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Had scrapple today
Posted on 10/28/18 at 8:47 am
Posted on 10/28/18 at 8:47 am
So I had some scrapple today. For those that don’t know what it is, it’s a pork and cornmeal concoction formed into the shape of a loaf. People cut it in thin slices, pan fry, and serve.
It was my first time having it today and gotta say that to me it tastes just like Boudin. Same pork flavor except the binder is the cornmeal instead of rice. It was pretty good and recommend it.
It was my first time having it today and gotta say that to me it tastes just like Boudin. Same pork flavor except the binder is the cornmeal instead of rice. It was pretty good and recommend it.
7
Posted on 10/28/18 at 9:32 am to lsufanintexas
I tried it once in Philly and haven't had a desire to have it again.
I love boudin but scrapple is not for me
I love boudin but scrapple is not for me
Posted on 10/28/18 at 10:42 am to lsufanintexas
Very big in Pennsylvania and NJ
Posted on 10/28/18 at 10:45 am to Paul Allen
quote:
Very big in Pennsylvania and NJ
I can honestly say I have never seen it anywhere I have eaten in NJ since I moved here in 2006.
Now maybe in towns close to the PA border but not on the east coast of NJ
Posted on 10/28/18 at 10:51 am to lsufanintexas
Throw a thin slice on a hamburger bun, add mustard and pickles, and you have Corinth, MS's famous Slugburger.
No slugs in a Slugburger
No slugs in a Slugburger
Posted on 10/28/18 at 11:55 am to hobotiger
quote:Same. I found it to be really gamey, too much for my tastes.
I tried it once in Philly and haven't had a desire to have it again.
Posted on 10/28/18 at 3:37 pm to coolpapaboze
quote:
Same. I found it to be really gamey, too much for my tastes.
That’s the liver in it which as we all know is an acquired taste. It’s very similar to North Carolina liver mush. My fathers side of the family is from Philadelphia and NY City and had a house on the Jersey shore so we grew up with it and I have some in the freezer now. Habbersett Scrapple and they only ship in the winter but I’m sure some 3rd party now will ship whenever. I order 6 1lb packages every year before Christmas and it last for a year since I’m the only one that eats it. My father gave it to all of us for Christmas so it brings back memories.
Slice and pan frie and eat with over easy eggs. Good stuff.
Posted on 10/28/18 at 3:42 pm to Martini
I think you and have the same tastes. I had it in Newfoundland a couple of years ago and liked it, randomly stumbled into frozen loaves of it at the Rouses in Gulf Shores a couple of weeks ago. Now that I have some serving suggestions I’m going to cook it this week.
Posted on 10/28/18 at 4:00 pm to Martini
I LOVE liver but don't like scrapple
Posted on 10/28/18 at 5:57 pm to lsufanintexas
Posted on 10/28/18 at 6:02 pm to lsufanintexas
Didn't care for scrapple when I tried it.
Love haggis, though.
Love haggis, though.
Posted on 10/28/18 at 6:28 pm to hobotiger
quote:
I LOVE liver but don't like scrapple
Well scrapple is an acquired taste as well.
If you’re in Asbury Park I’m sure you’ve had plenty of opportunities to decide. Family had a place out on Long Beach Island way south of you. Great place I haven’t been to since I was a kid. Grew up eating Homemade hoagies too.
Posted on 10/28/18 at 8:56 pm to Athis
Appreciate that pic, as I had a hard time imagining what this was. Never heard of scrapple.
I was in Philly earlier this year and would have sought this out to try it. We were too busy hunting down the best cheese steaks instead.
I was in Philly earlier this year and would have sought this out to try it. We were too busy hunting down the best cheese steaks instead.
Posted on 10/28/18 at 9:23 pm to G Vice
quote:
I was in Philly earlier this year and would have sought this out to try it. We were too busy hunting down the best cheese steaks instead.
Jim’s and Sonny’s.
Roast pork would be Johns, Dinic’s And Nicks.
Posted on 10/28/18 at 9:29 pm to Athis
Originally from PA and as a kid I ate scrapple. As with a lot of these type foods there were different versions that had various pig parts, some with pronounced liver flavor and others with very little.
I had to make for once for my wife so she could experience it. She doesn't do liver, so I used chopped pork butt. Looked just like the loaf in the picture. Once sliced you brown it on each side in a skillet. Served at breakfast with eggs. Some people put syrup on it.
I had to make for once for my wife so she could experience it. She doesn't do liver, so I used chopped pork butt. Looked just like the loaf in the picture. Once sliced you brown it on each side in a skillet. Served at breakfast with eggs. Some people put syrup on it.
Posted on 10/28/18 at 9:56 pm to r3lay3r
The livermush in North Carolina is essentially the same and they put mustard or jelly on it and eat as a sandwich.
My father always put ketchup on it.
My father always put ketchup on it.
Posted on 10/28/18 at 10:10 pm to lsufanintexas
quote:
to me it tastes just like Boudin
You probably think Campbell's soup tastes just like gumbo. Scrapple is nasty and flavorless.
Posted on 10/29/18 at 7:46 am to ruzil
quote:
nasty and flavorless
How can it be both?
Posted on 10/29/18 at 10:29 am to Martini
Livermush is where it’s at. I prefer it plain. Sliced thick and browned extra crispy in a skillet. That’s the smell I woke up to many mornings as a child.
Posted on 10/29/18 at 11:04 am to lsufanintexas
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