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#42
posted to rec.boats
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Enjoy that sandwich...
In article ,
says... On 1/11/13 10:39 AM, iBoaterer wrote: 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. D'oh. We stop at various kinds of places when we travel by car. Even if those places had scrapple on the menu and I noticed it, I wouldn't order it. My disdain for "mystery meat products" has nothing to do with being refined or sophisticated, and a lot more to do with trying to avoid severely processed foods, especially when the ingredients are the "leftovers" from the processing of pigs. There is no "mystery" involved. Actually, meat scraps and liver aren't processed at all. |
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#43
posted to rec.boats
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Enjoy that sandwich...
On 1/11/13 3:02 PM, iBoaterer wrote:
In article , says... On 1/11/13 10:39 AM, iBoaterer wrote: 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. D'oh. We stop at various kinds of places when we travel by car. Even if those places had scrapple on the menu and I noticed it, I wouldn't order it. My disdain for "mystery meat products" has nothing to do with being refined or sophisticated, and a lot more to do with trying to avoid severely processed foods, especially when the ingredients are the "leftovers" from the processing of pigs. There is no "mystery" involved. Actually, meat scraps and liver aren't processed at all. Pig pieces and parts are processed into scrapple. Are you trying to claim here that the pig offal is not "processed" into scrapple? If so, just what do you think "processing" means? I just looked up scrapple on wiki. It says: "Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, 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. "A few manufacturers have introduced beef\and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available." It's not something I would eat. I don't eat jerky, bacon or sausage, either. But I do eat some forms of plain ham. |
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#44
posted to rec.boats
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Enjoy that sandwich...
On 1/11/2013 3:16 PM, ESAD wrote:
On 1/11/13 3:02 PM, iBoaterer wrote: In article , says... On 1/11/13 10:39 AM, iBoaterer wrote: 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. D'oh. We stop at various kinds of places when we travel by car. Even if those places had scrapple on the menu and I noticed it, I wouldn't order it. My disdain for "mystery meat products" has nothing to do with being refined or sophisticated, and a lot more to do with trying to avoid severely processed foods, especially when the ingredients are the "leftovers" from the processing of pigs. There is no "mystery" involved. Actually, meat scraps and liver aren't processed at all. Pig pieces and parts are processed into scrapple. Are you trying to claim here that the pig offal is not "processed" into scrapple? If so, just what do you think "processing" means? I just looked up scrapple on wiki. It says: "Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, 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. "A few manufacturers have introduced beef\and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available." It's not something I would eat. I don't eat jerky, bacon or sausage, either. But I do eat some forms of plain ham. Kosher ham? |
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#45
posted to rec.boats
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Enjoy that sandwich...
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#46
posted to rec.boats
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Enjoy that sandwich...
In article ,
says... On 1/11/13 3:02 PM, iBoaterer wrote: In article , says... On 1/11/13 10:39 AM, iBoaterer wrote: 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. D'oh. We stop at various kinds of places when we travel by car. Even if those places had scrapple on the menu and I noticed it, I wouldn't order it. My disdain for "mystery meat products" has nothing to do with being refined or sophisticated, and a lot more to do with trying to avoid severely processed foods, especially when the ingredients are the "leftovers" from the processing of pigs. There is no "mystery" involved. Actually, meat scraps and liver aren't processed at all. Pig pieces and parts are processed into scrapple. Are you trying to claim here that the pig offal is not "processed" into scrapple? If so, just what do you think "processing" means? I just looked up scrapple on wiki. It says: "Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, 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. "A few manufacturers have introduced beef\and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available." It's not something I would eat. I don't eat jerky, bacon or sausage, either. But I do eat some forms of plain ham. Well, then, just what do you eat that is NOT "processed" **** for brains? |
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#47
posted to rec.boats
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Enjoy that sandwich...
In article om,
says... On 1/11/2013 3:16 PM, ESAD wrote: On 1/11/13 3:02 PM, iBoaterer wrote: In article , says... On 1/11/13 10:39 AM, iBoaterer wrote: 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. D'oh. We stop at various kinds of places when we travel by car. Even if those places had scrapple on the menu and I noticed it, I wouldn't order it. My disdain for "mystery meat products" has nothing to do with being refined or sophisticated, and a lot more to do with trying to avoid severely processed foods, especially when the ingredients are the "leftovers" from the processing of pigs. There is no "mystery" involved. Actually, meat scraps and liver aren't processed at all. Pig pieces and parts are processed into scrapple. Are you trying to claim here that the pig offal is not "processed" into scrapple? If so, just what do you think "processing" means? I just looked up scrapple on wiki. It says: "Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, 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. "A few manufacturers have introduced beef\and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available." It's not something I would eat. I don't eat jerky, bacon or sausage, either. But I do eat some forms of plain ham. Kosher ham? Yep, and it's STILL "processed". |
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#48
posted to rec.boats
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Enjoy that sandwich...
On 1/11/13 3:55 PM, iBoaterer wrote:
In article , says... On 1/11/13 3:02 PM, iBoaterer wrote: In article , says... On 1/11/13 10:39 AM, iBoaterer wrote: 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. D'oh. We stop at various kinds of places when we travel by car. Even if those places had scrapple on the menu and I noticed it, I wouldn't order it. My disdain for "mystery meat products" has nothing to do with being refined or sophisticated, and a lot more to do with trying to avoid severely processed foods, especially when the ingredients are the "leftovers" from the processing of pigs. There is no "mystery" involved. Actually, meat scraps and liver aren't processed at all. Pig pieces and parts are processed into scrapple. Are you trying to claim here that the pig offal is not "processed" into scrapple? If so, just what do you think "processing" means? I just looked up scrapple on wiki. It says: "Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, 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. "A few manufacturers have introduced beef\and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available." It's not something I would eat. I don't eat jerky, bacon or sausage, either. But I do eat some forms of plain ham. Well, then, just what do you eat that is NOT "processed" **** for brains? Whoosh! |
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#49
posted to rec.boats
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Enjoy that sandwich...
On 1/11/2013 4:03 PM, ESAD wrote:
On 1/11/13 3:55 PM, iBoaterer wrote: In article , says... On 1/11/13 3:02 PM, iBoaterer wrote: In article , says... On 1/11/13 10:39 AM, iBoaterer wrote: 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. D'oh. We stop at various kinds of places when we travel by car. Even if those places had scrapple on the menu and I noticed it, I wouldn't order it. My disdain for "mystery meat products" has nothing to do with being refined or sophisticated, and a lot more to do with trying to avoid severely processed foods, especially when the ingredients are the "leftovers" from the processing of pigs. There is no "mystery" involved. Actually, meat scraps and liver aren't processed at all. Pig pieces and parts are processed into scrapple. Are you trying to claim here that the pig offal is not "processed" into scrapple? If so, just what do you think "processing" means? I just looked up scrapple on wiki. It says: "Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, 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. "A few manufacturers have introduced beef\and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available." It's not something I would eat. I don't eat jerky, bacon or sausage, either. But I do eat some forms of plain ham. Well, then, just what do you eat that is NOT "processed" **** for brains? Whoosh! No. That was a legitimate question that loogy posed. |
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#50
posted to rec.boats
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Enjoy that sandwich...
wrote:
On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote: wrote: So what? Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school. Even the jails served lobster on a regular basis because it was so cheap. Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound. But back to your question...the secret ingredient here is...actual lobster. What's baloneyat? That's a type of school? Baloney is the stuff that spews out of your mouth with everything post. That's not what you posted, asshole. It's time to give up playing netcop. |
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Yuck, what a melange.
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