I make the best

I use lettuce, mayo, salt and pepper and soft white bread and pickles.

Some pepsi and chips.

Lots of lettuce!


Im not signing anymore damn posts, this is ridulous

doesn't the header show who wrote it?

On Mar 20, 7:55 pm, "Barry" > wrote:
> I make the best
>
> I use lettuce, mayo, salt and pepper and soft white bread and pickles.

I forgot the bologna

right! any old 99cent slab will do!

On Mar 20, 8:56 pm, "Barry" > wrote:
> On Mar 20, 7:55 pm, "Barry" > wrote:
>
> > I make the best
>
> > I use lettuce, mayo, salt and pepper and soft white bread and pickles.
>
> I forgot the bologna
>
> right! any old 99cent slab will do!

Ugh. Soft white bread? That is fine for a child so is any bologna. At
lease use good quality ingrediants!

On Mar 20, 9:03 pm, wrote:
> On Mar 20, 8:56 pm, "Barry" > wrote:
>
> > On Mar 20, 7:55 pm, "Barry" > wrote:
>
> > > I make the best
>
> > > I use lettuce, mayo, salt and pepper and soft white bread and pickles.
>
> > I forgot the bologna
>
> > right! any old 99cent slab will do!
>
> Ugh. Soft white bread? That is fine for a child so is any bologna. At
> lease use good quality ingrediants!

Boar's Head, (Thumann's), makes the best bologna, especially their
beef bologna. Forget the stuff with the pig snouts, tails and lips.

Barry wrote:
> I make the best
>
> I use lettuce, mayo, salt and pepper and soft white bread and pickles.
>
> Some pepsi and chips.
>
> Lots of lettuce!
>


Nah. The best is:
white, wheat, or oatmeal bread
bologna, spread with mustard
sliced cheese (if you like that kind of thing)
medium thick slices of sweet, ripe tomato spread
with a touch of Hellman's mayo and a sprinkle of salt.

We don' need no stinkin' lettuce....

In article .com>,
wrote:

> On Mar 20, 8:56 pm, "Barry" > wrote:
> > On Mar 20, 7:55 pm, "Barry" > wrote:
> >
> > > I make the best
> >
> > > I use lettuce, mayo, salt and pepper and soft white bread and pickles.
> >
> > I forgot the bologna
> >
> > right! any old 99cent slab will do!
>
> Ugh. Soft white bread? That is fine for a child so is any bologna. At
> lease use good quality ingrediants!

No, no! You'll spoil the whole effect. Why go slumming in the first
place? ;=] I'd go nothing better than Oscar Mayer. But, you might add
some French's mustard.

D.M.

Gloria replied:

>> I make the best
>>
>> I use lettuce, mayo, salt and pepper and soft white bread and pickles.
>>
>> Some pepsi and chips.
>>
>> Lots of lettuce!
>
> Nah. The best is:
> white, wheat, or oatmeal bread
> bologna, spread with mustard
> sliced cheese (if you like that kind of thing)
> medium thick slices of sweet, ripe tomato spread
> with a touch of Hellman's mayo and a sprinkle of salt.
>
> We don' need no stinkin' lettuce....


I think the best is:

Kaiser roll
Thick-sliced bologna, at least three-quarters of an inch thick, grilled over
furiously-smoking hickory
Muenster cheese melted on top
Dill pickle slices
Barbecue sauce
served with an icy-cold Sierra Nevada Pale Ale


Or maybe:
Italian bread
Mortadella (the TRUE bologna)
Roasted marinated pimientos
Provolone
Arugula
Smear inside of bread with roasted garlic, brush outside of bread with
extra-virgin olive oil and cook in a panini grill
served with an iced cafe latte


The cold-bologna sandwich for my tastes would be:
Unseeded rye bread
A light smear of brown mustard
Bologna
Emmenthal cheese
Thin slices of red onion
Maybe some olive salad, maybe not
....and a big glass of milk


Bob

> wrote in message
oups.com...
> On Mar 20, 8:56 pm, "Barry" > wrote:
>> On Mar 20, 7:55 pm, "Barry" > wrote:
>>
>> > I make the best
>>
>> > I use lettuce, mayo, salt and pepper and soft white bread and pickles.
>>
>> I forgot the bologna
>>
>> right! any old 99cent slab will do!
>
> Ugh. Soft white bread? That is fine for a child so is any bologna. At
> lease use good quality ingrediants!
>

You can't be a food snob about a bologna sandwich, Meg.

On Mar 20, 10:11 pm, "Bob Terwilliger" >
wrote:

> Roasted marinated pimientos

hold those on mine please

> ...and a big glass of milk

you forgot to mash it

> Bob

After serious thinking Puester wrote :
> Barry wrote:
>> I make the best
>>
>> I use lettuce, mayo, salt and pepper and soft white bread and pickles.
>>
>> Some pepsi and chips.
>>
>> Lots of lettuce!
>>
>
>
> Nah. The best is:
> white, wheat, or oatmeal bread
> bologna, spread with mustard
> sliced cheese (if you like that kind of thing)
> medium thick slices of sweet, ripe tomato spread
> with a touch of Hellman's mayo and a sprinkle of salt.
>
> We don' need no stinkin' lettuce....

I was eating from the right hand column of a restaurant in Heidelberg,
Germany one day. I ordered what sounded quite appetizing ... the Wurst
Platter. They brought me a platter of cold cuts. Initially, I was
quite dismayed. However, I began to create various sandwiches with
some of the most delicious dark homemade dark wheat (the bread is
always better in Europe). The cheeses were whatever was available in
the kitchen. The mustard was that stuff we pay $5 for a 4 oz jar over
here. It's just seems better there, though. As I was a drinker back
then, I washed it down with their draft under their proprietary name.
A vegetable on the sandwich would have ruined this rustic indulgence.

--
Yours,
Dan S.

Puedes corregir mi español... me gusta ... me llámame masoquisto.

On Mar 21, 1:09 am, "cybercat" > wrote:

> You're supposed to be asleep.
>
> I of course am working.

you're supposed to be dead, what went wrong?

> Your wish is my command.

first tell me who cut the cheese

"Barry" > wrote in message
oups.com...
> On Mar 20, 10:11 pm, "Bob Terwilliger" >
> wrote:
>
>> Roasted marinated pimientos
>
> hold those on mine please
>
>> ...and a big glass of milk
>
> you forgot to mash it

You're supposed to be asleep.

I of course am working.



--
Posted via a free Usenet account from http://www.teranews.com

"Barry" > wrote in message
oups.com...
> On Mar 21, 1:09 am, "cybercat" > wrote:
>
>> You're supposed to be asleep.
>>
>> I of course am working.
>
> you're supposed to be dead, what went wrong?
>

Your wish is my command.

cybercat wrote:

>> Ugh. Soft white bread? That is fine for a child so is any bologna. At
>> lease use good quality ingrediants!

> You can't be a food snob about a bologna sandwich, Meg.

You can, trust me

My perfect bologna sandwich: a portion of gnocco (*), 80g of Pasquini &
Drusiani Bologna DOP and a glass of good red wine. Heaven.
First trouble is: I have to move to Bologna to get this wonderful Bologna.
Second trouble is: those two old bologna-makers are around 80 years old

(*) gnocco: sort of a greasy oven-baked focaccia made in Emilia, based on
pig shortening in the dough and lard pieces over the top. Very tasty, if
eaten still warm it can be incredible.
--
Vilco
Think pink, drink rose'

Barry wrote:
> I make the best
>
> I use lettuce, mayo, salt and pepper and soft white bread and pickles.
>
> Some pepsi and chips.

The possiblities are infinite. As a co-founder of the World
Championship
Baloney BBQ Contest I've seen it all. From baloney sammiches to
Baloney Wellington. And a wide variety of stuffed baloney logs.

A featured entertainment of the Contest was to be a LTA baloney log
drop onto small targets. But a frog-strangling rain cancelled that
event which we replaced with baloney rasslin in the mud.

Needless to say the WCBBBQC never repeated. And all names are
being withheld for personal and legal reasons.

On Mar 21, 8:41 am, "kilikini" > wrote:

> http://i12.tinypic.com/2ldvfyo.jpg
>
> Have I mentioned before that he's a glutton? <g>
>
> kili

amazing!

His blood pressure probably went sky high for about 3 hours
afterwards. (gives one a nice little feeling of being hung-over) a bad
experience for any man over 30.

On Mar 21, 9:12 am, "kilikini" > wrote:

> Oh, Barry, he was so sick halfway through the sandwich, but he ate the whole
> thing. LOL.
>
> kili

Yeah, anything for a laugh right

Barry wrote:
> I make the best
>
> I use lettuce, mayo, salt and pepper and soft white bread and pickles.
>
> Some pepsi and chips.
>
> Lots of lettuce!
>
>
> Im not signing anymore damn posts, this is ridulous
>
> doesn't the header show who wrote it?

You want a bologna sandwich? Here's a picture of my husband eating a giant
one. I don't know why he made the monstrosity, but he hasn't been able to
eat bologna since. LOL.

http://i12.tinypic.com/2ldvfyo.jpg

Have I mentioned before that he's a glutton? <g>

kili

Barry wrote:
> On Mar 21, 8:41 am, "kilikini" > wrote:
>
>> http://i12.tinypic.com/2ldvfyo.jpg
>>
>> Have I mentioned before that he's a glutton? <g>
>>
>> kili
>
> amazing!
>
> His blood pressure probably went sky high for about 3 hours
> afterwards. (gives one a nice little feeling of being hung-over) a bad
> experience for any man over 30.

Oh, Barry, he was so sick halfway through the sandwich, but he ate the whole
thing. LOL.

kili

cybercat wrote:
> > wrote in message
> oups.com...
>> On Mar 20, 8:56 pm, "Barry" > wrote:
>>> On Mar 20, 7:55 pm, "Barry" > wrote:
>>>
>>>> I make the best
>>>> I use lettuce, mayo, salt and pepper and soft white bread and pickles.
>>> I forgot the bologna
>>>
>>> right! any old 99cent slab will do!
>> Ugh. Soft white bread? That is fine for a child so is any bologna. At
>> lease use good quality ingrediants!
>>
>
> You can't be a food snob about a bologna sandwich, Meg.
>
>

There is quite a difference between the industrial snouts, hearts, toes
with some meat product you can find at the big box store and what you
can get from a real butcher shop.

Barry wrote:
> On Mar 21, 9:12 am, "kilikini" > wrote:
>
>> Oh, Barry, he was so sick halfway through the sandwich, but he ate
>> the whole thing. LOL.
>>
>> kili
>
> Yeah, anything for a laugh right

I think he was more crying than laughing at the end. :~) Here's the look
of disgust halfway through.

http://i10.tinypic.com/4362aed.jpg

kili

On Mar 20, 6:50 pm, 88 Keys > wrote:
> Yep, it shows you and if you were here, I would punch you out! You
> have made me very hungry and I have NO bologna, no chips, but I do
> have some Coke (not Pepsi). I am going to make some Ball Parks hot
> dogs, so there!!
>
> I do have Clausen Dill Pickles that have that great crunch to them!

The header has the bottom line, though. Sandwiches are better when
someone else makes them for you.

If you make it for yourself, it's different. If someone hands a
sandwich to you, it's better.

Karen

On Mar 21, 10:32 am, "kilikini" > wrote:

> I think he was more crying than laughing at the end. :~) Here's the look
> of disgust halfway through.
>
> http://i10.tinypic.com/4362aed.jpg

I've eaten that much before, but it was steak

I've eaten that much throughout a day
They always taste better with a little salt water on your hands, and a
little sand on the sandwhiches

On Mar 21, 10:42 am, "Karen" > wrote:

> If you make it for yourself, it's different. If someone hands a
> sandwich to you, it's better.
>
> Karen

Would this include sandwhich cremes? like Oreos?

kilikini wrote:
> Barry wrote:
>> On Mar 21, 9:12 am, "kilikini" > wrote:
>>
>>> Oh, Barry, he was so sick halfway through the sandwich, but he ate
>>> the whole thing. LOL.
>>>
>>> kili
>>
>> Yeah, anything for a laugh right
>
> I think he was more crying than laughing at the end. :~) Here's the
> look of disgust halfway through.
>
> http://i10.tinypic.com/4362aed.jpg
>
> kili

Served him right! Tell him I said "bigger isn't always better" heheh.

jmcquown wrote:
> kilikini wrote:
>> Barry wrote:
>>> On Mar 21, 9:12 am, "kilikini" > wrote:
>>>
>>>> Oh, Barry, he was so sick halfway through the sandwich, but he ate
>>>> the whole thing. LOL.
>>>>
>>>> kili
>>>
>>> Yeah, anything for a laugh right
>>
>> I think he was more crying than laughing at the end. :~) Here's the
>> look of disgust halfway through.
>>
>> http://i10.tinypic.com/4362aed.jpg
>>
>> kili
>
> Served him right! Tell him I said "bigger isn't always better" heheh.

