Would this work?

I have a recipe that I have been making for years. It's basically a lot of
different raw veggies, cut up unless they are small to begin with. Cubes of
Swiss Cheese, slices of hard salami, fresh chopped parsley, olives, Italian
dressing and large shell pasta. Angela found a similar recipe that has no
meat or cheese but beans instead and a different shape of pasta. So I make
these types of salad several times a year, especially when I need to make
for a crowd.

But what I have now and need to use up is some summer sausage. Would this
work in such a dish? I think I also might have some sort of salami but it
isn't the hard kind. I know that will work but it tends to break down as
the salad sits.

If I do use the sausage, should I use a different kind of cheese and/or
dressing? I have a couple of chunks of good cheddar that I could cube up.
Just not sure how that would work with Italian. I also have Honey Mustard,
Ranch and a simple olive oil and vinegar type. The natives were ripping
through salad like crazy and now that it's hot you'd think that would be
what they'd want. But no. Salad consumption has slowed and one of them has
quit eating dressing again. At least the dressing I have was cheap.

On Tue, 8 Jul 2014 00:20:05 -0700, "Julie Bove"
> wrote:

>Would this work?
>
>I have a recipe that I have been making for years. It's basically a lot of
>different raw veggies, cut up unless they are small to begin with. Cubes of
>Swiss Cheese, slices of hard salami, fresh chopped parsley, olives, Italian
>dressing and large shell pasta. Angela found a similar recipe that has no
>meat or cheese but beans instead and a different shape of pasta. So I make
>these types of salad several times a year, especially when I need to make
>for a crowd.
>
>But what I have now and need to use up is some summer sausage. Would this
>work in such a dish? I think I also might have some sort of salami but it
>isn't the hard kind. I know that will work but it tends to break down as
>the salad sits.
>
>If I do use the sausage, should I use a different kind of cheese and/or
>dressing? I have a couple of chunks of good cheddar that I could cube up.
>Just not sure how that would work with Italian. I also have Honey Mustard,
>Ranch and a simple olive oil and vinegar type. The natives were ripping
>through salad like crazy and now that it's hot you'd think that would be
>what they'd want. But no. Salad consumption has slowed and one of them has
>quit eating dressing again. At least the dressing I have was cheap.

summer sausage and salami are birds of a feather. No reason why not
to use either.
Janet US

On Tue, 08 Jul 2014 08:55:30 -0600, Janet Bostwick
> wrote:

>On Tue, 8 Jul 2014 00:20:05 -0700, "Julie Bove"
> wrote:
>
>>Would this work?
>>
>>I have a recipe that I have been making for years. It's basically a lot of
>>different raw veggies, cut up unless they are small to begin with. Cubes of
>>Swiss Cheese, slices of hard salami, fresh chopped parsley, olives, Italian
>>dressing and large shell pasta. Angela found a similar recipe that has no
>>meat or cheese but beans instead and a different shape of pasta. So I make
>>these types of salad several times a year, especially when I need to make
>>for a crowd.
>>
>>But what I have now and need to use up is some summer sausage. Would this
>>work in such a dish? I think I also might have some sort of salami but it
>>isn't the hard kind. I know that will work but it tends to break down as
>>the salad sits.
>>
>>If I do use the sausage, should I use a different kind of cheese and/or
>>dressing? I have a couple of chunks of good cheddar that I could cube up.
>>Just not sure how that would work with Italian. I also have Honey Mustard,
>>Ranch and a simple olive oil and vinegar type. The natives were ripping
>>through salad like crazy and now that it's hot you'd think that would be
>>what they'd want. But no. Salad consumption has slowed and one of them has
>>quit eating dressing again. At least the dressing I have was cheap.
>
>summer sausage and salami are birds of a feather.

Have you ever seen a summer sausage fly?

On Tue, 08 Jul 2014 15:16:38 -0400, Brooklyn1
> wrote:

>On Tue, 08 Jul 2014 08:55:30 -0600, Janet Bostwick
> wrote:
>
>>On Tue, 8 Jul 2014 00:20:05 -0700, "Julie Bove"
> wrote:
>>
>>>Would this work?
>>>
>>>I have a recipe that I have been making for years. It's basically a lot of
>>>different raw veggies, cut up unless they are small to begin with. Cubes of
>>>Swiss Cheese, slices of hard salami, fresh chopped parsley, olives, Italian
>>>dressing and large shell pasta. Angela found a similar recipe that has no
>>>meat or cheese but beans instead and a different shape of pasta. So I make
>>>these types of salad several times a year, especially when I need to make
>>>for a crowd.
>>>
>>>But what I have now and need to use up is some summer sausage. Would this
>>>work in such a dish? I think I also might have some sort of salami but it
>>>isn't the hard kind. I know that will work but it tends to break down as
>>>the salad sits.
>>>
>>>If I do use the sausage, should I use a different kind of cheese and/or
>>>dressing? I have a couple of chunks of good cheddar that I could cube up.
>>>Just not sure how that would work with Italian. I also have Honey Mustard,
>>>Ranch and a simple olive oil and vinegar type. The natives were ripping
>>>through salad like crazy and now that it's hot you'd think that would be
>>>what they'd want. But no. Salad consumption has slowed and one of them has
>>>quit eating dressing again. At least the dressing I have was cheap.
>>
>>summer sausage and salami are birds of a feather.
>
>Have you ever seen a summer sausage fly?

