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  • Total Posts: 10
  • Joined: 4/10/2004
  • Location: Springfield, MO
Bologna Tue, 02/22/05 3:32 AM (permalink)
I remember attending grade school in Kansas City, MO, every morning my Mother took great pride in making me a great lunch. Usually a fried ham or pork chop sandwich. And as soon as luchtime rolled around I would trade my ham or pork chop for a good old fried bologna sand (cold). This went on for months until my little brother ratted me out. My Mom gave me a good switching---ouch! Remember those superman lunch boxes full of Twinkies, banana flips, and Hostess Cupcakes---and my thermos of milk was never cold!

    • Total Posts: 207
    • Joined: 10/18/2004
    • Location: Columbia, SC
    RE: Bologna Tue, 02/22/05 4:46 PM (permalink)
    Still love my bologna, but now do it grownup style. If you have access to Boar's Head deli products, try to find their ring bologna and some good bakery rye. That is sandwich heaven!
      Tony Bad

      RE: Bologna Tue, 02/22/05 5:24 PM (permalink)
      A local chain (half a dozen stores) of butcher stores sells a "baby bologna" which is lower in salt than regular bologna...I love it with some cheese, plain old yellow mustard and a mushy white bread. Reminds of being a kid.

        • Total Posts: 1609
        • Joined: 2/6/2005
        • Location: jacksonville, FL
        RE: Bologna Tue, 02/22/05 5:48 PM (permalink)
        AAAhhh childhood memories.....growing up on the jersey shore we were one of only a few full time beach residents "Uncle George" at the local momNpop would always slice us kids a thick slice of bologna while mom was shopping. I occasionally buy a loaf of white bread just to have a bologna and cheese trip down memory lane but I have to agree a thick slice of boars head, pan fried, cheese oozing over the edges and heavy rye....a bottle of dark ale dripping with condensation... ok my belly's growlin...

          • Total Posts: 17
          • Joined: 7/11/2005
          • Location: La Porte, TX
          RE: Bologna Tue, 07/12/05 1:12 AM (permalink)
          Boar's Head Garlic Bologna. pan fried with Mustard in a soft sub roll with a pickle on the side. If your adventurous, put some kraut & swiss on that sandwich!

            • Total Posts: 3095
            • Joined: 3/31/2001
            • Location: Milwaukee, WI
            RE: Bologna Thu, 07/14/05 9:16 PM (permalink)
            The missus is out of town this weekend so I got to make my dinner without considering her wants and needs
            I took some bologna, splashed on some Jamaican scotch bonnet hot sauce, slathered on some Jif and and placed a quarter of a fresh from my crock dill pickle, rolled it up and started smiling after having my adult version of a childhood treat

              • Total Posts: 204
              • Joined: 7/2/2004
              • Location: Sherman, TX
              RE: Bologna Thu, 07/14/05 10:00 PM (permalink)
              After reading some of the Memphis restaurant reviews, I'm wanting to try smoked bologna. I always go for the ribs or pulled pork sandwich, but the bologna sounds interesting. I worked at an Oscar Mayer plant for a short time and I still have a hard time getting over those HUGE 10 ft. long loaves of bologna. The activity on that floor looked like carrier flight deck crews loading missiles onto aircraft!

                • Total Posts: 35
                • Joined: 4/20/2004
                • Location: Lawrenceville, GA
                RE: Bologna Thu, 07/21/05 4:22 PM (permalink)
                Love that Boar's Head Garlic Bologna. Had it for lunch today.

                  • Total Posts: 955
                  • Joined: 3/23/2004
                  • Location: Gastonia, NC
                  RE: Bologna Fri, 07/22/05 3:34 PM (permalink)
                  I can remember when I was growing up, my Dad would buy bologna in a white canvas sack. Probably about 10 lbs and we would cut thick slices and fry them. Those were really good.
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