Kunzler Scrapple

[Tech23]

It's whats for breakfast this a.m.

Just for Sip!http://www.google.com/imgres?imgurl...a=X&ei=jdgtTJGrBIL-8Abu5KGxAw&ved=0CEcQ9QEwCQ

When I saw this I figured the original poster had to be from PA. Kunzler being a local brand and all. I used to live in York, county PA. and Kunzler scrapple with bacon was a favorite. People here in AZ. don't know what good food is. I went to the deli in the grocery store and noticed they had some Kunzler brand Lebanon Bologna which surprised me. When I asked them if they had Kunzler Sweet Lebanon Balogna they looked at me like I was making it up. Never ask someone from AZ. where to find good seafood either...they have never had any....LOL.

Tech23

 

[therevjay]

If ya think Southerners find scrapple unappealing , you'd be surprised how many locals/ PA Yankees have a hard time with biscuits and gravy.

I had the benefit of being stationed in the south. This yankee LOVES biscuits and gravy, pork rinds, and grits!

 

[mkk41]

I had the benefit of being stationed in the south. This yankee LOVES biscuits and gravy, pork rinds, and grits!

Me too! Was stationed at NAS Memphis and learned to love good Southern food.

Unfortunately , I once walked into a store and ordered what they called a Philly style hoagie.

I was appalled!

Some form of sliced mystery luncheon meat , orange cheese , lettuce , tomatos , onions and mayo on an oversized soft hot dog roll.

 

[SWID]

People here in AZ. don't know what good food is.
Tech23

Either you don't know or you haven't made any effort to find any.

 

[Tech23]

I'm open to suggestions.......

 

[CAJUNLAWYER]

I learned to love scrapple from my dad, who cooked up batches of it from time to time. He learned how to do that from his Kentucky forbears.

Sunny side up eggs and lots of scrapple seasoned with plenty of garlic salt and black pepper! Absolutely nothing finer for breakfast...

Here's a recipe pretty close to the way my dad made it:

Ingredients:

• 2/3 c Corn meal
• 3 c Boiling water
• 4 lg Pork back bones
• 3/4 ts Salt
• 2 ts Sage
• Red pepper; small amount
• 1/3 c Flour
• Oil for frying

Preparation:

Cook back bones in boiling water until the meat can be pulled off the bones with a fork and minced up. Gradually add meal, flour and seasonings to the back bone mixture. Slowly cook, stirring in dry mixture until thick. Pack mixture in a loaf pan and cool. Store in refrigerator.

When ready, cut slabs from the mixture about the size of a deck of cards and fry in oil. Serve with salt, garlic salt, and/or pepper at the ready and season to taste. Enjoy!

THAT amigo is not offal....and it sounds pretty tasty to boot
P.S. Do you leave the bones in the misture or do ya give them to the dog?????

 

[SWID]

I'm open to suggestions.......

Well food, as you probably know, is regional. If you want authenitic Pa. Dutch (actually German) food you don't go looking in Arizona.

However, if you're open to Mexican things, you could spend the rest of a long life in Arizona and not find them all. I have a weakness for something as simple as a Sonorian Hot dot, made and sold in the little roadside trailers. Served with a Jalapeno stuffed with cheese and wrapped in bacon and fried. About a months worth of sat fat, but then you didn't want to live forever did you?


I don't know where in Arizona you are, but my hangout is Tucson. Besides the Mexican places, there's a place called Beyond Bread, there's a couple of great pizza places, and some nice Italian ones, like a funky little place on I think way east Speedway. There are some great steak places. There's one in Prescott that I'll never forget. There are nice but pricey resturants in Sedona, up the road in Flagstaff there are some places I've been to and not too expensive. There's a great Pizza place outside of Florance. What's his name in Seligman died or you could go there too. Go anyway, take your own wine.

It's not great but it's fun, to to Tombstone and get a cheeseburger at Big Nose Kate's. Speaking of which there are a couple of nice places in Bisbee, nearby.

Phoenix is a zoo but at the NRA last year my son and I found several nice places nearby the convention. My favorite (Phoenix) place is Tempe but I don't go there often. (see above about zoo)

Go to AJ's or Whole Foods, if you can't put something together at either one I don't know what to say.

