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/ck/ - Food & Cooking

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File: 213 KB, 1271x800, SpeckAltoAdigeIGP.jpg [View same] [iqdb] [saucenao] [google]
9116318 No.9116318 [Reply] [Original]

What's your favourite cold cut and best way to eat it in your opinion?
I sincerly love speck thin sliced and ate just like it is but as time passes I start to appreciate lard with pepper on some bread more and more

>> No.9116325

>>9116318
Looks yummy. Along the same lines I enjoy a good jamon de Serrano or iberico if I can afford it.

>> No.9116333

>>9116318
>i liek to eet pure fat
go away, travel channel host

>> No.9116334

i tried pastrami recently for the first time. it was a lot better that i expected, although prosciutto is still pretty good.

>> No.9116338

>>9116333
Edgy. You're right I think I'll eat raw asparagus the rest of my life.

>> No.9116342

>>9116338
You could probably stand to eat a vegetable, fatso

>> No.9116352

>>9116334

Pastrami is not really easy to find where I live but I guess I can just go to a Romanian butcher shop and get some but it doesn't really appeal me that much

>> No.9116354

>>9116342
I love veggies actually, just not raw (usually) and usually sauteed with onions and pork fat. Or olive oil

>> No.9116360

>>9116333

*aged fat

>> No.9116377

>>9116352
quite nice toasted. i can get it at my local supermarket. in fact the deli there is a little under rated

>>9116354
not him but watch that cholesterol

>> No.9116417

>>9116377
Nah fuck it dude. All people get higher levels of cholesterol when they're older. Besides it's mostly genetics that controls that and it doesn't run in my family. Endocrine cancers do tho :/ so I'm going to eat what I like and patiently wait for a hormonal cancer to kill me one day. I plan on just getting high as fuck and eating the most decadent food I can find if I'm ever diagnosed. Fuck chemo

>> No.9116429
File: 117 KB, 640x842, IMG_6049.jpg [View same] [iqdb] [saucenao] [google]
9116429

>>9116318
Lebanon bologna is my favorite when I can find it. Baker Spicy calabrese and pepperoni sliders with mozzarella, provolone, and pepper relish is one of my favorite things to eat. I make it a lot for get togethers or parties.

Made it today. Pic related.

>> No.9116431

>>9116429
Dang it!..I meant to write BAKED sliders

>> No.9116445

>>9116429
Looks delicious anon. Are those sweet roles? Good good I'm hungry. What is special about Lebanese balogna the spices?

>> No.9116457

>>9116429
>>9116318
>>9116325
speck, jamon iberico, and lebanon bologna are all amazing and delicious. i also love plain ol' genoa salami for sandwiches, though.

>> No.9116470

>>9116429

Which dough do you use? I guess puff pastry should keep it lighter

>> No.9116486

>>9116445
>>9116470
Yes, just a package of 12 (Hawaiian) sweet rolls sliced down the middle to separate top from bottom. I load it up with whatever, put the top of the rolls back on then cover and bake for 15-20 min at 350. Slice into individual servings. Enough for 6 people at 2 each. Or 12 individual servings at a party. Very filling.

Lebanon bologna just has a very distinct tangy flavor. Hard to describe but somewhat similar to salami I guess.

>> No.9117215

>>9116429
I can't believe I never thought of doing sliders with sweet rolls. Much less cold cuts. What a great idea. Looks delicious. I bet ham and Swiss would be good.

>> No.9117298
File: 139 KB, 500x375, Lebanon bologna.jpg [View same] [iqdb] [saucenao] [google]
9117298

>>9116429
Lebanon bologna is the bomb. My grandparents live in central PA. They always brought some when they came to visit or when we went to see them. My most fond childhood memory...