In article >, Andy > wrote:

> Pull apart a just grilled cheese sandwich and fill it with avocado slices and
> close it back up.
>
> Cut diagonally for show, serve and enjoy!
>
> The BEST!!!
>
> Andy

Ok, you just made me hungry. But it's not the weekend so no bread. ;-(
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet said...

> In article >, Andy > wrote:
>
>> Pull apart a just grilled cheese sandwich and fill it with avocado
>> slices and close it back up.
>>
>> Cut diagonally for show, serve and enjoy!
>>
>> The BEST!!!
>>
>> Andy
>
> Ok, you just made me hungry. But it's not the weekend so no bread. ;-(


Om,

We can always tortilla, willya?

<smootch>

Andy

In article >, Andy > wrote:

> Omelet said...
>
> > In article >, Andy > wrote:
> >
> >> Pull apart a just grilled cheese sandwich and fill it with avocado
> >> slices and close it back up.
> >>
> >> Cut diagonally for show, serve and enjoy!
> >>
> >> The BEST!!!
> >>
> >> Andy
> >
> > Ok, you just made me hungry. But it's not the weekend so no bread. ;-(
>
>
> Om,
>
> We can always tortilla, willya?
>
> <smootch>
>
> Andy

Corn tortilla. <g> or a low carb one.

And only ONE!!!

<hugs>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" > wrote in message
news
> In article >, Andy > wrote:
>
>> Pull apart a just grilled cheese sandwich and fill it with avocado slices
>> and
>> close it back up.
>>
>> Cut diagonally for show, serve and enjoy!
>>
>> The BEST!!!
>>
>> Andy
>
> Ok, you just made me hungry. But it's not the weekend so no bread. ;-(
> --

Western Cheese Om with Buddig.

http://www.buddig.com/

brooklyn1 said...

>
> "Omelet" > wrote in message
> news
>> In article >, Andy > wrote:
>>
>>> Pull apart a just grilled cheese sandwich and fill it with avocado
>>> slices and
>>> close it back up.
>>>
>>> Cut diagonally for show, serve and enjoy!
>>>
>>> The BEST!!!
>>>
>>> Andy
>>
>> Ok, you just made me hungry. But it's not the weekend so no bread. ;-(
>> --
>
> Western Cheese Om with Buddig.
>
> http://www.buddig.com/


FAKE FOOD!!!

FAKE FOOD!!!

ICK!!!

In article >, Andy > wrote:

> brooklyn1 said...
>
> >
> > "Omelet" > wrote in message
> > news
> >> In article >, Andy > wrote:
> >>
> >>> Pull apart a just grilled cheese sandwich and fill it with avocado
> >>> slices and
> >>> close it back up.
> >>>
> >>> Cut diagonally for show, serve and enjoy!
> >>>
> >>> The BEST!!!
> >>>
> >>> Andy
> >>
> >> Ok, you just made me hungry. But it's not the weekend so no bread. ;-(
> >> --
> >
> > Western Cheese Om with Buddig.
> >
> > http://www.buddig.com/
>
>
> FAKE FOOD!!!
>
> FAKE FOOD!!!
>
> ICK!!!

I'm surprised it's AHA approved. Most luncheon meats are loaded with
sodium. I almost can't stand them anymore. Tastes like I'm eating a
damned salt shaker.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

brooklyn1 wrote:
>
> Western Cheese Om with Buddig.
>
> http://www.buddig.com/

Have to agree there. When I was a student,
I used to eat a lot of those type of sliced
formed meats, and Buddig was the best.

A favorite breakfast was a two-egg scrambled
omelette, layer of shredded cheese as it starts
to set up, layer of julienned Buddig meat,
then fold half of the omelette over the other
half. Platter as soon as it's firm enough
to move out of the pan. If I catch it just
right, the egg is still creamy runny and
the cheese is melted but not cooked.

Haven't made one of those in about 30 years.
It would probably give me gout now, unless
I prepared by not eating any meat for a day
and washed it down with lots of Old Milwaukee
non-alcoholic beer.

Mark Thorson wrote:
>> http://www.buddig.com/
>
> Have to agree there. When I was a student,
> I used to eat a lot of those type of sliced
> formed meats, and Buddig was the best.
>
> A favorite breakfast was a two-egg scrambled
> omelette, layer of shredded cheese as it starts
> to set up, layer of julienned Buddig meat,
> then fold half of the omelette over the other
> half. Platter as soon as it's firm enough
> to move out of the pan. If I catch it just
> right, the egg is still creamy runny and
> the cheese is melted but not cooked.
>
> Haven't made one of those in about 30 years.
> It would probably give me gout now, unless
> I prepared by not eating any meat for a day
> and washed it down with lots of Old Milwaukee
> non-alcoholic beer.

My parents were quite fond of Buddig meats. I am thinking they
are cured. I have not eaten them for decades.

--
Jean B.

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

Bob

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

LOL!

--
Jean B.

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