I think bologna has all the same ingredients, but they blend it all together so it's one uniform color, instead of chunks floating in gelatin. Somehow a uniform pink is less gross than chunks.

Actually, I have.

Oh dear. That's right. I'd been repressing that particular memory.

This should be in that other thread whose name escapes me, but I've never eaten bologna. 46 and never touched the stuff. Not a big fan of many cold cuts.

Funny you should mention that. Apparently, my grandmother used to make a similar thing, but under the insiduously-generic name of "lunchmeat". No matter what probing questions I'd ask, I never got a full explanation of what it was, but I did get some hints that boiling the cheap butcher leftovers (yes, including the skull) was involved somewhere in the process.

What I remember was uniformly grey, vaguely the same texture as bologna, clearly heavily flavored with whatever scandanavians seem to think is palatable (as in, I've never tasted a non-scandanavian dish that even comes close to that specific seasoning), relatively non-uniform in size, and while I can still vividly remember it, I'm not sure I can say I miss it.

But, then considering that I've discovered most of the recipes my mother once claimed as her own creations turned out to have their true origins on the back of food cans, box labels, etc., I'm more than happy to let the family food traditions lay fallow.

Ever had a hot dog (I mean the weird amalgamation of leftover parts, not the Hebrew National kosher "We promise no lips, hooves or assholes" variety)

If so, a few quality standards aside, you've basically had bologna.

I'll eat it if it's called pâté.

Lots of folks down here call bologna "round steak".

I pronounce it baloney. To attempt to convert me is futile.....

I have had a few mystery dogs in my day. Is that what bologna tastes like?

Still don't think 'll be trying it soon.

We used to eat offal at least once a week - oxtail, tongue, kidneys, heart. Never had headcheese though. The very name conjures up unwashed foreskins....

The best I can offer in the way of interesting fishy treats is jellied eels. I am biased, having been brought up by proper East End Londoners, but for me they are no more weird & wonderful than rollmops.

We used to make head cheese with my grandfather, a long and difficult process.
His motto, "if you ain't related to it and it ain't poison, its food" and there's exceptions to both'a those rules.
I have this jar of spicy fish, they are just little fish in this spicy sauce. They look like minnows, but are delicious, was recommended to me at an Asian grocery I frequent in Orlando.

WFT?

Sorry for the poor quality cam-phone pic. Found this (a whole case) in the lunchroom. This must be what Kato eats.

First, damn I missed you, Sundae :lol:

And what is a rollmop?

Sorry, thought they were ubiquitous... Rollmops are basically pickled herrings, sold in a jar. They're Scandinavian but are very popular over here and you can buy then in supermarkets rather than delicatessans.

In my mind you can't go wrong with filleted fish, salt, pepper, onion (and chilli depending on the brand) soaked in vinegar. Damn, mouth watering as I write this.

And I AM glad to be back, even if it does leave me craving fish in the early hours! Could that be a new tagline?

I'm going to the store to get a can of sardines. Torn between the mustard or the green chilies.....