And you know what that tastes like ? 
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Frank Zappa did.
Frank was aiming for the corn but got a little “byproduct”.
I will show myself to the door…
I’ve eaten my mother-in-law’s cooking.
So, yes, I do.
Unfortunately.
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I make my own pimento cheese spread and have the army of tiny little glass jars to prove it : )
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Would you be willing to share the recipe? My neighborhood wine bar makes a delicious version, in-house I’m pretty sure.
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I miss butter almond ice cream, always my mother’s favorite and I felt grown up eating it as a child. Butter pecan is not the same.
Also Oscar Meyer Sandwich spread, came in a tube (they sold Braunschweiger the same way) Not sure what the “meat” was, maybe ham? and it had relish mixed through.
And I also like pimento loaf - found it at a German Deli here in Philadelphia, house made, quite good!
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Sure I use the Lee Brothers version. 8 oz freshly grated sharp cheddar, one little jar of diced pimentos, diced a bit more, 3 tablespoons of good mayo, 2 oz of cream cheese, salt and cayenne to taste. Put it all in a bowl and mash it together with a rubber spatula until well combined. I like this but there are people who swear there is only mayo, no cream cheese.
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OMG this is so funny I have to share! Thanks for the good laugh!!
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Thank you! Will make some when I get home.
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It’s probably 30 years since Dutch Loaf disappeared from the deli counter, although other Russer products remained. It was probably supremely unhealthy and I’m not even sure what was in it, but I loved it. I think it was probably ground up bologna, kielbasa, and cheddar. It had more texture than bologna.
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From Wikipedia:
Dutch loaf (also called old-fashioned loaf, spiced luncheon loaf, and spiced lunch meat) is a luncheon meat made from coarse-ground lean pork and beef mixed or coated with spices, formed into a loaf shape and then smoked over a hardwood fire. It is a popular sandwich filler in America. Most major deli-meat companies make their own variation.
The name “Dutch loaf” is probably derived from “Pennsylvania Dutch meatloaf”, a similar dish from rural Pennsylvania introduced by German immigrants. However, the product is known by different names in various parts of the United States because different makers named it what they wished.
I remember it from childhood visits to Eastern PA. That and Lebanon Bologna both delicious.
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It’s very popular here in the Southeast. I’m not big on it.
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That sounds like ham salad. I love ham salad, you used to be able to buy it bulk at deli’s or some meat counters.
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the main reason is people arent cooking anything that takes time, I think!
caraway is mainly specific to germanic/central euro cuisines; who is baking rye bread now or making goulash? they are not favored cuisines in todays america.
I still use caraway but as you say a bottle goes a long way. I would say that if your supermarket is carrying one brand of caraway that is enough, If they dont have it at all I would complain. But look your store is probably catering to new audiences, I would wager it has more spices than it did backin the day - when McCormick was the only brand in the spice aisle.
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Ham salad’s problem is that it looks like pet food. Jacques Pepin has general directions for making “potted meat” from leftovers. IIRC, it involves mixing the ground-up meat with minced onion, may, and cream cheese. Also sometimes mustard, pickle relish and brandy, depending on your whim. It’s a quick task if you have a food processor.
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I found recipes for ham salad. I have ham and pickle relish, I may make a small batch. I remember an ex and his friend made a huge batch using bologna, it was ambrosia.
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Pretty sure we still have Dutch Loaf in Canada, and we definitely have the Mac & Cheese Bologna.
Bavarian meat salad / ham salad is quite pretty, because they julienne the cold cuts.
Does caraway go rancid? It takes me forever to get through a jar.
