The Little King --Today's Restaurant

Re:The Little King --Today's Restaurant (fishtaco)

Tue, 19 Oct 2010 16:09:10 GMT

Gotta try the pork roll!!!!

Re:The Little King --Today's Restaurant (chewingthefat)

Fri, 15 Oct 2010 17:29:37 GMT

I bet you can find it lots of places, I can't imagine I spent so many years in LA, without Taylor Pork Roll. Comes in a red and White box in the Bacon area.

Re:The Little King --Today's Restaurant (walesjs)

Fri, 15 Oct 2010 16:49:04 GMT

Nope, porkroll-to-egg-to-bread ratio looks about right to me!

Re:The Little King --Today's Restaurant (mar52)

Fri, 15 Oct 2010 16:17:56 GMT

Re:The Little King --Today's Restaurant (Bruce Bilmes and Susan Boyle)

Fri, 15 Oct 2010 15:47:16 GMT

If you're not a fan of Spam then I'd be circumspect about trying pork roll, since I would say it is lower on the cured, ground pork evolutionary scale. My own off-the-top-of-my-head rankings, from most to least "refinement," for lack of a better word:
1. Salami
2. Spam
3. Bologna
4. Pork roll

Re:The Little King --Today's Restaurant (the ancient mariner)

Fri, 15 Oct 2010 15:45:34 GMT

There are those who eat spam-a-lot
And those who eat it not-at-all
I am in the latter
rather than the former.
Having had my full-you-see
While serving in the service of our great Navy.
Now pork roll is something else again you see
And I have no idea what that something else may be.

I now refer you back to Michael Hoffman a man who
knows pork roll and the Sunday Comics. .

Re:The Little King --Today's Restaurant (mar52)

Fri, 15 Oct 2010 15:34:31 GMT

Thanks! It would have to be better than Spam for me to eat it. I'm not a Spam fan.

I don't think we have it out West.

Re:The Little King --Today's Restaurant (Bruce Bilmes and Susan Boyle)

Fri, 15 Oct 2010 15:23:01 GMT

I think if you describe pork roll as salami, bologna, or Spam, you're in the ballpark, but it's different enough from all three to be its own thing. Spam is softer; bologna is more finely ground; salamis vary quite a bit in taste but they tend to be more coarsely ground, have different flavors than pork roll, and pork roll is always cooked before eating (although it's a pre-cooked product that, like hot dogs, is theoretically edible cold).

Re:The Little King --Today's Restaurant (Michael Hoffman)

Fri, 15 Oct 2010 15:07:24 GMT

mar52

Explain pork roll, please. I don't think I've ever heard of it unless it's another name for baloney.

I like my eggs with salami but I might give that one a go.

Bologna it's not. It's a pork product, of course, and although most folks disagree with me, I think it tastes a little bit like a salty version of Spam or Treet -- but better. It works with eggs in the style of salami and eggs, but it's even better when sliced and fried and served with eggs or on a sandwich, with or without eggs. By the way, this product is also called Taylor ham, although the reason for that has always escaped me.

Here's some information: http://www.jerseyporkroll.com/what.htm

Re:The Little King --Today's Restaurant (mar52)

Fri, 15 Oct 2010 14:58:34 GMT

Explain pork roll, please. I don't think I've ever heard of it unless it's another name for baloney.

I like my eggs with salami but I might give that one a go.

Re:The Little King --Today's Restaurant (chewingthefat)

Fri, 15 Oct 2010 14:46:40 GMT

When I was a kid, I loved the Little King, I laughed at the guy's name who drew it, everytime I read it

The Little King --Today's Restaurant (Michael Hoffman)

Fri, 15 Oct 2010 13:07:51 GMT

I love pork roll, but I can't help thinking there's too much of it on that sandwich from The Little King. It's a beautiful sandwich, though. I'll take mine on a hard roll, please.

I remember loving The Little King. The Little King, along with the Captain and the Kids (the Katzenjammer Kids), Gasoline Alley, Henry, Our Boarding House with Major Hoople, and Skippy were some of my favorites.
If you are interested in some background on The Little King, try this:
http://www.austinkleon.com/2007/11/11/otto-soglow-and-the-little-king/