|Wierd question. Does anyone here eat Scrapple?||Kristin|
Sep 23, 2003 12:21 PM
|Do you have any good recipe's? One that is tried and true. I've been trying to--and can't--duplicate my great grandmothers recipe.|
|You can try these :O)||Live Steam|
Sep 23, 2003 12:41 PM
|Never had it, but willing to try it. What do you eat it with? It sort of reminds me of hagus :O)
|Don't think I could eat it if I had to make it from scratch...||The Walrus|
Sep 23, 2003 2:26 PM
|...although I love the stuff. My mother would slice it, dredge it in flour and fry it, serving it with syrup or honey--the version I know is basically cornmeal mush (if that sounds gross, think of it as polenta) with ground pig parts, so it's a good replacement for pancakes. Maybe serve with eggs.
!!?!?!?!!?? Bite your tongue, sir!
|Oh it's good!||Dwayne Barry|
Sep 23, 2003 3:20 PM
|We always ate it with either ketchup or syrup as a breakfast food with your eggs, bacon, toast, etc.
Although I often preferred scrapple sandwiches. White bread (I didn't know there was any other kind when I was a kid) and ketchup. Scrapple is best sliced thin and pan fried until nice and crispy!
|OH MY!||LO McDuff|
Sep 23, 2003 12:50 PM
|Growing up in Philly I can vouch that it is practically a religious experience. It is a breakfast meat and delicious. The best I've tasted is Habersett's (sp?). Originally a Pennsylvania Dutch food that was brought into Philly. My dear old mother sends me scrapple a couple of times per year. |
|If you eat it and ride a bike...||moneyman|
Sep 23, 2003 2:03 PM
|This is what you end up with!
Isn't scrapple like leftover parts from the slaughterhouse? The stuff that's not fit for hot dogs? Not that it doesn't taste good (I wouldn't know), but I don't think I could bring the stuff to my mouth without gagging.
Here's an interesting link: http://www.globalgourmet.com/food/sleuth/0998/scrapple.html
But what parts of the hog go into the creation of scrapple? After the ham, bacon, chops and other cuts of meat are taken from the butchered pig - what remains are fixings for scrapple - including the meat scraped off the head. Scrapple may contain pork skin, pork heart, pork liver, pork tongue - even pork brains. Those faint of palate needn't venture any further.
Hope you enjoy it, Kristin. I think I'd keep it as a loving memory of my Great Grandmother, rather than a modern-day culinary experiment.
|Well, thanks for that visual! No more scrapple for me! (nm)||The Walrus|
Sep 23, 2003 2:29 PM
|Thanks for the skid mark, $$!||sacheson|
Sep 23, 2003 2:30 PM
|It takes a true man to display a chamois on the web!|
|One should not speak on subjects for which they possess no knowledge.||Kristin|
Sep 23, 2003 3:00 PM
|Good God man! My great grandmother, god rest her blessed soul, was no hog butcher!! Nor was she even the wife of a farmer. Can you imagine? My little Nana out in the back yard slinging hog brains? As if! If you knew anything about anything--which apparantly you do not--then you would have known that Scrapple is a traditional breakfast food among New Englanders which is made from the stock of ham or turkey bones. It is most often made durning the holidays after a large meal has been served. Not that you deserve this little bit of education--since you so arrogantly tried to educate me in your ignorance. Please enjoy your newfound image of Scrapple. I will continue to enjoy the dish til I'm too old to cook. You, I fear, will never know the pleasure.
|scrapple is pork according to this||ColnagoFE|
Sep 23, 2003 3:07 PM
|Nope, not limited to Pork||Kristin|
Sep 23, 2003 3:14 PM
|It can be made from Chicken Stock or even Beef--though that's really rare. Some people use the innards of the animal to make it. But those are typically frugal farmers. My Nana always made it from a boiled ham bone after Christmas Eve dinner and from the boiled turkey bones after Thanksgiving. mmmmm. I can smelled it cooking in the cast iron skilet.|
Sep 24, 2003 7:04 AM
|Lighten up. You asked about scrapple, I did a quick search and shared what I found. Tried to have a little fun and you rip into me like I was calling your Nana something awful.
FYI - The information I read was that it originated with the Pennsylvania Dutch, (who weren't Dutch at all), and the last time I looked, Pennsylvania wasn't considered to be a part of New England.
As far as me never knowing the pleasure of scrapple, you are right. Knowing what I know after my research, I wouldn't touch it if I was starving.
And as far as speaking on subjects I know nothing about, I'm just following your lead.
|Lighten up Francis||Kristin|
Sep 24, 2003 7:36 AM
|I was merely joking back with you. What? You couldn't tell the difference? Well, I guess if you're gonna dish it out...
Anyway, it completely amazes me, in this technological age, how often people read 3 paragraphs written by a complete stranger and walk away assuming themselves an experts on a given subject. BTW, Pennsylvania is in New England. It is one of the original colonies and it is where the Declaration of Independance was signed. There are those who may disagree with me, but they are wrong. ;-)
|Let's carry this one step further||moneyman|
Sep 24, 2003 7:57 AM
|After extensive research, I have come to the conclusion that New England consists of the following states:Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. Pennsylvania does not show up anywhere on that list. (http://www.visitnewengland.com/)
Where was the Declaration of Independence was signed? At the bottom.
I am no expert on scrapple, never claimed to be one, nor do I intend to become one.
Thank you for your time.
|Good one Francis. You're pretty funny. nm||Kristin|
Sep 24, 2003 8:08 AM
|Habersett's.........The best.||Len J|
Sep 23, 2003 4:01 PM
|As another Philly boy, I love it.
My favorite is Pan fied slices, spread between two pieces of light white toast with Ketchup, it doesn't get better than this for breakfast.
Do the same but add an egg easy over, and you don't need anything else.
As to what is in it, it's no worse than a hotdog, sausage, or anything else that is ground up.
Don't knock it if you haven't tried it.
Sep 24, 2003 5:50 AM
|Funny timing - my co-worker (lives in Philly) just brought me 5lbs of it ($5). I dunno how to make it from scratch, and try not to think about it, but I like it.
I slice in 1/4-1/2" pieces and fry it up w/some butter, serve it on the side w/some scrambled eggs. My 3 y/o loves it - he'll down 2 pieces & 2 eggs.
Reading the label, it's not really horrible for you - especially in the world of breakfast meats.
I didn't know it could be made from ham, turkey, etc. but it makes sense. Thanks for that bit of trivia, it will make good fuel for lunchroom banter.
|I like X,Y and J....||Tri_Rich|
Sep 24, 2003 5:56 AM
|I'm sorry, I thought you said Scrabble.|
|Naw, but scrambled eggs and brains is the||OldEdScott|
Sep 24, 2003 6:32 AM
|breakfast of champions here in the rural South. Recipie: Four eggs. One pig's brain. Half stick butter. Glomp it all in an iron skillet and cook to desired consistency. THEN go ride 40 miles.|
|The Oxford Club, Missoula, MT||moneyman|
Sep 24, 2003 6:57 AM
|Is (in)famous for that delicacy. They hold an all-night (legal) poker game in the back room. After all the money changes hands, they adjourn to the the cafe section and eat that food that you mention. At least that's the way it was 20+ years ago. I haven't been to Missoula in ages, so I don't know if the place is still standing. Right downtown near the old NP depot.