LOL, yeah, he realizes that. Therefore, we delete the "enlarge your penis"
SPAM. <VBEG>

kili

jmcquown wrote:
> kilikini wrote:
>> Barry wrote:
>>> On Mar 21, 9:12 am, "kilikini" > wrote:
>>>
>>>> Oh, Barry, he was so sick halfway through the sandwich, but he ate
>>>> the whole thing. LOL.
>>>>
>>>> kili
>>>
>>> Yeah, anything for a laugh right
>>
>> I think he was more crying than laughing at the end. :~) Here's the
>> look of disgust halfway through.
>>
>> http://i10.tinypic.com/4362aed.jpg
>>
>> kili
>
> Served him right! Tell him I said "bigger isn't always better" heheh.

I didn't even notice we had Emeril on TV! That's worth a laugh on its own!

kili

Karen wrote:
> On Mar 20, 6:50 pm, 88 Keys > wrote:
>> Yep, it shows you and if you were here, I would punch you out! You
>> have made me very hungry and I have NO bologna, no chips, but I do
>> have some Coke (not Pepsi). I am going to make some Ball Parks hot
>> dogs, so there!!
>>
>> I do have Clausen Dill Pickles that have that great crunch to them!
>
> The header has the bottom line, though. Sandwiches are better when
> someone else makes them for you.
>
> If you make it for yourself, it's different. If someone hands a
> sandwich to you, it's better.
>
> Karen

Isn't that the truth? I think food always tastes better when someone else
makes it for you.

kili

Puester wrote:
> Barry wrote:
>> I make the best
>>
>> I use lettuce, mayo, salt and pepper and soft white bread and pickles.
>>
>> Some pepsi and chips.
>>
>> Lots of lettuce!
>>
>
>
> Nah. The best is:
> white, wheat, or oatmeal bread
> bologna, spread with mustard
> sliced cheese (if you like that kind of thing)
> medium thick slices of sweet, ripe tomato spread
> with a touch of Hellman's mayo and a sprinkle of salt.
>
> We don' need no stinkin' lettuce....

I'm gonna do something sub-style tomorrow. A few cold cuts, a
slice of tomato (instead of chopped), sliced pickle (ditto),
either sambal or crushed hot peppers all on a nice little
French roll. It should all fit nicely. :-) One could do
bologna the same way.

--
Jean B.

If you are not part of the solution, you are not dissolved in
the solvent.

On Mar 21, 1:04 pm, "kilikini" > wrote:
> Karen wrote:
> > On Mar 20, 6:50 pm, 88 Keys > wrote:
> >> Yep, it shows you and if you were here, I would punch you out! You
> >> have made me very hungry and I have NO bologna, no chips, but I do
> >> have some Coke (not Pepsi). I am going to make some Ball Parks hot
> >> dogs, so there!!
>
> >> I do have Clausen Dill Pickles that have that great crunch to them!
>
> > The header has the bottom line, though. Sandwiches are better when
> > someone else makes them for you.
>
> > If you make it for yourself, it's different. If someone hands a
> > sandwich to you, it's better.
>
> > Karen
>
> Isn't that the truth? I think food always tastes better when someone else
> makes it for you.
>
> kili

It depends on the person making the food. If the person cares as much
as you about the quality, then it applies.

If the person can't tell the difference between fresh food, stale
food, leftovers, etc, and insists that you can't tell the difference
either, then I'd rather make it for them.

"cyber****" wrote:
> meghildr wrote:
> > "Barry" wrote:
> >> "Barry" wrote:
>
> >> > I make the best
>
> >> > I use lettuce, mayo, salt and pepper and soft white bread and pickles.
>
> >> I forgot the bologna
>
> >> right! any old 99cent slab will do!
>
> > Ugh. Soft white bread? That is fine for a child so is any bologna. At
> > lease use good quality ingrediants!
>
> You can't be a food snob about a bologna sandwich.

