Porkroll-egg-cheese sandwich

"mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am reading a book called "Luncheonette" by Steven Sorrentino about his
family's diner in West Long Branch, New Jersey. The diner's specialty is a
porkroll-egg-cheese sandwich. He pretty well describes how it is made, but
I
am not clear the type of meat that is used for the "porkroll" part of the
sandwich. Anyone have any ideas?

Thanks

Tom

Probably Taylor pork roll. Extremely popular in New Jersey. Very tasty for
breakfast. Also becoming available in other parts of the country. We have
it in Texas, but I would have never have heard of it without knowing an
acquaintance from New Jersey.

Chris in Pearland, TX

"mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am reading a book called "Luncheonette" by Steven Sorrentino about his
family's diner in West Long Branch, New Jersey. The diner's specialty is a
porkroll-egg-cheese sandwich. He pretty well describes how it is made, but
I
am not clear the type of meat that is used for the "porkroll" part of the
sandwich. Anyone have any ideas?

Go over by the bacon case and look up. You might not see Taylor Pork Roll,
but maybe another brand. It might be in a roll wrapped in burlap, or in
boxes
of slices. Use a good American cheese and soft Kaiser rolls.

Heart attack on a plate but sometimes, what the hell.

nancy

In article <[email hidden]>,

mary said:

I am reading a book called "Luncheonette" by Steven Sorrentino about his
family's diner in West Long Branch, New Jersey. The diner's specialty is a
porkroll-egg-cheese sandwich. He pretty well describes how it is made, but I
am not clear the type of meat that is used for the "porkroll" part of the
sandwich. Anyone have any ideas?

Pork roll IS the meat. Speaking as a citizen of the Garden State, Taylor
pork roll is similar to Canadian bacon or bologna. If you are curious to
try some pork roll, you might be able to find it in a supermarket in the
section where the bacon and breakfast sausage are sold. You can also buy
Taylor pork roll online.

Stan Horwitz said:

Pork roll IS the meat. Speaking as a citizen of the Garden State, Taylor
pork roll is similar to Canadian bacon or bologna. If you are curious to
try some pork roll, you might be able to find it in a supermarket in the
section where the bacon and breakfast sausage are sold. You can also buy
Taylor pork roll online.

Publix supermarkets in the south carry small boxes
of it. I found some this week. I was pretty
excited to get some.
I personally like it with toast and apple butter,
no eggs or cheese for me.
Goomba

I live in Neptune N.J. not to far from there and more then like lee it's
Taylor pork roll but it could be Trenton pork roll which is made by the same
company
"Stan Horwitz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

mary said:

I am reading a book called "Luncheonette" by Steven Sorrentino about his
family's diner in West Long Branch, New Jersey. The diner's specialty is
a
porkroll-egg-cheese sandwich. He pretty well describes how it is made,
but I
am not clear the type of meat that is used for the "porkroll" part of the
sandwich. Anyone have any ideas?

Pork roll IS the meat. Speaking as a citizen of the Garden State, Taylor
pork roll is similar to Canadian bacon or bologna. If you are curious to
try some pork roll, you might be able to find it in a supermarket in the
section where the bacon and breakfast sausage are sold. You can also buy
Taylor pork roll online.

On Thu, 24 Feb 2005 20:31:59 -0500, "mary" <[email hidden]>

Quoted message said:

I am reading a book called "Luncheonette" by Steven Sorrentino about his
family's diner in West Long Branch, New Jersey. The diner's specialty is a
porkroll-egg-cheese sandwich. He pretty well describes how it is made, but I
am not clear the type of meat that is used for the "porkroll" part of the
sandwich. Anyone have any ideas?

Thanks

The NJ pork roll is an acquired taste. It's similar in concept to
Spam.

Disclaimer: I am one of the people who never acquired a taste for the
stuff. :>

Sue(tm)
Lead me not into temptation... I can find it myself!

"mary" wrote in message

Quoted message said:

I am reading a book called "Luncheonette" by Steven Sorrentino about his
family's diner in West Long Branch, New Jersey. The diner's specialty is a
porkroll-egg-cheese sandwich. He pretty well describes how it is made, but
I
am not clear the type of meat that is used for the "porkroll" part of the
sandwich. Anyone have any ideas?

Thanks

Tom

Since the diner is in New Jersey, it's most likely the meat is Taylor pork
roll. I like the slices that are cut off a roll, rather than the pre-cut
slices in the package - but the slices are a good place to start in case you
don't care for it. As others have said - near the bacon in the supermarket
cases.
Yum, I love the stuff, on a bun. Must remember to pick some up.

