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/ck/ - Food & Cooking

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File: 284 KB, 500x297, scrapple.jpg [View same] [iqdb] [saucenao] [google]
4616421 No.4616421 [Reply] [Original]

So /ck/ when I was a kid and would go over to my grandparents house, sometimes they would make this stuff for breakfast called "Scrapple". Can we have a nostalgic food thread?

>pic related it's scrapple

>> No.4616444

Nostalgic food thread and you post scrapple? Shit man I eat scrapple atleast 2 or 3 times a week!

>> No.4616453
File: 922 KB, 1600x1200, Spinach balls.jpg [View same] [iqdb] [saucenao] [google]
4616453

My grandma would make these heavenly spinach balls when I was young.

>> No.4616669

>>4616444
Even after all these years I haven't looked up what exactly is in scrapple. Any ideas?

>> No.4616721

>>4616669
You know all those left over pig parts that they use to make SPAM, scrapple is all the bits of pig parts that are left over after that.

>> No.4616729

>>4616669
Mostly the same stuff that's in pork sausage (trimmings, leftover pieces of meat, the pieces that aren't very pretty or suitable for much else). It's then combined with cornmeal and spices and steamed or boiled or baked. It can then be sliced and fried to brown it. It's OK... The consistency is kind of like fried meat pudding, so it's not my favorite. But when I used to go to school in Philly they used to have it in the cafeteria in the mornings.

There's a similar thing called Goetta that I've wanted to try - it's the same pork trimmings, except mixed with pinhead oats. I imagine it might have a different texture, but I have yet to find out.

>> No.4616752

>>4616729
Had a friend telling me about Goetta. He has family up around Cincinnati and really liked it as a kid apparently.

>> No.4616766

>>4616453
That looks pretty good. What's in them? I'm guessing breadcrumbs and an egg, but what else? Meat? Cheese?

>> No.4617720
File: 12 KB, 350x258, grammeln.JPG (Case Conflic.jpg [View same] [iqdb] [saucenao] [google]
4617720

Picrelated is the stuff left over after rendering the lard of the most fatty parts of the belly. It's mostly meat fibres and lard. Lots of air, this stuff is pretty fluffy/crunchy. Eaten with salt, onions and bread.
It's mostly unknown outside of Eastern Europe and Latin America.

>> No.4617753

>>4617720
chicharons

>> No.4617755

>>4616421

Appleslaw. Not even kidding. Fucking amazin

>> No.4617785

>>4617720

south eastern asia eats chicharons all the fucking time. Ive eaten them in restaurants in the philippines, singapore and thailand

>> No.4617792

>>4617720
Pork crackling (cracklin') down in the southern US states.

>> No.4617809

Ah scrapple. So fucking good.

Very happy that the grocery chains down here in NC finally carry the brands from back home in DE.

>> No.4617818
File: 28 KB, 400x354, Quaker-Honey-Graham-Ohs1.jpg [View same] [iqdb] [saucenao] [google]
4617818

I know these are still available, but I haven't had a bowl since I was a kid. They were a rarity, since apparently they were more expensive other cereals such as Frosted Flakes, Cap'n Crunch, and the like, and the box is also slightly smaller, but...

God damn, they are tasty.

You've inspired me to go pick up a box, OP.

>> No.4617826

>>4616421
Your grandparents hated you.

>> No.4617833
File: 48 KB, 540x405, 2008_11_11-bubblesqueak1.jpg [View same] [iqdb] [saucenao] [google]
4617833

bubble and squeak anyone?
shit was my fav
remember i used to hate eating veggies by themselves, but would always look forward to this stuff

>> No.4617839

>>4617720
Are they not just pork scratchings?

>> No.4617847

>>4616729
Goetta is better than scrapple - it's like a crispy savory pork fried oatmeal cookie - fucking delicious.

My mom grew up in Philly, so I grew up with scrapple. The rest of my family still eats it. My brother has an old Pennsylvania Dutch cookbook with a scrapple recipe in it. It begins with, "Take a hog's head..."

>> No.4619369

>>4617847
I fucking lost it at
>Take a hog's head

>> No.4619379

>>4616421
I ate scrapple this morning. Nothing like pig innards, spices, and various parts formed into a mushy patty and pan fried to start your day.

>> No.4619453
File: 168 KB, 400x400, 1368335167092.png [View same] [iqdb] [saucenao] [google]
4619453

>Bread, covered with butter and sugar
>into the microwave, 20 to 40 seconds
>Soggy as hell, it sticks to the plate that was holding it, yet so delicious

>> No.4619459

>>4617818
My mom always has a box of these in the house. They taste great but like a lot of other cereals, they cut the roof of my mouth to shreds.

>> No.4619518
File: 1.96 MB, 267x200, ed_fuckeverything.gif [View same] [iqdb] [saucenao] [google]
4619518

>Scrapple

FUCK YOUUUU

I LIVE ON THE LEFT COAST AND HAVEN'T HAD THIS IN -YEARS-

>> No.4619521

Alright so I went to Austria last year and tasted possibly the best thing ever in this marketplace in Salzburg.

Basically, it was this big, greasy potatoey/bready ball, pretty soft to bite into, but it tasted amazing, and I have no fucking clue what I even ate. I bought about five though. They were about the size of baseballs.

>> No.4619522

>>4619521

>Austria

You were drunk, everything tastes great when you're drunk.

>> No.4619549

>>4619522
Only at nights, actually. This was in the daytime, I was surprisingly sober.

>> No.4619566

>>4619549
Was it sweet or salty ?
Maybe some kind of Knödel ?

>> No.4619568

>>4619566
salty

>> No.4619943

>>4619568
Probably Knödel or Klopse
If you liked it that much you should try some swedish Palt or Kroppkaka. Palt is just a boiled ryedough/potato ball filled with salt pork but for some reason I like it more than the fanciest restaurant food.

>> No.4620120

>>4619453
>not toasting it