MareCat wrote:
> "kilikini" > wrote in message
> om...
>> Sheldon wrote:
>>> hahabogus wrote:
>>>> Duh'Whine Boatwright wrote
>>>>> ?unless I just don't
>>>>> know where to go.
>>>> I've always wanted to tell you where to go...Seriously, there must
>>>> be a little Italy section in Phenix, deli's, restaurants,
>>>> etc...there is in every other city.
>>> All one needs is to find a deli that sells Boar's Head.
>> Boar's Head is strictly East Coast.
>
> I saw BH for sale at lots of places (for years) when I lived in Houston.
>
> Mary

Boars Head is sold all over the south. Publix in fact carries it, I believe?

On Wed, 25 Jun 2008 17:10:16 -0400, "MareCat"
> wrote:

>"kilikini" > wrote in message
. com...
>> Sheldon wrote:
>>> hahabogus wrote:
>>>> Duh'Whine Boatwright wrote
>>>>> ?unless I just don't
>>>>> know where to go.
>>>>
>>>> I've always wanted to tell you where to go...Seriously, there must
>>>> be a little Italy section in Phenix, deli's, restaurants,
>>>> etc...there is in every other city.
>>>
>>> All one needs is to find a deli that sells Boar's Head.
>>
>> Boar's Head is strictly East Coast.
>
>I saw BH for sale at lots of places (for years) when I lived in Houston.

Last time I visited Houston I saw BH all over too. But it was 3 times
the price of what we get here in Chicago. Their pepperoni is superb.
But everything else is not worth the extra money. Surprising the BH
pepperoni at the butcher isn't that much more money than the crappy
Hormel junk at the stupidmarket.

Lou

On Wed, 25 Jun 2008 17:41:51 -0400, Goomba >
wrote:

>MareCat wrote:
>> "kilikini" > wrote in message
>> om...
>>> Sheldon wrote:
>>>> hahabogus wrote:
>>>>> Duh'Whine Boatwright wrote
>>>>>> ?unless I just don't
>>>>>> know where to go.
>>>>> I've always wanted to tell you where to go...Seriously, there must
>>>>> be a little Italy section in Phenix, deli's, restaurants,
>>>>> etc...there is in every other city.
>>>> All one needs is to find a deli that sells Boar's Head.
>>> Boar's Head is strictly East Coast.
>>
>> I saw BH for sale at lots of places (for years) when I lived in Houston.
>>
>> Mary
>
>Boars Head is sold all over the south. Publix in fact carries it, I believe?

It's in Chicago too, but there's so many others. A new one I've seen
a lot is Dietz & Watson. I've seen their trucks at several
restaurants. They must have aggressive salespeople. I've tried a few
of their things and I'd say they were un-remarkable.

http://www.dietzandwatson.com/mainHome.asp

I'd say the best in Chicago is the Crawford Sausage Co. Big money and
worth every penny. Even the $7 a pound hot dogs are worth it.

http://www.crawfordsausage.com/

Lou

On Wed 25 Jun 2008 02:41:51p, Goomba told us...

> MareCat wrote:
>> "kilikini" > wrote in message
>> om...
>>> Sheldon wrote:
>>>> hahabogus wrote:
>>>>> Duh'Whine Boatwright wrote
>>>>>> ?unless I just don't know where to go.
>>>>> I've always wanted to tell you where to go...Seriously, there must
>>>>> be a little Italy section in Phenix, deli's, restaurants,
>>>>> etc...there is in every other city. All one needs is to find a deli
>>>>> that sells Boar's Head. Boar's Head is strictly East Coast.
>>
>> I saw BH for sale at lots of places (for years) when I lived in
>> Houston.
>>
>> Mary
>
> Boars Head is sold all over the south. Publix in fact carries it, I
> believe?
>

Then it seems that Boars Head is sold damned near everywhere these days.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
La Paz, Bolivia is the world's most
fireproof city. At 12,000 feet about
sea level, the amount of oxygen in the
air barely supports a flame.
-------------------------------------------

Goomba > wrote:

>Boars Head is sold all over the south. Publix in fact carries it, I believe?

Yep, this was true in Atlanta -- a Publix there had more different
Boar's Head products than I've seen anywhere.