When the hausfrau gets angry, many things fly ;o)
Janet US

"Janet Bostwick" > wrote in message
...
> On Tue, 8 Jul 2014 00:20:05 -0700, "Julie Bove"
> > wrote:
>
>>Would this work?
>>
>>I have a recipe that I have been making for years. It's basically a lot
>>of
>>different raw veggies, cut up unless they are small to begin with. Cubes
>>of
>>Swiss Cheese, slices of hard salami, fresh chopped parsley, olives,
>>Italian
>>dressing and large shell pasta. Angela found a similar recipe that has no
>>meat or cheese but beans instead and a different shape of pasta. So I
>>make
>>these types of salad several times a year, especially when I need to make
>>for a crowd.
>>
>>But what I have now and need to use up is some summer sausage. Would this
>>work in such a dish? I think I also might have some sort of salami but it
>>isn't the hard kind. I know that will work but it tends to break down as
>>the salad sits.
>>
>>If I do use the sausage, should I use a different kind of cheese and/or
>>dressing? I have a couple of chunks of good cheddar that I could cube up.
>>Just not sure how that would work with Italian. I also have Honey
>>Mustard,
>>Ranch and a simple olive oil and vinegar type. The natives were ripping
>>through salad like crazy and now that it's hot you'd think that would be
>>what they'd want. But no. Salad consumption has slowed and one of them
>>has
>>quit eating dressing again. At least the dressing I have was cheap.
>
> summer sausage and salami are birds of a feather. No reason why not
> to use either.
> Janet US

Thanks!

On Tuesday, July 8, 2014 2:20:05 AM UTC-5, Julie Bove wrote:
> Would this work?
>
>
>
> I have a recipe that I have been making for years. It's basically a lot of
>
> different raw veggies, cut up unless they are small to begin with. Cubes of
>
> Swiss Cheese, slices of hard salami, fresh chopped parsley, olives, Italian
>
> dressing and large shell pasta. Angela found a similar recipe that has no
>
> meat or cheese but beans instead and a different shape of pasta. So I make
>
> these types of salad several times a year, especially when I need to make
>
> for a crowd.
>
>
>
> But what I have now and need to use up is some summer sausage. Would this
>
> work in such a dish? I think I also might have some sort of salami but it
>
> isn't the hard kind. I know that will work but it tends to break down as
>
> the salad sits.
>
>
>
> If I do use the sausage, should I use a different kind of cheese and/or
>
> dressing? I have a couple of chunks of good cheddar that I could cube up.
>
> Just not sure how that would work with Italian. I also have Honey Mustard,
>
> Ranch and a simple olive oil and vinegar type. The natives were ripping
>
> through salad like crazy and now that it's hot you'd think that would be
>
> what they'd want. But no. Salad consumption has slowed and one of them has
>
> quit eating dressing again. At least the dressing I have was cheap.
sure I would us the summer sausage, it sounds good to me.

"Janet Bostwick" > wrote in message
...
> On Tue, 8 Jul 2014 00:20:05 -0700, "Julie Bove"
> > wrote:
>
>>Would this work?
>>
>>I have a recipe that I have been making for years. It's basically a lot
>>of
>>different raw veggies, cut up unless they are small to begin with. Cubes
>>of
>>Swiss Cheese, slices of hard salami, fresh chopped parsley, olives,
>>Italian
>>dressing and large shell pasta. Angela found a similar recipe that has no
>>meat or cheese but beans instead and a different shape of pasta. So I
>>make
>>these types of salad several times a year, especially when I need to make
>>for a crowd.
>>
>>But what I have now and need to use up is some summer sausage. Would this
>>work in such a dish? I think I also might have some sort of salami but it
>>isn't the hard kind. I know that will work but it tends to break down as
>>the salad sits.
>>
>>If I do use the sausage, should I use a different kind of cheese and/or
>>dressing? I have a couple of chunks of good cheddar that I could cube up.
>>Just not sure how that would work with Italian. I also have Honey
>>Mustard,
>>Ranch and a simple olive oil and vinegar type. The natives were ripping
>>through salad like crazy and now that it's hot you'd think that would be
>>what they'd want. But no. Salad consumption has slowed and one of them
>>has
>>quit eating dressing again. At least the dressing I have was cheap.
>
> summer sausage and salami are birds of a feather. No reason why not
> to use either.

I love Salami, but detest summer sausage. Birds of a feather, you say? I
think not!

On Tue, 8 Jul 2014 15:39:51 -0700, "Pico Rico" >
wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> On Tue, 8 Jul 2014 00:20:05 -0700, "Julie Bove"
>> > wrote:
>>
>>>Would this work?
>>>
>>>I have a recipe that I have been making for years. It's basically a lot
>>>of
>>>different raw veggies, cut up unless they are small to begin with. Cubes
>>>of
>>>Swiss Cheese, slices of hard salami, fresh chopped parsley, olives,
>>>Italian
>>>dressing and large shell pasta. Angela found a similar recipe that has no
>>>meat or cheese but beans instead and a different shape of pasta. So I
>>>make
>>>these types of salad several times a year, especially when I need to make
>>>for a crowd.
>>>
>>>But what I have now and need to use up is some summer sausage. Would this
>>>work in such a dish? I think I also might have some sort of salami but it
>>>isn't the hard kind. I know that will work but it tends to break down as
>>>the salad sits.
>>>
>>>If I do use the sausage, should I use a different kind of cheese and/or
>>>dressing? I have a couple of chunks of good cheddar that I could cube up.
>>>Just not sure how that would work with Italian. I also have Honey
>>>Mustard,
>>>Ranch and a simple olive oil and vinegar type. The natives were ripping
>>>through salad like crazy and now that it's hot you'd think that would be
>>>what they'd want. But no. Salad consumption has slowed and one of them
>>>has
>>>quit eating dressing again. At least the dressing I have was cheap.
>>
>> summer sausage and salami are birds of a feather. No reason why not
>> to use either.
>
>I love Salami, but detest summer sausage. Birds of a feather, you say? I
>think not!
>
you are making an assumption that all summer sausage tastes alike and
all salami tastes alike. Every butcher and sausage maker has their
own special tweak. However, summer sausage is more like salami than
bologna or a thousand other sausages. Fact is, what she is making is
a pasta take-off on a Chef's salad. In such a salad, whatever meat
and cheese floats your boat works.
Janet US

