Don't get it often. I've tried making it (but with pork shoulder pieces, not awful offal. But nothing beats it in a Lancaster, PA restaurant. I do put maple syrup on it.
I'm considering making a Kosher version, (never been done to my knowledge) that would be comprised of a mix of meat scraps and offal of veal and poultry, fats from veal and perhaps poultry, and of course corn meal, along with the requisite delicious spicing that gives scrapple it's signature flavor.
I remember reading an article, maybe a year back, about how brunch spots in Brooklyn were selling out of it after rebranding it as "Country Pate" and peddling it to hipsters.
RE: Guess Im a Pennsylvanian who doesnt know any better.
I remember reading an article, maybe a year back, about how brunch spots in Brooklyn were selling out of it after rebranding it as "Country Pate" and peddling it to hipsters.
Aside from the considerable starchy moiety of scrapple, it more or less is equivalent to a pork based "country pate."
Which brings us to the question if scrapple should be characterized as a "meat" or "starch"?
My brother thinks I'm all off serving scrapple with bacon or sausage, since he considers it a meat. I say it's a starch, and it replaces (or duplicates) in theory, home fries or toast.
RE: RE: Guess Im a Pennsylvanian who doesnt know any better.
I remember reading an article, maybe a year back, about how brunch spots in Brooklyn were selling out of it after rebranding it as "Country Pate" and peddling it to hipsters.
Aside from the considerable starchy moiety of scrapple, it more or less is equivalent to a pork based "country pate."
Which brings us to the question if scrapple should be characterized as a "meat" or "starch"?
My brother thinks I'm all off serving scrapple with bacon or sausage, since he considers it a meat. I say it's a starch, and it replaces (or duplicates) in theory, home fries or toast.
Couldnt it be both? Id lean Team Meat however. No one is making a bacon, egg and cheese on scrapple.
But what the hell, lets add it to the BBI Food Debate agenda. We'll slot it in for the bye week, before the January "Is a hot dog a sandwich?" tilt but after the annual August "Sauce or Gravy?" donnybrook.
Spam doesn't have near the gourmet cache scrapple has. Or rather should have. Although I suppose you could pass it off as "country pate" to some Brooklyn hipsters too, with the right garniture: cornichons cut to fans, a spiral of whole grain Muoutarde "A la Ancienne", some caramelized onion jam, fine herbes coulis...
My Old Aunt Elanor used to roast a block of Spam in the oven on a raised wire rack. The fat ran off in a catch pan. She would finish it off by painting a liberal coating of BBQ Sauce on it for the last 10 minutes in the hot oven. It was delicious.
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.
One letter at a time.
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Veal? In scrapple?
Maybe when Porky Pig prepares it...
MS, nice word play there.
I'm considering making a Kosher version, (never been done to my knowledge) that would be comprised of a mix of meat scraps and offal of veal and poultry, fats from veal and perhaps poultry, and of course corn meal, along with the requisite delicious spicing that gives scrapple it's signature flavor.
That's the whole point of it, right?
Aside from being a primary promotional tool for open heart surgeries, bypasses, stents, and angiopathy?
The other is "Clear View" brand diet sodas. Go figure.
Heck, tons of great flavors, but lemon? Haven't seen that one yet. But Key Lime is a winner, as are at least a half dozen others, like Fuji Apple.
And kudos to them, no Cola...
Or maybe I'm just having a stroke.
(Or maybe I just haven't had good scrapple.)
This^
Aside from the considerable starchy moiety of scrapple, it more or less is equivalent to a pork based "country pate."
Which brings us to the question if scrapple should be characterized as a "meat" or "starch"?
My brother thinks I'm all off serving scrapple with bacon or sausage, since he considers it a meat. I say it's a starch, and it replaces (or duplicates) in theory, home fries or toast.
Quote:
I remember reading an article, maybe a year back, about how brunch spots in Brooklyn were selling out of it after rebranding it as "Country Pate" and peddling it to hipsters.
Aside from the considerable starchy moiety of scrapple, it more or less is equivalent to a pork based "country pate."
Which brings us to the question if scrapple should be characterized as a "meat" or "starch"?
My brother thinks I'm all off serving scrapple with bacon or sausage, since he considers it a meat. I say it's a starch, and it replaces (or duplicates) in theory, home fries or toast.
Couldnt it be both? Id lean Team Meat however. No one is making a bacon, egg and cheese on scrapple.
But what the hell, lets add it to the BBI Food Debate agenda. We'll slot it in for the bye week, before the January "Is a hot dog a sandwich?" tilt but after the annual August "Sauce or Gravy?" donnybrook.
Puh-leez!
Spam doesn't have near the gourmet cache scrapple has. Or rather should have. Although I suppose you could pass it off as "country pate" to some Brooklyn hipsters too, with the right garniture: cornichons cut to fans, a spiral of whole grain Muoutarde "A la Ancienne", some caramelized onion jam, fine herbes coulis...
But it sounds either delicious or disgusting.
Google, here I come!
But it sounds either delicious or disgusting.
Google, here I come!
I had to google it also.
The Thriving metropolis of St Albans.
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.