Well, there's bad news and good news from Boston.

The bad news is I haven't yet found any of my usual scrapples in town. The
good news is that the canned stuff from Vermont Country Store contains all
the requisite unspeakable pig parts and passes as a substitute. (Yeah, I
know I could make it, but don't start in on me.)

The VCS scrapple comes in a 28-ounce (#10?) can and because of the diameter
and some air bubbles it doesn't lend itself to slicing. So I de-canned the
bulk and formed it into patties (chilling helps) and pan-fried them.

Mother served it with fried cornmeal mush, but I made some cheese grits.

Not for everyone, but I loved it.

Felice

Felice Friese said...

> Well, there's bad news and good news from Boston.
>
> The bad news is I haven't yet found any of my usual scrapples in town.
> The good news is that the canned stuff from Vermont Country Store
> contains all the requisite unspeakable pig parts and passes as a
> substitute. (Yeah, I know I could make it, but don't start in on me.)
>
> The VCS scrapple comes in a 28-ounce (#10?) can and because of the
> diameter and some air bubbles it doesn't lend itself to slicing. So I
> de-canned the bulk and formed it into patties (chilling helps) and
> pan-fried them.
>
> Mother served it with fried cornmeal mush, but I made some cheese grits.
>
> Not for everyone, but I loved it.
>
> Felice


Felice,

Oooh!!! YUM! Here in Philly, it's Habbersett or bust.

Pan fried crisp and topped with maple syrup!!!

They don't call it SCRAPple for nothing! ))

Glad you got your "jones" taken care of!

Andy

"Andy" <q> wrote in message ...
> Felice Friese said...
>
>> Well, there's bad news and good news from Boston.
>>
>> The bad news is I haven't yet found any of my usual scrapples in town.
>> The good news is that the canned stuff from Vermont Country Store
>> contains all the requisite unspeakable pig parts and passes as a
>> substitute. (Yeah, I know I could make it, but don't start in on me.)
>>
>> The VCS scrapple comes in a 28-ounce (#10?) can and because of the
>> diameter and some air bubbles it doesn't lend itself to slicing. So I
>> de-canned the bulk and formed it into patties (chilling helps) and
>> pan-fried them.
>>
>> Mother served it with fried cornmeal mush, but I made some cheese grits.
>>
>> Not for everyone, but I loved it.
>>
>> Felice
>
>
> Felice,
>
> Oooh!!! YUM! Here in Philly, it's Habbersett or bust.
>
> Pan fried crisp and topped with maple syrup!!!
>
> They don't call it SCRAPple for nothing! ))
>
> Glad you got your "jones" taken care of!
>
> Andy

Oooh! You're in Scrapple Heaven! Some Sunday morning I'm going to show up on
your doorstep.

Felice

Felice Friese wrote:

> Oooh! You're in Scrapple Heaven! Some Sunday morning I'm going to show up on
> your doorstep.
>
> Felice

what is scrapple?

please don't tell me to google it.. that's so anti-social

EVERYBODY could google everything...
this is not a google referral service is it?

THE HELL IS SCRAPPLE?

beta wrote:
> Felice Friese wrote:
>
> > Oooh! You're in Scrapple Heaven! Some Sunday morning I'm going to show up on
> > your doorstep.
> >
> > Felice
>
> what is scrapple?
>
> please don't tell me to google it.. that's so anti-social
>
> EVERYBODY could google everything...
> this is not a google referral service is it?
>
> THE HELL IS SCRAPPLE?

http://www.google.com/search?sourcei...:en&q=scrapple

beta wrote:
>
> what is scrapple?
>
> please don't tell me to google it.. that's so anti-social
>
> EVERYBODY could google everything...
> this is not a google referral service is it?
>
> THE HELL IS SCRAPPLE?

Bravo for not googling it!

