Mmmmm, delicious blasphemy! I'm not sure of any application where pork and onions don't work well together but, like avoiding perfectly done peking duck, your loss!

You can't see it under the egg but there are multiple slices of pork roll (and cheese) on the sandwich to account for the thinner slices.

I strenuously object to your use of onion on that sandwich. Meat, cheese, egg...nothing more is needed.

jesteinf wrote:I strenuously object to your use of onion on that sandwich. Meat, cheese, egg...nothing more is needed.

I would suggest you not eat that sandwich, Josh... I already did! /belch

Posting this here even though it is only part pork roll. I made this with 2 slices of bacon and 2 slices of pork roll (one fried crisp, one less so)

Full on:





A close up shot overlooking the rail at the Grand Egg and Cheese Canyon:

Stagger wrote:Full on:

Wow, what a beaut. I'd of had trouble deciding whether to dance with it or eat it. Maybe do both.

LTH,

After an early dinner this evening at Sun Wah, we stopped to pick up a few 1# chubs of Taylor Pork Roll.

I am sorry to report that Treasure Island on Broadway, the only store in Chicagoland that carried Taylor Ham, either no longer carries it, or was out of stock today.

I very politely expressed my displeasure however, to a nice junior manager on duty, whom I also gave my contact information to. He said that he would pass my request to the meat manager and try to bring it back for me, which I thought was very nice of him.

Evil Ronnie wrote:LTH,

After an early dinner this evening at Sun Wah, we stopped to pick up a few 1# chubs of Taylor Pork Roll.

I am sorry to report that Treasure Island on Broadway, the only store in Chicagoland that carried Taylor Ham, either no longer carries it, or was out of stock today.

I very politely expressed my displeasure however, to a nice junior manager on duty, whom I also gave my contact information to. He said that he would pass my request to the meat manager and try to bring it back for me, which I thought was very nice of him.

They also had it at NYC Bagel Deli on Jackson last time I was in there. They sell it as deli item and in their breakfast sandwiches.

Surprisingly, the Publix store in Kathleen, GA carries Taylor Pork Roll in the 4-slice package. This Publix does carry a wide variety of items as the nearby Robins AFB brings lots of folks from all over the world to Middle Georgia.

I have tried the pork roll in an egg/cheese/pork roll sandwich for breakfast. Not bad at all; however, the slice of pork roll will not replace smoked pork sausage in my usual sammy. I get the sausage from Thompson Farm Smokehouse, an "all natural" pig farm near the Florida stateline. No growth hormone, antibiotics, etc. They have been a Whole Foods featured vendor.

I hate to resurrect such an old thread but with the demise of Treasure Island, is anyone aware of any other stores in Chicago carrying Taylor Pork Roll? The Broadway TI seemed to have it in stock fairly regularly though I would only buy it every couple of months. I can have my sister bring some with her at Thanksgiving maybe but I'd like to be able to pick one up occasionally without having to order online.

Thanks

Not sure, but upon hearing about Taylor Ham for the first time earlier this week, I also learned that there is Taylor Ham ice cream.

https://www.nj.com/entertainment/index.ssf/2018/05/taylor_ham_ice_cream_about_to_conquer_the_world_-.html

Sounds like a thing I'd like to try once.

Having recently tried Taylor Ham for the first time, I'm guessing that it's something one has to have grown up with to truly love. I mean, there was nothing wrong with it. It was kind of like a firmer version of spam. But compared to just about every other breakfast meat I can think of, it kind of pales in comparison. Given the choice, I'd opt for bacon, sausage, ham or even fried bologna over Taylor Ham. Am I missing something? How is this typically served and enjoyed by those who love it?

=R=

When we moved to Indianapolis 11 years hence(count our five years plus in Manhattan in that equation), before moving to Indianapolis where I put my stakes in the industry, I had never heard of Taylor Pork Roll, outside of Ween's delight in a "pork roll egg and cheese," which just felt part and parcel of Shimmy Disc's weirdness and not like an actual "thing." Little did I know, as a guilded member of corporate trainers for TFM that I would sell entire rolls of this "SPAM for the Jersey cognoscenti." "OMG! You have Taylor pork roll!!!" "I'll take a case!" I think SPAM has more flavor and a greater provenance, but, mass-manufactured ham, "deviled," or not, well, do not count me a fan. I get it, I do not seek it out.

Do not diss that which you do not understand.

Exit 4.

How is this typically served and enjoyed by those who love it?

For me? Fried, after slicing from edge to almost center 3-4 times in each piece to prevent buckling. Then added to eggs and white american cheese on a kaiser roll. But, I'll happily put it on a buttered and toasted english muffin adorned only with cheese.

For the kaiser? You're out of luck. As far as I can tell, nobody in the midwest makes a product comparable to those found on the east coast. n.b. there might be "higher quality" kaiser rolls available, but nothing that mates as well with the breakfast sandwich as those in NY, NJ and Philly.

I prefer it to bacon in this format. But, I think I actually prefer scrapple to pork roll for such a sandwich. Sausage for me, on the east coast, is a non-starter for reasons I've never quite understood. Here? Different story.

bobbywal wrote:

How is this typically served and enjoyed by those who love it?

For me? Fried, after slicing from edge to almost center 3-4 times in each piece to prevent buckling.

Forgive me in advance, but I am unable to help myself.

How do you keep Canadian Bacon from curling in the pan?

Take away it's tiny brooms.

twernt a dis; an observation built upon personal experience, I find Taylor Pork Roll greasy and bland, ham tortured to the extent of any perceivable ham-ness, contextualizing this meat confabulation with American cheese and kaiser rolls(and, that the East Coast kaiser roll is the shining ingredient, only proves my point). I suppose a well-loved flat top has an integral role here. Wok Hai, an' all.