I eat deli/luncheon meat so infrequently that my standards are pretty much nonexistent. About the only time I have ham or turkey is if I'm making a Cuban, and if I'm just pan melting a sandwich under gobs of mustard and Swiss, why should the meat be ghastly expensive? $0.59 for an envelope of Buddig? Fine, whatever. If you're spending $0.59 for an envelope of Buddig ham, you're either a mother of five or you're utterly hopeless. Or you're just making a hot sammie. That's me.
Still, it does give pause to create a meal with $0.59 meat. My darling A-Dub , master of topical wit, was perusing the label on a ham envelope as I was assembling a Cuban for the skillet when she opined "This is really just sliced sodium, innit?" At that moment I was second-knuckle deep in the cold, slimy, translucent gop that is Buddig ham. Didn't help my appetite to hear that. It didn't hurt, of course, but it didn't help much.
I got her back, though: I gave her an extra slice.
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Comments: 7
When I first became a non-meat eater, the first thing that made my jaw drop was finding out that many soy based meat substitutes ( hot dogs, ham, roast beef etc. ) tasted pretty much like their lunch meat role models.
The reason turned out to be that 99% of the flavor in lunch meats comes from the seaonings used to make them, not the meat itself.
Makes you wonder what the meat itself tastes like. Kinda scary, me thinks.