 5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. Bostonians slice into cream pie, Buffalo residents take their beef on weck and Cincinnatians slurp down Skyline Chili on spaghetti. New Orleanians inhale beignets while Andrew Little, executive chef at Sheppard Mansion, and his fellow Pennsylvania Dutch compatriots prefer their pork scrappled. Maybe you've heard of some of these local specialties and maybe you haven't - but for every region, there is that idiosyncratic food that reminds them of home. Five Foods You May Have Never Heard Of ... But Should Try: Andrew Little Spices and buckwheat flour are added while the pork is cooking, and the entire mix is poured into loaf pans to chill and set. Once chilled, thick slices are cut and pan-fried. If you want to start a spirited conversation in central Pennsylvania, ask someone if they eat their scrapple with ketchup or syrup...be prepared for a detailed answer!" 2. Hog Maw Traditionally, hog maw is a stuffed pig's stomach. The stomach is cleaned and stuffed with diced potatoes and loose pork sausage. Roasted in the oven and basted frequently, the stomach turns an intoxicating shade of mahogany and becomes very crispy. Inside, the sausage, potato and spices have melded into what can only be described as an amazing treat." 3. Watermelon pickles With watermelon pickles, we are able to use the rind (once peeled and poached in simple syrup, vinegar and spices) well into the fall and winter. These little gems are one of the stars of the holiday table." 4. Shoofly pie It consists of a lard-based pie shell, a custard-y molasses layer and a crumb topping. The debate enters if you ask how much of a 'wet bottom' people prefer. Some folks like it dry, some like it very wet. Bottom line is, if you cut a slice of warm shoofly pie and top it with a scoop of cinnamon ice cream, you're eating high on the hog!" 5. Schnitz un knepp In providing a 'New Pennsylvania Dutch' realization to this dish, I use rabbit, gnocchi, country ham, sage and reduced apple cider to create a wonderful dish inspired by this classic." Got a hometown hankering that non-locals just don't understand? Spill it in the comments. Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down. |
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SPAM!!!
As a Southern girl born and raised, I've experienced our own regional "delicacies" (read: things too scary for most folks to eat – e.g. chitlins). That being said, I've had the pleasure of eating at Chef Little's table, and believe me, I've eaten pig parts that I'd never have believed would be that good! Thanks Eatocracy for broadening our horizons!
PA German born and bred. I had ancestors who fought on both sides of the Revolution (one was a Hessian soldier). Liver Pudding and Scrapple are 2 different items. My Grandma always served her pancakes with homemade puddin' . The closest thing I have found to it is what is called "liver pudding" and only some local stores carry it. Scrapple is basically a type of cornmeal mush and we ate it with Kayro syrup that came in buckets like paint cans. We used the empty buckets to go berry picking.
Looks like everyone in here thinks their a chef. As with PA Dutch and every regional cuisine around the world, you can almost guarantee that every family has their own variation of each recipe; flour or no flour, wet bottom or dry, this ingredient or that.
Chef Little could only pick 5 items, being that this is called "5@5", but there are other great PA Dutch items he had to leave out. Some people listed them, but here are a few on the top of my list:
Birch Beer
Chicken Pot Pie
Whoopie Pies
Chow Chow
Lastly, foods like this aren't the reason for obesity: It's the lack of self control and over indulgence that makes people fat.
"Hint – no need to flour scrapple. Just cook for a long time in reserved bacon fat, only turning once when crusted."
Man, you got that right! I love with jam.
As an Eastern Pennsylvanian, I must disagree with chef. Scrapple is made with old-fashioned cornmeal, not buckwheat flour. Been eating it for over 50 years. Mom used ketchup (as do I and my wife and our son), dad used Br'er Rabbit molasses, and granny used clear Karo. Liver pudding is not the same.
Hint - no need to flour scrapple. Just cook for a long time in reserved bacon fat, only turning once when crusted.
We used to distinguish between shoofly pie and wet molasses cake (shoofly with a layer of molasses above bottom crust). Maybe that fine culinary point has been lost. More's the pity.
Do I have a hometown hankerin? Yup! Key lime pie! I was born & raised in Florida by New Englanders on a mix of New England-style dishes. None of the items in the article were even mentioned in our home until I started working in a grocery store and wondered what some of these items were.
If I ever have the opportunity to give 'em a shot, I certainly will – with ketchup. ;)
I am from Cincinnati and knew of scrapple. More prominent was Geotta, just about the same thing as scrapple, but with different seasonings. Man could I go for either some Skyline or goetta right now. When I'm home it's goetta for breakfast and skyline for lunch. Makes it easy on the family when it comes to grocery shopping for the guest.
My Grandma fed me scrapple growing-up :-D As an adult, whenever I found it in a grocery store, I'd buy a ton of it and freeze it so my Grandma and I could both get some! I'm the only person I know, besides her, who has heard of scrapple, lol.
My family is German on both sides. Dad's family came to PA in the 1740's and lived/still live in York & Lancaster counties. PA Dutch all the way. My Dad wouldn't live in a house without the old favorites, especially scrapple, shoe fly pie (wet) and other favorites. PS my daughter is in MD and she sends me what she calls "care packages" including, as one person said: Tastykakes. Then there's buttercakes and the best cinnammin buns. Fresh hot pretzels on a cold day sold on the streets in center city Philly are to die for. Fried green tomatoes with cream sauce. Oh the memories!
I come from Thunder Bay in Northern Ontario (north of Duluth-MN) and we have a lot of Finnish people there. We grew up on a Finn dish called "mojakka" (sp not sure) - fish head soup. Yep, fish heads. That, and potatoes and onions and some other vegs, that'll do it. Yum. Any fish'll do but we mostly used walleye (pickerel) or pike. Come on up to "T-Bay" this summer for our Bluse Festival (July 8,9,10) and visit the "Hoito" restaurant and you can try it yourself!