Otherwise, I guess there's always York County Pa.

 

[ditrina]

Seeing that I'm from South Jersey and a Pork Roll and Scrapple eater from way back. Now I'm living in Florida and very seldom see either for sale in the markets and most times the Scrapple is frozen.

My favorite for breakfast was scrambled egg and scrapple on toast. Lunch would be American cheese pork roll on a hard roll with a bit of Gulden's hot mustard. One cannot even get a good hard roll in Florida, but I'm not going back to Jersey, ever.

Mike..
Publix can order Taylor Pork Roll,, yet just gonna have a hard time finding a "Hard" roll,, with coffee light and sweet..

 

[Marksman]

Taylor Pork Roll between a couple of eggs over easy on a big poppy seed covered hard roll, glass of oj and a big cup of black coffee. That's my idea of Saturday morning breakfast, or breakfast any day of the week for that matter.

 

[truckemup97]

I tried to like scrapple. I really tried.

 

[Tech23]

Well food, as you probably know, is regional. If you want authenitic Pa. Dutch (actually German) food you don't go looking in Arizona.

However, if you're open to Mexican things, you could spend the rest of a long life in Arizona and not find them all. I have a weakness for something as simple as a Sonorian Hot dot, made and sold in the little roadside trailers. Served with a Jalapeno stuffed with cheese and wrapped in bacon and fried. About a months worth of sat fat, but then you didn't want to live forever did you?


I don't know where in Arizona you are, but my hangout is Tucson. Besides the Mexican places, there's a place called Beyond Bread, there's a couple of great pizza places, and some nice Italian ones, like a funky little place on I think way east Speedway. There are some great steak places. There's one in Prescott that I'll never forget. There are nice but pricey resturants in Sedona, up the road in Flagstaff there are some places I've been to and not too expensive. There's a great Pizza place outside of Florance. What's his name in Seligman died or you could go there too. Go anyway, take your own wine.

It's not great but it's fun, to to Tombstone and get a cheeseburger at Big Nose Kate's. Speaking of which there are a couple of nice places in Bisbee, nearby.

Phoenix is a zoo but at the NRA last year my son and I found several nice places nearby the convention. My favorite (Phoenix) place is Tempe but I don't go there often. (see above about zoo)

Go to AJ's or Whole Foods, if you can't put something together at either one I don't know what to say.

Otherwise, I guess there's always York County Pa.

Swid, thank you...
I was mostly referring to the lack of good seafood and a descent variety at the Supermarket deli counters, bologna, garlic bologna, salami, turkey and ham is about all they seem have here, hardly enough to make a good Italian cold cut sub. I don't live near an AJ's or Whole Foods, the closest higher quality grocery store would be a Sprouts. I stop there any time I happen to be in that area.
PA is steak and potato territory with the farmers kids selling their farm fresh produce from their front yard. Not to mention the Amish markets with fresh poultry, and baked goods.
Most Mexican eateries here are of the Tex Mex variety. Mexican is my least favorite ethnic food. Most dishes are beef, chicken, or pork, refried beans or rice....doesn't matter to my tastebuds if you fold or roll the tortilla. I went to a Mexican (Tex Mex) place recommended by some locals I don't remember the name of it now. They brought out some nachos and salsa while our meal was being prepared. The salsa was so watered down I couldn't get any to stay on the nacho...the meal was no better. Being a mom and pop greasy spoon I was hoping it would have been much better. I have been to "El Charro" which was actually pretty good.

Still miss scrapple sandwiches though.......

Tech23

 

[mkk41]

Swid, thank you...

PA is steak and potato territory with the farmers kids selling their farm fresh produce from their front yard. Not to mention the Amish markets with fresh poultry, and baked goods.


Still miss scrapple sandwiches though.......

Tech23

Tech , every Sat morn , I hit the local farmers market for fresh grub for the weekend and following week. Farm fresh ground bulk sausage and scrapple , real smoked slab bacon , maybe some nice steaks that were still mooing the day before. Fresh veggies with good rich PA soil still on 'em. Maybe grab some white corn from a roadside stand on the way home. Or pick it myself. Italian bread and hard rolls still oven warm. Even grab a lump of fresh churned Amish butter. And a jar of apple butter!

