fried bologna

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urbanajo33
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2006/06/15 19:36:18 (permalink)

fried bologna

There is a place in I think mid-northwest Ohio that's famous for a fried baloney sandwich. Anyone know the name of the place?
#1

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    Michael Hoffman
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    RE: fried bologna 2006/06/15 20:23:51 (permalink)
    The G&R Tavern in Waldo, Ohio -- some 30-35 miles north of Columbus.
    #2
    urbanajo33
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    RE: fried bologna 2006/06/16 10:24:24 (permalink)
    Thanks, that sounds like the place. I'm going back to Ohio for a few days, and thouhgt I'd check this out. I can't imagine this would be any great shakes, but you never know. Thanks again.
    #3
    njkim
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    RE: fried bologna 2006/08/24 16:53:46 (permalink)
    I have a question about fried bologna. First, why would you do that? ew. A friend of mine from the south swears by it, so I have to try it. Do the slices have to be thick or thin? And how long do you fry them for, and can I just use Pam, or do I have to use butter? And finally, what do you serve with this, or is this just something you eat solo?

    Thanks all for the help :)
    #4
    SassyGritsAL
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    RE: fried bologna 2006/08/25 09:07:19 (permalink)
    Don't know if it is a Southern thing or not, but being from the South most of my life I grew up on fried bologna sandwiches - even taking them for lunch at school.

    You can either use thick slice or thin; I prefer thick for a good sandwich and if I don't have thick sliced I use two thin slices. Slice several slits in the edge of the slice to keep it from curling up when frying. I put a pat of butter in my frying pan, but you could also use cooking oil or olive oil (use both lightly as you don't want it greasy). Fry to your liking; some like them crisp, others just warmed. Put between two slices of white bread with mustard and enjoy. Also great with biscuits too.
    #5
    Michael Hoffman
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    RE: fried bologna 2006/08/25 10:48:43 (permalink)
    quote:
    Originally posted by njkim

    I have a question about fried bologna. First, why would you do that? ew. A friend of mine from the south swears by it, so I have to try it. Do the slices have to be thick or thin? And how long do you fry them for, and can I just use Pam, or do I have to use butter? And finally, what do you serve with this, or is this just something you eat solo?

    Thanks all for the help :)

    Most places that serve fried bologna sandwiches use half-inch thick slices (or close to half an inch). You score the edge of the bologna in four places so as to avoid having the frying meat cup up on the edges. I see no reason why you can't fry it using Pam or some other release agent, but I've never known of anyone doing that. Butter would usually not be a choice. Cooking oil of some sort, or better yet, bacon grease, would make for a better sandwich. You fry the bologna till it's browned on one side, then flip it and keep cooking till the other side is browned.

    You can serve it with anything -- fries, potato salad, coleslaw, stewed tomatoes, fried okra -- whatever's your pleasure. By the way, it's always good topped with a slice of cheese melted onto the top, and generally folks use a grainy or yellow mustard and some pickle slices.

    Now, as to our question about why one would make a fried bologna sandwich in the first place. Because it's good!
    #6
    Ashphalt
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    RE: fried bologna 2006/08/25 10:59:26 (permalink)
    I don't think fried bologna is a "specialty" in my area, just something old-fashioned that is easy to prepare from what's in the house. Typically it's not on menus but old diners and such are likely to be able to cook one up on order. And I've never seen the thick cut that most people refer to here (although I'd be happy to try one).

    I've only seen and had sandwiches of several pieces of regular sliced bologna, usually grilled light brown so that the edges curl. Can be served on buttered grilled bread, with mustard, or even sliced cheese or fried egg.
    #7
    dreamzpainter
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    RE: fried bologna 2006/08/26 16:38:10 (permalink)
    The pre-sliced bologna available at most grocery stores is about as thin as I would use to fry (about an 1/8") I like a much thinner slice for unfried sandwichs but a nice thick chunk (1/2")for a bolognaburger. I had these growing up on the jersey shore so im not sure about it being a southern thang..

    Just to make it more confusing, there's the memphis style BBQ'd bologna...
    #8
    HollyDolly
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    RE: fried bologna 2006/08/28 15:06:04 (permalink)
    We used to buy once in a while ring bologna,and then the next day slice up the left overs and fry thm in a little bit of margarine. If you can get it now,it's pretty expensive.I think I have seen Boars Head brand Bologna,but haven't tried it.
    #9
    fhoran
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    RE: fried bologna 2006/08/29 22:25:19 (permalink)
    I was never much of a bologna fan as a kid so never tried it fried. Always liked salami and liverwurst but never fried those either and wonder if anyone's ever done that. There are very few meat sandwhiches that I can think of that aren't improved by being served hot, but usually by grilling them. It's one of the few things I actually use my George Foreman grill for. Fred
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    Michael Hoffman
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    RE: fried bologna 2006/08/29 23:07:48 (permalink)
    You never fried kosher salami with scrambled eggs for breakfast? Heck, nothing's better than that -- except maybe pastrami and eggs.
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    fhoran
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    RE: fried bologna 2006/08/30 18:25:12 (permalink)
    quote:
    Originally posted by Michael Hoffman

    You never fried kosher salami with scrambled eggs for breakfast? Heck, nothing's better than that -- except maybe pastrami and eggs.


