Jersey Breakfast Sandwich?

Post #294,699 by Andrew Grygus 10/17/07 6:40:48 PM Reply	Jersey Breakfast Sandwich? Since Yendor was so kind as to have a [link\|http://www.clovegarden.com/ingred/sg_njprz.html\|Jersey Pork Roll] shipped to me, I decided to learn to make the infamous [link\|http://www.clovegarden.com/recipes/3wm_jerseybs1.html\|Jersey Breakfast Sandwich]. I found recipes and descriptions but no pictures on the Internet, so I made it the way I thought it should be - and, as explained in the recipe header, I'm calling it "authentic". The critics may now have at my work - but can't have any sandwich - I used up all the pork roll. [image\|http://www.clovegarden.com/recipes/img/3wm_njbs19g.jpg\|\|\|\|] [link\|http://www.aaxnet.com\|AAx]
Post #294,700 by bepatient 10/17/07 7:36:53 PM Reply	Re: Jersey Breakfast Sandwich? I don't know of anyplace that uses lard or oil to fry the pork roll. Generally its done on a will seasoned restaurant griddle. And most places will omelette style the egg instead of sunny side up. But for the most part you've hit the nail on the head for the pork roll, egg & cheese. And yes, they are very very good. Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #294,725 by Andrew Grygus 10/17/07 11:04:08 PM Reply	Thanks, I will add that information . . . . . to the Application Notes. Certainly those methods are more practical than mine for a restaurant. I think my method is more practical in the home as even around here few homes have "a well seasoned restaurant griddle", and I find simply opening an egg into the pan the pork roll was just removed from is very convenient. I do my egg "over easy" so the yolk sauces the sandwich but others may prefer their eggs more firm. [link\|http://www.aaxnet.com\|AAx]
Post #294,726 by crazy 10/17/07 11:07:08 PM Reply	I had it both ways at restaurants Sometimes scrambled, other times hard poached, with the yolk pretty much dry.
Post #294,702 by Silverlock 10/17/07 7:55:00 PM 10/17/07 7:55:55 PM Reply	Here's a picture Not really the sandwich. Ornament/magnet. BTW, yours looks much better. [link\|http://images.google.com/imgres?imgurl=http://www.jerseyporkroll.com/NJPorkRoll_holiday_shopping/i/porkroll_and_cheese_ornamen.jpg&imgrefurl=http://www.jerseyporkroll.com/ornaments.htm&h=345&w=360&sz=14&hl=en&start=2&tbnid=JQdi2uNLTWjo_M:&tbnh=116&tbnw=121&prev=/images%3Fq%3Djersey%2Bpork%2Broll%26gbv%3D2%26svnum%3D10%26hl%3Den%26safe%3Doff%26sa%3DG\|link] ----------------------------------------- Atheism is a religion in the same sense that not collecting stamps is a hobby. Edited by Silverlock Oct. 17, 2007, 07:55:55 PM EDT Expand All History
Post #294,703 by Andrew Grygus 10/17/07 8:06:09 PM Reply	And I bet mine tastes a lot better than . . . . . a Christmas tree ornament too. None of the descriptions I read mentioned poppy seeds on the roll so I presume they're optional. [link\|http://www.aaxnet.com\|AAx]
Post #294,705 by Silverlock 10/17/07 8:43:22 PM Reply	I'm going to have to go to Cali for another visit... Just to eat some of your food. I can't remember the number of times I've starting drooling at viewing the pics. Write a cookbook dude. Sell it and be able to afford even more exotic ingredients. ----------------------------------------- Atheism is a religion in the same sense that not collecting stamps is a hobby.
