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PostPosted: Tue Feb 16, 2021 6:15 pm 
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Square bread, round meat? Behold:

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PostPosted: Tue Feb 16, 2021 6:17 pm 
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This is not news.

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PostPosted: Tue Feb 16, 2021 6:20 pm 
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It's the first I'd ever seen of it; this yokel thought it was brilliant. But then I don't really eat bologna and the like, so maybe I've been out of the loop.

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PostPosted: Tue Feb 16, 2021 7:25 pm 
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The interleaving doesn't really add value, except perhaps visual interest. You would get the same coverage putting down two halves one way, say )(, then two more at 90 degrees to them.

For that matter, you could get similar coverage putting a whole round in the middle, then two halves back-to-back, as it were.


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PostPosted: Tue Feb 16, 2021 7:34 pm 
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Well. I can tell that my distant relationship to prepared lunch meats is showing, because who knows how long it would've taken me to think these things up. I'd have just gone along, bearing the sadness of meatless corners.

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PostPosted: Wed Feb 17, 2021 3:23 am 
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:lol: Meatless corners! :lol:

I'd been filling mine since childhood..... :thumbsup:

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PostPosted: Wed Feb 17, 2021 4:47 am 
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Having failed to find anything cleverly geometrical I was going to suggest alternative approaches using this

Image

or this.

Image

but not together - as illustrated.


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PostPosted: Wed Feb 17, 2021 11:56 am 
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Nanohedron wrote:
Square bread, round meat? Behold:

Image

Too much work.

I too no longer eat the lunch meats, however, back in the day it would've been a Dagwood. :D

Further, whoever designed the aesthetics of a club sandwich carved into quarters and held together with a toothpick ought to be given a good hacking.


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PostPosted: Wed Feb 17, 2021 2:45 pm 
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david_h wrote:
... but not together - as illustrated.

Although you have to admit that the image of abundance spilling over is pretty good eye candy. All that's lacking is bluebirds or a marching band or something. The melty cheese draped over a thick, fried Spam steak is a bit over the top, though; hardens my arteries just looking at it.

Spam's another thing that eludes my culinary habit. In fact, I don't personally know any Minnesotans who use the stuff, and - go figure - we invented it. Nevertheless, it's reflexively looked down upon here; we acknowledge it with rueful, embarrassed pride, and each purchase is a Scarlet Letter - but apparently cultural stigma's not enough to keep Minnesotans from eating it, because it's on our grocery shelves yet. In my case, it's not so much that I avoid it out of some vague snooty principle, because despite its nutritional alarm bells it actually tastes pretty good, considering; I mean, really, it's just an industrial, high-sodium terrine (well, it is, regardless of whether you think it's only fit for orcs). But sodium etc. aside, for some reason it just never found a place in my go-to pantry. And it's probably just as well. But if I were in Hawai'i I would no doubt be eating tasty Spam musubi - teriyaki, please! - along with everyone else; as Anthony Bourdain opined, "Your body is not a temple. It's an amusement park. Enjoy the ride."

The last (and come to think of it, the only) intentional project I had with Spam was on the day I had the bright idea to take a wild plunge and add it, cubed, to a pot of soup I was building (no, of course the Spam wasn't just lying around; I bought it expressly for the demented purpose, because: Nano). The main drawback I found to that novelty - apart from aghast nutritionists and gourmets - was that cubed Spam floats. It never sinks. Ever. It just bobs merrily away on top, a raft of controversial meat flotsam obscuring what's below. And if that weren't enough, when boiled it turns a depressing shade of gray. The visuals were so off-putting that I can't even remember how it tasted. In the unlikely event I ever think to buy Spam again and I follow through, it will only be fried or grilled as God intended, with a marinade of guilt. And no cheese.

ytliek wrote:
Further, whoever designed the aesthetics of a club sandwich carved into quarters and held together with a toothpick ought to be given a good hacking.

Yeah, I never saw the point. One is led to suspect it was designed with the idea that it would appeal to the ladies.

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PostPosted: Thu Feb 18, 2021 12:33 pm 
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Nanohedron wrote:
Spam's another thing that eludes my culinary habit.
Same here. I have it in the same category as frankfurter sausages. The main difference being that whilst I will eat both of them to be polite the occasion is less likely to arise in the case of Spam. My frankfurter-eating mainland Europe friends probably think much the same of delicious English sausages.


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PostPosted: Thu Feb 18, 2021 5:25 pm 
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Damn. Now I'm hankering for Ukrainian-style sausages from a nearby local institution, Kramarczuk's. They're so garlicky that the fumes make the air shimmer. :love:

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PostPosted: Thu Feb 18, 2021 9:57 pm 
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Nanohedron wrote:
They're so garlicky that the fumes make the air shimmer. :love:

It's a good way to make sure people keep their distance...

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PostPosted: Fri Feb 19, 2021 2:12 pm 
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Katharine wrote:
Nanohedron wrote:
They're so garlicky that the fumes make the air shimmer. :love:

It's a good way to make sure people keep their distance...

Good idea. Effective both as repellent and tonic, and epicurean at the same time. What could be better?

Off to Kramarczuk's...

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PostPosted: Fri Feb 19, 2021 2:23 pm 
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Nanohedron wrote:
Nanohedron wrote:

Off to Kramarczuk's...

Which variety?

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PostPosted: Fri Feb 19, 2021 3:09 pm 
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oleorezinator wrote:
Nanohedron wrote:
Off to Kramarczuk's...

Which variety?

There is only one Kramarczuk's.

Oh, you mean the sausage. They just Yankify it and call it "Ukrainian". IIRC they don't use the word kovbasa, and for the most part you don't see maven's terms like vudzhena or the like; one suspects that sales, not long explanations (although they happily give them when asked), are the interactive imperative, and apparently it works, because business is usually brisk. This one's a coarser grind than most Central/Eastern European fare, and you can get it cured or fresh, short links or long, and in my house it gets braised along with the Easter ham in pineapple juice and brown sugar. The cured variety of this sausage is addictive, and I like it best as-is, or with a spot of horseradish. Kramarczuk's also pays homage to the Polish side of the sausagemaker's craft; their Krakowska is another favorite, and I usually buy some of that for good measure. A great TV nosh. There's a bit of an identity mishmash in the marketing, though; on the sign it's a Ukrainian deli, but in the broad sense they style themselves as offering "Polish sausages". C'mon, guys; this is Nordeast Minneapolis, a byword for Eastern European immigration. Own your identity if we're going to start naming names. But TBH, I couldn't speak ill about any of their product, which is always high quality and these days is pretty diverse and even occasionally experimental: They've even had what they called Morroccan-style links, too, but it's been a while since I've shopped there, so I don't know if the public ever took to it.

They're a butchery/deli/restaurant (classic fare from the Old Country, just like or better than Grandmother used to make), but to the carnivore their real draw, and their specialty, is the mostly Eastern European-style cured meats. But I mentioned their diversity: They also produce prosciutto, and if they are making guanciale, they are to be blessed all the more.

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