Taylor pork roll recipes?

Kate Connally <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Okay, now that I can get a Taylor pork roll here in Pgh.
(I have one on order and will be able to pick it up on
Friday), what the heck do you do with the damn things?
I've only had it in a sandwich at a diner in Reading a
couple of years ago. People were saying that they are
often eaten at breakfast and lunch so I need to know how
they are prepared. Sliced and fried instead of bacon?
Please post recipes and tips. Thanks, Kate

Kate,

I've had TPR once, so no guarantees of authenticity here.

TPR was sliced 1/8" or less thick, fried. Put on a roll with
a fried egg, american cheese and (for Stan) ketchup. I was
told that this was a "Jersey stlye" breakfast sandwich.

Jason

Kate Connally said:

Okay, now that I can get a Taylor pork roll here in Pgh.
(I have one on order and will be able to pick it up on
Friday), what the heck do you do with the damn things?
I've only had it in a sandwich at a diner in Reading a
couple of years ago. People were saying that they are
often eaten at breakfast and lunch so I need to know how
they are prepared. Sliced and fried instead of bacon?
Please post recipes and tips.

Simple. Cut a slit or two in each slice so they do not curl
up when you cook them, then drop slices of the TPR on a hot
frying pan and fry them over medium heat for a two minutes
or so per side, just like you would do with a slice of ham,
and than serve with eggs, pancakes, or waffles.

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

Quoted message said:

Okay, now that I can get a Taylor pork roll here in Pgh.
(I have one on order and will be able to pick it up on
Friday), what the heck do you do with the damn things?
I've only had it in a sandwich at a diner in Reading a
couple of years ago. People were saying that they are
often eaten at breakfast and lunch so I need to know how
they are prepared. Sliced and fried instead of bacon?
Please post recipes and tips. Thanks, Kate

--
Kate Connally "If I were as old as I feel, I'd be dead
already." Goldfish: "The wholesome snack that smiles back,
Until you bite their heads off." What if the hokey pokey
really *is* what it's all about? "][email hidden]

porkrollxpress.compages.cfmOpen ↗
=2153006&CFTOKEN=50331577

Dimitri

Kate Connally said:

Okay, now that I can get a Taylor pork roll here in Pgh. (I
have one on order and will be able to pick it up on Friday)

The Giant Eagle on McKnight between McIntyre and Peebles
carried Taylor Pork Roll last Thanksgiving at least.
Probably more of the 'upscale' Eagles do too.

-sw

Quoted message said:

Okay, now that I can get a Taylor pork roll here in Pgh. (I
have one on order and will be able to pick it up on
Friday), what the heck do you do with the damn things?

Where I used to work we made dozens of the Taylor ham, egg
and cheese sandwiches every morning........they were really
popular. People liked it cooked different ways also. One man
used to come in and tell me to cook it until it was hard and
crispy, one man used to come in and tell me to warm it up.
And we had thos woman who came in and ordered it uncooked on
a roll with ketchup and american cheese. We cooked it in the
microwave. If I eat it now which is maybe every 2-3 months
(I don't eat it that often) I cook it in a pan until it's
well done and put it with a touch of mayo or mustard,
lettuce and tomato on wheat bread. If you can get really
good Jersey beefsteak tomatoes in the summer it's even
better. It's like a BLT without the bacon.

Donna T

Anyway, no drug, not even alcohol, causes the fundamental
ills of society. If we're looking for the source of our
troubles, we shouldn't test people for drugs, we should test
them for stupidity, ignorance, greed and love of power. --
P.J. O'Rourke

I've never heard of these - it sounds like some kind of
sausage, and I'm sure it's good.

If you like pieces of roast pork to put on a sandwich, or in
an omelets, try this:

- Buy a pork butt/shoulder/picnic, preferable bone-in; this
can often be found for a buck per pound. more or less
- slather the outside with cheap yellow mustard, and
season liberally with your favorite rub (or salt +
pepper + garlic)
- roast in the oven fat side up or preferably BBQ at 220-
250° until it reaches an internal temp of 195°; plan on
1.5 hrs/lb, more or less
- remove from heat, let rest for 30 minutes
- the meat should pull right off the bone
- sauce if you like

The little shreds of pork are just great in sandwiches,
on/with eggs, on a tortilla, or just as a snack. It freezers
very well, especially in a vacuum sealer.

