scribo Posted June 9, 2005 Share Posted June 9, 2005 I like ketchup on my fried bologna. Link to comment Share on other sites More sharing options...
erynthered Posted June 9, 2005 Share Posted June 9, 2005 I thought this would be a good spot for a commercial: Uses of Zocor ZOCOR is a prescription drug that is indicated as an addition to diet for many patients with high cholesterol when diet and exercise are inadequate. For patients with coronary heart disease (CHD) and high cholesterol, ZOCOR is indicated as an addition to diet to reduce the risk of death by reducing coronary death; to reduce the risk of heart attack; to reduce the risk for undergoing cardiac procedures (coronary artery bypass grafting and percutaneous transluminal coronary angioplasty); and to reduce the risk of stroke or transient ischemic attack (TIA). Link to comment Share on other sites More sharing options...
Nervous Guy Posted June 9, 2005 Share Posted June 9, 2005 I thought this would be a good spot for a commercial: Uses of Zocor ZOCOR is a prescription drug that is indicated as an addition to diet for many patients with high cholesterol when diet and exercise are inadequate. For patients with coronary heart disease (CHD) and high cholesterol, ZOCOR is indicated as an addition to diet to reduce the risk of death by reducing coronary death; to reduce the risk of heart attack; to reduce the risk for undergoing cardiac procedures (coronary artery bypass grafting and percutaneous transluminal coronary angioplasty); and to reduce the risk of stroke or transient ischemic attack (TIA). 354405[/snapback] Lipitor is better. Link to comment Share on other sites More sharing options...
aussiew Posted June 9, 2005 Author Share Posted June 9, 2005 Thanks all. Now that I know how the real ones are made, I'm going to experiment with a healthier version. If it works and it doesn't compromise flavor, I'll post it after this weekend. Link to comment Share on other sites More sharing options...
Nervous Guy Posted June 9, 2005 Share Posted June 9, 2005 Thanks all. Now that I know how the real ones are made, I'm going to experiment with a healthier version. If it works and it doesn't compromise flavor, I'll post it after this weekend. 354441[/snapback] don't do it...anything that is a "healthier version" is doomed. Fry it in butter...barbeque indeed...would you barbeque a pierogi? Link to comment Share on other sites More sharing options...
Ghost of BiB Posted June 9, 2005 Share Posted June 9, 2005 don't do it...anything that is a "healthier version" is doomed. Fry it in butter...barbeque indeed...would you barbeque a pierogi? 354444[/snapback] You should your tongue pulled from your head for even voicing such an idea. Pierogi is sacred. Link to comment Share on other sites More sharing options...
erynthered Posted June 9, 2005 Share Posted June 9, 2005 After I take my Zocor ..... I take 1/4 LB of Boars Head Garlic Bologna thinly sliced and fry it in a pan with a little butter. When they're all slightly charred, I stack them on top of each other and then I put a thick piece of Jalapeno cheese on it, then wait till it slowly melts down the side of the stacked bologna. Then I put it on a Kaufmanns or Pepperidge Farms toasted bun. On my plate and on the table I have some side items, maybe potato salad, Banana rings, some Tabasco sauce, some Webbers and some ketchup. Oh, some chips too. Plus a Beer chaser Link to comment Share on other sites More sharing options...
Nervous Guy Posted June 9, 2005 Share Posted June 9, 2005 You should your tongue pulled from your head for even voicing such an idea. Pierogi is sacred. 354446[/snapback] indeed...I used that for shock value...akin to saying Hillshire Farms is real Kielbasa. Link to comment Share on other sites More sharing options...
CajunBillsBacker Posted June 9, 2005 Share Posted June 9, 2005 I grew up on fried bologna sandwiches from my grandma before I even knew it was a WNY classic. Link to comment Share on other sites More sharing options...
#89 Posted June 9, 2005 Share Posted June 9, 2005 you can cut or score the edges so the thin stuff will stay flat. If not you can stand there and watch it grow in the middle Link to comment Share on other sites More sharing options...
sweet baboo Posted June 9, 2005 Share Posted June 9, 2005 fried bologna is a WNY classic? i just did it because it made bologna more palatable Link to comment Share on other sites More sharing options...
aussiew Posted June 9, 2005 Author Share Posted June 9, 2005 If not you can stand there and watch it grow in the middle Now it's getting interesting. Link to comment Share on other sites More sharing options...
buckeyebrian Posted June 9, 2005 Share Posted June 9, 2005 OK - at the risk of revealing a total lack of WNY culture and even though I lived there for 8 years, I have to admit that I've never tried a fried bologna sandwich. I did, however, love bologna as a kid so I'm sure I would like this unique culinary delight. So, my fellow wallers, please describe to me (in detail) how I should prepare a fried bologna sandwich. 354288[/snapback] At the G&R Tavern in Waldo, Ohio, home of the world famous fried baloney sandwich, a slice about an inch thick is fried in a little butter on a grill, then put on a soft bun with a slice of onion and slices of pickle. Mustard finishes it off for me. Link to comment Share on other sites More sharing options...
aussiew Posted June 9, 2005 Author Share Posted June 9, 2005 You guys will probably disown me, but I'm also going to experiment with turkey bologna. It should be a fun weekend trying all these different ways. Link to comment Share on other sites More sharing options...
Nervous Guy Posted June 9, 2005 Share Posted June 9, 2005 You guys will probably disown me, but I'm also going to experiment with turkey bologna. It should be a fun weekend trying all these different ways. 354547[/snapback] OMG. stop posting now....any more of this and I'll have to pluck out my eyes. Link to comment Share on other sites More sharing options...
PromoTheRobot Posted June 9, 2005 Share Posted June 9, 2005 You guys will probably disown me, but I'm also going to experiment with turkey bologna. It should be a fun weekend trying all these different ways. 354547[/snapback] Why bother if you aren't willing to go for the gusto the first time? Switch to the turkey bologna AFTER you've had the real deal! PTR Link to comment Share on other sites More sharing options...
Ghost of BiB Posted June 9, 2005 Share Posted June 9, 2005 OMG. stop posting now....any more of this and I'll have to pluck out my eyes. 354550[/snapback] See what you started with your sick azzed pierogi comments? Link to comment Share on other sites More sharing options...
Alaska Darin Posted June 9, 2005 Share Posted June 9, 2005 After I take my Zocor .....I take 1/4 LB of Boars Head Garlic Bologna thinly sliced and fry it in a pan with a little butter. When they're all slightly charred, I stack them on top of each other and then I put a thick piece of Jalapeno cheese on it, then wait till it slowly melts down the side of the stacked bologna. Then I put it on a Kaufmanns or Pepperidge Farms toasted bun. On my plate and on the table I have some side items, maybe potato salad, Banana rings, some Tabasco sauce, some Webbers and some ketchup. Oh, some chips too. Plus a Beer chaser 354447[/snapback] Tabasco sauce? Fag. Link to comment Share on other sites More sharing options...
Sen. John Blutarsky Posted June 9, 2005 Share Posted June 9, 2005 Add the summer sun, a few pink flamingos for ambiance, and a chair by the pool, and I KNOW I am home. 354392[/snapback] Throw in the Polish Porch and the bug zapper and you're all set. Link to comment Share on other sites More sharing options...
erynthered Posted June 9, 2005 Share Posted June 9, 2005 Tabasco sauce? Fag. 354560[/snapback] Link to comment Share on other sites More sharing options...
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