Revisiting Taylor's Pork Rolls

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mar52
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2013/04/10 16:05:04 (permalink)

Revisiting Taylor's Pork Rolls

Having read the prior posts on Taylor's Pork Roll I decided to begin a new one.
 
I finally did it.  I purchased a very small whole chub of Taylor's Pork Roll.
 
I've seen where it has been served like fried bologna.
 
What else can I do with it?  Can it be eaten without cooking?
 
Ideas needed!
#1

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    agnesrob
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    Re:Revisiting Taylor's Pork Rolls 2013/04/10 18:50:44 (permalink)
    Hi Mar,  I do fry it, not as brown as my son, Kyle, does but I like it with melted cheese on a roll or bagel. Kyle likes just plain fried Taylor ham on a roll. Some people like it with a fried egg added into the mix. (I like it that way too). If you get it from a local bagel shop or deli they always ask saltpepperketchup? As if it were one word.
    You can also chop it into small pieces and make scrambled eggs with it, similar to chorizo and eggs. Or just fry it to serve with eggs and toast. My Mom always taught me to use a kitchen shears and snip little notches all around the circumference to prevent the slice from forming a pocket. I do that with bologna too.  
    #2
    mar52
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    Re:Revisiting Taylor's Pork Rolls 2013/04/10 21:29:05 (permalink)
    THanks, Agnes.  I value a New Jersey answer. 
     
    I also do the bologna snip.
     
    So I take it, it's always cooked.  Maybe tomorrow will be the trial run.
    #3
    FriedClamFanatic
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    Re:Revisiting Taylor's Pork Rolls 2013/04/10 21:56:46 (permalink)
    Fried is best, Mar, but not cooked with a slice of cheese on some type of bread can also work. Or a Hoagie.  taylor pork roll is fully cooked, I believe, so you can do pretty much anything you want with it.  by Custom, I always fry it
    #4
    mar52
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    Re:Revisiting Taylor's Pork Rolls 2013/04/10 22:15:47 (permalink)
    Just checked the frozen bagels.  Won't work!  Cinnamon Raisin. 
     
     
    #5
    Foodbme
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    Re:Revisiting Taylor's Pork Rolls 2013/04/11 00:32:59 (permalink)
    Prepare it the same way you would a Cure 81 slice of ham.
    #6
    Foodbme
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    Re:Revisiting Taylor's Pork Rolls 2013/04/11 00:34:10 (permalink)
    DUPED AGAIN
    #7
    David_NYC
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    Re:Revisiting Taylor's Pork Rolls 2013/04/11 21:41:31 (permalink)
    I only buy the pre-sliced 6 ounce package these days, with 4 slices to the pack. I prepare them the way Taylor did at the 1964-65 New York World's Fair. They had a booth in the  "Better Living Pavilion". They grilled a patty about 1/4 inch think and simply served it on a hamburger bun. They might have added something else, but I always bought them plain.
     
    Most of the mom-and-pop deli's near where I grew up in NYC used to offer Taylor Ham sandwiches, similar to salami sandwiches. They simply sliced the large 6 pound loaves on a deli slicer, and added cheese, condiments etc. to the bread or roll.
     
    I have bought a lot of funky Taylor Ham over the years. Fresh, it has a clean, sweet smoked aroma. If it was not kept cold and/or the plastic overwrap was opened too long ago, it gets a spoiled meat aroma and a gray appearance. Be aware of this if you don't enjoy your purchase.
     
    #8
    ken8038
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    Re:Revisiting Taylor's Pork Rolls 2013/04/11 22:10:05 (permalink)
    <<What else can I do with it? Can it be eaten without cooking?

    Here's a suggestion, make your own "The Complete", as shown below. Just be sure you have your cardiologist's phone number handy:
     
    http://whiterosediner.com/
     
    PS: I just remembered that Roadfood has visited and has some better pictures:

    http://www.roadfood.com/Restaurant/Overview/5274/white-rose-system
    post edited by ken8038 - 2013/04/11 22:13:15
    #9
    mar52
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    Re:Revisiting Taylor's Pork Rolls 2013/04/12 01:19:00 (permalink)
    Thanks for the ideas.  That picture is great.
    #10
    pnwchef
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    Re:Revisiting Taylor's Pork Rolls 2013/04/12 09:08:54 (permalink)
    It sounds like your getting your taste buds ready for the next depression. Lets now look into good soups to eats while sleeping in my car. I'll stick with Spam. it's the only thing I can depend on that will kill me sooner or later. I don't need Pork roll in the mix, just in case the spam only does half the job...................Mar, I though the plan was to cut back on FAT, I think I may need to call and do some butt kicking around there...........love you............Bill
    #11
    mar52
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    Re:Revisiting Taylor's Pork Rolls 2013/04/12 12:48:45 (permalink)
    Aww, Bill.  I have to "sample" the pork roll.  Probably just once.  It's an experiment and I want to do it right the first time.  Don't need any explosions.
     
