has anyone had this product lately?
i bought some based on nostalgia and some hounds who have been raving lately about their various bologna concoctions.
so, at harris teeter, it was on a weekly sale, and i bought some.
today, after struggling to open the hermetically sealed package, i found the slices pasty, and hard to remove (my fingers "gouged" the edges, and then the slices tore apart very easily). then i ate a bite, and thought i had just swallowed a teaspoon of salt.
it's going back (if i can find the receipt -- but i just bought it three days ago).
what's happened to oscar mayer? yep, "oscar mayer has a way with b-o-l-o-g-n-a" -- but it ain't a good way.
have you found this bologna the same? or is mine a bad batch?
i'd better stick to the italian store's mortadella from now on....
Oscar Mayer has a first name and it's spelled C-R-A-P. All the products stink, well to be the fair the bacon isn't horrible but it's not good either.
now i've got that jingle in my head.
at least that's a darn sight better than the bologna in my tum.
My husband loves this stuff! he eats the fat free version and has this weird ritual when he has a piece straight out of the package. He folds it in half, then starts nibbling in the middle of the half until he gets to the edge. At that point all he has is this "string" of bologna edge, which he bites so it is one long string, then he inserts one end in his mouth and slurps it in like a piece of spaghetti. Throughly disgusting yet fascinating to watch. I on the other hand will not eat that stuff, even if the cupboards are bare. It seems kind of slimy to me.
is it salty, with a pasty texture?
and...whatever happened to the red casing strip that you had to tear away from around the edge?
That is not Oscar Mayer bologna, and the last time I tried that, for nostalgia, it tasted like it was coated in a layer of fat. It coated my mouth for hours! Yuk and yuk!
I haven't had OM bologna in many years but I assume you don't have the string because the bologna never was inside a casing. It was just extruded out of tube and cut into pieces.
"is it salty, with a pasty texture?"
Well, since you put it THAT way. LOL
Like you, I'd prefer the Italian store's mortadella.
I was at Costco, it was there.
Sunday night I made sandwiches (A couple w/Best Foods ~~ a couple with Heinz) on whole grain bread for the work week. After the Dodgers beat the Angels 2 out of 3 in the freeway series.
I also had Diet Coke, trail mix, and a snack size bag Cheetos flaming hot (crunchy)
I don't know what happened to the red casing strip that you had to tear away from around the edge. I remember doing just that when I made lunches for my kids which was awhile ago.
I will say it is not the ring bologna of my Pennsylvania youth.
Is this your bologna of choice or did you eat it out of nostalgia?
Mmmmmmm- I get the Boar's Head Mortadella w/pistachio nuts sliced on "0" from the first slicer on the right side @ Publix.
It's got to GOT to be so thin it's almost see-thru. I actually call it 'Italian baloney' - I eat it as-is and flick the larger peppercorns off (which drives my husband a bit insane).
Haven't tasted Oscar Mayer in years.
Mortadella IS the original bologna.
As for Oscar Meyer, it is probably among the worst of the wurst. (sorry, couldn't resist)
Besides, if your a bologna purist, beef has no place in there to begin with (and neither does chicken, turkey, bone meal. or mechanically separated _anything_.
BTW...if you like Boar's Head Mortadella, try and seek out CITTERIO Mortadella...it's even better!
i returned the product to harris teeter this afternoon. refund done. great service. (i love harris teeter!).
You could call Oscar Meyer, they will send coupons
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...