On Thursday, July 10, 2014 4:46:27 PM UTC-5, Julie Bove wrote:
> "Bryan-TGWWW" > wrote in message
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> ...
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> > On Tuesday, July 8, 2014 10:09:05 PM UTC-5, Pico Rico wrote:
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> >> "Janet Bostwick" > wrote in message
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> >>
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> >> ...
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> >> > On Tue, 8 Jul 2014 15:39:51 -0700, "Pico Rico" >
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> >> > wrote:
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> >> >>
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> >> >>"Janet Bostwick" > wrote in message
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> >>
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> >> . ..
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> >> >>> On Tue, 8 Jul 2014 00:20:05 -0700, "Julie Bove"
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> >> >>> > wrote:
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> >> >>>
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> >> >>>>Would this work?
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> >> >>>>
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> >> >>>>I have a recipe that I have been making for years. It's basically a
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> >> >>>>lot
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> >> >>>>of
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> >> >>>>different raw veggies, cut up unless they are small to begin with.
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> >> >>>>Cubes
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> >> >>>>of
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> >> >>>>Swiss Cheese, slices of hard salami, fresh chopped parsley, olives,
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> >> >>>>Italian
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> >> >>>>dressing and large shell pasta. Angela found a similar recipe that
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> >> >>>>has
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> >> >>>>no
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> >> >>>>meat or cheese but beans instead and a different shape of pasta. So
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> >> >>>>I
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> >> >>>>make
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> >> >>>>these types of salad several times a year, especially when I need to
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> >> >>>>make
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> >> >>>>for a crowd.
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> >> >>>>
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> >> >>>>But what I have now and need to use up is some summer sausage. Would
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> >> >>>>this
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> >> >>>>work in such a dish? I think I also might have some sort of salami
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> >> >>>>but
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> >> >>>>it
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> >> >>>>isn't the hard kind. I know that will work but it tends to break
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> >> >>>>down
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> >> >>>>as
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> >> >>>>the salad sits.
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> >> >>>>
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> >> >>>>If I do use the sausage, should I use a different kind of cheese
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> >> >>>>and/or
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> >> >>>>dressing? I have a couple of chunks of good cheddar that I could
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> >> >>>>cube
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> >> >>>>up.
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> >> >>>>Just not sure how that would work with Italian. I also have Honey
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> >> >>>>Mustard,
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> >> >>>>Ranch and a simple olive oil and vinegar type. The natives were
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> >> >>>>ripping
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> >> >>>>through salad like crazy and now that it's hot you'd think that would
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> >> >>>>be
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> >> >>>>what they'd want. But no. Salad consumption has slowed and one of
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> >> >>>>them
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> >> >>>>has
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> >> >>>>quit eating dressing again. At least the dressing I have was cheap.
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> >> >>>
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> >> >>> summer sausage and salami are birds of a feather. No reason why not
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> >> >>> to use either.
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> >> >>
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> >> >>I love Salami, but detest summer sausage. Birds of a feather, you say?
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> >> >>I
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> >> >>think not!
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> >> >>
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> >> > you are making an assumption that all summer sausage tastes alike and
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> >> > all salami tastes alike. Every butcher and sausage maker has their
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> >> > own special tweak. However, summer sausage is more like salami than
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> >> > bologna or a thousand other sausages. Fact is, what she is making is
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> >> > a pasta take-off on a Chef's salad. In such a salad, whatever meat
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> >> > and cheese floats your boat works.
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> >> > Janet US
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> >> of course anyone can do as they please. But different salami types are
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> >> still salami, and different summer sausage types are still summer
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> >> sausage.
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> >> You will not find a type of summer sausage that is more like salami than
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> >> some type of salami is. Yes, I suppose summer sausage is more like
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> >> salami
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> >>
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> >> that it is like cantaloupe too.
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> > You are correct, and Janet is incorrect. Summer sausage is the
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> > cheapest, crappiest, shelf stable junk. No wonder why our Ms. White
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> > Trash wants to use it in her pasta salad. Between that, and her
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> > ****ing imitation mayo... I swear, who let her out of the pig wallow
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> > to pollute the larger gene pool?
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> >
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> > --Bryan
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> It's not imitation mayo and it comes highly rated.

It IS "imitation mayo." It doesn't have egg yolk in it, or even egg white.
Is your subhuman mind capable of understanding why the word, "mayonnaise," is
nowhere on the jar? If it were, by law it would have to be preceded by the
word, "imitation."

--Bryan