Skip to comments.That’s a Bunch of Boloney
Posted on 05/06/2017 6:28:08 AM PDT by NOBO2012
For the Tucker Carlson (and William F. Buckley) fans out there, Washington Post Reporter Warns Journalists To Avoid Tucker Carlsons Dunk Tank.
But of course. Given Carlsons nightly ability to demolish leftwing shibboleths and those who claim to believe them, as William F. Buckley quipped when asked why Bobby Kennedy was declining repeated requests to appear on Firing Line, Why does baloney reject the grinder? - From Ed Driscoll at Instapundit
And now since weve established the premise of this post let me just ask: is there anything better than bologna in all its glorious varieties? I say no. American bologna Oscar Mayer is the most famous but far from the best -
is a variation on German (garlic) bologna which is itself a derivative of the original ground meat sausage from Bologna: Mortadella (pistachios optional, although not really).
And the once popular olive loaf is itself just another variation of Mortadella,
one that few people seem to enjoy these days for some reason unknown to me.
Im guessing its because theyve only had the cheap, inferior variety. I love bologna in all of its glorious incarnations although my absolute favorite may be the humble ground bologna sandwich (best served on cheap, racist white bread).
Also known as poor mans ham salad this is generally the recipe given:
Ground Bologna Sandwich Spread
1-1/2 lbs ring bologna
2 3 baby sweet pickles
3 - 1/8″ slices from 1 medium-size Spanish onion
1 cup mayonnaise
2 tsp yellow prepared mustard
Remove any strings or clips off the ends of the ring bologna. Cut the bologna into 4 sections for easier handling. Slit one side of each section lengthwise and remove the casing.
Install discs onto the front of the meat grinder for a fairly small grind and grind the ring bologna into the glass dish. After digging the rest of the bologna out of the grinder, dump the bologna into the mixing bowl.
Finely-chop the sweet pickles till you have about 1/2 cup, and then do the same with the slices of onion. Add the chopped pickle and onion to the bologna in the mixing bowl, then add the mayonnaise and mustard and mix it all together till its smooth. Taste it, adding some salt to punch up the flavor if necessary.
Transfer it to the storage bowl and refrigerate the spread until its ice cold. Use a fork to put a layer of spread about 3/8″ thick (my kids like it about 1/2″ thick on a slice of white bread, then close with another slice. Serve with kettle-cooked potato chips or steaming-hot French fries. MICuisine
My Moms recipe was simpler: just ground bologna, originally made with her hand grinder
but later just shredded on a hand grater through the largest sized hole, a chopped homemade dill pickle (never sweet in our house) no onion, no mustard, no added salt, and Miracle Whip to taste. I still make it the same way only I use a food processor and replaced the Miracle Whip with Hellmann's decades ago. Imagine my surprise to discover this particular version is also known as Monkey Meat Spread! (can I say that?)
If you dont want to bother even that much, good old fried bologna is also good for breakfast, lunch or dinner.
Or if youre feeling slightly more sophisticated and want to have a glass of wine with your bologna, go with the original Mortadella, sliced very thin be sure to specify, it actually tastes different that way and serve as part of a traditional Italian antipasto tray loaded with anything and everything else you have on hand.
Along with some good crusty bread or rolls youve got yourself dinner. And thats no boloney.
Oh, and BTW, French baloney is known as Lyoner I dont know why I find that amusing, but I do. I guess we will see this weekend whether the French continue to be cheese eating surrender monkeys full of Lyoner, or have evolved into something with a bit more, eh bite.
Bon appétit mon cheri!
Posted from: Michelle Obamas Mirror
If you’re going to do a fried balogna sandwich, you must have some thickly sliced white onion and a generous amount of mayo.
Liverworst, thick onion slices, mayo.
But not for breakfast this morning, I think.
Yum. I have to stick with chicken since I’m on a diet and I add celery and curry powder. Back in the day I’ve made this with ham or spam.
Love Tucker. Most depth provoking and intense scrutiny of these libtards. He cleans their clock, and they don’t know what hit them.
“....a generous amount of mayo.”...
Nope, hot mustard.
I am also a HUGE fan of braunschwiger. takes me back to my childhood. And the best part is that I don't have to share ant of it with my family. (The cat and dog don't eat that much :’)
With pistachios? Why haven't I ever had this?
I love pistachios!
Gimme a fried bologna sammich and a PBR at Robert’s Western World in Nashville!
Now I know what is for lunch today.
I hear you. :)
We grew up on bologna. From the meat department. Tell the butcher 2 lbs and he’d cut off a 2 lb. hunk. We had it fried for breakfast with eggs. Fried for dinner with beans and potatoes. If there was any left we had it sliced for a bologna sandwich for lunch. If there was no bologna left we had mustard or mayo sandwiches. lol Lots of times we had bean or potato sandwiches. All the food at our house got eaten.
Does anyone remember these? I know that they still offer them at the Masters.
Where I grew up we referred to baloney as “South Knoxville Ham”...
***We grew up on bologna.***
Same here. When we lived close to the schools we came home for lunch and had baloney sandwiches and a cold glass of milk. LOVED IT!
When the school was too far away we ate at the cafeteria.
All GREAT MEALS except in AZTEC, NM 1956! Worst school meals ever! I finally had mom pack me a lunch and while I was eating baloney sandwiches the other kids were gagging down and puking up their school supplied slop. It really, REALLY was that bad.
Hot mustard will overpower the flavor of the white onion.
We had great meals in the rural schools I went to. Lunch ladies could put out some grub with all the commodities they got from the government. Lots of peanut butter stuff and real mac & cheese. Yum!
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