"Janet Bostwick" > wrote in message
...
> On Tue, 8 Jul 2014 15:39:51 -0700, "Pico Rico" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Tue, 8 Jul 2014 00:20:05 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>Would this work?
>>>>
>>>>I have a recipe that I have been making for years. It's basically a lot
>>>>of
>>>>different raw veggies, cut up unless they are small to begin with.
>>>>Cubes
>>>>of
>>>>Swiss Cheese, slices of hard salami, fresh chopped parsley, olives,
>>>>Italian
>>>>dressing and large shell pasta. Angela found a similar recipe that has
>>>>no
>>>>meat or cheese but beans instead and a different shape of pasta. So I
>>>>make
>>>>these types of salad several times a year, especially when I need to
>>>>make
>>>>for a crowd.
>>>>
>>>>But what I have now and need to use up is some summer sausage. Would
>>>>this
>>>>work in such a dish? I think I also might have some sort of salami but
>>>>it
>>>>isn't the hard kind. I know that will work but it tends to break down
>>>>as
>>>>the salad sits.
>>>>
>>>>If I do use the sausage, should I use a different kind of cheese and/or
>>>>dressing? I have a couple of chunks of good cheddar that I could cube
>>>>up.
>>>>Just not sure how that would work with Italian. I also have Honey
>>>>Mustard,
>>>>Ranch and a simple olive oil and vinegar type. The natives were ripping
>>>>through salad like crazy and now that it's hot you'd think that would be
>>>>what they'd want. But no. Salad consumption has slowed and one of them
>>>>has
>>>>quit eating dressing again. At least the dressing I have was cheap.
>>>
>>> summer sausage and salami are birds of a feather. No reason why not
>>> to use either.
>>
>>I love Salami, but detest summer sausage. Birds of a feather, you say? I
>>think not!
>>
> you are making an assumption that all summer sausage tastes alike and
> all salami tastes alike. Every butcher and sausage maker has their
> own special tweak. However, summer sausage is more like salami than
> bologna or a thousand other sausages. Fact is, what she is making is
> a pasta take-off on a Chef's salad. In such a salad, whatever meat
> and cheese floats your boat works.
> Janet US

of course anyone can do as they please. But different salami types are
still salami, and different summer sausage types are still summer sausage.
You will not find a type of summer sausage that is more like salami than
some type of salami is. Yes, I suppose summer sausage is more like salami
that it is like cantaloupe too.

On Tue, 8 Jul 2014 15:39:51 -0700, "Pico Rico" >
wrote:

> I love Salami, but detest summer sausage. Birds of a feather, you say?

I'm not crazy about summer sausage either.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"rosie" > wrote in message
...
> On Tuesday, July 8, 2014 2:20:05 AM UTC-5, Julie Bove wrote:
>> Would this work?
>>
>>
>>
>> I have a recipe that I have been making for years. It's basically a lot
>> of
>>
>> different raw veggies, cut up unless they are small to begin with. Cubes
>> of
>>
>> Swiss Cheese, slices of hard salami, fresh chopped parsley, olives,
>> Italian
>>
>> dressing and large shell pasta. Angela found a similar recipe that has
>> no
>>
>> meat or cheese but beans instead and a different shape of pasta. So I
>> make
>>
>> these types of salad several times a year, especially when I need to make
>>
>> for a crowd.
>>
>>
>>
>> But what I have now and need to use up is some summer sausage. Would
>> this
>>
>> work in such a dish? I think I also might have some sort of salami but
>> it
>>
>> isn't the hard kind. I know that will work but it tends to break down as
>>
>> the salad sits.
>>
>>
>>
>> If I do use the sausage, should I use a different kind of cheese and/or
>>
>> dressing? I have a couple of chunks of good cheddar that I could cube
>> up.
>>
>> Just not sure how that would work with Italian. I also have Honey
>> Mustard,
>>
>> Ranch and a simple olive oil and vinegar type. The natives were ripping
>>
>> through salad like crazy and now that it's hot you'd think that would be
>>
>> what they'd want. But no. Salad consumption has slowed and one of them
>> has
>>
>> quit eating dressing again. At least the dressing I have was cheap.
> sure I would us the summer sausage, it sounds good to me.

Thanks. Will come up with something then.

