Scrapple?

[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.

 

[norgeway]

EXCEPT!

Cream of Wheat is a wheat product...grits are CORN!!!

 

[launderess]

Ok, Leave Us Try This Again, Shall We?

I said cereals made from *GRAINS* which last time one checked includes wheat and corn. Cream of Wheat is made from ground wheat, grits from ground corn.

Grits:

 

[launderess]

Cream of Wheat

Pipe: