken is what my siblings and I were raised with when it came to brown-bagged school lunches, and to this day my stomach turns just thinking about it. Yes, the stuff with the orange edge/border.

Olive loaf, forget it!

Even though I love macaroni and cheese, my stomach turns thinking about it in a sandwich meat.

As for headcheese, we had an old European neighbour who used to make homemade headcheese and it was to die for. So delish! She always gave us some and it went so well with regular French's yellow mustard.

 

[Ruthanne]

All because of high sodium content and only rarely some that are reduced sodium.

 

[fmdog44]

I decided lean burger is not as bad for me as lunchmeat. If I don't throw it on the grill I drain all the fat I can from the skillet before I eat it. I don't believe the sodium content in ground beef is any where what is in lunch meats. Perhaps the same is true of the fat content.

 

[IrisSenior]

I rarely eat lunchmeat but sometimes buy it for the rest of my family (like bologna, sliced lean ham, etc.) I prefer my own cooked boneless chicken or turkey or roast beef. My mother loved headcheese but I never acquired a taste for it.

 

[Kadee]

We were friends with a couple from dancing ( he died 4 years ago ) as well as another couple at dancing .
Both the men were butchers in their working days I had asked both what fritz / saveloys/ Frankfurt’s / all similar texture are made from ? and both said you don’t really want to know

 

[Ruth n Jersey]

I love head cheese but I don't see it much anymore and the last time I bought some it didn't taste like it did back in the 50s. I also like chicken loaf. I don't know why they called it a loaf because it was round.
I haven't seen it in years.
These days I don't each much luncheon meat. We can't even get good roast beef around here.
I've been eating some fruit and peanut butter for lunch and maybe a yogurt once in awhile.
The scale shows I made the right choice providing I don't go over board with the peanut butter.

 

[MickaC]

Mock chicken is what my siblings and I were raised with when it came to brown-bagged school lunches, and to this day my stomach turns just thinking about it. Yes, the stuff with the orange edge/border.

Olive loaf, forget it!

Even though I love macaroni and cheese, my stomach turns thinking about it in a sandwich meat.

As for headcheese, we had an old European neighbour who used to make homemade headcheese and it was to die for. So delish! She always gave us some and it went so well with regular French's yellow mustard.

I'm with you on this one too.
Turns my stomach to even think about these, let alone see them.

 

[PamfromTx]

Traditionally, headcheese is made from chopped and boiled pig's head meat, which is then formed into a jellied loaf.

The headcheese loaf our neighbour used to make was boiled down pork hocks, which creates the jellied or aspic between the meat.

You've got me so queasy, @Aunt Marg . I don't care how poverty stricken I'll become, I refuse to eat this stuff. You had me at 'jellied loaf'.