I've had scrapple made with just meat, and while it was ok, it wasn't really scrapple. A hotel we love in Delaware has a scrapple, egg & cheese sandwich on the breakfast menu. I order it every day that I am there.
I once made a duck scrapple using all the duck offal ground up with a little confit added. Served it with a poached duck egg, maple syrup, and a Hollandaise laced with ketchup, as part of a breakfast, lunch & dinner tasting. Fun night.
One man's trash is another man's treasure, they say. But I am guessing your palate versus mine is a no contest of epic proportion, so you might reconsider that what you classify as "shit" is merely your own ignorance, or perhaps just stupidity.
It's a toss-up.
RE: Scrapple? Yes please, but it has to have liver in it!!!
I've had scrapple made with just meat, and while it was ok, it wasn't really scrapple. A hotel we love in Delaware has a scrapple, egg & cheese sandwich on the breakfast menu. I order it every day that I am there.
I once made a duck scrapple using all the duck offal ground up with a little confit added. Served it with a poached duck egg, maple syrup, and a Hollandaise laced with ketchup, as part of a breakfast, lunch & dinner tasting. Fun night.
Duck scrapple, that's the idea for a kosher one! Man I bet that was delicious! Did it have any pork or dairy products in it?
And secondly, I think scrapple must have ground up liver in it, or it wouldn't possibly attain the correct flavor or especially texture.
Never heard of it before going to PA for college but it was on every greasy spoon menu there and in Maryland. It's really not that far off from the kishka that was often served on holidays by my Polish-American family.
RE: Scrapple? Yes please, but it has to have liver in it!!!
I've had scrapple made with just meat, and while it was ok, it wasn't really scrapple. A hotel we love in Delaware has a scrapple, egg & cheese sandwich on the breakfast menu. I order it every day that I am there.
I once made a duck scrapple using all the duck offal ground up with a little confit added. Served it with a poached duck egg, maple syrup, and a Hollandaise laced with ketchup, as part of a breakfast, lunch & dinner tasting. Fun night.
Whats the hotel? Just curious, Im on the Pa/De border and have been taking lots of rides with the family into Delaware and Maryland, basically just exploring since theres not much else to do.
I order it on the rare occasions I eat in scrapple country. And there's a farmer's market in Hamburg near Lancaster we stop at sometimes and I always pick some up when we do.
Never heard of it before going to PA for college but it was on every greasy spoon menu there and in Maryland. It's really not that far off from the kishka that was often served on holidays by my Polish-American family.
You grew up with much better kishka than I did within the Jewish tradition, I guess, if you recall kishka similar to scrapple.
I order it on the rare occasions I eat in scrapple country. And there's a farmer's market in Hamburg near Lancaster we stop at sometimes and I always pick some up when we do.
Can't get my wife to eat it but my sons will.
I love tongue but can't get my wife to even try it... I did once make it at home and disguised it as much as possible, and both my daughters, having it for the first time, loved the tender, gently flavored meat.
Not the wife.
RE: RE: Scrapple? Yes please, but it has to have liver in it!!!
I've had scrapple made with just meat, and while it was ok, it wasn't really scrapple. A hotel we love in Delaware has a scrapple, egg & cheese sandwich on the breakfast menu. I order it every day that I am there.
I once made a duck scrapple using all the duck offal ground up with a little confit added. Served it with a poached duck egg, maple syrup, and a Hollandaise laced with ketchup, as part of a breakfast, lunch & dinner tasting. Fun night.
Whats the hotel? Just curious, Im on the Pa/De border and have been taking lots of rides with the family into Delaware and Maryland, basically just exploring since theres not much else to do.
Duck scrapple sounds incredible, btw.
The Boardwalk Plaza Hotel in Rehoboth. It's right on the beach, which my wife loves. Pretty god restaurants in the town, which I love!
I love duck anything, even foie gras, although I can't buy it locally anymore. Damn nanny state.
CRinCA - You know, foie gras would have been great to add in, I'm would add that in a note on the recipe, if I didn't lose all of my older recipes last year when my laptop broke! I think I'm the only idiot who didn't have things backed up in the cloud! This thread is a great reminder to start rewriting & testing out older recipes.
