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iBoaterer[_2_]

In article ,
says...

On Thu, 10 Jan 2013 14:44:48 -0500, Salmonbait
wrote:

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

Yup I just say pig noses and corn meal when people ask me what it is.

Lips and assholes!!

iBoaterer[_2_]

In article ,
says...

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)

Exactly.

iBoaterer[_2_]

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.

Meyer[_2_]

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?

JustWait[_2_]

On 1/10/2013 4:05 PM, 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)

Don't think I ever tried it... I can only remember one thing in my
entire life I actually looked at and said no, my father in law's head
cheese.

iBoaterer[_2_]

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.

iBoaterer[_2_]

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.

iBoaterer[_2_]

In article ,
says...

On 10 Jan 2013 21:22:04 GMT, ESAD wrote:

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
\

There you go.

He sure tries hard to cover his lies!!

ESAD

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?

iBoaterer[_2_]

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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