Fried bologna is a staple around these parts. It is said that, years ago, well-off kids brought bologna sandwiches to school, the poor kids had to bring lobster.
Slightly off-topic -- it does refer to eating -- goats devour Boise neighborhood:
New kids on the block: 118 hungry goats descend on Boise neighborhood | ktvb.com
New kids on the block: 118 hungry goats descend on Boise neighborhood | ktvb.com
Same thing, different shape, mostlyhence no hot dogs for me.
Or Bologna for that matter.
My uncles, and my associate have the same story to tell as they were stuck with the lobster. All are 65 plus. My how things change. Remember when chicken wings were free if you bought a roast?well-off kids brought bologna sandwiches to school, the poor kids had to bring lobster.
One of my staples is boiled potatoes the next day cut up and fried crispy with larsons Bologna and scrambled eggs.
I know Cal some old habits die hard, homemaid hot salsa, mushrooms bin workin on updating it.
Just cant give it up.
Just cant give it up.
No better kind. How much does she charge? 😉homemaid hot salsa
Fried potatoes are a staple here too, my daughters love them.
I don't boil them first though, just slice raw ones into the frying pan with some onion, chorizo and peas and pour some beaten egg on it. When the egg is nearly done I crisp the top under the grill.
Gotta use waxt salad potatoes (ideally Pink Fir Apple, if not available Charlotte) because floury varieties just disintegrate into mush. Takes about 15-20 minutes, quick and easy!
I don't boil them first though, just slice raw ones into the frying pan with some onion, chorizo and peas and pour some beaten egg on it. When the egg is nearly done I crisp the top under the grill.
Gotta use waxt salad potatoes (ideally Pink Fir Apple, if not available Charlotte) because floury varieties just disintegrate into mush. Takes about 15-20 minutes, quick and easy!
Plain 'ol Idaho potatos take quite awhile to fry from raw.
Fried with onions (and plenty of ketchup (after served))
makes for good eats though.
I microwave them first to save time.
Fried with onions (and plenty of ketchup (after served))
makes for good eats though.
I microwave them first to save time.
Too much sawdust
Those are the working class smoky breadcrumb substitutes.
Mechanically recovered meat sounds way more noble than the truth of the 'matter'
Chances are promising that MRM may be marketed as meat again in the UK after march 2019, as will be high LFTB content hamburgers.
The poultry/meat freezers at Turkish stores are nothing but recovered meat products, so much for 'Halal'.
Robert my son makes tasty sausage thanks for the idea Charles. My next bologna hash will be a sausage hash.
You're right of course Jacco!
Mechanically recovered meat is the official name to make it sound more palatable, that is the phrase used in the ingredients list.
The correct term should be dehydrated meat slurry.
Sounds about as tasty as it is.
As far as I know halal only refers to the way the animal is killed, what they do with it afterwards or how it is raised is an entirely different matter.
If I want a sausage for frying or grilling I buy the boerewors my local Zimbabwean butcher makes or sometimes coarse pork chipolatas from Aldi for making breakfast.
Mechanically recovered meat is the official name to make it sound more palatable, that is the phrase used in the ingredients list.
The correct term should be dehydrated meat slurry.
Sounds about as tasty as it is.
As far as I know halal only refers to the way the animal is killed, what they do with it afterwards or how it is raised is an entirely different matter.
If I want a sausage for frying or grilling I buy the boerewors my local Zimbabwean butcher makes or sometimes coarse pork chipolatas from Aldi for making breakfast.
Last edited:
Fried potatoes are a staple here too, my daughters love them.
I don't boil them first though, just slice raw ones into the frying pan with some onion, chorizo and peas and pour some beaten egg on it. When the egg is nearly done I crisp the top under the grill.
Gotta use waxt salad potatoes (ideally Pink Fir Apple, if not available Charlotte) because floury varieties just disintegrate into mush. Takes about 15-20 minutes, quick and easy!
Those eggs must be pretty well done by the time the spuds are cooked.
YouTube
My wife is the cook i just eat and barbaque, eggs are the last thing to be added on a cleared corner of the pan.
I don't chuck it all in at the same time of course.
I start with the spuds sliced about 5mm thick but it doesn't really matter that much, could be 3 or 7mm. Fry them on a low heat with a lid on. Always salt them straightaway because they cook quicker that way.
After about 10 minutes when they are nearly done I add the onion and chorizo and turn the heat up high. That way the potatoes brown and the onion doesn't burn.
After a couple or three minutes chuck in some frozen peas.
When it all looks pretty done I pour the beaten egg over it and put the lid back on while the grill heats up.
Then when the bottom is not burned yet and there is still some liquid egg at the top I shove the lot under the grill sometimes with some grated parmesan on top until its browned.
The whole thing takes 20 minutes tops.
I use a tiny fraction of the oil that guy in the vid uses but also some butter and I mix whatever fresh herbs I got and a good pinch of chili powder with the egg.
I start with the spuds sliced about 5mm thick but it doesn't really matter that much, could be 3 or 7mm. Fry them on a low heat with a lid on. Always salt them straightaway because they cook quicker that way.
After about 10 minutes when they are nearly done I add the onion and chorizo and turn the heat up high. That way the potatoes brown and the onion doesn't burn.
After a couple or three minutes chuck in some frozen peas.
When it all looks pretty done I pour the beaten egg over it and put the lid back on while the grill heats up.
Then when the bottom is not burned yet and there is still some liquid egg at the top I shove the lot under the grill sometimes with some grated parmesan on top until its browned.
The whole thing takes 20 minutes tops.
I use a tiny fraction of the oil that guy in the vid uses but also some butter and I mix whatever fresh herbs I got and a good pinch of chili powder with the egg.
You guys don't "blanche" the potatoes before frying? The blanching is the actual cooking, then allow them to cool to room temperature. Frying is done about 15F higher temp and for about half the time of blanching.
Fries are best when cooked in beef tallow + vegetable oil.
Fries are best when cooked in beef tallow + vegetable oil.
I don't chuck it all in at the same time of course.
I start with the spuds sliced about 5mm thick but it doesn't really matter that much, could be 3 or 7mm. Fry them on a low heat with a lid on. Always salt them straightaway because they cook quicker that way.
After about 10 minutes when they are nearly done I add the onion and chorizo and turn the heat up high. That way the potatoes brown and the onion doesn't burn.
After a couple or three minutes chuck in some frozen peas.
When it all looks pretty done I pour the beaten egg over it and put the lid back on while the grill heats up.
Then when the bottom is not burned yet and there is still some liquid egg at the top I shove the lot under the grill sometimes with some grated parmesan on top until its browned.
The whole thing takes 20 minutes tops.
That sounds delicious.
I use a tiny fraction of the oil that guy in the vid uses but also some butter and I mix whatever fresh herbs I got and a good pinch of chili powder with the egg.
To be fair Allhibhoy gets most of the oil back. I have made his recipe many times, it really is good, and you lose a few tablespoons of the oil.
You guys don't "blanche" the potatoes before frying? The blanching is the actual cooking, then allow them to cool to room temperature. Frying is done about 15F higher temp and for about half the time of blanching.
Fries are best when cooked in beef tallow + vegetable oil.
Yes that is the only way to make french fries, but of course there are other ways to fry potatoes. See rosti for example. I have heard that goose or duck fat are ideal for frites, but am unable to verify. 🙁
- Home
- Member Areas
- The Lounge
- The food thread