By Larry Billinger
It’s All in Your Head: The Bologna Bias
When it comes to processed meats, hot dogs are the beloved star of the show while bologna is often the butt of the joke. But here’s a meaty revelation to chew on: bologna is basically a hot dog that’s been hitting the gym, just in a different shape. Despite the wrinkled noses at the mention of bologna, it’s time to debunk the myth – because, frankly, it’s all in your head.
A Tale of Two Meats
The story begins with humble origins. The hot dog, originally a German sausage, became the American ballpark staple. Bologna, inspired by Italian mortadella, became the uncelebrated hero of sandwiches. Yet, they’re made from similar stuff – choice cuts of meat, a bouquet of spices, and that quintessential know-how of sausage making.
The Invisible Thread
From the busy streets of New York to the quaint towns of the Midwest, hot dogs enjoy a patriotic zeal. Meanwhile, bologna’s been patiently waiting in the wings. But did you know that in 2020 alone, over 800 million pounds of bologna were sold in the United States? That’s a lot of silent love for the flat hot dog.
The Big Misconception
There’s an odd enjoyment in grimacing at how hot dogs and bologna are made, as if the knowledge is a rite of passage. Yet, we still relish our dogs at every cookout. It’s time for bologna to shed its “eww” factor. After all, if you adore hot dogs, you’re already a bologna fan – you just don’t know it yet.
Bologna’s Big Break
Imagine cities championing their unique take on bologna, much like the regional hot dog styles we’ve come to celebrate. Picture bologna taking a proud spot next to the hot dogs at your next baseball game. Why not a bologna with the works, or a spicy bologna topped with jalapeños and cheese?
Same Meat, Different Day
Manufacturers like Oscar Mayer and Nathan’s have been shaping our meaty preferences for years. Both hot dogs and bologna come off their lines, meeting rigorous standards. It’s the same dance of spices and meats, just that one gets a curve while the other stays flat.
The Flavor Faceoff
Around the world, hot dogs are a canvas for creativity. Tokyo drizzles them with teriyaki, while Chicago piles on the pickles and peppers. Bologna, though? It’s the perfect blank slate, ready for a culinary makeover. It’s waiting for its moment to be slathered with gourmet spreads and embraced as the next big thing.
Embracing the Bologna Revolution
It’s high time we pivot from the outdated bologna narrative. This isn’t about reinventing the wheel; it’s about recognizing that the wheel is already there, perfectly round and delicious. Let’s raise our forks to the prospect of a bologna renaissance, where bologna and hot dogs are celebrated equally for their shared heritage and flavor.
So let’s drop the charade and embrace the fact: a bologna sandwich is just a hot dog in disguise. It’s not about changing bologna; it’s about changing minds. The next time you’re munching on a hot dog, remember that bologna is waiting for its moment in the sun, ready to be savored without prejudice.
Nope. You are not factoring in texture and temperature variation from cooking. Only psychos (and your mom and one of our daughters) eat raw, cold hot dogs, aka: bologna.