Bologna

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rumbelly
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2003/04/17 15:12:46 (permalink)

Bologna

Everybody has eaten Bologna in one form or another. When young it was stomach filler with mustard. A revalation in Memphis many years ago taught me that this simple, unassuming and much ridiculed sausage can achieve culinary stardom. I'm usually laughed at until the whole, smoked, all beef creation is removed from the spit and served with condiments.

What are your experiences with this much maligned tube?

Rumbelly
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39 Replies Related Threads

    scbuzz
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    RE: Bologna 2003/04/17 15:32:00 (permalink)
    I love bologna !! My favorite lunch meat ! I especially like the German bologna ! I love it on bread with mustard and mayo and cheese ... any type of cheese !

    I like to cut a nice big thick slice and fry it in some butter !

    I like the Italian bologna Mortedella too !


    #2
    mayor al
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    RE: Bologna 2003/04/17 15:49:58 (permalink)
    Fried Bologna sandwiches are a popular comfort food in the Louisville area. They are the center of attention at the Fall Sports Snack Bars at all the H S and College games . Right now, during the two weeks of the Derby Festival All of the 'Chuck Wagon's' around town are serving them almost as fast as they can fry'em.
    The Chuck Wagon's are festival food stands located at the site of the various events of the Festival and in the downtown area. The Derby is far more than a horse race in this community.!
    #3
    rumbelly
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    RE: Bologna 2003/04/17 16:07:49 (permalink)
    What condiments do they provide with fried bologna at the chuck wagons? I'm jealous. Here in Ontario bologna is almost a perjorative term.
    #4
    Sundancer7
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    RE: Bologna 2003/04/17 16:14:37 (permalink)
    When I went through basic training in the Air force, it seemed if we had balogna several times a week. I will not tell you what we called it. After being force fed over eight weeks, I made a vow never to touch it again. A few years ago, I broke my vow when I put it on the charcoal grill. Much better that way. I try not to think of the ingredients much the same way as when I inhale a hot dog.

    Paul E. Smith
    Knoxville, TN
    #5
    ocdreamr
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    RE: Bologna 2003/04/17 16:57:58 (permalink)
    Love my fried bologna sandwhiches, real comfort food. Best combo - bologna wrapped around a kosher dog & fried together.
    #6
    Jennifer_4
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    RE: Bologna 2003/04/17 16:58:48 (permalink)
    When I was younger all I knew about was the supermarket variety, I would eat it only on white bread with ketchup, or alone with ketchup. A real treat was getting it unsliced and eating it in chunks (with ketchup of course).. but a few years ago, I found Lebanon Bologna...WOW! what a revelation.. it bore no resemblance to the pink spongy stuff.. I love the sweet version particularly... now I'm hooked. It reminds me of a cross between dry salami and summer sausage.
    #7
    Sundancer7
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    RE: Bologna 2003/04/17 17:02:13 (permalink)
    I live in Knoxville, TN and I have not found a place that sells exotic balogna. Maybe Walmart does? I sorta doubt it. This poor little place ain't got much!! Lebanese Balogna?

    Paul E. Smith
    Knoxville, TN
    #8
    Bushie
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    RE: Bologna 2003/04/17 17:06:26 (permalink)
    A number of years ago, I bought some Lebanon bologna in Pennsylvania that was GREAT. Sitting here, I couldn't remember the brand, so I just did a search. I'm pretty sure the brand was Seltzer's, and here's the link I found (you can order it online now; I love the Internet). http://www.seltzersbologna.com/
    #9
    Michael Hoffman
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    RE: Bologna 2003/04/17 17:30:49 (permalink)
    "Lebanese Balogna?"

    No, it's Lebanon bologna, from the Lebanon, Pennsylvania area. Kroger carries a bad version of it.
    #10
    yumbo
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    RE: Bologna 2003/04/17 19:59:19 (permalink)
    I have unpleasant associations with bologna. Mainly about mushy white bread and trying to peel the stuff off the roof of my mouth after taking a bite. Can you guys name some other brands besides Lebanon? I'm afraid the only one I've seen out here (Seattle) is Oscar Mayer. Maybe I'm not looking hard enough?

