Reg wrote:
>
> <http://www.epicurious.com/cooking/how_to/food_dictionary/search?query=salami>
>
>
> Here's the key part you left out:
>
> Salamis are usually air-dried and vary in size, shape, seasoning and
> curing process. Though they're usually made from a mixture of beef
> and pork, the KOSHER versions are strictly beef. Among the best-known
> Italian salamis are Genoa (rich, fatty and studded with white
> peppercorns) and cotto (studded with black peppercorns).
>
> Cotto means cooked, remember?
>
> Continuing:
>
> The nonpork kosher salamis are cooked and semisoft.
>
> Yes, yet another type of cooked salami.
>
> Refuted by your own reference. You're so pathetic it's
> laughable.
>

Well, I guess having a reasonable discussion is out of the
question. I've really tried to ignore those who have labeled
you an asshole, it appears I was in error. AMF

--
Steve