/ck/ - Food & Cooking

[Anonymous No.5087148]

Sup /ck/ I have this strange fascination with scrapple. Its not really a thing here where I live in New Orleans at all. Closest thing to it would be livermush I guess.

I was watching The Wire and every time they mention scrapple I get this weird desire to go try to track some down. I guess its a Baltimore thing? I want to try some fried on the griddle.

Scrapple fans, make me some recommendations. I'll bookmark it for my future travels.

[Anonymous No.5087175]

>>5087148
bump

[Anonymous No.5087178]

Scrapple is the nastiest shit in the fucking world.

I'm from NC and moved to PA for a year. Had never heard of scrapple, decided to give it a try even though it didn't look appetizing (I also tried something they literally called mush which was essentially yellow scrapple, I guess?). I have never had something raise bile in my throat so quickly.

[Anonymous No.5087179]

What is that?

[Anonymous No.5087183]

>>5087178
SC is livermush capital.

[Anonymous No.5087194]

>>5087178
That bad? Do you like liver?

[Anonymous No.5087366]

bump

[Anonymous No.5087373]

Never heard of it. Upon googling it doesn't sound any worse than breakfast sausage.

[Anonymous No.5087424]

>>5087373
liver sausage mash

[Anonymous No.5087429]

It's really good. Texture is weird, but frying it up adds some crispiness that benefits it.

[Anonymous No.5087440]

It's mainly a Philly/Pennsylvanian thing. Scrapple can be the greatest thing in the world or something pretty shitty depending on where you get it from.

There is no breakfast item better than some scrapple with a crispy outside and a mushy inside.

[Anonymous No.5087447]

>>5087429
OP here, would definitely want it fried or no dice

[Anonymous No.5087460]

Originally from Delaware and grew up eating scrapple, moved to Raleigh, North Carolina a few years ago and was surprised to see they actually carry the same brand of scrapple I used to eat all the time back home.

I don't like mine sliced very thick, and I like to fry it till it's very crispy, and sometimes mash it up with ketchup and pancake syrup.

[Anonymous No.5087468]

>>5087460
what brand?

[Anonymous No.5087472]

>>5087460
I don't know what it is, but I get hungry every time that word is mentioned..

[Anonymous No.5087477]

>>5087468

Not the guy you're replying to, but Habersett is the only good one so it's probably that.

[Anonymous No.5087479]

>>5087468
Rapa. Back in Delaware there were several different brands, and lots of great local places to enjoy scrapple.

[Anonymous No.5087492]

>>5087477
From southern Delaware, never even heard of that brand unfortunately.

[Anonymous No.5087502]

I WANT SCRAPPLE

[Anonymous No.5087513]

>>5087502
Ever have a scrapple, egg, and cheese sandwich?

[Anonymous No.5087522]

>>5087513
No but I bet it tastes like sex.

Sounds like ultimate hangover sandwich.

[Anonymous No.5087530]

goetta is better

[Anonymous No.5087531]

OP,I grew up in N.O, live in BR now. the closest thing you are going to find to scrapple is something called headcheese. Manda makes it you can get it at winn dixie or rouses in the deli. scrapple has cornmeal in it and headcheese doesn't and the particulates in headcheese are not as finely ground.otherwise the same thing. There is some place out in chalmette that makes some sort of artisan headcheese.

[Anonymous No.5087543]

>>5087531
>>5087531
Oh yeah, I know Manda head cheese. When I fry it, the aspic falls apart and turns into glop.

Not the same.

[Anonymous No.5087554]

>>5087148
PA here, fucking love Scrapple. Get Habbersett brand, if you can. Dietz & Watson is okay, too, but it really absorbs the butter and gets greasy.

I like it cut thick. Crisp outside, soft inside. Good on a sandwich with egg and cheese or just on toast by itself.

[Anonymous No.5087559]

>>5087554
I like making sandwiches with over easy eggs so when you bite in you get the runny yolk with the scrapple. Truly based.

[Anonymous No.5087569]

>>5087559
Hells yes, gotta have over easy eggs.

How thick do you like to cut it? I've never liked it cut thick except at one restaurant in Dover that made their own scrapple. They cut it probably a 1/2 inch thick, but it was so crispy on the outside and just so delicious.

[Anonymous No.5087568]

>>5087479
I'd avoid Rapa. If it's the only brand you've ever had, I can see liking it, but having eaten Habbersett all my life, Rapa is just terrible in comparison.

[Anonymous No.5087573]

I live in CA/OR now and grew up near Philly. Scrapple is one of my favorite foods ever. It was a treat growing up.

This Christmas my mother got Habbersett scrapple shipped to CA for me. I was so happy. I even still have a block.

[Anonymous No.5087574]

>>5087569
1/2 inch sounds about right. Maybe even a little thicker.

[Anonymous No.5087585]

>>5087568
As I said earlier, I'm originally from southern DE and have never even heard of Habbersett. Now I feel like I'm really missing out. I've eaten other brands of scrapple and Rapa isn't my fave, but now it's like there's something missing from my life if this stuff makes Rapa seem terrible.

[Anonymous No.5087592]

>>5087585
I don't think I've ever seen anything other than Rapa, Habbersett, and D&W.

[Anonymous No.5087611]

>>5087585

Habbersett is the best. If you head north you should be able to find it.

[Anonymous No.5087623]

>>5087592
Never heard of D&W either. Only brands we had in stores back in DE were Rapa and Milton, and the restaurant I mentioned was Kirby & Halloway's.

Down here in NC there's a local sausage company that actually makes scrapple too, and it's pretty good, probably better than Rapa.

>>5087611
I rarely get to go home to DE to visit my family, so heading upstate or to PA to find some awesome scrapple just isn't in the cards.

[Anonymous No.5087652]

Scrapple is amazing when it is cooked right. Add a bit of maple syrup... It is fucking amazing. SOuthern PA. Please dont tell me how it's made or what is in it though.

[Anonymous No.5087729]

GIMME SCRAPPLE

I'm seriously dying because I want it so bad

[Anonymous No.5087732]

How do you eat this.. scrapple?

[Anonymous No.5087741]

>>5087732
Cut into slices of desired thickness, pan fry till crisp on outside, consume.

[Anonymous No.5087756]

>>5087741
is it good?

[Anonymous No.5087776]

>>5087756
I think it's good, but everyone has different tastes.

[Anonymous No.5087778]

I want to try scrapple, but I live in florida. How would I do that?

[Anonymous No.5087806]

This is a good /ck/ thread, and people should contribute.

[ICE !CREAMrlHLI No.5088101]

I've had chicken scrapple and pork scrapple, the chicken one was actually better.

and if you can't find it, why not make it yourself? How hard could it be? (I say with no knowledge of how to actually make scrapple)

[Anonymous No.5088163]

>>5088101
It seems pretty simple. It's just boiling pig (or whatever animal) scraps and adding cornmeal and spices.

[Anonymous No.5088202]

>>5088163
Wouldnt trust,

[Anonymous No.5088213]

>>5088202
Wouldn't trust me or that method?

http://en.wikipedia.org/wiki/Scrapple

>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.[2][3] 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.[

[Anonymous No.5088235]

>>5087148
Here's a recipe for scrapple.

Alright, so I can't link to it because /ck/ has retarded fucking filters. Just go google 'cowgirlscountry scrapple'

[Anonymous No.5088244]

>>5088213
Would want meat grinder and someone to make scrapple. Sounds smelly.

[Anonymous No.5089048]

>>5088235
Sounds simple and tasty. Might try this sometime, thanks.