It's pieces of Italian truffles and fermented pork
embedded in a solid block of aspic. Thinly sliced
and pan-fried in ultra-extra virgin olive oil, it
becomes something like a giant golden potato chip.
But the experience of eating it is absolutely
indescribable. Your mouth literally goes numb,
as the aroma totally overrides your sense of taste.
As the scrapple breaks into little pieces and
releases even more aroma, for about 15 minutes or
more, the sensory part of your brain will be completely
overwhelmed by the scrapple. Your ears will ring,
if you hear anything at all. If somebody is in
the same room with you talking at you, you'll
see their lips move but you'll only hear disconnected
sounds, not speech. Your vision will become blurred
(true scapple enthusiasts say you should close your
eyes while eating scrapple -- but that's only so
they can steal any unused portion from your plate).
After the effect wears off, you'll feel a strong
urge to obtain more scrapple, but unfortunately
if you do, it won't have the same effect. You've
got to stay away from scrapple for a few days
before you can get that kind of effect again.
If you eat scrapple too frequently, you'll lose
this effect altogether, so it's really best to indulge
only a few times a year. Hope this helps! :-)

In article . com>,
"beta" > wrote:

> Felice Friese wrote:
>
> > Oooh! You're in Scrapple Heaven! Some Sunday morning I'm going to show up on
> > your doorstep.
> >
> > Felice
>
> what is scrapple?
>
> please don't tell me to google it.. that's so anti-social

Scrapple is the Amish version of polenta, but its made from pig parts.
There's an old saying that scrapple includes everything from the pig
except its squeal. And yes, if you google it, you'll find tons of info,
including recipes.

Stan Horwitz wrote:

> Scrapple is the Amish version of polenta, but its made from pig parts.
> There's an old saying that scrapple includes everything from the pig
> except its squeal. And yes, if you google it, you'll find tons of info,
> including recipes.

....except polenta doesn't contain pig scraps...No scraps at all usually.

"Mark Thorson" > wrote in message
...
> beta wrote:
>>
>> what is scrapple?
>>
>> please don't tell me to google it.. that's so anti-social
>>
>> EVERYBODY could google everything...
>> this is not a google referral service is it?
>>
>> THE HELL IS SCRAPPLE?
>
> Bravo for not googling it!
>
> It's pieces of Italian truffles and fermented pork
> embedded in a solid block of aspic. Thinly sliced
> and pan-fried in ultra-extra virgin olive oil, it
> becomes something like a giant golden potato chip.
> But the experience of eating it is absolutely
> indescribable. Your mouth literally goes numb,
> as the aroma totally overrides your sense of taste.
> As the scrapple breaks into little pieces and
> releases even more aroma, for about 15 minutes or
> more, the sensory part of your brain will be completely
> overwhelmed by the scrapple. Your ears will ring,
> if you hear anything at all. If somebody is in
> the same room with you talking at you, you'll
> see their lips move but you'll only hear disconnected
> sounds, not speech. Your vision will become blurred
> (true scapple enthusiasts say you should close your
> eyes while eating scrapple -- but that's only so
> they can steal any unused portion from your plate).
> After the effect wears off, you'll feel a strong
> urge to obtain more scrapple, but unfortunately
> if you do, it won't have the same effect. You've
> got to stay away from scrapple for a few days
> before you can get that kind of effect again.
> If you eat scrapple too frequently, you'll lose
> this effect altogether, so it's really best to indulge
> only a few times a year. Hope this helps! :-)

Sometimes I like you.

"Felice Friese" > wrote in message
...
> Well, there's bad news and good news from Boston.
>
> The bad news is I haven't yet found any of my usual scrapples in town.

Stop & Shop carries Jones brand in the freezer section, bottom shelf. Not
as good as Habbersetts, but not so bad. I'm having it for breakfast
tomorrow.

"Mark Thorson" > wrote in message
>
> Bravo for not googling it!
>
> It's pieces of Italian truffles and fermented pork
> embedded in a solid block of aspic. Thinly sliced
> and pan-fried in ultra-extra virgin olive oil, it
> becomes something like a giant golden potato chip.
> But the experience of eating it is absolutely
> indescribable. Your mouth literally goes numb,
> as the aroma totally overrides your sense of taste.