Gettin' hungry?

 

[gunlovingirl]

A close friend is originally from Maryland. She asked one time if I knew where to get any scrapple. I had to tell her, not only don't I know where to get it, I didn't even know what it was. She explained. We finally found some at Publix. Fried some up and tried it. Nope. Not for me. I don't know if it's knowing what's in it (or not knowing) or the texture, but I couldn't eat more than a couple bites, and I'm not a very picky eater. As far as I'm concerned, scrapple tastes like crapple!

 

[PALADIN85020]

THAT amigo is not offal....and it sounds pretty tasty to boot
P.S. Do you leave the bones in the misture or do ya give them to the dog?????

Scrapple made this way is damn tasty. Although I do the garlic salt and pepper bit, some with a sweet tooth like it with maple syrup. Not bad either way.

P.S. - eating the bones just ruins it. Gotta save something for man's best friends.

 

[Tech23]

Tech , every Sat morn , I hit the local farmers market for fresh grub for the weekend and following week. Farm fresh ground bulk sausage and scrapple , real smoked slab bacon , maybe some nice steaks that were still mooing the day before. Fresh veggies with good rich PA soil still on 'em. Maybe grab some white corn from a roadside stand on the way home. Or pick it myself. Italian bread and hard rolls still oven warm. Even grab a lump of fresh churned Amish butter. And a jar of apple butter!

Gettin' hungry?

There ya go...That's what I'm talkin about. Fresh steaks that were mooing the day before, chicken's that were clucking the day before, pork that was oinkin the day before...FRESH as it gets. Silver queen or white corn, giant fresh tomatoes...yes sir I'm gettin hungry.
Some farmers still use the honor system. They would leave the stand unattended, with a cigar box with money in it. All the produce had the prices marked, you were to leave payment for your purchase and take your change.

Tech23

 

[mkk41]

Some farmers still use the honor system. They would leave the stand unattended, with a cigar box with money in it. All the produce had the prices marked, you were to leave payment for your purchase and take your change.

Tech23

There's one such stand on my way home from work. They have a big old covered wagon out front , full of corn , watermelons , cantalopes , small baskets of tomatos , peppers. There's a locked box with a slot for the money. No change though.

 

[djohns6]

I'll stick with the Boudin .

 

[sheriffoconee]

I'll stick with the Boudin .

boudin, and some Hogs Head Cheese from Jerry Lee's Kwik Stop in Baton Rouge....all you need is some hot sauce and soda crackers....

 

[mike from st pete]

Reading Terminal Farmers Market in center city Philadelphia. Produce, meat, fish, and dairy from all over the Delaware Valley.
Shad and roe, Rhubarbs in the Spring, fruit, Shedder Crabs in the Summer, apples and cider, Snapper Blues in the Fall

 

[zeke]

Another scapple connesiour from back east (PA). Wisconcinites eat another delicacy, called brats. They are every bit as healthy as scrapple.

3 pork blade steaks (pork butt steaks), 3 ham hocks. Brine them in brine left over from the ribs (water, black jack molasses, kosher salt and jamacain jerk spice). Drain off brine after a day or 2.

Use enough seasoned water to cover and simmer for several hours
1 piece chopped celery
1/8 onion
1 rounded tablespoon sage
1 level tablespoon black pepper
1/2 tablespoon paprika
1/2 tablespoon red pepper flakes

Boil down for several hours , drain and save liquid. Fine grind meat, celery, onion, and a little fat in food processor till like a thick paste.

Blend enough of the reserved liquid into ground up meat till it is thick enough to boil, then boil some more. Don't feel compelled to use all the reserved liquid.

Mix up 1::1 white and yellow cornmeal, and add slowly to boiling mixture till it "plops plops", barely able to stir. This happens pretty quick. Pour into loaves and refrigerate, allowing some moisture to escape.

This makes a scrapple with higher meat content, less fat, brains, liver etc.

Medium low heat on well seasoned skillet. Shouldn't need any butter, oil or fat in the skillet. Place 3/8 in slices on skillet till sizzleing ceases, then carefully flip. Golden brown each side and enjoy.