41 replies to this topic

[Paul Bacino]

Could ours be!!

Dukes Meyo, Lays potato chips, Wonder Bread and artesinal bologna ..

Go world>>

Thoughts..

[ChrisTaylor]

Do you mean a national dish or something that sums up the diversity of influences on your national cuisine?

[Paul Bacino]

Play as you wish !! Chris

WE have Kraft and Coke.. that could compete!! Put something in!! C

[Joe Blowe]

Drunk post?

[Paul Bacino]

What ever JOE..

But Cochon 555 is doing an Artesinal Bologna. tasting. and the only allowed tasting for submitted for the " bologna " is DUKE meyo and Wonder bread..

So Blowe me with your thoughts

I thru Lays chips in their.. because I love an ALL American .. WONDER bread , .. Well bologna was Oscar Mayer ( SP I think n) .. and mMracle whip.. but Ive grown up.. to this !!

Oh yeh.. Joe.. ( good call ) :)

Edited by Paul Bacino, 12 August 2012 - 07:12 PM.

[liuzhou]

What is this?

[Tri2Cook]

What is this?

A 4-martini lunch gone wrong.

[rotuts]

dont those chips go inside the sandwich? cheap bread and butter pickles on the side?

[SylviaLovegren]

If you go to Pennsylvania you can get real handmade bologna that is delicious -- sweet or spicy. It doesn't taste anything like Italian bologna or standard US boloney though.

[gfweb]

Lebanon bologna! Smokey and wonderful. Like summer sausage, but better. I love it pan fried and then put in a pumpernickel sandwich with cole slaw. Weaver's is the best, then Kunzler's.

[SylviaLovegren]

Lebanon bologna! Smokey and wonderful. Like summer sausage, but better. I love it pan fried and then put in a pumpernickel sandwich with cole slaw. Weaver's is the best, then Kunzler's.

Yup! We used to get some really good homemade Lebanon bologna in a Mennonite store in Ronks.

[Paul Bacino]

Another variation for a favorite.. good ole country meal!!

Cold Home-made Meat loaf Sandwich w/ Dukes Meyo.. I might just finish this with Lays chips on the inside!! :)

I ground the Chuck Roast and my wife made the meat loaf :) for my birthday!!
Boar's head pickles

Edited by Paul Bacino, 15 August 2012 - 06:22 PM.

[rotuts]

see I knew there were pickles involved in some way. but breaking up the meatloaf ...

[SylviaLovegren]

Another variation for a favorite.. good ole country meal!!

Cold Home-made Meat loaf Sandwich w/ Dukes Meyo.. I might just finish this with Lays chips on the inside!! :)

I ground the Chuck Roast and my wife made the meat loaf :) for my birthday!!
Boar's head pickles

Looks just about perfect, except that cold meatloaf sandwiches need ketchup on the mayo. The best possible beverage is a really thick chocolate milkshake. Yum. And sigh.

[gfweb]

see I knew there were pickles involved in some way. but breaking up the meatloaf ...

Agreed. That's just wrong.

Agreed about the mayo too.

[rotuts]

you dont break up the meatloaf because you can stuff a lot more in the sandwich that way. It's a controversial subject if several thin slices are superior to one thick one.

Edited by rotuts, 16 August 2012 - 07:18 AM.

[gfweb]

I'd also pan fry the meatloaf to get it crusty.

[rotuts]

this thread is starting to get pretty Haute!

[cdh]

What exactly do you mean by "All-Country"? Are you asking for an imagined ideal recipe for Purina Redneck Chow?

[Katie Meadow]

Like cdh above I have no clue what this thread about. However, I do have strong feelings about meatloaf sandwiches. Despite the fact that my meatloaf has a very slight amount of tomato paste mixed into it and a tomato based spicy glaze, I never ever put ketchup on meatloaf. When it is hot, I just like it with a little of the pan juice. When it is cold, in a sandwich or just sliced on a plate, no ketchup touches it: I prefer dijon mustard. And I don't see the need to break up a slice of meatloaf or to slice it thinly, which, at least with the meatloaf I make isn't easily done since it tends to be coarse rather than mousse-like. One thick slice for a sandwich works quite well.

