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I am starting a controversy and I don't care

RE: I am starting a controversy and I don't care




I grew up in a Philadelphia family and long before it was ever called Pork Roll it was Taylor's Ham. Everyone called it TH for short including Pop Pop and Nana. The rest is lies and propaganda...

Beach Farmer


So who has the best Cheesesteak?

Laszlo


Donkey's Place in Camden. Hands down.


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RE: I am starting a controversy and I don't care




Hatfield? It's good pork roll. Beats that greasy Jersey stuff

Greg MD


I have had Hatfield and it's OK, nowhere as tasty as Taylor in my opinion. Favorite pork roll is like asking what is your favorite pizza or cheesesteak. As to "greasy", alot depends on the thickness of your cut (never buy it precut), how you cook it (fry, broil, bake), and how long you cook it.

Robert


Agreed.

Had them both.

Comparing Hatfield to Taylor is like comparing Bologna to Prosciutto




RE: I am starting a controversy and I don't care





LOL - I grew up in Hatfield (no kidding). Hatfield Packing (now called the Clemens Group) was known as 'The Home of the Smiling Porker.' We have the Hatfield packing pig mascot riding an ATV at our Memorial day parade. Given this, i will proclaim myself an expert, and will simply question why one would bother with pork roll when you can get a delicious brick of Scrapple!!!! Pork roll is just something we never ate growing up, but i did encounter it at sleepovers. I also love how scrapple is readily available in OBX and half the price of the other breakfast 'meats'.

So yes..........that just happened..........i furthered your controversy with the notion of the delicious and mysterious loaf that is scrapple!!!

Buck Island Chuck


Speaking of Scrapple. Grew up on Habbersetts and then Amish made Scrapple at the local farmer's markets around Pa.

They all pale in comparison to Hughes Delaware Maid Scrapple from Felton Delaware. Blows any Scrapple you have ever had out of the water.




RE: I am starting a controversy and I don't care




I grew up in South Jersey. It was always Taylor Pork roll. Said so right on the package. I now live hear Hatfield. It's Taylor. Hands down.

Hatfield has good scrapple. Their pork roll doesn't come close to Taylor.


RE: I am starting a controversy and I don't care




From the Lehigh Valley..
Pork Roll
Jim's Cheesesteaks
Shady Maple Smorgasbord for anything Amish. Laughing smiley


RE: I am starting a controversy and I don't care





LOL - I grew up in Hatfield (no kidding). Hatfield Packing (now called the Clemens Group) was known as 'The Home of the Smiling Porker.' We have the Hatfield packing pig mascot riding an ATV at our Memorial day parade. Given this, i will proclaim myself an expert, and will simply question why one would bother with pork roll when you can get a delicious brick of Scrapple!!!! Pork roll is just something we never ate growing up, but i did encounter it at sleepovers. I also love how scrapple is readily available in OBX and half the price of the other breakfast 'meats'.

So yes..........that just happened..........i furthered your controversy with the notion of the delicious and mysterious loaf that is scrapple!!!

Buck Island Chuck


Speaking of Scrapple. Grew up on Habbersetts and then Amish made Scrapple at the local farmer's markets around Pa.

They all pale in comparison to Hughes Delaware Maid Scrapple from Felton Delaware. Blows any Scrapple you have ever had out of the water.

Bill


The Scrapple from Masser's Farm Market on Route 61 between Shamokin and Paxinos (Near Knoebels Grove Park) is the best I have ever had. PA Dutch people from "over the Valley". Blows them all away.

If I'm not mistaken, Habbersetts is also made in Delaware.


RE: I am starting a controversy and I don't care




^^ and Lebanon bologna and shoo-fly pie


RE: I am starting a controversy and I don't care




Habberstetts is made by Rapa in Bridgeville Delaware along with Greensboro and some other brands . Hughes is very good, much better than Rapa but the best IMHO is Haass out of Dover Delaware .A small butcher shop that sells locally in Delaware and everything they make is good ! Wow , Massers is a classic in that area , my inlaws had a cottage at Knobels , great place !!


RE: I am starting a controversy and I don't care




Speaking of Scrapple. Grew up on Habbersetts and then Amish made Scrapple at the local farmer's markets around Pa.

They all pale in comparison to Hughes Delaware Maid Scrapple from Felton Delaware. Blows any Scrapple you have ever had out of the water.

Bill

Hughes is good stuff. I like thin and crispy so I use a cast iron skillet, but it takes patience. My brother showed me this is how he does it in half the time...




RE: I am starting a controversy and I don't care




Just sayin'........

Sales of canned meat Spam continue to grow, hitting a record high for the seventh consecutive year in parent company Hormel Foods’ fiscal 2021, CEO Jim Snee told CNBC’s Jim Cramer on Thursday.

“That’s incredible. We’ve had to announce new capacity that we’re going to bring online in 2023 to meet the demand, so Spam is as strong as it’s ever been,” Snee said in an interview on “Mad Money.”

The chief executive’s appearance comes after the Minnesota-based company reported fourth quarter and full-year results. Hormel’s quarterly revenue of $3.45 billion topped Wall Street’s forecast of $3.22 billion. Earnings per share of 51 cents beat estimates by 1 cent.

