I tried it today for the first time. Its a Pennsylvania Dutch thing. Its deep in flavor and a lot of finish that reminds me of cheap wine but I enjoyed it. Tomorrow im going to try with a smoky cheese and see how that flies. I like new things!
I tried it today for the first time. Its a Pennsylvania Dutch thing. Its deep in flavor and a lot of finish that reminds me of cheap wine but I enjoyed it. Tomorrow im going to try with a smoky cheese and see how that flies. I like new things!
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https://en.m.wikipedia.org/wiki/Lebanon_bologna
Lebanon bologna is a type of cured, smoked, and fermented semidry sausage. Made of beef, it is similar in appearance and texture to salami, though somewhat darker in color, and typically served as a cold cut or appetizer. Lebanon bologna has a distinct tangy flavor, more so than other fermented meat products such as summer sausage. Hardwood smoking imparts a strong smokiness to the traditionally prepared versions of the product; increasingly, liquid smoke is used as a substitu
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God Bless America, God Bless our Military and God Bless the Police who defended the country against the insurgents on January 6, 2021
Think 3rd party for 2024 folks. Clean up America.
Once I tell you that we agree to disagree there will be no more discussion between us in the thread so please don't waste your time continuing to argue your points because I will not respond.
Cotton1 (11-21-2019)
In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.
"The difference between what we do and what we are capable of doing would suffice to solve most of the world’s problems.”
Mahatma Gandhi
Its like a very strong salami. Its interesting because it hits the palate so hard you feel full very quickly. I ate one sandwich of it with a bit of real mayo with olive oil in it and a few chocolate covered cherries about 4 PM. Im still not hungry but im thinking snack time anyway. I think im going to flip things over to something bland like peanut butter crackers balance it out. Thats what im craving now
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I like a strong salami but never with mayo or mustard. Just some good rye bread, preferably dark rye and fairly dense. Even Russian rye bread which is quite dense but moist and sliced very thin. If you want to tone down the salami, add a slice of any kind of nutty tasting cheese or even provolone. I prefer to eat my salami sandwich the European way, open face.
In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.
"The difference between what we do and what we are capable of doing would suffice to solve most of the world’s problems.”
Mahatma Gandhi
Cotton1 (11-21-2019)
Dr. Who (11-21-2019)