What is 'budding' meat?

17 years ago

I was poking around holiday food sites and found this cheese ball recipe. I have never heard of "budding" meat - what is it? And leaving it out over night to soften sounds a little gross!

Holiday Cheese Ball

1 16 oz. package Philadelphia cream cheese

1 16 oz. package shredded cheddar cheese

1 small onion - diced

1 package budding meat

1/4 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

1 16 oz. package chopped nuts ( if desired)

Leave cheese(s) and meat out over night to soften. Next day, use electric mixer (or hands) to mix well. Roll in nuts. Refrigerate atleast 2 hours before serving.

Sort by:Oldest

Comments (16)

fedup321
17 years ago
Not sure about the spelling, but it might be a tpyo and really meant to be Buddig, try this link

Here is a link that might be useful: http://www.buddig.com/
wizardnm
17 years ago
It's a grocery store type of deli product.....inexpensive and very processed. Been around a long time. I think I tried it once...years ago. I call it mystery meat.

I would never leave it out over night, even if it has ton's of preservatives.... :P

Nancy

Here is a link that might be useful: Buddig
Related Discussions
Buds, buds, buds!!!!!
Q
Comments (13)
I don't think I have ever been to a nursery where they know much at all about them or their care, except some do know that there are are hoyas and are aware of a couple of varieties. LOL There is one nursery near here that actually used to get in several different species at times, but they were only labeled Hoya plant and a few generic suggestions on care. They had compacta, lacunosa, kerrii, both kinds of variegated carnosas, pubicalyx Pink Silver, and carnosa Krinkle 8. When I would ask the ordering lady if & when they were getting them in, I would ask for a certain one and she didn't have a clue, so when I would see one, I went to her with the name and told her she should start labeling it that way. About a year later I was in there and sure enough she had them all labeled with the names I gave her. I was so happy I had done something to help hoyas and the people who like them. Then when I went back this year, the lady was gone, the only hoya I saw was one lowly looking carnosa Krimson Queen, and the label said, "Hoya Plant". LOL...it's hopeless. I do also find it puzzeling that such a lovely species that is easy to propagate and raise is not showing up in amongst all the pothos and other common plants all over the stores. Heck, you even see ORCHIDS everywhere now. But finding a variety of hoya hanging in any store or nursery is still as rare as finding gold while hiking the hills.
...See More
What is the proper way to defrost meat?
Q
Comments (15)
Even with the preponderance of chickens born with salmonella already in them, the incidence of getting infected poultry is pretty low. The reason for the care is that if you should be infected the results are really awful and potentially life threatening if not treated right away. The worry about other raw meats usually comes from poor sanitary practices and shortcuts taken during the initial slaughter and handling, from what I've read, and it's more likely to be e. coli from an animal's digestive system contaminating the area (through said poor practices) than any kind of endemic infection. The results can be just as dire, if there's an infection, especially for the vulnerable like little kids, but the incidence is much lower than for poultry, from what I've been able to find out. Annie grows her own, mostly or knows the growers, and the butcher, so her risks aren't the same, as those of us relying on city food sources. Re utensils, it's better to switch out the raw chicken utensils right away, but if the meat has been cooking for good and long enough at high enough temperature to kill the germs (there are tables you can look up) then you can switch to your finished tongs, etc., then. What you don't want to do is keep rebacteriaizing your food as it cooks. If you do a marinade, after the meat is put on to cook, you can add the remaining sauce, but you should discard the rest right away. Similarly, if it's something that gets mopped with sauce regularly, you should pour a small amount into a dish for each basting and change over your basting brush as it gets to temperature. All of that is "shoulds". In real life, most people manage not to poison themselves if they take any care at all. The problem is that even the people who are the remainder who do poison themselves may be a small percentage of the population but in absolute numbers it's a lot of people! Take some care, don't stress yourself out over exactitudes--just get into a habit of not spreading potential contamination, and be extra careful when cooking for small children, the elderly and people with illnesses or immunity issues.
...See More
White Meat or Dark Meat?
Q
Comments (65)
As to cooking turkey so its not dry, when cooking a turkey bird in the oven I usually use a Reynolds Oven Bag in an appropriate size for the bird. One time use, seems to cook more quickly than standard roasting, easy cleanup, so tender and juicy that it falls off the bone (both white and dark meat), resulting turkey juices easy to contain and use for gravy or whatever. The only slight disadvantage I've found is that if you're more interested in nicely roasted and crispy skin rather than a nice tender and tasty bird, you'll likely be disappointed. To that end, we cook turkey to eat, not to look at and take pictures of so no problem there. Too, the cooking bag probably won't work worth a flip if you usually stuff the bird with anything but the typical seasonings (onion, celery, half an orange, salt/pepper, fresh sage, etc.). Traditional cooking method? Probably not but once you try it, you'll make it one of your go-to methods.
...See More
what to do with a new "meat trenderizer" as a Vegan ?
Q
Comments (0)
Found this fecently I bought years ago unopened looks like a long handle VComb brush with a "lid" to protect the long tines. since I dont "comb wool what could I use it? thanks all
...See More
teresa_nc7
17 years ago
It is dried beef found in the lunchmeat section. That is a national brand, but you may have other brands in your area. Hormel makes dried beef in a glass jar where the canned tuna and canned chicken is found. You may need to soak it in hot water as the jarred beef is quite salty.

