Fried Bologna And Roadfood.com

pogophiles


Just buy the chub and smoke it...

It's hard to keep lit....!!!

ayersian

kevincad

In the upstate part of South Carolina, the mountainous part, it is prime fried bologna territory. They slice it thick, fry it nice and charred on the outside, real bologna, not that store bought chicken lips stuff. Nice and garlicky. It's a thing of beauty. I take a scenic route and there is a real roadfood place along the way. I always stop and get a fried bologna sandwich!

Kevin, would you mind telling us where this place is? I'd certainly like to try that bologna sandwich!  Is it near Clemson?    Chris

 
It's a ways from Clemson, it's further up on State Road 11 (Cherokee Scenic Highway) quite close to Table Rock State Park. If you are going northeast, it will be on your left, a REAL rustic place!

yep, 2" is just about right, keeps you powered up for a long afternoon raking hay in Knox County Kentucky.

scrumptiouschef

In Eastern Kentucky you'd get jumped if you called baloney balogna!
Fried Baloney Sandwich Recipe:
Ingredients:
* 2 Slices Baloney, Thick cut, each slice lightly scored at the noon, 3pm, 6pm and 9 pm positions [ prevents cupping of the meat ]
* 2 Slices Bread, White
* Onion, Sweet, Thinly sliced
* Mayonnaise, enough for spreading
Method:
* Heat cast iron pan til good and hot
* Place baloney in un-oiled pan
* Cook til nicely browned
* Spread a skift of mayonnaise on each slice of white bread
* Add thinly sliced sweet onion, some folks like it on the top, some like it on the bottom. Me I'm a top but if you're a bottom that's alright too.
* Add fried baloney
* Compact everything into the classic sandwich format
backstory on growing up eating baloney in Appalachia
http://www.scrumptiousche...Fried-Baloney-Sandwich

Oh Darn!
I KNEW I was doing something wrong.
I was scoring mine at 10 - 2 - 4 & 8!

Since bologna & boloney are pronounced the same I think we'd be safe calling it bologna.

CCinNJ

Since bologna & boloney are pronounced the same I think we'd be safe calling it bologna.

Au Contraire, Garlic Baloney Breath!
Bologna is pronounced - Ba - Lone - AAAA
Baloney is pronounced - Ba Lone - EEEEEEE

Bologna & boloney are pronounced the same in NJ. Unless it's about Bologna Italy. But these people all eat PORK ROLL...without mayonnaise or white bread. I don't think they would be jumped for Miracle Whip. It's not a hot dog.

Your boloney may have a first name but it's also spelled bologna.

They sell quite a few bologna sandwiches at the Texaco a few miles from where I live. You can have any toppings you want on a bun or  biscuit (the biscuit is bigger than a bun).  However, I prefer the liver mush, egg, cheese, and tomato biscuits.
It's a Texaco, but more like a grill with gas pumps.

3 Olives

They sell quite a few bologna sandwiches at the Texaco a few miles from where I live. You can have any toppings you want on a bun or  biscuit (the biscuit is bigger than a bun).  However, I prefer the liver mush, egg, cheese, and tomato biscuits.
It's a Texaco, but more like a grill with gas pumps.

From The Christian Science Monitor:
"Thought to be a descendant of scrapple, livermush was most likely brought south through the Appalachian mountains by German settlers."
They most likely brought their Bologna Recipes with them as well!

CCinNJ

Bologna & boloney are pronounced the same in NJ. Unless it's about Bologna Italy. But these people all eat PORK ROLL...without mayonnaise or white bread. I don't think they would be jumped for Miracle Whip. It's not a hot dog.
Your boloney may have a first name but it's also spelled bologna.

From www.grammarist.com 
Bologna is a meat. The word is short for bologna sausage, a type of sausage made of finely ground meat that has been cooked and smoked.
Baloney is nonsense. It is an early 20th-century American coinage derived from bologna. It may also be influenced by blarney, which in one of its definitions means nonsense or deceptive talk.
Dictionaries differ on whether baloney and bologna are homophones in English. Some say both should be pronounced “baloney,” while others say bologna should be pronounced like the Italian city, Bologna (“boloan-ya”), where the sausage originates. All authorities agree that the two spellings have different meanings.

Foodbme

3 Olives

They sell quite a few bologna sandwiches at the Texaco a few miles from where I live. You can have any toppings you want on a bun or  biscuit (the biscuit is bigger than a bun).  However, I prefer the liver mush, egg, cheese, and tomato biscuits.
It's a Texaco, but more like a grill with gas pumps.

"Thought to be a descendant of scrapple, livermush was most likely brought south through the Appalachian mountains by German settlers."
They most likely brought their Bologna Recipes with them as well!

My Dad was Pennsylvania Dutch - loved scrapple, souse, head cheese, sausage, etc. - me, too.

Mortadella!

3 Olives

Foodbme

3 Olives

They sell quite a few bologna sandwiches at the Texaco a few miles from where I live. You can have any toppings you want on a bun or  biscuit (the biscuit is bigger than a bun).  However, I prefer the liver mush, egg, cheese, and tomato biscuits.
It's a Texaco, but more like a grill with gas pumps.

