The Devil You Say!

[Subdeacon Joe]

Would You Trust Him With Your Sandwich? | The Saturday Evening Post https://share.google/toFy7vtRxX3cTvdqW

 

 

 

 

Underwood Deviled Ham – Six Devilicious Facts About the Boston Pantry Staple https://share.google/JSjvMCMR6HDV4nUCl

 

 

 

[Marshal Mo Hare, SASS #45984]

havent had that stuff in more than 60 years.

[Pat Riot]

Ugh! Yuck! Agh! Phooey! Blech! 
 

Just put that with the SPAM, fried bologna, head cheese, scrapple, potted meat, Vienna sausages, liver spread and any other weird canned meats right over there in that trash can. 
 

And don’t you dare give it to the dogs. That’s cruelty to animals.

[Marshal Mo Hare, SASS #45984]

Just now, Pat Riot said:

Ugh! Yuck! Agh! Phooey! Blech! 
 

Just put that with the SPAM, fried bologna, head cheese, scrapple, potted meat, Vienna sausages, liver spread and any other weird canned meats right over there in that trash can. 
 

And don’t you dare give it to the dogs. That’s cruelty to animals.

‘N’ tripe

[Rye Miles #13621]

23 minutes ago, Pat Riot said:

Ugh! Yuck! Agh! Phooey! Blech! 
 

Just put that with the SPAM, fried bologna, head cheese, scrapple, potted meat, Vienna sausages, liver spread and any other weird canned meats right over there in that trash can. 
 

And don’t you dare give it to the dogs. That’s cruelty to animals.

I agree 100% Pat! Couldn’t have said it better! 🤠

[Subdeacon Joe]

Straight out of the can, I can agree.  But doctor it up with some mustard, mayo, and pickle relish and it's pretty good.

 

Pat, from your list, I take it you don't like hot dogs, bologna sandwiches, or hamburgers made with seasoned ground beef.

[Rye Miles #13621]

48 minutes ago, Marshal Mo Hare, SASS #45984 said:

‘N’ tripe

Tripe is an Italian tradition, my family anyway, haven’t had it since my mom passed in 96. She made it in a tomato sauce stew.I loved it! 

[Pat Riot]

52 minutes ago, Subdeacon Joe said:

Straight out of the can, I can agree.  But doctor it up with some mustard, mayo, and pickle relish and it's pretty good.

 

Pat, from your list, I take it you don't like hot dogs, bologna sandwiches, or hamburgers made with seasoned ground beef.

I do. Not Canned! Not fried! No nitrites or nitrates. 

 

No need to expound on hot dog and bologna ingredients. It’s only been discussed at least twice a year since ‘98 on here…that I know of. 

[Dawg Hair, SASS #29557]

Love the stuff, have it at least once a week as a snack or lunch with saltine crackers.

[Subdeacon Joe]

24 minutes ago, Rye Miles #13621 said:

Tripe is an Italian tradition, my family anyway, haven’t had it since my mom passed in 96. She made it in a tomato sauce stew.I loved it! 

 

I've had tripe a few times.  It's a flavor sponge. It's the texture that's off-putting for me. It was either vaguely beefy marshmallow,  or vaguely beefy rubber. Neither texture goes with my concept of "beef."  I like the flavor.

[Marshal Mo Hare, SASS #45984]

my memories of tripe. had to eat it sometimes. some days at the packing plant my job was to wash them, and do some cutting, don' remember what. and we hauled some of them to a dog food plat in East Boston in rusty non USDA barrels. That was tripe, lungs and udders. That stuff wasnt even refrigerated right.  I read somewhere recently that alll dogfood is now USDA. Is that true? 

[Pat Riot]

Joe you just reminded of my experience with Menudo. 
Back in 2000 I worked at a new rail facility in LA. It was winter and it rained a lot that year. 
The 2 yard controllers would send out for Menudo at lunch and they would invite me to have some with them. I found it to be delicious and every time they were having Menudo I would chip in. It came in a quart sized styrofoam cup and it was always nice and hot. 
One day I asked where the noodles come from in the Menudo as they had a chewy texture. Both Rick and Liz looked at me like I was an idiot then they looked at each other and started laughing. 
I did not understand their reaction to my question and I reiterated my question. 
“What are these noodles made of? Where can I get some to make my own Menudo?”

