Just came back from the family's annual Independence Day picnic. One
of my younger sisters went to Stager's (a smaller Super Wal Mart long
before Wal Mart existed) and bought several pounds of Seltzer's
lebanon bologna for me to take home. Bless her pea-pickin' heart!

When I was growing up in the Altoona PA area, lebanon bologna was the
lunchmeat of choice for me and for several siblings. Lebanon bologna,
provolone, cheap yellow mustard on soft whole-wheat bread. Ambrosia!
That should last til the tomatoes ripen (open-face tomato sandwiches
on toast, miracle whip, lots of salt and pepper--- also ambrosiatic).

There are lots of things about PA that I don't miss, but lebanon
bologna ain't one of them.
--
Best -- Terry

On 7/11/2011 8:05 AM, Terry wrote:
> Just came back from the family's annual Independence Day picnic. One
> of my younger sisters went to Stager's (a smaller Super Wal Mart long
> before Wal Mart existed) and bought several pounds of Seltzer's
> lebanon bologna for me to take home. Bless her pea-pickin' heart!
>
> When I was growing up in the Altoona PA area, lebanon bologna was the
> lunchmeat of choice for me and for several siblings. Lebanon bologna,
> provolone, cheap yellow mustard on soft whole-wheat bread. Ambrosia!
> That should last til the tomatoes ripen (open-face tomato sandwiches
> on toast, miracle whip, lots of salt and pepper--- also ambrosiatic).
>
> There are lots of things about PA that I don't miss, but lebanon
> bologna ain't one of them.
> --
> Best -- Terry

I am in PA and buy Seltzer's Lebanon on occasion. I like the tang of the
regular.

They were featured on one of those "how its made" or similar programs
and the tang is there because of cultures they use and allow to ferment
and they still actually smoke it.

http://www.seltzerslebanonbologna.com/

"George" > ha scritto nel messaggio
, Terry wrote:
One>> of my younger sisters went to Stager's (a smaller Super Wal Mart
long
>> before Wal Mart existed) and bought several pounds of Seltzer's
>> lebanon bologna for me to take home. Bless her pea-pickin' heart!

>
> I am in PA and buy Seltzer's Lebanon on occasion. I like the tang of the
> regular.
>
> They were featured on one of those "how its made" or similar programs and
> the tang is there because of cultures they use and allow to ferment and
> they still actually smoke it.
>
> http://www.seltzerslebanonbologna.com/

I never lived in PA but I remember having/buying that. I don't remember
anything about it, however.

http://www.sausagemaker.com/lebanonbologna.aspx

Terry wrote:
> Just came back from the family's annual Independence Day picnic. One
> of my younger sisters went to Stager's (a smaller Super Wal Mart long
> before Wal Mart existed) and bought several pounds of Seltzer's
> lebanon bologna for me to take home. Bless her pea-pickin' heart!
>
> When I was growing up in the Altoona PA area, lebanon bologna was the
> lunchmeat of choice for me and for several siblings. Lebanon bologna,
> provolone, cheap yellow mustard on soft whole-wheat bread. Ambrosia!
> That should last til the tomatoes ripen (open-face tomato sandwiches
> on toast, miracle whip, lots of salt and pepper--- also ambrosiatic).
>
> There are lots of things about PA that I don't miss, but lebanon
> bologna ain't one of them.
> --
> Best -- Terry

Oh! I hadn't thought of Lebanese bologna for decades. I THINK I
was introduced to it at a childhood friend's house. I recall
rather liking it--as vs. the regular bologna that I didn't like.

--
Jean B.

Sqwertz wrote:
> On Mon, 11 Jul 2011 07:05:32 -0500, Terry wrote:
>
>> When I was growing up in the Altoona PA area, lebanon bologna was the
>> lunchmeat of choice for me and for several siblings. Lebanon bologna,
>> provolone, cheap yellow mustard on soft whole-wheat bread. Ambrosia!
>> That should last til the tomatoes ripen (open-face tomato sandwiches
>> on toast, miracle whip, lots of salt and pepper--- also ambrosiatic).
>
> Lebanon bologna is the shit! It's really available around here
> (Texas) in both Seltzers and Boars Head. Beats the hell out of that
> Taylor Pork Roll and all those other regional lunch meats that people
> claim are "the best" (flame bait).
>
> I like spreading slices with lightly-herbed cream cheese and rolling
> it up.
>
>> There are lots of things about PA that I don't miss, but lebanon
>> bologna ain't one of them.
>
> I have somebody coming in from Pittsburgh in a couple weeks and they
> better be bringing Cheeze Waffies if they plan on staying here.
>
> -sw

Oh, please don't get me thinking about Cheese Waffies.

--
Jean B.

