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Old 05-30-2005, 11:07 AM   #11
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Hey lyndalou, I'm on my way. I haven't made a mufaleta in ages. By the way, they freeze pretty good. I cut leftovers into wedges, wrap in plastic wrap, and freeze. Then I nuke just barely long enough to bring to room temp (too long and the bread will turn to rubber) before eating. Not as good as the first time around, but still pretty good.
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Old 08-24-2005, 03:59 PM   #12
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The good stuff is made from donkey thigh,wild boer and
pig..............and the rest is just balony...
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Old 08-24-2005, 06:50 PM   #13
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if you can get to a real Italian deli, it's worth the $$. If it's shrink wrapped at foodstore, I'd pass.
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Old 08-24-2005, 09:52 PM   #14
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Mmmm olive or pistachio mortadella with its rich slightly fattiness and garlic flavours. I think that mortadella is more than glorified bologna, it is a different cold cut. Ahh, now I'm hungry.
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Old 08-25-2005, 04:46 AM   #15
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We have this great deli near us that has beautiful cold meats, its a small family one with homemade stuff as well.
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Old 08-25-2005, 07:55 AM   #16
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There's a story that goes something along these lines...Much of the best mortadella came from a place in Italy called Bologna, and when Italian immigrants arrived on American shores they found it one of those things that they couldn't live without and either imported it to the States or made their own versions.

It quickly spread in popularity through beyond the Italian community and somewhere along the lines the name was shortened from Bologna mortadella to Bologna, which in turn became known as baloney, though by this time most of the characterises of traditional mortadella had been lost, replaced by the more familiar (hot dog-like) product we know as baloney today.

A little Italian urban legend for yah
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Old 08-25-2005, 09:33 AM   #17
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MrsMac whereabouts is this deli? Just checking to see if its round abouts my area, always looking for new sources of ingredients.
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Old 08-25-2005, 04:47 PM   #18
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Quote:
Originally Posted by Haggis
MrsMac whereabouts is this deli? Just checking to see if its round abouts my area, always looking for new sources of ingredients.
Pennant Hills, its called Relish.
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Old 08-25-2005, 06:02 PM   #19
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Yeah that would be a fair bit out of my way, but if I'm ever in the area I will drop in and take a look.
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Old 08-25-2005, 10:25 PM   #20
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Hi all,

Having consulted the Italian hubby, he has informed me that in some regions (in Italy) they still use – shall we say less than common – meats in the production of mortadella, such as (forgive me for saying this, it bothers me too!) horse meat! But that this is supposed to be clearly labelled as such, and I do tend to think that the FDA would not allow that in American products!

Strange as it may be, I’ve seen horse meat mentioned in several Italian and European recipes, but thankfully hubby (who’s never eaten it) says that horsemeat usage has been in steady decline since the end of WW2. Thank goodness! To me that would be just like eating a dog or cat….
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