"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, 07:40 PM   #41
Head Chef
 
Join Date: May 2007
Location: VA
Posts: 1,218
i love the stuff ... i like mine on toasted white bread ...
a little hellmans .. lettuce .. tomato .. and a slice of red onion ..
and a good splash of yellow mustard ..
__________________

__________________
love2"Q" is offline   Reply With Quote
Old 10-01-2007, 10:41 PM   #42
Cook
 
Join Date: Sep 2007
Location: Fort Worth, Tx
Posts: 69
Send a message via ICQ to MsAnya Send a message via MSN to MsAnya Send a message via Yahoo to MsAnya
I'm not a huge fan of bologna sandwiches. My DH on the other hand loves them. He doesnt want anything fancy just a ton of meat. One package of bologna will usually only make 2 sandwiches. *shudders*
__________________

__________________
MsAnya is offline   Reply With Quote
Old 10-05-2007, 01:46 PM   #43
Assistant Cook
 
Join Date: Oct 2007
Posts: 4
bologna

I haven't done this since I was a kid. White buttered bread with a slice of bologna and mashed potatoes. Yum
__________________
sherrymyra is offline   Reply With Quote
Old 10-05-2007, 03:26 PM   #44
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
I don't like what Americans call "Baloney," but I do love the stuff it's descended from...... Mortadella!
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 10-06-2007, 11:22 PM   #45
Cook
 
Join Date: Sep 2007
Posts: 76
Quote:
Originally Posted by sherrymyra View Post
I haven't done this since I was a kid. White buttered bread with a slice of bologna and mashed potatoes. Yum
Mashed potatoes on the sandwich, do you mean, or as a side? I always liked to put potato chips on my sandwiches or once in a while I stick french fries on one. (And I have the nerve to wonder why I'm fat, lol!)
__________________
mercyteapot is offline   Reply With Quote
Old 10-07-2007, 09:11 PM   #46
Assistant Cook
 
Join Date: Oct 2007
Posts: 4
Talking sandwich

Nope. Mashed pototoes on the sandwich.
__________________
sherrymyra is offline   Reply With Quote
Old 02-05-2008, 03:19 PM   #47
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
I don't care for it but hubby does, on a roll with thousand island dressing and mustard and lettuce.
__________________
LadyCook61 is offline   Reply With Quote
Old 02-06-2008, 03:16 PM   #48
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 Jikoni View Post
What is baloney?
Just about everything you read here!

Picture mortadella, without the big chunks of fat.
__________________
Caine is offline   Reply With Quote
Old 02-06-2008, 03:21 PM   #49
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,395
Quote:
Originally Posted by CharlieD View Post
Here is a Russian take on Bologna-Potato salad.

Equal amounts of:
Potato
Bologna
Carrots
Green canned peas
Mayo to taste
Salt and pepper to taste.

Boil potato and carrots in skin till cooked. Cool and peel. Dice everything small. Add mayo, you’ll have to find out the ration you like. I like less, my mom, for example, likes more. Salt, pepper mix everything together, serve at room temp.


P.S. (I prefer baby carrots, you do not have to peel them)

Oops, I forgot hard boiled eggs.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-06-2008, 05:33 PM   #50
Senior Cook
 
Ask-A-Butcher's Avatar
 
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
Smoked Bologna!

How about some 'Smoked Bologna"??

Did one chunk with evoo and Dizzy Pig's Red Eye Express and the other with evoo and Wolfe Rub Original



They went on Junior at 250° with some hickory/cherry smoke for about 1˝ hours. I prefer to do it longer, but we were getting hungry for lunch!



This made a great sammich with some spicy mustard

Smoking the bolo changes the flavor completely. It's great as a sammie or cut into chunks to go with cheese and beer

It also makes a great "Redneck Ruben", which I'll post sometime.
__________________

__________________
[SIGPIC][/SIGPIC]Ask-A-Butcher

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole
Ask-A-Butcher 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 03:48 AM.


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