On Fri, 27 Feb 2009 19:13:57 -0800, "Bob Terwilliger"
> wrote:

>Jean B. wrote:
>
>> My parents were quite fond of Buddig meats. I am thinking they are cured.
>
>While I don't believe I've ever had Buddig meats,

It's was a midwest staple. Maybe still is. I dunno. I grew up with
what was called "creamed chipped beef." It was just a can of
campbells cream of whatever soup with chopped buddig beef served over
toast or instant mashed potatoes. It was cheap belly filler and we
liked it as kids in the 60's. I've never made it with canned soup as
an adult but I've done it with home made soup and real potatoes and I
still like it, but deli meat is far better. I'm glad this came up
because I've got a big bag of mushrooms I need to use so later I'll
make some soup and we'll have is tomorrow or I'll freeze the soup.
Shelf life for mushrooms is so short and I hate wasting food. I won't
be using Buddig meat as I've got good deli stuff I the fridge.
Someone in another thread compared Buddig to Arby's and that's a
pretty accurate assessment.

>I hadn't realized that
>being fond of them was considered a sickness.

<laugh> Not a sickness but certainly nothing to brag about. We were
shopping yesterday and they had Fiorucci sopressata in 4 oz. packages
for $1.79. I was curious and went to how much Buddig was. It was
$.83 for 2 oz. The impulse section worked and I grabbed a pack of the
sopressata.

Lou