Text 26262, 77 rader
Skriven 2012-06-18 15:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: baloney 826
===================
 JW> For a while Schneider's made a "Euro Style" garlic bologna that was
 JW> very good but it was discontinued as it didn't sell very well.

People were probably concerned with offending their
officemates - bologna is as much a lunch-specific
food as Wheatena is a breakfast one, so there would
be a limited market. Most people eat lunch; most of
these eat sandwiches; a fair percentage of these are
baloney sandwiches; but what percentage of baloney
sandwich eaters can afford to be insouciant about
their social image?

 JW> Perhaps people were shocked by and scared of bologna with taste.

Or that, maybe.

 JW> One thing that can help bland bologna is to look up a spice mix
 JW> recipe for making it and adding a pinch of all the ingredients to
 JW> the mustard or softened butter when making sandwiches.

When faced with bologna I have usually resorted to a
ribbon of hot sauce down the middle.

 JW> Do you recall the sausage cook-off session at the Montreal picnic?
 JW> Dave Drum grilled them and then simmered them in beer, peppers and
 JW> onions. He brought some (homemade? local shop?), Bodle brought some
 JW> from the Polish butcher shop in upstate NY he always used to brag
 JW> about and I brought some from a Cobden, Ont. meat market (also
 JW> Polish owned). They were all very similar although Dave's and Jim
 JW> B.'s had more seasonings than mine. Dave and Jim may have had a
 JW> different name for them than "Smokies".

Only vaguely. There were many things going on, from
the roast pig to the sausages to the grouse stuck in
someone's car grille (someone gave a cogent reason,
which I forget now, why I shouldn't cook it - today
I would have ignored them). I made something called
Sacerdotes, with either a soft exterior and a hard
heart or a crusty exterior and a soft heart, I forget
which. I spent most of my time fending off the attentions
of a particular young lady (I failed). Squid cleaning
lessons. Your dried dead animal, which I didn't care for.
There was the mod of a wild food echo who looked pretty
enticing. And FloTho - whatever happened to her, has
anyone heard from her? It seems she completely left the
echo shortly after the picnic.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Pizzalinni Greek Salad Dressing
 Categories: Salads
      Yield: 4 servings

    1/2 ts Dry Mustard                         2 tb Lemon Juice
    1/2 ts Salt                                6    Cloves Garlic, finely
minced
      1    Large Egg                           1 ts Dried Oregano
  1 1/4 c  Salad Oil                         1/2 ts Worcestershire sauce
      1 tb White Vinegar                       1 ds Pepper (to taste)

  In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one
  drop at a time, beating constantly, until about one-third of the oil have
  been added. (Once the mixture begins to thicken, oil can be added several
  drops at a time). Slowly beat in remaining oil and lemon juice. Stir in
  minced garlic, oregano, worcestershire sauce. Add pepper. Refrigerate
  mixture. Makes about 1 1/4 cups. From The Gazette, 91/01/09. The Pizzalini
  restaurant is owned by Spiro Maltezos. With his Hobart mixer running very
  slowly, Maltezos allows one hour to make the dressing. "A tiny hole punched
  in a can lets the vegetable oil drip into the eggs at a suitable rate," he
  said. The restaurant is located at 4805 Sources in Pierrefond (Montreal).

-----


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