Rag Balogna

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Reilly

Mountain climber

The Other Monrovia- CA

Apr 28, 2014 - 04:52pm PT

pig ears and butt holes steeped in some secret sauce

Sounds like appropriate fare for SuperTopo, or just a description of many threads.

Gary

Social climber

Desolation Basin, Calif.

Apr 28, 2014 - 05:16pm PT

I was the whitest white guy working the bakery in San Pedro. One day in the lunch room one of the brothers sees my lunch and says, "Check it. The guerro is eating soul food!"

Who knew? It was what I grew up on, I never knew it was soul food.

My dad liked fried baloney and eggs for breakfast.

NutAgain!

Trad climber

South Pasadena, CA

Apr 28, 2014 - 05:51pm PT

I thought this was going to be about a new Indian Classical music style I wasn't familiar with, maybe some Indian-Italian fusion thing? I guess that would, be Raag Bolgna.

But more to the point, what type of wine do you serve with Rag Bologna? Why, Prison Wine made in a sock of course!

http://www.thesneeze.com/mt-archives/000373.php

perswig

climber

Apr 28, 2014 - 06:01pm PT

How about Scrapple served in Baltimore and parts of Pennsylvania?

Put some syrup on that stuff and you're good to go!

Todd and Randisi know what's up! Specifically Mrs. Schlorer's Turkey syrup, or in a pinch some black-strap/Grandma's molasses.

And for a more sublime palate, there's Lebanon baloney.
Accept no substitutes.

Dale

Flip Flop

Trad climber

Truckee, CA

Apr 28, 2014 - 06:01pm PT

Let's kick Ward. Ward gets to make generalized judgements but not anyone else. My Dixie chops include my grandmother called Big Mama and a grandfather who treated any ailment with pickled pigs feet. And it's about as messy as a rag bologna factory down there. They built a toilet in the garage for all the wrong reasons. I love Muscle Shoals, George Washington Carver, Vidalia Onions, Silver Queen Corn, Fried Okra and Hot Pickled Weenies. I don't like ignorant bigots and racists,intellectual throwbacks and a culture of race segregation. The last time I was at the Cracker Barrel in Alabama the vegetable of the day was Macaroni and Cheese. There is some serious provincial ignorance pervasive in the culture of the south. Not ever person but away too many. ( Kinda like Nevada)

perswig

climber

Apr 28, 2014 - 06:09pm PT

Damn, now I'm hungry.

Dale

little Z

Trad climber

un cafetal en Naranjo

Apr 28, 2014 - 06:10pm PT

scrapple, sounds yummy. So it must have apples in it, what else?

Evel

Trad climber

Nedsterdam CO

Apr 28, 2014 - 06:25pm PT

No apples in scrapple. Just parts. Usually snouts, some organ meat and the like mixed with heat or bulgar and made into a loaf. Pan fried with some turkey syrup is magic!

And Lebanon Bologna has to be eaten to understand!

TwistedCrank

climber

Bungwater Hollow, Ida-ho

Apr 28, 2014 - 06:35pm PT

Cheese made from brains.

little Z

Trad climber

un cafetal en Naranjo

Apr 28, 2014 - 06:42pm PT

I see. Seems you can also carve it before you throw it in the deep frier

Scrapple - the other grey matter

NutAgain!

Trad climber

South Pasadena, CA

Apr 28, 2014 - 09:40pm PT

I grew up with no exposure to Scrapple. Spam was not unheard of. But we did eat us quite a bit of Chorizo and eggs. Check the ingredients:

Pork salivary glands, lymph nodes and fat, paprika, soy flour, salt, vinegar, spices, red pepper, garlic, and sodium nitrate.

Half my family is from Missouri. That half kept the can on the stove where you poured in bacon grease and whatever fat drippings from meat you cooked or fried. That was then used to lubricate just about everything else that was cooked. I think I cut back on that around high school age or so.

Flip Flop

Trad climber

Truckee, CA

Apr 30, 2014 - 09:29am PT

clinker

Trad climber

Santa Cruz, California

Apr 30, 2014 - 09:36am PT

Gross...

Flip Flop

Trad climber

Truckee, CA

Apr 30, 2014 - 09:43am PT

Shush yo mouth! Red Smith is the Mason-Dixon line of food. It's like power-gu in a jar. Can't you see the chunks of cartilage? I swear that just looking at the jar gives me a comfortable nostalgia.

Elcapinyoazz

Social climber

Joshua Tree

Apr 30, 2014 - 11:00am PT

Where I grew up, adjacent to the dummy's triangle (rural GA), on the counter of every ma and pa convenience store were usually two things: a giant jar of hot pickled eggs and one of hot pickled sausage. Something vaugely disturbing about seeing those eggs bobbing in some fluorescent red/magenta nuclear looking liquid.

I lived near a large lake, and there were a lot of little all-you-can-eat catfish restaurants around. Fried fish and hush puppies, $6. Was a godsend to my parents when my brother and I were both teenagers and could put away about a 10-12 fish and half dozen hush puppies in a sitting, each. Well one of these restaurants had a All you can eat Chitterling Supper on Wednesday nights. That's fried hog intestines for the uninitiated. And this place would be PACKED every Wed.

I never have (and never will) eat hog guts, but it kind of makes rag baloney sound tame by comparison.

Sanskara

climber

Apr 30, 2014 - 12:11pm PT

If we can only combine this thread with the toilet thread we would have something special.

Fat Dad

Trad climber

Los Angeles, CA

Apr 30, 2014 - 12:42pm PT

Agreed with the chorizo. With my mom's side of the family hailing from Mexico, I ate a fair bit of that growing up. As a kid, I was able to overlook the lymph node ingredients on the label. Nowadays, despite the "whole animal" carnivore trend, I've opted for the soy chorizo, which, to my pleasant surprise, is a very respectable copy of the original.

BTW, good quality mortadella is pretty tasty and often lacks the large cubes of fat often seen in some versions.