Lunchmeat Poll

[BrutuStrength]

Kinch, it sounds to me that Braunschweiger gets smoked through and through. Hardly appears to be a worthy competitor. I'd rank it closely to the Swiss cheese, but slightly more offensive in nature.

i read on another message board that Turkey may be looking at a large Re-Call of more than 100,000 pounds by the USDA......just the investigation alone could cause that squad to lose focus...lets see how this USDA investigation pans out the rest of the year...

personally i think the USDA is just too over zealous on these matters....rumors are that it was only one elementary school that got sick...i mean c'mon....

[BuckeyeInTheBoro]

http://www.buckeyeplanet.com/forum/a...ntid=512&stc=1



USDA investigation!!

You guys take your meats too seriously!

[kinch]

I have no faith in this poll.

The voters only see one or two meats and judge the rest based on past reputation.

A true poll would combine the results of not only eater opinions but also:

Lunch-meat chef opinions,

Difficulty of meat preparation,

and unbiased computer analyzationg of lunch meats based on various lunch meat characteristics such as consistency, need for additional toppings, lack of flavor, the ability to overcome other bad flavors, etc.

[RugbyBuck]

Originally Posted by kinch

As to Rugby's take on Braunschweiger:

Braunschweiger is not just chopped liver, any more than perfectly aged and smoked Porterhouse is just cut beef.

Braunschweiger is a perfect blend of chopped liver, smoked, and mixed with only the finest other smoked meats.

Its delicious smokey flavor shadows the otherwise intense flavor of the other meats, bringing a unique flavorful yet subdued joy to the tongue.

And again, it needs no toppings. It is the total package. It is a strong competitor. . .

Wow, you've got my vote.

[MolGenBuckeye]

I don't think chefs are a good option for polling. They rarely eat any lunch meat except their own. I heard they sometimes even have waiters fill out their ballots.

[RugbyBuck]

Originally Posted by kinch

I have no faith in this poll.

The voters only see one or two meats and judge the rest based on past reputation.

A true poll would combine the results of not only eater opinions but also:

Lunch-meat chef opinions,

Difficulty of meat preparation,

and unbiased computer analyzationg of lunch meats based on various lunch meat characteristics such as consistency, need for additional toppings, lack of flavor, the ability to overcome other bad flavors, etc.

However, as with other Super-double-secret polls, which shall remain nameless because I've already been accused of being a dork for making fun of them, the secret formula is unverifiable, non-replicatable, non-disclosable and wholly and completely accurate.

[LoKyBuckeye]

i read on another message board that Turkey may be looking at a large Re-Call of more than 100,000 pounds by the USDA......just the investigation alone could cause that squad to lose focus...lets see how this USDA investigation pans out the rest of the year...

DiHard.... quit posting these [censored]ing rumors!!! Unless you have CONCRETE evidence to back up your "story" then don't post. How hard is that to understand? Let me guess... the guy that posted these "facts" is a butcher and if anyone know about this stuff it's him"... forget it, I've heard it all before.

hey look my sisters best friends husband works with the delivery guy....this info is as good as it gets....

[LoKyBuckeye]

good enough for me....

[Buck Nasty]

Since this seems to be dig up posts from 2 years ago day, I thought I would at least revive one that contained some good quality information in it.

I will add that it does not matter what year, decade, century or millenia we are in, I will be steadfast in my hatred for all things Turkey

"[censored]ing Turkey"




Plus there are some good DiHard posts in here.

Maybe ole Abe Lincloln will have something to add

[shetuck]

Originally Posted by Buck Nasty

Since this seems to be dig up posts from 2 years ago day, I thought I would at least revive one that contained some good quality information in it.

+1

What are those all those white things in Mortadella? And why are they all white anyway? When will we have some representative diversity in lunchmeat?