It seems that Tuesday's sandwich is not always luncheon meat.

Endeavour: "That's a waste of good luncheon meat."

Thursday: "Not today."

Endeavour: "It will be. Tuesday."

Thursday: "I don't know what it is, but it's not luncheon meat.".

@bratface said:

Some people consider 'sliced ham' a luncheon meat.

Are we speaking of a SPAM- https://en.wikipedia.org/wiki/Spam_(food) like product, or what's often referred to as "cold cuts" https://en.wikipedia.org/wiki/Lunch_meat?

@genplant29 said:

@bratface said:

Some people consider 'sliced ham' a luncheon meat.

Are we speaking of a SPAM- https://en.wikipedia.org/wiki/Spam_(food) like product, or what's often referred to as "cold cuts" https://en.wikipedia.org/wiki/Lunch_meat?

The second.

Cold cuts/luncheon meat aren't exactly 'gourmet', but SPAM is vile! I think I was the only kid in the world that hated that stuff.

lol. I more or less liked SPAM - as long as it was buffered sufficiently to tone down some of the extreme saltiness.

I used to like it (as fixed by dear Mom) lightly fried, on a sandwich with a nice tomato slice, some leaves of lettuce, and mayo on one slice of toasted bread, butter or margerine on the other.

A few years ago I bought a can of SPAM, for old time's sake, and couldn't get over how awfully salty it was. No wonder SPAM now sells a lower-salt option! I made the mistake of having the regular type with fried eggs (which I sprinkled a little salt on, believing that frying the SPAM slice would somehow "fry out" most the saltiness - which it definitely didn't), and the meal's overwhelming saltiness was hard to take.

@genplant29 said:

lol. I more or less liked SPAM - as long as it was buffered sufficiently to tone down some of the extreme saltiness.

I used to like it (as fixed by dear Mom) lightly fried, on a sandwich with a nice tomato slice, some leaves of lettuce, and mayo on one slice of toasted bread, butter or margerine on the other.

A few years ago I bought a can of SPAM, for old time's sake, and couldn't get over how awfully salty it was. No wonder SPAM now sells a lower-salt option! I made the mistake of having the regular type with fried eggs (which I sprinkled a little salt on, believing that frying the SPAM slice would somehow "fry out" most the saltiness - which it definitely didn't), and the meal's overwhelming saltiness was hard to take.

I didn't like ham for the same reason, too salty.

In Season 3, Ep. 2, Arcadia, Thursday is thwarted at the very last minute from indulging in a sandwich which may be tainted with a deadly ingredient:

Win Thursday: Richardsons were out of your usual, so it'll have to be bloater paste

I've never had Spam, but bloater paste sounds EVEN MORE unappetizing. YUCK!!! And then when I discovered what it was it seemed worse than it sounds, as the herring is smoked including the entrails, and then made into a paste. Obviously, "bloater paste" didn't get the ingredient-obscuring marketing treatment that Spam did.

Bloater paste, as you've described it, definitely sounds best bypassed: Ewww.

The way it is described online sounds disgusting because of the 'innards' part. If you didn't know they were included you wouldn't know the difference. I wouldn't eat it because I know what's in there, but I also eat anchovies, sardines, etc. which are usually too small to remove the 'innards'. Plus I think the word 'innards' sounds gross, so that doesn't help.

I'm in the MidAtlantic US. A tasty regional staple is scrapple, that it's always fun to get visitors to try - and then explain to them what they're eating.

From Wikipedia: Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.

I actually have a little bit of a small loaf of it remaining in the fridge right now. It's sold in every grocery store and pretty much everyone eats and enjoys it. It's usually eaten (pan fried) with ketchup on it, either as like a breakfast meat to go with eggs, otherwise great as the main ingredient on a sandwich.

@genplant29 said:

I'm in the MidAtlantic US. A tasty regional staple is scrapple, that it's always fun to get visitors to try - and then explain to them what they're eating.

From Wikipedia: Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.

I actually have a little bit of a small loaf of it remaining in the fridge right now.

I personally wouldn't eat 'scapple', but like a lot of regional foods, it is an acquired taste.

I used to love liver, but when I remembered what the liver does for the body (animals & people), it removes toxins, I stopped eating it.

Growing up, my Mom would serve us liver every now and then. I didn't too much mind it as long as fried lightly breaded, and sauteed in onions, then with ketchup applied. For some reason my mom (who was always extremely health conscious) believed that eating liver every so often was good for you.

Btw, season finale (I'm pretty sure) of Grantchester tonight. Now that I'm onboard as a regular viewer, I'll hate to see the season end, especially after last week's episode being so good. (I'm going to save tonight's episode to watch tomorrow.)

@genplant29 said:

Growing up, my Mom would serve us liver every now and then. I didn't too much mind it as long as fried lightly breaded, and sauteed in onions, then with ketchup applied. For some reason my mom (who was always extremely health conscious) believed that eating liver every so often was good for you.

Btw, season finale (I'm pretty sure) of Grantchester tonight. Now that I'm onboard as a regular viewer, I'll hate to see the season end, especially after last week's episode being so good. (I'm going to save tonight's episode to watch tomorrow.)

My sister's mother would soak it in milk for a couple of hours before cooking liver with onions (it draws off the bitterness).

I don't get episode 5 until tomorrow night & then episode 6 on 19th.

Milk and liver sounds like quite the combo!

When you see Grantchester's Ep. 5, I posted some comments about it the other day: https://www.themoviedb.org/tv/61457-grantchester/discuss/5d413e8cb87aec61c23c0fab?language=en-US

Incidentally, I read on Wikipedia a week or so ago that last month it was announced that series has been renewed for an additional season.

@genplant29 said:

Milk and liver sounds like quite the combo!

When you see Grantchester's Ep. 5, I posted some comments about it the other day: https://www.themoviedb.org/tv/61457-grantchester/discuss/5d413e8cb87aec61c23c0fab?language=en-US

Incidentally, I read on Wikipedia a week or so ago that last month it was announced that series has been renewed for an additional season.

Cool, although I haven't really warmed to Will yet.

You discard the milk BEFORE you saute the liver. It really does get rid of the bitter taste.

@genplant29 said:

Milk and liver sounds like quite the combo!

When you see Grantchester's Ep. 5, I posted some comments about it the other day: https://www.themoviedb.org/tv/61457-grantchester/discuss/5d413e8cb87aec61c23c0fab?language=en-US

Incidentally, I read on Wikipedia a week or so ago that last month it was announced that series has been renewed for an additional season.

Here is a 'little' article about the first day of filming for season/series 5.

https://www.dailymail.co.uk/tvshowbiz/article-7349537/Grantchester-series-5-Tom-Brittney-set-day-Rev-Davenport.html