On 7/11/2011 12:05 PM, Sqwertz wrote:
> On Mon, 11 Jul 2011 07:05:32 -0500, Terry wrote:
>
>> When I was growing up in the Altoona PA area, lebanon bologna was the
>> lunchmeat of choice for me and for several siblings. Lebanon bologna,
>> provolone, cheap yellow mustard on soft whole-wheat bread. Ambrosia!
>> That should last til the tomatoes ripen (open-face tomato sandwiches
>> on toast, miracle whip, lots of salt and pepper--- also ambrosiatic).
>
> Lebanon bologna is the shit! It's really available around here
> (Texas) in both Seltzers and Boars Head. Beats the hell out of that
> Taylor Pork Roll and all those other regional lunch meats that people
> claim are "the best" (flame bait).

Yes, the "bologna" makes me think of something Sheldon may have six of
in his walmart cart.

I tried to turn a friend on to how good it is and they simply wouldn't
buy it because of the "bologna" in the name. He was over one day helping
out on a project and I made some sandwiches on good rye with course
ground mustard and heard "wow, this is good".

Maybe they need to call it something else?

>
> I like spreading slices with lightly-herbed cream cheese and rolling
> it up.
>
>> There are lots of things about PA that I don't miss, but lebanon
>> bologna ain't one of them.
>
> I have somebody coming in from Pittsburgh in a couple weeks and they
> better be bringing Cheeze Waffies if they plan on staying here.
>
> -sw

Sqwertz wrote:
> On Mon, 11 Jul 2011 12:09:56 -0400, Jean B. wrote:
>
>> Sqwertz wrote:
>>
>>> I have somebody coming in from Pittsburgh in a couple weeks and they
>>> better be bringing Cheeze Waffies if they plan on staying here.
>> Oh, please don't get me thinking about Cheese Waffies.
>
> We both spelled it wrong. Here, have some Cheez Waffies!
>
> http://www.wisesnacks.com/Products/O...ezWaffies.aspx
>
> -sw

Oh no! No, I'm not going to look. For better or for worse, one
can get them here, although it can be quite a hunt. I have loved
those since I was pretty young. I generally resist them because I
know if they make it into the house, the inevitable will happen.

--
Jean B.

On Jul 11, 10:36*am, "Jean B." > wrote:
> Sqwertz wrote:
> > On Mon, 11 Jul 2011 12:09:56 -0400, Jean B. wrote:
>
> >> Sqwertz wrote:
>
> >>> I have somebody coming in from Pittsburgh in a couple weeks and they
> >>> better be bringing Cheeze Waffies if they plan on staying here.
> >> Oh, please don't get me thinking about Cheese Waffies.
>
> > We both spelled it wrong. Here, have some Cheez Waffies!
>
> >http://www.wisesnacks.com/Products/O...ezWaffies.aspx
>
> > -sw
>
> Oh no! *No, I'm not going to look. *For better or for worse, one
> can get them here, although it can be quite a hunt. *I have loved
> those since I was pretty young. *I generally resist them because I
> know if they make it into the house, the inevitable will happen.
>
> --
> Jean B.

I didn't know they still made those. I haven't seen any for
years. Damn.....now I'm craving them.

On Jul 11, 11:49*am, Sqwertz > wrote:
> On Mon, 11 Jul 2011 13:36:53 -0400, Jean B. wrote:
> > Oh no! *No, I'm not going to look. *For better or for worse, one
> > can get them here, although it can be quite a hunt. *I have loved
> > those since I was pretty young. *I generally resist them because I
> > know if they make it into the house, the inevitable will happen.
>
> I too have eaten a whole bag in one sitting.
>
> -sw

Uh oh........this could be very very bad.

You can order them online for home delivery.......

http://www.wisestorefront.com/p-9-cheez-waffies.aspx

On Mon, 11 Jul 2011 13:05:43 -0400, George >
wrote:

>On 7/11/2011 12:05 PM, Sqwertz wrote:
>> On Mon, 11 Jul 2011 07:05:32 -0500, Terry wrote:
>>
>>> When I was growing up in the Altoona PA area, lebanon bologna was the
>>> lunchmeat of choice for me and for several siblings. Lebanon bologna,
>>> provolone, cheap yellow mustard on soft whole-wheat bread. Ambrosia!
>>> That should last til the tomatoes ripen (open-face tomato sandwiches
>>> on toast, miracle whip, lots of salt and pepper--- also ambrosiatic).
>>
>> Lebanon bologna is the shit! It's really available around here
>> (Texas) in both Seltzers and Boars Head. Beats the hell out of that
>> Taylor Pork Roll and all those other regional lunch meats that people
>> claim are "the best" (flame bait).
>
>Yes, the "bologna" makes me think of something Sheldon may have six of
>in his walmart cart.
>
>I tried to turn a friend on to how good it is and they simply wouldn't
>buy it because of the "bologna" in the name. He was over one day helping
>out on a project and I made some sandwiches on good rye with course
>ground mustard and heard "wow, this is good".
>
>Maybe they need to call it something else?

Huh? The KING of all cold cuts is bologna... it's called Mortadella.
Idiot Gorge, who knows nothing, absolutely zero about foods/cooking.


