Scrapple?

RE: Scrapple? (GCD1962)

Sun, 13 May 2007 21:17:36 GMT

Try Arnolds Meats http://arnolds-sausage.com The scrapple they make is quite good

RE: Scrapple? (Foodbme)

Sun, 13 May 2007 01:24:47 GMT

quote:
Originally posted by IRISHJOJO

Would appreciate finding some Scrapple brands. The Safeway only carries RAPPA and am not crazy about it. The manager asked me to give him some brand names, and all I could think of was PHILADELPHIA Scrapple..(is that correct? Others??)
Thanks.
Old PA gal here.

You might want to contact the Reading Terminal Market and get the names of the competitors in the Scrapplefest. See Below
Scrapplefest! at Reading Terminal Market
04/21/2007-04/21/2007
Philadelphia - Love it or hate it, scrapple is the quintessential Pennyslvania breakfast treat. Celebrate all things scrapple at SCRAPPLEFEST! presented by Hatfield Quality Meats at Reading Terminal Market on Saturday, April 21st from 10am to 4pm. Local scrapple brands will sample their products, chefs will prepare an assortment of scrapple dishes, and a panel of local celebrities including Rick Nichols of the Philadelphia Inquirer, Michelle Shannon with Center City District, Jeff Guaracino of GPTMC, Krista Bard of Bard Associates and a Hatfield Quality Meats representative will judge the best scrapple dish in Reading Terminal Market. The festivities will include: Scrapple cooking demonstrations with local chefs; scrapple sculptures; scrapple samplings; celebrity scrapple tastings; photos with mascots; mummers string band; children's activities and much, much more! April 21, 2007 10am to 4pm at Reading Terminal Market 12th & Arch Streets, Philadelphia. www.readingterminalmarket.org

RE: Scrapple? (IRISHJOJO)

Sat, 12 May 2007 22:59:17 GMT

Would appreciate finding some Scrapple brands. The Safeway only carries RAPPA and am not crazy about it. The manager asked me to give him some brand names, and all I could think of was PHILADELPHIA Scrapple..(is that correct? Others??)
Thanks.
Old PA gal here.

RE: Scrapple? (Foodbme)

Sun, 29 Apr 2007 01:26:14 GMT

quote:
Originally posted by RubyRose

I’ve never made this before but it’s from one of Edna Eby Heller’s books and she usually has the PA Dutch cooking down pat.

SCRAPPLE

3 lbs. spareribs
2 14-ounce cans beef broth (3 1/ 2 cups)
1 tsp. salt
1/ 8 tsp. black pepper
1 medium onion, peeled and chopped very fine
1 tsp. parsley flakes
2 bay leaves
2 cups water
2 1/ 2 cups corn meal
flour
shortening

Cook spareribs in beef broth in which salt, pepper, onion, parsley and bay leaves have been added. Simmer for 2 1/ 2 hours/ Remove meat and bones from broth and strain broth. Put broth in large pot. Cut meat from bone and gristle. Put meat through food chopper. Return to broth and bring to a boil.

Slowly add water to corn meal while stirring. Add some of the hot broth too. Pour corn meal mixture into boiling broth and cook until very thick (about 10 minutes). Pour into 2 loaf pans, 9X5X3 inches. Chill.

When cold, cut into 1/ 2 inch slices and coat with flour before frying. Fry in very little shortening until outside is very brown and crisp.

Never heard of making scrapple using spareribs. That's way too upscale. Scrapple is made with pig inards and organ meat. That's why it tastes soo good!

RE: Scrapple? (Foodbme)

Sun, 29 Apr 2007 01:21:58 GMT

I migrated from PA to Phoenix. Thought I'd never see scrapple again. Spotted it in one of the chain stores out here. It was either Fry's, Bashas, Albertsons or Safeway. Can't remember which. I'm on a quest tomorrow AM to find some!

RE: Scrapple? (db1105)

Sat, 28 Apr 2007 19:50:50 GMT

You all missed the Scrapple Festival at the Reading Terminal in Philadelphia last week. It was like a trip to heaven.

RE: Scrapple? (Bigmagoo)

Fri, 27 Apr 2007 18:02:41 GMT

I'm from Virginia, and while it is not unheard of here, it was not common to my experience. On motorcycle trips north I have come to love the smell of scrapple in the morning....hmmmmmmm... smells like, like breakfast.

