As the Stomach Turns

With all the hype at Texas surrounding the "Chase" battle and the Nationwide points contest, many news organizations overlooked some very important news from the Lone Star speed palace.

Thanks to the ever diligent efforts of the Associated Press, however, we know how Texas Motor Speedway plans to battle the near-enshrined Martinsville Hot Dog. I'll probably stick with the dog, but for you big spenders like PattyKay, here's what TMS put on the table:

Jimmie Johnson, Tony Stewart and SMI chairman Bruton Smith now have sandwiches named after them. Marking National Sandwich Day, Texas Motor Speedway and Weinberger's Deli unveiled the three special sandwiches Saturday. There is Johnson's "48 Special" (oven-roasted turkey breast), Stewart's "Smoke" stromboli and Smith's Billion Dollar Beef.

What's wrong with plain old bolonga? With either mayonaise of mustard (matter of preference). That would seem to better suit the quality of what they are trying to deliver there. Or, and this is crude, someone should tell them that, well, I can say it. But is has something to do with a certain sandwich......... Oh, forget it. He doesn't like bread!

I thought I was the only person in the world to use both mayo & mustard. Also do it on cheeseburgers and ham sandwiches.

My late father always had olive loaf in the refrigerator. He made a sandwich using olive loaf and sardines.

HA!!!! I just ate fried bologna with mayo.

Gotta shut up,.... mouth full of fried bologna... kitchen smells good, too!

After hearing you talk about how you love fried bologna and Gilder had the nerve to call you a damn Yankee.. He should be ashamed of himself. You have the perfect ingrediants for a great bologna sandwich.

Danny, I'll be the first to admit that she was "trainable" when she arrived. She's learned a lot from us southern folk....still learnin, too! She's a littlestubbornat times....but certainly trainable.

You know yall killing our bolony sandwich. its good any way you can conceive it-- even a yankee cant screw it up to bad, but fried with onion,a big slice, pepperjack cheese and mayo on fresh lite bread, man you cant nothing better unless you chase it down with a cold RC cola. Yum Yum.

One of my favorite things growing up in Richmond was Taylor Pork Roll, a Yankee import from New Jersey that was often referred to in Joisey and around Philly as "Taylor Ham." Good cold on a sandwich, but really good fried. Plenty greasy, lol!

Ya slice Taylor Pork Roll off a roll that looks like bologna or salami, but can also buy it prepackaged/presliced. Back in the 80s, Skoal's PR guy and I both were reading and trading back and forth the "Badge of Honor" series of books about the Philadelphia police force. All the Philly cops ate Taylor Ham. I'm not familiar with Daisy Ham, though.

I have 2 sometimes three fried bolongna sandwithes a week and have them lightly fried, sometimes with mustard and onions also when I feel brave I have them put a vinegar based slaw on it to. That is what my low fat diet is on the vinegar soaks up the grease.LOL But either way way they are good.

After reading all of this....I am STARVIN' TO DEATH!! LOL

dave - there used to be an old guy that drove a old blue wrecker that would stop by ralph earnhardts shop - it would be ninety degrees outside and he would be eating this stuff called souse meat - it looked like rebond carpet pad - just nasty stuff - we looked in his wrecker cab one time and he had several cans of - you guessed it sardines and potted meat .

if anyone ever goes to cherryville nc - there is blacks grill on hwy 150 - stop and order a bologna sandwich - fried bologna tomato slaw pickle and special sauce - it is all homemade and fresh - awesome sandwich .

Bond bread was a national brand. They had a bakery in Richmond and delivery trucks just like the dairy milk trucks that delivered directly to homes. There was a little Bond Bread sign you put in your front window if you wanted a bread delivery.

School classes and Scout troops were given tours of the Bond Bread bakery and every kid got a little loaf of Bond Bread. We also had a Wonder bakery and two local brand bread bakeries - Mother Herberts and Noldes. Noldes wasa big sponsor of local kids' television shows such as the Sailor Bob Show.

I grew up on Smithfierld ham. Virginia law used to mandate thta the hogs had to have been kept in the municipality of Smithfield, Virginia and fed peanuts for the hams to be officially certified as Smithfield. Smithfield lies in the peanut belt near Suffolk, Peanut Capital of the World. The hogs used to be let loose to root in the peanut fields. Many Smithfield ham bags used to carry the words, "From the Peanut Fed Porkers of Smithfield, Virginia."

There were a number of Vitginia packers who offered officially certified Smithfield hams. Our preference was always the Jordan brand Smithfield ham. I can still see my dad scraping off the pepper coating, then soaking the ham in water overnight. Mom then took over, using a huge roasting pan filled with water on top of the stove. After the prescribed time, the Smithfield ham was then prepared with cloves inserted and covered with brown sugar and pineapple. Then the ham was transferred to the oven to be baked.

You wanted to eat it cold. I now have the special knife, possibly 100 years old, handed down to me with which dad sliced Smithfield ham so tissue paper thin you could see through it to pile on hot biscuits mom had baked. Just a touch of Duke's Mayonaise and the treat was complete.

A 1926 Statute of Virginia (passed by the Virginia General Assembly) first regulated the usage of the term "Smithfield Ham" by stating:

Genuine Smithfield hams [are those] cut from the carcasses of peanut-fed hogs, raised in the peanut-belt of the Commonwealth of Virginia or the State of North Carolina, and which are cured, treated, smoked, and processed in the town of Smithfield, in the Commonwealth of Virginia.

I thought everybody in Cherryville had been arrested this past week!!!