FoodBanter.com - View Single Post - Porkroll-egg-cheese sandwich

Dog3 wrote:
> (Curly Sue) wrote in
> :
>
>
>>On Thu, 24 Feb 2005 20:31:59 -0500, "mary" >
>>wrote:
>>
>>
>>>I am reading a book called "Luncheonette" by Steven Sorrentino about
>>>his family's diner in West Long Branch, New Jersey. The diner's
>>>specialty is a porkroll-egg-cheese sandwich. He pretty well describes
>>>how it is made, but I am not clear the type of meat that is used for
>>>the "porkroll" part of the sandwich. Anyone have any ideas?
>>>
>>>Thanks
>>
>>The NJ pork roll is an acquired taste. It's similar in concept to
>>Spam.
>>
>>Disclaimer: I am one of the people who never acquired a taste for the
>>stuff. :>
>>
>>Sue(tm)
>>Lead me not into temptation... I can find it myself!
>
>
> IMO spam is gross. I have little tolerance for the convenience meats. Well
> except for the ham salad, spread, whatever you call it. Potted meat is an
> abomination but I love Vienna Sausages When mother was pregnant with my
> kid brother (I was 18 years old) she ate something picked. They were nasty
> looking.
>
> Michael
>
I beg to differ - Taylor Porkroll is not like Spam. For further
information see: http://www.hometowntales.com/porkroll.html