All that made "the big stick," a 9.7-pound bologna sausage encased in wax, the shop's big seller.
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The story related that a manufacturer of bologna sausage accused a man whom he had fired of spreading a rumor that the manufacturer's sausage was made from dog meat.
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Sliced bologna Bologna sausage, also called baloney ()"baloney." Dictionary.com Unabridged. Random House, Inc.
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It is traditionally eaten for breakfast, topped with sautéed red onions in apple cider vinegar and accompanied by fried eggs, fried cheese, and/or fried bologna sausage thats known as Dominican salami.
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Mechanically separated meat has been used in certain meat and meat products, such as hot dogs and bologna sausage, since the late 1960s. However, not all such meat products are manufactured using an MSM process.
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They contribute to the distinctive flavor of Mortadella sausage and the related American Bologna sausage. In Calabria, a myrtle branch is threaded through dried figs and then baked. The figs acquire a pleasant taste from the essential oils of the herb. They are then enjoyed through the winter months.
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Extrawurst is a type of Austrian scalded cold cut. It is moist, light coloured, fine textured and made from a well-spiced mixture of beef, pork and bacon fat. In Austria, it is the most popular type of cold cut. It is similar to the American Bologna sausage, the Dutch , the German Lyoner or Fleischwurst and the Swedish Falukorv.
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Originally known in some parts of Australia as "German sausage", this name fell out of favour during World War I when Australia was at war with Germany. 'Veal German' is another facsimile. It is similar in appearance and taste to the bologna sausage and the cooked pork sausage known in Australia as Berliner. It is considered to be a cheap meat product.
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The bologna sandwich is a sandwich common in the United States and Canada. Also known as a baloney sandwich, it is traditionally made from sliced bologna sausage between slices of white bread, along with various condiments, such as mayonnaise, mustard, and ketchup. The bologna sandwich is a regional specialty in the Midwest, Appalachia, and the South. It is the sandwich served at lunch counters of small, family-run markets that surround the Great Smoky Mountains, and fried bologna sandwiches can be found on restaurant menus in many places in the South.
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Australian "snags" cooking on a campfire Australian sausages have traditionally been made with beef, pork and chicken, while recently game meats such as kangaroo have been used that typically have much less fat. English style sausages, known colloquially as "snags", come in two varieties: thin, that resemble an English 'breakfast' sausage, and thick, known as 'Merryland' in South Australia. These types of sausage are popular at barbecues and can be purchased from any butcher or supermarket. Devon is a spiced pork sausage similar to Bologna sausage and Gelbwurst.
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Breakfast menu dated 21 March 1963 Dining hall protocol was a scripted process, including a whistle system to indicate which block and tier of men would move into and out of the hall at any given time, who sat where, where to place hands, and when to start eating. Prisoners would be awakened at 6:30, and sent to breakfast at 6:55. The original daily menu, established in 1934, included oatmeal, milk, fried bologna sausage, cottage fried potatoes, toast, oleomargarine, and coffee for breakfast. Dinner contained bean soup, roast beef, gravy, string-less beans, mashed potatoes, and coffee.
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"My Bologna" is a parody of the Knack's hit song "My Sharona", recorded and performed by musical parody artist "Weird Al" Yankovic. Yankovic originally wrote the song while he attended California Polytechnic State University in San Luis Obispo, California; the original version of the parody was recorded in a bathroom across the hall from the radio station at which Yankovic worked. The title refers to Bologna sausage, specifically the Oscar Mayer brand popular in the United States. Yankovic sent "My Bologna" to Dr. Demento, who aired the song on his nationwide radio program, The Dr. Demento Show.
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Olivier salad (, salat Olivye)It is called "Olivier salad" in Belarus, Russia, Ukraine, as well as in Iran and the United States. is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries, many European countries, Iran, Israel, Mongolia and also throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad.
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Finnish immigrants contributed nisu, a cardamom-flavored sweet bread; limppu, an Eastern Finnish rye bread; pannukakku, a variant on the pancake with a custard flavor; viili (sometimes spelled "fellia"), a stretchy, fermented Finnish milk; and korppu, hard slices of toasted cinnamon bread, traditionally dipped in coffee. Some Finnish foods such as juusto (squeaky cheese, essentially a cheese curd, like Leipäjuusto) and saunamakkara (a ring-bologna sausage) have become so ubiquitous in Upper Peninsula cuisine that they are now commonly found in most grocery stores and supermarkets. Maple syrup is a highly prized local delicacy. Fresh Great Lakes fish, such as the lake trout, whitefish, and (in the spring) smelt are widely eaten.
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Well-regarded nearby vineyards include Pignoletto dei Colli Bolognesi, Lambrusco di Modena and Sangiovese di Romagna. Tagliatelle with ragù, lasagne, tortellini served in broth, and mortadella, the original Bologna sausage, are among the local specialties. Traditional Bolognese desserts are often linked to holidays, such as fave dei morti ("cookies of the dead"), multi-coloured almond paste cookies made for All Saints' Day, jam- filled raviole cookies that are served on Saint Joseph's Day, and carnival sweets known as sfrappole, a light and delicate fried pastry topped with powder sugar, certosino or panspeziale ("carthusian" o "apothecary-cake"), a spicy cake served on Christmas. Torta di riso, a custard-like cake made of almonds, rice and amaretto, is made throughout the year, as the zuppa inglese.
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The colonial era provides evidence of the pleasure most people took not only in consuming the familiar comfort foods of their childhoods but in adopting new foods and incorporating new ingredients and techniques into their traditions. In California, mestizo settlers from Mexico brought corn, beans, chiles, and irrigation, introducing them to the migratory natives. In the Middle Atlantic region, English Quakers adopted Indian corn and other native ingredients, along with some home remedies (especially the use of sassafras); they borrowed apple butter, bacon dumplings, bologna sausage, sauerkraut, and liver sausage from their German neighbors in Pennsylvania. The Dutch settlers of New York, like the German settlers in Pennsylvania, also gained a reputation for the pleasure they took in bounteous meals, and they too contributed a number of distinctive dishes—cookies and coleslaw—to regional food repertoires.
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