    -Yumbo
    #11
    Sundancer7
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    RE: Bologna 2003/04/17 20:05:51 (permalink)
    A couple of post above yours came from Bushie and he gave a web site that I clicked on. It looked pretty interesting. I just ordered some Lebanon Balogna. I will not tell you what we called it in the Military. The picture looked more like a huge summer sausage. I imagine the taste will be somewhat different.

    Paul E. Smith
    Knoxville, TN
    #12
    bumper
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    RE: Bologna 2003/04/17 21:27:48 (permalink)
    Paul some of the deli's around the U.T. campus use to have Lebanon
    balogna
    #13
    mayor al
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    RE: Bologna 2003/04/17 21:29:54 (permalink)
    Rummie,
    If you substitute bologna for Hot Dog..on bread instead of in a bun, but treat it to the same decorations, you have the correct image. You can find them with everything from 'Kraut to Chili and every color of gooey stuff on top.
    Paul,
    In the Army we called it "Donkey xxxx" I will assume you guys in the Air Force would be more civil than that. On the same topic, remember those large cans of what loosely described as SPAM?? hehehe
    #14
    Jennifer_4
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    RE: Bologna 2003/04/18 03:18:43 (permalink)
    quote:
    Originally posted by Bushie

    A number of years ago, I bought some Lebanon bologna in Pennsylvania that was GREAT. Sitting here, I couldn't remember the brand, so I just did a search. I'm pretty sure the brand was Seltzer's, and here's the link I found (you can order it online now; I love the Internet). http://www.seltzersbologna.com/



    I've sampled Seltzer's, Kurtztown, and some odd brand from Albertson's.. and I have to say I like Kurtztown the best, their prices are better and are (or used to be) shipping included!http://www.kutztownbologna.com/
    #15
    Jennifer_4
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    RE: Bologna 2003/04/18 03:22:03 (permalink)
    quote:
    Originally posted by yumbo

    I have unpleasant associations with bologna. Mainly about mushy white bread and trying to peel the stuff off the roof of my mouth after taking a bite. Can you guys name some other brands besides Lebanon? I'm afraid the only one I've seen out here (Seattle) is Oscar Mayer. Maybe I'm not looking hard enough?

    -Yumbo



    Living on the same side of the country as I do, you should also see Bar S and John Morrell brands, we also have Farmer John, but that may be indiginous to California. Stay away from Bar S, as they've had their share of viral scares in the past, I've found John Morrell to be the best, especially their thick and garlic varieties.
    And now that I think about it, Hebrew National makes a pretty good kosher bologna chub.
    #16
    fdm813
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    RE: Bologna 2003/04/18 05:01:20 (permalink)
    Boar's Head makes good beef bologna. I get it at a local deli. They slice it to what ever thickness you require.
    #17
    lvw
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    RE: Bologna 2003/04/18 10:46:41 (permalink)
    Jennifer 4,

    Yeah! White bread and ketchup!! The mere thought of it disgusts my husband, but what does he know? It's been YEARS since I've had a baloney (or bologna) and ketchup sandwich. I may have to stop at the store on the way home...

    A more "adult" favorite of mine is a grilled mortadella and cheese sandwich with mustard.

    Lisa
    #18
    rumbelly
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    RE: Bologna 2003/04/20 14:09:11 (permalink)
    Thank you all.

    It warms my heart especially on Easter Sunday to know bologna is loved. Where I live it is joked about but seems to move quite rapidly at the supermarket.
    #19
    RubyRose
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    RE: Bologna 2003/05/07 17:00:56 (permalink)
    Alderfer's is my favorite commercially made Lebanon bologna in my area of Pennsylvania. The Allentown and Kutztown Farmers' Markets also have a few stands that make their own and it's such a treat. There is regular Lebanon bologna and also Sweet Lebanon, which has brown sugar in the mix.
    #20
    Jennifer_4
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    RE: Bologna 2003/05/07 18:34:21 (permalink)
    quote:
    Originally posted by RubyRose

    Alderfer's is my favorite commercially made Lebanon bologna in my area of Pennsylvania. The Allentown and Kutztown Farmers' Markets also have a few stands that make their own and it's such a treat. There is regular Lebanon bologna and also Sweet Lebanon, which has brown sugar in the mix.

