OT: Anything Goes 35 - Tony O Edition
- Thread starter Any Colour You Like
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Salami is pretty gross, although back when I used to eat meat I liked hard salami, and also salami and eggs. Bologna is much grosser than salami.
OhCaptainMyCaptain
Registered User
Based on what I know, it’s kind of complicated and can vary a lot. Not sure there is really a perfect answer to this question. I would say the best thing to do is talk with the lenders, because it could be different for each lender.
BK
"Goalie Apologist"
I ate salami and mustard sandwiches every day for lunch as a kid. Yellow mustard and Italian bread.
Blackhawkswincup
RIP Fugu
I eat hard salami every now and then
When I was kid I loved mashed potatoes but as adult I cant stand it
When I was kid I loved mashed potatoes but as adult I cant stand it
Krivo25
Registered User
clydesdale line
Connor BeJesus
- Jan 10, 2012
- 25,263
- 23,795
Krivo25
Registered User
BK
"Goalie Apologist"
Blackhawkswincup
RIP Fugu
BK
"Goalie Apologist"
Blackhawkswincup
RIP Fugu
- Aug 24, 2011
- 28,390
- 13,283
Salami is an awesome breakfast substitute for bacon. I chop up a few pieces with some veggies and make some killer scrambled eggs with it
- Aug 24, 2011
- 28,390
- 13,283
Sir, that gif is mine.
- Aug 24, 2011
- 28,390
- 13,283
Putting one of our dogs down tomorrow night. Said goodbye to her tonight a few hours ago.
She’s 9. Gorgeous German Shepherd. She was schwitzen trained and a great, firecracker of a doggo. She’ll be missed.
She’s 9. Gorgeous German Shepherd. She was schwitzen trained and a great, firecracker of a doggo. She’ll be missed.
Sorry to hear that. It's tough to put down a dog. Nothing easy about it. I still miss the dog I had to put down over a year ago. They are real companions and family members.
No Fun Shogun
34-38-61-10-13-15
Sorry to hear. Best wishes.
Also, bad timing for snow today downstate. This is the first snow that my son is meaningfully cognizant for (18 months old, last year he was too young to recognize it as anything unusual), but he's got a bug and is on antibiotics so we can't let him go out and experience it.
Also, bad timing for snow today downstate. This is the first snow that my son is meaningfully cognizant for (18 months old, last year he was too young to recognize it as anything unusual), but he's got a bug and is on antibiotics so we can't let him go out and experience it.
BK
"Goalie Apologist"
No Fun Shogun
34-38-61-10-13-15
Working on a 30-year conventional loan with an interest rate of 7.125%.
.... I don't even want to know how abysmal their credit score is for that to be the best rate they could find....
.... I don't even want to know how abysmal their credit score is for that to be the best rate they could find....
- Feb 1, 2009
- 2,594
- 3,688
Sorry for your loss. The hard part of having pets.
What you need to do is not call it Salami....refer instead to "Charcouterie" and serve it with a good Bordeaux instead of a Bud...your guests will be impressed that you are a "foodie" and applaud your "savoir-faire" for turning the lowly salami into an artisan masterpiece of elegant dining.
If you do not want to go French Style,may I suggest that instead of a Charcouterie Board with final salanis and cheeses,or a mere salami and mustard sandwich,or thrown in with scrambled eggs,you instead offer this food sensation:
Buy Real Corn Tortillas (not flour Tortillas)...Make tostadas...put a slice of paperjack cheese and bits of salami on top of 1 side after each side of the tortilla is fried 2 or 3 times for 20 second a time which drys up into a tostada...but do not over fry or tge tostada turns too hard and you will not be able to turn 1/2 of the tostada over such that you get a half-crescent shape with the cheese. And salami contents encased within the crescent shaped tostada...you will then keep frying 29 seconds each side toll the cheese has meltedinsdide the crescent tostada.Remove and serve.
Absolutely delicious..Most people have never tried this and they will love it.
I do not think this is even done in Mexican cuisine but I just loved the tostada turnover with paperjack cheese by itselfxznd decided to try it with artisan charcuterie small sliced pieces of salami thrown in...
I do not use real peooerjack cheese when I make this but instead use a great non-dairy vegan paperback cheese from Ea rath Island brand ..
So whether you cannot eat dairy,or are Kosher and cannot mix dairy and meat,or whether you have no restriction,this vegan cheese is very very good ishen melted in that tostada. THe salami of course also heats up and so the whole shebang is justca wonderful taste experience.
You want to serve these before it gets too coldcandctge cheese hardens up again..
This will not be a pro blemish if your fryoan can only take 1 orc2 ofvtgesexatca time for 1 or 2cpeople being served sayv2 or 3cofvtgesexeach.
But if you are serving a large group you either need to be using several dryland on the burners at once or you hustcserve onevir two guestsxatxactine before making them for other guests to your dinner.
3 irc4vof these cansercexas a meal but if usibgvtgem forcapoetizers then hustc1 or 2 each..
If you do not want to go French Style,may I suggest that instead of a Charcouterie Board with final salanis and cheeses,or a mere salami and mustard sandwich,or thrown in with scrambled eggs,you instead offer this food sensation:
Buy Real Corn Tortillas (not flour Tortillas)...Make tostadas...put a slice of paperjack cheese and bits of salami on top of 1 side after each side of the tortilla is fried 2 or 3 times for 20 second a time which drys up into a tostada...but do not over fry or tge tostada turns too hard and you will not be able to turn 1/2 of the tostada over such that you get a half-crescent shape with the cheese. And salami contents encased within the crescent shaped tostada...you will then keep frying 29 seconds each side toll the cheese has meltedinsdide the crescent tostada.Remove and serve.
Absolutely delicious..Most people have never tried this and they will love it.
I do not think this is even done in Mexican cuisine but I just loved the tostada turnover with paperjack cheese by itselfxznd decided to try it with artisan charcuterie small sliced pieces of salami thrown in...
I do not use real peooerjack cheese when I make this but instead use a great non-dairy vegan paperback cheese from Ea rath Island brand ..
So whether you cannot eat dairy,or are Kosher and cannot mix dairy and meat,or whether you have no restriction,this vegan cheese is very very good ishen melted in that tostada. THe salami of course also heats up and so the whole shebang is justca wonderful taste experience.
You want to serve these before it gets too coldcandctge cheese hardens up again..
This will not be a pro blemish if your fryoan can only take 1 orc2 ofvtgesexatca time for 1 or 2cpeople being served sayv2 or 3cofvtgesexeach.
But if you are serving a large group you either need to be using several dryland on the burners at once or you hustcserve onevir two guestsxatxactine before making them for other guests to your dinner.
3 irc4vof these cansercexas a meal but if usibgvtgem forcapoetizers then hustc1 or 2 each..
Last edited:
ChiHawks10
Registered User
b1e9a8r5s
Registered User
ChiHawks10
Registered User
Sucks to hear. They're part of the family, and it's always a terrible thing to have to deal with. Condolences.
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