Scrapple

Apexcarver wrote: I can't be the only one on here is loves the grey pasty brick that becomes fried awesome. Scrapple.. possibly the equal of Bacon?

Not a chance. I grew up in the heart of scrapple country and I won't touch the stuff at any price.

ZOO wrote: I have no idea what that is . . . but I've read about "sh*t on a shingle" and maybe it is that?

SOS is creamed chipped beef on toast, and is actually good. Scrapple is all the crap that's not good enough to make hotdogs out of, mixed with gravel, sawdust, and lard, then fried into a burnt pile of crap.

A relative visited me here in PA when I first moved here, and went out to breakfast at a local diner. When asked for his choice of breakfast meats, he asked what scrapple was. The waitress, very diplomatically, said "I don't know how to tell you what is in it and have you still want it" He ordered it, and is now satisfied that he has now eaten enough for a lifetime.

It is very good for using up the stuff that was leftover from hotdog production, which was leftover from sausage production, which was left over from actual pork butchering.

Duke wrote: Scrapple is all the crap that's not good enough to make hotdogs out of, mixed with gravel, sawdust, and lard, then fried into a burnt pile of crap.

Sounds like goetta except it's steel cut oats and fried until crispy.

That reminds me to check Kroger tomorrow.....

Anyone here ever heard of "combination sandwiches"?

I've tried Haggis, it's gross. Sigh, but I guess I shouldn't talk. I'm British, and grew up eating blood pudding.

Mmmm, Mmmmm, good. My mother and I make something similar at least once a year. Pig liver, skin, jowl, ear, butts, and rice and a 5 gallon pressure cooker. Down here it's call Liver Pudding. Mmmm, Mmmm, good. I'm out of it, I think I'll call Mom and see if she's got plans for this Saturday.

Never had it, i'd probably try it.

My Grandparents had a self sufficient farm. Nothing from the pig was wasted, hardly. Things like ham hocks and head cheese were very good. Then there was the true old fashion Pot Cheese.Not related to the pig. And then in the spring we had Jack wax. Not sure how it was spelled. Delicious but very rich.

Yeah, I have vague memories of ham hocks and pig's feet with split peas.

Wifes grandparents ate a lot of scrapple.

Fat back too.

Me; what's that white stuff? Wife; they fry the fat off the edge of ham and eat it.

BoostedBrandon wrote: Anyone here ever heard of "combination sandwiches"?

You mean funeral meat?

Like bacon, I love the smell of it cooking but can't eat it or any other pork product without GI track issues.

Lots of folk cut the scrapple too thick, and then don't cook it enough. At least imo. I don't like it grey and squishy on the inside. I want it hard and crusty throughout.

Scrapple, chipped beef, haggis, etc, depends on who prepares it. I've had 'em good, I've had 'em horrible.

Ranger50 wrote:

BoostedBrandon wrote: Anyone here ever heard of "combination sandwiches"?

You mean funeral meat?

My MIL doesn't call it that, but she isn't known to call things by their names. She uses "that one place" and "well, you know" a lot.

But yes, it is a funeral dish. It's basically what's left in the fridge, or into a grinder, and smeared on bread. I haven't tried it, but my wife hates it.

Appalachia folk are weird! You are a transplant though.

In reply to BoostedBrandon:

I grew up on it, but in MI the stores called it sandwich spread. Same basic princple, left over lunch meats from the deli about ready to spoil, grind it up, throw some mayo and relish in it, scoop it out into a container and resell that spoiled meat as fresh.

Lesley wrote: I've tried Haggis, it's gross. Sigh, but I guess I shouldn't talk. I'm British, and grew up eating blood pudding.

Haha. I am a British citizen and I grew up eating British breakfast (or gravy and biscuits).

It must be my ancestry but haggis is proof that God loves us and wants us to be happy.

Steak and kidney pie is right up there too.

Shawn

93EXCivic wrote:

Lesley wrote: I've tried Haggis, it's gross. Sigh, but I guess I shouldn't talk. I'm British, and grew up eating blood pudding.

Haha. I am a British citizen and I grew up eating British breakfast (or gravy and biscuits).

How about bacon-fried bread? Is there anything better than that?

I've had that before.

In Newfoundland they eat something called scrunchions. It's pork rind or pork fat cut into small pieces and fried til crispy. The crispy parts, and the cooked fat are used as a topping on some foods (like fish and brews), or as flavouring when cooking. The word scrapple reminded me of scrunchions.

We called the pork rind crackly. As kids, we'd fight over who got that. Dang, that was good. I think I'd hurl if I tried to eat some now!

I've never eaten scrapple but I did enjoy the movie.

Lesley wrote:

93EXCivic wrote:

Lesley wrote: I've tried Haggis, it's gross. Sigh, but I guess I shouldn't talk. I'm British, and grew up eating blood pudding.

Haha. I am a British citizen and I grew up eating British breakfast (or gravy and biscuits).

How about bacon-fried bread? Is there anything better than that?

Other then biscuits and gravy (that is the Southern part of me coming out), not there isn't. I wish I could find decent English style back bacon.

It's funny how all this stuff (scrapple, Spam, goetta, pâté, bratwurst, boudin, blood sausage, haggis, head cheese, hot dogs) is basically sausage - variations of Leftover Stuff Ground Up - and yet cleaves fairly strictly along cultural lines.

I have been jonesing for liver pâté lately. Can't get Chuck to even try it.

I just had scrapple and eggs for dinner.