I never heard 2 people make that much noise when laughing. 
Finally Rick took a breath and said “You goofball! Those aren’t noodles. They’re strips of cow stomach and intestines. Sometimes they use pig guts”

For some reason I wasn’t as keen on having Menudo after that. 

[Rye Miles #13621]

35 minutes ago, Subdeacon Joe said:

 

I've had tripe a few times.  It's a flavor sponge. It's the texture that's off-putting for me. It was either vaguely beefy marshmallow,  or vaguely beefy rubber. Neither texture goes with my concept of "beef."  I like the flavor.

It’s an acquired taste and I do see how some people are turned off by the texture. I was raised on eating it maybe once a month as a kid. My dad absolutely loved it! I think that’s why mom made it. Her and my sister weren’t big fans of it. I loved it! 

[Blackwater 53393]

Deviled ham and potted meat were lunchtime staples back in the late ‘70s and early ‘80s when I was just married and broke most of the time! A loaf of cheap white bread, a pack of cheese, a couple cans of each, and a jar of Miracle Whip, (I was mostly too broke to afford mayo and pickles separately) and I had lunch for most of the week!! When I was close to my folks’ place, I’d take a couple of tomatoes and some fresh peppers to spice up the sandwich and I’d usually splurge on Friday and buy a burger of some Kentucky Fried Chicken for lunch!

Later, when I got a better job and we were more soundly financed, I ate better, but for years, on Fridays, the whole shop shut down for lunch and we’d eat bologna sandwiches and potato chips and drink RC Cola for lunch! We had all been brokeassed kids growing up and all of us were doing pretty well, so it was a throwback to old times!  
When some of the new hires that came along later refused to join us, the boss said that they had to go somewhere else for lunch on Friday if they didn’t go along with it!  Some stayed and joined the fun. Others never appreciated what we were celebrating!

 

I just remembered that I have a can of Spam in the pantry!! We’ve tightened the budget this month since the Fat Red HoHo went deep into our funds for Christmas, so I think I’ll slice it up and fry me some this morning and have it with biscuits and cheese with gravy and maybe some grits for brunch today!!

 

 

Edited January 18 by Blackwater 53393

[Alpo]

1 hour ago, Rye Miles #13621 said:

My dad absolutely loved it! I think that’s why mom made it.

I think my mother did that. We used to have some of the nastiest garbage on the table when I was growing up. Rutabagas. Okra and stewed tomatoes together. Stewed tomatoes and white bread mixed together.

 

I think that was stuff that Daddy grew up eating so he liked it. And Mama made it. I never saw it again on her table after Daddy died.

 

Although, I suppose that on days she invited me to eat with her she didn't make that stuff because she knew I did not like it, and she ate it okay when I wasn't there. Possible.

[Forty Rod SASS 3935]

8 hours ago, Marshal Mo Hare, SASS #45984 said:

havent had that stuff in more than 60 years.

Me either.  Haven't missed it.

[Eyesa Horg]

Been a long time for me as well. It's good on Ritz if remember right.

[Subdeacon Joe]

I cooked down a ham bone for stock yesterday. Pressure cook 15 minutes, 10 minutes natural pressure release,  then vent.  Remove the bones,  picked the meat off, then put the bones back into the pressure cooker for half an hour. 

 

But,  I had a little over a cup of ham bits and pieces,  so:

 

Deviled (Potted) Ham
Base Ratio (Classic, Spreadable)
For 1 cup finely chopped ham:
2–3 tbsp fat (mayo)
2–4 tbsp reserved ham cooking liquid or ham stock
1 tsp prepared mustard
¼ tsp sweet paprika
⅛–¼ tsp cayenne or black pepper
½–1 tsp Worcestershire sauce
Optional:
1 tsp finely grated onion or onion powder
Method
Pulse ham in food processor until finely chopped (not paste).
Add fat, seasonings, and liquid gradually.
Pulse just until smooth but textured.
Adjust moisture.

 

I had used the stock to make rice yesterday,  so I used chicken stock.  I also processed it to a paste for my wife (had her upper teeth extracted a couple of weeks ago). She gave this an enthusiastic thumbs up. 

[Marshal Mo Hare, SASS #45984]

Have they ever had a competitor?

[Subdeacon Joe]

2 hours ago, Marshal Mo Hare, SASS #45984 said:

Have they ever had a competitor?

 

Armor and Hormel. I think Libbys. 