Dora

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] (Curly Sue) wrote in
news:[email hidden]:

Quoted message said:

On Thu, 24 Feb 2005 20:31:59 -0500, "mary" <[email hidden]>

Quoted message said:

I am reading a book called "Luncheonette" by Steven Sorrentino about
his family's diner in West Long Branch, New Jersey. The diner's
specialty is a porkroll-egg-cheese sandwich. He pretty well describes
how it is made, but I am not clear the type of meat that is used for
the "porkroll" part of the sandwich. Anyone have any ideas?

Thanks

The NJ pork roll is an acquired taste. It's similar in concept to
Spam.

Disclaimer: I am one of the people who never acquired a taste for the
stuff. :>

Sue(tm)
Lead me not into temptation... I can find it myself!

IMO spam is gross. I have little tolerance for the convenience meats.
Well
except for the ham salad, spread, whatever you call it. Potted meat is an
abomination but I love Vienna Sausages 😉 When mother was pregnant with my
kid brother (I was 18 years old) she ate something picked. They were
nasty
looking.

Michael

I never found Taylor pork roll to have much in common with Spam... agreed
Spam is gross. As someone else mentioned Taylor pork roll is somewhat
similar to Canadian bacon, but it has a slightly sweet taste to it. I liked
it immediately when I tried it so I didn't have to acquire a taste for it.
My husband doesn't care for it.

Chris in Pearland, TX

"Dog3" wrote in message >
(Curly Sue) wrote >>

Quoted message said:

Quoted message said:

The NJ pork roll is an acquired taste. It's similar in concept to
Spam.

Disclaimer: I am one of the people who never acquired a taste for the
stuff. :>

Sue(tm)

IMO spam is gross. I have little tolerance for the convenience meats.
Well
except for the ham salad, spread, whatever you call it. Potted meat is an
abomination but I love Vienna Sausages 😉 When mother was pregnant with my
kid brother (I was 18 years old) she ate something picked. They were
nasty
looking.

Michael

TPR isn't like Spam, Michael. It's like - well - just like Taylor Pork
Roll. I suppose it's something you either like or you don't.

Dora

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Curly Sue said:

Christine said:

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:[email hidden]...
> [email hidden] (Curly Sue) wrote in
> news:[email hidden]:
>
>> On Thu, 24 Feb 2005 20:31:59 -0500, "mary" <[email hidden]>
>> wrote:
>>
>>>I am reading a book called "Luncheonette" by Steven Sorrentino about
>>>his family's diner in West Long Branch, New Jersey. The diner's
>>>specialty is a porkroll-egg-cheese sandwich. He pretty well describes
>>>how it is made, but I am not clear the type of meat that is used for
>>>the "porkroll" part of the sandwich. Anyone have any ideas?
>>>
>>>Thanks
>>
>> The NJ pork roll is an acquired taste. It's similar in concept to
>> Spam.
>>
>> Disclaimer: I am one of the people who never acquired a taste for the
>> stuff. :>
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
> IMO spam is gross. I have little tolerance for the convenience meats.
> Well
> except for the ham salad, spread, whatever you call it. Potted meat is
> an
> abomination but I love Vienna Sausages 😉 When mother was pregnant
> with my
> kid brother (I was 18 years old) she ate something picked. They were
> nasty
> looking.
>
> Michael

I never found Taylor pork roll to have much in common with Spam...
agreed
Spam is gross. As someone else mentioned Taylor pork roll is somewhat
similar to Canadian bacon, but it has a slightly sweet taste to it. I
liked
it immediately when I tried it so I didn't have to acquire a taste for
it.
My husband doesn't care for it.

Chris in Pearland, TX

Well, that takes away one explanation- I guess it's not an acquired
taste.

I bought TPR when I lived in Trenton, and Canadian bacon is not what
came to mind! }:-)

Sue(tm)

Same here. Ate plenty of TPR when I lived in NJ and it's not the least
reminiscent of Canadian bacon or bologna.

Actually I should have mentioned this before about Taylor Pork Roll in a
previous post. While it doesn't taste similar at all to Canadian bacon it
is prepared similarly. I cut into it a little bit around the edges to
minimize curling and then pan fry in butter. Yum! Wish my husband liked
it.

Chris in Pearland, TX

Curly Sue said:

On Thu, 24 Feb 2005 20:31:59 -0500, "mary" <[email hidden]>

Quoted message said:

I am reading a book called "Luncheonette" by Steven Sorrentino about his
family's diner in West Long Branch, New Jersey. The diner's specialty is a
porkroll-egg-cheese sandwich. He pretty well describes how it is made, but I
am not clear the type of meat that is used for the "porkroll" part of the
sandwich. Anyone have any ideas?

The NJ pork roll is an acquired taste. It's similar in concept to
Spam.

