Been busy doing some time consuming things. If you don’t mind I’d like to respond to various posts taking the last first. DPuro329,
I’ve only had the doubles at the Highland Park White Rose a couple of times. They come on a hard roll and pretty much taste like all the others to me.
The Highland Park, NJ White Rose was the first. Two brothers, Bob & Jack Hemmings and their cousin Jim Hemmings, founded it. They split up in 1971-72 and Bob Hemmings built the White Rose in Roselle, NJ and Jack Hemmings built the White Rose in Linden, NJ. The Highland Park one is much more famous because of it’s proximity to Rutgers University and New Brunswick. Ken8038,
I’ve never had a small (single) burger at any of these places so I went to the White Rose in Roselle and ordered 3 small burgers (Pictured on Pg. 1) just so I could take the pictures of them to post here for comparison to the White Manna small burgers. The double on the hard roll is a much better way to make a burger and really makes a difference in the taste. The only bad thing about the hard rolls is that sometimes they fit the burger and sometimes they’re too big. Baah Ben,
I was introduced to Mazur’s by an x-girlfriend and everything they made was superior at that time (Original owners). I can only hope that the recipes have been kept and are executed in the same manner. If they are, you will taste some really good bakery goods! I hope you enjoy your visit to NJ!
I think that White Castle is in a class by itself. I’ve investigated Krystal’s and can’t find a picture or video that shows the hamburgers cooking on the grill. Krystal’s bun is 1/3 thicker than White Castle’s bun but the hamburger seems to be the same thickness and shape. Like so many other chains, they’ve chosen not to enter the North East market.
Since White Castle was the first fast food chain they built their own bakeries and processing plants and even started a company that makes sheet metal products - PSP Company. http://www.psbcompany.com/aboutus.php Bruce Bilmes & Sue Boyle,
I have to say that I admire the fact that you would travel from Trenton to North Jersey to visit the White Manna and do your report on the Linden White Rose’s pork roll sandwich! (No sarcasm meant)
From looking at all the available pictures of White Manna hamburgers I see that they put doubles on the same small roll as the singles. I stand corrected. Out of the 8 similar diners they are the only one that does this.
Since I prefer doubles on a hard roll and have 2 White Roses and 1 White Diamond (and 2 White Castles) within a mile of me I don’t think that I would travel to Hackensack to stand in line at the tiniest of this type of diner to get what I’ve got right where I live. All my life I’ve eaten hamburgers that are prepared in the exact same manner as the White Manna in Hackensack and I guess that’s the reason that I don’t think so much of this highly publicized White Manna. Hey, no big deal, it just ain’t worth the trip for me
My point in challenging the revered status of the White Manna in Hackensack is that all the other 7 (Now 6)* diners that have the same physical set-up and cook the hamburgers in the same way** can’t be far off from the Hackensack Manna.
This is the same screen capture from page 1. I lightened it and I can’t tell what kind of roll the larger one is for sure. All I can see is that it’s larger by ½ in. than the rest. It looks like they’ve got some eggs frying under those same small rolls too.
I think that the White Manna in Hackensack’s hamburgers may well have a different flavor than the 7 others.
Those 7 other similar diners do not bury their hamburgers in huge amounts of onions, as does the Manna in Hackensack. The Hackensack Manna’s grill must be permeated with the massive
amounts of onion that they use. That’s the only difference between Hackensack and all the others that I can discern.
* Steve’s White Diamond on Bayway Ave. in Elizabeth is gone so now there are only two White Diamonds.
** The White Diamond in Linden now uses fresh preformed round hamburgers. I took some pictures this past Sat. morning.
<message edited by Food_Fan on Mon, 03/23/09 1:06 PM>