Foot long double meat seafood on italian. Mayo, lettuce. tomato, onion. n/t

[LeftyFingerPop]

[lost-in-nj]

1. What.... hold the cheese????

actually I guess there was a flame fest about cheese sammies??


I missed it


:hi:



lost

[LeftyFingerPop]

2. American Cheese

:hi:

[siligut]

4. In Albuquerque NM and some other places.

Kids who can’t pay for school lunches and their parents have not filled out the appropriate paper work are getting cheese sandwiches instead of the regular fare paying kids are getting. It was in GD yesterday.

[HopeHoops]

3. Hold the meat, add more veggies - ooh, and some oregano and basil!

[SteppingRazor]

5. Blecch. Generic "seafood" is the oceanic equivalent of whatever gets put into hotdogs. n/t

[MountainLaurel]

6. You got that right

My FIL was a maritime attorney for a couple decades and had many fish-processing firms as clients. Pretty much his entire firm and his family could never eat "imitation crabmeat" again after hearing about how it was made and what was in it.

[LeftyFingerPop]

9. Please see below and post a link to support your baseless crap.

Thanks.

[geardaddy]

7. fish lips and arseholes?

[LeftyFingerPop]

8. Here's how it is made, and it tastes good...

http://ask.yahoo.com/20030110.html

The flaky, red-edged faux crab in your seafood salad or California roll is most likely made of Alaska Pollock. Also called Walleye Pollock, Snow Cod, or Whiting, this fish is abundant in the Bering Sea near Alaska and can also be found along the central California coast and in the Sea of Japan. Pollock has a very mild flavor, making it ideal for the processing and artificial flavoring of imitation crab. While Pollock is the most common fish used to make fake crab, New Zealand Hoki is also used, and some Asian manufacturers use Southeast Asian fish like Golden Treadfin Bream and White Croaker.

The processing of imitation crabmeat begins with the skinning and boning of the fish. Then the meat is minced and rinsed, and the water is leached out. This creates a thick paste called surimi. The word means "minced fish" in Japanese, and the essential techniques for making it were developed in Japan over 800 years ago. Surimi is commonly used in Japan to make a type of fish ball or cake called kamaboko. In 1975, a method for processing imitation crabmeat from surimi was invented in Japan, and in 1983, American companies started production.

Many ingredients are added to the surimi to give it a stable form, appealing texture, and crab-like flavor. Sugar, sorbitol, wheat or tapioca starch, egg whites, and vegetable or soybean oil can all help improve the form of the surimi. Natural and artificial crab flavorings are added, and some of these flavorings are made from real crab or from boiled shells. Carmine, caramel, paprika, and annatto extract are often used to make the crab's red, orange, or pink coloring. Imitation crab is cooked, which helps set the surimi and give it the final texture and appearance. Nutritionally speaking, surimi is not that different from real crab, although it is lower in cholesterol.

[Droopy]

10. Six inch chicken breast on wheat. Tomatoes, onions, green peppers, mayo, vinegar

Easy on the mayo, though. I'm on a diet.

[LeftyFingerPop]

11. Sounds good Droopy!

:hi: :thumbsup:

[Hayabusa]

12. Here's mine

Footlong ham on Italian Herbs and Cheese. American cheese, lettuce, pickles, cucumbers, and onion.

[LeftyFingerPop]

13. That's the "hearty italian bread", right?

Sounds nice...:hi: