l not -l wrote:
>
> On 19-Jan-2017, Sqwertz > wrote:
>
>> On Thu, 19 Jan 2017 13:09:40 -0700, U.S. Janet B. wrote:
>>
>> > This sandwich is something I've never seen and only heard about on a
>> > couple of those food shows.
>> > Apparently you need the big hunk of bologna and you cut thick slices
>> > from it and fry. Where do you go from there? Is it made on a bun,
>> > what condiments? Anybody?
>>
>> I tried to go on a fried bologna sandwich binge a couple weeks ago but
>> none of the bologna hit the spot. I tried Boars Head, Target deli
>> brand, and the Walmart Prima Della crap all cut about 1/3" thick.
>> None of it worked for me. They weren't fatty and/or salty enough,
>> they were rubbery, and/or they didn't fry right. Walmart used to have
>> a good grabd in teh deli, "Wunderbar" or something like that, but now
>> they only carry that Prima Della crap exclusively (with some Jenny-O
>> turkey).
>>
>> I can't find anybody carrying Nathan's brand any more. But even that
>> isn't ideal since that's pre-sliced.
>>
>> =-sw
> I don't believe it is possible to buy decent bologna at a regular
> supermarket anymore. I am fortunate to have a rather large international
> grocer nearby; their meat department is a treasure. They have a variety of
> types/styles of bologna (beef, beef/pork, etc.) made by specialty sausage
> shops around the mid-west. And, none of it has chicken sludge added like
> the national brands.

I got some good bologna from the crabby ladies at the German deli