Taylor ham

On Tue, 25 Sep 2007 22:06:22 -0400, Goomba38 <[email hidden]>

Quoted message said:

They'd cook up TPR on the little stove and we'd eat it with toast
and apple butter

Oooh! Ham and apple butter breakfast sandwiches! That sounds good!
Your parents were before their time in a culinary sense (I'm making
the jump to marketing).
--

History is a vast early warning system
Norman Cousins

Christine Dabney said:

What kind of sandwiches?

with apple butter appealed to me!

🙂
--

History is a vast early warning system
Norman Cousins

On Tue, 25 Sep 2007 19:30:33 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

"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.

Sounds like if they got with modern times and cut back on the salt, it
could be good for breakfast if it's not "too" expensive.
--

History is a vast early warning system
Norman Cousins

sf said:

It sounds like something in a can? Is it?

Comes in rolls. Looks like an elongated elephant turd.

-sw

Nancy Young said:

"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

Nancy, I am sorry if I made a mistake about your RFC Mavenship. Here is
my correction and my plea for forgiveness:

Nancy Young is the Official RFC Meatballs With Grape Jelly Maven.

Friends again? :o)

"margaret suran" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

"margaret suran" <[email hidden]> wrote

Quoted message said:

Quoted message said:

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.

Quoted message said:

Nancy, I am sorry if I made a mistake about your RFC Mavenship. Here is
my correction and my plea for forgiveness:

Nancy Young is the Official RFC Meatballs With Grape Jelly Maven.

Friends again? :o)

(laugh!) You're stuck with me, margaret, I'm your friend even
if you call me cruel names.

nancy

"Sqwertz" <[email hidden]> wrote

Quoted message said:

jmcquown said:

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

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

I remember someone wondering just how could Emeril ever
be in any of his restaurants and still be live in NYC every
night for his show. Live doesn't always mean happening at that
very minute, often it means in front of a live audience.

Of course, you knew that.

nancy

sf 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?
--
Sigh... For years it wasn't really readily available outside the Tri-State area. Now it's available just about everywhere by Internet/post so it's lost that cachet.

It's great as part of a meal including good baked beans and brown bread.
However it does need to be cooked; don't eat it uncooked.

Sqwertz said:

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

LOL you will notice that it isn't labelled as 'ham' on the package. Just
one of those things. If it tasted sour to you then perhaps it wasn't
fresh enough.

sf said:

On Tue, 25 Sep 2007 19:30:33 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

"margaret suran" <[email hidden]> wrote

Quoted message said:

hermit wrote:
> 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.

Sounds like if they got with modern times and cut back on the salt, it
could be good for breakfast if it's not "too" expensive.

There may be a lower sodium version. A good NJ friend has sent TPR via
his brother who lives here in town. However the last time the bro gave
it to someone else by mistake!!!

It can be frozen but not for too long.

Arri London said:

LOL you will notice that it isn't labelled as 'ham' on the package. Just
one of those things. If it tasted sour to you then perhaps it wasn't
fresh enough.

Taylor Pork Roll isn't sour?

-sw

Sqwertz said:

Arri London said:

LOL you will notice that it isn't labelled as 'ham' on the package. Just
one of those things. If it tasted sour to you then perhaps it wasn't
fresh enough.

Taylor Pork Roll isn't sour?

-sw

Not when it's fresh. It has quite a bit of sugar in it, obvious from the
taste and listed on the label.

Arri London said:

Sqwertz said:

Taylor Pork Roll isn't sour?

Not when it's fresh. It has quite a bit of sugar in it, obvious from the
taste and listed on the label.

I've only had it twice in two different states, years apart, but
both times it had a slightly sour taste to it.

Are there different versions of it, like Lebanon Bologna - one
sour, one sweet?

Now I'm baffled.

-sw

"Sqwertz" <[email hidden]> wrote in message

Quoted message said:

Are there different versions of it, like Lebanon Bologna - one
sour, one sweet?

Now I'm baffled.

-sw

It has been a while since I've bought it, but there is a second style, but
it is not a sweet or sour version. . . I've never noticed a sour taste
though.

