What are your favorites? Anything that would make me dance like Ickey Woods?
The jerk turkey and smoked gouda at publix are really good.
The jerk turkey and smoked gouda at publix are really good.
Cold Cuts and Cheese
- Thread starter Gonolz
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Find you some Pawley's Island pimento cheese. Slap yo,mama good.
I have it with peanut butter on a sandwich...of course peanut is it's own food group.
The Pimento Cheese with soul
I have it with peanut butter on a sandwich...of course peanut is it's own food group.
The Pimento Cheese with soul
I like to mix widely different cheeses when I eat and serve cheese plates. So I'll put three to six completely different cheeses in terms of milk (sheep, goat, cow or water buffalo), texture and aging microbes (penicillin, "blue" and "regular").
Some my personal faves are any well aged Gouda over 36 months. So not the young processed goudas you get at Publix, after about 24 months or so Gouda breaks down the lactic acid in the milk to little crystals that are crunchy bits and lactose which makes the cheese naturally really sweet and butterscotchy. It's basically a sweet, flaky and crunchy butterscotch cheese that works fantastically.
Truffle Tremor by Cypress Grove. A lot of cheeses with truffle have either too much or not enough, this semihard cheese hits it exactly right.
Blue cabrales is a really interesting cheese. It has a different "blue" mold than what you typically think as a blue cheese like Gorgonzola. It's mold makes it very spicy in a way that hits your sinuses like horseradish AND inverts your tastebuds for a minute or two like miracleberry. It's really neat to try the truffle tremor then some blue cabrales then immediately try another blue cabrales.
I really like any of the hard sheep cheeses like Idiazeball or etorki. Caerphilly is an interesting flakey but slightly sweet cheese from Wales. Real Brie and Camembert made from unpasteurized milk in France is amazing and very musky but the only %*%* we get here in the US is super bland so I usually get the slightly more pungent reblochon and robiolas for my soft cheese. That or make my own fresh goats milk cheese as it only takes 24 hours and tastes amazing.
Mix any or all with something nutty like one of the stronger Swisses and a typical sharp cheddar or more impressively, a Red Leicester that tastes similar to cheddar and you'll be golden.
Put it on a burger. That's how we do it around these parts if not on bread (by itself). Peanut butter.....smh
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Sausalito boars head turkey is my favorite to eat by itself.
Manchego is my favorite cheese. When we get lazy sometimes we do manchego, crackers, Sausalito turkey, olives and wine for dinner.
Manchego is my favorite cheese. When we get lazy sometimes we do manchego, crackers, Sausalito turkey, olives and wine for dinner.
For me it's salami, pepperoni and provolone. Maybe a little Italian dressing on the bread. Money.
We used to do this in the frying pan, way back when. The pan gives the bologna a nice "burnt" crust.
To me cold cuts are the prepacked items in the one case and deli meat is the specialty stuff in the deli case you get sliced to order...Originally posted by Gonolz:
Cold Cut
Deli Meat & Cheese
This post was edited on 4/1 2:03 PM by cmanole
Childhood?!? I ate these well into my 20s. When you live in the projects: 1) You don't have a lot of shopping choices that aren't the local beer, and porn, plus a few other things, stores; and 2) you aren't living there because you are hiding the inheritance.
I missed the memo and didn't realize we're only talking Publix Deli stuff not the good stuff from Fresh Market, Earth Fare or specialty markets whether online or in brick and mortar. So I guess "we're" not getting acorn fed wild boar ham like jamon iberico de bellota, bison bresaola, "Surryano" (not Serrano) ham from Smithfield or fennel pollen salami.
If you're stuck at Publix, try making a sandwich with equal parts Lebanon Bologna (basically a salami not what you've been talking about when saying Bologna), mortadella, "hot cappy"/capicola and Havarti. You will thank me.
If you're stuck at Publix, try making a sandwich with equal parts Lebanon Bologna (basically a salami not what you've been talking about when saying Bologna), mortadella, "hot cappy"/capicola and Havarti. You will thank me.
And since everyone was talking fried bologna, you should try "Taylor Ham" or "Pork Roll" or "Trenton Ham". They carry it in about half the Publix in the area near the bacon. It's basically the historical precursor to Spam where they use actual meat bits in chunks rather than ground up pork jello like Bologna and spam. It's not very pricy and MUCH better.
Just google Taylor Ham so you know what you're looking for. Then make a small cut from the Center to the outside so when it cooks it DOESNT curl to make "bowls" but stays flat like pacmans. My wife and I used it with homemade English muffins, poached eggs and havarti cheese to make the worlds best "Egg McMuffin".
