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Largo
Sport climber
The Big Wide Open Face
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Topic Author's Original Post - Apr 27, 2014 - 09:32pm PT
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I was at a get together this afternoon at a local climbing gym and they had a meat spread featuring something called “rag bologna.” It tasted so vile and downright wrong I went home and looked it up:
Rag bologna is a long stick, or "chub" of high fat bologna traditionally sold wrapped in a cloth rag. The recipe has a higher content of filler than that of regular bologna and the chub is bathed in lactic acid before being coated in paraffin wax. Rag bologna is native to West Tennessee and surrounding regions and is not commonly available outside the “Dummy’s Triangle” (Tennessee, Arkansas and Missouri). Rag bologna is generally eaten on white bread with mustard and pickles, and remains a southern staple of family gatherings where thick slices are smoked and barbecued along with other meats. The popularity of rag bologna has recently flagged after an article in the Tennessee Star reported that “the bulk of this checkered product is derived from swine peters.”
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Elcapinyoazz
Social climber
Joshua Tree
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Apr 27, 2014 - 09:51pm PT
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Hog peckers, you say? Well it is a "chub".
the “Dummy’s Triangle” (Tennessee, Arkansas and Missouri). I object. Alabama and Mississippi are gonna be pissed! And rightly so. The dipshit triangle is clearly MS, AL, TN. Technically should include WV instead of Tennessee if you truly want the three most ass-backward states, but alas it don't abut.
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donini
Trad climber
Ouray, Colorado
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Apr 27, 2014 - 10:15pm PT
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Yeah don't forget West Virginia. Christ Largo, that makes Spam seem like health food....excuse me while I puke.
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Reilly
Mountain climber
The Other Monrovia- CA
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Apr 27, 2014 - 10:18pm PT
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Pretty sure that wouldn't be a big hit in the OG Bologna.
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Todd Eastman
climber
Bellingham, WA
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Apr 27, 2014 - 10:22pm PT
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That stuff won't make into a lot of places as it would compete with the Slim Jims...
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Kalimon
Social climber
Ridgway, CO
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Apr 27, 2014 - 10:23pm PT
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Ideal wall food.
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TwistedCrank
climber
Bungwater Hollow, Ida-ho
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Apr 27, 2014 - 10:23pm PT
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You had me at "chub".
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Edge
Trad climber
Boulder, CO
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Apr 27, 2014 - 10:28pm PT
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Disgusting, and yet I can think of several instances where I would have paid $2000 for a chub and savored every bite.
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clinker
Trad climber
Santa Cruz, California
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Apr 27, 2014 - 10:32pm PT
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From the first article I read of yours I knew you were something special.
You are bringing out the best of a gathering of folks in true Largo fashion.
Carry on.
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zBrown
Ice climber
Brujo de la Playa
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Apr 27, 2014 - 10:40pm PT
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I think the saying is, "i wouldn't eat that with your mouth"
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HighDesertDJ
Trad climber
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Apr 27, 2014 - 10:43pm PT
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Seriously. The fact that a "chub of bologna' is a real thing and not something that a 7th grader calls his boner is just amazing.
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Kalimon
Social climber
Ridgway, CO
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Apr 27, 2014 - 11:07pm PT
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Campbell-Kelly - Sunday: "Two pitches later we were on Calaverous Ledge, a huge area of easy angled rock with a good flat bivvy spot. In comfort we fixed the next pitch and settled down for a leisurely dinner. Both of us were hungry and looking forward to our salami, I carved and shared it out. A few minutes later Blob vomited his portion back up; hastily I gulped mine down before he could get his hands on it."
Campbell-Kelly - Tuesday: "Today the haulbag won. Our trusty bat-tents again saved us from the slow torture of an inadequate ledge, and Brian-I'll-try-anything-once-Wyvill returned to his normal sardine diet while I laid siege to the half-savaged salami. At first light we resumed our vertical safari, and followed the only trial through a desert of bland rope up towards the sheltered oasis of the Black Dihedral."
Campbell-Kelly - Thursday: "Every corner of the bag was searched for food, but the cupboard was bare. Staggering up the summit slopes we stumbled over a tin of chopped ham, and while Blob chanted a quick chorus of "Spam, Spam, Spam", I opened it up. Manna."
Excerpts from the "Walrus and the Carpenter" by Ben Campbell-Kelly and Brian Wyvill.
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Fritz
Trad climber
Choss Creek, ID
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Apr 27, 2014 - 11:45pm PT
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PRAISE JESUS!
Despite my 6 years of marriage to a TN belle, and a fair amount of time spent in "upcountry" TN, visiting her various relatives, I was spared anything as truly in-edible as Rag bologna.
I remember enjoying a lot of fried catfish & "Hush-puppies" in rural areas, and Memphis-style Dry Ribs (So dry they make you gag) in the big city.
I didn't like the overt racism that seemed part of the white culture her family was part of.
Her family thought the "white-trash" lived in Mississippi.
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phylp
Trad climber
Millbrae, CA
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Apr 28, 2014 - 12:27am PT
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God, that sounds truly disgusting.
Although I have to admit that, as a teenager, I used to enjoy eating fried baloney on white bread with yellow mustard. But it was Oscar Meyer.
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Chaz
Trad climber
greater Boss Angeles area
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Apr 28, 2014 - 01:04am PT
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"But it was Oscar Meyer."
The stuff Largo's talking about is artisan craft baloney.
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Sanskara
climber
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Apr 28, 2014 - 01:15am PT
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Pretty sure whomever and whenever balogna came to market its intent was as an experiment to see how long you could feed us chemicals before they killed us and we all became wise to what they were up to.
I ate so many bologna Kraft cheese and white bread sandwiches as a kid that by my early teens the slightest hint of a smell of the stuff and I would nearly gets sick.
The slime on Oscar Myer deli meats had the same affect. Mmmmmmm....
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clinker
Trad climber
Santa Cruz, California
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Apr 28, 2014 - 01:18am PT
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Sanskara, in your heart I bet you wish you were...
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Chaz
Trad climber
greater Boss Angeles area
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Apr 28, 2014 - 01:59am PT
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Oscar Meyer didn't invent bologna. They just Ronald McDonald-ed it.
There's a place up the road from me in Calimesa called George's Beer Garden. It's a German market-deli.
Being German, they're big on beer and sausages.
The bologna and wieners you get there are nothing like the Oscar Meyer's.
If you're going from L.A. to Joshua Tree or Idyllwild on The 10, it's well worth the stop, for the beer selection alone. At least 100 different beers - maybe a few hundred - and all of them kept cold.
The hot tip is to buy a beer ( they have beer on tap ) as soon as you walk into the place, so you have something to drink while you shop.
Next time I'm there, I'll see if they carry bag bologna.
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Todd Eastman
climber
Bellingham, WA
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Apr 28, 2014 - 03:06am PT
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How about Scrapple served in Baltimore and parts of Pennsylvania?
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