There is Trenton Pork Roll too, an imitator that I like a bit better. I
think we still have some in the freezer from our last trip to Philly.
Thanks for the reminder.

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

Quoted message said:

Arri London said:

Sqwertz said:

Taylor Pork Roll isn't sour?

Not when it's fresh. It has quite a bit of sugar in it, obvious from the
taste and listed on the label.

I've only had it twice in two different states, years apart, but
both times it had a slightly sour taste to it.

I know what you're talking about, Steve. That's the "tanginess" I was
referring to in my previous post. I've experienced that same taste whenever
I've had it (in TX and in states closer to its home base in NJ). It's unique
to TPR and a taste that I don't particularly dislike (I don't really like
how salty the roll is, though).

Mary

MareCat said:

"Sqwertz" <[email hidden]> wrote in message

Quoted message said:

I've only had it twice in two different states, years apart, but
both times it had a slightly sour taste to it.

I know what you're talking about, Steve. That's the "tanginess" I was
referring to in my previous post. I've experienced that same taste whenever
I've had it (in TX and in states closer to its home base in NJ). It's unique
to TPR and a taste that I don't particularly dislike (I don't really like
how salty the roll is, though).

Thanks for the confirmation. I guess I can settle for tangy
rather than sour ;-) I haven't looked at Central Market for a
while, but next time I'm in there I'll pick some up. It's been
almost 5 years since I've had any.

I'm surprised that nobody else really notices it.

-sw

On Wed, 26 Sep 2007 08:09:09 -0600, Arri London <[email hidden]>

Quoted message said:

There may be a lower sodium version.

If it's anything like low sodium bacon, that's a total crapshoot.
I've bought low sodium bacon that tasted saltier than the regular
stuff to make me distrust the labeling.
--

History is a vast early warning system
Norman Cousins

Re: Taylor ham

Group: rec.food.cooking Date: Tue, Sep 25, 2007, 8:43pm (EDT-2) From:
[email hidden] (Christine Dabney)
< 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 >

I grew up on taylor ham in NJ.It was a ritual to hit the diner at night
for Taylor Ham, eggs and home fries.When I moved to Louisville,they
never heard of it and said it was Canadian bacon,Virginia ham,etc...but
wasnt.now that Im in Fl ,Iwas glad to find it at Publix,really missed it
for breakfast.
I sometimes stick it in the oven with pineapple slices ,w/the juice in
between the ham slices,a touch of brown sugar..quite good that way.
Good to be posting again-Smit

"Food, Art and Films,What else do you need?...Well.."

"J S" <[email hidden]> wrote

Quoted message said:

Quoted message said:

[email hidden] (Christine Dabney)
< 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 >

Quoted message said:

I grew up on taylor ham in NJ.It was a ritual to hit the diner at night
for Taylor Ham, eggs and home fries.When I moved to Louisville,they
never heard of it and said it was Canadian bacon,Virginia ham,etc...but
wasnt.now that Im in Fl ,Iwas glad to find it at Publix,really missed it
or breakfast.
I sometimes stick it in the oven with pineapple slices ,w/the juice in
between the ham slices,a touch of brown sugar..quite good that way.
Good to be posting again-Smit

I was wondering where you went, just the other day. I never
thought to make Taylor Ham that way, but then I hardly ever
have it at all. I'll give it a try.

nancy

Re: Taylor ham

Group: rec.food.cooking Date: Thu, Sep 27, 2007, 6:56am From:
[email hidden] (Nancy Young)

Quoted message said:

I was wondering where you went, just the other day. I never thought to

make Taylor Ham that way, but then I hardly ever have it at all. I'll
give it a try.
nancy >

Thank you for remembering me.It was the sciatica again.Tried to go too
much too soon and it zapped me,was very depressed over it for a
while,but am ok now.,Im walking pretty good now after starting over from
square one(bed,walker for a while the whole routine) and am off the
meds..I recall discussing Rodan the sculpter and Camile Claudell ,Adelle
H(the film)on an OT post to you,,,I think it was you....Thanks for the
thoughts--Smit