    Michael, your post is a prime example of why this is such an interesting website. I think there are a lot of things one never tries that aren't complicated to make but would taste pretty good, just because one never thought about it. Then someone likes you suggests it, you try it and whole new worlds open up. (I am a little leery about pastrami and eggs, however, but will take your word on that) Fred
    #12
    Catpaws
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    RE: fried bologna 2006/09/15 17:45:04 (permalink)
    We went to G & R Tavern for the baloney sandwich it is great.
    #13
    TheHotPepper.com
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    RE: fried bologna 2006/09/15 18:03:57 (permalink)
    It's not that srange, it's the same as cooking a hot dog, both are already cooked wheen you buy them, you're just re-cooking them.
    #14
    Bobs
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    RE: fried bologna 2006/09/15 18:32:00 (permalink)
    Down here in Jackson TN. fried bologna is on the breakfast buffet and bar-b-q bologna is served at lunch. Both are great!
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    dcosbey
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    RE: fried bologna 2006/09/15 19:48:21 (permalink)
    The bologna at the G and R Tavern is not like any bologna you have ever had- fried or not. About 1/2 inch in thickness. I believe it is made exclusively for that spot. Honestly, I would rather eat a fried b. sandwich, there, than Filet Mignon! It's delectible!!
    #16
    NYNM
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    RE: fried bologna 2006/09/20 11:49:15 (permalink)
    Growing up in Brooklyn, NY we had fried bologna. Actually it was grilled - we just turned on a frying pan and popped in the bologna.(no oil or anything else) As a kid it was fun to watch it "move" - curl up etc. We ate it for whatever meal - reakfast, lunch, dinner, snack.
    #17
    Jennifer_4
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    RE: fried bologna 2006/09/20 12:12:13 (permalink)
    I like mine a little on the crispy side, thick sliced, with sharp white cheddar or provolone and bbq sauce on a toasted bun.. yum!
    #18
    Gwenny
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    RE: fried bologna 2006/09/21 17:47:33 (permalink)
    This site makes me hungry! Fried bologna yummm. I like mine thin on toast with catchup!! Never tried thick, may have to give it a try.
    #19
    bss717
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    RE: fried bologna 2006/10/23 18:53:58 (permalink)
    ok....I haven't had fried bologna since I lived with mom (and that's been a few decades). So, after reading some of the posts here - I went and got some thick sliced bologna from the deli and just finished eating an excellent sandwich (on white bread of course!).
    #20
    smturnmire
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    RE: fried bologna 2006/10/23 19:36:53 (permalink)
    Fried bologna-YUMM. Next best thing is the bologna gravy my mother makes with homemade biscuits!!! I am from western NC. Nothing like good-ole southern cooking made with lots of love
    #21
    Gizmolito
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    RE: fried bologna 2006/10/24 20:56:30 (permalink)
    quote:
    Originally posted by Michael Hoffman

    You never fried kosher salami with scrambled eggs for breakfast? Heck, nothing's better than that -- except maybe pastrami and eggs.



    Is kosher salami the best salami? I've tried the Alan King recipe for salami and eggs (pretty much cut the salami rounds into matchstick slices, saute, add the beaten eggs, stir). Does kosher taste better, or what?
    #22
    Pigiron
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    RE: fried bologna 2006/10/24 21:31:13 (permalink)
    quote:
    Originally posted by Gizmolito
    Is kosher salami the best salami? I've tried the Alan King recipe for salami and eggs (pretty much cut the salami rounds into matchstick slices, saute, add the beaten eggs, stir). Does kosher taste better, or what?


    It's a matter of taste, like most things. The main diffenences in Kosher salami from the rest is that they're made from beef, with no fillers or extenders. I think a lot of Italian salamis are made from pork.

    #23
    CajunKing
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    RE: fried bologna 2006/10/25 15:25:53 (permalink)
    Ok,

    I was looking for something different for lunch today so I tried Michael Hoffmans salami and eggs

    I am hooked, just a touch of Ed's Red (local hot sauce) and lunch was yummy!!

    Thanks Michael for the suggestion

    Cajunking

    #24
    DamnTheCowboys
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    RE: fried bologna 2006/11/12 21:15:49 (permalink)
    Just buy a pack of the Oscar Meyer beef bologna, fry it up, roll it up like a hot dog and dunk in mustard, dammit. It's good. Esp. when drunk and in a pinch.
    #25
    Mosca
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    RE: fried bologna 2006/11/13 09:40:06 (permalink)
    FWIW, I tried grilling balogna on the outdoor grill this past summer. It got all dried and crackly and was not good at all.


    Tom
    #26
    susanll
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    RE: fried bologna 2006/11/13 09:59:36 (permalink)
    My husband loves fried bologna "cups". Fry the bologna until it forms a cup and then fill the cup with mashed potatoes. A elemntary school comfort food.
    #27
    marzsit
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    RE: fried bologna 2006/12/02 08:52:17 (permalink)
    quote:
    Originally posted by susanll

    My husband loves fried bologna "cups". Fry the bologna until it forms a cup and then fill the cup with mashed potatoes. A elemntary school comfort food.




    my mother and grandmother would make balogna cups filled with scrambled eggs for breakfast all of the time, i never thought about mashed potato... that sounds interesting.
    #28
    paoconnell
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    RE: fried bologna 2006/12/02 10:48:02 (permalink)
    Fried bologna sandwiches made with cheap bologna were starving student food for me in college. They taste much like hot dogs, especially with mustard, and don't roll out of the bread.

    I've had very good German style ring bologna before (from a butcher shop in Three Oaks MI), but I don't think we fried it.
    #29
    Adjudicator
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    RE: fried bologna 2006/12/02 11:17:39 (permalink)
    quote:
    Originally posted by susanll

    My husband loves fried bologna "cups". Fry the bologna until it forms a cup and then fill the cup with mashed potatoes. A elemntary school comfort food.


    Same here. Thick bolonga is a must, though.
    #30
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