"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Sandwiches & Wraps
Reply
 
Thread Tools Display Modes
 
Old 09-20-2007, 12:40 PM   #31
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,773
taylor ham, egg, and cheese on a bagel on the way down the shore is a jersey institution.
__________________

__________________
Ticking away the moments that make up a dull day.
Fritter and waste the hours in an off-hand way.
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
buckytom is offline   Reply With Quote
Old 09-20-2007, 01:12 PM   #32
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by Uncle Bob View Post
Mine is on toasted wheat, mayo, lettuce, tomato, and a slice of Vidalia onion. With two thick slices of baloney fried!
A fried baloney sandwich with mayo and tomato? You think you're Tim McGraw, don't ya?

I like my baloney raw, with Miracle Whip, on white bread, untoasted. Nothing else. But, and this is a big but (no pun intended), it has to be a real, garlicy, Polish baloney, like Malecki or Wardinski ("Don't give me that baloney, I want Wardinski's")
__________________

__________________
Caine is offline   Reply With Quote
Old 09-20-2007, 01:14 PM   #33
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
I second Caine's sandwich, except a big NO for Miracle Whip - gotta be Hellman's mayo!

Lee
__________________
QSis is offline   Reply With Quote
Old 09-20-2007, 01:49 PM   #34
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
fried please then on white bread and grilled. I'm not real crazy about it, but when I do, it has to be fried!
__________________
sattie is offline   Reply With Quote
Old 09-20-2007, 03:08 PM   #35
Senior Cook
 
Join Date: May 2006
Location: Greater Annapolis MD Area
Posts: 257
Pork roll or Taylors pork roll is basically spices up baloney similar to spam. It come in a roll or now in a vacuum pack in the lunch meat section of the super market. The roll is usually 2 lbs or I have seen it at B J's in a 10 lb roll. It is usually served fried. I think it is a regional product of the NJ Del Pa Md area. I haven't seen it anywhere else.
__________________
Elf is offline   Reply With Quote
Old 09-20-2007, 03:15 PM   #36
DC's Angel
 
Buck's Avatar
 
Join Date: Sep 2006
Location: Bardwell. Kentucky USA
Posts: 1,500
Quote:
Originally Posted by buckytom View Post
taylor ham, egg, and cheese on a bagel on the way down the shore is a jersey institution.
Yum! Taylor Pork Roll (the kind you slice yourself - comes in a fabric casing) fried eggs, toast and jam; every Sunday morning in good old hometown Allentown PA.
__________________
If we weren't meant to eat animals, then why are they made of meat?
Buck is offline   Reply With Quote
Old 09-20-2007, 03:22 PM   #37
Head Chef
 
elaine l's Avatar
 
Join Date: Aug 2006
Posts: 2,098
Uncle Bob...bologna never looked so good. Love the wine with it. Always wonder whether to serve red or white!

I usually eat bologna on white bread with american cheese and yellow mustard. Been awhile but may have to do it sometime soon.
__________________
elaine l is offline   Reply With Quote
Old 09-20-2007, 03:42 PM   #38
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by elaine l
Uncle Bob...bologna never looked so good. Love the wine with it. Always wonder whether to serve red or white!
That has always been my quandary! Red or white?? I was hoping someone would enlighten me as to the proper paring. I know when eating my baloney sammich I must always use fine China, and a lead crystal wine glass. To do otherwise would be totally unacceptable!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 09-20-2007, 04:19 PM   #39
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Red or white.....I just don't think a double of Old Crow would pair very nicely. :)
__________________
Jeekinz is offline   Reply With Quote
Old 09-20-2007, 05:05 PM   #40
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I never liked bologna - even as a kid - except fried along with eggs or as part of a fried egg sandwich. Luckily, my parents felt the same way about it, so I wasn't subjected to it as part of my school lunches - lol!!

Now the Taylor stuff &/or Lebanon bologna (the regular, NOT the sweet) are definite favorites of mine, & I enjoy snacking on them plain or as part of a regular sandwich with some good whole-grain mustard.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.