Though we must stop short of calling it a ritual, frying baloney does take some presence of mind. First, the baloney must be thinly sliced, and the peel around the rim must be removed and chewed. (Swallowing is not recommended.) You must also cut slits in the slice, no less than four radiating from the middle, or else your baloney is going to buckle, and you don’t want that to happen. Deep-fried baloney is the food of the gods, but if you’re just frying slices, you don’t want a lot of grease in the skillet. Finally, baloney must be blistered, some say even to the point of being singed (high five) before putting it between two mayonnaise-laden slices of Sunshine soft white sandwich bread.