93-3-WMR Audio on Demand presents the Preston and Steve show podcast.

He doesn't stand for baloney.

No baloney out there.

By the way, were you a fan of fried baloney?

Loved fried.

Yeah, I loved it.

There we go.

So I had my own technique and everything.

Yes.

So I had...

Triploni was good.

I had, which was like a precursor to the... The George Foreman grill. It was called the Presto. It was this little grill thing. Was your picture on the box? I know it should have been. That's probably why I liked it so much. It was... The presto. Everything but an end for my name. and I would take two pieces of baloney. Right. Here's the deal when you fry baloney.

You have to cut little slits. Press. Everything but an end for my name. And I would take two pieces of baloney.

Right.

Here's the deal when you fry baloney. You have to cut little slits on the ends of it. Yeah. Or it will curl up because of its shape. Right. So I would fry two pieces of that. And then I would put American cheese on one. And then I would flip the other piece over. That's nice. And I'd make a little Sammy type thing out of that.

But then I'd put it other piece over. That's nice. And I'd make a little Sammy type thing out of that.

But then I'd put it on bread and mustard and lettuce.

I would have lettuce on there too. You can do lettuce.

And that was my standard fried bologna sandwich.

You know what?

I can actually smell and taste it right now while I'm talking about it.

I loved it.

...