Top 10 Trout Streams in PA (only name brands)

jifigz said:
I had to Google "pork roll." I wasn't familiar with the term. I used to spend quite a bit of time in Philly, too, but in central Pa, pork roll ain't a thang.

Now I buy Spam Single packets by the case for my breakfast sammies
Click to expand...
Dear jifigz,

Weis and Giant around here both have pork roll. Weis has Taylor and Hatfield pork roll. I prefer Hatfield brand because the slices are the perfect size to fit a full-sized bagel. The Taylor stuff is smaller diameter and you need 2 slices! Think in terms of standard arbor fly reels. Hatfield is a size 6/7 reel and Taylor is the size of a 3/4 reel in diameter. 😉

Regards,

Tim Murphy 🙂
 
Cznymph said:
The Coudersport Shop N Save has it in the meat department.
Click to expand...

Yeah, you can find it in spotty places further north and west, but it’s not consistently present up there.

My FIL’s cabin neighbor (Sabinsville) retired and lives full time up there now. He’s a NJ guy and a huge pork roll fan. He struggles to get it up there and asks my FIL to bring a load up for him when he comes up. Next time I see him I’ll mention you can get it in Coudy. He’s picky though, only eats Taylor.
 
Bamboozle said:
According to an Internet search, your local Weis Markets sells the stuff... However like where I am, you don't see it on diner menus.

IMHO - Spam is only similar in that it will give you heart disease just as fast but taste and texture-wise, they are way different and unaltered Spam won't curl up like a whole fish in a pan like pork roll.

Which is reminder that if you buy some, cut a couple of slits around perimeter of the slice before cooking so it lays flat in the pan.
Click to expand...
I will look at Weis. I tend to be more of a Giant shopper, but there is a Weis very close to the high school where I work, and I go there often, so I will give it a look there.
 
Summer picnics around the pool always included grilling some pork roll slices (with slits cut so they didn’t roll up) along with the hamburgers and hotdogs. A fresh tomato slice, Mayo, and ketchup accompanied the burger and slice of pork roll. We called it a Trenton Burger in lower Bucks County. Good eatin’, Clark!!!
 
td566 said:
Summer picnics around the pool always included grilling some pork roll slices (with slits cut so they didn’t roll up) along with the hamburgers and hotdogs. A fresh tomato slice, Mayo, and ketchup accompanied the burger and slice of pork roll. We called it a Trenton Burger in lower Bucks County. Good eatin’, Clark!!!
Click to expand...
The slit is very important to avoid roll up. I always do that.
 
wildtrout2 said:
The slit is very important to avoid roll up. I always do that.
Click to expand...

A rookie scrapple chef will serve a pile of mush instead a nice browned slice because they don't know that you leave the scrapple ALONE and don't keep lifting it up with a spatula or turner.

Same deal with pork roll, if you get something that looks like a diaphragm or something left over from a game of half-ball, they never cooked it before... 😉
 
Bamboozle said:
A rookie scrapple chef will serve a pile of mush instead a nice browned slice because they don't know that you leave the scrapple ALONE and don't keep lifting it up with a spatula or turner.

Same deal with pork roll, if you get something that looks like a diaphragm or something left over from a game of half-ball, they never cooked it before... 😉
Click to expand...

Scrapple…If pan frying, drop it and don’t touch it until the grease is bubbling up heavy through the top side. That’s when it’s ready to be flipped. If properly cooked it’ll release itself from the pan and not stick. If it starts to stick, break, or crumble on you, ease the spatula back out and let it go longer. Cook an equal, or just slightly less than equal, amount of time on the second side as the first side took. Properly cooked pan fried scrapple takes 20 minutes or so. You want the surface uniformly crispy and the center soft yet, but not mushy. I love it deep fried though, that’s how it’s best IMO. I think most restaurants do deep fry it…better, and faster if you’re doing it to order.

Edit: Cutting it at a uniform thickness is also important. I like mine about a 1/4-1/3” or so. I’m sure most restaurants slice it on a deli slicer.

Pork roll is easy. Cut a couple slits, melt a tablespoon of butter in a fry pan and cook each side until it’s just a little browned.
 