>> I like spreading slices with lightly-herbed cream cheese and rolling
>> it up.
>>
>>> There are lots of things about PA that I don't miss, but lebanon
>>> bologna ain't one of them.

Lebanon bologna is more like a salami that a bologna, similar in
texture to kosher salami.

>> I have somebody coming in from Pittsburgh in a couple weeks and they
>> better be bringing Cheeze Waffies if they plan on staying here.

I like ring balogna... you'd probably like hot pickled ring bologna:
http://www.coalregion.com/

Sqwertz wrote:
> On Mon, 11 Jul 2011 13:36:53 -0400, Jean B. wrote:
>
>> Oh no! No, I'm not going to look. For better or for worse, one
>> can get them here, although it can be quite a hunt. I have loved
>> those since I was pretty young. I generally resist them because I
>> know if they make it into the house, the inevitable will happen.
>
> I too have eaten a whole bag in one sitting.
>
> -sw

Well, I haven't. Eeeek! I do eat way more than I should though.

--
Jean B.

ImStillMags wrote:
> On Jul 11, 11:49 am, Sqwertz > wrote:
>> On Mon, 11 Jul 2011 13:36:53 -0400, Jean B. wrote:
>>> Oh no! No, I'm not going to look. For better or for worse, one
>>> can get them here, although it can be quite a hunt. I have loved
>>> those since I was pretty young. I generally resist them because I
>>> know if they make it into the house, the inevitable will happen.
>> I too have eaten a whole bag in one sitting.
>>
>> -sw
>
> Uh oh........this could be very very bad.
>
> You can order them online for home delivery.......
>
> http://www.wisestorefront.com/p-9-cheez-waffies.aspx
>
>
NO! Keep them away from me! Hmmm. That is a good thing about
the new abode: my daughter's junk isn't staring me in the face.
So, if I refrain from buying junk for myself, I am relatively safe.
--
Jean B.

ImStillMags wrote:
> On Jul 11, 10:36 am, "Jean B." > wrote:
>> Sqwertz wrote:
>>> On Mon, 11 Jul 2011 12:09:56 -0400, Jean B. wrote:
>>>> Sqwertz wrote:
>>>>> I have somebody coming in from Pittsburgh in a couple weeks and they
>>>>> better be bringing Cheeze Waffies if they plan on staying here.
>>>> Oh, please don't get me thinking about Cheese Waffies.
>>> We both spelled it wrong. Here, have some Cheez Waffies!
>>> http://www.wisesnacks.com/Products/O...ezWaffies.aspx
>>> -sw
>> Oh no! No, I'm not going to look. For better or for worse, one
>> can get them here, although it can be quite a hunt. I have loved
>> those since I was pretty young. I generally resist them because I
>> know if they make it into the house, the inevitable will happen.
>>
>> --
>> Jean B.
>
> I didn't know they still made those. I haven't seen any for
> years. Damn.....now I'm craving them.

Yeah, I thought they had stopped. But lo and behold! I spotted
them on the supermarket shelf. Hmmm. Maybe I can make an LC
version. How would I get the right amount of tang in the center?
I am thinking of the old Wispride, but I don't think that's
quite right--or is it? (Another thing I haven't had for a long
time. Does it still exist?) The exterior might be made from
crisped cheese and maybe some ground nuts.

--
Jean B.

Sqwertz wrote:
> On Mon, 11 Jul 2011 23:13:50 -0400, Jean B. wrote:
>
> Wise Cheez Waffies
>
>> Yeah, I thought they had stopped. But lo and behold! I spotted
>> them on the supermarket shelf. Hmmm. Maybe I can make an LC
>> version. How would I get the right amount of tang in the center?
>> I am thinking of the old Wispride, but I don't think that's
>> quite right--or is it? (Another thing I haven't had for a long
>> time. Does it still exist?) The exterior might be made from
>> crisped cheese and maybe some ground nuts.
>
> I don't think Wispride would work very well, but it is probably the
> closest thing out there. Maybe if you add a little more salt and
> citric acid? And dry it out a little bit to give it that "shelf
> stable" mouthfeel :-)
>
> -sw

I just had an awful thought. I may HAVE to buy the Cheez Waffies
so I can compare them to whatever I come up with. This is all in
the name of experimentation, mind you.

--
Jean B.

On 7/11/2011 8:05 AM, Terry wrote:
> Just came back from the family's annual Independence Day picnic. One
> of my younger sisters went to Stager's (a smaller Super Wal Mart long
> before Wal Mart existed) and bought several pounds of Seltzer's
> lebanon bologna for me to take home. Bless her pea-pickin' heart!
>
> When I was growing up in the Altoona PA area, lebanon bologna was the
> lunchmeat of choice for me and for several siblings. Lebanon bologna,
> provolone, cheap yellow mustard on soft whole-wheat bread. Ambrosia!
> That should last til the tomatoes ripen (open-face tomato sandwiches
> on toast, miracle whip, lots of salt and pepper--- also ambrosiatic).
>
> There are lots of things about PA that I don't miss, but lebanon
> bologna ain't one of them.
> --
> Best -- Terry


Ugh. I used to work with a woman who brought sandwiches of layered
Lebanon Bologna and American cheese on white bread, not artfully folded,
but laid out in alternating slabs. My husband loves the stuff but I
refuse to buy it, since it is product of Lancaster County (the puppy
mill capital of Pennsylvania).

