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Enjoy that sandwich...
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Enjoy that sandwich...
In article ,
says... On Thu, 10 Jan 2013 16:05:27 -0500, wrote: On Thu, 10 Jan 2013 14:57:32 -0500, ESAD wrote: I don't eat scrapple. I'd never heard of it until we lived in Florida. That is strange. It originated in Philadelphia and Baltimore. Most native Floridans I know have never even heard of it. The only way you can buy it here is frozen. In Maryland it was in the fresh meat case with the hot dogs. (at Giant or A&P) They probably call it souse or head cheese. Basically the same stuff. Nope. |
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On 1/10/2013 2:57 PM, ESAD wrote:
On 1/10/13 2:44 PM, Salmonbait wrote: On Thu, 10 Jan 2013 09:07:54 -0500, iBoaterer wrote: In article , says... On Wed, 09 Jan 2013 13:52:08 -0500, Salmonbait wrote: Other than a Whopper a couple times a year, I don't eat any of that road food tho. Actually, pork heart, tongue, stomach, and even intestines are not uncommon fare. If you grew up on a farm which butchered its own meat, even in Minnesota, you probably ate all of these as head cheese, souse, chitterlings (chitlins'), or in some other form - which was most likely reconstituted. I eat scrapple so I guess strange body parts don't bother me. When I worked at Swift (Okey Street in DC) they made hot dogs and sausages right there. I never really saw anything disgusting going into the grinder. It all came off of the primals we brought in the front door. No exotic parts at all, just what you would recognize as meat. They had people monitoring the fat content and the spice packs. I assume there were preservatives in there too but hot dogs did not keep as long in those days so maybe not that much. I LOVE good scrapple! Well, folks who eat scrapple, which probably included ESAD, shouldn't **** and moan about McRibs: "Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, 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, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste. " http://www.urbandictionary.com/define.php?term=scrapple I don't eat scrapple. I'd never heard of it until we lived in Florida. Isn't ot a staple in Filthydelphia? |
Enjoy that sandwich...
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Enjoy that sandwich...
|
Enjoy that sandwich...
In article om,
says... On 1/10/2013 2:57 PM, ESAD wrote: On 1/10/13 2:44 PM, Salmonbait wrote: On Thu, 10 Jan 2013 09:07:54 -0500, iBoaterer wrote: In article , says... On Wed, 09 Jan 2013 13:52:08 -0500, Salmonbait wrote: Other than a Whopper a couple times a year, I don't eat any of that road food tho. Actually, pork heart, tongue, stomach, and even intestines are not uncommon fare. If you grew up on a farm which butchered its own meat, even in Minnesota, you probably ate all of these as head cheese, souse, chitterlings (chitlins'), or in some other form - which was most likely reconstituted. I eat scrapple so I guess strange body parts don't bother me. When I worked at Swift (Okey Street in DC) they made hot dogs and sausages right there. I never really saw anything disgusting going into the grinder. It all came off of the primals we brought in the front door. No exotic parts at all, just what you would recognize as meat. They had people monitoring the fat content and the spice packs. I assume there were preservatives in there too but hot dogs did not keep as long in those days so maybe not that much. I LOVE good scrapple! Well, folks who eat scrapple, which probably included ESAD, shouldn't **** and moan about McRibs: "Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, 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, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste. " http://www.urbandictionary.com/define.php?term=scrapple I don't eat scrapple. I'd never heard of it until we lived in Florida. Isn't ot a staple in Filthydelphia? Yes, it is. |
Enjoy that sandwich...
|
Enjoy that sandwich...
On 1/11/13 8:47 AM, iBoaterer wrote:
In article , says... wrote: On Thu, 10 Jan 2013 14:57:32 -0500, ESAD wrote: I don't eat scrapple. I'd never heard of it until we lived in Florida. That is strange. It originated in Philadelphia and Baltimore. Most native Floridans I know have never even heard of it. The only way you can buy it here is frozen. In Maryland it was in the fresh meat case with the hot dogs. (at Giant or A&P) I was introduced to it by an in-law in Florida who is a native of Philly That's our Harry, covering his **** like a cat once again. I know your life experiences are limited, and therefore you think everyone must eat the same crap you eat and at the same greasy spoons, but I've never spent more than a day at a time in either Philly or Baltimore, and scrapple was not, when I grew up in New England, a dietary staple. I don't recall encountering it in the midwest, either. As I said, I never even heard of scrapple until a trip to NE Florida. Why would I? |
Enjoy that sandwich...
In article ,
says... On 1/11/13 8:47 AM, iBoaterer wrote: In article , says... wrote: On Thu, 10 Jan 2013 14:57:32 -0500, ESAD wrote: I don't eat scrapple. I'd never heard of it until we lived in Florida. That is strange. It originated in Philadelphia and Baltimore. Most native Floridans I know have never even heard of it. The only way you can buy it here is frozen. In Maryland it was in the fresh meat case with the hot dogs. (at Giant or A&P) I was introduced to it by an in-law in Florida who is a native of Philly That's our Harry, covering his **** like a cat once again. I know your life experiences are limited, and therefore you think everyone must eat the same crap you eat and at the same greasy spoons, but I've never spent more than a day at a time in either Philly or Baltimore, and scrapple was not, when I grew up in New England, a dietary staple. I don't recall encountering it in the midwest, either. As I said, I never even heard of scrapple until a trip to NE Florida. Why would I? Yes, I do eat at small roadfood like places, it's the real America. I've taken trips with my route intact just to eat at places in the book Roadfood. I understand that you are much too refined and sophisticated to socialize with real people. I also understand that you've lived a very sheltered life. |
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