Cooking/Food thread

p238shooter

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Is it just me or is Bar S bologna looking exceptionally "pinkish" these days?
And does not taste like it used to in my opinion, however I always preferred Fricks. Small Co in Missouri quit making the large chubs to slice and grill/smoke. Been taking their 1lbers and slicing them endways. I am having a hard time finding something else I like that is easy to find in the local stores.
 

radarmonkey

Let's go Brandon
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And does not taste like it used to in my opinion, however I always preferred Fricks. Small Co in Missouri quit making the large chubs to slice and grill/smoke. Been taking their 1lbers and slicing them endways. I am having a hard time finding something else I like that is easy to find in the local stores.
I saw some Schwabs bologna and hotdogs at the walmart ss on the highway in Edmond.
 

psimp

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I saw some Schwabs bologna and hotdogs at the walmart ss on the highway in Edmond.
Can’t go wrong with “anything” by Schwab! Buy their dawgs and chilli a LOT. Like fried bologna as well, and yes Schwab’s is GOOD. Of course IMHO 🤷‍♂️👍
Schwab's Fancy Bologna
 

orangevale

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Lard, seriously. You can use crisco, and I do, but lard gives some great results. Its also a natural product, just rendered pork fat.
Years ago, Mrs. Orangevale got her neck bowed about lard. I pointed out that the Pillsbury refrigerated pie crusts she relied upon contained not only lard but hydrogenated lard. She deployed a gaze akin to “Is this the hill you want to die on?”. And that was the last time lard was discussed at Chez Orangevale.
 
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