November 1, 2007

Fried Baloney.

Filed under: Uncategorized — Jim @ 7:48 pm

Last Saturday, when we all dragged our hungover asses** to the excellent little restaurant in Tennessee where none of the cups, plates and silverware match, the exceedingly nice waitress ticked off what items were available at the All-You-Can-Eat Breakfast Bar. She mentioned eggs, bacon, sausage, ham, pancakes, biscuits ‘n gravy and “fried baloney.” (Yeah, I know it’s spelled “bologna,” but to me, “Bologna” is a city in Italy).

”Did she say ‘fried baloney?’”

Yowza! Say no more. I’m having at the Breakfast Bar.

You see, fried baloney was a staple in our house as I was growing up. We regularly had fried baloney sandwiches and baloney and eggs for breakfast, lunch or dinner. To this day I think that fried baloney and eggs are an important part of a hangover breakfast, which I have managed to cook at times when only one eye would open and I could barely swallow my own spit.

In the Tennessee Café, it was served in single, rather thickish slices. I liked it fine, but the way I have always made it begins with thinly sliced baloney. You cut the baloney into bite-sized pieces and fry it for about three minutes. Then, you dump scrambled eggs over the baloney in the frying pan and cook until firm.

You gobble that down with rye toast with lots of butter on it, and you wash it all down with strong, black coffee. The finishing touch is a cold, carbonated beverage (cream soda works well) to clear out all the grime in your throat.

Then, if at all possible, you take a nap.

There you have it.

You’re welcome.

** Except for Bou, Morrigan and Sissy, all of whom were farookin’ “perky.”

15 Comments »

  1. thought I was the only one who made that.

    Comment by Hammer — November 1, 2007 @ 8:22 pm

  2. Mmmmm! A culinary, cultural moment that rivals any of Elisson’s epicurean fare.

    Comment by Joan of Argghh! — November 1, 2007 @ 8:35 pm

  3. I was (gasp!) never much of a baloney fan, but fried salami was ambrosia to me. Fried salami and eggs? Heaven!

    Comment by Elisson — November 1, 2007 @ 9:01 pm

  4. Oh! Fried salami sounds wonderful, too. Hmmm… Is it morning yet?

    Comment by Joan of Argghh! — November 1, 2007 @ 9:11 pm

  5. I feel so jipped [gipped?] because I thought those things were a pork product, ham or some such thing, which I won’t touch, and only after we left did I learn that it was fried baloney, which I woulda been all over in a New York Minute. Now I have to wait a whole year before I could sample their Fried Baloney? Freaking sucks, dude.

    Growing up, I used to make Hotdogs & Eggs, which, I believe, probably renders a similar effect to the Baloney & Eggs. Nice Kosher eats, right there.

    Comment by Erica — November 1, 2007 @ 9:23 pm

  6. Perky. Heh. I wish you’d been there when we arrived. I suspect you’d have had the same expression that Eric had when we ‘perkified’ his home… except you’d have had some north eastern expressions. Heh!!

    Comment by Bou — November 1, 2007 @ 9:23 pm

  7. While we’re at it, I also recommend kielbasa and eggs as well as pepperoni and eggs. (It is best to avoid crowded places after having eaten the foregoing fare.)

    Jimbo

    Comment by Jim — November 1, 2007 @ 9:26 pm

  8. ….. there is a little sandwich shop in Etowah that creates the most amazing fried bolonga sandwich…. next time, we’re ordering Saturday lunch from there….

    Comment by Eric — November 2, 2007 @ 10:27 am

  9. My mom used to make us fried baloney sandwiches. Fry up 2 slices, slap it on some bread with plenty of mustard… YUM!

    Erica – go looking for beef baloney, I bet you can find it. Not exactly the same, but close enough. I’ve never tried turkey baloney so I can’t say how that will fry. Heh.

    Comment by Teresa — November 2, 2007 @ 10:29 am

  10. To the Baloney faithful…..

    Try Smiths Baloney from Erie Pa………Absolutely the very best…… Regular or Garlic & Made either 8″ dia or 1 1/4″ dia ring style.

    Also have Hot Dogs with skins or skinless which would put Nathans out of Business……Package a killer Ham as well!

    Gotta go & see how the Ring Baloney is doing with onions, peppers & shanty fries. Eat your heart out peeps!

    Comment by dudley1 — November 2, 2007 @ 12:36 pm

  11. Hebrew National makes an excellent beef bologna. But since I’m not a bologna fan, I go for the salami.

    Can’t keep it around the house, though. SWMBO makes short work of any salami we have laying around. [No, that’s not meant to sound obscene.]

    Comment by Elisson — November 2, 2007 @ 2:19 pm

  12. Beg to differ. Best is Trail Bologna from Trail, Ohio. Excellent. Fries up beautifully. Comes in a ring like Kielbasa.

    Comment by dick — November 2, 2007 @ 4:25 pm

  13. Baloney= poor man’s Taylor ham

    Don’t get me wrong, though. Fried baloney and eggs is indeed good eats.

    Comment by joated — November 2, 2007 @ 7:42 pm

  14. Good old Schickhaus bologna, fried with onions on rye bread ( from Goodman’s bakery in Passaic if at all possible) … YUM !!!

    Comment by Angie — November 2, 2007 @ 9:52 pm

  15. I always thought fried bologna was a Southern thing. We had it quite often when I was growing up, and it’s still one of my guilty pleasures (even if it’s practically a heart attack on bread).

    Fried salami? Now that I’m definitely going to have to try!

    Comment by Venomous Kate — November 7, 2007 @ 4:29 pm

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