"Pico Rico" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
>> On Tue, 8 Jul 2014 00:20:05 -0700, "Julie Bove"
>> > wrote:
>>
>>>Would this work?
>>>
>>>I have a recipe that I have been making for years. It's basically a lot
>>>of
>>>different raw veggies, cut up unless they are small to begin with. Cubes
>>>of
>>>Swiss Cheese, slices of hard salami, fresh chopped parsley, olives,
>>>Italian
>>>dressing and large shell pasta. Angela found a similar recipe that has
>>>no
>>>meat or cheese but beans instead and a different shape of pasta. So I
>>>make
>>>these types of salad several times a year, especially when I need to make
>>>for a crowd.
>>>
>>>But what I have now and need to use up is some summer sausage. Would
>>>this
>>>work in such a dish? I think I also might have some sort of salami but
>>>it
>>>isn't the hard kind. I know that will work but it tends to break down as
>>>the salad sits.
>>>
>>>If I do use the sausage, should I use a different kind of cheese and/or
>>>dressing? I have a couple of chunks of good cheddar that I could cube
>>>up.
>>>Just not sure how that would work with Italian. I also have Honey
>>>Mustard,
>>>Ranch and a simple olive oil and vinegar type. The natives were ripping
>>>through salad like crazy and now that it's hot you'd think that would be
>>>what they'd want. But no. Salad consumption has slowed and one of them
>>>has
>>>quit eating dressing again. At least the dressing I have was cheap.
>>
>> summer sausage and salami are birds of a feather. No reason why not
>> to use either.
>
> I love Salami, but detest summer sausage. Birds of a feather, you say? I
> think not!

I can't stand either one.

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

I just didn't know if the taste would be right or if it would fall to
pieces. I won't be eating it so want to make something that husband would
eat.

On Tue, 8 Jul 2014 20:09:05 -0700, "Pico Rico" >
wrote:

>
>of course anyone can do as they please. But different salami types are
>still salami, and different summer sausage types are still summer sausage.
>You will not find a type of summer sausage that is more like salami than
>some type of salami is. Yes, I suppose summer sausage is more like salami
>that it is like cantaloupe too.

Summer sausage is indeed a type of salami... all salami is a type of
salami.
http://en.wikipedia.org/wiki/Summer_sausage
http://www.foodsubs.com/MeatcureCC.html

"Brooklyn1" > wrote in message
...
> On Tue, 8 Jul 2014 20:09:05 -0700, "Pico Rico" >
> wrote:
>
>>
>>of course anyone can do as they please. But different salami types are
>>still salami, and different summer sausage types are still summer sausage.
>>You will not find a type of summer sausage that is more like salami than
>>some type of salami is. Yes, I suppose summer sausage is more like salami
>>that it is like cantaloupe too.
>
> Summer sausage is indeed a type of salami... all salami is a type of
> salami.
> http://en.wikipedia.org/wiki/Summer_sausage
> http://www.foodsubs.com/MeatcureCC.html

Thanks.

On Tue, 8 Jul 2014 22:58:31 -0700, "Julie Bove"
> wrote:

> I just didn't know if the taste would be right or if it would fall to
> pieces. I won't be eating it so want to make something that husband would
> eat.

It's probably me, but I wouldn't just cut it up and throw it into a
salad. I'd "fry" it in a dry pan and crisp it up first.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Tue, 8 Jul 2014 22:57:16 -0700, "Julie Bove"
> wrote:

>
> "Pico Rico" > wrote in message
> ...
> >
> >>
> >> summer sausage and salami are birds of a feather. No reason why not
> >> to use either.
> >
> > I love Salami, but detest summer sausage. Birds of a feather, you say? I
> > think not!
>
> I can't stand either one.

I'm with Pico. Another sausage I can't stand is Spanish cured
chorizo. It always tastes spoiled to me. I like fresh Spanish
chorizo though. That's completely different and delicious.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Tue, 8 Jul 2014 22:58:31 -0700, "Julie Bove"
> > wrote:
>
>> I just didn't know if the taste would be right or if it would fall to
>> pieces. I won't be eating it so want to make something that husband
>> would
>> eat.
>
> It's probably me, but I wouldn't just cut it up and throw it into a
> salad. I'd "fry" it in a dry pan and crisp it up first.
>

well, that surely could not hurt. good thinking.

"sf" > wrote in message
...
> On Tue, 8 Jul 2014 22:58:31 -0700, "Julie Bove"
> > wrote:
>
>> I just didn't know if the taste would be right or if it would fall to
>> pieces. I won't be eating it so want to make something that husband
>> would
>> eat.
>
> It's probably me, but I wouldn't just cut it up and throw it into a
> salad. I'd "fry" it in a dry pan and crisp it up first.

I just cut it up. Turns out what I thought was salami was soprasetta but I
used that as well. Had a hard time finding Swiss. That used to be widely
available. Apparently it's not any more unless you want sliced which I have
had to resort to in the past. I did find Emmentaler but it was around $10
for a small chunk. I hope they like the salad!

On Wed, 09 Jul 2014 17:31:59 -0700, sf > wrote:

>On Tue, 8 Jul 2014 22:58:31 -0700, "Julie Bove"
> wrote:
>
>> I just didn't know if the taste would be right or if it would fall to
>> pieces. I won't be eating it so want to make something that husband would
>> eat.
>
>It's probably me, but I wouldn't just cut it up and throw it into a
>salad. I'd "fry" it in a dry pan and crisp it up first.

Yuk! No wonder you don't like summer sausage. Shudder. . .
Janet US

On Wed, 09 Jul 2014 23:20:31 -0600, Janet Bostwick
> wrote:

> On Wed, 09 Jul 2014 17:31:59 -0700, sf > wrote:
>
> >On Tue, 8 Jul 2014 22:58:31 -0700, "Julie Bove"
> > wrote:
> >
> >> I just didn't know if the taste would be right or if it would fall to
> >> pieces. I won't be eating it so want to make something that husband would
> >> eat.
> >
> >It's probably me, but I wouldn't just cut it up and throw it into a
> >salad. I'd "fry" it in a dry pan and crisp it up first.
>
> Yuk! No wonder you don't like summer sausage. Shudder. . .

