scrapple?

[snarf]

I know scrapple is a East coast food. Im hoping that I will be able to find it while in Vt.
For those of you that have never heard of it, consider yourself lucky

[George R. Young]

Northern grits?

[Outback_Jon]

I know scrapple is a East coast food. Im hoping that I will be able to find it while in Vt.
For those of you that have never heard of it, consider yourself lucky

Probably won't find it in VT.  It's an Eastern PA thing.  Although you can usually find it in some grocery stores in southern NY and NJ.

I love it, but it only ranks third on my breakfast meat scale.  Taylor Pork Roll and bacon are numbers one and two.

[CigarSki®]

It's the stuff that they won't put in hot dogs. 
Locally called "everything but the oink" or made with "everything but the squeal",scrapple is typically made of hogoffal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others, are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.

[The Other Brian]

You'll very likely find it passing thru PA on the way to Vermont. 

 

[jim_de_hunter]

They've got this godawful stuff in Cincinnati called goetta.  Meat mixed with pin oatmeal or something and loaved.  Just terrible but the local restaurants all serve it.

[XHarleyRider]

It's lips and ass but it tastes great!

[Nosmo]

There's more than one reason I'm a vegetarian (he says as he cleans the puke off his keyboard).

[Laserjock]

They sell it at Safeway here in CA; I had it when my father bought some a few years ago. He's from PA.

=Laserjock=

[Conrad]

I never heard of it, I thought that it was some kinda game.

[snarf]

I never heard of it, I thought that it was some kinda game.

LOL.  I had some on a dare years ago.  I luv the stuff. 

It's the stuff that they won't put in hot dogs. 
Locally called "everything but the oink" or made with "everything but the squeal",scrapple is typically made of hogoffal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others, are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.

I still like it.  I told ya if ya dont know, ya dont wana know

[snarf]

Probably won't find it in VT.  It's an Eastern PA thing.  Although you can usually find it in some grocery stores in southern NY and NJ.

I love it, but it only ranks third on my breakfast meat scale.  Taylor Pork Roll and bacon are numbers one and two.

Thanks Jon.  I believe that is where I was when I tried it the first time (in Pa).

[Boonedawg]

We lived on the Eastern Shore of Maryland in Salisbury right out of college in the mid 90's, my wife and I, we were introduced to Scrapple....she was doing her dietetics internship...neither could muster up enough nerve to eat it.  We would call it "Scrapple the other gray meat".  Best of luck.

[Bob]

It's more eastern Pa, MD, De and south. No self respecting yankee would every eat that $h!t! Why becuase it tastes like      $h!t!!!!!!   

[mjrfd99]

It's the floor sweepings from the pork factory. I aint that poor or hungry

[snarf]

It's the floor sweepings from the pork factory. I aint that poor or hungry

It's more eastern Pa, MD, De and south. No self respecting yankee would every eat that $h!t! Why becuase it tastes like      $h!t!!!!!!   

So I take it neither of you care much for it
I'm not sure that I would want to live on it, but it sure was good when I tried it.  I think it tastes along the lines of corned beef hash.  I am also the kinda guy that would try 95% of the "food" that Andrew Jimmerman (bazzar foods) eats

[fc1reed]

You can find it here in Georgia. I like it. I used to live in New Jersey across the river from Philly if that helps.

[OCK913]

I love it, but it only ranks third on my breakfast meat scale.  Taylor Pork Roll and bacon are numbers one and two.

+1 on the Taylor Pork Roll. 2 or 3 slices fried, with mustard on bread .....
My wife's family is from Jersey so I have eaten scrapple a few times ......but one day I read the ingredients label and havent touched it since then.
It tastes good, but I just cant get passed the stuff I read on that label. CigarSki was pretty accurate with his description.

[Outback_Jon]

Best description I've ever heard of it was from a Canadian who described it as "sort of a sausage meat loaf".  He loves it now, but hasn't found it in Canada.

[snarf]

Best description I've ever heard of it was from a Canadian who described it as "sort of a sausage meat loaf".  He loves it now, but hasn't found it in Canada.

yeah "sausage" pretty much covers the ingredients.

+1 on the Taylor Pork Roll. 2 or 3 slices fried, with mustard on bread .....
My wife's family is from Jersey so I have eaten scrapple a few times ......but one day I read the ingredients label and havent touched it since then.
It tastes god, but I just cant get passed the stuff I read on that label. CigarSki was pretty accurate with his description.

If you have ever worked or taken a tour of a processing plant there will be a lot of things you wouldnt want to eat.  Sometimes ignorance is bliss