SwampDuck


With those increases, they might run out of Spamalopes






RE: I am starting a controversy and I don't care




I read you are supposed to cut the meat for some reason. I have tried it at Spanky's a couple years ago and thought it was OK. Sort of salty bologna like.



grilling24x7.com/grilled-...


RE: I am starting a controversy and I don't care




I read you are supposed to cut the meat for some reason. I have tried it at Spanky's a couple years ago and thought it was OK. Sort of salty bologna like.

Tim-OBX

Slashing it around the sides keeps it from curling up into a cup shape. Like pepperoni does on a pizza.

Dang, I said pizza. This thread will self destuct now. Big grin


RE: I am starting a controversy and I don't care




I'm too far from Corolla to give that place a go, but I think I'll be buying some pork roll soon! Does anyone put a few slices of crispy bacon on those sandwiches for a little crunch?

Mstaszew

Are you trying to make your heart stop? Add in some scrapple...

If you are frying up your pork roll, make sure you make a cut or two or it will curl up.


RE: I am starting a controversy and I don't care




Speaking of Scrapple. Grew up on Habbersetts and then Amish made Scrapple at the local farmer's markets around Pa.

They all pale in comparison to Hughes Delaware Maid Scrapple from Felton Delaware. Blows any Scrapple you have ever had out of the water.

Bill

Hughes is good stuff. I like thin and crispy so I use a cast iron skillet, but it takes patience. My brother showed me this is how he does it in half the time...

Greg MD


Ok, I'm stealing this. I fry up scrapple for my wife's birthday breakfast every year. She likes it thin and crunchy.


RE: I am starting a controversy and I don't care




I grew up in a Philadelphia family and long before it was ever called Pork Roll it was Taylor's Ham. Everyone called it TH for short including Pop Pop and Nana. The rest is lies and propaganda...

Beach Farmer


So who has the best Cheesesteak?

Laszlo


Donkey's Place in Camden. Hands down.

tc08105


True!
But you may have to dodge a few bullets.


RE: I am starting a controversy and I don't care




I got deleted.


RE: I am starting a controversy and I don't care




The debate about the type of cut to prevent the pork roll slice from curling is almost as big as the "Taylor Ham vs. pork roll" debate. Some say the only way is the classic "PacMan" cut (photo below).....a single cut. Others, go with a 3 or 4 cut..






RE: I am starting a controversy and I don't care




The debate about the type of cut to prevent the pork roll slice from curling is almost as big as the "Taylor Ham vs. pork roll" debate. Some say the only way is the classic "PacMan" cut (photo below).....a single cut. Others, go with a 3 or 4 cut..

Robert


I made a pork roll sandwich a year or two back in response to a prior thread. I did the 3 slit method. It came out great. I used two slices of the product and turned them so the top slice covered the slits in the bottom and vice versa.


RE: I am starting a controversy and I don't care




I use the Fireman's badge cut.....no curl.




RE: I am starting a controversy and I don't care




I lived in south central PA (Greencastle) for 24 years and we always made Puddin and Pon Haus when we butchered. Never could stand the Puddin, but all the little local Greek owned restaurants served it over Buckwheat Pancakes during the fall. My native friends all ate their Pon Haus, fried crispy with Kings Syrup on it and it had to be Kings brand only. I just liked it fried like bacon, no syrup. The cuts you guys are showing on the Pork Roll are the same cuts I make when frying bologna for fried bologna sandwiches!


RE: I am starting a controversy and I don't care




I grew up in a Philadelphia family and long before it was ever called Pork Roll it was Taylor's Ham. Everyone called it TH for short including Pop Pop and Nana. The rest is lies and propaganda...

Beach Farmer


So who has the best Cheesesteak?

Laszlo


Donkey's Place in Camden. Hands down.

tc08105


True!
But you may have to dodge a few bullets.

Banks68


True, but the owners opened a restaurant in Medford several years ago. For those who prefer not to run the gauntlet that is Camden.

The sandwiches are identical to the ones in Camden. Just as good.


RE: I am starting a controversy and I don't care




The debate about the type of cut to prevent the pork roll slice from curling is almost as big as the "Taylor Ham vs. pork roll" debate. Some say the only way is the classic "PacMan" cut (photo below).....a single cut. Others, go with a 3 or 4 cut..

Robert


There is no debate. 4 cut firemen's badge. A time honored South Jersey tradition.


RE: I am starting a controversy and I don't care





Robert


There is no debate. 4 cut firemen's badge. A time honored South Jersey tradition.

tc08105


Phooey on the 4 cut firemen's badge. A waste of 3 cuts, plus takes away from cheese holding meaty goodness. The one cut is essential to maintaining the proper Zen of meat, cheese, and egg....or go with the grill press.


RE: I am starting a controversy and I don't care





Robert


There is no debate. 4 cut firemen's badge. A time honored South Jersey tradition.

tc08105


Phooey on the 4 cut firemen's badge. A waste of 3 cuts, plus takes away from cheese holding meaty goodness. The one cut is essential to maintaining the proper Zen of meat, cheese, and egg....or go with the grill press.

Tortuga


I do admit. The Pac Man shape is fun to look at. Beer


RE: I am starting a controversy and I don't care




So, I finally had Spanky's pork roll egg and cheese. Very good, but they serve it on their hamburger roll which is not exactly the best for this type of sandwich. Mr Spanky had a special earlier in the week which he calls the Jersey Burger. I'll have to give it a try.




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