On 7/11/2011 12:05 PM, Sqwertz wrote:
> On Mon, 11 Jul 2011 07:05:32 -0500, Terry wrote:
>
>> When I was growing up in the Altoona PA area, lebanon bologna was the
>> lunchmeat of choice for me and for several siblings. Lebanon bologna,
>> provolone, cheap yellow mustard on soft whole-wheat bread. Ambrosia!
>> That should last til the tomatoes ripen (open-face tomato sandwiches
>> on toast, miracle whip, lots of salt and pepper--- also ambrosiatic).
>
> Lebanon bologna is the shit! It's really available around here
> (Texas) in both Seltzers and Boars Head. Beats the hell out of that
> Taylor Pork Roll and all those other regional lunch meats that people
> claim are "the best" (flame bait).

Yes, the "bologna" makes me think of something Sheldon may have six of
in his walmart cart.

I tried to turn a friend on to how good it is and they simply wouldn't
buy it because of the "bologna" in the name. He was over one day helping
out on a project and I made some sandwiches on good rye with course
ground mustard and heard "wow, this is good".

Maybe they need to call it something else?

>
> I like spreading slices with lightly-herbed cream cheese and rolling
> it up.
>
>> There are lots of things about PA that I don't miss, but lebanon
>> bologna ain't one of them.
>
> I have somebody coming in from Pittsburgh in a couple weeks and they
> better be bringing Cheeze Waffies if they plan on staying here.
>
> -sw