Hot!Scrapple

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pnwchef
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2013/06/16 11:12:20 (permalink)

Scrapple

I had scrapple for the first time at the Dutch Place in the RT in Philly. I thought it was good, I like the Idea of this old time food when they made something from every part of the pig. Pnwc
#1

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    lleechef
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    Re:Scrapple 2013/06/16 11:26:04 (permalink)
    Glad you liked it!  When I was a kid in western PA my father and I would eat it.  Mom was not so crazy about it.  I've never had biscuits and gravy but I ate my fair share of scrapple!
    #2
    agnesrob
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    Re:Scrapple 2013/06/16 13:21:11 (permalink)
    I love scrapple! Grew up eating it. It was not easy to get in Northern NJ when I was a kid. My parents lived in Pennsylvania when I was first born and developed a love for it and Lebanon baloney.
    When they would go back to visit friends they would stock up. Now I am able to buy numerous kinds where I live.
    #3
    RubyRose
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    Re:Scrapple 2013/06/16 14:10:50 (permalink)
    We still see stuffed pig stomach as a Thursday Night Special in ads for some of the country bar/restaurants. The stomach is cleaned, stuffed with a mix of diced potatoes, onions, fresh and smoked sausage, sewn shut and baked until it's golden brown and crispy. Good example of the "waste not, want not" philosophy of food preparation.
    #4
    love2bake
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    Re:Scrapple 2013/06/16 16:47:07 (permalink)
    My mom used to make what she called "Philadelphia scrapple," which called for pork loin, which she cooked until it fell of the bones, then shredded.  She mixed in herbs, s&p and cooked cornmeal and put it into loaf pans.  Chilled, cut slices, floured and fried in butter.  Maybe it was scrapple for wimps, but we liked it.
    #5
    agnesrob
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    Re:Scrapple 2013/06/16 17:39:25 (permalink)
    Sounds good to me love2bake!!
    #6
    EdSails
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    Re:Scrapple 2013/06/16 18:17:41 (permalink)
    I had it for the first time around 2007, at the Florida Avenue Grill in Washington DC. It was interesting and nicely crisped on the outside. Can't say I've rushed around since then looking for scrapple. Just a mental thing I guess.
    #7
    Sundancer7
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    Re:Scrapple 2013/06/16 18:33:25 (permalink)
    I have never enjoyed this wonderful breakfast delight.  If I get back to the Ohio and Pennsylvania area I will certainly try.
     
    Paul E. Smith
    Knoxville, TN
    #8
    CLVdog
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    Re:Scrapple 2013/06/16 19:49:32 (permalink)
    I have been eating scrapple my entire life. Its my favorite breakfast meat. Better than bacon ? Maybe not- but at least a tie for me.
    #9
    agnesrob
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    Re:Scrapple 2013/06/16 20:06:48 (permalink)
    Sundancer7

    I have never enjoyed this wonderful breakfast delight.  If I get back to the Ohio and Pennsylvania area I will certainly try.

    Paul E. Smith
    Knoxville, TN


    I think you will like it Paul! My Dad loved it with a drizzle of Maple syrup.
                 Agnes Mohan-Robinson
     
    #10
    CajunKing
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    Re:Scrapple 2013/06/17 13:16:49 (permalink)
    SD - Scrapple is more of an Eastern Ohio delicious breakfast item, Western Ohio and especially SW Ohio it is Goetta.
    #11
    brisketboy
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    Re:Scrapple 2013/06/17 13:29:25 (permalink)
    Lived a whole thirty eight years without trying this and had it at a mom and pop place on hwy 302 outside Dahlgren Va. Wasn't bad but I have not gone out of my way to find any more.
    #12
    buffetbuster
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    Re:Scrapple 2013/06/17 13:30:52 (permalink)
    Delaware seems to be a big state for scrapple and we enjoyed it twice over the weekend.  Here

    is what they serve at Dutch Restaurant in Middletown.
    #13
    bigbear
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    Re:Scrapple 2013/06/17 13:35:31 (permalink)
    I can get my scrapple fix here in central Florida, in the frozen section of Publix. Habbersett Scrapple.
    #14
    Sundancer7
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    Re:Scrapple 2013/06/17 13:37:21 (permalink)
    buffetbuster

    Delaware seems to be a big state for scrapple and we enjoyed it twice over the weekend.  Here

    is what they serve at Dutch Restaurant in Middletown.

     
    I have never had this but it looks very good.  Perhaps better with gravy???
     
