https://www.nytimes.com/2017/01/13/w...as-a-cake.html

"Newfoundland Is Big on Bologna: Fried, Stewed and Layered Like a Cake"

By IAN AUSTEN JAN. 13, 2017

First half:

From the start, Newfoundland has been all about fish. European settlers didnt go there for the scenery (rugged) or the weather (always changing, often dreadful) €” they went for the cod, and later the haddock and other valuable fish that were once so abundant on the nearby Grand Banks.

But for as long as anyone can recall, the islands favorite food has had nothing to do with the sea. Newfoundlanders have a voracious appetite for, of all things, waxed bologna.

Canadas largest bologna producer, Maple Leaf Foods, estimates that the provinces 530,000 residents put away 4.2 million pounds of bologna a year.

In much of North America, bologna is one of the least respected of processed meats, seen as fit only for a ho-hum sandwich. But in Newfoundland, it is an all-purpose protein suitable for any meal.

€œIf I dont have bologna in my fridge, Ive nothing to eat,€� said Kevin Phillips, the author of €œThe Bologna Cookbook.€�

Mr. Phillips, a retired army warrant officer, grew up in a family that operated a general store in Cape St. George, a fishing town where hardly any of the catch was eaten locally; it all went for salting and sale to bring in cash. Families tended to be very large and feeding them wasnt easy.. Newfoundlands terrain and climate are poor for farming and meat brought from afar was expensive...

(snip)



Lenona.

On Tue, 17 Jan 2017 10:21:13 -0800 (PST), wrote:

>
>https://www.nytimes.com/2017/01/13/w...as-a-cake.html
>
>"Newfoundland Is Big on Bologna: Fried, Stewed and Layered Like a Cake"
>
>By IAN AUSTEN JAN. 13, 2017
>
>First half:
>
>From the start, Newfoundland has been all about fish. European settlers didn’t go there for the scenery (rugged) or the weather (always changing, often dreadful) — they went for the cod, and later the haddock and other valuable fish that were once so abundant on the nearby Grand Banks.
>
>But for as long as anyone can recall, the island’s favorite food has had nothing to do with the sea. Newfoundlanders have a voracious appetite for, of all things, waxed bologna.
>
>Canada’s largest bologna producer, Maple Leaf Foods, estimates that the province’s 530,000 residents put away 4.2 million pounds of bologna a year.
>
>In much of North America, bologna is one of the least respected of processed meats, seen as fit only for a ho-hum sandwich. But in Newfoundland, it is an all-purpose protein suitable for any meal.
>
>“If I don’t have bologna in my fridge, I’ve nothing to eat,” said Kevin Phillips, the author of “The Bologna Cookbook.”
>
>Mr. Phillips, a retired army warrant officer, grew up in a family that operated a general store in Cape St. George, a fishing town where hardly any of the catch was eaten locally; it all went for salting and sale to bring in cash. Families tended to be very large and feeding them wasn’t easy. Newfoundland’s terrain and climate are poor for farming and meat brought from afar was expensive...
>
>(snip)
>
>
>
>Lenona.

By and large there is no spare money in Newfoundland and they are
frugal to say the least. For years fresh dairy was not available, too
difficult getting it from the mainland, and they used Carnation in
everything. My chowder recipe is an old Newfoundland one and the
milk is of course Carnation.

On 1/17/2017 12:15 PM, Sqwertz wrote:
> Eeek - mechanically separated poultry!

We all know you hand sort and then **** your chickens, chubby.

On Tue, 17 Jan 2017 13:15:28 -0600, Sqwertz >
wrote:

>On Tue, 17 Jan 2017 10:21:13 -0800 (PST), wrote:
>
>> Canada’s largest bologna producer, Maple Leaf Foods, estimates that
>> the province’s 530,000 residents put away 4.2 million pounds of
>> bologna a year.
>
>Ingredients of Maple Leaf's Bologna:
>
>"pork, mechanically separated meats (pork, beef, chicken, turkey),
>beef, bacon, beef by-products, water, modified corn starch, modified
>wheat flour, salt, wheat flour, potato starch, soya protein, spices,
>sugar, dextrose, sodium phosphate, sodium erythorbate, sodium nitrite,
>potassium chloride, artificial maple flavour, smoke"
>
>Eeek - mechanically separated poultry! And that mechanically
>separated beef is illegal for use in human food in the US and UK.
>Not to mention "artificial maple flavor" in bologna <shaking head>.
>Those crazy Canadians!
>
>-sw

so what's the difference beyween this and the Oscar Mayer thick sliced
in the meat case at Walmart?

William

On 1/17/2017 2:26 PM, William wrote:
> On Tue, 17 Jan 2017 13:15:28 -0600, Sqwertz >
> wrote:
>
>> On Tue, 17 Jan 2017 10:21:13 -0800 (PST), wrote:
>>
>>> Canada’s largest bologna producer, Maple Leaf Foods, estimates that
>>> the province’s 530,000 residents put away 4.2 million pounds of
>>> bologna a year.
>>
>> Ingredients of Maple Leaf's Bologna:
>>
>> "pork, mechanically separated meats (pork, beef, chicken, turkey),
>> beef, bacon, beef by-products, water, modified corn starch, modified
>> wheat flour, salt, wheat flour, potato starch, soya protein, spices,
>> sugar, dextrose, sodium phosphate, sodium erythorbate, sodium nitrite,
>> potassium chloride, artificial maple flavour, smoke"
>>
>> Eeek - mechanically separated poultry! And that mechanically
>> separated beef is illegal for use in human food in the US and UK.
>> Not to mention "artificial maple flavor" in bologna <shaking head>.
>> Those crazy Canadians!
>>
>> -sw
>
> so what's the difference beyween this and the Oscar Mayer thick sliced
> in the meat case at Walmart?
>
> William
>
>
>
See for yourself. Nothing I want to eat.

Oscar Mayer at WalMart
Ingredients:
Ingredients: Mechanically Separated Chicken, Pork, Water, Corn Syrup,
contains less than 2% of Salt, Ground Mustard Seed, Sodium Phosphates,
Autolyzed Yeast, Sodium Propionate, Potassium Chloride, Sodium
Diacetate, Sodium Benzoate, Sodium Ascorbate, Sodium Nitrite, Flavor,
Extractives of Paprika, Oleoresin Celery Seed, Potassium Phosphate.

Note that the Beef Bologna does not say mechanically separated but is
still loaded with chemicals'
Ingredients
INGREDIENTS: BEEF, WATER, CORN SYRUP, CONTAINS LESS THAN 2% OF SALT,
GROUND MUSTARD SEED, POTASSIUM LACTATE, DEXTROSE, HYDROLYZED BEEF STOCK,
SODIUM LACTATE, AUTOLYZED YEAST, SODIUM PHOSPHATES, SODIUM DIACETATE,
SODIUM ASCORBATE, SODIUM NITRITE, FLAVOR, EXTRACTIVES OF PAPRIKA,
OLEORESIN CELERY SEED.

On 1/17/2017 5:19 PM, Sqwertz wrote:
> You have to go out of
> your way to find beef and/or pork bologna.
>
> -sw

Oh I think you have a regular porking for sure...