I like it and even eat some of it raw while the other cooks
"Curly Sue" > wrote in message
...
> On Sun, 27 Feb 2005 13:34:13 GMT, Stark > wrote:
>
>>In article >, this one
> wrote:
>>
>>> Curly Sue wrote:
>>>
>>> > 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?
>>> >
>>> > The NJ pork roll is an acquired taste. It's similar in concept to
>>> > Spam.
>>>
>>> Not really like Spam. Back in the 50's in my parents' South River, New
>>> Jersey resto, we served it sliced and fried with any of several other
>>> fixings. We called it "Taylor Ham" I guess because everybody else did.
>>> Sliced off a slab about 1/4 inch thick and cut four radial slits in it
>>> so it wouldn't "cup" while cooking. On a roll with other stuff.
>>>
>>> Pastorio
>>>
>>It's a Taylor Pork Roll and it's available here in Memphis alongside
>>all the Boar's Head products. I'm tempted. But the "acquired taste" bit
>>bothers me. Now I've eaten a few smoked balogna logs which look pretty
>>grostesque when done and we used to have Spam Smackdowns in college,
>>but I'm hesitant on the pork roll.
>
> It's not disgusting or terribly expensive. So go ahead and try it if
> it's right there and you're curious. But it's not worth longing after
> or sending away for. My intention is really just to provide a
> balanced view of the stuff.
>
> Let me explain my "acquired taste" phrase. It's one of those
> regional foods that one hears a lot about here and you feel like
> you're missing out if you don't try it. So when I lived in Trenton
> another non-NJ friend and I bought some. We tried it as suggested and
> were shocked at how ...uninteresting it is and how out-of-proportion
> its press. I was looking at it the wrong way- I thought it was
> something that one added to an egg-and cheese sandwich that would
> punch it up a bit, like bacon would. In fact, the egg, cheese, and
> bread are there to make the TPR interesting.
>
> So in searching for a justification for its continued existence in a
> global world of good food and affluence, the only thing we could come
> up with was that it was something people retained an affection for
> because they grew up with it.
>
> I'm going to stop there because I can sense the daggers pointed my way
> from NJ. ;>
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!