Re: scrapple
- From: Omelet <ompomelet@xxxxxxxxx>
- Date: Tue, 13 Jul 2010 12:06:58 -0500
In article <99z0fsj4tbif.dlg@xxxxxxxxxxx>,
Sqwertz <swertz@xxxxxxxxxxxxxxxx> wrote:
On Tue, 13 Jul 2010 00:56:16 -0500, Omelet wrote:
In article <hvrp0vkgm7g5$.dlg@xxxxxxxxxxx>,
Sqwertz <swertz@xxxxxxxxxxxxxxxx> wrote:
My scrapple is made from pork neck bones (or any half-meat,
half-bone pieces of pork I can find), feet, yellow corn meal,
sage, pepper, and salt. A rich, gelatiny, pork stock is a must
for rehydrating the corn meal and proper setting of the loaf.
Never maple syrup or powdered sugar on my scrapple.
-sw
Sage never goes with maple. Ick.
Nor does pepper. You are making it too complicated dear!
Pepper and sage are found in almost all scrapple recipes. They
are the main seasonings in Pennsylvania Dutch scrapple - where I
grew up.
And yes,m people in PA do put maple syrup and powdered on their
sage and pepper-flavored scrapple. But I'm not one of them.
End of story.
-sw
So in other words, you more or less agree with me. <grins>
I like the idea of adding trotters to the scrapple recipe tho'. I may
try that next time I make a ham bone scrapple. They'd make it jell
nicely. Thanks for the idea!
Cheers babe!
--
Peace! Om
Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine
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