Not really like Spam. Back in the 50's in my parents' South River, New
Jersey resto, we served it sliced and fried with any of several other
fixings. We called it "Taylor Ham" I guess because everybody else did.
Sliced off a slab about 1/4 inch thick and cut four radial slits in it
so it wouldn't "cup" while cooking. On a roll with other stuff.

Pastorio

In article <[email hidden]>, this one

Quoted message said:

Curly Sue said:

On Thu, 24 Feb 2005 20:31:59 -0500, "mary" <[email hidden]>

Quoted message said:

I am reading a book called "Luncheonette" by Steven Sorrentino about his
family's diner in West Long Branch, New Jersey. The diner's specialty is a
porkroll-egg-cheese sandwich. He pretty well describes how it is made, but I
am not clear the type of meat that is used for the "porkroll" part of the
sandwich. Anyone have any ideas?

The NJ pork roll is an acquired taste. It's similar in concept to
Spam.

Not really like Spam. Back in the 50's in my parents' South River, New
Jersey resto, we served it sliced and fried with any of several other
fixings. We called it "Taylor Ham" I guess because everybody else did.
Sliced off a slab about 1/4 inch thick and cut four radial slits in it
so it wouldn't "cup" while cooking. On a roll with other stuff.

Pastorio

It's a Taylor Pork Roll and it's available here in Memphis alongside
all the Boar's Head products. I'm tempted. But the "acquired taste" bit
bothers me. Now I've eaten a few smoked balogna logs which look pretty
grostesque when done and we used to have Spam Smackdowns in college,
but I'm hesitant on the pork roll.

"Stark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It's a Taylor Pork Roll and it's available here in Memphis alongside
all the Boar's Head products. I'm tempted. But the "acquired taste" bit
bothers me. Now I've eaten a few smoked balogna logs which look pretty
grostesque when done and we used to have Spam Smackdowns in college,
but I'm hesitant on the pork roll.

When it was said that it's an acquired taste, I think it was because people
who grew up with it seem to crave it when they leave the area. So you
figure, this stuff must be great! Then they try it and don't see what the
big
deal is. It's not something to be scared of. Try it once just for a joke,
to
see what people are talking about, then take it or leave it.

nancy

Stark said:

In article <[email hidden]>, this one

Quoted message said:

Curly Sue said:

On Thu, 24 Feb 2005 20:31:59 -0500, "mary" <[email hidden]>
wrote:

>I am reading a book called "Luncheonette" by Steven Sorrentino about his
>family's diner in West Long Branch, New Jersey. The diner's specialty is a
>porkroll-egg-cheese sandwich. He pretty well describes how it is made, but I
>am not clear the type of meat that is used for the "porkroll" part of the
>sandwich. Anyone have any ideas?

The NJ pork roll is an acquired taste. It's similar in concept to
Spam.

Not really like Spam. Back in the 50's in my parents' South River, New
Jersey resto, we served it sliced and fried with any of several other
fixings. We called it "Taylor Ham" I guess because everybody else did.
Sliced off a slab about 1/4 inch thick and cut four radial slits in it
so it wouldn't "cup" while cooking. On a roll with other stuff.

Pastorio

It's a Taylor Pork Roll and it's available here in Memphis alongside
all the Boar's Head products. I'm tempted. But the "acquired taste" bit
bothers me. Now I've eaten a few smoked balogna logs which look pretty
grostesque when done and we used to have Spam Smackdowns in college,
but I'm hesitant on the pork roll.

It's not disgusting or terribly expensive. So go ahead and try it if
it's right there and you're curious. But it's not worth longing after
or sending away for. My intention is really just to provide a
balanced view of the stuff.

Let me explain my "acquired taste" phrase. It's one of those
regional foods that one hears a lot about here and you feel like
you're missing out if you don't try it. So when I lived in Trenton
another non-NJ friend and I bought some. We tried it as suggested and
were shocked at how ...uninteresting it is and how out-of-proportion
its press. I was looking at it the wrong way- I thought it was
something that one added to an egg-and cheese sandwich that would
punch it up a bit, like bacon would. In fact, the egg, cheese, and
bread are there to make the TPR interesting.

So in searching for a justification for its continued existence in a
global world of good food and affluence, the only thing we could come
up with was that it was something people retained an affection for
because they grew up with it.

I'm going to stop there because I can sense the daggers pointed my way
from NJ. ;>

Sue(tm)
Lead me not into temptation... I can find it myself!

I like it and even eat some of it raw while the other cooks
"Curly Sue" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Stark said:

In article <[email hidden]>, this one

Quoted message said:

Curly Sue wrote:

> On Thu, 24 Feb 2005 20:31:59 -0500, "mary" <[email hidden]>
> wrote:
>
>>I am reading a book called "Luncheonette" by Steven Sorrentino about
>>his
>>family's diner in West Long Branch, New Jersey. The diner's specialty
>>is a
>>porkroll-egg-cheese sandwich. He pretty well describes how it is made,
>>but I
>>am not clear the type of meat that is used for the "porkroll" part of
>>the
>>sandwich. Anyone have any ideas?
>
> The NJ pork roll is an acquired taste. It's similar in concept to
> Spam.

