Taylor ham

hermit said:

Any Taylor ham fans out there? I would be interested to know what
this *ham* tastes like - favorite method of preparation.

Thanks,

Rich

Not a fan because it isn't common here and I would just use ham anyway.
But friends down the road near Philly where it is common seem to use it
for breakfast only by frying slices of it. It really is nothing but
chopped formed ham so you could use it for a sandwich etc.

On Tue, 25 Sep 2007 08:02:20 -0400, George <[email hidden]>

Quoted message said:

It really is nothing but
chopped formed ham so you could use it for a sandwich etc.

Is that all there is to it? Why such a big deal over it then?
--

History is a vast early warning system
Norman Cousins

hermit said:

Any Taylor ham fans out there? I would be interested to know what
this *ham* tastes like - favorite method of preparation.

Thanks,

Rich

Nancy Young is the Official RFC Taylor Ham Maven.

Birthday pics uploaded 9/24/07!
http://s152.photobucket.com/albums/s167/MareCat/Twins%20Birthday/
<sf> wrote in message news:[email hidden]...

Quoted message said:

On Tue, 25 Sep 2007 08:02:20 -0400, George <[email hidden]>

Quoted message said:

It really is nothing but
chopped formed ham so you could use it for a sandwich etc.

Is that all there is to it? Why such a big deal over it then?

We used to buy it when we lived in Houston. It has a tangy flavor that I
find appealing once in awhile. A bit salty, though.

Pick up some if you get a chance and try it. I've usually seen it located in
the deli dept. in supermarkets by the Boar's Head products.

Mary

margaret suran said:

hermit said:

Any Taylor ham fans out there? I would be interested to know what
this *ham* tastes like - favorite method of preparation.

Thanks,

Rich

Nancy Young is the Official RFC Taylor Ham Maven.

She's been off at a live taping of the show 'Millionaire' today. Just got
home. Perhaps she'll check in and answer 😉

Jill

"margaret suran" <[email hidden]> wrote

Quoted message said:

hermit said:

Any Taylor ham fans out there? I would be interested to know what
this *ham* tastes like - favorite method of preparation.

Quoted message said:

Nancy Young is the Official RFC Taylor Ham Maven.

(laugh) Thanks, margaret. Actually, I leave it up to the real
pork roll mavens to explain the flavor, but no, it's not just
chopped up ham. There are spices involved. Mostly it is
served sliced and fried like other breakfast meats, or on a
sandwich with american cheese on a hard roll.

I enjoy it now and again.

nancy

In article said:

On Tue, 25 Sep 2007 08:02:20 -0400, George <[email hidden]>

Quoted message said:

It really is nothing but
chopped formed ham so you could use it for a sandwich etc.

Is that all there is to it? Why such a big deal over it then?

Damned if I know, and I live in NJ. I bought a package a couple of years
ago on the basis of a discussion about Taylor pork roll on this
newsgroup. I made the package for breakfast and I thought the same
thing, why such a big deal? I guess its an acquired taste.

Stan Horwitz said:

Quoted message said:

Is that all there is to it? Why such a big deal over it then?

Damned if I know, and I live in NJ. I bought a package a couple of years
ago on the basis of a discussion about Taylor pork roll on this
newsgroup. I made the package for breakfast and I thought the same
thing, why such a big deal? I guess its an acquired taste.

It holds a special place in my heart. As a young child, my dad kept a
boat in Washington, D.C. and we'd go out on it for day jaunts. Five
little kids probably all trying to go overboard and only two parents,
LOL. They'd cook up TPR on the little stove and we'd eat it with toast
and apple butter (perhaps eggs too but I never ate them so may have
forgotten their presence?) for a late breakfast.
We'd have people bring us the burlap wrapped rolls when we'd be in Texas
and couldn't get it frequently.
I can get boxes of the sliced TPR at Publix down south (I prefer thinly
sliced, fried in a dab of butter till cooked) and still only want it
with toast and apple butter. I never got into eating it any other way as
some do with cheese or other foods.

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

Quoted message said:

On Tue, 25 Sep 2007 08:02:20 -0400, George <[email hidden]>

Quoted message said:

It really is nothing but
chopped formed ham so you could use it for a sandwich etc.

Is that all there is to it? Why such a big deal over it then?

Comfort food kind of thing. Makes good sandwiches, goes well with eggs for
breakfast. The taste is very much like ham or bacon and is best when the
edges get well browned when you fry it.

On Tue, 25 Sep 2007 22:39:34 -0400, "Edwin Pawlowski" <[email hidden]>

Quoted message said:

Quoted message said:

Is that all there is to it? Why such a big deal over it then?

Comfort food kind of thing. Makes good sandwiches, goes well with eggs for
breakfast. The taste is very much like ham or bacon and is best when the
edges get well browned when you fry it.

Okay, I have a roll of it leftover from the NM cook-in. I stuck it
in the freezer when it arrived.

What kind of sandwiches? Is there a particular combo that is really
good with this?

I cooked some for breakfast when Edrena was here. The general
consensus was that it was incredibly salty. I cooked it according to
some directions that Nancy gave me. Maybe I could have done better
and served it with something to offset the saltiness?

Christine

Christine Dabney said:

I cooked some for breakfast when Edrena was here. The general
consensus was that it was incredibly salty. I cooked it according to
some directions that Nancy gave me. Maybe I could have done better
and served it with something to offset the saltiness?

Christine

Geesh! How often do I have to say it?? LOL!!!!
APPLE BUTTER!!! Great way to offset that saltiness 🙂

On Tue, 25 Sep 2007 22:48:18 -0400, Goomba38 <[email hidden]>

Quoted message said:

Christine Dabney said:

I cooked some for breakfast when Edrena was here. The general
consensus was that it was incredibly salty. I cooked it according to
some directions that Nancy gave me. Maybe I could have done better
and served it with something to offset the saltiness?

Christine

Geesh! How often do I have to say it?? LOL!!!!
APPLE BUTTER!!! Great way to offset that saltiness 🙂

Maybe I should cook fried apples with it...like we used to do when we
fixed bacon...when I was growing up. Those used to offset the
saltiness of the bacon and were a good match.

Christine

Christine Dabney said:

Quoted message said:

Geesh! How often do I have to say it?? LOL!!!!
APPLE BUTTER!!! Great way to offset that saltiness 🙂

Maybe I should cook fried apples with it...like we used to do when we
fixed bacon...when I was growing up. Those used to offset the
saltiness of the bacon and were a good match.

Christine

I tried them and it wasn't the same at all. Perhaps my apples just
weren't sweet enough but the effect left a lot to be desired. I was just
doing it one morning because I didn't have any apple butter.

On Tue, 25 Sep 2007 22:53:53 -0400, Goomba38 <[email hidden]>

Quoted message said:

Christine Dabney said:

Quoted message said:

Geesh! How often do I have to say it?? LOL!!!!
APPLE BUTTER!!! Great way to offset that saltiness 🙂

Maybe I should cook fried apples with it...like we used to do when we
fixed bacon...when I was growing up. Those used to offset the
saltiness of the bacon and were a good match.

Christine

I tried them and it wasn't the same at all. Perhaps my apples just
weren't sweet enough but the effect left a lot to be desired. I was just
doing it one morning because I didn't have any apple butter.

The way I learned to do it, was to cook the apples in bacon fat, and
when they softened a bit, to sprinkle a bit of sugar on them so they
would caramelize. Very sweet. I tend to use brown sugar these days.

Christine

Christine Dabney said:

Quoted message said:

I tried them and it wasn't the same at all. Perhaps my apples just
weren't sweet enough but the effect left a lot to be desired. I was just
doing it one morning because I didn't have any apple butter.

The way I learned to do it, was to cook the apples in bacon fat, and
when they softened a bit, to sprinkle a bit of sugar on them so they
would caramelize. Very sweet. I tend to use brown sugar these days.

Christine

I didn't do that last step and I can imagine that would have improved
the results.
I tried the Splenda brown sugar blend recently. Ugh- too sweet! Even
when using half a recipes measurement. I think I'll stick to regular
brown sugar, even though I love Splenda for my tea and some other non
baked item type uses.

George said:

Not a fan because it isn't common here and I would just use ham anyway.
But friends down the road near Philly where it is common seem to use it
for breakfast only by frying slices of it. It really is nothing but
chopped formed ham so you could use it for a sandwich etc.

Taylor Pork Roll is more like a sour bologna. How anybody could
call that "ham" is certainly a mystery to me.

-sw

jmcquown said:

She's been off at a live taping of the show 'Millionaire' today.

"..Live Taping.." ?!?!?! I guess that beats filming dead people.

-sw

MareCat said:

Birthday pics uploaded 9/24/07!
http://s152.photobucket.com/albums/s167/MareCat/Twins%20Birthday/
<sf> wrote in message news:[email hidden]...

Quoted message said:

On Tue, 25 Sep 2007 08:02:20 -0400, George <[email hidden]>

Quoted message said:

It really is nothing but
chopped formed ham so you could use it for a sandwich etc.

Is that all there is to it? Why such a big deal over it then?

We used to buy it when we lived in Houston. It has a tangy flavor that I
find appealing once in awhile. A bit salty, though.

Pick up some if you get a chance and try it. I've usually seen it located in
the deli dept. in supermarkets by the Boar's Head products.

It sounds like something in a can? Is it?
--

History is a vast early warning system
Norman Cousins

Stan Horwitz said:

In article said:

On Tue, 25 Sep 2007 08:02:20 -0400, George <[email hidden]>

Quoted message said:

It really is nothing but
chopped formed ham so you could use it for a sandwich etc.

Is that all there is to it? Why such a big deal over it then?

Damned if I know, and I live in NJ. I bought a package a couple of years
ago on the basis of a discussion about Taylor pork roll on this
newsgroup. I made the package for breakfast and I thought the same
thing, why such a big deal? I guess its an acquired taste.

I believe you!
--

History is a vast early warning system
Norman Cousins