What is going on with bologna lately?

[WLJ]

Used to be when I fried some up in the pan there was a little bit of a mess but lately it now leaves a thick gooey mess in the pan. Noticed this with both Fischer's and Field. Anyone else noticed this? Are they pumping it up with some sort of filler that may be responsible for the goo?

[230RN]

Yes.

No.

Maybe.

Maybe not.

Too bad you don't have an old package so you can compare ingrediments.

I found if you write to companies about things like this you get a letter back saying....

"...we try to maintain the highest quality...."

"... thank you for your feedback..."

".... here's a coupon..."

"Yours sincerely..." (Name of flunkie who addresses and sends these form letters and coupons but signs as "Quality Adjustment Vice President.")

[K Frame]

Nope. Never liked bologna.

[Northwoods]

Nope. Never liked bologna.

This

[RocketMan]

I think you're all full of baloney.

[HankB]

Manufacturers mess with ingredients all the time.

Coke introduced New Coke - and then re-introduced Classic Coke. BUT IT WASN"T THE SAME, they switched from sugar to high fructose corn sweetener.

Conagra reduced the fat content of "Smart Balance" to the point where not only did it taste different, it didn't work well to cook with. (Water became the 1st ingredient listed.) People noticed, BIG s***storm, and a wave of complaints. (Including mine.) They switched back and sent complainers a $5 coupon as partial compensation. (Water is now the 2nd ingredient listed.)

Adolph's meat tenderizer switched from papain (papaya based) to bromelain (pineapple based.) Somehow, they're still getting away with labeling it "Original."

Used to be when I fried some up in the pan there was a little bit of a mess but lately it now leaves a thick gooey mess in the pan. Noticed this with both Fischer's and Field. Anyone else noticed this? Are they pumping it up with some sort of filler that may be responsible for the goo?

It looks like Fisher's and Field are both from the same parent company.

And what do you think that new goo is doing to your insides? Is your brand loyalty such that you're going to keep eating that stuff?     

[French G.]

Probably upped the water content to save money.

The key to a good fried bologna sandwich is to find the most rednecky brand possible. Around here that is Star brand.

I still eat this stuff despite doing repair work in poultry plants. Occasionally I will go around the corner and buy chicken nuggets during one of those work days.

I do feel obligated to advise you eat commercial meat products that require cooking on your end. I do eat the RTE(ready to eat) products but I've survived food poisoning before.

[bedlamite]

They are worried bout the Tower of Garisenda leaning too much.

[Boomhauer]

Manufacturers mess with ingredients all the time.

Coke introduced New Coke - and then re-introduced Classic Coke. BUT IT WASN"T THE SAME, they switched from sugar to high fructose corn sweetener.

Conagra reduced the fat content of "Smart Balance" to the point where not only did it taste different, it didn't work well to cook with. (Water became the 1st ingredient listed.) People noticed, BIG s***storm, and a wave of complaints. (Including mine.) They switched back and sent complainers a $5 coupon as partial compensation. (Water is now the 2nd ingredient listed.)

Adolph's meat tenderizer switched from papain (papaya based) to bromelain (pineapple based.) Somehow, they're still getting away with labeling it "Original."
It looks like Fisher's and Field are both from the same parent company.

And what do you think that new goo is doing to your insides? Is your brand loyalty such that you're going to keep eating that stuff?     

I’m still convinced New Coke was purely planned to cover for the changeover from cane sugar to HFCS.  Generate outrage, then “bring back the original” and everybody would be so happy to have it back.

The taste difference with cane sugar is very significant so they couldn’t just change it over.

Anytime I come across a bottle of mexican Coke I buy it. It’s pretty common in most stores here.

I also found last year a store that had cane sugar Dr Pepper. That is extremely hard to find and it was very good

[Kingcreek]

I’m still convinced New Coke was purely planned to cover for the changeover from cane sugar to HFCS.  Generate outrage, then “bring back the original” and everybody would be so happy to have it back.

The taste difference with cane sugar is very significant so they couldn’t just change it over.

Anytime I come across a bottle of mexican Coke I buy it. It’s pretty common in most stores here.

I also found last year a store that had cane sugar Dr Pepper. That is extremely hard to find and it was very good

I see Mexican Coke at Costco but its like $33 a 12 flat.

[JTHunter]

Nope. Never liked bologna.

Bologna is only "good" as cold cuts and should never be cooked.  Especially not "fried" !

[K Frame]

Bologna is only "good" as cold cuts and should never be cooked.  Especially not "fried" !

For me its a texture thing. Pan frying it improves the texture, but I'm still not crazy about it.

Sort of the same with hot dogs. I'm OK with hot dogs, but I don't care for them boiled. I need them either grilled hard or pan fried hard to firm them up. Otherwise the texture gets to me.

[230RN]

I always figured either bologna was just hot dog meat or hot dogs were just small bolognas.  They taste pretty much the same to me.

[K Frame]

I always figured either bologna was just hot dog meat or hot dogs were just small bolognas.  They taste pretty much the same to me.

Actually very similar in texture and in the base recipe and preparation.