This post was edited on 4/1 2:30 PM by FSUTribe76
Just google Taylor Ham so you know what you're looking for. Then make a small cut from the Center to the outside so when it cooks it DOESNT curl to make "bowls" but stays flat like pacmans. My wife and I used it with homemade English muffins, poached eggs and havarti cheese to make the worlds best "Egg McMuffin".
This post was edited on 4/1 2:30 PM by FSUTribe76
The bagel place by my house serves Pork Roll. I never knew what the hell it was until I tried it but the place is owned by a couple from Jersey and they had a big demand for it.
Yeah it's basically Spam or Bologna but with actual flavor and a pretty solid meatiness to it. I like it a lot and am new to it myself (picked it up on a trip DC, Baltimore, Philly, AC, and parts of NJ about six months ago or thereabouts. I had it at a famous diner in Trenton and surprisingly loved it. I've been using it ever since.
My preferred sandwich:
Loaf or half loaf of crusty French bread.
Meat Natural casing genoa salami
Hot sopressata
Sweet sopressata
Hot capicola
Peppered Salami
Prosciutto (or Prosciutto di Parma)
Hand sliced stick pepperoni
(preferred more common brands, more or less in order, but varying somewhat by product: Margherita, Citerio, Columbus, Alps, Carando, Daniella. The only thing Boars head makes tolerably passable out of that list is their mild sopressata. Maybe their peppered salami in a real pinch...Boar's head is garbage for Italian cold cuts for the most part).
Served either:
-Cold, topped with jarred Cento pepper salad (red and green bell pepper strips) and mustard. No cheese.
- Hot toasted with melted provolone cheese (no real brand preference on cheese actually), lettuce, tomato and red onion, and dressed with vinaigrette
That is a real sandwich.
Loaf or half loaf of crusty French bread.
Meat Natural casing genoa salami
Hot sopressata
Sweet sopressata
Hot capicola
Peppered Salami
Prosciutto (or Prosciutto di Parma)
Hand sliced stick pepperoni
(preferred more common brands, more or less in order, but varying somewhat by product: Margherita, Citerio, Columbus, Alps, Carando, Daniella. The only thing Boars head makes tolerably passable out of that list is their mild sopressata. Maybe their peppered salami in a real pinch...Boar's head is garbage for Italian cold cuts for the most part).
Served either:
-Cold, topped with jarred Cento pepper salad (red and green bell pepper strips) and mustard. No cheese.
- Hot toasted with melted provolone cheese (no real brand preference on cheese actually), lettuce, tomato and red onion, and dressed with vinaigrette
That is a real sandwich.
Don't forget to wash it down with a glass of water made from freshly melted Antarctic glacier flown in from the South Pole.
And don't get me started on that garbage they have in the Arctic. Might as well drink tap IMO.
I'm with you 100% on the Boars Head quality Lou. It's just a Publix brand quality giant commercial product that they heavily advertise to try to convince you to pay artesinal prices. I buy it for sandwiches in a pinch but never for cheese and charcuterie boards.
I can't comment on the Antarctic quality water, but my wife and I did have water made from deep blue ice (unoxygenated and unionized water hundreds if not thousands if not millions of years old) while we were standing on the Columbia Icefield in Canada about a year ago. Can't find a better water, not even Fiji.
(I couldn't resist adding that, it sounds like a troll but is 100% true).
I'm not a big eater of deli lunch meat, but as far as things like chicken or Turkey, I don't have a real problem with it compared to the other prepackaged meats. Nothing special, overpriced, but fine for what the product is. But their Italian cold cuts are flat inferior to almost anything made by another brand, and by a long shot. I just don't get how they get away with that, I guess because they are pretty much the only Italian cold cut brand carried in mass merchants, where if their Turkey was that horrible people would by Jenny O or the store brand.
A few years ago Super Target in our area was carrying Columbus brand in the deli, which is nothing especially authentic, but very decent and perfectly enjoyable. I guess they just didn't sell enough of that stuff, so it didn't last long. There is some demand for that Italian meats, but not enough in the South to support it. I've seen a lot of places selling that stuff come and go, and only a few manage to hang on permanently down here.
LOL, asked me for my favorite. I live in Atlanta, and I can put that sandwich together given a day or two to hit enough stores. I do it a few times a year, and my main family holiday is getting together on New Years Day to watch college football and eat those sandwiches.
Course, in the northeast I could get it in one trip, but I've got to work for it down here.
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