Pork Roll (and the last Scallops)
Mrs Bear caught a box of 10 slices of Pork Roll on sale, and brought them home to her Honey “Bear”.
So since I have stayed away from the Pre-sliced Pork Roll in the past, I made a test on these. I used to Fry them all up, and then try to reheat them in various ways, only to find the reheated ones a little dry & very tough. So this time I only fried the amount we were going to eat each time.
At 2 slices per Sammy, this came to 6 slices for our first 3 Sammies & 4 slices for 2 Sammies for me on the second night.
This was a Much better way to do it—They were all nice & Tender!!
BTW: Frying is the only way I’ll prepare Pork Roll, as Grilling dries the slices out too much.
I threw a slice of Cheese with each one the first night, but not the second night. Pork Roll has to be one of the only Sammies I like more without cheese.
I also threw the last 3 Scallops on the plate along with some Dill Pickle Chips.
That last picture is just for those who think there’s no Humidity in Pennsylvania. That condensation is on the outside of my Patio Doors every morning for the last 6 weeks, until about 11 AM, when the Sun burns it off.
Enjoy the Pics,
Bear
4 Slices of Pork Roll Frying. Cuts on edges prevent the slices from cupping & curling:
Browning nicely:
Just the way I like them:
Two Rolls with Mustard & added some American Cheese:
Bear's SupperMelted the Cheese, close 'em up, add the leftover Scallops, and some Dill Pickle Chips:
This picture is for those who think it never gets Humid in PA.
This is what my Windows have looked like nearly every morning for about the last 6 weeks:
Mrs Bear caught a box of 10 slices of Pork Roll on sale, and brought them home to her Honey “Bear”.
So since I have stayed away from the Pre-sliced Pork Roll in the past, I made a test on these. I used to Fry them all up, and then try to reheat them in various ways, only to find the reheated ones a little dry & very tough. So this time I only fried the amount we were going to eat each time.
At 2 slices per Sammy, this came to 6 slices for our first 3 Sammies & 4 slices for 2 Sammies for me on the second night.
This was a Much better way to do it—They were all nice & Tender!!
BTW: Frying is the only way I’ll prepare Pork Roll, as Grilling dries the slices out too much.
I threw a slice of Cheese with each one the first night, but not the second night. Pork Roll has to be one of the only Sammies I like more without cheese.
I also threw the last 3 Scallops on the plate along with some Dill Pickle Chips.
That last picture is just for those who think there’s no Humidity in Pennsylvania. That condensation is on the outside of my Patio Doors every morning for the last 6 weeks, until about 11 AM, when the Sun burns it off.
Enjoy the Pics,
Bear
4 Slices of Pork Roll Frying. Cuts on edges prevent the slices from cupping & curling:
Browning nicely:
Just the way I like them:
Two Rolls with Mustard & added some American Cheese:
Bear's Supper
This picture is for those who think it never gets Humid in PA.
This is what my Windows have looked like nearly every morning for about the last 6 weeks:
