To me, hobo steak has always been a sobriquet for bologna, like
Newfy steak

I've seen it in the context of "baloney sandwiches,"

Sandwiches aren't steaks! A Newfy steak is a thick slice of bologna

If sandwiches were steaks, beggars would ride.

Truly, there are only a limited number of
acceptable sandwiches: steak, hold the bread,
chopped liver, hold the bread, pastrami or
corned beef, extra fatty, with some bread to
soak up the grease, or burger, hold the bun.
There's a place I go to occasionally in Jamestown
that has a 14-oz strip steak for $20-odd and a
10-oz open-face steak sandwich for $10-odd. The
"sandwich" comes as your piece of meat with a leaf
of lettuce, slice of white tomato, and tranche of
toast on the side. The kicker is half the time the
cook can't be bothered and throws a 14 on the grill
for the sandwich order.

chub pan fried in whatever grease is available.

Probably the grease left over from the last
batch of baloney. Speaking of, did you know
that Hemingway spelled bologna "polony"?

Keep those roast and steak trimmings

Oh, I do!

That being a general admonition to the
world. You and I, likely all of us here,
are relative nonwasters, but according
to the Natural Resources Defense Council
(okay, a liberal rag group, but one founded
by Yalies and such with otherwise respectable
credentials), 40% of food bought by US
households goes to waste, and that doesn't
include fat, bone, trimmings. and other stuff
commonly regarded as not-food. Aside: It's
funny to note that though most Americans
ignore the nourishment value of these things,
the most reactionary segment of our economic s
ystem, the food industry, has taken every
advantage of this resource. I for one don't
mind that, even when it extends to hot dogs
and baloneys made of pink slime.

Title: Mr. Food's Crowd-Pleasing Brisket
4 1/2 lb Beef brisket
1 c Firmly packed light brown sugar

that's "sweet-tooth-pleasing" to you, bub.

Personally I would never do that. It's just one of those poorly
formatted recipes that I recently got around to fixing. Maybe I
should have slapped a large disclaimer on it.

"Warning: Mister Food may make a great read, but
he sure doesn't make a great pot roast."

Another one; a good one this time ...
Title: Crockpot Provencal Chicken
2 ea Tomatoes; peeled & chopped

Yep, a pretty good one, but I don't see the
advantage of a crockpot - one could make it on
the stovetop with no more effort and regulating
the cooking of the chicken much more closely.
Also, it's not very Provencal at all, almost
halfway to Burgundy in fact.

... Country music is farm emo.

I had to wrap my head over that.

Pea and Phony Polony Soup
categories: vegan, soups, main
servings: about 6

250 g Fry's slicing sausage/polony
200 g green split peas, rinsed and drained
1 1/2 L water
2 ts vegan bouillon
1 carrot, chopped
1 onion, chopped
2 leeks, chopped
2 bay leaves
salt and freshly ground pepper
chopped parsley to serve

Put the peas and water in a large pan, bring to the
boil and skim off any scum. Meanwhile, dice the Polony
and set aside. Add the carrot, onion, leek, bay leaves,
Polony and the bouillon to the peas. Season, cover,
return to a simmer and cook 40 min or till the peas are
tender. Remove the bay leaves. Puree the soup. Return
to a clean pan, reheat and check the seasoning. Ladle
into bowls, garnish with the parsley and serve.

fryfamilyfood.com
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