Bologna

One of those items I haven't had since I was in grade school, a memory from the past that I have absolutely no nostalgia for at all. Obviously, it was unhealthy as hell to consume (what would survive a nuclear holocaust? Cockroaches, Keith Richard, and a package of Oscar Mayer Bologna), but there were a lot of things I consumed as a kid (and even now as an adult) that were (and are) unhealthy as hell, but tasted (and taste) great. A slice or 2 of bologna put between white bread (perhaps with some mustard on it, if I remember right), and then packed into my lunch box with maybe a Ring Ding made for a cheap, shitty lunch that my mother didn't have to labor too intensively over when she was anxious to get me out of the house in the morning. I remember eating bologna sandwiches pretty well--- the mealy taste and greasy feel of it as I tried to swallow it down; it's a memory I wish I didn't retain.

First, no animal part that I want to eat comes in the shape of a bologna. Second, there is a suspicious consistency in its colour, texture and taste that can not be achieved by natural means. Third, I generally avoid eating foods that bounce when they are dropped.

I used to like fried bologna sandwiches as a kid, but I'm sure glad I got over that one! I place them in the same category as tripe dogs.

I have no real problem with bologna sandwiches, as long as they're not smeared with an inordinate amount of mayo. It's obviously not high quality meat, but I'm really not bothered by the idea of eating something made from random leftover pig, chicken, or beef body parts.

I like bologna sandwiches but not balogna that's in the pack. I only like the expensive bologna that the butchers have to slice. I like mayonnaise on my bologna sandwiches. I give bologna a 4 star rating.

Fry the bologna and serve on a hard crust bread with horseradish and sharp mustard. Not bad.

I'd sooner have an Alpo sandwich. Although come to think of it, what's the difference? On the other hand, I've had excellent Italian made balogna, and it is as far from the American version as a Porsche is from a Nash Metropolitan. The rating of one star stands because the preponderance here is the American garbage.

Named for it's vague original relationship to Mortadella, a delicacy from Bologna, Italy often made from the Parma pigs, who are fed a rich and expensive diet including parmesan rinds, modern-day American bologna should be avoided at all costs. First and foremost it tastes like shit (albeit a very salty incarnation thereof). It's also awful for you, produced from byproducts and scrap low-value meat, fat, water and binding ingredients to hold it all together.

Don't get arrested in NYC, 'cause they start the torture by giving you baloney on white bread as a substitute for food.

Not the greatest tasting but it's ok. Popular with the kiddos and it's also a poor man's food.

Commercial, American-made bologna is to a cow what oil built-up in a drip pan is to a car. Camouflage it anyway you want...it's still the sludge of all meats.

don't eat it so much anymore but now and then still like a good grilled cheese and bologna sandwich...or cold with dill pickle and miracle whip

The welfare bologna sandwich deserves a zero but when i was in the Canadian military, Newfoundlanders taught me the joys of the fried baloney sandwich. the trick is to get fresh bologna from the butcher and fry it in a little bacon fat, then fry the bread in the fat too. eat with mayo or HP sauce, you can fry onions and add them as well

MissPackRat is absolutely right about how bologna is made, and yet, a slab of bologna between two slices of white bread is, you guessed it, one of my favorite,

Now I never was a big balogna fan from the start, but the way things are going anymore, they seem to be making it out of stuff many people in their right mind wouldn't eat if they had a choice -- tripe and garbage like that! The only way I'd eat balogna is if it were the last food on earth.