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Scrapple........
rcrxmike_2
Member Posts: 3,275
I came from mid state PA, and surprisingly, you'ld think after all these years that somewhere in the cold Northwest of the state, I'd find some of the stuff I grew up with.... but no. Well some Mennonites opend a little grocery store here and wahoo! Beef Lebanon Bologna, Twice Smoked Bologna, and SCRAPPLE! Now, if they just got Tastycake pie's I'd be golden! Nothin like roast beef hash, with sunnyside up egs and a little slice of scrapple on a cold mornin!
Comments
I came from mid state PA, and surprisingly, you'ld think after all these years that somewhere in the cold Northwest of the state, I'd find some of the stuff I grew up with.... but no. Well some Mennonites opend a little grocery store here and wahoo! Beef Lebanon Bologna, Twice Smoked Bologna, and SCRAPPLE! Now, if they just got Tastycake pie's I'd be golden! Nothin like roast beef hash, with sunnyside up egs and a little slice of scrapple on a cold mornin!
I'm with you on the TastyKakes and the Lebanon bologna, but pass on the scrapple.
My best bro lived in Lansdale ,and he loves the stuff.
Gets it whenever/whereever he can.
I pass when he offers me some.
i don't know and not sure I want to...
4 lbs ground meat , See NOTE
water
cornmeal
buckwheat flour , see recipe
3 ounces salt
1/4 ounce black pepper
1/4 ounce sweetened marjoram
1/4 ounce nutmeg
1/4 ounce thyme or 1/4 ounce sage
2 1/2 ounces onions
1 pinch mace (optional)
1 pinch red pepper (optional)
Directions:
1NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
Read more: http://www.food.com/recipe/real-scrapple-139484#ixzz1ks8BI0JO
quote:Originally posted by JnRockwall
i don't know and not sure I want to...
4 lbs ground meat , See NOTE
water
cornmeal
buckwheat flour , see recipe
3 ounces salt
1/4 ounce black pepper
1/4 ounce sweetened marjoram
1/4 ounce nutmeg
1/4 ounce thyme or 1/4 ounce sage
2 1/2 ounces onions
1 pinch mace (optional)
1 pinch red pepper (optional)
Directions:
1NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
Read more: http://www.food.com/recipe/real-scrapple-139484#ixzz1ks8BI0JO
Wow! thanks! I gotta whip some of this.....
I looked it up,,YUK,,You Yankee's have the nerve to pick at us for eating grits when your eating a meatloaf made from all the leftovers you could sweep up off of the floor [;)]
who you callin yankee[}:)]
i live south of the mason dixon line[;)]
Octopus....... crayfish.....yum......
Scrapple [:p][:p][:p] We have it every sunday for breakfast. The greatest stuff on earth.
There! that man knows 'the good stuff'!
Think Hot dogs....
Octopus....... crayfish.....yum......
I've had squid deep fried, sauteed, and grilled, never care much for it; it's not terrible, just not worth the expense when I don't particularly like it that much. So I don't think I'd bother with Octopus.
Crayfish/crawfish on the other hand I love them boiled up, especially with some cob corn and potatoes.
. Pudding is one of the products from butchering a pig. After the pig was dressed and boned, the bones, organs and head were put into a cast-iron kettle over an open fire. After everything was cooked tender, the bones were removed, the broth strained, and any meat and organs were ground up. The broth would be reduced, some of the ground meat added, and thickened with corn meal and buckwheat flour to make "scrapple." The remainder of the ground meat would be returned to the kettle with some freshly processed lard and cooked until all the moisture was removed -- that is pudding[:p][:p]
Read more: http://www.post-gazette.com/pg/11160/1152227-34.stm#ixzz1ksG048sQ
No thanks!
quote:Originally posted by rcrxmike_2
Think Hot dogs....
Octopus....... crayfish.....yum......
I've had squid deep fried, sauteed, and grilled, never care much for it; it's not terrible, just not worth the expense when I don't particularly like it that much. So I don't think I'd bother with Octopus.
Crayfish/crawfish on the other hand I love them boiled up, especially with some cob corn and potatoes.
Squid and Octo.... get out grandma's pressure cooker..... takes out the rubberiness, Can of clam broth, kosher salt, bay leaves, cayenne, (a dash) pepper, and 'Old Bay Seasoning, shot of accent. chinese restaraunt here has Crayfish and Hot Octopus, really spicey....
