Quote Originally Posted by Burney View Post
What I want to know is this: how come - in a world full of good dried sausage - are we stuck with Pepperami? Why has its dominance not been challenged?
Isn't Pepperami about 90% chemicals?

Oddly enough, the glw and I have just this morning faced up to having to go on hard routine for a month or so. A stone has snuck on

This low-carb thing - I can eat as much meat as I like, right? Also eggs? How about beans (flageolet and butter)?