Hell yes, Kraft Sandwich Spread! Great with cold cuts, and tuna salad. I even use it for fish in lieu of tartar sauce. It’s good stuff.
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Are the first sandwiches flavored with sandwiches? Where does it end? Sandwich inception.
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It takes a couple of generations geographically removed to sort itself out.
I remember that stuff. If you put it on a white bread and bologna sandwich, it’ll be the best part of the sandwich.
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This is my favorite phrase of 2016 so far.
Scrap, obv.
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It’s not that his hands are big… That kid’s head has been shrunk!
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Scrapple’s good! But then again, I’m originally from Cincinnati, where we eat goetta, and that’s just scrapple mixed with pin-oats. Because when you’re REALLY frugal, your scrapple needs something to extend it, apparently.
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That is what we call a low bar.
Yes. Cat food sandwiches would be gross.
I always characterize it at “all the parts of a pig that you’re not going to eat if you read the label.”
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Bacon and branston pickle sandwiches are the bomb.
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I’d love this on a sammich.
Do you people eat bread-and-balogna sammiches all the time?
Try some variety! Throw in some sauerkraut. Try these sliced radishes! What happens if I add shredded carrots and raisins? How about jam and ham? Sriracha mayo? What’s the worst that could happen*?
* Your neighborhood could disinvite you from further barbecues, and your wife no longer invited to Tupperware parties, and your perfectly manicured lawn somehow turns brown? Waaaaah! I wish I had conformed!
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I don’t get the “Do we eat it, or did we eat it?” insult comment. Am I missing something?
I took it as a vomit joke.
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…has anyone here ever actually been to Tupperware party? I’ve been to a Pampered Chef, but I’ve never even had the chance to turn down a Tupperware invite.
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Ah, that makes sense.
I went to one back in the 80s. The rep was lively, so the group had a lot of fun. I bought a pickle elevator and a tortilla keeper!
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I am covetous of your pickle elevator: it’s handy and it’s a groovy color!
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Sadly, it went bye-bye a few years ago - questionable old plastic, and I hadn’t used it in awhile. But it was really handy for keeping carrot sticks and cut radishes. No more wet hands!
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I’m sure someone makes a stainless steel equivalent, for far too much money. I went looking for a non-glass french press and the only one I found locally was $85 for two cups, so off to Amazon I went. I’ll probably look into someday when I have money burning a hole in my pocket.
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