|
Joined: Jul 2005
Posts: 12,534
Campfire Outfitter
|
Campfire Outfitter
Joined: Jul 2005
Posts: 12,534 |
I tried it once, it gave me a gall bladder attack and put me in the hospital in Hershey PA.
I'm not a slow learner, I'll never eat that crap again.
You can roll a turd in peanuts, dip it in chocolate, and it still ain't no damn Baby Ruth.
|
|
|
|
Joined: Jan 2013
Posts: 565
Campfire Regular
|
Campfire Regular
Joined: Jan 2013
Posts: 565 |
Scrapple, egg, and cheese sandwich. Breakfast of champions!
Think i need a bigger gun
|
|
|
|
Joined: Dec 2007
Posts: 3,593 Likes: 6
Campfire Tracker
|
Campfire Tracker
Joined: Dec 2007
Posts: 3,593 Likes: 6 |
I usually like it, but I have had some really bad commercially produced brands. I like the venison scrapple my butcher makes for me every year the best. I usually get about 20 pounds which last me the whole year, including sharing some with friends.
"Somehow, the sound of a shotgun tends to cheer one up" -- Robert Ruark
|
|
|
|
Joined: Feb 2010
Posts: 490
Campfire Member
|
Campfire Member
Joined: Feb 2010
Posts: 490 |
I am originally from Virginia
rural Virginia
6 brothers and sisters
of course we ate Scrapple, and everything else that was cheap at the time
|
|
|
|
Joined: Aug 2014
Posts: 2,224
Campfire Regular
|
Campfire Regular
Joined: Aug 2014
Posts: 2,224 |
The scrapple I had was from Green’s in Zabcikville, Texas. I liked it
|
|
|
|
Joined: Jan 2007
Posts: 4,315 Likes: 2
Campfire Tracker
|
Campfire Tracker
Joined: Jan 2007
Posts: 4,315 Likes: 2 |
Yes, but we call it liver sausage. On cornbread or toast covered with molasses is my favorite way to eat it
CK
|
|
|
|
Joined: Sep 2022
Posts: 5,492 Likes: 1
Campfire Tracker
|
Campfire Tracker
Joined: Sep 2022
Posts: 5,492 Likes: 1 |
I tried it once, it gave me a gall bladder attack and put me in the hospital in Hershey PA.
I'm not a slow learner, I'll never eat that crap again. LOL
Last edited by KillerBee; 02/06/23.
KB
|
|
|
|
Joined: Nov 2008
Posts: 19,618 Likes: 15
Campfire Ranger
|
Campfire Ranger
Joined: Nov 2008
Posts: 19,618 Likes: 15 |
Sounds like some folk just call random sausage scrapple
And it’s not even in the same universe as spam. Spam’s for polynesians.
MAGA
|
|
|
|
Joined: May 2008
Posts: 3,695 Likes: 1
Campfire Tracker
|
Campfire Tracker
Joined: May 2008
Posts: 3,695 Likes: 1 |
Fried crisp with eggs over easy and biscuits and/or grits.
|
|
|
|
Joined: Dec 2007
Posts: 10,258
Campfire Outfitter
|
Campfire Outfitter
Joined: Dec 2007
Posts: 10,258 |
The wife introduced Scrapple to me after we wed. Still eating it 38 years later, yum. I hear it's made from all the scraps that they won't put in Spam.....
Ed
A person who asks a question is a fool for 5 minutes the person who never asks is a fool forever.
The worst slaves are those that put the chains on themselves.
|
|
|
|
Joined: Dec 2004
Posts: 4,276
Campfire Tracker
|
Campfire Tracker
Joined: Dec 2004
Posts: 4,276 |
When I was stationed at Dover AFB in Delaware, I would see those Scrapple signs along the highways and kinda figured it would be good. I guessed it was something like fried corn meal mush and I really like that! A girl I was dating from the Eastern Shore (Maryland), took me to her folks home and we had Scrapple for breakfast (her mothers' favorite Scrapple recipe). I lied all the way through breakfast saying how good it was. It was some of the worst tasting schit I have ever eaten. Never again. Stay away from it Jim!! After reading all of the posts about Scrapple I think I just might give it another try. I have never seen it for sale around here though!
|
|
|
|
Joined: Dec 2003
Posts: 1,456
Campfire Regular
|
Campfire Regular
Joined: Dec 2003
Posts: 1,456 |
I made a small batch just last week. 3 lbs pork, 1 lb liver, 3 cups cornmeal, 1 cup buckwheat flour, etc gives me enough for 10 small (4×6?) aluminum loaf pans. Each pan is enough for 2 meals for myself since no one else here will eat it. I've also made it with moose and caribou in the past. I grew up in rural SE PA and we made it every fall at butchering time. It was made in a huge cast iron kettle and ladled into large metal loaf pans to set up. Every hog scrap went into that kettle...nothing went to waste. Surprisingly, I found scrapple being sold in a Smith's Market (Kroger) in Santa Fe, NM, but have never found it anywhere else other than the Mid-Atlantic region.
