The very idea of a pickled bologna leaves me giddy. I've never eaten it, but it has to be good. Apprently a thing Michiganders eat from a jar with beer. So I decided to make it. Of course utterly from scratch. These babies up front are several pounds each. I honestly don't know how people made proper mortadella before the advent of machines. I beat the flesh for nearly an hour with a wooden bat. Seriously. And it was definitely smooth, but not utterly emulsified. Maybe it never was in the past. IT's close enough, I hope. One is in a half a bung the other in a beef middle. Very mildly spiced. I am going to let them hang just for a few days. Then cold smoke. Then lightly poach. Then submerge in a briney vinegar with spices. To be eaten cold and sliced. If that doesn't sound divine, I don't know what possibly could. OK, on sourdough with mustard. Rock On Bologna!
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger.
Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies.
THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger.
Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table.
Most recently: Noodle Soup. Forthcoming: Gelatin Past and Future.