Cooking secrets, tips, recipes and discussions featuring The Lakewood Observer's head chef, Chef Geoff (Jeff Endress), conversations about food, and restaurants.
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???
Later!
Phil
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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."
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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
You mean your not going to recommend a wine to go with Scrapple?
Come on, I know you can.
I
"When I dare to be powerful -- to use my strength in the service of my vision, then it becomes less and less important whether I am afraid." - Audre Lorde
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
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..
To wander this country and this world looking for the best barbecue â€â€
