quote:

Originally posted by michaelgemmell

Any reason NOT to try these suggestions with ordinary Oscar Meyer bologna? I’d buy a chub of unsliced, but I already have the OM on hand. Is it just too thin to fry? Thanks for your suggestions.

I’ve been disapointed with OM lately… The stuff I buy at the store is almost flavorless with something like a hint of cardboard seasoning.. Used to live on the stuff, but now I have to pay the long dollar and get it sliced from the roll at the deli (not sure who makes it).. But I used to fry them thin slices and melt chez into them all the time… Awesome Munchy!