Top 10 Trout Streams in PA (only name brands)

bringthepain said:
I just ate a cheese steak with cooper sharp on it. Good stuff. The flavor was familiar so i imagine i have had it on steaks before and just didnt know it. I still want to just eat a slice by itself. Next week when i get lunchmeat i am going cooper sharp instead of boars head. You only live once, God bless boys
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Have em slice it a little thicker. It sticks together.
 
hooker-of-men said:
Definitely. @bringthepain Some deli counters will offer to do wax paper in between slices. It seems like overkill, but go with it if they bring it up.
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Yeah, there’s kind of a sweet spot thickness to where it’s easier to get the slices apart. Roughly “medium” I’d say by most people’s deli counter definitions. If you have a Karns near you, they slice it perfectly.
 
Swattie87 said:
Yeah, there’s kind of a sweet spot thickness to where it’s easier to get the slices apart. Roughly “medium” I’d say by most people’s deli counter definitions. If you have a Karns near you, they slice it perfectly.
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Yo Swattie,

The Giant on Linglestown Road slices it perfectly without asking and offsets the slices in the pack so they all come off perfectly with no stickiness.

Regards,

Tim Murphy 🙂
 
jifigz said:
I found this at my local Giant. No Hatfield. If time allows, I'm making a sandwich for breakfast!

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Dear jifigz,

Shoulda bought the 4 pack of thicker slices. Yer gonna need two slices of that if you want to taste anything other than Cooper cheese. Those thin Taylor slices are the suck, they are so thin you can shine a light through them! 😉

Look for Hatfield at the Weis, it's the same price for twice as much. As a tip, at my local Weis the Taylor is right above the bacon and scrapple and com-mingled with the sausage. The Hatfield is further down the rack next to the pre-sliced lunch meats and Braunschweiger. 😉

Trust me, you'll like it, and I'm not speaking Yiddish when I say that!

Regards,

Tim Murphy 🙂
 
Just had a flashback from back in the late 70’s when Dad and I would annually head to the cabin in Perry County the day after Christmas to hunt late season archery with our old Jennings bracket compound bows. My Dad shot a T-Star and had a little Jennings Sidekick bow.

As far as food we were pretty good with a box of Nabisco Bacon crackers, a jar of Cheeze Whiz to smother over them and a case of Schmidt’s beer!
 
Bamboozle said:
Dietrich's Meats makes football shaped Lebanon Bologna for Super Bowl parties so I'd say they have some magical powers: 😉

View attachment 1641239963

BTW - They sell their own pork roll and call it pork roll too! 😎
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DIetrichs makes a great Lebanon. When we would get enough venison we would bring it to Detrichs. I remember bringing 40lbs.
 
5footfenwick said:
The sound and smell of a classic slide projector is euphoric to me. It hits the nostalgia flashbacks hard. Dinner and a show with the parents. It was always a childhood highlight. The unwanted endless shadow puppets were just a bonus. Good times 🙂

~5footfenwick
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We did these as well as kids. I think I would appreciate these a lot more now. Back then they just go in the way of our fun at family picnics.
 
TimMurphy said:
Dear jifigz,

Shoulda bought the 4 pack of thicker slices. Yer gonna need two slices of that if you want to taste anything other than Cooper cheese. Those thin Taylor slices are the suck, they are so thin you can shine a light through them! 😉

Look for Hatfield at the Weis, it's the same price for twice as much. As a tip, at my local Weis the Taylor is right above the bacon and scrapple and com-mingled with the sausage. The Hatfield is further down the rack next to the pre-sliced lunch meats and Braunschweiger. 😉

Trust me, you'll like it, and I'm not speaking Yiddish when I say that!

Regards,

Tim Murphy 🙂
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When did places like Weis start making the standard slices so thin? Nothing like paper-thin sweet bologna and ground smoked turkey. I forget to ask for what used to be the normal. Very annoying. You used to be able to just throw 2 slices on a sandwich with thinking. And my wife comes home with paper thin cheese that just crumbles when you grab a slice.
 
Swattie87 said:
Yeah, there’s kind of a sweet spot thickness to where it’s easier to get the slices apart. Roughly “medium” I’d say by most people’s deli counter definitions. If you have a Karns near you, they slice it perfectly.
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The trick is to go to a place like the Weis Markets deli counter where they will give you a sample slice.

First you tell them you want it thin, they'll hand you the slice and you eat it and say, "too thin.

Next they will cut one a little thicker, they'll hand you the slice and you eat it and say, "still too thin, on second thought make it thick."

Bottom line, depending on your nerve you'll get at least three free slices of Cooper Sharp. 😉
 
Bamboozle said:
The trick is to go to a place like the Weis Markets deli counter where they will give you a sample slice.

First you tell them you want it thin, they'll hand you the slice and you eat it and say, "too thin.

Next they will cut one a little thicker, they'll hand you the slice and you eat it and say, "still too thin, on second thought make it thick."

Bottom line, depending on your nerve you'll get at least three free slices of Cooper Sharp. 😉
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Yes sir, communication is key. I like my meats sliced pretty thin and my cheese more on the medium side so it doesnt suffer from not being able to peel it apart, etc.

If you find yourself in a situation where your slices are sticking, sometimes using a butter knife and sliding in between the slices to get them apart can be helpful
 
bringthepain said:
Yes sir, communication is key. I like my meats sliced pretty thin and my cheese more on the medium side so it doesnt suffer from not being able to peel it apart, etc.

If you find yourself in a situation where your slices are sticking, sometimes using a butter knife and sliding in between the slices to get them apart can be helpful
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Warming it up helps too. Sliced cheese like Coopers breaks apart more easily when it is right out of the fridge. If you have the time, take the cheese out at least 10 minutes before you start making sandwiches.

If something sticks, use three slices... 😉

As much as I like stuff like Coopers, I prefer Swiss Cheese on a sandwich which usually comes apart with no hassles warm or cold.

In all honesty, it has probably been close to 10 years since I bought cold cuts because it's just the wife & me, I never eat lunch and we hardly eat sandwiches so we would never come even close to making use of a bunch of lunch meat.

When we want a sandwich, it's just a whole lot easier to just buy deli sandwiches somewhere.
 
JeffP said:
When did places like Weis start making the standard slices so thin? Nothing like paper-thin sweet bologna and ground smoked turkey. I forget to ask for what used to be the normal. Very annoying. You used to be able to just throw 2 slices on a sandwich with thinking. And my wife comes home with paper thin cheese that just crumbles when you grab a slice.
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In Pittsburgh they shave everything unless you tell them otherwise... or should I say "chip-chop" ?
 
Well, I ate Taylor pork roll with one egg over hard topped with melted Cooper. I am not a huge fan of ketchup, but that is apparently the topping of choice, so I put it on. It was okay, but I think I like Spam more.
 
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