    Welcome, Ruby Rose, glad to have you aboard! Have you had the "honey" version of Lebanon bologna and if so, how does it compare with the regular sweet? I love the sweet myself..can't get enough of it.
    #21
    RubyRose
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    RE: Bologna 2003/05/07 19:33:56 (permalink)
    Our village grocery store sells one called Smoke 'n' Honey Roll made by either Kunzler or Alderfer. It's not as sweet as the sweet Lebanon but is less salty and is supposed to have less fat, although when it comes to bologna, I doubt if it makes much difference.
    #22
    meowzart
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    RE: Bologna 2003/05/24 18:26:46 (permalink)
    Growing up in Pennsylvania Dutch Country, the only bologna I knew was Lebanon (pronounced Leb-nin) bologna.

    It should be noted, however, that Lebanon bologna comes in two different styles. Sweet and regular (reck-ler in Dutch speak). This could probably start a whole new argument over which is better, but the sweet is kind of gross. It is just not what I look for in a lunch meat. Now the regular kind. Now that is the ONLY bologna for me. And when it comes to frying it up in a pan, nothing is better. Fried Lebanon bologna between two buttered slices of squishy white bread is about as good a comfort food as it gets.

    AND my mom used to make Lebanon bologna gravy. Think cream chipped beef but slices of fried Lebanon bologna instead of the beef. Served over toast was definitely one of my favorite mom-meals.

    Want a great appetizer? Lebanon bologna and cream cheese. Take a slice of regular Lebanon bologna, spread with cream cheese, roll up. Slice roll into bit size pieces and stab with a tooth pick. Voila! Delicious canapes!

    When we went to the farmer's market when I was a kid, we would get either Seltzer's or Kunzler's (they also make my favorite hot dogs). Seltzer's is the only kind I can get now that I live in MD.

    Thanks all--I am off to raid my fridge now.

    Yours in food,
    meowzart
    #23
    Sundancer7
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    RE: Bologna 2003/05/24 18:31:15 (permalink)
    The last time I was in Lancaster, PA, they have a great market downtown that is mostly Amish type food. All kinds of sausauges, cheeses, meats and anything else is available. Great food and a great farmers market.

    The Lancaster area is one of the most beautiful ares for farming I have visited.

    I particularly like the area between Blue Balls and Intercourse, PA. Great shopping and everyone gets off on the name.

    Paul E. Smith
    Knoxville, TN
    #24
    Michael Stern
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    RE: Bologna 2003/05/25 06:08:34 (permalink)
    About twice a year, I NEED lunchmeat balogna on soft white bread with Miracle Whip. The other 363 days, I'd prefer barbecued balogna as served at the Cozy Corner in Memphis:

    #25
    jmckee
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    RE: Bologna 2003/05/25 11:20:05 (permalink)
    quote:
    Originally posted by Michael Stern

    About twice a year, I NEED lunchmeat balogna on soft white bread with Miracle Whip. The other 363 days, I'd prefer barbecued balogna as served at the Cozy Corner in Memphis:




    Again with the pictures. And me so hungry too...

    Thanks, Michael. I was trying to remember where the BBQ bologna was served.
    #26
    hawkeyejohn
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    RE: Bologna 2003/05/28 14:53:04 (permalink)
    Fried bolo and cheese sandwiches were a favorite in college. Now it is a bologna on toasted wheat with sauerkraut, pickles and mustard.

    When living in Iowa, there was ring bologna made by Pella or Boyd. Outstanding on a Ritz.
    #27
    Lone Star
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    RE: Bologna 2003/05/28 16:47:09 (permalink)
    I agree with Michael. I too just have to have the Oscar Myer kind with white bread just about twice a year. It is a really weird craving. I would love to try some of the "real" kind. I wonder if any of our Texas smokehouses make it, or is a regional creation?
    #28
    Pwingsx
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    RE: Bologna 2003/05/28 17:31:26 (permalink)
    Ok, I'm with the white bread/miracle whip/bologna brigade. Except as an added filip, it has to sit for several hours at room temperature. This is how I grew up with it, as it sat in my locker at school, in my metal school bus lunchbox.

    Occasionally (!) I will still do this -- but I will make up the sandwich, pop it in a lunch bag and set it under a lamp for a few hours. Not quite the same, but you can't go home again....
    #29
    seafarer john
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    RE: Bologna 2003/05/28 17:37:22 (permalink)
    Funny but a grilled cheese sandwich tastes better after a few hours in the steam table in the school cafeteria. Tried to "age" some at home but it never was the same.
    #30
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