Scrapple [:p][:p][:p] We have it every sunday for breakfast. The greatest stuff on earth.
Try "HAINES'" market,in Mickleton NJ. They make the BEST ON EARTH!!
I looked it up,,YUK,,You Yankee's have the nerve to pick at us for eating grits when your eating a meatloaf made from all the leftovers you could sweep up off of the floor [;)]
Yankee born and raised here.....I'd eat a ton of grits (with salt & butter, of course) before I'd take a single forkful of scrapple.
You can keep the boiled okra though.[;)]
I looked it up,,YUK,,You Yankee's have the nerve to pick at us for eating grits when your eating a meatloaf made from all the leftovers you could sweep up off of the floor [;)]
these "dumb dutchmen" (and i am one) that settled these parts left nothing to waste, they couldnt afford to!
the result is some good eating from what other more affluent groups would turn their noses at or just throw away[:(]
quote:Originally posted by forgemonkey
,,,,,and don't ferget 'calf brains and scrambled eggs',,,,,now, there's some eatin',,,,,[;)]
had it many many times at home!
wife doesnt like it, so when i manage to get some i am on my own cooking and eating (she wont even sit to table and have to see it)
when we were dating, she asked what that meat on the table was, i told her "beef" and she should try some before i told her what cut and she judged by that
said it wasnt bad, but didnt really care that much for it, and then RAN for the toilet when i told her it was tounge
Taylor pork roll is another favorite from my days in S. Jersey. [:p]
...Ill pass on the chicken peckers, eyelids, pig lips, parts & pieces.
..Lord Lord, some of ya'll would saddle right on up to a bucket of Shark Chum then fight over the last spoonful...[;)]
Calves brains, Souse, Head Cheese, Blood Pudding, Pickled Tongue, Pigs Feet.......[xx(]
and yet these foods my Grandparents ate without a second thought. Not so very long ago the entire animal was used for something! [;)]
Scrapple is about as far as I can go.
Calves brains, Souse, Head Cheese, Blood Pudding, Pickled Tongue, Pigs Feet.......[xx(]
and yet these foods my Grandparents ate without a second thought. Not so very long ago the entire animal was used for something! [;)]
My guess the entire animal is still used, mainly in pet food.
I was thinking of Scrapple yesterday but I didn't wanna go to the shops near my work to pick them up. I think I'll get some when I go back to work and save a few in the freezer.
jwb267 - Where the "apple" in your scrapple? jokes my good man [:D].
When I was a kid tastykakes were .13 or 2 for .25.....now they are $1.50 each.
Taylor pork roll is another favorite from my days in S. Jersey. [:p]
Taylor Pork Roll, yum![:p]
and, you're dating yourself, posting those tastykake prices[;)]
quote:Originally posted by gesshots
When I was a kid tastykakes were .13 or 2 for .25.....now they are $1.50 each.
Taylor pork roll is another favorite from my days in S. Jersey. [:p]
Taylor Pork Roll, yum![:p]
and, you're dating yourself, posting those tastykake prices[;)]
Those prices were early/mid sixtys. My age is well documented here - 56 and counting. [:D]
I think we need to eat the stuff from days gone by to remember. I guess the Jews got it right with Passover eats. Wouldn't touch that Gifliter fish 'cos this Jap don't eat carp [:D]. But I'll drink the crap out of their Blackberry wine.
and souse?
I don't eat either one...[xx(]
So what's the difference between scrapple
and souse?
I don't eat either one...[xx(]
Souse (according to my Panamanian homey) is basically pig's feet in damn spicy citrus sliced onion pickle. Think pickled pig's feet in jars but better.
It's made from everything the government won't allow in hot dogs.
We gone too hoity-toity with filette and other easy to cook bit off the cow. I can remember my pops grilling some beef kidney over the grill with soy sauce, garlic, ginger and green onion sauce. Didn't know what the hell cow part it was but it was the best. I think I'll pick up a few kidneys to grill for next weekend since the weather's nice.
I think we need to eat the stuff from days gone by to remember. I guess the Jews got it right with Passover eats. Wouldn't touch that Gifliter fish 'cos this Jap don't eat carp [:D]. But I'll drink the crap out of their Blackberry wine.