    The fat won't hurt the 2 bulging discs in my neck. There's even chance that it could make me smile.
     
    I know that you can warm up your car soup on the manifold of your car but please.... don't forget the can opener just in case you didn't stock up on pop top cans.
     
    Bill, thanks for caring. 
    #12
    mar52
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    Re:Revisiting Taylor's Pork Rolls 2013/04/12 20:19:03 (permalink)
    Okay, did it.
     

     
    Don't need to do it again.
    #13
    Uncle Groucho
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    Re:Revisiting Taylor's Pork Rolls 2013/04/12 21:59:41 (permalink)
    I grew up in New Jersey for 16 yrs and never had a Pork Roll sandwich that wasnt dripping with grease. I think you forgot to add the grease.
    #14
    mar52
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    Re:Revisiting Taylor's Pork Rolls 2013/04/12 22:10:09 (permalink)
    I blotted thanks to Bill.
    #15
    David_NYC
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    Re:Revisiting Taylor's Pork Rolls 2013/04/13 20:36:50 (permalink)
    That sample of Taylor Pork Roll in the picture looks fresh to me. It may just be a matter of taste. I'm sorry if you didn't enjoy it.
     
    Before giving up on it, I would repeat making your sandwich with several pieces of Taylor Ham, oops, Pork Roll sliced about 1/8" thick. That is the other thickness presliced Pork Roll Taylor sells. I remember a lot of the Jersey places serving the thin slices with sandwiches containing eggs. A lot more of the fat comes out and the taste changes when the meat caramelizes. Forgot to mention to cut slits to prevent the slices from curling up.
    #16
    mar52
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    Re:Revisiting Taylor's Pork Rolls 2013/04/13 23:05:45 (permalink)
    It was very fresh and pink.  It was wrapped in plastic then fabric but you all may already know that.
     
    It wasn't horrible.  It just wasn't wonderful.  I didn't dislike it. 
     
    I still have half of the chub, sliced and in the freezer.
     
    Maybe fried with eggs the next time.
     
    By the way... I was sick all night and not from the pork roll.  I later had cottage cheese and pineapple for dessert.  The innocent pineapple tried to kill me.
    #17
    Uncle Groucho
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    Re:Revisiting Taylor's Pork Rolls 2013/04/13 23:22:49 (permalink)
    Maybe try buttering the bread next time, I really remember it just dripping with goodness, I worked and ate at the marina in Leonardo and Atlantic Highlands, I also remember dunking them in ketchup.
    #18
    agnesrob
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    Re:Revisiting Taylor's Pork Rolls 2013/04/14 08:08:00 (permalink)
    @David,  Yes, we prefer ours sliced thin and fried until nicely browned.
    #19
    ces1948
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    Re:Revisiting Taylor's Pork Rolls 2013/04/14 23:39:55 (permalink)
    I had never heard of Taylor's Pork roll until reading about it on this board. We have a few places here on the east coast of Florida that serve it on their menu so I had to give it a try, Had it with eggs and homefries. I have to tell you imo it isn't all that great.
     
     
     
     
    #20
    joclyn
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    Re:Revisiting Taylor's Pork Rolls 2013/04/15 02:15:36 (permalink)
    it's NOT what it used to be!! they've gradually changed the recipe over the years and now it's very blah. 
     
    i remember as a kid that it would always stick to the pan because of the molasses in it that would cook out and harden...no molasses in it these days and thus, no more of that unique flavor that said it was taylor's.
     
    i haven't bought it in years because it's just not what it used to be (i'll bet the company was bought by some conglomerate and that's why the recipe was changed).
     
    i always just pan fried with a touch of butter and usually used the cast iron skillet. it has to be done enough so it's a bit crispy, yet not too much. rye bread with some mustard and a slice of cheese.  sometimes would do scrambled egg & a slice of cheese and then would use a thomas' english muffin instead of rye bread (no mustard then, just buttered the muffin).
    #21
    CCinNJ
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    Re:Revisiting Taylor's Pork Rolls 2013/04/17 01:16:45 (permalink)
    It's a very New Jersey item.

    It's a food item that has had the ability to merge different people from everywhere...to Pork Roll lovin' New Jersey folks. In the shadow of Ellis Island it doesn't matter if you're Italian...Irish...Polish (my trifecta) Pork Roll settle the battle of pasta vs. potatoes. Wine vs. Beer vs. Vodka. Wine wins that battle...every single time.
    #22
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