Hi Linda, Scrapple is primarily served as a breakfast food, and it is eaten primarily by people who live in the mid-Atlantic states, from Pennsylvania down to Georgia. I grew up in Maryland, and my sisters and I, and all of our children and some of our grandchildren, enjoy scrapple because it was always a special treat whenever we returned to our childhood home after we had married and moved away from home on Maryland's Eastern Shore.
Have you ever had polenta? Scrapple is a little bit like polenta, in that its base is cornmeal mush. Into that mush are stirred "scraps" of pork, and lots of spices. The mixture is cooked, then poured into a loaf-shaped mold, refrigerated, and finally sliced and fried to be served alongside other breakfast foods. It doesn't sound nearly as appetizing as it actually is -- it's delicious. When fried, the outside becomes crunchy. Some people pour syrup or tomato butter (a jam-like condiment, or even ketchup over their scrapple . My own family makes sandwhiches -- we insert the hot crunchy scrapple in-between two slices of white, preferably potato bread, wrap the sandwhich in waxed paper to "steam, so the bread becomes warm, and then enjoy the whole thing with mugs of coffee! Some people like a fried egg on their scrapple sandwhich as well. Our favorite scrapple is made particularly spicy because the pork liver is included among the por "scraps" that go into the mix! As I think I said before, don't knock it till you try it! Penny On 10/5/12, Linda Ratzlaff <[email protected]> wrote: > Hi > I don't think I received anything to say whaqt scrapple is. I am from > Saskatchewa, Canada and have not heard of this before > > Linda > ----- Original Message ----- > From: "Jude DaShiell" <[email protected]> > To: <[email protected]> > Sent: Wednesday, October 03, 2012 1:20 AM > Subject: [CnD] scrapple > > >>I think I may have figured out how to cook scrapple and get it turned >> intact. I'll have to try this out, but I think cooking it on a piece of >> parchment paper and then getting under the parchment paper and turning >> everything may do the trick. For those that haven't cooked scrapple, >> it's >> more difficult than cooking pancakes it breaks up really easy when it's >> time to turn it because the top side remains very soft until after it is >> turned. More later. >> >> --------------------------------------------------------------------------- >> jude <[email protected]> >> Adobe fiend for failing to Flash >> >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
