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Home Brew Forums > Food and Beverage > Cooking & Pairing > Taylor Ham and Cheese
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Old 03-12-2012, 05:45 PM   #31
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Oh, speaking of specialty offal meats, I tried making liver mush a few weeks ago. I was saddened when I realized I didnt like it :-(

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Old 04-24-2012, 12:55 AM   #32
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hatfield makes pretty good pork roll- but taylor is the king. THE&C w SPK is the best breakfast... all wrapped in foil and hot and gooey. Also - i thought the "coney" hot dogs from upstate are different from "coney island" dogs from michigan. They are not all beef (i think pork, beef and veal) are unsmoked and cured, and have a clear casing - they are white and are also called "white hots". i don't think they came from Michigan, but from the german settlers in the area. does anyone else have more skinny on the conies from the 'cuse?

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Old 04-24-2012, 02:59 AM   #33
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My MIL (from NJ) has been staying with us for the last few weeks. Just before she arrived, I ordered a couple of Taylor hams so we could have T/H & cheese sandwiches.

Tonight, I get home from work and my wife was cooking a tri-tip on the grill and my MIL was in the kitchen making Taylor ham and green beans! (olive oil, garlic cloves, green beans & diced Taylor ham).

Holy crap! This was good! She said she's never made it before, but knew I liked green beens w/ bacon, so she thought she'd try the Taylor ham.

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