Scrapple?

[maytagbear]

The only scrapple I like..........

is one that I think only my Grandmother made. She lived in SW Ohio, and there was a local packing house, Decker's, that put up bacon ends and pieces ("trim") in three pound boxes.

Yes, bacon scrapple.

Yum! Don't ask me for particulars, it died with her. She was not one to write down recipes/methods. The only way to get a recipe was to shadow her in her kitchen. I thought Ma had done that. Otherwise, I would have, in December 1977, the last time I had bacon scrapple.

Lawrence/Maytagbear

 

[twintubdexter]

the crazy stuff you remember...

Many years ago when we lived in Cupertino California our next-door neighbor Danny had, among other bizzare stuff in his cupboards, an old can of Philadelphia Scrapple. The can at that time was very old but you could still read the paper label. The ingredients listed things like cow and pig "innards," but the worst was "pig snouts"...yick! When I think about all the hot dogs I've scarffed down over the years I've probably eaten snouts and more and thought they were delicious. Years later when Danny passed away I remember tossing that can of Scrapple in the trash while cleaning out his house.

 

[joe_in_philly]

I agree with Darren. I eat it a few times a year, and enjoy the taste, especially when it is crispy outside and soft inside. Generally, it is served as a breakfast side, like sausage or bacon. Whenever people visit, scrapple is one of the Philly foods to try, along with cheese steaks and soft pretzels. Most people like scrapple, although a few change their mind when they find out what is in it. Really it is not much different than what goes into sausage or hot dogs, except its name more accurately describes it.

 

[moparguy]

I totally agree! And it is also good as a scrapple and egg sandwich!

 

[jerrod6]

I loved scrapple but then I grew up in the Philadelphia area.  Always had the  Habbersett  brand - maybe they included less pig head, ears,  toes, lung, brain, throat, snout, or  tail, or whatever is in the stuff or maybe they included some pork roast meat.  Pig ..is Pig...it's all the same no matter where you get the cut from.   All cuts have been subjected to whatever the pig did while alive.  

 

I don't have it anymore because I no longer eat any meat products but I remember the taste. I liked it like Joe posted,   crispy on the outside softer inside.  Kinda like chomping through the crisp bone to get to the meaty pig muscle.

 

 

 

[launderess]

Had No Idea I Was Surrouned By A Bunch Of Hillbillies! *LOL*

Bet y'all go to one of those yelling, screaming, rolling and crawling on the floor churches. *LOL*[this post was last edited: 5/7/2012-18:46]

 

[wayupnorth]

Thanks, but no thanks on the scrapple. I would rather have for breakfast bacon and then the eggs cooked sunny side and basted in the grease a couple times a year. Just like I had as a kid when we had no idea what cholesterol even was. Although when I was in the south I found grits to be extremely tasty too with spices and seasonings at breakfast. I very rarely make breakfast as I am not a morning person.

 

[bajaespuma]

I like Park's Scrapple

There's nothing in scrapple that y'all haven't eaten before in the guise of a hot dog! As Darren and others have said, when made right, it's delicious and if you're brave enough to eat franks after reading "The Jungle", nothing in there that hasn't been eaten by people for centuries. Before we became so picky, there was nothing on any animal sacrificed to the slaughter, unless you were limited by religious dietary laws, that was wasted. I am not a fan of a lot of organ meat now, but as a child, I ate whatever my Grandparents ate happily, ignorantly and gratefully. I'm told, however, that the sheep's eye was a particular delicacy that was reserved for my Grandfather. Watch Andrew Zimmern ( I love that guy and I'm so jealous; he can eat things that I wouldn't dream of trying although he couldn't stomach a Durian, of all things, and I have learned to love that Malaysian fruit).

 

[Ultramatic]

Years ago, I saw it at the supermarket....

<span style="font-size: medium;">Since I was intrigued, I read the ingredients list. I started to feel faint. This I found online:
</span>

<h2><span style="font-size: medium;">"Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste." </span></h2>
<span style="font-size: medium;"> Hey to each, his own. </span>

[this post was last edited: 5/8/2012-00:45]

 

[whirlcool]

I do have to admit that I never knew the ingredients in Scrapple when I ordered it.
I probably wouldn't have now that I know.

For the past few years I have been losing my taste for meat. I used to love a steak with baked potato before, now I only have that once every several months.
I think after working in a dog shelter my ideas about animals has changed. I really don't want to eat anything that has a personality to it.

So we find that we have been eating a lot more non-meat dishes for about the past two years.

 

[whirlaway]

Meat is not bad!!!!!!!!!

People need to get off this meat is bad for you.Lately Ive buried too many of my vegaterian friends.For some reason with Hodgins cancer.I wish I knew why,and the thing they always want near the end is bacon or a steak,seem to be sorry they switched to all vegatables. I dont think in moderation most things are bad for you.I firmly believe most of it is mental,folks today get on to many fads,this is good and this is bad,most of it is crap.Do what your body tells you.Its called moderation!!!!!!!! I love scrapple but would not eat it every day!!!!!

