On Mar 14, 3:14*pm, Dave Smith > wrote:
> On 14/03/2013 3:02 PM, A Moose in Love wrote:
>
> > A hot dog developed by Schneider's meats from Kitchener, Ontario,
> > Canada. *Are they ever salty. *I haven't had any for a few years, and
> > purchased a pack; a pound the other day. *No thanks. *Never again.
> > All pruchased cold cuts are far too salty. *Even the small butchers at
> > the Farmer's market make their stuff too salty.
>
> The older I get the harder it is to believe that there was a time when I
> not only ate hot dogs but actually liked them. If I am out somewhere and
> hot dogs are the only option I will eat them. If there is any other
> option I would go with the non hot dog choice, so long as it is not
> liver or tripe or something along those lines.
>

I'll take calves liver. I rather like it. I has to be nicely trimmed
so that tough stuff is out of there. Tripe, I've never had.

> > sausage, it was never as salty as the commercial stuff. *We didn't
> > keep it over the summer, and just used it in the winter. *But we
> > didn't have commercial cooling either. *'They' do. *No knead to pack
> > the salt on like they do.
>
> Most processed foods are highly salted.