What wine do you recommend with it?

Edwin Pawlowski wrote:
>
> "Mark Thorson" > wrote in message
> >
> > Bravo for not googling it!
> >
> > It's pieces of Italian truffles and fermented pork
> > embedded in a solid block of aspic. Thinly sliced
> > and pan-fried in ultra-extra virgin olive oil, it
> > becomes something like a giant golden potato chip.
> > But the experience of eating it is absolutely
> > indescribable. Your mouth literally goes numb,
> > as the aroma totally overrides your sense of taste.
>
> What wine do you recommend with it?

Ripple, of course. Is there any other scrapple wine?

Mark Thorson wrote:

> only a few times a year. Hope this helps! :-)

hee hee

that's fantastic, I can almost taste it

On Sat, 20 Jan 2007 18:28:02 -0500, "Felice Friese"
> wrote:

>Well, there's bad news and good news from Boston.
>
>The bad news is I haven't yet found any of my usual scrapples in town. The
>good news is that the canned stuff from Vermont Country Store contains all
>the requisite unspeakable pig parts and passes as a substitute. (Yeah, I
>know I could make it, but don't start in on me.)
>
>The VCS scrapple comes in a 28-ounce (#10?) can and because of the diameter
>and some air bubbles it doesn't lend itself to slicing. So I de-canned the
>bulk and formed it into patties (chilling helps) and pan-fried them.
<snip>

I was at a froo froo market in Sac last weekend (Corti Bros, for you
locals) and saw both haggis in a can and VEGETARIAN haggis in a can.
Having had and enjoyed the real thing at a Burns Supper in England,
the canned haggis was bizarre enough, but the thought of ???vegetarian
haggis??? What the hell? I guess that's like vegetarian bacon, eh
what? Or vegan eggs.

The mind boggles indeed.

TammyM

Felice Friese wrote:

>
> Not for everyone, but I loved it.
>
Had to laugh at the "coincidence"... Finally got around to reading James
A Michener's "Centennial" this week. One of the main characters in the
novel made scrapple and there is a fairly good description of how he
made it. I was just saying (yesterday) to one of the other RFC-ers in
the chat channel that I was gonna google r.f.c. about it, because I
think this had been discussed before, and reading about it had made me
curious about it. LOL.
--
Cheers
Chatty Cathy

Chatty Cathy wrote:

<snip, "scrapple scrapple scrapple">

I don't know Cathy, sounds kinda chatty to me

Chatty Cathy wrote:

<snip, "scrapple scrapple scrapple">

I don't know Cathy, sounds kinda chatty to me

oops

beta

....

I must member to sign me post
I also have an RSS feed that shows me newest posts... but it only shows
the body (google desktop sidebar, "web clips") so I see how a sig could
be helpful.

beta wrote:
> Chatty Cathy wrote:
>
> <snip, "scrapple scrapple scrapple">
>
> I don't know Cathy, sounds kinda chatty to me

Well *you* were the one who asked what scrapple is - and if you don't
wanna google - read the book
--
Cheers
Chatty Cathy

Chatty Cathy wrote:

> Well *you* were the one who asked what scrapple is - and if you don't
> wanna google - read the book

Im sorry, was my remark anti-social?

I thought scrapple was a word game

I got to have some scrapple now, I've never had n e.
I bet it's good with habenero tabasco on it, I bet it cures a
hang-over.
I bet you have to sit on a bucket when you eat some, it's probably got
more than just a little bit of juice in it.

beta

beta wrote:

>
> Im sorry, was my remark anti-social?

Of course not!
>
> I got to have some scrapple now, I've never had n e.