The one bologna that I really do like, however, is sweet Lebanon Bologna, preferably Seltzer's. It's a hard core tradition in Central Pennsylvania. Comes in two varieties -- the aforementioned sweet and standard, which has a more sour taste. It's also either smoked or has liquid smoke added.

That said, while it's called bologna, it's not. It' actually a form of sausage closer to salami and is in fact a fermented sausage, with lactobacillus bacteria accounting for the tangy flavor.

Lebanon bologna on rye with Swiss and a good, strong mustard was always one of my favorite sandwiches to take to school when I was a kid.

Ask for it down here in Virginia, however, and they look at you like you're nuts.

[K Frame]

I was going to make some gnocchi for dinner tonight, but hell, after all of this talk, I think I'm going to pan fry up some turkey hot dogs and have them with dijon mustard and dill pickles.

Maybe some really sharp cheddar cheese, too.

[Hawkmoon]

Adolph's meat tenderizer switched from papain (papaya based) to bromelain (pineapple based.) Somehow, they're still getting away with labeling it "Original."

B&M (for Boston & Maine) Baked Beans used to have multiple chunks of salt pork in each can. A few years ago, after B&M was bought out by one of the food conglomerates, the salt pork disappeared. But the label still said (and continues to say) "Original Recipe." I complained about the omission of the salt pork, and the answer I received was, "We still include salt pork flavor."

I no longer buy B&M Baked Beans.

[HankB]

I’m still convinced New Coke was purely planned to cover for the changeover from cane sugar to HFCS.  Generate outrage, then “bring back the original” and everybody would be so happy to have it back.

The taste difference with cane sugar is very significant so they couldn’t just change it over.  . . .

You're NOT the only one who's thought that. Considering the volumes used, I'd expect the cumulative cost differential between sugar and HFCS to be considerable. (Google says HFCS is 10%-30% less expensive than sugar.)

[JTHunter]

For me its a texture thing. Pan frying it improves the texture, but I'm still not crazy about it.

Sort of the same with hot dogs. I'm OK with hot dogs, but I don't care for them boiled. I need them either grilled hard or pan fried hard to firm them up. Otherwise the texture gets to me.

Have you ever tried cooking them in the microwave?  Many times I use hot dogs in one of those Knorr noodle dishes but I nuke them first so I'm sure they got hot enough.  When they have cooled a bit, I slice them and add them to the cooking noodles & sauce.  Four dogs on a paper towel and plate for about 40 seconds (in my MW), turn over for another 30-40 seconds is enough for them to "pop".

[230RN]

Have you ever tried cooking them in the microwave?  Many times I use hot dogs in one of those Knorr noodle dishes but I nuke them first so I'm sure they got hot enough.  When they have cooled a bit, I slice them and add them to the cooking noodles & sauce.  Four dogs on a paper towel and plate for about 40 seconds (in my MW), turn over for another 30-40 seconds is enough for them to "pop".

I do the same thing with spaghetti, like Sheldon Cooper likes:  "Man, that's Eyetalian."

Sometimes I use those small cocktail franks that come in a small can.

       

I used to have a motorized spaghetti fork that got lost when I moved to Colorado.  Sample:

         

I got it back in New York while attending a San Genarro street celebration in "Little Italy" in Manhattan.

I 'spose you could also use it to mix small quantities of paint, too.

Terry, 230RN

REF:
https://duckduckgo.com/?q=San+Genarro&t=brave&ia=web

[K Frame]

Have you ever tried cooking them in the microwave?  Many times I use hot dogs in one of those Knorr noodle dishes but I nuke them first so I'm sure they got hot enough.  When they have cooled a bit, I slice them and add them to the cooking noodles & sauce.  Four dogs on a paper towel and plate for about 40 seconds (in my MW), turn over for another 30-40 seconds is enough for them to "pop".

Yes. Hot dogs in the nuker are turbo hyper nasty disgusting. Not sure what the hell happens, but it turns the hot dog into absolute rubber.

I've also tried doing them in the air fryer. I'm still on the fence about that.

[WLJ]

And there's electrocuting your hotdogs
My mom had bought a round version of those things and it sucked. Every once in awhile one would explode

[K Frame]

I'd forgotten about Old Sparky hot dogs.

Yeah, they were also bad.

[230RN]

Now, now, one has to be confident that they assessed all the possible electrochemical reactions in the complex process of passing electric current through a piece of meat.

I'm sure a lot of prior practice, as in the electric chair and accidental household electrocutions was carefully reviewed.

[tokugawa]

Used to be when I fried some up in the pan there was a little bit of a mess but lately it now leaves a thick gooey mess in the pan. Noticed this with both Fischer's and Field. Anyone else noticed this? Are they pumping it up with some sort of filler that may be responsible for the goo?

 I have noticed the same thing with bacon- as if some other substance than grease was being deposited in the pan, making it sticky. I guess everything now has all sorts of fillers and *expletive deleted*it in it.

[bedlamite]

And there's electrocuting your hotdogs
My mom had bought a round version of those things and it sucked. Every once in awhile one would explode

https://www.youtube.com/watch?v=n2ZZbuOeNmw