Scrapple as a Commodity ?

C

cascaderailroad

New member
How would you make a commodity of Scrapple ?

It always seems that there is yet another "National Day" for everything, all the time, and news reporters never tell you that the upcomming National day is coming, beforehand (the day prior): "Guess what you missed ... It WAS free Beer day in Queensland ... Yesterday"

I already missed out on the all you can eat ice cream festival in Otumwa Iowa, because no one told me that it was coming, beforehand, the day prior.

If you missed out on National Scrapple day (which was Nov 9th), but you can hold your own private backyard Scrapple festival of your own, but be sure to send out plenty of RSVP invitations to all your friends (or enemies) long beforehand. Try any flavor jelly, jam, preserve, apple butter (including grape flavor) on scrapple

https://www.google.com/search?q=scr...h=530#imgrc=jowb7SDHZ9zTeM:&spf=1541842049648

https://www.whatisscrapple.com/hs-f...-dont-always-eat-scrapple.jpg?t=1535134530570

Just try not to think of what scrapple is actually made out of, and it will taste better

Sliced 3/8 to 7/16 inch thick, and fried crispy for 20 min per side, in a Teflon fry pan ... Nothing bad survives being cooked piping hot to 375 F :cool:

Scrapple ... The other gray meat
 
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Hello Cas,

It looks like breaded fish -- LOL

Seriously, tho, what is it made from? How does it taste? I'm a great cooker, and I am always curious about foods, Etc!:)

Take Care
Ish
 
OK ... You asked for it, what it contains :hehe:

Some (Most) areas of the US never even heard of Scrapple or Goetta ... Louisiana is one such State ... I pity the fools, as they don't know what they are missing

Everything from the snotty little piggy nose, to the squiggly tasseled tail (with the squeal thrown in too)

Scrapple, also known by the Pennsylvania Dutch name Pannhaas or "pan rabbit", is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving

https://culinarylore.com/specialty-foods:what-is-scrapple-and-what-does-it-contain/

I read somewhere that: Cook pigs head until face meat is falling off the bone, remove eyeballs, and brain (save brains for another hideous meal)

https://culinarylore.com/specialty-foods:ever-had-pig-brains-from-a-can/

Goetta is a Lexington Ky/Cincinnati favorite: Yes, there's offal involved, but not exclusively — as Weaver notes in his book, there's no more ground-up mystery protein in scrapple than in your average big-box store hamburger patty. The scrapple universe is large. In Cincinnati (and Northern Kentucky) there's goetta, made with oats instead of cornmeal

Livermush (or Liver Mush or Liver Pudding) is a Southern United States foodstuff composed of pig liver, head parts, and cornmeal. ... Considered a more tolerable version of scrapple, livermush was most likely brought south through the Appalachian mountains by German settlers from Philadelphia. Livermush is a Southern United States food product composed of pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage. Though sometimes considered the same as liver pudding, livermush (or liver mush) is generally coarser in texture and commonly found in the western part of North Carolina.

Souse is pickled meat and trimmings usually made from pig's feet, chicken feet or cow's tongue, to name a few. The cooked meat or trimmings are cut into bite-sized pieces and soaked in a brine made of water, lime juice, cucumbers, hot pepper, salt and specially prepared seasonings.

https://www.google.com/search?rls=c...S4uc0#imgrc=pPYZuEDLgdx9WM:&spf=1541866041500

https://www.google.com/search?q=por...h=530#imgrc=Ws_vulGrvrBbbM:&spf=1541871919962

https://www.google.com/search?rls=c...rQs5M#imgrc=JoA9JYAUDuGUUM:&spf=1541872437068

When cooked to a golden crispy brown, Scrapple is fabulous ... RAPA brand (Ralph & Paul) has been making scrapple for 92 years (all the wrong way) and RAPA brand tastes absolutely terrible, as do some turkey scrapple, and beef scrapple, and some privately homemade country mountain scrapple which is sold in general stores and dutch farmers markets

The best favorite is Dietz & Watson brand ... second favorite is Habersett brand ... third favorite is Hatfield brand

The American version also sticks to a standard seasoning of sage and pepper with different regions adding additional herbs or spices too. The Philadelphia version also uses savory and thyme. There were similar English versions as well, dating as far back as 1390.

To cook scrapple, slice it pretty thick 3/8 to 7/16 inch thick, fry it for @ 20 min per side, on a medium low heat, in a Teflon fry pan ... Don't burn it, or you will ruin it ... don't flip it until it is done cooking to a golden brown bubbling sizzling crispy coating ... fry other side equally

Great with scrambled eggs, with a splash of milk and cheese thrown in ... As with eggs, don't burn them on a high heat, and don't mess with them until ready to flip ... It's said: Don't mess with Texas :cool: And don't incinerate the bacon !

Scrapple aint' a gonna' kill ya' ... its the crispy baked chicken skins that's gonna' be my demise (its the bacon of the chicken) I call mine: "Chicken Chips"
 
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This stuff doesn't sound too bad. I would taste it and probably like it. Being of Russian Jewish and Swedish decent, I've eaten somethings that most Americans would thing are gross like pickled herring, chopped liver with eggs, borscht with hard boiled eggs and onion, and so on. The Swedes and the Russians share a lot of the fish, cabbage, and other things so it was interesting to visit grandma's house on dad's side and eat the herring in a salad then visit Nana on mum's side and have the pickled herring with hard boiled egg on a hard bread.

Livermush must be a variation of liverwurst, which we used to eat quite often in our house but sadly no more due to the high amount of salt in it. It's great in a sandwich with slices of onion and tomato. I have noticed though as I've gotten older I tend to taste this meal for much longer than necessary too.

Scrapple too sounds like yet another variation on fried hash substituting pork for corned beef or beef.

Over the years in general I have noticed that various ethnic groups share and adopt the local delicacies into their own culture. What was once a predominant thing among Jews for instance is now a common thing found in restaurants such as Pastrami on pumpernickel or dark rye. There are even variations of stuffed cabbage among the Scandinavians, Russians, Germans, Dutch, and Polish. There foods that are similarly made local ingredients, found in various parts of the Middle East, and Asia. The ingredients are either the same or quite similar, and may go by similar or slightly different names.

Being a foodie, I'm willing to try most things except for dishes made with live critters, not counting shellfish, insects, turtles, and snakes. During my trip to Taiwan in 1987, I had a field day trying various foods that were offered, but those were things where I drew the line.
 
Yeah, I'm with john here!!! -- Me being Puerto Rican we have our share of dishes of weird things: some taste bad, some taste okay, and some great -- I guess I would be a taster! :hehe:

And, get a folks, smashes it and it would look like Hash brown as John stated!

@ Deane: On a side note if I may:
Good Luck, good buddy -- I'm clear for surgery I found out this passed Tuesday; But I'll update my thread on that note when the Hospital and I agreed on a schedule date tp reverse the colostomy!

Take Care Guys!
Ish
 
Dinorius_Redundicus said:
I’m currently preparing for a colonoscopy examination. Thanks to your description of scrapple, I no longer need to purge my system with a chemical laxative.
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Morning Dean,

Wishing you a good outcome with your procedure.............It's very important for everyone to get one these Exams..........
 
Actually after grinding and blending pork stock, hearts, livers, tongues, skin, with onions, rice starch, corn meal, steel oats, wheat flour, and all sorts of tasty spices and herbs ... It tastes pretty darn good ... if you buy one of the top brand names ... There are some really nasty scrapple manufacturers, and their product does not compare to the good tasting ones

I know a Diner that deep fries 3/4 inch thick slabs, and that is totally the WRONG way to cook it
 
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I can feel my arteries hardening just reading this thread.

As for the colonoscopy exam, I am in total agreement on their importance but I once had to endure two in the space of a few months :eek: - a long story but both procedures cleared me.
 
pware said:
I can feel my arteries hardening just reading this thread.

As for the colonoscopy exam, I am in total agreement on their importance but I once had to endure two in the space of a few months :eek: - a long story but both procedures cleared me.
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Been there and done that too due to family history. Yeah it clears you in more ways than one.
 
Although scrapple is not a very healthy food product ... I personally GARANTEE that if you had me cook a meal of scrapple for you ... You would absolutely say outloud: "Ohhh OMG ... NummyNummsNumms ... I have died and gone to heaven" :cool: ... Along with a side of Phila slightly melted vanilla ice cream with whole berry cranberry sauce stirred in ... it is totally orgasmic !

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https://www.thrillist.com/eat/philadelphia/facts-you-didnt-know-about-scrapple

https://www.the-dialectic.com/scrapple/
 
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pware said:
I can feel my arteries hardening just reading this thread.

As for the colonoscopy exam, I am in total agreement on their importance but I once had to endure two in the space of a few months :eek: - a long story but both procedures cleared me.
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Hello, P, sir

Your first sentence made me laugh, sir --- :)

As for me, to reverse the colostomy I had to endure some painful procedures a few times, within a 2 months span! What a nightmare! :'(

Take Care
Ish
 
cascaderailroad said:
Although scrapple is not a very healthy food product ... I personally GARANTEE that if you had me cook a meal of scrapple for you ... You would absolutely say outloud: "Ohhh OMG ... NummyNummsNumms ... I have died and gone to heaven" :cool: ... Along with a side of Phila slightly melted vanilla ice cream with whole berry cranberry sauce stirred in ... it is totally orgasmic !

https://www.thrillist.com/eat/philadelphia/facts-you-didnt-know-about-scrapple

https://www.the-dialectic.com/scrapple/
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Hello Cas, sir

You know, it's one of those kind of food that you just eat it, without wanting to know how it's made!:hehe:

Take Care
Ish
 
I guess the problem with making Scrapple, or a load of Dietz & Watson cold foods, a commodity, is that it would be less than a pallet full, and definitely less than a car load ... Getting a small load of Scrapple all the way cross county to New Orleans, or San Diego, would require trucking it cross country, over the road, all the way there ... hence why NOL'ers never even heard of Scrapple ... they have their own various ground up mystery meats, shoved into a pigs intestine casing, or rolled into breaded baked mystery meat balls, of their own ... could have been ground hog, ground frog, ground dawg, ground gator balls fer' all I knew ... but they were some good tastin' balls ... Just say no to Rocky Mountain Oysters and Ox Wiener's ! That's just totally WRONG to eat those animule' parts!

https://www.google.com/search?rls=c...eSR0E#imgrc=D49O-tNpXfvO5M:&spf=1541967067196
 
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We just have Haggis and/or deep fried pizza or mars bars. Up here north of the border.
helian 43.

Thanks for the laughs, a long time since I laughed out loud.
 
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