Steve

Goomba wrote:
>
> MareCat wrote:
> > "kilikini" > wrote in message
> > om...
> >> Sheldon wrote:
> >>> hahabogus wrote:
> >>>> Duh'Whine Boatwright wrote
> >>>>> ?unless I just don't
> >>>>> know where to go.
> >>>> I've always wanted to tell you where to go...Seriously, there must
> >>>> be a little Italy section in Phenix, deli's, restaurants,
> >>>> etc...there is in every other city.
> >>> All one needs is to find a deli that sells Boar's Head.
> >> Boar's Head is strictly East Coast.
> >
> > I saw BH for sale at lots of places (for years) when I lived in Houston.
> >
> > Mary
>
> Boars Head is sold all over the south. Publix in fact carries it, I believe?


Also sold here in the Southwest.

Wayne Boatwright said...

> On Wed 25 Jun 2008 02:41:51p, Goomba told us...
>
>> MareCat wrote:
>>> "kilikini" > wrote in message
>>> om...
>>>> Sheldon wrote:
>>>>> hahabogus wrote:
>>>>>> Duh'Whine Boatwright wrote
>>>>>>> ?unless I just don't know where to go.
>>>>>> I've always wanted to tell you where to go...Seriously, there must
>>>>>> be a little Italy section in Phenix, deli's, restaurants,
>>>>>> etc...there is in every other city. All one needs is to find a deli
>>>>>> that sells Boar's Head. Boar's Head is strictly East Coast.
>>>
>>> I saw BH for sale at lots of places (for years) when I lived in
>>> Houston.
>>>
>>> Mary
>>
>> Boars Head is sold all over the south. Publix in fact carries it, I
>> believe?
>>
>
> Then it seems that Boars Head is sold damned near everywhere these days.


One market near me sells it at BH's private center aisle stand near the
butcher but they don't sell the entire product line.

Andy

Sheldon wrote:

> Elongated sausage slices make for a nicer presentation for cold cut
> platters, the eliptical form fools teh ey into forgeting it's sausage, and
> typically the salamis are rolled into a tube, for presentation and easier
> serving, so the longer slice having an extra turn is less likely to
> unroll). For sandwhiches the larger slices extend further past the bread,
> giving th eillusion that you're getting more, having the sandwich guts
> hang out is an old deli trick used especially when building subs... using
> longer narrower brread with the guts hanging out is a methoid that appers
> there's more when actually there is less... Subwawy restaurnts use this
> marketing technique, and others. Many delis like to slice hard/fermented
> salamis on the bias because those should be sliced thinly or they'll be
> tough/chewy and since thin slices weigh less slicing the larger bias
> slices requires less slicing labor to reach weight. Those are the only
> reasons, slicing sausage on the bias in no way improves the product....
> it's not like sausage has a grain like a steak. Delis that slice on the
> bias are doing it for their own selfish reasons, not for the customer's
> benefit. Ther eare many, many tricks delis incorporate to increase
> profits, like staking the meat thicker in teh center where teh samdwich
> will be cliced, to make it look like a thicker sandwich, when in fact the
> meat in the center was pushed in from the ends... and be wary of delis
> that use sheets of waxed paper between the slices, typically the more
> expensive meats and cheeses... that heavy duty commercial paper weighs
> more than the thin food slices... the foolish customers end up paying good
> money for paper. When properly sliced and stacked the slices won't stick.


"if you're going to post diatribes filled with gibberish, proof read, you
illiterate newbie *******."
--Sheldon in rfc, March 25, 2007


Bob

"Bob Terwilliger" > wrote
>
> "if you're going to post diatribes filled with gibberish, proof read, you
> illiterate newbie *******."
> --Sheldon in rfc, March 25, 2007

You and Sheldon could be brothers.

On Thu 26 Jun 2008 09:43:43p, Bob Terwilliger told us...

> Sheldon wrote:
>
>> Elongated sausage slices make for a nicer presentation for cold cut
>> platters, the eliptical form fools teh ey into forgeting it's sausage,
>> and typically the salamis are rolled into a tube, for presentation and
>> easier serving, so the longer slice having an extra turn is less likely
>> to unroll). For sandwhiches the larger slices extend further past the
>> bread, giving th eillusion that you're getting more, having the
>> sandwich guts hang out is an old deli trick used especially when
>> building subs... using longer narrower brread with the guts hanging out
>> is a methoid that appers there's more when actually there is less...
>> Subwawy restaurnts use this marketing technique, and others. Many delis
>> like to slice hard/fermented salamis on the bias because those should
>> be sliced thinly or they'll be tough/chewy and since thin slices weigh
>> less slicing the larger bias slices requires less slicing labor to
>> reach weight. Those are the only reasons, slicing sausage on the bias
>> in no way improves the product.... it's not like sausage has a grain
>> like a steak. Delis that slice on the bias are doing it for their own
>> selfish reasons, not for the customer's benefit. Ther eare many, many
>> tricks delis incorporate to increase profits, like staking the meat
>> thicker in teh center where teh samdwich will be cliced, to make it
>> look like a thicker sandwich, when in fact the meat in the center was
>> pushed in from the ends... and be wary of delis that use sheets of
>> waxed paper between the slices, typically the more expensive meats and
>> cheeses... that heavy duty commercial paper weighs more than the thin
>> food slices... the foolish customers end up paying good money for
>> paper. When properly sliced and stacked the slices won't stick.
>
>
> "if you're going to post diatribes filled with gibberish, proof read,
> you
> illiterate newbie *******."
> --Sheldon in rfc, March 25, 2007
>
>
> Bob

Nice bit of digging, Bob!


--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Inside every large program is a small
program struggling to get out.
-------------------------------------------

cybercat wrote:

> You and Sheldon could be brothers.


I don't have enough soul to be a "brother." Thanks anyway, my nigga.

BTW, I noticed that you took a break from posting last weekend. Was the
Fleet in town?


Bob

"Bob Terwilliger" > wrote in message
...
> cybercat wrote:
>
>> You and Sheldon could be brothers.
>
>
> I don't have enough soul to be a "brother." Thanks anyway, my nigga.
>
> BTW, I noticed that you took a break from posting last weekend. Was the
> Fleet in town?
>

See what I mean, folks?

And you can bet he doesn't even see it.

"Wayne Boatwright" > wrote in message
.120...
> On Thu 26 Jun 2008 09:43:43p, Bob Terwilliger told us...
>
>> Sheldon wrote:
>>
>>> Elongated sausage slices make for a nicer presentation for cold cut
>>> platters, the eliptical form fools teh ey into forgeting it's sausage,
>>> and typically the salamis are rolled into a tube, for presentation and
>>> easier serving, so the longer slice having an extra turn is less likely
>>> to unroll). For sandwhiches the larger slices extend further past the
>>> bread, giving th eillusion that you're getting more, having the
>>> sandwich guts hang out is an old deli trick used especially when
>>> building subs... using longer narrower brread with the guts hanging out
>>> is a methoid that appers there's more when actually there is less...
>>> Subwawy restaurnts use this marketing technique, and others. Many delis
>>> like to slice hard/fermented salamis on the bias because those should
>>> be sliced thinly or they'll be tough/chewy and since thin slices weigh
>>> less slicing the larger bias slices requires less slicing labor to
>>> reach weight. Those are the only reasons, slicing sausage on the bias
>>> in no way improves the product.... it's not like sausage has a grain
>>> like a steak. Delis that slice on the bias are doing it for their own
>>> selfish reasons, not for the customer's benefit. Ther eare many, many
>>> tricks delis incorporate to increase profits, like staking the meat
>>> thicker in teh center where teh samdwich will be cliced, to make it
>>> look like a thicker sandwich, when in fact the meat in the center was
>>> pushed in from the ends... and be wary of delis that use sheets of
>>> waxed paper between the slices, typically the more expensive meats and
>>> cheeses... that heavy duty commercial paper weighs more than the thin
>>> food slices... the foolish customers end up paying good money for
>>> paper. When properly sliced and stacked the slices won't stick.
>>
>>
>> "if you're going to post diatribes filled with gibberish, proof read,
>> you
>> illiterate newbie *******."
>> --Sheldon in rfc, March 25, 2007
>>
>>
>> Bob
>
> Nice bit of digging, Bob!
>
>
> --
> Wayne Boatwright
> -------------------------------------------
> Thursday, 06(VI)/26(XXVI)/08(MMVIII)

and you can be just like your hero Bob, all you have to do is be just like
Sheldon and Google a lot, too.

You're already a flaming ****ing idiot.

cybercat blathered:

> and you can be just like your hero Bob, all you have to do is be just like
> Sheldon and Google a lot, too.
>
> You're already a flaming ****ing idiot.


You're never going to be happy until you learn to let go of all of that
hate. Why, in terms of hatred, you could be Sheldon's retarded promiscuous
sister!

Bob

"Bob Terwilliger" > wrote in message
...
> cybercat blathered:
>
>> and you can be just like your hero Bob, all you have to do is be just
>> like
>> Sheldon and Google a lot, too.
>>
>> You're already a flaming ****ing idiot.
>
>
> You're never going to be happy until you learn to let go of all of that
> hate.

What hate? I simply made an observation.

>Why, in terms of hatred, you could be Sheldon's >retarded promiscuous
>sister!
>

Mmm hmmm. I hear you, Shelly Jr.