Of course one can... you dumbest of dumb ****s... who thinks her Oscar
Mayer dildo is kew-l.

Mortadella is the King of bolognas, and with pistachios is leagues
ahead of the rest.

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.
---

Sheldon cut-and-pasted:

> 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.

http://www.imdb.com/title/tt0068970/plotsummary

Bob

On Mar 20, 10:11 pm, "Bob Terwilliger" >
wrote:
>
> I think the best is:
>
> Kaiser roll
> Thick-sliced bologna, at least three-quarters of an inch thick, grilled over
> furiously-smoking hickory
> Muenster cheese melted on top
> Dill pickle slices
> Barbecue sauce
> served with an icy-cold Sierra Nevada Pale Ale
>
> Or maybe:
> Italian bread
> Mortadella (the TRUE bologna)
> Roasted marinated pimientos
> Provolone
> Arugula
> Smear inside of bread with roasted garlic, brush outside of bread with
> extra-virgin olive oil and cook in a panini grill
> served with an iced cafe latte
>
> The cold-bologna sandwich for my tastes would be:
> Unseeded rye bread
> A light smear of brown mustard
> Bologna
> Emmenthal cheese
> Thin slices of red onion
> Maybe some olive salad, maybe not
> ...and a big glass of milk
>

Jesus. Is this the same guy that was posting about being on a diet a
while back? You must be a ****in' tank.

On Mar 21, 8:41 am, "kilikini" > wrote:
> You want a bologna sandwich? Here's a picture of my husband eating a giant
> one. I don't know why he made the monstrosity, but he hasn't been able to
> eat bologna since. LOL.
>
> http://i12.tinypic.com/2ldvfyo.jpg
>
> Have I mentioned before that he's a glutton? <g>

Yeah, those dirty fingernails are real appetizing, as well.

PVC wrote:

> Jesus. Is this the same guy that was posting about being on a diet a
> while back? You must be a ****in' tank.

I only eat about a quarter of a sandwich for a meal. Did you think I'd eat
all three sandwiches at once? You must be a ****in' idiot.

Bob

Bob Terwilliger wrote:
> Sheldon cut-and-pasted:
>
>> 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.
>
> http://www.imdb.com/title/tt0068970/plotsummary
>
> Bob
>
>

There was a short time that it WAS allowed into the country, just a
few years ago, but then when hoof and mouth disease or something like it
reared it's head in Europe it went bye-bye again. Eating the real thing
is very different than eating 'boloney'. It's siliced very thin and
sometimes just a tad smoked. Lovely!

Melondy

"Bob *Dirigible* Terwilliger" wrote:
> PVC wrote:
> > Jesus. *Is this the same guy that was posting about being on a diet a
> > while back? *You must be a ****in' tank.
>
> I only eat about a quarter of a sandwich for a meal.

Yeah, right... why stop there, may as well say you just smelled it..
friggin' dirigible liar.

PVC wrote:
> On Mar 21, 8:41 am, "kilikini" > wrote:
>> You want a bologna sandwich? Here's a picture of my husband eating
>> a giant one. I don't know why he made the monstrosity, but he
>> hasn't been able to eat bologna since. LOL.
>>
>> http://i12.tinypic.com/2ldvfyo.jpg
>>
>> Have I mentioned before that he's a glutton? <g>
>
> Yeah, those dirty fingernails are real appetizing, as well.

He's a carpenter. They're always dirty. It's almost a permanent "feature".
:~)

kili

"kilikini" > wrote in message
...
> PVC wrote:
> > On Mar 21, 8:41 am, "kilikini" > wrote:
> >> You want a bologna sandwich? Here's a picture of my husband eating
> >> a giant one. I don't know why he made the monstrosity, but he
> >> hasn't been able to eat bologna since. LOL.
> >>
> >> http://i12.tinypic.com/2ldvfyo.jpg
> >>
> >> Have I mentioned before that he's a glutton? <g>
> >
> > Yeah, those dirty fingernails are real appetizing, as well.
>
> He's a carpenter. They're always dirty. It's almost a permanent
"feature".
> :~)
>
> kili

Woulda gone down easier had it been fried bull-o-knee <G>

KW