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I grew up on fried bologna. The Polish fry it. So do the Hawaiians. Probably others but those are the two I know. For that extra zing I sometimes add some sliced onions to the frying pan. Fried bologna on whilte bread. Delicious.
(My bologna of choice these days is, indeed, Oscar Mayer. I like their low fat, beef bologna. Tastes like my childhood.)
My dad use to make fried bologna sandwhiches once in awhile when we were younger.... we loved it!
Haven't had one in ... probably about 30 years or so.
We go through tonnes of Prosciutto ham.... I buy it at the deli freshly sliced or I smuggle in loads of packets of it from Europe I don't buy any pre packaged meats here they are terrible quality. I get freshly sliced an taste some first. The Black Boar stuff is pretty tasteless IMO. I pay a small fortune for proper Swiss Cheese. The imported stuff as even the deli stuff here is a poor substitute...
We go through tonnes of Prosciutto ham.... I buy it at the deli freshly sliced or I smuggle in loads of packets of it from Europe I don't buy any pre packaged meats here they are terrible quality. I get freshly sliced an taste some first. The Black Boar stuff is pretty tasteless IMO. I pay a small fortune for proper Swiss Cheese. The imported stuff as even the deli stuff here is a poor substitute...
Look for Amish-made Baby Swiss. (Or Baby Swiss made in Holmes County, Ohio.) If you don't like that, I don't know what to tell you.
Look for Amish-made Baby Swiss. (Or Baby Swiss made in Holmes County, Ohio.) If you don't like that, I don't know what to tell you.
Thank you - we tried the Amish made one and its not great husband made me promise not to buy it again !! lol... but we have found a cheese importer who does goos Gruyere ( should be crunchy like Parmesan) Vacherin and Appenzellar..... just not the cheapest but as everything else food wise is a lot cheaper here than where we have been we can cope
First, we avoid Boar's Head like the plague. When a small retailer wants to add that brand, Boar's Head wants the owners to remove all of the competition. Plus, it is substantially more expensive than brands of similar quality.
We also avoid Sara Lee products as they are so absolutely bland.
What we do buy:
San Danielle proscuitto
Mortadella
Sopressata
Capicola
Hard salami
Braunschweiger, especially Kahn's and Usingers
Lebanon balogna
Head cheese - it is one "food product concept" I will never be able to wrap my brain around. I mean, what insane person came up with the idea to combine these things together, and form a sliceable loaf out of the finished product?
I'd vote for my people, the Germans. Much like the plains Native Americans felt about the buffalo, the Germans have to use the whole pig.
DH was raised vegetarian and was unfamiliar with a lot of the lunch meat I stocked the refrigerator with after we got married - like bologna. He thought you were supposed to fry it!
People DON'T fry it? I know you can eat it as is, but yick. LOL I grew up in Southern Virgina and we fried it. I prefer mine charred. For a special treat, we would put a Kraft single slice on it and make a sandwich. I probably haven't eaten that in 15 years!
We buy cold cuts, sometimes for the deli, sometimes out of the case. But it usually goes bad before we finish it.
San Danielle proscuitto
Mortadella
Sopressata
Capicola
Hard salami
These.
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The Polish fry it. So do the Hawaiians. Probably others but those are the two I know. For that extra zing I sometimes add some sliced onions to the frying pan. Fried bologna on whilte bread. Delicious.
I don't buy any pre packaged meats here they are terrible quality. I get freshly sliced an taste some first. The Black Boar stuff is pretty tasteless IMO. I pay a small fortune for proper Swiss Cheese. The imported stuff as even the deli stuff here is a poor substitute...
