03-24-2008, 04:58 PM
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#23 (permalink)
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Getting it.
Super Moderator
Location: Lion City
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I was pretty sure that Leto was right about scrapple and checked Wikipedia:
Quote:
Scrapple is a savory mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour. The mush is formed into a loaf, and slices of the scrapple are then fried before serving. Scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a regional food of Delaware, New Jersey,Philadelphia, and Maryland.
Scrapple is typically made of hog offal, such as the head, heart, liver, 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.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand. 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.
Vegetarian scrapple, made from soy protein or wheat gluten, is offered in some places. It is seasoned to be much sweeter than typical meat scrapple.
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