1890s ...dunno, but he was welcome to it.

Made him happy to get it, made you happy to sell it... Never know
what someone might be interested in... Maybe he spent time here
in the States at some point... :)

He might also be a collector of anything with the word Lebanon
on it.

Possible... :) You might want to try to sell him some Lebanon bologna....? (G)

Odds are it wouldn't survive the trip, and if it's made with pork wouldn't be edible even if it did.

Not sure what it's made of... I thought there was at least some beef in
it... and I'm thinking it's more of a sausage than your typical bologna
as well... But I suppose that is less likely of a choice for the collection... ;)

Lebanon bologna is in fact more salamiish than its
name would imply, but the relative dryness, smokiness,
and spice won't protect against such a long journey.

It's the way the game is played....

It does make me wonder who'd sign a petition for a jailbird....

Their buddies....? and maybe some softhearted souls.... ;)

Or softheaded ones?

That, too... :)

Softhearted and softheaded are similar; I count both
as virtures much of the time.

+

So it all went well... were there demonstrations to worry about..?

No, just lots of well-dressed older people on
their way to cultural events.

A mob of its own, but presumably well-behaved... ;)

Sort of meandering, so not much of a mob. The fact
there was lots of construction to dodge made the
mobbiness aspect less likely.

I suppose that would....

Tell me how many revolutions have been started
by the genteel classes.

Very nice... :) And may he be able to continue for some years to come,
as well... Once upon a time he'd've seemed quite ancient to me.... but there certainly is a different perspective as one gets older one's
self... (G)

He seemed to me to be quite ancient. I mentioned
this to Irina Muresanu (though she's quite possibly
as good a violinist as he, she really looks up to
him), and she allowed as how she is getting a bit
ancient herself (I think she's in her 40s).

It's all in the perspective.... :) So, he's showing his age, then...?

She was gorgeous back a quarter century ago when
we gave her a scholarship and so far as I can tell
is even more so now - though between makeup
artistry and my eyesight, who knows.

That worked out well enough, then.... :)

One of those fun random things.

Nice.

It was a good day, punctuated only by Lilli's
health anxieties.

Probably the new normal....

Sad to say, that's what I'm looking forward to.

As long as it can be kept to a fairly even keel....

I've been looking after her for a decade, so
it's nothing new, but the frequency of issues
is increasing, and with my potentially greater
debility, it's daunting.

Lebanon bologna
categories: sausage, beef, pork, Penn Dutch
yield: 25 lb

5 c ice water
5 ts Instacure No. 1
2 1/2 Tb ground white pepper
5 Tb paprika
2 1/2 Tb nutmeg
2 1/2 ts allspice
2 1/2 ts onion powder
1 c salt
5 c non-fat dry milk
15 lb lean beef (chuck)
10 lb pork butts

GRINDING
Grind all the meat using a plate with very fine
3/16" holes. After grinding, mix all the other
ingredients with water and meat. Mix for 3 min
or until all the ingredients are evenly
distributed. Place in food processor and
emulsify. If you do not have a mechanical
mixer or silent cutter and are mixing by hand,
it will take longer than 3 min to distribute
the ingredients.

STUFFING
Bologna may be stuffed in large cellulose
casings, beef bungs or export wide beef rounds
for the ring bologna. There are hog casings
available that can be used for ring bologna.

SMOKING AND COOKING
After stuffing, hang on properly spaced
smokehouse sticks. You may rinse with cold
water to remove meat particles. After
stuffing, bologna should be kept in a
cooler at 45F. until you are ready to
smoke. Bologna should be taken out of the
cooler and allowed to hang at room temperature
for at least 1 hr before smoking.

Bologna packed in artificial casings should
be placed in a preheated smokehouse at 130 to
135F for 1/2 hr with dampers wide open; apply
heavy smudge for 1 1/2 to 3 hr with dampers
3/4 closed. Gradually raise the temperature
to 165 to 170F, cutting off the smudge, and
cook until an internal temperature of 155F is
obtained, If you have a steam cabinet, you may
transfer bologna from the smokehouse and cook
to an internal temperature of 155F.

When using natural casings, bologna should be
placed in a smokehouse at 130 to 135F with
dampers wide open for at least 30 min. Then
apply heavy smudge for 2 1/2 to 3 hr or until
the desired color is obtained. Cut smudge,
gradually raise the smokehouse temperature
to 165F and cook until an internal temperature
of 135F is obtained. Remove from smoker and
place in steam cabinet until 155F is obtained
internally. If you do not have a cooker, leave
bologna in the smokehouse at 165F until 155F
is obtained internally. Remove from smokehouse
and spray with cool water until an internal
temperature of 110F is obtained.

CHILLING - Bologna should be placed in a cooler
at 45F until the internal temperature of the
product reaches 50F.

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