Last edited:
jifigz said:
I will look at Weis. I tend to be more of a Giant shopper, but there is a Weis very close to the high school where I work, and I go there often, so I will give it a look there.
Click to expand...

I didn't check Giant in your area but you can do that online as well.

FWIW - You local Walmart's DON'T stock the Case brand Walmart sells. Weis sells Taylor pork roll.
 
Swattie87 said:
Scrapple…If pan frying, drop it and don’t touch it until the grease is bubbling up heavy through the top side. That’s when it’s ready to be flipped. If properly cooked it’ll release itself from the pan and not stick. If it starts to stick, break, or crumble on you, ease the spatula out and let it go longer. Cook an equal, or just slightly less than equal, amount of time on the second side as the first side took. You want the surface uniformly crispy and the center soft yet, but not mushy. I love it deep fried though, that’s how it’s best IMO.

Pork roll is easy. Cut a couple slits, melt a tablespoon of butter in a fry pan and cook each side until it’s just a little browned.
Click to expand...

Have you ever cooked or figured out "pudding?"

One time I ordered some at the Carlisle Farmer's Market Restaurant and the waitress said, "you don't want that."

Another time I inquired about some at an Amish butcher at the Lancaster Central Market and he said, "you don't want that."

Of course I bought it anyway, but no matter how I cooked it it tasted like shredded paper towels soaked in grease. I also bought some at the Bird in Hand Farmer's Market & Fairgrounds Farmer's Market and had similar results.

There must be a trick to it because all of the PA Dutch Farmer's Markets sell the stuff.
 
Best scrapple I’ve ever tasted is at what I assume is a Mennonite owned diner in New Holland. Theirs is super thick, getting close to 1/2” probably, which is thicker than I cook it at home, super mild and cooked perfectly (deep fried) every time. It’s right down the road from where I get my vehicles serviced, so I stop in there any time I down for service.
 
Bamboozle said:
Have you ever cooked or figured out "pudding?"

One time I ordered some at the Carlisle Farmer's Market Restaurant and the waitress said, "you don't want that."

Another time I inquired about some at an Amish butcher at the Lancaster Central Market and he said, "you don't want that."

Of course I bought it anyway, but no matter how I cooked it it tasted like shredded paper towels soaked in grease. I also bought some at the Bird in Hand Farmer's Market & Fairgrounds Farmer's Market and had similar results.

There must be a trick to it because all of the PA Dutch Farmer's Markets sell the stuff.
Click to expand...

Negative. Similar to blood sausage?
 
Bamboozle said:
The first pork roll egg & cheese breakfast sandwich I ever had was from a deli near the old Holmesburg Prison in Philly and it was love at first bite. The Philly version was on a kaiser roll, probably an Amoroso which will do in a pinch although my favorite are from National Bakery in Scranton.

When eating breakfast out, scrapple is usually my #1 breakfast side meat choice (thick but fried crispy and plain with nothing on top) but I'll opt for pork roll instead if they have it because it is scarce as hen's teeth in diners north of Bucks County.

I like Taylor because it was heavy touted by Pixanne, Captain Noah and other local hero's when I was a kid so it was what my mother bought and I've just grown accustomed to and expect the "tang." I've always wondered about the Case brand I see in Walmart and something from Shady Maple has my interest.
Click to expand...
Case is really good, but to each their own. Try the Case Tangy and get back to us. Taylor is decent, and Hatfield is too 🤙
 
So scrapple. How do you eat it?

I was taught plain was fine, and the only three acceptable condiments are black pepper, maple syrup, and ketchup. Black pepper and maple syrup can be used independently or together, but neither can be used in combination with ketchup. Is that correct?

(I’m a black pepper AND maple syrup guy.)

Edit: I love that there’s a certain and understood decorum when it comes to the breakfast meats, also.
 
Last edited:
You must log in or register to reply here.

Latest posts

Montana Angler Fly Fishing
Montana Angler Fly Fishing
Harman's North Fork Cottages
Wayward Trading”/> </center> </div> </div> </div> <div class=


Real Time Data From
the USGS Site

Share this page

Back
Top