Nancy2 wrote:
> 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.
The cook that served it to us was from Virginia, I remember that much.
My wife is from Maryland and her mother was from Virginia, wife loves
fried bologna but I can take it or leave it.