More out of curiosity than anything else, this idea of adding potato chips to a sandwich is alien to me. How or where did that habit come about? I grew up in NY and no one ever did it that I remember.

[ruthcooks]

Like cdh above I have no clue what this thread about. However, I do have strong feelings about meatloaf sandwiches. Despite the fact that my meatloaf has a very slight amount of tomato paste mixed into it and a tomato based spicy glaze, I never ever put ketchup on meatloaf. When it is hot, I just like it with a little of the pan juice. When it is cold, in a sandwich or just sliced on a plate, no ketchup touches it: I prefer dijon mustard. And I don't see the need to break up a slice of meatloaf or to slice it thinly, which, at least with the meatloaf I make isn't easily done since it tends to be coarse rather than mousse-like. One thick slice for a sandwich works quite well.

More out of curiosity than anything else, this idea of adding potato chips to a sandwich is alien to me. How or where did that habit come about? I grew up in NY and no one ever did it that I remember.

People (kids) did it in Illinois back in the 40s, so it's been around a long time.

[gfweb]

This thread is like Seinfeld. You dont know what it is about.

Having said that, I will second adding potato chips (Herr's Ripple Chips) to tuna salad sandwiches. They add a crunch that would otherwise be provided by the empty nutrition of lettuce. An upgrade.

[Katie Meadow]

Okay, the most country meal I can think of is plain store-bought white bread with sliced farm-grown tomato still warm from the sun and mayo. A close second is a basic cheese and pickle and mayo sandwich, also on plain white bread. I don't even know why these seem country, except that they are the kind of sandwiches I associate with bare feet and sandy summers on Long Island, not with the school year in NYC. Must be accompanied by Squirt grapefruit soda or cream soda.

Hmm, I can almost imagine potato chips in a tuna salad sandwich. Maybe next year.

[patris]

Cheese and pickle and mayo? On white bread? I think you have just changed my life.

[gfweb]

Hmm, I can almost imagine potato chips in a tuna salad sandwich. Maybe next year.

If you add jalapeno to the tuna salad, the potato chips make even more sense.

[rotuts]

Yar, ribbed chips are the best: more crunch!

[SylviaLovegren]

Cheese and pickle and mayo? On white bread? I think you have just changed my life.

If you used processed American cheese slices and bread & butter pickles you get the perfect stick-to-the-roof-of-your-mouth sandwich treat...:)

[Katie Meadow]

gfweb: in fact, my tuna salad always includes chopped pickled jalapenos. Since acquiring The Homesick Texan cookbook I have started making my own. Her recipe is great, but my best source for jalapenos varies considerably when it comes to heat level, so some batches are mild and some have been so scary hot only my husband can eat them. So it goes.

Sylvia, cheese and pickle sandwiches can run the gamut low to haute. I like mine simple, but with a good quality cheddar. When I was little I must have paid zero attention to what my mother stocked, but it could easily have been processed slices and wonderbread. Starter food, yeah? Truth be known my mother was a dreadful cook and there are few foods I had growing up that I remember with nostalgia or want to recreate. She did, however, eat one thing that was remarkable and yummy: cooked bone marrow on rye bread. That's pretty country, but some other country.

[rotuts]

with regard to the jalapenos: most heat has been bred out of 'supermarket' chiles. indeed if you 'grow your own' you can tell from the catalogues the heat you might get.

Im a big fan of 'green heat' which I prefer to 'red heat'

my local solution which is stunning for me: look for an Indian grocery store in your area. they tend to have small fresh (cheeeeeeeeeep) green chiles.

I freeze them and now Im all "Green" set.

[patris]

Cheese and pickle and mayo? On white bread? I think you have just changed my life.

If you used processed American cheese slices and bread & butter pickles you get the perfect stick-to-the-roof-of-your-mouth sandwich treat...:)

Heavens. It would have to be dill pickles for me (can't stand the sweet ones), but I'm drooling here.