I dunno, I haven't tried it either, but I might. LOL

--
Cheers
Chatty Cathy

"TammyM" > wrote in message
...
> On Sat, 20 Jan 2007 18:28:02 -0500, "Felice Friese"
> > wrote:
>
>>Well, there's bad news and good news from Boston.
>>
>>The bad news is I haven't yet found any of my usual scrapples in town. The
>>good news is that the canned stuff from Vermont Country Store contains all
>>the requisite unspeakable pig parts and passes as a substitute. (Yeah, I
>>know I could make it, but don't start in on me.)
>>
>>The VCS scrapple comes in a 28-ounce (#10?) can and because of the
>>diameter
>>and some air bubbles it doesn't lend itself to slicing. So I de-canned the
>>bulk and formed it into patties (chilling helps) and pan-fried them.
> <snip>
>
> I was at a froo froo market in Sac last weekend (Corti Bros, for you
> locals) and saw both haggis in a can and VEGETARIAN haggis in a can.
> Having had and enjoyed the real thing at a Burns Supper in England,
> the canned haggis was bizarre enough, but the thought of ???vegetarian
> haggis??? What the hell? I guess that's like vegetarian bacon, eh
> what? Or vegan eggs.

I realize that "vegetarian versions" of many popular items are very popular
and an appreciated alternative, but some things can not be veggie replaced,
sheep organs would have to be one of those in my mind. When we lived in
Scotland my sibs, parents, and I all learned to appreciate white pudding,
haggis, real fish and chips and smoked salmon etcetera and I can't imagine a
concocted substitution.

Cindi

>
> The mind boggles indeed.
>
> TammyM

"Edwin Pawlowski" > wrote in message
et...
>
> "Felice Friese" > wrote in message
> ...
>> Well, there's bad news and good news from Boston.
>>
>> The bad news is I haven't yet found any of my usual scrapples in town.
>
> Stop & Shop carries Jones brand in the freezer section, bottom shelf. Not
> as good as Habbersetts, but not so bad. I'm having it for breakfast
> tomorrow.

Thank you, sir. That should be worth leaving the nabe for!

Felice

"beta" > wrote in message
ups.com...
>
> Felice Friese wrote:
>
>> Oooh! You're in Scrapple Heaven! Some Sunday morning I'm going to show up
>> on
>> your doorstep.
>>
>> Felice
>
> what is scrapple?
>
> please don't tell me to google it.. that's so anti-social
>
> EVERYBODY could google everything...
> this is not a google referral service is it?
>
> THE HELL IS SCRAPPLE?

You wouldn't believe it even if you googled it. I've tossed the can but the
ingredients list mentions all manner of pig parts you don't even want to
think about, along with the herbs and/or spices that make it so tasty.

Felice

"Mark Thorson" > wrote in message
...
> beta wrote:
>>
>> what is scrapple?
>>
>> please don't tell me to google it.. that's so anti-social
>>
>> EVERYBODY could google everything...
>> this is not a google referral service is it?
>>
>> THE HELL IS SCRAPPLE?
>
> Bravo for not googling it!
>
> It's pieces of Italian truffles and fermented pork
> embedded in a solid block of aspic. Thinly sliced
> and pan-fried in ultra-extra virgin olive oil, it
> becomes something like a giant golden potato chip.
> But the experience of eating it is absolutely
> indescribable. Your mouth literally goes numb,
> as the aroma totally overrides your sense of taste.
> As the scrapple breaks into little pieces and
> releases even more aroma, for about 15 minutes or
> more, the sensory part of your brain will be completely
> overwhelmed by the scrapple. Your ears will ring,
> if you hear anything at all. If somebody is in
> the same room with you talking at you, you'll
> see their lips move but you'll only hear disconnected
> sounds, not speech. Your vision will become blurred
> (true scapple enthusiasts say you should close your
> eyes while eating scrapple -- but that's only so
> they can steal any unused portion from your plate).
> After the effect wears off, you'll feel a strong
> urge to obtain more scrapple, but unfortunately
> if you do, it won't have the same effect. You've
> got to stay away from scrapple for a few days
> before you can get that kind of effect again.
> If you eat scrapple too frequently, you'll lose
> this effect altogether, so it's really best to indulge
> only a few times a year. Hope this helps! :-)

Now there's a man who knows scrapple!

