- Joined Feb 4, 2016
I have a good recipe for a Midwest style ring bologna. PM me if interested.
Looks great! I get a great store brand locally but would like to learn to make one that tastes close for a future move out of the area.
Lettuce and Mayo? Never had it that way, but the last 50 years it's been Fried Bologna on a Kaiser Roll with a BIG pile of Fried ONIONS!Dang now I got a Taste and none in the refer!...JJ
Al, I've just got to say that that bologna looks sooooooo much better than any you can buy in a store. Beautiful. Seems like everyone grew up eating fried bologna. I like mine fried a LOT longer than that--get some of that good char on it.
Glad I could bring back some good memories!!Al this post reminded me of my childhood of hauling hay till late at night when my uncle would pull up with fried bologna sandwiches. The were hand sliced off the "tube" so they were good and thick. Now you have led me down another wormhole on this forum!!!
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