1600
Wholenote
Posts: 106
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Post by 1600 on Jan 12, 2020 13:42:22 GMT -5
What do you like? Or, do you stay away because, you know, "processed food".
I like Boar's Head Tavern Ham and Honey Maple Turkey for sandwiches. Normally with Swiss or Gruyere.
For charcuterie plates I'll add salami and prosciutto and/or capicola and some other type of sharp cheese. Maybe some Manchego.
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Post by rickyguitar on Jan 12, 2020 14:01:12 GMT -5
Pretty much any Boars Head product is good by me
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Post by NoSoapRadio on Jan 12, 2020 14:15:30 GMT -5
"Or, do you stay away because, you know, "processed food". Meh -- you gotta die from something.
We used to take a trip up to the North End every other week to pick up some "real" Italian mortadella, prosciutto, provolone, and of course cannolis. Most of the markets around here carry Boars Head. I think their stuff is pretty good.
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GmanNJ
Wholenote
somewhere deep in the swamps of Joisey
Posts: 315
Formerly Known As: Your Friendly Neighborhood Gman
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Post by GmanNJ on Jan 12, 2020 14:21:53 GMT -5
good imported prosciutto, calbrisi (like a hot soppressata) and a nice italian dry sweet sausage are my go tos
then the more common genoa salami, pepperoni and pancetta
to me mortadella is just baloney with a fancy name so I dont bother.
for me good charcuterie plates have pickled/brined things (olives, peppers etc) and good sharp cheeses both hard and soft.
add a good red wine or beer (saison or an imported pilsner are my choice) and I can do that every day
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Ayns
Wholenote
Posts: 767
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Post by Ayns on Jan 12, 2020 14:44:24 GMT -5
Sounds good to me Gman ;-)
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Post by rok-a-bill-e on Jan 12, 2020 14:48:48 GMT -5
For charcuterie night we get capicola, prosciutto, some aged dry salami and some peppered salami, some aged gouda, and my favorite cheese---Yancy's Fancy Steakhouse Onion, which is most addictive. A variety of cracker-type objects, some olives, etc. Add libations, and this is my happy place!
Boar's Head is not the very best but it may be the very best that is widely available. Publix has decent house brands, too.
I've had mortadella that was just baloney and I've--rarely--- had this divine delicacy that just melts in your mouth but I can't reliably find the latter.
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1600
Wholenote
Posts: 106
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Post by 1600 on Jan 12, 2020 14:58:29 GMT -5
good imported prosciutto, calbrisi (like a hot soppressata) and a nice italian dry sweet sausage are my go tos then the more common genoa salami, pepperoni and pancetta to me mortadella is just baloney with a fancy name so I dont bother. for me good charcuterie plates have pickled/brined things (olives, peppers etc) and good sharp cheeses both hard and soft. add a good red wine or beer (saison or an imported pilsner are my choice) and I can do that every day Yep, olives are required and maybe peppers. Also like some marcona almonds or other salty crunchy thing. And of course a nice bread. Sourdough, french, ciabatta etc... Don't forget the coarse ground mustard. |
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Post by Chris Greene on Jan 12, 2020 18:40:58 GMT -5
I live in rural Idaho. I'm lucky I can get Oscar Meyer Baloney and Carl Buddig processed chicken beak slices.
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Post by dadzmad on Jan 12, 2020 19:42:48 GMT -5
I live in a rural germanic flavored part of Wisconsin and the local stuff is the real deal. Some of my favorites for a lunch sandwich are cold cut summer sausage made at Recheks Food Pride in Beaver Dam and Widmer's mild brick cheese from Theresa.
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Wrnchbndr
Wholenote
Posts: 353
Formerly Known As: WRNCHBNDR
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Post by Wrnchbndr on Jan 12, 2020 20:08:38 GMT -5
Um ah... I think cheese ends rock at my local Acme. ...like a box of chocolates.
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Post by jazzguy on Jan 12, 2020 20:59:07 GMT -5
We were going to start a new gig in a fancy shmancy joint and the manager invited us to a comped meal. We got a huge plate of aged meats, cheeses, as well as shrimp, clams etc to start, best I've ever had.
The down side was the cheap ass owner shot the gig down before we even played once!
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Post by jonnyblooz on Jan 12, 2020 21:05:15 GMT -5
I'm a fiend for salami, pepperoni and cheeses. Oh and the salty goodness that are olives.
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Post by Peegoo 🏁 on Jan 12, 2020 22:23:03 GMT -5
STUFFED olives. Made fresh. I like 'em with bleu cheese & bacon, jalapeno & chorizo, chili peppers...you name it. Far as lunchmeat goes, I think the name hinders marketing. It ain't just for lunch! It's all good. With plenty of Boetje's mustard.  |
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Post by rickyguitar on Jan 12, 2020 22:40:24 GMT -5
I live in rural Idaho. I'm lucky I can get Oscar Meyer Baloney and Carl Buddig processed chicken beak slices. Mmmmmmmm....beak slices |
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