Scrapple????

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Phil Florian
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Scrapple????

Postby Phil Florian » Fri Jan 02, 2009 12:21 pm

Hey there!

Anyone know about Scrapple? It is a corn-mealy pork-ish spam-like breakfast meat that is popular a bit east of here (in particular in Pennsylvania, I am told). I had it a couple times and it is...interesting. Anyway, a friend of mine is a former trucker and considered this to be the highlight of his travel cusuine and for his b-day coming up I wanted to buy a loaf of this stuff if at all possible. TJ's doesn't have it. Mainstream markets don't seem to have it. All the West side delis I have talked to either don't carry it or never heard of it (I don't blame them). Goetta from Cincinnati was similar but uses oatmeal instead of cornmeal if I recall but even that is rare. Any scrapple fans out there???

:D

Later!

Phil


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Stan Austin
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Postby Stan Austin » Fri Jan 02, 2009 2:57 pm

Phil--- I believe it is primarily corn meal based with no meat. It serves as a side like grits or potatoes.
I think if you look in the dairy or frozen food sections you might find some.
Stan


Corey Rossen
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Postby Corey Rossen » Sat Jan 03, 2009 1:44 pm

Oh sorry, I thought this was an invite to play Scrabble. My bad. Carry on.

Corey


sharon kinsella
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Postby sharon kinsella » Sat Jan 03, 2009 2:06 pm

You mean your not going to recommend a wine to go with Scrapple?

Come on, I know you can.

I


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Phil Florian
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Postby Phil Florian » Wed Jan 14, 2009 2:40 pm

Found Scrapple at Giant Eagle in the "meat-ish" dish section. It has a lot of meat...the leftover kind, of course. It is like the ancient forebear of Spam. My bud is crazy for it. Delish. :-)


"Possible explanations for why other people might not share our views:
They haven't been told the truth.
They are too lazy or stupid to reach correct...conclusions, or
They are biased by their self-interest, dogma, or ideology."
- Matt Motyl
Corey Rossen
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Postby Corey Rossen » Wed Jan 14, 2009 6:41 pm

wine pairing = Educated Guess red meritage.
It goes with Scrapple and Scrabble!

Corey


David Lay
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Postby David Lay » Thu Jan 15, 2009 11:58 am

I saw it at Dahl's (one of the grocery chains here in Des Moines) while shopping the other day. Looks like it's not just an Ohio thing...!


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Jeff Endress
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Postby Jeff Endress » Mon Jan 26, 2009 8:26 am

Srapple is one of those dishes that was fashioned to make use of the stuff you don't otherwise use.....

Kind of a New World Hagus. Generally made from pork, the cast off pieces, referred to as offal, are cooked. The broth is redued and thickened with cornmeal. The meat is finely chopped and returned to the corn meal mixture and the mix is formed into loaves. It solidifies as it cools. The loaf can then be sliced and fried.

Usually served a breakfast side dish, so the obvious beverage is a bloody mary..


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Corey Rossen
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Postby Corey Rossen » Mon Jan 26, 2009 10:20 am

Jeff Endress wrote:
Usually served a breakfast side dish,
Who says wine isn't for breakfast? I thought that is how you got through Law School.
Corey


Jeff Endress
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Postby Jeff Endress » Mon Jan 26, 2009 11:27 am

Corey

You're confusing wine with whine

Jeff


To wander this country and this world looking for the best barbecue â€â€
Corey Rossen
Posts: 1663
Joined: Thu Nov 09, 2006 12:09 pm

Postby Corey Rossen » Tue Jan 27, 2009 10:43 am

Jeff Endress wrote:Corey

You're confusing wine with whine

Jeff
Sorry, I must have been given bad information.

Corey



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