Alright, let’s talk about this… this… “bologna cocktail,” they call it. Never heard of such a thing in my days, but sounds like somethin’ the youngsters are up to now.
So, what’s in a bologna cocktail, you ask? Well, hold your horses, I’m gettin’ to it. It ain’t like makin’ a good ol’ stew, that’s for sure. It ain’t got no fancy vegetables or nothin’.
- First off, you gotta have that bologna itself. You know, that pink stuff? The kind you slap on some white bread with mustard. That’s the main thing, I reckon. They say it’s made of pork and beef, mostly. And some other stuff, like water and that corn syrup, the sweet stuff. Who knows what half that stuff is, but that’s what they put in it. They grind it all up real fine, I hear.
- Then they add things like salt. Gotta have salt, or it don’t taste like nothin’. And garlic powder. That gives it a little kick, you know. And some other things, long names I can’t even pronounce. Sodium somethin’ or other. They say it keeps the bologna from goin’ bad too fast.
Now, from what I gather, this “cocktail” ain’t a drink like a lemonade or somethin’. It’s more like… well, I don’t rightly know. Maybe they chop up that bologna real small, and mix it with other things? They was talkin’ about making it like a salad. Can you imagine? A bologna salad! Or maybe they put it on a burger, like a patty. Or even inside some kinda bread thing, like that… Stromboli, they call it.
I saw some folks talkin’ about calories and fat. Said this bologna stuff got a lot of fat, nine grams or somethin’. And protein too, same amount. Guess that means it gives you some energy, but maybe too much fat. You gotta watch that fat, you know. Makes your pants tight.
Some folks, they like to add things to their bologna. Black pepper, that’s common. And nutmeg, gives it a warm feelin’. Allspice too. And somethin’ called celery seed and coriander. Sounds fancy, but it’s just spices, you know? Like what you put in a cake, only for meat.
Now, if you’re makin’ somethin’ fancy, like that… “Bolognese Sauce,” that’s a whole different story. That’s somethin’ the Italians cook. They use ground beef, not just bologna. And they put in all sorts of vegetables – onions, carrots, celery. And tomato stuff, passata they call it. That’s a real sauce, cooks for a long time, makes the whole house smell good. But that ain’t what we’re talkin’ about here, are we? We’re talkin’ ’bout this bologna thing.
So, back to this cocktail thing. Seems like there ain’t no real recipe, just folks mixin’ stuff up with bologna. I heard tell of three-ingredient cocktails. Easy peasy, they say. Maybe they just chop up the bologna, add some sauce, maybe some cheese, and call it a cocktail? Who knows what these young folks are thinkin’ these days. They like to make things complicated.
But if you ask me, the main ingredients in a bologna cocktail are just bologna, and whatever else you feel like throwin’ in. Maybe some mayonnaise, maybe some pickles, maybe even some of them potato chips all crushed up. It’s your cocktail, you do what you want. Just don’t expect me to eat it. I’ll stick to my good ol’ fried chicken and mashed potatoes, thank you very much.
And another thing, they put somethin’ called “sodium nitrite” in that bologna. Keeps it red, they say. I don’t like the sound of that. Seems unnatural. But then again, they put all sorts of stuff in food these days. You just gotta hope it don’t kill ya.
So there you have it. That’s about all I know about this bologna cocktail. It ain’t much, but it’s somethin’. If you wanna know more, go ask them youngsters. They the ones makin’ up these crazy things, not me. I’m just an old woman tryin’ to make sense of it all.