There were probably quite a few in the late 1800s. But Underwood has a huge headset. I had the Hormel version a long time ago.  Don't remember much about it. 

 

Started selling other canned goods in the 1820s. Sold to federal soldiers in the Civil War, not sure if that was through sutlers or the Quartmaster, so established a brand loyalty.  I think were the first to sell deviled ham in the late 1860s. In the 1902 novel "The Virginian" there's mention of "the inevitable Red Devil label," which hints that it was widespread and popular. 

 

Underwood also made or makes Deviled Chicken, Liverwurst, Potted Beef, Tinned Sardines (which I think was their first canned product).

[Blackwater 53393]

Armor still makes and sells a deviled ham product!

[Caprock Kid]

Broiled baloney sandwiches were and still are the freatest (they have to make the cups…if you know, you know).  Add to the list deviled ham sandwiches, pimento loaf sandwiches, fried spam sandwiches… I still love them. Ate a lot of it on a one year unaccompanied tour to Korea. 
Used to make a poor man’s pancit with chopped fried spam in ramen mixed with reheated frozen mixed veggies and seasoned with garlic, ginger and soy sauce. Throw a fried egg on top and it. 

[Subdeacon Joe]

15 hours ago, Caprock Kid said:

Broiled baloney sandwiches were and still are the freatest (they have to make the cups…if you know, you know).  Add to the list deviled ham sandwiches, pimento loaf sandwiches, fried spam sandwiches… I still love them. Ate a lot of it on a one year unaccompanied tour to Korea. 
Used to make a poor man’s pancit with chopped fried spam in ramen mixed with reheated frozen mixed veggies and seasoned with garlic, ginger and soy sauce. Throw a fried egg on top and it. 

 

It all sounds good!

[watab kid]

never cared for it but i remember the adds - i guess its a lot like spam 

[Marshal Mo Hare, SASS #45984]

Quote

Search Assist

Deviled ham typically consists of finely chopped or minced cooked ham mixed with ingredients like mayonnaise, mustard, spices, and seasonings. It can also include additional flavorings such as hot sauce, Worcestershire sauce, and chopped vegetables like celery and onion.

 

so it's like a spam salad put in a blender.

[Blackwater 53393]

It’s not quite a pâté!

[Alpo]

Isn't a paté, by definition, liver? So deviled ham, being ham - a muscle meat - could not be a paté?

[Marshal Mo Hare, SASS #45984]

38 minutes ago, Alpo said:

Isn't a paté, by definition, liver? So deviled ham, being ham - a muscle meat - could not be a paté?

Quote

Pâté is a spreadable mixture made from seasoned ground meat, seafood, poultry, or vegetables, often cooked down to a smooth or coarse texture. It is a traditional French dish, typically served as an appetizer or spread on bread.

could be

[Subdeacon Joe]

36 minutes ago, Alpo said:

Isn't a paté, by definition, liver? So deviled ham, being ham - a muscle meat - could not be a paté?

 

Nope. Any finely minced meat.  Or poultry.  Or fish. Or even vegetables.

[Alpo]

This is one of those things caused by knowing very little of a foreign language.

 

I have always thought that Pate de foie gras meant LIVER OF FAT GOOSE.

 

I knew that gras was fat. The rest I assumed.

 

I just went to Google translate and looked up the phrase word by word.

 

Dough of liver fat

 

And goose isn't in there anywhere. I thought foie gras was goose liver.

 

Ah well. Even I can't be right all the time.

[Marshal Mo Hare, SASS #45984]

It is a loan word from French.  The original word pâté has a circumflex over the a as a replacement for an s, as the original French word would have been paste.

[Subdeacon Joe]

Technically a pâté is baked.  If in a coffin of pastry, it's pâté en croute, if in a dish with no crust, pâté en terrine. 

 

If you take it as a finely minced or beaten and seasoned paste, then hummus is a form of pâté.

 

 

[Buckshot Bear]

I love this on fresh bread and real butter 

(thanks Marshal)

 

 

Edited January 21 by Buckshot Bear

[Marshal Mo Hare, SASS #45984]

8 minutes ago, Buckshot Bear said:

I love this on fresh bed and real butter 

 

I prefer sheets

[Buckshot Bear]

6 minutes ago, Marshal Mo Hare, SASS #45984 said:

I prefer sheets

 

ROFLMAO ....... jeez Louise !!!!!