On Mon, 11 Jul 2011 13:05:43 -0400, George >
wrote:

>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?

Huh? The KING of all cold cuts is bologna... it's called Mortadella.
Idiot Gorge, who knows nothing, absolutely zero about foods/cooking.


>> 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.

Lebanon bologna is more like a salami that a bologna, similar in
texture to kosher salami.

>> I have somebody coming in from Pittsburgh in a couple weeks and they
>> better be bringing Cheeze Waffies if they plan on staying here.

I like ring balogna... you'd probably like hot pickled ring bologna:
http://www.coalregion.com/