Felice

Ace Berserker wrote:
> beta wrote:
> > Felice Friese wrote:
> >
> > > Oooh! You're in Scrapple Heaven! Some Sunday morning I'm going to show up on
> > > your doorstep.
> > >
> > > Felice
> >
> > what is scrapple?
> >
> > please don't tell me to google it.. that's so anti-social
> >
> > EVERYBODY could google everything...
> > this is not a google referral service is it?
> >
> > THE HELL IS SCRAPPLE?
>
> http://www.google.com/search?sourcei...en&q=scrapple]

Well fancy finding you here Nick, what a suprise....

So kind of you to do something that someone has specificaly asked you
not to.
Are you really a lack wit, or do you just pretend to be one?

Is it because you fancy B?

You do seem to follow him "everywhere", don't you?

Or,are you just one of those troll creatures people refer to you as?

Since you brought googling into the limelight, I thought I would find a
passge just for you.
If you refer to paragraph one, especially designed for Troll Dweller's
such as yourself.
I do hope that you find it helpful. Have an excellent day & enjoy your
cooking.

A little less respectfully,
S.

Ps:No need to tell everyone that I couldn't, & still can't read and
write perfectly yet, because I am doing it for you right now.Having
been illiterate most of my life, doesn't give you the right to
riddicule me.
I happen to be quite proud of my achievement's

Good Day

On Sat, 20 Jan 2007 17:38:39 -0600, in rec.food.cooking, Andy wrote:

>Felice Friese said...
>
>> Well, there's bad news and good news from Boston.
>>
>> The bad news is I haven't yet found any of my usual scrapples in town.
>> The good news is that the canned stuff from Vermont Country Store
>> contains all the requisite unspeakable pig parts and passes as a
>> substitute. (Yeah, I know I could make it, but don't start in on me.)
>>
>> The VCS scrapple comes in a 28-ounce (#10?) can and because of the
>> diameter and some air bubbles it doesn't lend itself to slicing. So I
>> de-canned the bulk and formed it into patties (chilling helps) and
>> pan-fried them.
>>
>> Mother served it with fried cornmeal mush, but I made some cheese grits.
>>
>> Not for everyone, but I loved it.
>>
>> Felice
>
>
>Felice,
>
>Oooh!!! YUM! Here in Philly, it's Habbersett or bust.
>
>Pan fried crisp and topped with maple syrup!!!

Or grape jelly.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

sheelagh wrote:
> You do seem to follow him "everywhere", don't you?

I'm sure you don't recognize the irony in your posting this in RFC.

"Doug Weller" > wrote in message
>>Oooh!!! YUM! Here in Philly, it's Habbersett or bust.
>>
>>Pan fried crisp and topped with maple syrup!!!
>
> Or grape jelly.
>
> Doug

Ketchup at my house.

On Sat, 20 Jan 2007 18:28:02 -0500, "Felice Friese"
> wrote:

>The VCS scrapple comes in a 28-ounce (#10?) can and because of the diameter
>and some air bubbles it doesn't lend itself to slicing. So I de-canned the
>bulk and formed it into patties (chilling helps) and pan-fried them.
>
>Mother served it with fried cornmeal mush, but I made some cheese grits.

Isn't scrapple and grits redundant? Scrapple is pig whatevers plus
cornmeal mush.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

"Cape Cod Bob" > wrote in message
...
> On Sat, 20 Jan 2007 18:28:02 -0500, "Felice Friese"
> > wrote:
>
>>The VCS scrapple comes in a 28-ounce (#10?) can and because of the
>>diameter
>>and some air bubbles it doesn't lend itself to slicing. So I de-canned the
>>bulk and formed it into patties (chilling helps) and pan-fried them.
>>
>>Mother served it with fried cornmeal mush, but I made some cheese grits.
>
> Isn't scrapple and grits redundant? Scrapple is pig whatevers plus
> cornmeal mush.

Nope. Scrapple is pig whatevers with just enough cornmeal to hold them
together. Cornmeal mush or grits are just grains, with no pig stuff. Think
one meat and one starch.

Felice