"cold cuts" news and stories

Avoiding Cold-Cut Slime - Tip of the Day

COMMENTS 1

by Monika Bartyzel, Posted Sep 17th 2009 @ 9:00AM

Ever grab a prepackaged pile of cold cuts, only to be greeted with a less-than-appetizing film of slime?

Filed under: Tip of the Day

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Cold Cuts ID Quiz

COMMENTS 0

by Slashfood Editor, Posted Sep 1st 2009 @ 4:19PM

Can you identify a cold cut by sight alone, or will your wits be spoiled? Check out these lunch meats and test your sandwich smarts!

Cold Cuts ID Quiz

This soft, air-dried sausage is usually made with a combo of beef and pork.

Mortadella
Dutch Loaf
Lebanon Bologna
Cotto Salami

This is a turkey version of which classic cold cut?

Corned Beef
Pastrami
Bastirma
Brisket

This traditional cut has been so long beloved, it's the star of an English ballad first performed in the 1730s.

Roast Beef
Brisket
Corned Beef
Smoked Meat

This dry cured ham is simply lip smacking when wound around melon slices.

Pancetta
Capicola
Sopressatta
Prosciutto

Name these hams from left to right.

Pressed Ham / Black Forest Ham
Turkey Ham / Chopped Ham
Black Forest Ham / Turkey Ham
Chopped Ham / Pressed Ham

A small dash of white wine contributes to the flavor of this cured, sometimes multi-meat Italian treat.

Genoa Salami
Nostrano
Capicola
Bresaola

We can't pretend this is anything but olive loaf. What ingredient is not found in it?

Corn Syrup
Mechanically Separated Chicken
Red Peppers
Cloves

This picture is full of baloney. What varieties are they from top to bottom?

Beef / Turkey / Chicken & Pork
Soy / Turkey / Beef
Chicken & Pork / Beef / Turkey
Beef / Soy / Pork

This soft, smoked meat is a variety of liverwurst,.

Cervelat
Gelbwurst
Leberkase
Braunschweiger

This pork and beef sausage is cured, rather than cooked.

Lebanon Bologna
Hard Salami
Mortadella
Morcilla

This smoked, juniper-flavored proscuitto is also known as what?

Speck
Bresaola
Lardo
Presunto

This kosher cut is a grocery store staple.

Dutch Loaf
Spiced Luncheon Loaf
Beef Salami
Summer Sausage

Name these ham styles from left to right.

Black Forest Ham / Chopped Ham
Smithfield Ham / Black Forest Ham
Chopped Ham / Smithfield Ham
Virginia Ham / Chopped Ham

The name of this American-made, Italian style sweet salami means

Filed under: Quizzes, Ingredients

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Cold Cuts ID Quiz

COMMENTS 24

by Kat Kinsman, Posted Aug 12th 2008 @ 1:00PM

Think you can tell cotto salami from Dutch loaf or summer sausage? Prove you're not just full of baloney with AOL Food's Cold Cuts ID Quiz, then come back to share your score.

Cold Cuts ID Quiz

Read what my Dad had to say about lunchmeat a while back.

Filed under: Guilty Pleasures, Ingredients

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Happy National Bologna Day!

COMMENTS 12

by Bob Sassone, Posted Oct 24th 2007 @ 8:29AM

bologna sandwich

Does anyone eat bologna sandwiches anymore? I know there are different kinds of bologna and some are better than others, but the only bologna that I'm familiar with is the packages of Oscar Mayer my mom used to buy when I was a kid. Bologna sandwiches, chips, and soda was one of my staple lunches.

"My baloney has a first name, it's O-S-C-A-R..."

Today is National Bologna Day. Big Oven has several recipes, including Bologna Soup. Here's a recipe for Bologna Sandwich Spread. Or how about another old-time favorite from RecipeZaar, the Fried Bologna Sandwich?

Filed under: Trends, Ingredients, Holidays

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FDA approves viruses to treat foods

COMMENTS 8

by Nicole Weston, Posted Aug 19th 2006 @ 12:02PM

The FDA has just approved the a mixture of viruses, bacteriophages, to be used to kill bacteria commonly found in foods, marking the first time that a virus has been approved as a food additive. The mixture contains strains of six different bacteriophages designed to fight Listeria monocytogenes, the bacteria that cause listeriosis, a disease which sickens about 2,500 people per year and kills 500. Listeriosis primarily affects pregnant women, women who have just given birth and infants, in addition to other people who have weakened immune systems for one reason or another. The bacteria is found mostly in packaged, processed meat products, so the additive will be used on cold cuts, various sausages and other "ready to eat" meat products.

The FDA imposed its strictest standards to scrutiny to this additive, developed by a company called Intralytix, and is confident that the bacteriophages are safe. The Department of Agriculture will regulate and supervise the use of the additive. A spokesman for the Office of Food Additive Safety at the FDA says that " consumers will not be aware which meat and poultry products have been treated with the spray."

Source

Filed under: Science, Health & Medical, Ingredients

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