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  #31 (permalink)  
Old June 16th, 2008, 08:07 PM
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Quote:
Originally Posted by Snoozeman
Quote:
Originally Posted by DougR.
Stuff that I have eaten:

-Possum Stew (Misissippi)
-Armadillo Sausage (Texas)
-Menudo (Texas)
-Catfish Pizza (Alabama)
-Haggis (Scotland)
-Steak & Kidney Pie (England)
-Jellied Eel (England)
-Bull Testes (Spain)
-Scrapple (NJ & Pa)
-Somthing that appeared to be a grashopper on a stick (Korea)
-Fish Head Stew (NY)
-Milk Bone (NJ)
-Gator (Fl)
-Rattlesnake (OK)
On purpose? :o

Actually good for you. I usually try the local dishes, within reason.
All were on purpose although a few were under the influence of alcohol and the Milk Bone (Yes Mike, the one you tossed to Kramer ) on a $10 dare back when I was a teen.

Scrapple I would eat every day if I could.
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  #32 (permalink)  
Old June 16th, 2008, 08:10 PM
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Ok, what is scrapple? Anything like Taylor ham, which I once tried in N.J.?

In NYC, when I was aboit 18, at the Brasserie, I tried something from the buffet..The waiter came over and asked why I had not eaten the chicken..I tasted it, then he told me it was eel........boy, did I want to smack him;):)
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  #33 (permalink)  
Old June 16th, 2008, 08:27 PM
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Scrapple is pork scraps that are formed together into a patty like thing and then deep fried. It's a heart attack on the plate.

My take was that it was like deep fried Spam.

Take care,
Mike
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  #34 (permalink)  
Old June 17th, 2008, 06:37 AM
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Quote:
Originally Posted by Mike M
Scrapple is pork scraps that are formed together into a patty like thing and then deep fried. It's a heart attack on the plate.

My take was that it was like deep fried Spam.

Take care,
Mike
You are correct Mike, Scrapple is everything but the oink, but mostly ground organ meats. However it is not deep fried (unless one is really intent on having heart failure ) It is formed into a greyish looking loaf which is sliced and then fried crispy on the griddle, it really needs no additional oil. I have found a turkey scrapple that is a reasonable substitute. Still it is just an occasional treat.
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  #35 (permalink)  
Old June 17th, 2008, 08:40 AM
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Doug,

I must have had my Scrapple at the "Diner of Death" . It sure seemed to be deep fried but it was quite a few years ago so it may have just been crisp fried in the pan.

Take care,
Mike
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  #36 (permalink)  
Old June 17th, 2008, 08:44 AM
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Treat?
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  #37 (permalink)  
Old June 17th, 2008, 09:35 AM
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Spam: Chopped pork shoulder meat with ham meat added
Scrapple: is typically made of the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head).
Someone pass the SPAM.
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  #38 (permalink)  
Old June 17th, 2008, 10:28 AM
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Quote:
Originally Posted by katlady
Spam: Chopped pork shoulder meat with ham meat added
Scrapple: is typically made of the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head).
Someone pass the SPAM.
You only partially quoted the process as the bones are removed, then corn meal is added to the mixture and it is formed into loaves. Here is the finished product ready to serve:



It is certainly no more disgusting than any sausage or hot dog or brat which is made in much the same fashion. I had a friend who worked in a bolonga processing plant. He refused to eat the stuff for the rest of his life.
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  #39 (permalink)  
Old June 17th, 2008, 10:35 AM
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But it's not the same as SPAM I love SPAM. Doug why do you have to ruin hot dogs for me. Take me out to the ball game and buy me a pork head on a bun.
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  #40 (permalink)  
Old June 17th, 2008, 11:10 AM
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Things like scrapple and sausage and fried chittlins came about because a slaughtered hog was too valuable to let any part of it go to waste. When they boiled the parts to make scrapple, they would remove the pots from the fire, cover them and let them sit outside overnight (hogs were killed in the early winter) and skim the fat off in the morning..... et voila, lard.
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  #41 (permalink)  
Old June 17th, 2008, 11:20 AM
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Remember I said it was "like" deep fried Spam not that it was Spam. I was using it as a reference. Just as an English Pork pie, to me, is Spam with a crust. I will now be flamed by my British brethren.

The Scrapple that I've had, and it's only been two or three times, looked somewhat like Doug's picture and was a bit more tasty than Spam.

Even though Spam is made here, in good old Minnesota, I can't stand the stuff.

Take care,
Mike
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  #42 (permalink)  
Old June 17th, 2008, 11:55 AM
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Mike M. the hawaiian have taken SPAM into their hearts. Spam musubi is a hawaii favorite. Being as my mom's family was from Hawaii I grew up eating and loving Spam. Turkey Spam is my new favorite, it's not as salty.
Spam Musubi
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  #43 (permalink)  
Old June 19th, 2008, 10:51 PM
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Quote:
Originally Posted by DougR.
Quote:
Originally Posted by Snoozeman
Quote:
Originally Posted by DougR.
Stuff that I have eaten:

-Possum Stew (Misissippi)
-Armadillo Sausage (Texas)
-Menudo (Texas)
-Catfish Pizza (Alabama)
-Haggis (Scotland)
-Steak & Kidney Pie (England)
-Jellied Eel (England)
-Bull Testes (Spain)
-Scrapple (NJ & Pa)
-Somthing that appeared to be a grashopper on a stick (Korea)
-Fish Head Stew (NY)
-Milk Bone (NJ)
-Gator (Fl)
-Rattlesnake (OK)
On purpose? :o

Actually good for you. I usually try the local dishes, within reason.
All were on purpose although a few were under the influence of alcohol and the Milk Bone (Yes Mike, the one you tossed to Kramer ) on a $10 dare back when I was a teen.

Scrapple I would eat every day if I could.
I thought there might be a few dares & beer involved.

Menudo will cure a hangover! That why it's usually featured on weekend breakfasts.
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  #44 (permalink)  
Old June 19th, 2008, 10:54 PM
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Is Menudo similar to Portuguese blood sausage? If so I have had it. Oh and Ox tail stew, my mom made that for us as kids.
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  #45 (permalink)  
Old June 20th, 2008, 01:36 PM
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Quote:
Originally Posted by katlady
Is Menudo similar to Portuguese blood sausage? If so I have had it. Oh and Ox tail stew, my mom made that for us as kids.
No, closer to a soup/stew. They actually have it on the menu at a few places around here. It was originally made in the home so there are as many varieties as there are cooks.
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