BlueLou - No dairy added, but we may have added a little butter in the pan on the pickup, and as you know Hollandaise is loaded with it. We roasted all of the bones, and made a dark, intense duck stock. Poached the hearts, liver, & giblets in that, then ground the solids, along with any meat scraps, and some confit. Then we cooked our cornmeal, and (I forget exactly which type of flour) in the stock with sage, rosemary, thyme, and I'm sure onion. When the starch was cooked, we folded in the meat, and let it set. Damn, now I'm hungry!
I tried it once and it was disgusting, my friend (from Pennsylvania) said "I haven't had GOOD Scrapple" . I let him get it, cook it and serve it? DIS CUS TING!
Never heard of it before going to PA for college but it was on every greasy spoon menu there and in Maryland. It's really not that far off from the kishka that was often served on holidays by my Polish-American family.
You grew up with much better kishka than I did within the Jewish tradition, I guess, if you recall kishka similar to scrapple.
Love me some good kishka even when called stuffed derma.
Scrapple is like a bastid cross between a creamy liver pate, a country pate (more meatloaf like), and a polenta loaf that is served sliced and fried.
With a more Germanic flavor influence, than French or Italian.
I can get behind that. Haven't had liver pate in a while. Makes me want to make a liver, onions, and bacon dinner. Ugh. Doing the quarantine diet though.
google 'scrapple' and on wikipedia you'll get a very full description. It's basically what the folks in the Amish part of Pennsylvania (which I know pretty well) did to be economical with the lesser parts of the pig. Not that there's anything wrong with that - many countries have their comparable dishes.
I've never eaten scrapple but I've always wondered about it as there's a jazz standard by Charlie Parker called "Scrapple from the Apple" and I've played that over the years. I can't find any info as to why Bird named the song thusly.
Once, executing an excellent recipe for a duck liver "mousse like" terrine that called for enwrapping in thin slices of pork fatback, I substituted bacon slices, and it definitely marred the dish.
Sometime, try liver with caramelized onions and mushrooms and a raspberry or balsamic vinegar tinged demi-glace.
Once, executing an excellent recipe for a duck liver "mousse like" terrine that called for enwrapping in thin slices of pork fatback, I substituted bacon slices, and it definitely marred the dish.
Sometime, try liver with caramelized onions and mushrooms and a raspberry or balsamic vinegar tinged demi-glace.
That sounds tasty. Will do. I usually think red wine vinegar. Balsamic is smart.
Never tried it. I will down a few 'rippers' at Rutt's Hutt, but I won't touch scrapple. People are proud of it out here. It just looks wrong. 'Scrap' and 'crap' are IN the name!?
and right away I came across scrapple on the menu in our dining hall. I thought... WTF is this? That was the only place I ate scrapple and have not had it since.
RE: RE: Scrapple is nasty. I don't understand how tainted someone's palatte
One man's trash is another man's treasure, they say. But I am guessing your palate versus mine is a no contest of epic proportion, so you might reconsider that what you classify as "shit" is merely your own ignorance, or perhaps just stupidity.
It's a toss-up.
When I say palette I mean most people's is so jacked up by processed food they can't appreciate anything that isn't highly processed anymore. Scrapple is shit.
You're not wrong in what you're saying. Most people on the thread are treating Scrapple like it's a menu item, i guess it is.
What I had posted earlier, most Black people could only afford to eat Scrapple. Every day. And yes it is terrible, but if that is the only thing that you can afford...
You're not wrong in what you're saying. Most people on the thread are treating Scrapple like it's a menu item, i guess it is.
What I had posted earlier, most Black people could only afford to eat Scrapple. Every day. And yes it is terrible, but if that is the only thing that you can afford...
Yeah don't even get me started on that, the food stamps program in this country is a joke and costs us so much more in the long run. It's one of those things that costs more in the short term - but saves so much money in the long run. Not to mention its the humane thing to do.
When I say palette I mean most people's is so jacked up by processed food they can't appreciate anything that isn't highly processed anymore. Scrapple is shit.
There's nothing quite like BBI, where a person who either can't spell simple words or simply doesn't know the difference between a palette and a palate tries to SCHOOL a chef and winemaker, and numerous other folks with serious livelihoods, careers, and passions for food with his ignorant horse's ass opinion.
