Originally Posted by Bill14564 (Post 2366215)

I suspect charcuterie boards will look the same today/tomorrow as they did last week/month. I'll find out next week when I order one.



I certainly hope not. I'll be ordering a PubSub this week and would like it to taste as good as it always has.



This would be nice. While they're busy showboating in hearings they don't have time to do something even more foolish.

Originally Posted by OrangeBlossomBaby (Post 2366314)

I'm eternally grateful that I have what my mom always called a "cast-iron stomach." I can eat anything, and not get sick from it. But, I grew up sharing pinches of raw ground chuck with mom, who always told the waitress that "cooked" meant "no longer mooing." She also made a killer ceasar salad with raw egg in the recipe. So maybe my digestive system has acclimated itself to eating some really nasty things with ease. Just don't let me eat too many cashews, or more than a finger-full of bleu cheese in a single day.

Meanwhile - the only time I ever get Boar's Head is when hubby wants a smoke turkey sub. And that's only because Publix doesn't offer its own brand of it. Everything else, I get a store brand or a different national brand. I'm still not over the fact that y'all call it "cappy" down here. It's Cappacuolo, pronounced "gabba-gool." Not "cappy" for crying out loud. Publix low-sodium turkey breast is infinitely better than Boar's Head turkey. I also have learned not to even allow myself to be tempted with pastrami in or around The Villages. It's horrible. I've never had such bad pastrami, even when I got the cheap stuff because I couldn't afford the good stuff, up north. There's a Jewish deli where my dad lives in Boynton, I'll probably bring home a pound next time I visit.

Originally Posted by maistocars (Post 2366117)

Who still eats Liverwurst these days?

Originally Posted by OrangeBlossomBaby (Post 2366314)

I'm eternally grateful that I have what my mom always called a "cast-iron stomach." I can eat anything, and not get sick from it. But, I grew up sharing pinches of raw ground chuck with mom, who always told the waitress that "cooked" meant "no longer mooing." She also made a killer ceasar salad with raw egg in the recipe. So maybe my digestive system has acclimated itself to eating some really nasty things with ease. Just don't let me eat too many cashews, or more than a finger-full of bleu cheese in a single day.

Meanwhile - the only time I ever get Boar's Head is when hubby wants a smoke turkey sub. And that's only because Publix doesn't offer its own brand of it. Everything else, I get a store brand or a different national brand. I'm still not over the fact that y'all call it "cappy" down here. It's Cappacuolo, pronounced "gabba-gool." Not "cappy" for crying out loud. Publix low-sodium turkey breast is infinitely better than Boar's Head turkey. I also have learned not to even allow myself to be tempted with pastrami in or around The Villages. It's horrible. I've never had such bad pastrami, even when I got the cheap stuff because I couldn't afford the good stuff, up north. There's a Jewish deli where my dad lives in Boynton, I'll probably bring home a pound next time I visit.

Originally Posted by Glowing Horizon (Post 2366274)

Part of the perceived diminishing nutrition is “user error.” In the past, people gathered & saved their own heirloom seeds so the varieties of produce they grew are different than what became commercially available. If commercial produce were not available, millions of people would go hungry. Like most things, it’s a trade off. We gained more surviving humans & food-animals but we forfeited variety. Most heirloom organic crops cannot be produced in enough quantities, at reasonable prices or is pest- and disease-prone. Our produce needs to be able to be handled, packed & shipped since it is no longer being harvested from our own garden, immediately eaten, cooked, frozen or home-canned.

Originally Posted by OrangeBlossomBaby (Post 2366314)

I'm eternally grateful that I have what my mom always called a "cast-iron stomach." I can eat anything, and not get sick from it. But, I grew up sharing pinches of raw ground chuck with mom, who always told the waitress that "cooked" meant "no longer mooing." She also made a killer ceasar salad with raw egg in the recipe. So maybe my digestive system has acclimated itself to eating some really nasty things with ease. Just don't let me eat too many cashews, or more than a finger-full of bleu cheese in a single day.

Meanwhile - the only time I ever get Boar's Head is when hubby wants a smoke turkey sub. And that's only because Publix doesn't offer its own brand of it. Everything else, I get a store brand or a different national brand. I'm still not over the fact that y'all call it "cappy" down here. It's Cappacuolo, pronounced "gabba-gool." Not "cappy" for crying out loud. Publix low-sodium turkey breast is infinitely better than Boar's Head turkey. I also have learned not to even allow myself to be tempted with pastrami in or around The Villages. It's horrible. I've never had such bad pastrami, even when I got the cheap stuff because I couldn't afford the good stuff, up north. There's a Jewish deli where my dad lives in Boynton, I'll probably bring home a pound next time I visit.

Originally Posted by RedChariot (Post 2366333)

Who is manufacturing that low sodium turkey breast for Publix? Buying the store brand, I don't feel I know who or what is the provider. Big mystery brand.

Originally Posted by Gpsma (Post 2366348)

Pronounced “gabba-gool”..only if you are related to Tony Soprano or come from Brooklyn where so called Italians have mispronounced the real Italian language for decades.

Originally Posted by Glowing Horizon (Post 2366270)

The pathogen found in Boar’s Head sliced deli meats is the same one which is most commonly found in sliced meats—listeria. Listeria infections are more often serious & can be life-threatening/deadly especially in young kids, older people, pregnant & nursing women & immune-compromised people. Salmonella is more commonly encountered but it was NOT what has been causing illnesses from Boars Head products.

Originally Posted by MorTech (Post 2366367)

Because of this, Boar's Head is now the safest meat out there.

Originally Posted by MorTech (Post 2366367)

Because of this, Boar's Head is now the safest meat out there.

Originally Posted by Obrez (Post 2366387)

Plus they charge more for Boar head meats! Paying more does not always bring the better product!

Originally Posted by Runway48 (Post 2366217)

Quality control issues are widespread throughout our economy. When it affects large companies like Boeing and Boar's Head it makes headlines. I don't believe either company was looking to save money by promoting unsanitary conditions in their factories or having doors fly off planes or rockets being stuck in space. But we see it every day from auto mechanics to retail workers to repair and maintenance professionals to government employees, etc. Not to be political, but maybe the latest headline example was how was it possible for that shooter to ever get on the roof in Penn. In all of the above somebody was not focused on their job and there was poor supervision. A work force problem at all levels. You might say we are seeing the fruits of societal issues.