--
------------------------------------------------------------
----------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8'
42.8"

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

Quoted message said:

Okay, now that I can get a Taylor pork roll here in Pgh.
(I have one on order and will be able to pick it up on
Friday), what the heck do you do with the damn things?
I've only had it in a sandwich at a diner in Reading a
couple of years ago. People were saying that they are
often eaten at breakfast and lunch so I need to know how
they are prepared. Sliced and fried instead of bacon?
Please post recipes and tips. Thanks, Kate

--
Kate Connally "If I were as old as I feel, I'd be dead
already." Goldfish: "The wholesome snack that smiles back,
Until you bite their heads off." What if the hokey pokey
really *is* what it's all about? "][email hidden]

Add one Taylor Pork Roll to one lift-top garbage pail.

--Blair "Let simmer
forever."

Jason Tinling said:

I've had TPR once, so no guarantees of authenticity here.

Quoted message said:

TPR was sliced 1/8" or less thick, fried. Put on a roll
with a fried egg, american cheese and (for Stan) ketchup.
I was told that this was a "Jersey stlye" breakfast
sandwich.

Yup, very similar to a McDonalds' egg mcmuffin.

Far as I can tell said:

Simple. Cut a slit or two in each slice so they do not curl
up when you cook them, then drop slices of the TPR on a hot
frying pan and fry them over medium heat for a two minutes
or so per side, just like you would do with a slice of ham,
and than serve with eggs, pancakes, or waffles.

Absolutely right.

Any shop that sells Boar's Head can get it for you by the...
whatever you call it. It comes wrapped very tightly in
canvas/burlap.

I've eaten it all my life (it's made in Trenton, world
reknowned for it's epicurian delights) and it tastes best if
ever-so-slightly scorched in the frying pan.

Louis Cohen said:

I've never heard of these - it sounds like some kind of
sausage, and I'm sure it's good.

It's slightly sour pork bologna; packaged to look like an
elephant pinched it out of his anus.

Nothing fantastic but it has it's following. I'm much more
into Lebanon Bologna (the non-sweet kind) - 10x as good as
any Taylor pork roll.

-sw

Steve Wertz said:

Kate Connally said:

Okay, now that I can get a Taylor pork roll here in Pgh.
(I have one on order and will be able to pick it up on
Friday)

The Giant Eagle on McKnight between McIntyre and Peebles
carried Taylor Pork Roll last Thanksgiving at least.
Probably more of the 'upscale' Eagles do too.

-sw

I checked with the one in Monroeville and they didn't have
it.

Kate
--
Kate Connally “If I were as old as I feel, I’d be dead
already.” Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.” What if the hokey pokey
really *is* what it's all about? "][email hidden]

Steve Wertz said:

Kate Connally said:

Okay, now that I can get a Taylor pork roll here in
Pgh. (I have one on order and will be able to pick it
up on Friday)

The Giant Eagle on McKnight between McIntyre and Peebles
carried Taylor Pork Roll last Thanksgiving at least.
Probably more of the 'upscale' Eagles do too.

-sw

Here are two serving ideas. One, is to slice about 1/3" and
grill on the outdoor grill as a burger. Serve on hamburger
bun with relish and guldens mustard.

A breakfast idea is to slice very thin and lightly grill in
non-stick pan. When about cooked through, add two beaten
eggs and cook until done.
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

Louis Cohen said:

I've never heard of these - it sounds like some kind of
sausage, and I'm sure it's good.

Just so you know you're not missing anything, it's not.
Spam, at least, has flavor (although one that's best
forgotten).

But like Krispy Kreme donuts, TPR has a devoted following
that is beyond comprehension to the rest of us ;>

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

In article <[email hidden]>, Steve Wertz

Quoted message said:

It's slightly sour pork bologna; packaged to look like an
elephant pinched it out of his anus.

Nothing fantastic but it has it's following. I'm much more
into Lebanon Bologna (the non-sweet kind) - 10x as good as
any Taylor pork roll.

-sw

I'll second, and third and fourth Lebanon Bologna! I've seen
Taylor Pork Rolls in the Boar's Head section but they're
over $9 bucks a tube.

Curly Sue said:

Spam, at least, has flavor (although one that's best
forgotten).

Hush your mouth, I just burned[1] me up some Spam sandwiches
this morning!

-Jeff B. yeff at erols dot com

[1] the burning part is important...