Hey no shame in being a dumbass on full display on the web!!!
Sometimes I feel like an older, mellower FMiC.
Go Zeke go. Lift some more iron, maybe the extra oxygen will diffuse into your gray cells.
I see what you did there you bastid, and normally I'd concur. But when a guy delivers a lecture on my pallet, on everyone's palette, on top of his opinion about scrapple stated as if it's a Biblical truth, it gets a bit much.
I once made a duck scrapple using all the duck offal ground up with a little confit added. Served it with a poached duck egg, maple syrup, and a Hollandaise laced with ketchup, as part of a breakfast, lunch & dinner tasting. Fun night.
but I likes their sausages
"Scrapple????"
One man's trash is another man's treasure, they say. But I am guessing your palate versus mine is a no contest of epic proportion, so you might reconsider that what you classify as "shit" is merely your own ignorance, or perhaps just stupidity.
It's a toss-up.
I once made a duck scrapple using all the duck offal ground up with a little confit added. Served it with a poached duck egg, maple syrup, and a Hollandaise laced with ketchup, as part of a breakfast, lunch & dinner tasting. Fun night.
Duck scrapple, that's the idea for a kosher one! Man I bet that was delicious! Did it have any pork or dairy products in it?
And secondly, I think scrapple must have ground up liver in it, or it wouldn't possibly attain the correct flavor or especially texture.
I love duck anything, even foie gras, although I can't buy it locally anymore. Damn nanny state.
Grew up eating it
Rye toast and scrapple
Makes me miss the East
She loves it with eggs and chips...chips being French fries
Apparently I’m one of the stubborn ones
She loves it with eggs and chips...chips being French fries
This is cool. Glad she likes it too, buddy.
I once made a duck scrapple using all the duck offal ground up with a little confit added. Served it with a poached duck egg, maple syrup, and a Hollandaise laced with ketchup, as part of a breakfast, lunch & dinner tasting. Fun night.
Whats the hotel? Just curious, Im on the Pa/De border and have been taking lots of rides with the family into Delaware and Maryland, basically just exploring since theres not much else to do.
Duck scrapple sounds incredible, btw.
Tell her it's the USA's version of haggis.
Can't get my wife to eat it but my sons will.
You grew up with much better kishka than I did within the Jewish tradition, I guess, if you recall kishka similar to scrapple.
Can't get my wife to eat it but my sons will.
I love tongue but can't get my wife to even try it... I did once make it at home and disguised it as much as possible, and both my daughters, having it for the first time, loved the tender, gently flavored meat.
Not the wife.
Quote:
I've had scrapple made with just meat, and while it was ok, it wasn't really scrapple. A hotel we love in Delaware has a scrapple, egg & cheese sandwich on the breakfast menu. I order it every day that I am there.
I once made a duck scrapple using all the duck offal ground up with a little confit added. Served it with a poached duck egg, maple syrup, and a Hollandaise laced with ketchup, as part of a breakfast, lunch & dinner tasting. Fun night.
Whats the hotel? Just curious, Im on the Pa/De border and have been taking lots of rides with the family into Delaware and Maryland, basically just exploring since theres not much else to do.
Duck scrapple sounds incredible, btw.
The Boardwalk Plaza Hotel in Rehoboth. It's right on the beach, which my wife loves. Pretty god restaurants in the town, which I love!
I love duck anything, even foie gras, although I can't buy it locally anymore. Damn nanny state.
CRinCA - You know, foie gras would have been great to add in, I'm would add that in a note on the recipe, if I didn't lose all of my older recipes last year when my laptop broke! I think I'm the only idiot who didn't have things backed up in the cloud! This thread is a great reminder to start rewriting & testing out older recipes.
BlueLou - No dairy added, but we may have added a little butter in the pan on the pickup, and as you know Hollandaise is loaded with it. We roasted all of the bones, and made a dark, intense duck stock. Poached the hearts, liver, & giblets in that, then ground the solids, along with any meat scraps, and some confit. Then we cooked our cornmeal, and (I forget exactly which type of flour) in the stock with sage, rosemary, thyme, and I'm sure onion. When the starch was cooked, we folded in the meat, and let it set. Damn, now I'm hungry!
