Top 10 Trout Streams in PA (only name brands)

[JeffP]

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

Even with a knife, I have issues with Cooper Sharp for some reason.

 

[JeffP]

We love picked sliced jalapenos in our household, but I have never bought the sliced hot cherry peppers before. I will say though that the worst brand of pickled jalapenos that we have hard are Mezzeta. We are still currenlty eating that jar. They are awful. No spice. No vinegar. No nothing. The jar is almost empty, thank goodness.

Anyone else notice the huge size of the jalapenos lately? Huge but not hot or that tasty.

 

[tomgamber]

That just looks wrong.

kewpie is the bomb. all mayos pale in comparison to Japanese mayo. I buy Aldi cuz its basically Hellmans but half the price.

 

[jifigz]

Anyone else notice the huge size of the jalapenos lately? Huge but not hot or that tasty.

That is how these Mezzetta's are. Typically, Mt. Olive are decent pickled jalapenos, but Giant store brand are also pretty good. I just bought a jar of Giant brand that I will be busting into as soon as these crappy Mezzetta's are gone.

 

[Swattie87]

I agree Ketchup sucks. I don’t really use it as a condiment on anything, except bad French fries. Good fries don’t need it. I bet we go through less than a bottle of ketchup in our fridge a year.

If I order a fast food burger I don’t special request it with no ketchup, but if making a burger at home or ordering one at a sit down place where I’m ordering it to order, I don’t put ketchup on them. Mayo and mustard. Or whatever the place’s “special sauce” is if they have one.

 

[jifigz]

I agree Ketchup sucks. I don’t really use it as a condiment on anything, except bad French fries. Good fries don’t need it. I bet we go through less than a bottle of ketchup in our fridge a year.

Ketchup has its place in making a good, vinegar based Carolina pulled pork sauce, though. Okay, so now we are eating pork roll and egg sandwiches for breakfast, and I will make a pulled pork for the WW Jam. I guess I should set the date.

 

[DomR]

Ketchup rules, but it has to be Heinz. It's like the long lost 5th food group! 🙂 Even better if hit it with tabasco or siracha when making the pork roll, egg, and cheese. Or a burger.

 

[Swattie87]

Ketchup has its place in making a good, vinegar based Carolina pulled pork sauce, though. Okay, so now we are eating pork roll and egg sandwiches for breakfast, and I will make a pulled pork for the WW Jam. I guess I should set the date.

Yeah, I use it in cooking. But don’t really like it much as a condiment.

 

[joebamboo]

Time to change to Fried Baloney sandwich. 3/4 slice of Lebanon Baloney, slice of cheese of your choice, onion and pickle. Use either sliced bread or a large roll.

 

[JeffP]

Ketchup rules, but it has to be Heinz. It's like the long lost 5th food group! 🙂 Even better if hit it with tabasco or siracha when making the pork roll, egg, and cheese. Or a burger.

Ketchup on almost everything. I know it's probably sacrilegious, but I love it on cheesesteaks and chicken cheesesteaks. And scrapple of course.

 

[JeffP]

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. 😉

So that's why it takes me 1/2 an hour at the counter with only 1 other person in front of me. 🙂 I'm just impatient in the grocery store. So last time I pick up turkey that's been pre-sliced and it must have been sitting there for days. $10.99 and already slimy.

 

[moodyblues]

Circling back to scrapple. (Stole that line from Jen Pissanty from the last administration.) If you want some great scrapple try getting Stoltzfus Meats scrapple, they are in Intercourse. It's some of the best I've ever had.

 

[moodyblues]

So that's why it takes me 1/2 an hour at the counter with only 1 other person in front of me. 🙂 I'm just impatient in the grocery store. So last time I pick up turkey that's been pre-sliced and it must have been sitting there for days. $10.99 and already slimy.

Hey, if ya play your cards right, you can walk away with a free meal.

 

[Swattie87]

I like American cheese on Lebanon bologna sandwiches. And some type of spicy or deli mustard. Currently into Mike’s Deli Mustard.

 

[jifigz]

I like American cheese on Lebanon bologna sandwiches. And some type of spicy or deli mustard. Currently into Mike’s Deli Mustard.

Coleman's FTW, or some good Dijon.

 

[lars]

Time to change to Fried Baloney sandwich. 3/4 slice of Lebanon Baloney, slice of cheese of your choice, onion and pickle. Use either sliced bread or a large roll.

i like fried salami sandwiches.

just had a fried up slice of hatfield pork roll on a toasted english muffin with sorry, american cheese. no condiments required for my taste.

 

[Bamboozle]

Speaking of condiments...

I like ketchup on burgers, cheesesteaks (on the rare occasion I eat one) and occasionally on fries and of course in c0cktail sauce BUT I really dig the Amish stuff 100% better than anything in a supermarket.

I'm lucky enough to live where it is easy to find and there is a version available at the Gehman Store in Bally that has no sugar or salt. The stuff tastes like tomatoes and is so much better that the pasty $#!+ from Heinz, et al.

Mustard, I'm partial to Dijon, Dusseldorf Style, Kelchner's Horseradish Mustard or this stuff from Germany called Lowensenf Extra that is great WHEN I can find it.

BTW - I like mango chutney with savory sausages and it is killer in c0cktail sauce.

Speaking of horseradish, 😳 any fans of red beet horseradish or horseradish in general?

First off for regular horseradish I have yet to find any better than Kelchner's of Dublin, PA. My only beef is it loses it's "power" sooner rather than later after opening. Silver Spring isn't bad either and keeps it's power longer.

If you like horseradish on roast beef, try Kelchner's Horseradish Sauce. It is incredible, better than regular horseradish on roast beef and it keeps its power for a long time after opening.

Red beet horseradish, NOTHING I have ever tried comes even close to Old Country Packers Red Beet Horseradish that seems only to be available at places in the coal region. It's a shame because it is great with kielbasa.

 

[tomgamber]

I like American cheese on Lebanon bologna sandwiches. And some type of spicy or deli mustard. Currently into Mike’s Deli Mustard.

LOL American, Kunzlers (or store made) Lebanon boloney, good old yellow mustard, a few Martin's Kettle cooked chips on good old soft white bread. Needless to say I don't do this often anymore.

 

[lars]

First off for regular horseradish I have yet to find any better than Kelchner's of Dublin, PA.

agreed. make our c0cktail sauce with it.

 

[Kms]

Ketchup on beef??? Ummm, no. Maybe a meatloaf, but that is the only application.

Hamburgers dude.
Meatloaf? No.
Steak? Never.