"Thought to be a descendant of scrapple, livermush was most likely brought south through the Appalachian mountains by German settlers."
They most likely brought their Bologna Recipes with them as well!

My Dad was Pennsylvania Dutch - loved scrapple, souse, head cheese, sausage, etc. - me, too.

Guess What??
By default, that makes you PA Dutch too!
Earlier, you mentioned your Grandparents were from the Williamsport area. My predecessors come from the Williamsport-Renovo area as well. They migrated there by poling rafts up the Susquehanna River!!
So, let's drink a beer to our Ancestry!!!
 

Michael Hoffman

Mortadella!

Mortadella to you too!!!
You are correct sir!
"In Germany, "regular" bologna is referred to as Mortadella, and is mostly identical and made out of the same meats as its American counterpart, although it often contains pistachios. The original, larger and less finely ground Mortadella is called italienische Mortadella."
Mortadella's roots can be traced back to Bologna, Italy! So there we have the complete cycle and that ain't no Baloney!
 

Foodbme

3 Olives

Foodbme

3 Olives

They sell quite a few bologna sandwiches at the Texaco a few miles from where I live. You can have any toppings you want on a bun or  biscuit (the biscuit is bigger than a bun).  However, I prefer the liver mush, egg, cheese, and tomato biscuits.
It's a Texaco, but more like a grill with gas pumps.

"Thought to be a descendant of scrapple, livermush was most likely brought south through the Appalachian mountains by German settlers."
They most likely brought their Bologna Recipes with them as well!

My Dad was Pennsylvania Dutch - loved scrapple, souse, head cheese, sausage, etc. - me, too.

Guess What??
By default, that makes you PA Dutch too!
Earlier, you mentioned your Grandparents were from the Williamsport area. My predecessors come from the Williamsport-Renovo area as well. They migrated there by poling rafts up the Susquehanna River!!
So, let's drink a beer to our Ancestry!!!

I'll drink one with you. I love PA Dutch food!

What is it that makes fried bologna so interesting? Slice 1/4 inch, fry in skillet with butter or lard, put on cheap white bread, cheap processed american cheese slice, top with onion slice and tomato. If you want to kick it up put it on a cheap white hamburger bun. Is there something I am missing? I like a fried bologna sandwich as much as anyone but making it a destination or something special? I have to drive by G&R about 10 times a year so I stop there maybe twice out of the 10. I cannot think of a more basic item that can be reproduced by anyone with a skillet. Its not like they do anything different than anyone else.  Some people even put Miracle Whip the worst product on the planet or God forbid Ketchup. Maybe someone could start a thread: What do you put on your Fried Bologna Sandwich? No that would be an interesting thread.

:)  yes indeed,Mr Hoffman---MORTADELLA!!!!!!!
 

Tampico


What is it that makes fried bologna so interesting? Slice 1/4 inch, fry in skillet with butter or lard, put on cheap white bread, cheap processed american cheese slice, top with onion slice and tomato. If you want to kick it up put it on a cheap white hamburger bun. Is there something I am missing? I like a fried bologna sandwich as much as anyone but making it a destination or something special? I have to drive by G&R about 10 times a year so I stop there maybe twice out of the 10. I cannot think of a more basic item that can be reproduced by anyone with a skillet. Its not like they do anything different than anyone else.  Some people even put Miracle Whip the worst product on the planet or God forbid Ketchup. Maybe someone could start a thread: What do you put on your Fried Bologna Sandwich? No that would be an interesting thread.

Comparing G&R Bologna with regular Boloney is like comparing a Filet with 80/20 hamburger!
To paraphrase Jim Carvelle, Bill Clinton's Campaign Guru, "It's the Baloney, Stupid"!!
I'm not calling you stupid, just paraphrasing, if ya know what I mean.

Foodbme

Tampico


What is it that makes fried bologna so interesting? Slice 1/4 inch, fry in skillet with butter or lard, put on cheap white bread, cheap processed american cheese slice, top with onion slice and tomato. If you want to kick it up put it on a cheap white hamburger bun. Is there something I am missing? I like a fried bologna sandwich as much as anyone but making it a destination or something special? I have to drive by G&R about 10 times a year so I stop there maybe twice out of the 10. I cannot think of a more basic item that can be reproduced by anyone with a skillet. Its not like they do anything different than anyone else.  Some people even put Miracle Whip the worst product on the planet or God forbid Ketchup. Maybe someone could start a thread: What do you put on your Fried Bologna Sandwich? No that would be an interesting thread.

Comparing G&R Bologna with regular Boloney is like comparing a Filet with 80/20 hamburger!
To paraphrase Jim Carvelle, Bill Clinton's Campaign Guru, "It's the Baloney, Stupid"!!
I'm not calling you stupid, just paraphrasing, if ya know what I mean.