Post #294,716 by imqwerky 10/17/07 10:54:28 PM Reply	mmmmmmm, Scrapple sold on the Jersey Pork Roll website I was told it was "everything but the squeal" :-) Won over this Southern Girl's heart when I moved to Hazleton, PA Smile, Amy
Post #294,718 by bepatient 10/17/07 10:58:29 PM Reply	Scrapple is a bit less particular but the Pork Roll should be Taylor. It is hands down the best. Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #294,761 by Yendor 10/18/07 12:24:41 PM Reply	There is no other kind. It's Taylor Ham or nothing. Luckily, they know that here in Naperville where I get mine. :) -YendorMike "They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." - Benjamin Franklin, 1759 Historical Review of Pennsylvania
Post #294,764 by Andrew Grygus 10/18/07 1:41:46 PM Reply	Saveur magazine's Rick Nichols preferred . . . . . that of Cartlidge's Meats, last of the small batch boutique porkroll makers. He claims to have grown up on pork roll in Philadelphia but considering who he writes for, that may bias his preferences. He says Cartlidge's is finer ground and not smoked. [link\|http://www.aaxnet.com\|AAx]
Post #294,767 by bepatient 10/18/07 2:09:28 PM Reply	I'll make a trip to the market then always up for a pork roll tasting. Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #294,798 by crazy 10/18/07 8:57:43 PM Reply	Ask your cardiologist 1st. Me, on the other hand, on Atkins, and no active heart problems, can go for a taste test.
Post #294,803 by imqwerky 10/18/07 9:21:09 PM Reply	Show off! Smile, Amy
Post #294,804 by crazy 10/18/07 9:24:09 PM Reply	You bet On the other hand, some day you'll probably be video taping me.
Post #294,807 by imqwerky 10/18/07 9:29:11 PM Reply	It's a small world and gets smaller every day. :-) Smile, Amy
Post #294,805 by imqwerky 10/18/07 9:27:32 PM Reply	After re-reading this post Who in their right mind would name their company "Cartlidge Meats"? I mean, reaaaallllly!!!! Sounds like they have the tenderest cuts, fer shure. Smile, Amy
Post #294,717 by crazy 10/17/07 10:57:13 PM Reply	Not bad I fry the pork roll in butter. While it is frying, I put a potato bread hamburger bun on top of it, and cover. This infuses the bun with the steam from the pork roll, keeping it moist and soft. When mostly done, I put the cheese slices on top of the frying meat, put the bun on top of the cheese, and fry covered on low heat while the cheese melts and adheres to the pork roll and the bun. No eggs. Waste of stomach space when you have pork roll available. On the other hand, I probably use twice as much pork roll as you. And Taylor IS pork roll. Everything else is a poor imitation.
Post #294,721 by bepatient 10/17/07 11:00:33 PM Reply	Butter? Are there no purists here? Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #294,724 by crazy 10/17/07 11:02:56 PM Reply	2 things make everything else better Butter and bacon.
Post #294,755 by boxley 10/18/07 10:49:24 AM Reply	odd, the taylor pork roll from joisey sold locally is pre-sliced. Skip, have you looked at the ones that publix sells? It tastes good but is it the real deal? thanx, bill Quantum materiae materietur marmota monax si marmota monax materiam possit materiari? Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]
Post #294,760 by bepatient 10/18/07 12:11:01 PM Reply	Pre sliced its real, but limits you because you cant slice thick to make the real meaty sammich. All others I've tasted are much to bland. Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #294,756 by Yendor 10/18/07 11:22:59 AM Reply	Whee! Finally, the article comes for the best Mystery Meat in existence! Pork Roll gets its due! My only question is...Lettuce? Please tell me that's just for show, because I've never heard of lettuce on a pork roll sandwich. Either for show, or for the benefit of our local veggie freaks... -YendorMike "They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." - Benjamin Franklin, 1759 Historical Review of Pennsylvania
Post #294,757 by Andrew Grygus 10/18/07 11:37:53 AM Reply	Yes, the lettuce is just for deco. No lettuce is included in the sandwich. In earlier photos I used leaf lettuce, but something seemed wrong, then I realized, "Wait - this is New Jersey", so I switched to a bed of chopped iceberg lettuce. Is that still too much? [link\|http://www.aaxnet.com\|AAx]
Post #294,759 by admin 10/18/07 11:45:12 AM Reply	I think anything unprocessed is probably verboten Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #294,770 by imqwerky 10/18/07 3:29:07 PM Reply	ICLRPD (new thread) Created as new thread #294769 titled [link\|/forums/render/content/show?contentid=294769\|ICLRPD] Smile, Amy
Post #294,786 by Ashton 10/18/07 7:15:15 PM Reply	:-)

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