Author Topic: did I possibly come up with a new topping??  (Read 1304 times)

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Online waltertore

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did I possibly come up with a new topping??
« on: August 28, 2013, 08:41:14 AM »
Growing up in NJ taylor ham was a staple at breakfast with eggs, or as a breakfast sandwich on a roll with eggs/cheese.  Our local grocery store is now carring it and I am going to slice some today and put them on a pies.  I never heard of anyone doing this and am excited to see what  happens.  I have my camera.  Walter


Offline Fire-n-smoke

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Re: did I possibly come up with a new topping??
« Reply #1 on: August 28, 2013, 09:29:06 AM »
I live across the river from trenton and Taylor porkroll has been a staple of all our breakfasts.  I did use it on a pizza a few times.  First time I sliced it really thin and another ran thick chunks of it through my grinder and sort made a ground "hamburger" topping, then topped it with eggs.  Both were great but then again I am biased when it comes to porkroll.   :drool:
BTW, since you are from jersey, do you remember the old Taylors stand on the wildwood boardwalk or am I dating myself again!  That was a fantastic place.
tom

Offline Mmmph

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Re: did I possibly come up with a new topping??
« Reply #2 on: August 28, 2013, 10:18:10 AM »
Taylor Pork Roll, fried egg, american cheese on a kaiser roll...Mmmm.
It's what's for breakfast everytime I'm at the Showboat Casino in AC.
Sono venuto, ho visto, ho mangiato

Online waltertore

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Re: did I possibly come up with a new topping??
« Reply #3 on: August 28, 2013, 11:29:16 AM »
I live across the river from trenton and Taylor porkroll has been a staple of all our breakfasts.  I did use it on a pizza a few times.  First time I sliced it really thin and another ran thick chunks of it through my grinder and sort made a ground "hamburger" topping, then topped it with eggs.  Both were great but then again I am biased when it comes to porkroll.   :drool:
BTW, since you are from jersey, do you remember the old Taylors stand on the wildwood boardwalk or am I dating myself again!  That was a fantastic place.
tom

I grew up in the Newark area.  My grandfather had a tiny bungalo at Ortley Beach so we spent all our summers there at Seaside Hts boardwalk at night- great days!  I made 2 pies, sliced thin, and people loved it.  It is too expensive for me to use it regularly seeing our 18" pie is $7 and comes with Grande whole milk mozz, grande provolone, DOP parm and romano, 7/11 tomatoes, and fresh garden basil topping. Walter

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Re: did I possibly come up with a new topping??
« Reply #4 on: August 28, 2013, 11:31:04 AM »
Taylor Pork Roll, fried egg, american cheese on a kaiser roll...Mmmm.
It's what's for breakfast everytime I'm at the Showboat Casino in AC.

I am proud to be a NJ native.  We caught it all the time from NYC.  Heck most of those snobs never have heard of Taylor Ham and when I snuck it in on them they freaked out FANTASTIC!   I ate many a taylor ham/egg/cheese sandwiches off the lunch trucks when I did construction in the early 70's out of Carlstadt.  Walter

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Re: did I possibly come up with a new topping??
« Reply #5 on: August 28, 2013, 11:43:02 AM »
A teacher here, whose wife was Governor Taft's personal chef for his 8 years in office, tried the taylor ham.   He burst out -SPAM ON STEROIDS!!!!  I am suprised I can not recall a pizzeria using it as a topping. Am I the first commercial shop to do so?   Wishful thinking but it could be my claim to fame ;D  Walter

The Taylor Ham didn't brown enough for my likes.  I like it crispy/blackened a bit on the edges.  I sliced it the same thickness as we slice our pepperoni and that blackens a bit.  I guess it is all that good stuff in the TH that keeps it from browning faster.  I may try cooking it a bit and then putting on the pie as it goes in the oven.  Walter
« Last Edit: August 28, 2013, 11:53:44 AM by waltertore »

Offline scott123

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Re: did I possibly come up with a new topping??
« Reply #6 on: August 28, 2013, 11:58:55 AM »
Walter have you noticed that the taste is different than when you were a kid?  It was definitely tangier when I was younger.

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Re: did I possibly come up with a new topping??
« Reply #7 on: August 28, 2013, 12:03:22 PM »
Walter have you noticed that the taste is different than when you were a kid?  It was definitely tangier when I was younger.

Scott:  I don't know.  I left NJ to play music around 17 but have gone back regularly and usually try to hit a dinner for a good breakfast with taylor ham.  It was too expensive for my parents budget (10 people under 1 roof) so we only had it for special occasions as a kid.  Maybe it is just the cloth wrapping, the grease, smell, texture, that takes me back home.   Have you heard of any shops using it as a topping?  It is always fun to think one figured something new but I realize at this point in the history of the world very little is new.   Walter

Offline deb415611

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Re: did I possibly come up with a new topping??
« Reply #8 on: August 28, 2013, 12:07:05 PM »
Walter have you noticed that the taste is different than when you were a kid?  It was definitely tangier when I was younger.

Scott - I noticed that.  I didn't eat a lot of it as a kid because we couldn't get where I grew up but always was something that was a treat when we went to visit relatives in NJ.  When I moved to CT a few years ago I saw it at shoprite and tried it again and it's not quite how I remember which could be simply it's one of those built up food memories that isn't the same just because.

I have a recipe for it, I have never tried it but have heard that it is close.  You'd be able to play around with the culture ( I can't remember what it uses) and time curing to change the tanginess.

Offline scott123

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Re: did I possibly come up with a new topping??
« Reply #9 on: August 28, 2013, 12:27:52 PM »
Homemade taylor ham, Deb? Curing makes me nervous  ;D

Walter, I did a little digging and found this:

http://slice.seriouseats.com/archives/2012/05/my-pie-monday-squash-blossoms-pork-roll-montanara-and-more-slideshow.html#show-243185

It's definitely unique, but you're not the first person to think of it.


Offline Mmmph

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Re: did I possibly come up with a new topping??
« Reply #10 on: August 28, 2013, 12:34:16 PM »
I did a little digging and found this:


I can get those small packages of Taylor here in NC...For an exhorbitant amount of $$$.

As a younger man living in Maryland, I was a meat cutter for several years. Our deli counter sold the real deal with the waxy cloth coating. I'd regularly grab a slice for myself when cutting it for others. One customer wanted it by the one pound chunk. He made a Taylor ham hash with potatoes and onions.

I miss this stuff.
Sono venuto, ho visto, ho mangiato

Online waltertore

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Re: did I possibly come up with a new topping??
« Reply #11 on: August 28, 2013, 01:13:16 PM »
Thanks for doing that research Scott!  I am really suprised more NJ shops aren't doing it as I sit here in Ohio thinking on things.  Our little OH village of 3,000 has  a family owned grocery store that is continually catering to the 6 figure plus residents (I am no where near one of these earners) and I asked them about taylor ham.  They now carry it and it sells well enough to keep it on the shelf.  The Boars Head truck delivers it.  I also got them to carry Polly O ricotta and mozz.  The ricotta is still on the shelf but the mozz failed.  The TH  I get is the cloth wrapped and costs almost $10.  Walter

Offline beckinoz

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Re: did I possibly come up with a new topping??
« Reply #12 on: November 14, 2013, 09:29:07 PM »
In Australia, a pizza with cheese, ham and egg (some also add bacon) is called An Aussie.  While I am not a fan, a lot of people I know often order this.


 

pizzapan