Fried Bologna And Roadfood.com

Well, Roadfood.com is cited in this Columbus Dispatch Travel Section piece on the G&R Tavern in Waldo, Ohio, known for its fried bologna sandwiches.
http://www.dispatch.com/content/stories/travel/2012/08/05/1-bologna-has-a-home-at-tavern-in-waldo.html

The Chicago Tribune ran an article on G&R 2 weeks ago in the travel section.  Lots of folks commented on a subject the next day at work that relatively few had heard of. 

See, my favorite fried bologna place is famous! Who'da thought? But as famous as it may be I still can't get lleechef to agree to try one. She hates bologna.

Interesting article Michael. I had just read a few weeks ago that fried bologna sandwiches as restauant fare is making an affordable comeback. Some restaurants in Ga. have popularized fried bologna on a bun with a helping of cole slaw on top, much like Carolina pulled pork and it's become a hit that's being emulated. One thing that I've noticed too, is that the local chains Publix an Winn Dixie for years haven't offer any a lternative bologna besides the premium Board's Head or Dietz and Watson in their Deli's even though it's technically available on their Deli order lists. The inexpensive or store branded product hasn't been carried for several years in my area. Recently all the publix's that I have shopped at are again selling store branded regular and garlic bologna again. The previous excuse was it didn't sell and 4 rounds/box were going to waste from the meat manager of the publix I usually shop at. Big difference in price between the premium versions and the only cold cut in the deli under $4.00/lb.

Michael Hoffman


See, my favorite fried bologna place is famous! Who'da thought? But as famous as it may be I still can't get lleechef to agree to try one. She hates bologna.

 
We enjoy fired bolgogna at home weekly...often for breakfast or lunch.  My wife will not enjoty it either!  My local BBQ place has also got it now and with grilled onions, cheddar cheese and sauce, it is a good seller!
 
The July Roadfood calendar picture was the bologna sandwich at G&R!!!
 

Oh my!  I grew up on fried bologna sandwiches, and still crave them!  I love seeing places that serve them.  You can also get bologna (or as we say, baloney) on a biscuit down here in Alabama.  Best place is a gas station off I-65 in Clanton....quite close to Peach Park.

ChiTownDiner

Michael Hoffman


See, my favorite fried bologna place is famous! Who'da thought? But as famous as it may be I still can't get lleechef to agree to try one. She hates bologna.

We enjoy fired bolgogna at home weekly...often for breakfast or lunch.  My wife will not enjoty it either!  My local BBQ place has also got it now and with grilled onions, cheddar cheese and sauce, it is a good seller!

The July Roadfood calendar picture was the bologna sandwich at G&R!!!

I didn't realize that. I'll have to go dig out the calendar.

DawnT

Interesting article Michael. I had just read a few weeks ago that fried bologna sandwiches as restauant fare is making an affordable comeback. Some restaurants in Ga. have popularized fried bologna on a bun with a helping of cole slaw on top, much like Carolina pulled pork and it's become a hit that's being emulated. One thing that I've noticed too, is that the local chains Publix an Winn Dixie for years haven't offer any a lternative bologna besides the premium Board's Head or Dietz and Watson in their Deli's even though it's technically available on their Deli order lists. The inexpensive or store branded product hasn't been carried for several years in my area. Recently all the publix's that I have shopped at are again selling store branded regular and garlic bologna again. The previous excuse was it didn't sell and 4 rounds/box were going to waste from the meat manager of the publix I usually shop at. Big difference in price between the premium versions and the only cold cut in the deli under $4.00/lb.

Krogers has their private label, Private Selections" deli meat.
Deli meat is now more expensive than regular meats!!! Bone-in ribeye- $4.77# - Boloney, $5.99#

Since it's their own "Proprietary Recipe" will they sell it by the pound and can you buy it in stores anywhere?
Do I understand correctly - they make it in-house?? Or does some other company make it for them?
Sounds like they could make a fortune selling it on-line!
http://www.gandrtavern.com/

Michael Simon, the Iron Chef, has a chain of gourmet burger places around Cleveland, OH.  They serve burgers and fried bologna.

Foodbme


Since it's their own "Proprietary Recipe" will they sell it by the pound and can you buy it in stores anywhere?
Do I understand correctly - they make it in-house?? Or does some other company make it for them?
Sounds like they could make a fortune selling it on-line!
http://www.gandrtavern.com/

They don't make it themselves, and their bologna isn't available in stores. I have no idea whether they'll sell it by the pound.

G&R tavern is really in the middle nowhere. There fried bologna is about the same as every other place that serves it. Not a bad place. Hamburger they serve would rate a 6 out of 10. Hard to mess up a fried bologna sandwich. Personally I like it better when it is sliced about 1/4 inch.

The middle of nowhere? It's right across from the Delaware Wildlife Area, about 15 miles from Radnor and some 30 miles from Bucyrus.

I don't care if it's right around the corner.  I'm not eating a fried bologna sandwich!

C'mon. Just try a bite. You can get a double cheeseburger or something.

Nope.  Not even one teeny bite.  I'll just have the cheeseburger.

lleechef


I don't care if it's right around the corner.  I'm not eating a fried bologna sandwich!

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!

lleechef


I don't care if it's right around the corner.  I'm not eating a fried bologna sandwich!

Don't think of it as a fried baloney sandwich.  Think of it as jumbo!

lleechef-its not what you think!!!Its good-really really good! Heck, I got Bob to have a brat on those awesome rye rolls you two sent-THAT was a coup!!
 

buffetbuster,
If it was jumbo then it would have to be chipped!!
ann,
I'd rather eat a brat on a rye roll than a fried bologna sandwich!  Baloney!
 
 

LOL, lleechef!!

I was at the deli counter the other week & a couple ordering had the young girl behind the counter confused.  They wanted the baloney cut about 1/2 inch thick.  The young girl couldn't think what they wanted it for.  Then the guy says, I need it a little thicker than for frying, I'm going to grill it.  That had her really confused.. fry it?? ...grill it?? this is baloney, it's a lunch meat!

Just buy the chub and smoke it...

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

Michael Hoffman


C'mon. Just try a bite. You can get a double cheeseburger or something.

You need to buy that girl a few Brewski's before you suggest it next time there.
Maybe start her out with a Country Boy: 
"Cheeseburger between two thin slices of Bologna topped with Tomato & Onion - $3.75 "

 

Why ruin a perfectly good cheeseburger with bologna?

lleechef

Why ruin a perfectly good cheeseburger with bologna?

It's a good intermediate, "Training Wheels" step to going full Commando!!!!

Did you ever get the fried baloney sandwich at the old Kelly's Jet in the East Lake neighborhood of Bham? They also served green Kool Ade from a bubbling fountain.
 

will_work_4_bbq


Oh my!  I grew up on fried bologna sandwiches, and still crave them!  I love seeing places that serve them.  You can also get bologna (or as we say, baloney) on a biscuit down here in Alabama.  Best place is a gas station off I-65 in Clanton....quite close to Peach Park.

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

Around here if you put two slices of fried bologna on a sandwich it would be nearly two inches thick before putting it on bread, and without adding onions or pickles.

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.