On Mon, 11 Jul 2011 23:13:50 -0400, "Jean B." > wrote:

> http://www.wisesnacks.com/Products/O...ezWaffies.aspx
>
> Yeah, I thought they had stopped. But lo and behold! I spotted
> them on the supermarket shelf.

HUH. Never heard of those things. I was thinking you meant real
cheese waffles... you know, like another weird thing called chicken &
waffles - which is something else I haven't tried yet (but I heard
recently that we have a good place in town to go for it).

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Mon, 11 Jul 2011 23:13:50 -0400, "Jean B." > wrote:
>
>> http://www.wisesnacks.com/Products/O...ezWaffies.aspx
>>
>> Yeah, I thought they had stopped. But lo and behold! I spotted
>> them on the supermarket shelf.
>
> HUH. Never heard of those things. I was thinking you meant real
> cheese waffles... you know, like another weird thing called chicken &
> waffles - which is something else I haven't tried yet (but I heard
> recently that we have a good place in town to go for it).

Wise are made in PA.

On Jul 11, 8:05*am, Terry > wrote:

> There are lots of things about PA that I don't miss, but lebanon
> bologna ain't one of them.


I'm from Allentown Pa and remember the lebanon baloney. I didn't
care for it alone, but rather mixed with regular baloney or some other
cold cut. But it was ok. One PA staple that I did not like and had
forced on me as a youth in an orphanage was scrapple. Now there's
some stuff I just never could get the hang of. But I suppose if
you're hungry enough we'll eat just about anything. I was thinking
about this the other day. I've heard that worm meat is a good source
of protein. I would try it. I don't mean like a plate of worms; I'm
talking more about the worms ground up and made into patties. How bad
can they be, really? Now, as for PA, there is a Lebanon Pa only 39
miles or so from Allentown, on the way to Harrisburg. I also felt
that's where the lebanon baloney comes from. But there is a Lebanon
Heights or Lebanon Hills or something else with Lebanon in it outside
of Pittsburgh. I know that when I was a kid the stuff was easy to
find, not that I did much shopping as a kid. I can't remember the
brand my grandparents always had in the fridge with other stuff. I
didn't care. I'd come home from swimming and put some lebanon baloney
along with regular baloney into a whole pita along with some cheese
and mayo and scarf it down like an animal after a kill.

TJ

On Mon, 11 Jul 2011 12:18:31 -0500, Sqwertz wrote:

> On Mon, 11 Jul 2011 12:09:56 -0400, Jean B. wrote:
>
>> Sqwertz wrote:
>>
>>> I have somebody coming in from Pittsburgh in a couple weeks and they
>>> better be bringing Cheeze Waffies if they plan on staying here.
>>
>> Oh, please don't get me thinking about Cheese Waffies.
>
> We both spelled it wrong. Here, have some Cheez Waffies!
>
> http://www.wisesnacks.com/Products/O...ezWaffies.aspx
>
> -sw

i used to see them (d.c.-area), but not any more.

your pal,
blake

On Tue, 12 Jul 2011 11:47:38 -0400, blake murphy
> wrote:

>On Mon, 11 Jul 2011 12:18:31 -0500, Sqwertz wrote:
>
>> On Mon, 11 Jul 2011 12:09:56 -0400, Jean B. wrote:
>>
>>> Sqwertz wrote:
>>>
>>>> I have somebody coming in from Pittsburgh in a couple weeks and they
>>>> better be bringing Cheeze Waffies if they plan on staying here.
>>>
>>> Oh, please don't get me thinking about Cheese Waffies.
>>
>> We both spelled it wrong. Here, have some Cheez Waffies!
>>
>> http://www.wisesnacks.com/Products/O...ezWaffies.aspx
>>
>> -sw
>
>i used to see them (d.c.-area), but not any more.

I haven't seen them in awhile but I don't look for them. They're
addictive. I don't eat lots of junk food but I can finish a bag in
one sitting. I freekin love them.