I don't think I would leave the meat out overnight, or the cheese for that matter. The cheese just needs to sit out about an hour to soften. This meat will need to be chopped finely to add to that recipe. It comes in thin slices.

Teresa
jessyf
17 years ago
Great visual of you, Alexa, poking around budding meat....does your DH know? Or is he the meat? darfc....
caliloo
Original Author
17 years ago
LOL Thanks everyone!

I don't intend to make this thing... I was just curious what budding/buddig meat was since I had never heard of it.

Thanks for all the info though!

Alexa

And Jessy - ROFL! I wasn't poking anyones meat! just on the web site!
wizardnm
17 years ago
Jessy, don't worry, we will leave the meat poking all to you.....

Nancy
colleenoz
17 years ago
Well, I'll be darned. My Mom used to buy that whern we were kids and all my life I've thought it was "BuddiNg".
caliloo
Original Author
17 years ago
You know - I was looking a little closer at the web site above and I can see on the ham & corned beef photos it really is chopped up "meat" that is pressed and sliced.

I am envisioning thin sliced Spam...........

Alexa
annie1992
17 years ago
That cream cheese and thinly sliced beef cheese ball is David's favorite, go figure.

It's the only thing I use that sliced meat for, although my girls liked to just eat the paper thin slices as a snack. WonderWeiner never turned one down either, LOL, but I never cared for them.

Annie
lindac
17 years ago
I like that stuff! Sort of like thin Jerky. Don't care for the turkey but the dried beef, corned beef and pastrami are pretty good.
Linda C
dedtired
17 years ago
Isn't that the stuff you use to make SOS er, I mean Creamed Dried Beef on toast?
proudmamato4
17 years ago
Jessy, you NEED to check out the scrumptious thread, please!
carla35
17 years ago
My mom used to take the meat and spread cream cheese on it, roll it up and then slice it (I think). It was pretty good. I can't really tell one Buttig meat from the other though. (they all sort of just taste like a thin layer of salt to me)

I made the below recipe once... can't remember why or when, but they're pretty good. I think I used Buttig pastrami.

Here is a link that might be useful: Cream Cheese Pickles
caliloo
Original Author
17 years ago
I guess this recipe had more of an impact on me than I thought.... and no, I didn't make it as written! LOL!

I used grated smoked gouda and some really smoky ham. It is quite tasty that way!

Alexa
compumom
17 years ago
Carla, my mother used to do the same. I remember some of those rolled logs (uncut) in my lunchbox! I don't remember if I ever tried it on my kids. I probably did, they were such picky eaters I'd do anything to get them to eat protein!
mlane47_yahoo_com
15 years ago
I can't find the "chopped beef", there is other Budding meat packages but not the "chopped beef". I live in Akron, Ohio. Can anyone help me? Thanks

What is 'budding' meat?

Comments (16)

fedup321

wizardnm

Related Discussions

teresa_nc7

jessyf

caliloo
Original Author

wizardnm

colleenoz

caliloo
Original Author

annie1992

lindac

dedtired

proudmamato4

carla35

caliloo
Original Author

compumom

mlane47_yahoo_com

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

What is 'budding' meat?

Comments (16)

Related Discussions

calilooOriginal Author

calilooOriginal Author

calilooOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

caliloo
Original Author

caliloo
Original Author

caliloo
Original Author