Hot!Let's Talk Cold Cuts

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brisketboy
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Re:Let's Talk Cold Cuts 2014/06/06 08:44:16 (permalink)
Hoo Boy I'm loving this. ChrisOC mentioned chopped herring and I seem to dimly remember getting schmaltz herring from a Jewish deli back in Chicago and eating it with rye bread. Fried balony is one of my favorites from when I was a poor e5 in the Navy with a family to support. Now I eat it just because I can.
#31
MilwFoodlovers
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Re:Let's Talk Cold Cuts 2014/06/06 09:30:32 (permalink)
sizz

Vert thick slice of Fried bologna sandwich with Tish's homemade chili sauce.......I buy a 3lb hunk and slice it myself..it's what happens around my place just about every Saturday afternoon.

 
  
 



I too buy a chub. I smoke it, cut into 3/4" slices, grill my "steak", and top with cole slaw and hot sauce. I vacuum pack my "steaks" for future meals. (and I'll have what those first posters are getting.) Pretty much any cold cut that's made by Usinger's, Boar Head, or Volpe Meats works for me. 
#32
TnTinCT
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Re:Let's Talk Cold Cuts 2014/06/06 10:12:14 (permalink)
I am a fan of the sandwich in general - italian (grinders as I'm in CT), some nice rare roastbeef, an excellent turkey sandwich....I am not a fan of thick sliced meat on my sandwiches. I prefer thin sliced many layers, not sure why, but thick sliced meats are just not appealing to me in sandwich form.
 
#33
brisketboy
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Re:Let's Talk Cold Cuts 2014/06/06 10:21:51 (permalink)
I agree. Thick sliced meats almost make it a chore to bite into the sandwich. But in the same way too much of thin sliced meat can also become a challenge.
#34
scrumptiouschef
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Re:Let's Talk Cold Cuts 2014/06/06 14:48:50 (permalink)
I'm in the sliced thin and piled high camp. Also in the less popular camp of  thinking bread quality is paramount in successful Dagwood building. I MUST have the highest quality loaf I can put in my mouth. I'll sacrifice filling quality for loaf quality.
#35
NYPIzzaNut
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Re:Let's Talk Cold Cuts 2014/06/06 14:54:20 (permalink)
I love beef tongue with spicy mustard on a good chewy crusty airy French baguette.
 
#36
Twinwillow
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Re:Let's Talk Cold Cuts 2014/06/06 18:59:16 (permalink)
I love beef tongue as well. It was a Jewish deli staple in NY growing up. Remember, it was only good when room temp or warm. It gets very greasy when cold. And, not in a good way.
#37
Twinwillow
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Re:Let's Talk Cold Cuts 2014/06/06 19:07:30 (permalink)
Foodbme

Twinwillow
Foodbme
brisketboy
Not a cold cut by any stretch but since the ice was broken by the mention of liverwurst I would like to add my all time favorite...chopped liver on rye.

I beg your pardon sir.
I consider Liverwurst to be in the Cold Cut Category!
It comes in a Casing, it's sold cold and it's alongside all the other cold cuts in the deli case.
Here's more great cold cuts if you can pronounce them!
https://www.bavariasausage.com/products.asp?cat=Cold+Cuts+%22Aufschnitt%22

Both brisketboy and Foodbme reminded me of my love for liverwurst sandwiches.
When I lived on East 85th. Street in Manhattan during the early sixties, on Saturdays I loved walking over to the German area on East 86th and Second Avenue. I'd go direct to Schaller & Weber and order a sliced liverwurst sandwich with American cheese on a NY hard (Kaiser) roll slathered with strong brown German mustard and a large sour pickle on the side.
Armed with my sandwich, pickle and two chocolate Yoo-Hoo drinks, I walked back to my little studio apartment to devour my amazing sandwich. I can still taste that great liverwurst sandwich 53 years later.
http://www.schallerweber.com/

I believe I've seen Schaller & Weber products in Albertsons out here. I'll double check.
Also, reviewing their web site, I spotted Leberkaese!
When we lived in Lake Mohawk - Sparta, NJ, we would go over to Newton, NJ on Saturday mornings to the Newton Pork Store for the fresh-made, hot from the oven Leberkaese!
Rush home and make sandwiches with it, German mustard and a German rye bread from a local bakery.
They also made a variety of other cold cuts, sausages and hot dogs.
This was back in the 70's. Don't think it's there anymore. Do any of you NW NJ residents know if it is still operating?

 
The Central Market store in Dallas also carries some Schaller & Weber products.
#38
Michael Hoffman
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Re:Let's Talk Cold Cuts 2014/06/06 19:58:25 (permalink)
TnTinCT

I am a fan of the sandwich in general - italian (grinders as I'm in CT), some nice rare roastbeef, an excellent turkey sandwich....I am not a fan of thick sliced meat on my sandwiches. I prefer thin sliced many layers, not sure why, but thick sliced meats are just not appealing to me in sandwich form.


I'm from Connecticut -- New Haven -- and we called any sub, cold or hot, a submarine sandwich. Down the road in Bridgeport (where the don't know better) they called a cold sub a submarine sandwich and a hot sub a grinder.

#39
Phildelmar
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Re:Let's Talk Cold Cuts 2014/06/06 20:21:40 (permalink)
I love beef tongue but even the few remaining Jewish delis in northeast Philadelphia don't have it anymore. And forget about Northern Delaware
#40
ChrisOC
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Re:Let's Talk Cold Cuts 2014/06/06 21:06:07 (permalink)
Foodbme

One of my favorites - Liverwurst on Seeded Jewish Rye with Mayo, Horseradish and Swiss Cheese!
Another favorite - Ring Bologna on Seeded Jewish Rye with spicy mustard and Smoked Gouda! 

I love liverwurst on buttered rye with onions and salt and pepper.

#41
Foodbme
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Re:Let's Talk Cold Cuts 2014/06/06 22:52:22 (permalink)
ChrisOC
Foodbme
One of my favorites - Liverwurst on Seeded Jewish Rye with Mayo, Horseradish and Swiss Cheese!
Another favorite - Ring Bologna on Seeded Jewish Rye with spicy mustard and Smoked Gouda! 

I love liverwurst on buttered rye with onions and salt and pepper.

That'll work too!
Almost anything with Liverwurst on Rye will work!
#42
FriedClamFanatic
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Re:Let's Talk Cold Cuts 2014/06/06 23:34:55 (permalink)
leethebard

Since you mentioned fried bologna, I'd be remiss if I didn't mention the Trenton, New Jersey invention, Pork Roll...love a pork roll,egg and cheese on a crisp Kaiser roll> A real taste of South Jersey!!!


Hold the egg, grill the bun in lots of butter............Nirvana
#43
chefbuba
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Re:Let's Talk Cold Cuts 2014/06/06 23:54:25 (permalink)
I can't believe that mortadella has not been mentioned. Good quality, sliced thin along with capicola, sopressata & provolone
on a lightly toasted Amoroso roll with mayo, mustard, lettuce, onion, pepperoncini, oil & vinegar.
#44
Twinwillow
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Re:Let's Talk Cold Cuts 2014/06/07 00:09:13 (permalink)
chefbuba

I can't believe that mortadella has not been mentioned. Good quality, sliced thin along with capicola, sopressata & provolone
on a lightly toasted Amoroso roll with mayo, mustard, lettuce, onion, pepperoncini, oil & vinegar.

 
I love good Italian mortadella. One of the few cold cuts good on it's own. No bread needed to enjoy this wonderful Italian cold cut. Especially, when made with pistachio nuts, of course.
#45
Foodbme
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Re:Let's Talk Cold Cuts 2014/06/07 02:34:28 (permalink)
I don't believe Olive or Pickle loaf's been mentioned yet either. Both Favorites!
#46
ScreamingChicken
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Re:Let's Talk Cold Cuts 2014/06/07 07:44:40 (permalink)
Foodbme

I don't believe Olive or Pickle loaf's been mentioned yet either. Both Favorites!
I suspect there may be a strong demographic bent to that favoritism.  My dad likes olive loaf, too.
#47
lleechef
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Re:Let's Talk Cold Cuts 2014/06/07 10:46:35 (permalink)
I love a good muffuletta.......the olive salad makes it.  Also hot corned beef or pastrami on really good rye, with mustard and a kosher dill pickle on the side.  Yum. 
#48
Michael Hoffman
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Re:Let's Talk Cold Cuts 2014/06/07 11:43:17 (permalink)
chefbuba

I can't believe that mortadella has not been mentioned. Good quality, sliced thin along with capicola, sopressata & provolone
on a lightly toasted Amoroso roll with mayo, mustard, lettuce, onion, pepperoncini, oil & vinegar.

My standard sub has Genoa salami, sopressata, capicola, mortadella, sharp provolone, roasted red pepper and sliced Kalamata olives on a sub bun with good olive oil, oregano and freshly ground black pepper.
#49
TnTinCT
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Re:Let's Talk Cold Cuts 2014/06/07 17:01:17 (permalink)
Make that two, but hold the olives on mine. A perfect sandwich.
 
#50
eruby
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Re:Let's Talk Cold Cuts 2014/06/10 12:45:38 (permalink)
Treetop Tom

Wasserman and Lemberger Kosher Deli in Pikesville, MD, makes a couple of delicious layered aufschnitts that are hard to beat. My favorite is a corned beef, veal and salami combo that is to plotz for. Their pastrami is good, as well, but the layered cold cuts are unlike anything you've ever had.
We buy 99% of our meat from Wasserman and Lemberger.  They are a small butcher shop, but give far better service, and beter meat IMO than the Seven Mile Market just up the road.
 
Wasserman also makes their own lower fat kosher cocktail franks that are far superior to any vacuum packed ones we ever had.
 
#51
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