"Nancy2" > wrote in message
...
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.

When I was in the Marine Corps in 66-68 during the Vietnam era, they
made a lot of
SOS, but they were too poor to afford chip beef, they always used
hamburger,
Just wasn't the same, Same thing with C-rations,, they used up the
rest of the left-overs from
the late 40's to the 50's left over from the Army,
Now, the fried bologna thing, I'm originally from W, Va., and now from
Va.
I've always liked that, and is made that way in both places.
Matter of fact, that is the way I make almost any bologna sandwich,
along with melted
cheese on top.
When frying it, you have to cut it part way in 1/2 to lay flat in the
pan, else it puffs up
in the middle and only the edges get good and browned.
CC