No, I hate summer sausage in it's original state. I was just thinking
it might be better that way. <shrug>


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Wed, 09 Jul 2014 23:20:31 -0600, Janet Bostwick
> > wrote:
>
>> On Wed, 09 Jul 2014 17:31:59 -0700, sf > wrote:
>>
>> >On Tue, 8 Jul 2014 22:58:31 -0700, "Julie Bove"
>> > wrote:
>> >
>> >> I just didn't know if the taste would be right or if it would fall to
>> >> pieces. I won't be eating it so want to make something that husband
>> >> would
>> >> eat.
>> >
>> >It's probably me, but I wouldn't just cut it up and throw it into a
>> >salad. I'd "fry" it in a dry pan and crisp it up first.
>>
>> Yuk! No wonder you don't like summer sausage. Shudder. . .
>
> No, I hate summer sausage in it's original state. I was just thinking
> it might be better that way. <shrug>

I highly doubt it.

On Wed, 09 Jul 2014 23:20:31 -0600, Janet Bostwick
> wrote:

>On Wed, 09 Jul 2014 17:31:59 -0700, sf > wrote:
>
>>On Tue, 8 Jul 2014 22:58:31 -0700, "Julie Bove"
> wrote:
>>
>>> I just didn't know if the taste would be right or if it would fall to
>>> pieces. I won't be eating it so want to make something that husband would
>>> eat.
>>
>>It's probably me, but I wouldn't just cut it up and throw it into a
>>salad. I'd "fry" it in a dry pan and crisp it up first.
>
>Yuk! No wonder you don't like summer sausage. Shudder. . .
>Janet US

The only salami that's good fried is kosher salami, but still not
fried in a salad... blech! Summer sausage, (cervelat) is a type of
Swiss salami, and like all salami quality varies by manufacturer...
with all cold cuts generally you get what you pay for... typically
those mail order gift boxes that include summer sausage send dreck.
Hillshire Farms happens to produce an excellent summer sausage.
http://tinyurl.com/mz3ttwd
http://www.walmart.com/search/search...ire&_tt=summer
sausage
Much better than Bridgford and a thousand times better than Hickory
Farms.

On Wed, 9 Jul 2014 23:34:47 -0700, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Wed, 09 Jul 2014 23:20:31 -0600, Janet Bostwick
>> > wrote:
>>
>>> On Wed, 09 Jul 2014 17:31:59 -0700, sf > wrote:
>>>
>>> >On Tue, 8 Jul 2014 22:58:31 -0700, "Julie Bove"
>>> > wrote:
>>> >
>>> >> I just didn't know if the taste would be right or if it would fall to
>>> >> pieces. I won't be eating it so want to make something that husband
>>> >> would
>>> >> eat.
>>> >
>>> >It's probably me, but I wouldn't just cut it up and throw it into a
>>> >salad. I'd "fry" it in a dry pan and crisp it up first.
>>>
>>> Yuk! No wonder you don't like summer sausage. Shudder. . .
>>
>> No, I hate summer sausage in it's original state. I was just thinking
>> it might be better that way. <shrug>
>
>I highly doubt it.

"it"?

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

You are correct, and Janet is incorrect. Summer sausage is the
cheapest, crappiest, shelf stable junk. No wonder why our Ms. White
Trash wants to use it in her pasta salad. Between that, and her
****ing imitation mayo... I swear, who let her out of the pig wallow
to pollute the larger gene pool?

--Bryan

On Thu, 10 Jul 2014 11:34:03 -0700 (PDT), Bryan-TGWWW
> wrote:

> Between that, and her > ****ing imitation mayo... I swear,
> who let her out of the pig wallow to pollute the larger gene pool?

She can't eat eggs and I suggested it. I happen to like the product
in spite knowing there are no eggs in it. Why? Because it tastes
good. I have your attitude about tofu that pretends to be something
it is not (TVP products).

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wednesday, July 9, 2014 8:39:27 AM UTC-4, Brooklyn1 wrote:
> On Tue, 8 Jul 2014 20:09:05 -0700, "Pico Rico" >
>
> wrote:
>
>
>
> >
>
> >of course anyone can do as they please. But different salami types are
>
> >still salami, and different summer sausage types are still summer sausage.
>
> >You will not find a type of summer sausage that is more like salami than
>
> >some type of salami is. Yes, I suppose summer sausage is more like salami
>
> >that it is like cantaloupe too.
>
>
>
> Summer sausage is indeed a type of salami... all salami is a type of
>
> salami.
>
> http://en.wikipedia.org/wiki/Summer_sausage
>
> http://www.foodsubs.com/MeatcureCC.html

I'm sure you're aware that both of those links say nothing of the sort. You're spreading disinformation again.

On Thursday, July 10, 2014 2:41:50 PM UTC-4, sf wrote:
> On Thu, 10 Jul 2014 11:34:03 -0700 (PDT), Bryan-TGWWW
>
> > wrote:
>
>
>
> > Between that, and her > ****ing imitation mayo... I swear,
>
> > who let her out of the pig wallow to pollute the larger gene pool?
>
>
>
> She can't eat eggs and I suggested it. I happen to like the product
>
> in spite knowing there are no eggs in it. Why? Because it tastes
>
> good. I have your attitude about tofu that pretends to be something
>
> it is not (TVP products).
>
>
>
> --
>
> All you need is love. But a little chocolate now and then doesn't hurt.

I'm sure it tastes good to a white trash hog like you.