I tried it once and it was disgusting, my friend (from Pennsylvania) said "I haven't had GOOD Scrapple" . I let him get it, cook it and serve it? DIS CUS TING!
Perhaps a mayonnaise derivative like rouille? Or maybe a horseradish infused mayonnaise for the Jewish taste?
Duck scrapple does indeed sound awesome...
Umm, look above. Smshmth is Drew Araneo, one of the best chefs in the state of NJ, proprietor of Drew's Bayshore Bistro in Keyport.
It's close enough to a "recipe" as a pro would write one for him or herself.
Quote:
Never heard of it before going to PA for college but it was on every greasy spoon menu there and in Maryland. It's really not that far off from the kishka that was often served on holidays by my Polish-American family.
You grew up with much better kishka than I did within the Jewish tradition, I guess, if you recall kishka similar to scrapple.
God help us all. We need football. Bad.
Scrapple is like a bastid cross between a creamy liver pate, a country pate (more meatloaf like), and a polenta loaf that is served sliced and fried.
With a more Germanic flavor influence, than French or Italian.
Do you like liver?
I mean, really good liver, like goose or duck liver, sauteed medium rare?
Unanticipated, this is.
God help us all. We need football. Bad.
In its own subtle way, this is what substitutes for "political" threads nowadays around here.
Quote:
But in bread form?
Scrapple is like a bastid cross between a creamy liver pate, a country pate (more meatloaf like), and a polenta loaf that is served sliced and fried.
With a more Germanic flavor influence, than French or Italian.
I can get behind that. Haven't had liver pate in a while. Makes me want to make a liver, onions, and bacon dinner. Ugh. Doing the quarantine diet though.
I've never eaten scrapple but I've always wondered about it as there's a jazz standard by Charlie Parker called "Scrapple from the Apple" and I've played that over the years. I can't find any info as to why Bird named the song thusly.
Once, executing an excellent recipe for a duck liver "mousse like" terrine that called for enwrapping in thin slices of pork fatback, I substituted bacon slices, and it definitely marred the dish.
Sometime, try liver with caramelized onions and mushrooms and a raspberry or balsamic vinegar tinged demi-glace.
Once, executing an excellent recipe for a duck liver "mousse like" terrine that called for enwrapping in thin slices of pork fatback, I substituted bacon slices, and it definitely marred the dish.
Sometime, try liver with caramelized onions and mushrooms and a raspberry or balsamic vinegar tinged demi-glace.
That sounds tasty. Will do. I usually think red wine vinegar. Balsamic is smart.
:yummy:
Quote:
must be to like that shit.
One man's trash is another man's treasure, they say. But I am guessing your palate versus mine is a no contest of epic proportion, so you might reconsider that what you classify as "shit" is merely your own ignorance, or perhaps just stupidity.
It's a toss-up.
When I say palette I mean most people's is so jacked up by processed food they can't appreciate anything that isn't highly processed anymore. Scrapple is shit.
What I had posted earlier, most Black people could only afford to eat Scrapple. Every day. And yes it is terrible, but if that is the only thing that you can afford...
What I had posted earlier, most Black people could only afford to eat Scrapple. Every day. And yes it is terrible, but if that is the only thing that you can afford...
Yeah don't even get me started on that, the food stamps program in this country is a joke and costs us so much more in the long run. It's one of those things that costs more in the short term - but saves so much money in the long run. Not to mention its the humane thing to do.
There's nothing quite like BBI, where a person who either can't spell simple words or simply doesn't know the difference between a palette and a palate tries to SCHOOL a chef and winemaker, and numerous other folks with serious livelihoods, careers, and passions for food with his ignorant horse's ass opinion.
Hey no shame in being a dumbass on full display on the web!!!
Sometimes I feel like an older, mellower FMiC.
Go Zeke go. Lift some more iron, maybe the extra oxygen will diffuse into your gray cells.
I see what you did there you bastid, and normally I'd concur. But when a guy delivers a lecture on my pallet, on everyone's palette, on top of his opinion about scrapple stated as if it's a Biblical truth, it gets a bit much.