Ping: Wayne, Scrapple recipe

Cheryl Isaak wrote:

What I'm wondering is if DH and Sue's paths ever crossed?
C

Not likely, unless we were at the same football game when BHS played
Dumont High! Each little town is pretty much its own complete circle.
Unless you go to church in the next town over, work after school in a
different town, or go to parochial school, you hardly meet kids from
other towns.

I left in the 70s. All of our visits since have been short and sweet --
due in large part to the price of hotels in the area!

sue



--
--
Susan Hartman/Dirty Linen
The Magazine of Folk and World Music
http://www.dirtylinen.com

Dr. Brat wrote:

ellice wrote:

I also won't let him eat scrapple - as from my perspective it's basically
the allowed to feed to humans equivalent of ucky dog food. Though,
I'm sure
that the home-made stuff can be quite tasty. But, we're not in the
have to
use all the leftover parts of everything economy so...


Won't let him? Heh. I was raised that such phrases don't belong in a
marriage. *grin* Besides, it's not about using the leftover parts
anymore, it's about the fact that it TASTES GOOD! Not for everyday,
mind you, but oh, what a treat!

Elizabeth

A good scrapple, in my opinion, is made with buckwheat flour and not
cornmeal. With buckwheat, the scrapple holds its shape better while
frying. All the cornmeal scrapples I've tried crumble into little bits,
and you can't get a good crispy outside like scrapple should have. When
I was growing up our scrapple came from a small local butcher, but R&R
Provisions in Easton, Pennsylvania make a fine buckwheat scrapple. My
father brings a pound out to me every visit, along with my treasured
pork roll.

As to using the leftover bits of the pig, well, my ancestors have been
making/eating scrapple for 250 years and it didn't send any of them to
an early grave! People turn their noses up at meats made up of
left-over cow/pig parts, yet will rush to eat shrimp and crabs and the
like, which eat whatever ends up on the ocean floor dead, decaying, or
doused in garbage and sewage! Give me good clean scrapple any day!

Melody, scrapple connoisseur

Aynthem wrote:
eat shrimp and crabs and the
like, which eat whatever ends up on the ocean floor dead, decaying, or
doused in garbage and sewage!



Miss Kitty knows some shrimp came home from the store this afternoon.
Did she put you up to this to persuade me to put the icky shrimpies on
her plate instead?

Because it's not going to work!

P.S. There will be shrimp cocktail with tomorrow's Mets game. Who's
coming over to join me?

--

Karen C - California
www.CFSfacts.org where we give you the facts and dispel the myths
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Aynthem wrote:
As to using the leftover bits of the pig, well, my ancestors have been
making/eating scrapple for 250 years and it didn't send any of them to
an early grave! People turn their noses up at meats made up of
left-over cow/pig parts, yet will rush to eat shrimp and crabs and the
like, which eat whatever ends up on the ocean floor dead, decaying, or
doused in garbage and sewage! Give me good clean scrapple any day!

{Applause} I won't touch seafood for that reason. Then again, I grew
up knowing the pet name of the pig/cow on the dinner table.

--
Brenda
Help Project Gutenberg--become a Distributed Proofreader
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On Fri, 13 Oct 2006 12:41:26 -0400, Cheryl Isaak
wrote:

On 10/13/06 10:14 AM, in article ,
"Susan Hartman" wrote:

ellice wrote:
I'm not even looking - but I'm betting it's Taylor Ham. DH, being from
lovely Bergen Cty, NJ is addicted to the stuff. There is nothing
healthgful about it - it's kind of like a spicy, greasy not-kosher salami.
Anyhow - we can get in the local groceries - but whenever we're in Jersey he
has some fit about stopping at a diner for "Taylor Ham" . It's okay - but I
have different dietary ideas.

Ummm...fried Taylor ham sandwiches. Haven't had one in years...haven't
even thought about it, but now that you bring it up, I WANT ONE!

Sue (also form Bergen County NJ)


YOU'RE FROM BERGEN - which town? DH is from Dumont!

C


I lived in Montvale from 1966-1973.

Sara, former Jersey girl

On 10/14/06 7:19 AM, in article ,
"Sara" wrote:

On Fri, 13 Oct 2006 12:41:26 -0400, Cheryl Isaak
wrote:

On 10/13/06 10:14 AM, in article ,
"Susan Hartman" wrote:

ellice wrote:
I'm not even looking - but I'm betting it's Taylor Ham. DH, being from
lovely Bergen Cty, NJ is addicted to the stuff. There is nothing
healthgful about it - it's kind of like a spicy, greasy not-kosher salami.
Anyhow - we can get in the local groceries - but whenever we're in Jersey
he
has some fit about stopping at a diner for "Taylor Ham" . It's okay - but
I
have different dietary ideas.

Ummm...fried Taylor ham sandwiches. Haven't had one in years...haven't
even thought about it, but now that you bring it up, I WANT ONE!

Sue (also form Bergen County NJ)


YOU'RE FROM BERGEN - which town? DH is from Dumont!

C


I lived in Montvale from 1966-1973.

Sara, former Jersey girl
Another one!

Cheryl

On 10/13/06 11:05 PM, "Aynthem" wrote:

Dr. Brat wrote:

ellice wrote:

I also won't let him eat scrapple - as from my perspective it's basically
the allowed to feed to humans equivalent of ucky dog food. Though,
I'm sure
that the home-made stuff can be quite tasty. But, we're not in the
have to
use all the leftover parts of everything economy so...


Won't let him? Heh. I was raised that such phrases don't belong in a
marriage. *grin* Besides, it's not about using the leftover parts
anymore, it's about the fact that it TASTES GOOD! Not for everyday,
mind you, but oh, what a treat!

Elizabeth

A good scrapple, in my opinion, is made with buckwheat flour and not
cornmeal. With buckwheat, the scrapple holds its shape better while
frying. All the cornmeal scrapples I've tried crumble into little bits,
and you can't get a good crispy outside like scrapple should have. When
I was growing up our scrapple came from a small local butcher, but R&R
Provisions in Easton, Pennsylvania make a fine buckwheat scrapple. My
father brings a pound out to me every visit, along with my treasured
pork roll.

Well, if we're there, maybe I'll let DH have some scrapple bg

As to using the leftover bits of the pig, well, my ancestors have been
making/eating scrapple for 250 years and it didn't send any of them to
an early grave! People turn their noses up at meats made up of
left-over cow/pig parts, yet will rush to eat shrimp and crabs and the
like, which eat whatever ends up on the ocean floor dead, decaying, or
doused in garbage and sewage! Give me good clean scrapple any day!

Melody, scrapple connoisseur

LOL - personally, I'm not much for eating any scavenger kind of stuff. But,
that's me and the dietary way I was raised. I'm not a very good meat eater,
and just don't do well with many of the, umm, sausage kind of things that
are made with all the bits - so to speak. But, if you've found something
that you like - good enough.

ellice

Dr. Brat wrote:
When I was growing up our scrapple came from a small local butcher, but
R&R Provisions in Easton, Pennsylvania make a fine buckwheat scrapple. My
father brings a pound out to me every visit, along with my treasured pork
roll.

Now you are on my stomping grounds. I live just 10 miles away in
Allentown.
Been over the 'free bridge' many a time in my misspent youth.

As to using the leftover bits of the pig, well, my ancestors have been
making/eating scrapple for 250 years and it didn't send any of them to an
early grave! Give me good clean scrapple any day!
Melody, scrapple connoisseur

Any good PA Dutch knows how to squeeze that nickle (buffalo variety) until
it Scheiße and then uses that for fertilizer.

Nothing wasted,
AK in PA