Lou

On Mon, 11 Jul 2011 17:07:48 -0500, Sqwertz wrote:

> On Mon, 11 Jul 2011 13:01:03 -0700 (PDT), ImStillMags wrote:
>
>> Uh oh........this could be very very bad.
>>
>> You can order them online for home delivery.......
>
> Now for the tough one: What *isn't* available online these days?
>
> -sw

a blow job?

your pal,
blake

On Mon, 11 Jul 2011 16:42:05 -0400, Brooklyn1 wrote:

> On Mon, 11 Jul 2011 13:05:43 -0400, George >
> wrote:
>>
>>Yes, the "bologna" makes me think of something Sheldon may have six of
>>in his walmart cart.
>>
>>I tried to turn a friend on to how good it is and they simply wouldn't
>>buy it because of the "bologna" in the name. He was over one day helping
>>out on a project and I made some sandwiches on good rye with course
>>ground mustard and heard "wow, this is good".
>>
>>Maybe they need to call it something else?
>
> Huh? The KING of all cold cuts is bologna... it's called Mortadella.
> Idiot Gorge, who knows nothing, absolutely zero about foods/cooking.

bologna with big visible hunks of fat:

<http://potentialgold.typepad.com/ore/2006/05/inside_la_morta.html>

it's almost as yummy as spam!

blake

On Tue, 12 Jul 2011 12:01:45 -0400, blake murphy
> wrote:

> On Mon, 11 Jul 2011 16:42:05 -0400, Brooklyn1 wrote:
>
> >
> > Huh? The KING of all cold cuts is bologna... it's called Mortadella.
> > Idiot Gorge, who knows nothing, absolutely zero about foods/cooking.
>
> bologna with big visible hunks of fat:
>
> <http://potentialgold.typepad.com/ore/2006/05/inside_la_morta.html>
>
> it's almost as yummy as spam!
>
I love mortadella. Not regular grocery store bologna, mortadella.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 12 Jul 2011 12:01:45 -0400, blake murphy
> wrote:

>On Mon, 11 Jul 2011 16:42:05 -0400, Brooklyn1 wrote:
>
>> On Mon, 11 Jul 2011 13:05:43 -0400, George >
>> wrote:
>>>
>>>Yes, the "bologna" makes me think of something Sheldon may have six of
>>>in his walmart cart.
>>>
>>>I tried to turn a friend on to how good it is and they simply wouldn't
>>>buy it because of the "bologna" in the name. He was over one day helping
>>>out on a project and I made some sandwiches on good rye with course
>>>ground mustard and heard "wow, this is good".
>>>
>>>Maybe they need to call it something else?
>>
>> Huh? The KING of all cold cuts is bologna... it's called Mortadella.
>> Idiot Gorge, who knows nothing, absolutely zero about foods/cooking.
>
>bologna with big visible hunks of fat:
>
><http://potentialgold.typepad.com/ore/2006/05/inside_la_morta.html>
>
>it's almost as yummy as spam!
>
>blake

More of his lunacy. I haven't been following this thread but I've
been served and tried a couple different brands of mortabella and it
pales in comparison to any brand offering something labeled German
Bologna.

Lou

On Wed, 13 Jul 2011 10:45:55 -0500, Lou Decruss
> wrote:

>On Tue, 12 Jul 2011 12:01:45 -0400, blake murphy
> wrote:
>
>>On Mon, 11 Jul 2011 16:42:05 -0400, Brooklyn1 wrote:
>>
>>> On Mon, 11 Jul 2011 13:05:43 -0400, George >
>>> wrote:
>>>>
>>>>Yes, the "bologna" makes me think of something Sheldon may have six of
>>>>in his walmart cart.
>>>>
>>>>I tried to turn a friend on to how good it is and they simply wouldn't
>>>>buy it because of the "bologna" in the name. He was over one day helping
>>>>out on a project and I made some sandwiches on good rye with course
>>>>ground mustard and heard "wow, this is good".
>>>>
>>>>Maybe they need to call it something else?
>>>
>>> Huh? The KING of all cold cuts is bologna... it's called Mortadella.
>>> Idiot Gorge, who knows nothing, absolutely zero about foods/cooking.
>>
>>bologna with big visible hunks of fat:
>>
>><http://potentialgold.typepad.com/ore/2006/05/inside_la_morta.html>
>>
>>it's almost as yummy as spam!

blake TIAD

>More of his lunacy. I haven't been following this thread but I've
>been served and tried a couple different brands of mortabella and it
>pales in comparison to any brand offering something labeled German
>Bologna.
>
>Lou

WTF would you know about anything unless you shoot it into your veins
to get comatose.

Boar's Head makes an excellent version of mortadella that contains
whole pistachio nuts:
Click the Compatibility View button.
http://www.boarshead.com/digicatesse...roductCode=509