The Lincoln Diner in Gettysburg, and the Eagle Diner in Newark Delaware are 2 great spots.

One of my biker buds is fond of telling waitresses that I'm a World Class Scrapple Sculptor. Tells them I specialize in banquet size pieces and once did the centerpiece at a White House reception for a Samoan dignitary. Once they are hooked he goes on to explain that i learned my craft in prison. Needless to say I feel somewhat obligated to over tip, especially if she spills coffee in his lap once he lets on he's joshing.

RE: Scrapple? (mayor al)

Tue, 21 Feb 2006 21:24:10 GMT

I am just finishing rereading the Ambrose book on Lewis and Clark, getting ready for our May Roadtrip following parts of their journey. Anyway I was again made aware that the most prized meat they could consume on the trail was Beaver-Tail fried in Bear grease.
Sound good to me...now to find one to try.

RE: Scrapple? (don-o)

Tue, 21 Feb 2006 21:08:13 GMT

By the way, this works equally well with raccoon.

I have seen a similar recipe for possum; excrpt you bake it on a plank. After it is done, discard possum and eat p;ank.

RE: Scrapple? (dogmeat)

Fri, 10 Feb 2006 11:27:31 GMT

I've often thought that many foods fell "into the "where you were raised" and the "acquired taste catagory", scrapple being one of them for me. My relatives from Delaware first introduced breakfast scrapple that I remember, and it was one of those foods that just didin't make it on my list. They thought our Florida boiled peanuts were nauseating!

Personally I would rather tackle "The Beaver" than the early/original scrapple receipe but that's what make us all unique.

RubyRose, that picture sorta says it all.

This forum is fantastic, two receipes for scrapple that I will try! Please let me say how much I appreciate the opportunity to laugh and learn at the same time via Roadfood.com, THANKS!!!

RE: Scrapple? (seafarer john)

Tue, 01 Nov 2005 16:58:49 GMT

Scrapple is now available in our local Shop Rite supermarket. It is hidden in a tiny display on a shelf over the bacon - I've been pigging out onthe stuff since i discovered it in shop rite.

Cheers, John

RE: Scrapple? (Marc4022)

Tue, 01 Nov 2005 11:29:35 GMT

quote:
Originally posted by seafarer john

Most of us are really lucky that we will never run across any PETA people in the BBQ joints we like to frequent - Let's drink a toast to that !

Good point. We still have to run across them out in the street !!!

I brake for animals! But I accelerate for PETA lunatics!

RE: Scrapple? (ScreenBear)

Mon, 31 Oct 2005 18:00:04 GMT

Scalion,
Those sound like some latkes. Ooh boy. Hold the sour cream and salmon, though. Of course I couldn't make 'em.

Since my Mom's gone, the best latkes I can find are at Tania's, Grove Street, Jersey City. A superb Polish restaurant.

But, back to your latkes, how 'bout an appetizer of fried, sliced kielbasi bruschetta on butter-drenched ciabatta? It might be in order, n'est pas?

But hey...what happened to the scrapple? I wanted to eat it with my Kasha Fried Rice Medley.

RE: Scrapple? (Scallion1)

Mon, 31 Oct 2005 17:18:25 GMT

quote:
Originally posted by Michael Hoffman

quote:
Originally posted by ScreenBear

Scrapple needs no accompaniment.

If anything, the eggs accompany it. I too prefer the savory, as witnessed by my penchant to put only a bit of salt on my potato latkes. Curious though, my sister, who grew up eating the same latkes, always likes apple sauce on hers.

Now, the fusion of scrapple and potato latkes...that might work, perhaps with a couple of eggs up. Oh, the possibilities are daunting...

I prefer sour cream on my latkes, with applesauce on the side.

recently, effete eastern snob (haven't heard that in a while, have you?) that i am, i've found that latkes made with leek julienne, celeriac julienne, a little fresh thyme, a little grated nutmeg, fried in clarified butter and topped with a nice fresh goat cheese into which some good white truffle oil has been whipped, the whole thing topped with chopped chives, is a ... what does Martha call it? ... a GOOD THING.

also good with some sour cream and smoked salmon. but then again, what isn't?

RE: Scrapple? (laststandchili)

Mon, 31 Oct 2005 15:23:57 GMT

quote:
Originally posted by meowzart

Oh yeah...I forgot to put this in my previous post. Pig stomach: We called it hog maw and was our traditional Easter supper. It was stuffed with sausage and potatoes and slow-baked in the oven. I still remember my mom and grandma sewing up the hog maw like surgeons.

AND...

In Bridgeville, DE they have an annual Apple-Scrapple Festival (Bridgeville is the home of Rapa Scrapple). It is set for October 10-11 this year.

Meowzart

And when in Bridgeville don't miss the Bridgeville diner. Enjoy the food. Sit with your back to the dining counter, and kitchen area. Do not pay to much attention to the personal hygeine of waitstaff.

Vayo con Queso

RE: Scrapple? (Michael Hoffman)

Mon, 31 Oct 2005 11:26:09 GMT

quote:
Originally posted by ScreenBear

Scrapple needs no accompaniment.

If anything, the eggs accompany it. I too prefer the savory, as witnessed by my penchant to put only a bit of salt on my potato latkes. Curious though, my sister, who grew up eating the same latkes, always likes apple sauce on hers.

Now, the fusion of scrapple and potato latkes...that might work, perhaps with a couple of eggs up. Oh, the possibilities are daunting...

I prefer sour cream on my latkes, with applesauce on the side.

RE: Scrapple? (Heartburn)

Mon, 31 Oct 2005 08:49:06 GMT

You can purchase Habbersett's Scrapple in Florida at the Publix stores, in the frozen food section
Sagud

RE: Scrapple? (RubyRose)

Mon, 31 Oct 2005 08:42:08 GMT

For those not familiar with scrapple, here's a picture. It's the loaf in the front, next to the rolls of liver pudding.

RE: Scrapple? (Phishmonger)

Mon, 31 Oct 2005 08:00:47 GMT

quote:
Originally posted by Cole-Lamasney

So is scrapple supposed to be sweet (with syrup) or savory (salt)? I think the same debate goes for matzo brei, with different folks taking different approaches to same. Inquiring minds want to know.

Lori
(who plunks for savory in both cases)

Ahh....this thread reminds me of my dear departed Uncle Bill, a native of Philadelphia, who introduced me (in CT's Quiet Corner) to Scrapple, lo those many years ago. Never thought much about what was in it, but always liked it....for breakfast, with eggs.....and ALWAYS WITH MAPLE SYRUP. Haven't had it in years, so I guess today, the area search will begin to find that long lost taste. (I already have the maple syrup).

RE: Scrapple? (GordonW)

Mon, 31 Oct 2005 00:08:14 GMT

Here's a pretty good discussion of pork roll:

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=7120

RE: Scrapple? (Scallion1)

Sun, 30 Oct 2005 23:50:53 GMT

never had scrapple, although it sounds as if i'd like it.

what is pork roll? i had it in a diner in central nj one day, and it wasn't half bad. the pork roll, not jersey, which is mostly bad.

bill from ny

RE: Scrapple? (ScreenBear)

Sun, 30 Oct 2005 21:14:45 GMT

Scrapple needs no accompaniment.

If anything, the eggs accompany it. I too prefer the savory, as witnessed by my penchant to put only a bit of salt on my potato latkes. Curious though, my sister, who grew up eating the same latkes, always likes apple sauce on hers.

Now, the fusion of scrapple and potato latkes...that might work, perhaps with a couple of eggs up. Oh, the possibilities are daunting...

RE: Scrapple? (j_dishler)

Sun, 30 Oct 2005 20:24:36 GMT

Has anyone ever had a Pennsylvannia dish of rocky mountain oysters, I like them but canot find them around. Can anybody help!!

RE: Scrapple? (chezkatie)

Fri, 17 Sep 2004 17:47:50 GMT

quote:
Originally posted by Cole-Lamasney

So is scrapple supposed to be sweet (with syrup) or savory (salt)? I think the same debate goes for matzo brei, with different folks taking different approaches to same. Inquiring minds want to know.

Lori
(who plunks for savory in both cases)

Guess it depends on your taste...........to me it is supposed to be savory, like a breakfast meat

RE: Scrapple? (dweller)

Fri, 17 Sep 2004 17:11:44 GMT

I eat it with grape jelly.

