On Wed, 13 Jul 2011 10:45:55 -0500, Lou Decruss
> wrote:

>On Tue, 12 Jul 2011 12:01:45 -0400, blake murphy
> wrote:
>
>>On Mon, 11 Jul 2011 16:42:05 -0400, Brooklyn1 wrote:
>>
>>> On Mon, 11 Jul 2011 13:05:43 -0400, George >
>>> wrote:
>>>>
>>>>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.
>>
>>bologna with big visible hunks of fat:
>>
>><http://potentialgold.typepad.com/ore/2006/05/inside_la_morta.html>
>>
>>it's almost as yummy as spam!

blake TIAD

>More of his lunacy. I haven't been following this thread but I've
>been served and tried a couple different brands of mortabella and it
>pales in comparison to any brand offering something labeled German
>Bologna.
>
>Lou

WTF would you know about anything unless you shoot it into your veins
to get comatose.

Boar's Head makes an excellent version of mortadella that contains
whole pistachio nuts:
Click the Compatibility View button.
http://www.boarshead.com/digicatesse...roductCode=509

mortadella [mohr-tuh-DEHL-uh]
This smoked sausage originated in Bologna, Italy, and is the original
from which the slang name "baloney" came. It's made with ground beef
and pork, cubes of pork fat and seasonings. The Italian version, which
is not imported because it requires additional cooking steps before
the U.S. government will approve it, is air-dried and has a smooth,
delicate flavor. Canned, cooked versions are imported from Italy but
they do not taste like the original. The American mortadella is
basically bologna with cubes of pork fat and added garlic flavor. The
Germans produce an excellent mortadella that contains pistachio nuts.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.