mortadella [mohr-tuh-DEHL-uh]
This smoked sausage originated in Bologna, Italy, and is the original
from which the slang name "baloney" came. It's made with ground beef
and pork, cubes of pork fat and seasonings. The Italian version, which
is not imported because it requires additional cooking steps before
the U.S. government will approve it, is air-dried and has a smooth,
delicate flavor. Canned, cooked versions are imported from Italy but
they do not taste like the original. The American mortadella is
basically bologna with cubes of pork fat and added garlic flavor. The
Germans produce an excellent mortadella that contains pistachio nuts.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sqwertz wrote:
> On Mon, 11 Jul 2011 23:49:12 -0400, Jean B. wrote:
>
>> Sqwertz wrote:
>>> On Mon, 11 Jul 2011 23:13:50 -0400, Jean B. wrote:
>>>
>>> Wise Cheez Waffies
>>>
>>>> Yeah, I thought they had stopped. But lo and behold! I spotted
>>>> them on the supermarket shelf. Hmmm. Maybe I can make an LC
>>>> version. How would I get the right amount of tang in the center?
>>>> I am thinking of the old Wispride, but I don't think that's
>>>> quite right--or is it? (Another thing I haven't had for a long
>>>> time. Does it still exist?) The exterior might be made from
>>>> crisped cheese and maybe some ground nuts.
>>> I don't think Wispride would work very well, but it is probably the
>>> closest thing out there. Maybe if you add a little more salt and
>>> citric acid? And dry it out a little bit to give it that "shelf
>>> stable" mouthfeel :-)
>> I just had an awful thought. I may HAVE to buy the Cheez Waffies
>> so I can compare them to whatever I come up with. This is all in
>> the name of experimentation, mind you.
>
> It would be hard to duplicate the waffle part in low-carb, I would
> think. I think you need that exact texture, IMO.
>
> -sw

Of course, I can't duplicate it. Well, actually, there are LC
"flours", so maybe I need to look for a clone recipe. I actually
looked at the Wispride and almost got some Old(e?) English cheese
in a jar. But there was another brand in between the two, which
had most of the ingredients that Wispride has minus the wine, so I
got that. It is a bit too soft and slightly less sharp then would
be ideal. Hmmm. Maybe I need to "study" the real thing.

--
Jean B.

sf wrote:
> On Mon, 11 Jul 2011 23:13:50 -0400, "Jean B." > wrote:
>
>> http://www.wisesnacks.com/Products/O...ezWaffies.aspx
>>
>> Yeah, I thought they had stopped. But lo and behold! I spotted
>> them on the supermarket shelf.
>
> HUH. Never heard of those things. I was thinking you meant real
> cheese waffles... you know, like another weird thing called chicken &
> waffles - which is something else I haven't tried yet (but I heard
> recently that we have a good place in town to go for it).
>
You've never heard of them? How sad. Well, maybe you wouldn't
like them. My daughter can resist them, so it IS possible. I'll
see whether someone has described them in the interim.

--
Jean B.

Lou Decruss wrote:
> On Tue, 12 Jul 2011 11:47:38 -0400, blake murphy
> > wrote:
>
>> On Mon, 11 Jul 2011 12:18:31 -0500, Sqwertz wrote:
>>
>>> On Mon, 11 Jul 2011 12:09:56 -0400, Jean B. wrote:
>>>
>>>> Sqwertz wrote:
>>>>
>>>>> I have somebody coming in from Pittsburgh in a couple weeks and they
>>>>> better be bringing Cheeze Waffies if they plan on staying here.
>>>> Oh, please don't get me thinking about Cheese Waffies.
>>> We both spelled it wrong. Here, have some Cheez Waffies!
>>>
>>> http://www.wisesnacks.com/Products/O...ezWaffies.aspx
>>>
>>> -sw
>> i used to see them (d.c.-area), but not any more.
>
> I haven't seen them in awhile but I don't look for them. They're
> addictive. I don't eat lots of junk food but I can finish a bag in
> one sitting. I freekin love them.
>
> Lou

Yeah. I used to buy them VERY rarely (once every few years) just
for that reason. But now that they are being discussed...

--
Jean B.

On 7/15/2011 10:36 AM, l, not -l wrote:
> On 15-Jul-2011, Nancy Young<email@replyto> wrote:
>
>>> In the past few months, Cheese Waffies, with a new name, have
>>> reappeared;
>>> they are now sold here as Jay's Cheese Wheels. Same look, same great
>>> taste, without the licensed name. I have two bags of them in the house
>>> now.
>>
>> I imagine I'll never be able to find that brand where I live.

> If your grocers carry Jay's\, Snyder's of Hanover , O-Ke-Doke or Kruncher's
> brand snacks you may be able to find/request them.
>
> Here's a picture of the bag to help you know what to look for:
> http://www.jaysfoods.com/DesktopModu...8/Default.aspx

Oh, we definitely have Snyder's, thanks for the pic! I'll be looking.

nancy

On Fri, 15 Jul 2011 09:45:42 -0400, Nancy Young wrote:

> On 7/15/2011 9:35 AM, l, not -l wrote:
>> On 14-Jul-2011, "Jean > wrote:
>
>>> You've never heard of them? How sad. Well, maybe you wouldn't
>>> like them. My daughter can resist them, so it IS possible. I'll
>>> see whether someone has described them in the interim.
>
>> I'm another fan of those things; they disappeared from around here (St.
>> Louis) for a number of years but recently returned - sort-of. When I was a
>> kid (in the 50s-60s), Cheese Waffies were sold in the St. Louis area under
>> the Old London brand.
>
> I thought they were better, but if I see the Wise brand, I always
> grab a couple of bags. When the subject first came up around here
> the last time, I bought the last 3 boxes of the Old London at my
> local supermarket. Of course, I didn't know that was the end of
> those.
>
> One time I saw the Wise brand at this nice deli I hit now and then,
> so I got 2 or 3 bags, they were $1. The woman at the checkout didn't
> know what they were and asked. They're hard to describe. I don't
> know why they're addicting. Just as well I only see them sporadically.

it's true that they're the junkiest of junk foods. go figure.

your pal,
blake

On Fri, 15 Jul 2011 09:03:35 -0500, Lou Decruss wrote:

> On Thu, 14 Jul 2011 23:35:12 -0400, "Jean B." > wrote:
>
>>Lou Decruss wrote:
>>> On Tue, 12 Jul 2011 11:47:38 -0400, blake murphy
>>> > wrote:
>>>
>>>> On Mon, 11 Jul 2011 12:18:31 -0500, Sqwertz wrote:
>>>>
>>>>> On Mon, 11 Jul 2011 12:09:56 -0400, Jean B. wrote:
>>>>>
>>>>>> Sqwertz wrote:
>>>>>>
>>>>>>> I have somebody coming in from Pittsburgh in a couple weeks and they
>>>>>>> better be bringing Cheeze Waffies if they plan on staying here.
>>>>>> Oh, please don't get me thinking about Cheese Waffies.
>>>>> We both spelled it wrong. Here, have some Cheez Waffies!
>>>>>
>>>>> http://www.wisesnacks.com/Products/O...ezWaffies.aspx
>>>>>
>>>>> -sw
>>>> i used to see them (d.c.-area), but not any more.
>>>
>>> I haven't seen them in awhile but I don't look for them. They're
>>> addictive. I don't eat lots of junk food but I can finish a bag in
>>> one sitting. I freekin love them.
>>>
>>> Lou
>>
>>Yeah. I used to buy them VERY rarely (once every few years) just
>>for that reason. But now that they are being discussed...
>
> Reading this group is not good for the waist line
>
> Lou

for me, it's not so much the waistline as 'god damn it, i want that, but i
ain't gonna pay fifty dollars shipping.'

your pal,
blake

On 7/11/2011 10:36 AM, Jean B. wrote:
>
> Oh! I hadn't thought of Lebanese bologna for decades. I THINK I was
> introduced to it at a childhood friend's house. I recall rather liking
> it--as vs. the regular bologna that I didn't like.

I can't even remember having bologna as a kid. I remember lots of PB&J
and maybe ham sandwiches but not bologna. Thinking about it now, I
can't even remember what I took for lunch. I know my mom packed it but
I guess it isn't memory-worthy.

On Jul 15, 10:08*pm, Cheryl > wrote:
> On 7/11/2011 10:36 AM, Jean B. wrote:
>
>
>
> > Oh! *I hadn't thought of Lebanese bologna for decades. *I THINK I was
> > introduced to it at a childhood friend's house. *I recall rather liking
> > it--as vs. the regular bologna that I didn't like.

Doesn't sound like the Lebanon stuff bears any resemblance to baloney.
>
> I can't even remember having bologna as a kid. *I remember lots of PB&J
> and maybe ham sandwiches but not bologna. *Thinking about it now, I
> can't even remember what I took for lunch. *I know my mom packed it but
> I guess it isn't memory-worthy.

Baloney is hard to forget unless you repress the memory out of
trauma. I remember a few times my mother made fried baloney. If you
want to go from bad to worse, fry baloney. Even worse, add process
cheese and put it on Wonder-type bread.

--Bryan

On Jul 15, 10:32*pm, Bryan > wrote:
> On Jul 15, 10:08*pm, Cheryl > wrote:
>
> > On 7/11/2011 10:36 AM, Jean B. wrote:
>
> > > Oh! *I hadn't thought of Lebanese bologna for decades. *I THINK I was
> > > introduced to it at a childhood friend's house. *I recall rather liking
> > > it--as vs. the regular bologna that I didn't like.
>
> Doesn't sound like the Lebanon stuff bears any resemblance to baloney.
>
>
>
> > I can't even remember having bologna as a kid. *I remember lots of PB&J
> > and maybe ham sandwiches but not bologna. *Thinking about it now, I
> > can't even remember what I took for lunch. *I know my mom packed it but
> > I guess it isn't memory-worthy.
>
> Baloney is hard to forget unless you repress the memory out of
> trauma. *I remember a few times my mother made fried baloney. *If you
> want to go from bad to worse, fry baloney. *Even worse, add process
> cheese and put it on Wonder-type bread.
>
> --Bryan

You realize baloney is the same as hot dogs, just a different shape?

I still tell the story of the best hot dogs you and I ever had Bryan.
The ones we cooked over a fire on a gravel bar, where in trying to get
the fire started we melted the lighter's spark wheel holding tabs and
the spark wheel, flint and spring all came out! And we managed to hold
them back together long enough to actually get the fire started!

Good thing too, else we'd have to have eaten raw hot dogs! ;-)

John Kuthe...

On Jul 15, 10:37*pm, John Kuthe > wrote:
> On Jul 15, 10:32*pm, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On Jul 15, 10:08*pm, Cheryl > wrote:
>
> > > On 7/11/2011 10:36 AM, Jean B. wrote:
>
> > > > Oh! *I hadn't thought of Lebanese bologna for decades. *I THINK I was
> > > > introduced to it at a childhood friend's house. *I recall rather liking
> > > > it--as vs. the regular bologna that I didn't like.
>
> > Doesn't sound like the Lebanon stuff bears any resemblance to baloney.
>
> > > I can't even remember having bologna as a kid. *I remember lots of PB&J
> > > and maybe ham sandwiches but not bologna. *Thinking about it now, I
> > > can't even remember what I took for lunch. *I know my mom packed it but
> > > I guess it isn't memory-worthy.
>
> > Baloney is hard to forget unless you repress the memory out of
> > trauma. *I remember a few times my mother made fried baloney. *If you
> > want to go from bad to worse, fry baloney. *Even worse, add process
> > cheese and put it on Wonder-type bread.
>
> > --Bryan
>
> You realize baloney is the same as hot dogs, just a different shape?

No.
>
> I still tell the story of the best hot dogs you and I ever had Bryan.
> The ones we cooked over a fire on a gravel bar, where in trying to get
> the fire started we melted the lighter's spark wheel holding tabs and
> the spark wheel, flint and spring all came out! And we managed to hold
> them back together long enough to actually get the fire started!
>
> Good thing too, else we'd have to have eaten raw hot dogs! ;-)

There's no such thing as "'raw' hot dogs."
>
> John Kuthe...

--Bryan

On Jul 15, 11:08*pm, Cheryl > wrote:

> I can't even remember having bologna as a kid. *I remember lots of PB&J
> and maybe ham sandwiches but not bologna. *Thinking about it now, I
> can't even remember what I took for lunch. *I know my mom packed it but
> I guess it isn't memory-worthy.



Yeah well, whatever it was, you're alive today. Now thank your
mother and shut up. Thank you.

TJ

On Sat, 16 Jul 2011 05:16:36 -0500, Sqwertz wrote:

> On Fri, 15 Jul 2011 13:35:38 GMT, l, not -l wrote:
>
>> I'm another fan of those things; they disappeared from around here (St.
>> Louis) for a number of years but recently returned - sort-of. When I was a
>> kid (in the 50s-60s), Cheese Waffies were sold in the St. Louis area under
>> the Old London brand. Years later, Old London quit making them here and
>> Wise took over the territory. A few years ago, Wise quit distributing
>> products west of the Mississippi and the hunt was on for a new source.
>>
>> In the past few months, Cheese Waffies, with a new name, have reappeared;
>> they are now sold here as Jay's Cheese Wheels. Same look, same great
>> taste, without the licensed name. I have two bags of them in the house
>> now.
>
> Old London brand disappeared from the shelves about 6-8 months ago. A
> sign on the shelf where they used to be said they are NO LONIGER
> AVAILABLE. Thay could never keep them in stock and were the only
> place in town that carried them. Obviously they had some sort of
> marketing/supply problem because they sold them as quick as they could
> get them. I bought 9 bags last time I saw them.
>
> Cheddar only. Never the Swiss ones.
>
> -sw

never even heard of a swiss version.

your pal,
blake

On 7/15/2011 12:10 PM, blake murphy wrote:
> On Fri, 15 Jul 2011 09:45:42 -0400, Nancy Young wrote:

>> One time I saw the Wise brand at this nice deli I hit now and then,
>> so I got 2 or 3 bags, they were $1. The woman at the checkout didn't
>> know what they were and asked. They're hard to describe. I don't
>> know why they're addicting. Just as well I only see them sporadically.
>
> it's true that they're the junkiest of junk foods. go figure.

Right? I mean, it's like spray cheese at its worst, what is that
stuff?

nancy

On Jul 16, 11:33*am, Nancy Young <email@replyto> wrote:
> On 7/15/2011 12:10 PM, blake murphy wrote:
>
> > On Fri, 15 Jul 2011 09:45:42 -0400, Nancy Young wrote:
> >> One time I saw the Wise brand at this nice deli I hit now and then,
> >> so I got 2 or 3 bags, they were $1. *The woman at the checkout didn't
> >> know what they were and asked. *They're hard to describe. *I don't
> >> know why they're addicting. *Just as well I only see them sporadically.
>
> > it's true that they're the junkiest of junk foods. *go figure.
>
> Right? *I mean, it's like spray cheese at its worst, what is that
> stuff?
>
> nancy

ConAgra cheese dip in an aerosol can!

John Kuthe....