Doug

RE: Scrapple? (Cole-Lamasney)

Sun, 12 Sep 2004 20:14:16 GMT

So is scrapple supposed to be sweet (with syrup) or savory (salt)? I think the same debate goes for matzo brei, with different folks taking different approaches to same. Inquiring minds want to know.

Lori
(who plunks for savory in both cases)

RE: Scrapple? (Heartburn)

Sun, 12 Sep 2004 14:44:59 GMT

quote:
Originally posted by Craig328

Long ignored but a Pennsylvania mainstay miss my tender pork pieces. Any receipies?.. Stuck in Florida and needing help!

I live in Ocala Fl. and get Pa. scrapple in the frozen food section
at Publix super markets.
They carry two brands.

RE: Scrapple? (Rayme)

Sun, 12 Sep 2004 13:07:57 GMT

quote:
Originally posted by Michael Hoffman

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<div style="border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;">Originally posted by seafarer john

We're having a local dispute over beavers being trapped to prevent flooding. Anyone have any good beaver recipes?

Baked Beaver

1 beaver, skinned and all fat removed.
Salt and pepper to taste
Garlic powder to taste
Celery top from one rib
1 large onion,peeled
2 carrots, peeled
1/2 cup brandy
2 cups water

Season the meat with salt and pepper and garlic powder. Place the meat in a roasting pan with the celery tops, onion and carrots Bake covered at 350 degrees for one hour. Add the brandy and water, and bake for one hour and fifteen minutes longer, basting occasionally with the liquid from the bottom of the pan.

By the way, this works equally well with raccoon.

I found half an armadillo in a Chinese market nearby; must taste like chicken.

RE: Scrapple? (Rayme)

Sun, 12 Sep 2004 13:05:41 GMT

quote:
Originally posted by RubyRose

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<div style="border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;">Originally posted by oneiron339

Ruby, you're too kind. The recipe you listed is ok but it's rather PC.

Well, oneiron339, you’re exactly right. I have another recipe that starts “Boil together one cleaned hog’s head with heart and liver and whatever other pieces of pork you have. Cook several hours. Remove the meat from the bones and measure. What is left can be used for making meat pudding.” But most people don’t have access to the ingredients listed, let alone the “other pieces”, which was the genteel description for piggy prairie oysters. Now you Know what pork pudding meat is, meowzart. Interestingly, both of my non-PC grandmothers used to call spareribs “trash meat”, and when I was a little girl, it was one of the cheapest cuts of meat in the butcher shop.

Now, stuffed pig stomach is a different story. Fresh pig stomach is available in our area year round but I understand that it doesn’t turn out right if frozen is used. There is a restaurant called The Willows in East Texas PA (less than 10 minutes off I-78 but you could never find it unless you were lost) that makes a very good version. But the best is a late fall Lioness Club dinner for eat-in or carry-out with sides of pepper cabbage, applesauce and potato rolls. Last year, they served about 500 dinners.

As a side note, my daughter did her 7th grade science project on the effects of different types of soft drinks on pig stomach, which has the closest composition of all animals to the human stomach. With her showpiece of a whole one floating in a jar labeled “Look what The Dew can do to you”, she won first prize for her school and was supposed to go to the state finals but at the last minute, some PETA lady from an area in PA where they don't sell pig stomachs or eat them protested to the state science project committee and she was disqualified.

Yes I always thought scrapple was made from whatever you had left over like the pig's face. I remember being in a diner in Scranton once and my friend who had never had scrapple before innocently asked the waitress if it had potatoes in it - 'No honey, it doesn't.'
What are piggy prairie oysters like? I've always found the beef version somewhat chewy but maybe they were overcooked.

RE: Scrapple? (mayor al)

Fri, 10 Sep 2004 23:07:44 GMT

Hang in there Joe, We're hoping you dodge it this time.

Scrapple for me is a Winter food. That and Fried Mush make great sides for some Fried Eggs and Country Ham.. Put some Grits in a bowl there also and you have a real heavy duty Breakfast.
Both the Scrapple and the Mush need to be fried so the edges are crispy brown.
We used to get slices of both Scrapple and Mush at the Columbus (NJ) Flea Market, at an Amish foodstand. Great walk-around food on a Winter day.