 

[daveamkrayoguy]

2nd Time making Collards; Collards Festival, 2

Wonder if that would be good w/ my collards?

Found a nice jar of Corn Whiskey (sommim' from the Hills, made in a Still!)--and it's STRONG!!!!--which I'd boiled 'em in!!!! (& I think I went "overkill" w/ the onions, mostly 'cause I forgot I had white AND yellow just put in separate Tuperware & probably should have watched the cornbread & taken it out a bit sooner, but I could crumple some of it up & just put the rest in the pot w/ the left-overs!

Found some "REAL" Fatback! (It somehow is a DRIED salt pork (Pork Skins) that Doesn't even need Refrigeration; just FRY!) But I just got too lazy (& too hungry) to put everything on a paper plate (wouldn't want all that Corn Sour Mash to get all-over my car) just to take to my other house to add & eat there...

-- Dave

 

[lordkenmore]

For the past few years I have been losing my taste for meat.

So have I.

Although I'm not sure how much taste I had to begin with. Growing up, plain meat dinners (like a steak) were uncommon, and became less common as the years went by. Most of what my mother bought was stuff like hamburger or stew meat which was cooked as part of something else. It is entirely possible that the last steak dinner we had at home occurred before I was in junior high. Apart from times like turkey for Thanksgiving, even special occasions used meat as an ingredient, not the star of the show. (However, I know my mother did this when entertaining even back in the 70s, before getting launched on cost cutting. I think she may have viewed some of her recipes as being more interesting that just doing a steak. And she certainly liked doing dinners that required next to zero last minute work.)

In recent years, I have done a lot of vegetarian cooking. A large part of that is just practicality--a huge plus is that the costs are lower. It also seems to fit my life better. But there have been times when I've made some meat dish. I know of at least two that I made inspired by recipes posted here.

But past that, I am growing more and more concerned about factory farmed meat. Everything I read and hear has left me with a feeling that factory farmed meat is not good--not good for our health, not good for animal welfare, and certainly not good the environment. I can see supporting "real meat"--that is, grown and processed using old-time practices. But I have a funny feeling that meat is priced beyond my budget. Organic grocery store meat (which is mostly higher grade factory farmed meat) alone has prices that make me cringe.

 

[launderess]

Now Grits Are Something One Can Relate To

Very easy to cook and can be served so many ways for both breakfast and supper.

A simple and good breakfast is grits just like farina, Cream of Wheat or any other hot cereal. Cooked in either milk or water, served with butter, sugar, honey, or whatever one fancies.

Later in the day a more hearty meal can be grits with cheese (usually cheddar)and shrimp.

 

[kimball455]

It's all in how you describe it

Good friends that owned a Bed and Breakfast here in Cape May called scrapple 'Whole Hog Pate'.

Harry

 

[wayupnorth]

Laundress, I never knew Cream of Wheat or Farina were the same as grits. Up here its always home fries served with bacon and eggs for breakfast, already cooked potatoes cut up and fried. Potatoes are on most menus because they we are a top producing potato state. But shrimp, no thanks. Even being born and brought up in Maine I cant stand seafood. Being forced to eat it every Friday as a kid totally turned me off for life. I know meat is bad for you to eat all the time but thats what I like and do eat it in moderation.

 

[mixfinder]

Together Again

We lived in Philadelphia in the early eighties and scapple was on the the menu at the Stauffers King of Prussia hotel.  The trick was getting it crispy and turning it without losing the shape.  The innards become mobile once they heat so keeping two crisp sides on the the gelatinous middle was like trying to nail Jell-o to a tree.  The real impact of scrapple is felt in the fall when you drive through the country side and smell large outdoor vats of scrapple cooking away over wood fires.  The only thing worse I encountered was Shad and roe.

 

[launderess]

Farina, Cream of Wheat, Polenta, And To An Extent Semolina

Are all cereals made from ground grains (corn, wheat, etc), so many recipes that suit one often can be interchanged with either of the others.

Growing up Mother Dear firmly believed her children should have a hot breakfast during the colder months of the year. So we either had oatmeal, Cream of Wheat, or Grits. Whatever was on the menu I ate it the same way; milk, sugar and a bit of butter. IMHO they all tasted and went down the same.

 

[westingman123]

Oh, you New York girl!

Oats the same as grits?

Heaven forbid.

Come on down south, either Hans or I will cook you some grits (say gree-uhts) that you will never confuse with oats.

Ain't that right, Hans?

*LOL*

 

[launderess]

Maybe Was Not Clear

But did not include oatmeal with grits. Yes,they are not the same.

However will stand by my previous statements about Cream of Wheat and farina, at least texture wise to some extent.