    Paul E. Smith
    Knoxville, TN

    #15
    buffetbuster
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    Re:Scrapple 2013/06/17 13:40:05 (permalink)
    Paul-
    I eat perfectly fine by itself, but since it is a breakfast item, it sometimes gets dipped into the leftover pancake or French toast syrup on my plate.
    #16
    CajunKing
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    Re:Scrapple 2013/06/17 13:50:22 (permalink)
    I am like Cliff - I think the leftover syrup is better with scrapple, but maybe that is because there isnt any left over gravy :-)
    #17
    ocdreamr
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    Re:Scrapple 2013/06/17 14:40:39 (permalink)
    Scrapple needs ketchup, 'nuff said!!
    #18
    ScreamingChicken
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    Re:Scrapple 2013/06/17 14:52:15 (permalink)
    Unless it's Chicago-style scrapple, in which case only mustard is allowed.
    #19
    Pancho
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    Re:Scrapple 2013/06/17 15:32:42 (permalink)
    ScreamingChicken

    Unless it's Chicago-style scrapple, in which case only mustard is allowed.
    Hey SC...I spent a lot of time in PA and got used to just drizzling it with molasses. Did you know that it's available at Woodman's from Jone's Dairy Farm? Passable, not as good as the PA brands.
    #20
    Foodbme
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    Re:Scrapple 2013/06/17 17:27:31 (permalink)
    I've always eaten it with Ketchup, but I guess any condiment would work. Never thought about Sausage Gravy Sundancer, but the more I think about it, that would work. I'm gonna try it!
    #21
    pnwchef
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    Re:Scrapple 2013/06/17 18:24:36 (permalink)
    I had the Scrapple with over easy eggs and pancakes.... I dipped it in the egg yoke and the syrup...it was good....pnwc
    post edited by pnwchef - 2013/06/17 18:45:23
    #22
    californyguy
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    Re:Scrapple 2013/06/17 18:33:29 (permalink)
    the only place in Ca I have found that has it is http://www.bettesdiner.com/   Bette's in Berkeley..its been awhile ,I remember it as pretty good but do not expect any PA style portion!
    #23
    sandrew834
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    Re:Scrapple 2013/08/09 02:21:27 (permalink)
    I like traditional Scrapple mush of pork scraps and trimmings combined with cornmeal and wheat flour and spices. 
    #24
    macaroni
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    Re:Scrapple 2013/08/09 03:24:01 (permalink)
    Some grits (cheesy or not, but definitely buttery), salty & peppery fried, over easy eggs, a buttermilk biscuit and a slab of thick-cut scrapple - crispy on the outside, soft and tender on the inside...that's the breakfast of my childhood and (now) dreams...(typed with a wistful sigh)
    #25
    Earl of Sandwich
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    Re:Scrapple 2013/08/09 07:42:16 (permalink)
    I've never had scrapple, only goetta.  My wife insists they're basically the same but my hunch is that they might be similar but definitely not the same.
    #26
    ChrisOC
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    Re:Scrapple 2013/08/09 11:30:11 (permalink)
    I have had scrapple with ketchup or maple syrup. but what I really like on it is apple butter. 
    When I was a kid back in the 40's and 50's we had scrapple as a dinner meat.
    #27
    NYNM
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    Re:Scrapple 2013/08/10 17:59:37 (permalink)
    My Dad, who was "Pennsylvanian German" (not Amish, but close. He grew up near Coatsville) loved Scrapple, which he usually called Ponhaus. I heard it is also called Pork Pudding.
    Check this out:
    http://www.youtube.com/watch?v=lVNLcHnZFMU
     
    He served it crispy outside, soft inside and with the drizzle of maple syrup. Yum!!
    He also liked "gravy bread" (bread with gravy). And a "soup" of pretzels and milk. Wine jelo (jello made from wine).  Simple delicious cooking.
    #28
    NYNM
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    Re:Scrapple 2013/08/10 18:04:55 (permalink)
    #29
    3 Olives
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    Re:Scrapple 2013/08/10 19:07:32 (permalink)
    NYNM

    My Dad, who was "Pennsylvanian German" He served it crispy outside, soft inside and with the drizzle of maple syrup. Yum!!
    He also liked "gravy bread" (bread with gravy). And a "soup" of pretzels and milk. Wine jelo (jello made from wine).  Simple delicious cooking.


    My Dad was Pennsylvania Dutch and loved scrappel, souse, gravy bread, and gravy on pancakes and waffles. I do, too!
    #30
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