On Thu, 10 Jul 2014 11:34:03 -0700 (PDT), Bryan-TGWWW
> wrote:

SNIP
>
>You are correct, and Janet is incorrect. Summer sausage is the
>cheapest, crappiest, shelf stable junk. No wonder why our Ms. White
>Trash wants to use it in her pasta salad. Between that, and her
>****ing imitation mayo... I swear, who let her out of the pig wallow
>to pollute the larger gene pool?
>
>--Bryan
Play nice. I just took you out of the bozo bin.
Janet US

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

It's not imitation mayo and it comes highly rated.

medavis5 LOWST IQ Babbled:
>Brooklyn1 wrote:
>>
>> Summer sausage is indeed a type of salami... all salami is a type of
>> salami.
>>
>> http://en.wikipedia.org/wiki/Summer_sausage
>>
>> http://www.foodsubs.com/MeatcureCC.html
>
>I'm sure you're aware that both of those links say nothing of the sort. You're spreading disinformation again.

So you're an UNeducated *illiterate* POS.

"Brooklyn1" > wrote in message
...
> medavis5 LOWST IQ Babbled:
>>Brooklyn1 wrote:
>>>
>>> Summer sausage is indeed a type of salami... all salami is a type of
>>> salami.
>>>
>>> http://en.wikipedia.org/wiki/Summer_sausage
>>>
>>> http://www.foodsubs.com/MeatcureCC.html
>>
>>I'm sure you're aware that both of those links say nothing of the sort.
>>You're spreading disinformation again.
>
> So you're an UNeducated *illiterate* POS.

Well, I don't know what it is for sure but... Daughter loved the pasta
salad. I did not use the usual Italian dressed but instead used Newman's
Own, Olive Oil and Vinegar because I had several bottles. I added dried red
hot peppers, garlic, dried parsley and dried whole Greek Oregano.

And apparently the coleslaw was a huge success too. I had made a double
batch and came home to find half of it gone. Good thing I bought extra
ingredients so I can make a double batch.

Julie Bove wrote:
>
> And apparently the coleslaw was a huge success too. I had made a double
> batch and came home to find half of it gone. Good thing I bought extra
> ingredients so I can make a double batch.

What is your recipe for coleslaw, Julie? I might try it. I have a
pretty darn good recipe to make my own but, recently, I found a
grocery store version (Food Lion) that's pretty darn good.

G.

On Thu, 10 Jul 2014 20:24:23 -0700, "Julie Bove"
> wrote:

>
> "Brooklyn1" > wrote in message
> ...
> > medavis5 LOWST IQ Babbled:
> >>Brooklyn1 wrote:
> >>>
> >>> Summer sausage is indeed a type of salami... all salami is a type of
> >>> salami.
> >>>
> >>> http://en.wikipedia.org/wiki/Summer_sausage
> >>>
> >>> http://www.foodsubs.com/MeatcureCC.html
> >>
> >>I'm sure you're aware that both of those links say nothing of the sort.
> >>You're spreading disinformation again.
> >
> > So you're an UNeducated *illiterate* POS.
>
> Well, I don't know what it is for sure but.

WTH is he blithering on about now? The second one says Summer Sausage
Varieties include landjaeger and thuringer. Substitutes: blockwurst

blockwurst Notes: This is a spicy German pork sausage that's
usually served in sandwiches. It comes ready-to-eat. Substitutes:
cervelat (very similar) OR bierwurst

Next he's going to claim that bologna (something he is full of) is a
substitute for salami. Sure it is, in the same sense that fish is a
substitute for red meat.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Fri, 11 Jul 2014 07:42:44 -0400, Gary > wrote:

> Julie Bove wrote:
> >
> > And apparently the coleslaw was a huge success too. I had made a double
> > batch and came home to find half of it gone. Good thing I bought extra
> > ingredients so I can make a double batch.
>
> What is your recipe for coleslaw, Julie? I might try it. I have a
> pretty darn good recipe to make my own but, recently, I found a
> grocery store version (Food Lion) that's pretty darn good.
>
I like grocery store cole slaw. In fact, most of the time I'd rather
buy it than make it so I don't have to deal with leftover cabbage.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Fri, 11 Jul 2014 06:10:42 -0700, sf > wrote:

>On Thu, 10 Jul 2014 20:24:23 -0700, "Julie Bove"
> wrote:
>
>>
>> "Brooklyn1" > wrote in message
>> ...
>> > medavis5 LOWST IQ Babbled:
>> >>Brooklyn1 wrote:
>> >>>
>> >>> Summer sausage is indeed a type of salami... all salami is a type of
>> >>> salami.
>> >>>
>> >>> http://en.wikipedia.org/wiki/Summer_sausage
>> >>>
>> >>> http://www.foodsubs.com/MeatcureCC.html
>> >>
>> >>I'm sure you're aware that both of those links say nothing of the sort.
>> >>You're spreading disinformation again.
>> >
>> > So you're an UNeducated *illiterate* POS.
>>
>> Well, I don't know what it is for sure but.
>
>WTH is he blithering on about now? The second one says Summer Sausage
>Varieties include landjaeger and thuringer. Substitutes: blockwurst
>
>blockwurst Notes: This is a spicy German pork sausage that's
>usually served in sandwiches. It comes ready-to-eat. Substitutes:
>cervelat (very similar) OR bierwurst

Those are all types of salami, you ILLITERATE ****.
There is no such thing as salami salami... same as there is no such
thing as ham ham. This functionally ILLITERATE lard assed **** with
no reading comprehension ability whatsoever is what teaches kids...
yikes!

On Fri, 11 Jul 2014 06:12:24 -0700, sf > wrote:

>On Fri, 11 Jul 2014 07:42:44 -0400, Gary > wrote:
>
>> Julie Bove wrote:
>> >
>> > And apparently the coleslaw was a huge success too. I had made a double
>> > batch and came home to find half of it gone. Good thing I bought extra
>> > ingredients so I can make a double batch.
>>
>> What is your recipe for coleslaw, Julie? I might try it. I have a
>> pretty darn good recipe to make my own but, recently, I found a
>> grocery store version (Food Lion) that's pretty darn good.
>>
>I like grocery store cole slaw. In fact, most of the time I'd rather
>buy it than make it so I don't have to deal with leftover cabbage.

why would there be left over cabbage... cabbage comes in all sizes.
from dainty ping pong ball size to monsterous ones as big as your
behemoth butt... sf doesn't make cole slaw because she's lazy and if
she did some work her ass might shrink and she'd need a new
wardrobe... sf is as cheap as she is lazy.

On Friday, July 11, 2014 12:27:12 PM UTC-4, Brooklyn1 wrote:
> On Fri, 11 Jul 2014 06:10:42 -0700, sf > wrote:
>
>
>
> >On Thu, 10 Jul 2014 20:24:23 -0700, "Julie Bove"
>
> > wrote:
>
> >
>
> >>
>
> >> "Brooklyn1" > wrote in message
>
> >> ...
>
> >> > medavis5 LOWST IQ Babbled:
>
> >> >>Brooklyn1 wrote:
>
> >> >>>
>
> >> >>> Summer sausage is indeed a type of salami... all salami is a type of
>
> >> >>> salami.
>
> >> >>>
>
> >> >>> http://en.wikipedia.org/wiki/Summer_sausage
>
> >> >>>
>
> >> >>> http://www.foodsubs.com/MeatcureCC.html
>
> >> >>
>
> >> >>I'm sure you're aware that both of those links say nothing of the sort.
>
> >> >>You're spreading disinformation again.
>
> >> >
>
> >> > So you're an UNeducated *illiterate* POS.
>
> >>
>
> >> Well, I don't know what it is for sure but.
>
> >
>
> >WTH is he blithering on about now? The second one says Summer Sausage
>
> >Varieties include landjaeger and thuringer. Substitutes: blockwurst
>
> >
>
> >blockwurst Notes: This is a spicy German pork sausage that's
>
> >usually served in sandwiches. It comes ready-to-eat. Substitutes:
>
> >cervelat (very similar) OR bierwurst
>
>
>
> Those are all types of salami, you ILLITERATE ****.
>
> There is no such thing as salami salami... same as there is no such
>
> thing as ham ham. This functionally ILLITERATE lard assed **** with
>
> no reading comprehension ability whatsoever is what teaches kids...
>
> yikes!

The links you posted don't say anything even similar to that. Here are some links that actually address the issue:

http://www.ehow.com/facts_5804810_di...ge-salami.html

https://answers.yahoo.com/question/i...6144517AAKEOLn

You're a moron and a liar.

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

On Friday, July 11, 2014 7:02:36 PM UTC-4, Bryan-TGWWW wrote:
> On Thursday, July 10, 2014 4:46:27 PM UTC-5, Julie Bove wrote:
>
> > "Bryan-TGWWW" > wrote in message
>
> >
>
> > ...
>
> >
>
> > > On Tuesday, July 8, 2014 10:09:05 PM UTC-5, Pico Rico wrote:
>
> >
>
> > >> "Janet Bostwick" > wrote in message
>
> >
>
> > >>
>
> >
>
> > >> ...
>
> >
>
> > >>
>
> >
>
> > >> > On Tue, 8 Jul 2014 15:39:51 -0700, "Pico Rico" >
>
> >
>
> > >>
>
> >
>
> > >> > wrote:
>
> >
>
> > >>
>
> >
>
> > >> >
>
> >
>
> > >>
>
> >
>
> > >> >>
>
> >
>
> > >>
>
> >
>
> > >> >>"Janet Bostwick" > wrote in message
>
> >
>
> > >>
>
> >
>
> > >> . ..
>
> >
>
> > >>
>
> >
>
> > >> >>> On Tue, 8 Jul 2014 00:20:05 -0700, "Julie Bove"
>
> >
>
> > >>
>
> >
>
> > >> >>> > wrote:
>
> >
>
> > >>
>
> >
>
> > >> >>>
>
> >
>
> > >>
>
> >
>
> > >> >>>>Would this work?
>
> >
>
> > >>
>
> >
>
> > >> >>>>
>
> >
>
> > >>
>
> >
>
> > >> >>>>I have a recipe that I have been making for years. It's basically a
>
> >
>
> > >> >>>>lot
>
> >
>
> > >>
>
> >
>
> > >> >>>>of
>
> >
>
> > >>
>
> >
>
> > >> >>>>different raw veggies, cut up unless they are small to begin with.
>
> >
>
> > >>
>
> >
>
> > >> >>>>Cubes
>
> >
>
> > >>
>
> >
>
> > >> >>>>of
>
> >
>
> > >>
>
> >
>
> > >> >>>>Swiss Cheese, slices of hard salami, fresh chopped parsley, olives,
>
> >
>
> > >>
>
> >
>
> > >> >>>>Italian
>
> >
>
> > >>
>
> >
>
> > >> >>>>dressing and large shell pasta. Angela found a similar recipe that
>
> >
>
> > >> >>>>has
>
> >
>
> > >>
>
> >
>
> > >> >>>>no
>
> >
>
> > >>
>
> >
>
> > >> >>>>meat or cheese but beans instead and a different shape of pasta. So
>
> >
>
> > >> >>>>I
>
> >
>
> > >>
>
> >
>
> > >> >>>>make
>
> >
>
> > >>
>
> >
>
> > >> >>>>these types of salad several times a year, especially when I need to
>
> >
>
> > >>
>
> >
>
> > >> >>>>make
>
> >
>
> > >>
>
> >
>
> > >> >>>>for a crowd.
>
> >
>
> > >>
>
> >
>
> > >> >>>>
>
> >
>
> > >>
>
> >
>
> > >> >>>>But what I have now and need to use up is some summer sausage. Would
>
> >
>
> > >>
>
> >
>
> > >> >>>>this
>
> >
>
> > >>
>
> >
>
> > >> >>>>work in such a dish? I think I also might have some sort of salami
>
> >
>
> > >> >>>>but
>
> >
>
> > >>
>
> >
>
> > >> >>>>it
>
> >
>
> > >>
>
> >
>
> > >> >>>>isn't the hard kind. I know that will work but it tends to break
>
> >
>
> > >> >>>>down
>
> >
>
> > >>
>
> >
>
> > >> >>>>as
>
> >
>
> > >>
>
> >
>
> > >> >>>>the salad sits.
>
> >
>
> > >>
>
> >
>
> > >> >>>>
>
> >
>
> > >>
>
> >
>
> > >> >>>>If I do use the sausage, should I use a different kind of cheese
>
> >
>
> > >> >>>>and/or
>
> >
>
> > >>
>
> >
>
> > >> >>>>dressing? I have a couple of chunks of good cheddar that I could
>
> >
>
> > >> >>>>cube
>
> >
>
> > >>
>
> >
>
> > >> >>>>up.
>
> >
>
> > >>
>
> >
>
> > >> >>>>Just not sure how that would work with Italian. I also have Honey
>
> >
>
> > >>
>
> >
>
> > >> >>>>Mustard,
>
> >
>
> > >>
>
> >
>
> > >> >>>>Ranch and a simple olive oil and vinegar type. The natives were
>
> >
>
> > >> >>>>ripping
>
> >
>
> > >>
>
> >
>
> > >> >>>>through salad like crazy and now that it's hot you'd think that would
>
> >
>
> > >> >>>>be
>
> >
>
> > >>
>
> >
>
> > >> >>>>what they'd want. But no. Salad consumption has slowed and one of
>
> >
>
> > >> >>>>them
>
> >
>
> > >>
>
> >
>
> > >> >>>>has
>
> >
>
> > >>
>
> >
>
> > >> >>>>quit eating dressing again. At least the dressing I have was cheap.
>
> >
>
> > >>
>
> >
>
> > >> >>>
>
> >
>
> > >>
>
> >
>
> > >> >>> summer sausage and salami are birds of a feather. No reason why not
>
> >
>
> > >>
>
> >
>
> > >> >>> to use either.
>
> >
>
> > >>
>
> >
>
> > >> >>
>
> >
>
> > >>
>
> >
>
> > >> >>I love Salami, but detest summer sausage. Birds of a feather, you say?
>
> >
>
> > >> >>I
>
> >
>
> > >>
>
> >
>
> > >> >>think not!
>
> >
>
> > >>
>
> >
>
> > >> >>
>
> >
>
> > >>
>
> >
>
> > >> > you are making an assumption that all summer sausage tastes alike and
>
> >
>
> > >>
>
> >
>
> > >> > all salami tastes alike. Every butcher and sausage maker has their
>
> >
>
> > >>
>
> >
>
> > >> > own special tweak. However, summer sausage is more like salami than
>
> >
>
> > >>
>
> >
>
> > >> > bologna or a thousand other sausages. Fact is, what she is making is
>
> >
>
> > >>
>
> >
>
> > >> > a pasta take-off on a Chef's salad. In such a salad, whatever meat
>
> >
>
> > >>
>
> >
>
> > >> > and cheese floats your boat works.
>
> >
>
> > >>
>
> >
>
> > >> > Janet US
>
> >
>
> > >>
>
> >
>
> > >>
>
> >
>
> > >>
>
> >
>
> > >> of course anyone can do as they please. But different salami types are
>
> >
>
> > >>
>
> >
>
> > >> still salami, and different summer sausage types are still summer
>
> >
>
> > >> sausage.
>
> >
>
> > >>
>
> >
>
> > >> You will not find a type of summer sausage that is more like salami than
>
> >
>
> > >>
>
> >
>
> > >> some type of salami is. Yes, I suppose summer sausage is more like
>
> >
>
> > >> salami
>
> >
>
> > >>
>
> >
>
> > >> that it is like cantaloupe too.
>
> >
>
> > >
>
> >
>
> > > You are correct, and Janet is incorrect. Summer sausage is the
>
> >
>
> > > cheapest, crappiest, shelf stable junk. No wonder why our Ms. White
>
> >
>
> > > Trash wants to use it in her pasta salad. Between that, and her
>
> >
>
> > > ****ing imitation mayo... I swear, who let her out of the pig wallow
>
> >
>
> > > to pollute the larger gene pool?
>
> >
>
> > >
>
> >
>
> > > --Bryan
>
> >
>
> >
>
> >
>
> > 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

Yes, we know you're far to UPITAAAAAAAAAAAAY to use products like that. Of course, you're not too UPITAAAAAAAAAAAY to beg to butcher your own chicken wings because you're too ****ing poor to pay someone for the gnarly tips. Or buy the whole chicken wing and do it at home. Yes, you can do that. Unless you're poor. OH MY GOOOODNESSS!