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Author Topic: Lunch time  (Read 640 times)

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yorkdude

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Lunch time
« on: May 04, 2020, 03:01:11 PM »
Waiting on the new counter tops and my wife isn’t here. So fried bologna and cheese. I get it, I think I am the only one I know that likes bologna, let alone fried. Complex recipe, beef bologna, American cheese and mustard on wonder bread. What she doesn’t know won’t hurt her. The plywood will be gone hopefully today, temp counter top.
« Last Edit: May 04, 2020, 03:36:19 PM by yorkdude »
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dk117

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Re: Lunch time
« Reply #1 on: May 04, 2020, 03:19:37 PM »
that looks amazing .. I'd add a little mayo on there too (wouldn't be the first time).  LOL, great comfort food.

DK
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Bentley

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Re: Lunch time
« Reply #2 on: May 04, 2020, 04:38:07 PM »
Fried bologna.  A fitting sandwich.  I remember 35 years ago hearing about a place in...it was either Pearblossom or Littlerock, CA.  They smoked a bologna steak, it was about 4 inches thick.  Never did get out to try it, but the one cocktail hostess at the Silver Dollar in Fresno say it was mighty fine.
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GREG-B

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Re: Lunch time
« Reply #3 on: May 04, 2020, 05:20:33 PM »
Fried bologna and fried spam are great on a sammich, especially with a little crust on the meat. :cool:
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cookingjnj

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Re: Lunch time
« Reply #4 on: May 04, 2020, 05:23:03 PM »
Nothing wrong with a fried bologna and cheese sammie.  Looks really good.
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Kristin Meredith

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Re: Lunch time
« Reply #5 on: May 04, 2020, 05:35:27 PM »
A very fine snadwich indeed! :clap:
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yorkdude

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Re: Lunch time
« Reply #6 on: May 04, 2020, 05:56:14 PM »
My grandpa (whom I absolutely adored) made me my first one, I was probably 3-4 at the time. He would eat them anytime, breakfast-lunch or dinner. It has been a favorite ever since. He would ask me if I wanted some fried “floor meat” and cheese. I was hooked but if memory serves I was probably about 8 ?, he was Opa to me, I said Opa, what is floor meat and he said “ oh just meat that is cleaned up and ground in the butcher shops. I still like braunschweiger also but that has to be a schmear on a saltine with mustard. The good old days. Writing this makes me smile.
« Last Edit: May 04, 2020, 06:01:51 PM by yorkdude »
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yorkdude

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Re: Lunch time
« Reply #7 on: May 04, 2020, 05:58:43 PM »
Quote from: Bentley on May 04, 2020, 04:38:07 PM
Fried bologna.  A fitting sandwich.  I remember 35 years ago hearing about a place in...it was either Pearblossom or Littlerock, CA.  They smoked a bologna steak, it was about 4 inches thick.  Never did get out to try it, but the one cocktail hostess at the Silver Dollar in Fresno say it was mighty fine.
I have not had anything like that but I also LOVE ring bologna cut about 1/4” and fried on saltines with mustard. Oh yum.
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Bar-B-Lew

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Re: Lunch time
« Reply #8 on: May 04, 2020, 06:07:48 PM »
Quote from: yorkdude on May 04, 2020, 05:58:43 PM
Quote from: Bentley on May 04, 2020, 04:38:07 PM
Fried bologna.  A fitting sandwich.  I remember 35 years ago hearing about a place in...it was either Pearblossom or Littlerock, CA.  They smoked a bologna steak, it was about 4 inches thick.  Never did get out to try it, but the one cocktail hostess at the Silver Dollar in Fresno say it was mighty fine.
I have not had anything like that but I also LOVE ring bologna cut about 1/4” and fried on saltines with mustard. Oh yum.

Had some jalapeno and cheddar ring bologna on Saturday night dipped in some sweet hot mustard
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yorkdude

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Re: Lunch time
« Reply #9 on: May 04, 2020, 06:10:36 PM »
Quote from: Bar-B-Lew on May 04, 2020, 06:07:48 PM
Quote from: yorkdude on May 04, 2020, 05:58:43 PM
Quote from: Bentley on May 04, 2020, 04:38:07 PM
Fried bologna.  A fitting sandwich.  I remember 35 years ago hearing about a place in...it was either Pearblossom or Littlerock, CA.  They smoked a bologna steak, it was about 4 inches thick.  Never did get out to try it, but the one cocktail hostess at the Silver Dollar in Fresno say it was mighty fine.
I have not had anything like that but I also LOVE ring bologna cut about 1/4” and fried on saltines with mustard. Oh yum.
I would be all over that. Do you like pickled bologna? I love that as well.

Had some jalapeno and cheddar ring bologna on Saturday night dipped in some sweet hot mustard
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Bentley

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Re: Lunch time
« Reply #10 on: May 04, 2020, 06:11:36 PM »
This was just good ole Bologna.  Picture a package of Oscar Meyer bologna that was not sliced and smoked!
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BigDave83

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Re: Lunch time
« Reply #11 on: May 04, 2020, 06:16:10 PM »
Bologna fried is great.

I also like to fry up some thicker slices of provolone, cheddar or similar cheese, brown well and then flip and brown the other side crunchy on the outside soft in the middle. I fry up hard salami and sandwich pepperoni and make chips out of it. I will do thm with out cutting so they make a cup then a bit of pizza sauce and shredded cheese in them.
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Canadian John

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Re: Lunch time
« Reply #12 on: May 05, 2020, 09:15:09 AM »

 That reminds me of years gone by. Got to give it another try.. Looks so good.
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Brushpopper

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Re: Lunch time
« Reply #13 on: May 05, 2020, 09:36:57 AM »
I haven't had fried bologna since I was a kid.  I could never figure out how to keep the edges from curling up.  Now I know thanks to the great pics!
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ylr

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Re: Lunch time
« Reply #14 on: May 05, 2020, 09:56:28 AM »
I also poke a hole in the middle of the bologna to keep it from puffing in the middle.
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