 
Stopping in to experience G&R's Bologna aids the mystery meat taster in expectation of the bologna flavors. The bouquet or aroma - is the major determinate of perceived flavor in the mouth. Once inside the mouth, the smells are further liberated by exposure to mouth heat, and transferred retronasally to the olfactory receptor site. It is here that the complex taste experience characteristic of a bologna actually commences. Coupled with a proper smoky note, outer char or crust the once thought simple meat is turned into something more sublime than just a basic table meat originally meant for the poor and under-privileged. G&R Tavern is the epi-center for what all other Bologna strives to be. 

Tampico

Foodbme

Tampico


What is it that makes fried bologna so interesting? Slice 1/4 inch, fry in skillet with butter or lard, put on cheap white bread, cheap processed american cheese slice, top with onion slice and tomato. If you want to kick it up put it on a cheap white hamburger bun. Is there something I am missing? I like a fried bologna sandwich as much as anyone but making it a destination or something special? I have to drive by G&R about 10 times a year so I stop there maybe twice out of the 10. I cannot think of a more basic item that can be reproduced by anyone with a skillet. Its not like they do anything different than anyone else.  Some people even put Miracle Whip the worst product on the planet or God forbid Ketchup. Maybe someone could start a thread: What do you put on your Fried Bologna Sandwich? No that would be an interesting thread.

Comparing G&R Bologna with regular Boloney is like comparing a Filet with 80/20 hamburger!
To paraphrase Jim Carvelle, Bill Clinton's Campaign Guru, "It's the Baloney, Stupid"!!
I'm not calling you stupid, just paraphrasing, if ya know what I mean.

Stopping in to experience G&R's Bologna aids the mystery meat taster in expectation of the bologna flavors. The bouquet or aroma - is the major determinate of perceived flavor in the mouth. Once inside the mouth, the smells are further liberated by exposure to mouth heat, and transferred retronasally to the olfactory receptor site. It is here that the complex taste experience characteristic of a bologna actually commences. Coupled with a proper smoky note, outer char or crust the once thought simple meat is turned into something more sublime than just a basic table meat originally meant for the poor and under-privileged. G&R Tavern is the epi-center for what all other Bologna strives to be. 

WOW!!!
Did you or Hemingway write that?????

Neither. It was lifted from a treatise on wine tasting. Google it.

Michael Hoffman


Neither. It was lifted from a treatise on wine tasting. Google it.

 
It was a joke. You obviously did not get it.

Tampico

Michael Hoffman

Neither. It was lifted from a treatise on wine tasting. Google it.

It was a joke. You obviously did not get it.

I got it!
I laughed!
I was just wondering if I should give you an "A" for your wittiness.
Since you plagiarized it, I'll have to give you a "C".
Normally it would be a "F" but since you went to the trouble to find it, I gave you partial credit!

Seems to be a lot of tension over fried bologna.

Anyone seen pickled pimiento loaf recently? I can't find any.

Iron Chef MIchael Symon has both schools of fried bologna on the menu at B Spot...

Old School fried bologna with pickles, mustard, american cheese 6.00

New School fried bologna with Russian dressing, pickled onions, sweet hot pickles, sunny-side-up egg 6.00

http://www.bspotburgers.com/menu/

My girlfriend looks like Iron Chef Cat Cora...and never heard of fried bologna.

Don't they have that in Texas? She ran away for 17 years and lived in Texas before coming back to the land of Pork Roll...and honey.

photog


Anyone seen pickled pimiento loaf recently? I can't find any.

If you mean pickle and pimiento loaf then sure. It's available in all the supermarkets around here.

Foodbme

Tampico

Michael Hoffman

Neither. It was lifted from a treatise on wine tasting. Google it.

It was a joke. You obviously did not get it.

I got it!
I laughed!
I was just wondering if I should give you an "A" for your wittiness.
Since you plagiarized it, I'll have to give you a "C".
Normally it would be a "F" but since you went to the trouble to find it, I gave you partial credit!

I am not sure you can plagiarize wikopedia. I got some of it from wiki sommelier. It was so funny I couldn't resist.

Tampico

Foodbme

Tampico

Michael Hoffman

Neither. It was lifted from a treatise on wine tasting. Google it.

It was a joke. You obviously did not get it.

I got it!
I laughed!
I was just wondering if I should give you an "A" for your wittiness.
Since you plagiarized it, I'll have to give you a "C".
Normally it would be a "F" but since you went to the trouble to find it, I gave you partial credit!

I am not sure you can plagiarize wikopedia. I got some of it from wiki sommelier. It was so funny I couldn't resist.

There's such a thing as Wiki Wine?????

It just so happens that I have 4 THICK slices of bologna that I am going to use to make WV hot bologna sandwiches for supper tonight:
I cut 3 small slits on the bologna, add to a skillet, brown quickly on bpth sides,turn down the heat & cook through.  Remove from pan & make a hot/sweet BBQ sauce in the same skillet: catsup, brown sugar, lemon juice, lots of cayanne & sriracha sauce,bring to boil, reduce, then lower heat,add fried bologna & cook un til covered & glazed.  I serve on a big toasted bun with onion,lettuce & fresh tomato, pickle on the side.