Not really like Spam. Back in the 50's in my parents' South River, New
Jersey resto, we served it sliced and fried with any of several other
fixings. We called it "Taylor Ham" I guess because everybody else did.
Sliced off a slab about 1/4 inch thick and cut four radial slits in it
so it wouldn't "cup" while cooking. On a roll with other stuff.

Pastorio

It's a Taylor Pork Roll and it's available here in Memphis alongside
all the Boar's Head products. I'm tempted. But the "acquired taste" bit
bothers me. Now I've eaten a few smoked balogna logs which look pretty
grostesque when done and we used to have Spam Smackdowns in college,
but I'm hesitant on the pork roll.

It's not disgusting or terribly expensive. So go ahead and try it if
it's right there and you're curious. But it's not worth longing after
or sending away for. My intention is really just to provide a
balanced view of the stuff.

Let me explain my "acquired taste" phrase. It's one of those
regional foods that one hears a lot about here and you feel like
you're missing out if you don't try it. So when I lived in Trenton
another non-NJ friend and I bought some. We tried it as suggested and
were shocked at how ...uninteresting it is and how out-of-proportion
its press. I was looking at it the wrong way- I thought it was
something that one added to an egg-and cheese sandwich that would
punch it up a bit, like bacon would. In fact, the egg, cheese, and
bread are there to make the TPR interesting.

So in searching for a justification for its continued existence in a
global world of good food and affluence, the only thing we could come
up with was that it was something people retained an affection for
because they grew up with it.

I'm going to stop there because I can sense the daggers pointed my way
from NJ. ;>

Sue(tm)
Lead me not into temptation... I can find it myself!

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dog3 uhoh@ajfl;ajklsd;ajlds.nutz said:

I've used Emeril's recipe to do an entire Bologna recipe. It was good.
Spam is another issue. I just do not like it. Not sure I would like the
pork roll either.

I don't like Spam either, Michael. But I like Taylor Pork Roll, which I
refer to as upscale Spam. TPR is firmer and less fatty than Spam.

Quoted message said:

Michael <- willing to try anything once

It's definitely worth a try. BTW, when I've cooked TPR, it's never made
it
to the Kaiser roll and cheese, as Nancy said it should be served. I just
eat it plain. If they sold it in this neck of the woods, would I buy it?
You betcha!

Carol

Hrm...Interesting. I happen to like fried spam sammiches but I'm not real
fond of bologna. I guess it is a matter of personal taste. I've never had
TPR but I'll try anything once. Twice if I was drinking the first time!
;->

Now, to find a place here in the panhandle of Nebraska that sells it.
Safeway or wallyworld. I know there are net sites that sell food but I've
never purchased perishable foods over the net before so am kind of leery.
Any opinions here are very welcome.

Bret

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In article <[email hidden]>, Curly Sue

Quoted message said:

On Sun, 27 Feb 2005 13:34:13 GMT, Stark <[email hidden]> wrote:

Quoted message said:

Quoted message said:

It's a Taylor Pork Roll and it's available here in Memphis alongside
all the Boar's Head products. I'm tempted. But the "acquired taste" bit
bothers me. Now I've eaten a few smoked balogna logs which look pretty
grostesque when done and we used to have Spam Smackdowns in college,
but I'm hesitant on the pork roll.

It's not disgusting or terribly expensive. So go ahead and try it if
it's right there and you're curious. But it's not worth longing after
or sending away for. My intention is really just to provide a
balanced view of the stuff.

Point taken. Tks.

Dog3 said:

"limey" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Dog3" wrote in message >
(Curly Sue) wrote >>

Quoted message said:

>The NJ pork roll is an acquired taste. It's similar in concept to
>Spam.
>
>Disclaimer: I am one of the people who never acquired a taste for
>the stuff. :>
>
>Sue(tm)

IMO spam is gross. I have little tolerance for the convenience meats.
Well
except for the ham salad, spread, whatever you call it. Potted meat
is an abomination but I love Vienna Sausages 😉 When mother was
pregnant with my kid brother (I was 18 years old) she ate something
picked. They were nasty
looking.

Michael

TPR isn't like Spam, Michael. It's like - well - just like Taylor
Pork Roll. I suppose it's something you either like or you don't.

Dora

Actually, I've never had it. I don't recall seeing it on the shelves. I
like strange stuff, maybe I would like it.

Michael

Michael,
You'll find it in the fresh meat case or near the bacon and breakfast
sausages.