The question isn't who is going to let me; it's who is going to stop me.
|
|
|
|
Joined: Jan 2005
Posts: 38,934 Likes: 11
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Jan 2005
Posts: 38,934 Likes: 11 |
Had it when I worked in D.C. and liked it. Made some of my own a few years ago; wasn't bad.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
|
|
|
|
Joined: May 2009
Posts: 760
Campfire Regular
|
Campfire Regular
Joined: May 2009
Posts: 760 |
I've tried it several times, but just can't find a liking to it. I can eat pudding, but not scrapple.
|
|
|
|
Joined: Feb 2020
Posts: 4,892 Likes: 2
Campfire Tracker
|
Campfire Tracker
Joined: Feb 2020
Posts: 4,892 Likes: 2 |
It’s amazing. Buckwheat flour makes it scrapple. Fried crispy with syrup like Dillonbuck says. I like it this way too. My buddy will put powdered sugar on it.
|
|
|
|
Joined: Aug 2004
Posts: 2,691
Campfire Regular
|
Campfire Regular
Joined: Aug 2004
Posts: 2,691 |
Had it yesterday with eggs! Put a little maple syrup on it that I bought from Danny L and it's perfect.
NRA Lifetime Endowment Member
|
|
|
|
Joined: Dec 2002
Posts: 32,239 Likes: 1
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Dec 2002
Posts: 32,239 Likes: 1 |
While traveling through PA in 2019 I had it at the Dutch Kitchen restaurant in Frackville. It wasn't bad, probably would have been better with a little maple syrup.
|
|
|
|
Joined: Dec 2003
Posts: 831 Likes: 1
Campfire Regular
|
Campfire Regular
Joined: Dec 2003
Posts: 831 Likes: 1 |
I eat chorizo with pork snouts and salivary glands, I eat wild duck and goose and livers therefrom.
I eat deer and elk liver and tongues.
I eat roadkill deer if I hit it, and
frogs and coots and pickled pigs feet.
but never again, after once in pennsylvania, will I eat SCRAPPLE...
to me, it was like a turd took a [bleep].
bleep = sh****t
Last edited by jameister; 02/06/23. Reason: clarification...
"Never attribute to malice, that which can be adequately explained by ignorance or misunderstanding."
|
|
|
|
Joined: Feb 2001
Posts: 8,891 Likes: 27
Campfire Outfitter
|
Campfire Outfitter
Joined: Feb 2001
Posts: 8,891 Likes: 27 |
Holy smokes people, I was born and raised in Pennsyltucky, and you asked if I’ve eaten scrapple and if I liked it?!! Come the freak on! I’ve probably eaten close to a ton by now. Do I like it? Do bears crap in the woods? I count scrapple, right there with Rabbit, Squirrel, and Whitetail hunting as one of the unique blessings that I’ve enjoyed growing up in this wonderful area! A while back there was a thread about butchering pigs, which was also one of my chores as part of The Oldham clan. We always killed 12 or 14 Thanksgiving Weekend (the patriarchs were superstitious). The Monday fallowing was the first day of buck season. This was a big deal for us when I was young. Like I said, we did a dozen or so every year the Friday morning after. A good crack with a .22 Mag between the eyes, followed by slitting the throat. Then we’d winch them onto The Old Man’s rollback, taking them to my Uncle’s shop to begin the job. The whole fam damily, usually 18 to 24 of us did the process. We tried to work quick, so we’d have time to shoot our rifles in on Sunday. To be continued... 7mm
"Preserving the Constitution, fighting off the nibblers and chippers, even nibblers and chippers with good intentions, was once regarded by conservatives as the first duty of the citizen. It still is." � Wesley Pruden
|
|
|
|
Joined: Dec 2003
Posts: 1,456
Campfire Regular
|
Campfire Regular
Joined: Dec 2003
Posts: 1,456 |
We always fried ours in lard and never ate it with maple syrup, only ground horseradish. I still fry with lard, but occasionally will put syrup on it. I once saw somebody in a restaurant put ketchup on it. That was disgusting to me! The livermush in NC seemed pretty much like the same thing as scrapple, just with a heavier liver taste. The goetta I've tried had a different texture, but the taste was close.
The question isn't who is going to let me; it's who is going to stop me.
|
|
|
|
177 members (450yukon, 673, 06hunter59, 2ndwind, 10Glocks, 69sportfury, 26 invisible),
1,457
guests, and
1,024
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,193,976
Posts18,519,868
Members74,020
|
Most Online11,491 Jul 7th, 2023
|
|
|
|