On Jun 23, 4:13*pm, George Shirley > wrote:
> Nancy2 wrote:
> >> I've never eaten it and I've heard it's very salty. *Do you rinse the
> >> beef, Chris?
> >> --
> >> -Barb, Mother Superior, HOSSSPoJ
> >> Huffy and Bubbles Do France:http://www.jamlady.eboard.com-Hide quoted text -
>
> >> - Show quoted text -
>
> > We had it quite frequently when I was a child. *I thought it was a
> > midwestern staple, I did.
>
> > It is very salty - but that's part of the goodness. *No, don't rinse
> > it. *If you use the refrigerated packaged stuff, it isn't as salty as
> > the authentic, old-fashion kind found in the canned meat aisle in
> > glass jars. *You takes yer choice. *I like the old-style stuff, myself
> > - and to make it even better, make the white sauce, add pepper, throw
> > in the diced up dried beef, and add some quartered hard-boiled eggs.
> > Pour it over white bread toast. *Yumm.
>
> > N.
>
> At least once a week we had SOS (use your imagination), aka chipped
> dried beef on toast, for breakfast in the Navy. That was about up to 48
> years ago, they probably don't serve it anymore. The other oddity was
> fried bologna, baked beans, and hard boiled eggs for breakfast. Only ran
> into that on one ship I was on. Luckily young men will eat about
> anything so it went over pretty good.- Hide quoted text -
>
> - Show quoted text -

According to the NASCAR folks, fried bologna (baloney) is a Virginia
thing. Is that right?

N.