It would still be Spam. Add bernaise sauce, still Spam. Cue the Vikings – Spam, spam, spam, spam……….
Fried baloney is the first thing I learned how to cook.
Joe Biden and I like to change it up with malarkey now and again.
I’d be embarrassed either way. So I never touch the stuff either way.
I’ve always assumed they consumed lots of fried Spam.
Add some olive oil, with chopped garlic and cilantro..
Have to agree with The Cat & Ape. When my Dad did not bring home a “log” of baloney that he’d cut slices by hand to fry, there was always the “canned” spam to the rescue with fried “taters” too !
Darn it! Now I’m hungry!
Momma used to fry bologna & top it with mashed potatoes and shredded cheese. She called them beetle hats. My sisters and cousins still love them
Get a log of bologna, score it around both directions like crossing spirals, and grill over charcoal until the edges are crispy. Yum!
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Ratbrat about 6 years ago
It would still be Spam. Add bernaise sauce, still Spam. Cue the Vikings – Spam, spam, spam, spam……….
e.groves about 6 years ago
Fried baloney is the first thing I learned how to cook.
Andrew Sleeth about 6 years ago
Joe Biden and I like to change it up with malarkey now and again.
GROG Premium Member about 6 years ago
I’d be embarrassed either way. So I never touch the stuff either way.
Zen-of-Zinfandel about 6 years ago
I’ve always assumed they consumed lots of fried Spam.
INGSOC about 6 years ago
Add some olive oil, with chopped garlic and cilantro..
Neat '33 about 6 years ago
Have to agree with The Cat & Ape. When my Dad did not bring home a “log” of baloney that he’d cut slices by hand to fry, there was always the “canned” spam to the rescue with fried “taters” too !
Impkins Premium Member about 6 years ago
Darn it! Now I’m hungry!
burke129529 about 6 years ago
Momma used to fry bologna & top it with mashed potatoes and shredded cheese. She called them beetle hats. My sisters and cousins still love them
Bookworm Premium Member about 6 years ago
Get a log of bologna, score it around both directions like crossing spirals, and grill over charcoal until the edges are crispy. Yum!