Luncheon Meats

[yiostheoy]

For roast beef or chicken it is too easy to make your own from fresh meat.

The roast I will bake for a couple of hours then chill in the fridge.

After that I can cut slices of cold cuts off it for sandwiches or for soups.

The chicken I can bake, then eat the dark meat right away, and save the breasts for cold cuts later or for soups.

The only thing I ever buy packaged is corned beef, which I boil until done, then chill and slice later for cold cuts.

 

[Larsky]

I read Trump uses catsup on steak.

And he likes well done steak. Yuk.

That's funny because I prefer well done meat.

There are more vitamins in bloody meat, but less chance of contamination with well cooked meat.

Normally I will brown my meats in a frying pan and then simmer them for a couple of hours to soften them so they fall apart with a fork.

Ground meat should always be cooked through, as much more surface area is exposed to potential pathogens. As for steak? I like mine when a good veterinarian can still save it.

 

[Joanimaroni]

I prefer sliced deli meat....pastrami, corned Beef, roast, salami and center cut ham from the meat department.

 

[Abishai100]

Who's a fan of Lunchables?

 

[OldLady]

Who's a fan of Lunchables?

OMG, the luncheon meat in those is ... what, exactly? It doesn't have the flavor or texture of ham or turkey. It's disgusting. It must be imitation.