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09-19-2007, 06:57 PM
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#1
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,494
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Oh, Baloney!!!
Go ahead and admit it! You love a good baloney sandwich!!
Mine is on toasted wheat, mayo, lettuce, tomato, and a slice of Vidalia onion.
With two thick slices of baloney fried!
How do you like yours???
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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09-19-2007, 07:08 PM
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#2
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Chef Extraordinaire
Join Date: Nov 2004
Location: Washington
Posts: 20,332
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I'm sorry... I really don't.
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In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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09-19-2007, 07:17 PM
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#3
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Head Chef
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
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You forgot the cheese--hot pepper
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09-19-2007, 07:30 PM
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#4
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Head Chef
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
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Wow Uncle Bob, that looks and sounds great! I love fried baloney sandwiches, although I eat most of my baloney sandwiches cold (just lazy I guess). Most often it’s baloney, mayo, mustard, lettuce, and tomato. Never tried onion before, but I’ll add that to the list!
On occasion, I break out the George Foreman indoor grill and make a panini of sorts. For that it’s mustard, baloney, cheese, and tomato and buttered bread (buttered on the outside). Good stuff!
Recently, DW brought home a 1/4 roll of baloney. It was on sale at Kroger and she got it for 2 bucks. She intended to use it as treats for the outdoor animals (adopted strays is the correct term ), but when she had me slice it for her, I nabbed a couple of thick slices for myself. I like to have a thick slice fried, then topped with two fried eggs (over easy), with grits, butter and home fries. Very good stuff!
Yeah, I know…..the mystery meat police are gonna come knocking any minute now……but I still like baloney!
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09-19-2007, 07:55 PM
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#5
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Chef Extraordinaire
Join Date: Sep 2004
Location: california
Posts: 21,372
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Sliced French or Italian bread, mayo, brown mustard,butter lettuce, tomato, onion, avocado, and swiss cheese..YUM a Dagwood
kadesma
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09-19-2007, 07:56 PM
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#6
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,594
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Yum, Uncle Bob! A slice of red onion is good in place of Vidalia.
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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09-19-2007, 09:56 PM
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#7
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Head Chef
Join Date: Jun 2007
Location: usa
Posts: 2,223
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Plain white bread.
One slice of bologna, nothing fancy.. Gwaltney is fine.
Yellow mustard. There is a perfect amount that creates a
particular taste in the sandwich.
This taste literally SLAMS me back to 12 years old or so, curled
up on the couch with a book, 2 bologna sandwiches and a glass of milk.
A truly visceral taste memory... YUM!!!
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09-19-2007, 10:26 PM
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#8
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Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,213
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When I was in Japan the snack shop behind the barraks had only fried balony sands.
and it beat the mess hall hands down
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Cook with passion or don't cook at all
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09-19-2007, 10:40 PM
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#9
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
Originally Posted by kadesma
Sliced French or Italian bread, mayo, brown mustard,butter lettuce, tomato, onion, avocado, and swiss cheese..YUM a Dagwood
kadesma
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jkath??????? Is that you sweetie?????????????????????? (if avocado is on a bologna sandwich it HAS to be jkath!!!!!)
I like my bologna fried, one slice is fine but if I'm really hungry I'll take 2 - then it has to have some yellow mustard, a TINY bit of mayo, iceberg lettuce, sliced tomatoes on toasted white bread. Now, that's a Deluxe Bologna Sandwich.
An everyday bologna sandwich can either be fried or not but it's on white bread, the kind that sticks to the roof of your mouth, a bit of yellow mustard and a bit of mayo. Squish flat and eat
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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09-19-2007, 11:08 PM
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#10
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Head Chef
Join Date: Aug 2004
Posts: 2,418
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On a toasted roll with kimchee.
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