Baby, scrapple is righteous. Since I grew up in washington dc, we ate our scrapple plain. "My people" as they say
In the south are from South Carolina Dillon County and we ate liver pudding fried to crisp the casing and warm it
through. Now I am used to eating hog maw(s) cooked down like chitterlings. Love it but can't eat chitterlings.
I love reading the comments of the food snobs and south bashers. You are under the illusion that you are special
Or unique but you will die just as dead as us pork grease breath people.Trust me I work in a hospital.
I'm a resident of Maryland and I love Scrapple and Hog maws! I've never heard of the other 3.
mg I am a life long member of PETA. People Eating Tasty Animales.I wear horse hide jackets cow hide belts and snake skin boots and I also have at least 15 other leather jackets and at least 20 other pairs of boots.And I sleep very good.Thank you.
I really like French Toast with Egg Beaters and no sugar strwberry jam. Jum.
that sound awlful.
"lard-based pie shell, a custard-y molasses layer and a crumb topping." Is it any wonder why the south leads the nation in obesity?
last I checked Pennsylvania was clearly in the north
um, pa is in the NE, not the south.
What's with all the fat hatred? It's like you hate fat people and, by extention, fatty foods. I don't happen to be fat myself but I'm so sick of this attitude that other people's fatness somehow infringes on your rights.
Yuck. It all sounds disgusting, but especially the scrapply and hog maw. Not to mention those two sound EXTREMELY fatty and unhealthy. Blech.
I live in the deep south but being an over the road trucker I 'v traveled all over the U.S. Many times in the northeastern states I have enjoyed scrapple but the very best was in the Pa. dutch country.I'v been retired 2 years but reading this artical made me want to hit the road again.
Two things if I may... (from a New Englander, if that matters)
Scrapple is in the category of awful foods that should really just be used as compost.
Watermelon pickles are frickin awesome. The ones I had were like pickled candy.
BTW...anything with sugar and grease tastes good...try cardboard...yummmy!
How can a person write about animals this way...dont you have a conscience.
Go have a carrot, Troll.
What shall I feed my dogs, pray tell? They really hate salad...
all animals kill to live, even plant have sensory receptors that "scream" when they are dispatched. If you dont hear the crys of pain, do they no longer exist? And if you are useing a religous stance, the bible says god made animals for us to eat, hence able, cains brother, and first butcher.
No one cares what vegans think. I would rather listen to my cat meow then waste one second of life listening to some self-righteous vegan. I barely consider you human.
I have not had any of the items in question as I am from Los Angeles and scrapple is something you do not see, ever.
This is the best comment discussion I have ever seen concerning a CNN article. Pretty cool. A regular conversation. Good job people!
thats because food brings people together, even when they disagree. politics and religon tear people apart, sometimes even when they agree with eachother.
Scrapple with eggs, sunny side up for dipping.... Nom, nom, nom!!
He forgot to mention livermush!! Breakfast ain't breakfast without some eggs, grits, and fried livermush! If you're not from the Piedmont of North Carolina, you probably have no clue what I'm talking about :)
Sounds good – must try – saw Andrew Zimmern's show on it – sounds like similar goodness. best wishes from here.
bizar food is my favorite show. I plan my travel around trying some of the cultural foods he tries,
Scrapple MUST be eaten with a little salt and pepper, fried eggs and toast. Syrup sounds good but save the ketchup for fried potatoes.
You can get decent scrapple at Publix.
I love scrapple and have it every chance I can. An analog to scrapple would be blood sausage (or boudin noir, blood pudding, kishka, morcilla rellena or whatever ethnicity you want to apply to it)
If you love scrapple in all it's porky, spicy and salty goodness, you will love Colombian blood sausage – morcilla rellena. I enjoy it with eggs, as I do scrapple.
GREAT STUFF _ KEEP THIS STUFF ALIVE AS IT IS THE BEST! Just make sure to drink red wine/take lipitor.
Spam is processed spiced ham.
Scrapple is ground pork and pork organ meats, cooked with some cornmeal, spices, etc. then poured into loaf pans to set. It's like a fried mush but with a lot of meat in it. It is fried as a breakfast side dish. Not disgusting at all.
Same meat ingredients go into sausage. When we made it; we kept it as lean as possible.
We can't forget some of our other Pennsylvania German foods. The whoopie pie (sorry Maine), funny cake (pie with a chocolate bottom and a cake top), fausnaught (a potato doughnut traditionally eaten before Lent), and corn pie. Also, let's face the fact that pretzels in eastern Pennsylvania are also a big deal. No one else in the country really understands. Hard to explain unless you've had a Reading Hard Pretzel.
my mom is from vermont, and she makes (her grandmas) rescipie for woopie pies, and they are fabulous
This "scrapple" sounds a lot like spam. Any similarities? Either way, it sounds absolutely disgusting.
ya spam holds the grain, adds extra fat to bind it, and cooks it in the can. I prefer the real deal.
Chris mentioned another one – APPLE BUTTER! Had the best ever made when I was a kid. Asked the guy who made it for the recipe, and I'm not sharing!
love scrapple. cook mine like mush and put karo on it. my mother baked the shoo fly pie ever. miss it!
Syrup or ketchup? No, the correct answer to the topping for scrapple is apple butter.
Grew up in the Lebanon-Lancaster area. but now live in Phoenix. Family is all still there (maiden name Herr)
Scrapple; has to be made with corn meal. It's corn meal mush with meat in it. My husband eats ketcup on his; I eat syrup.
Pig's Stomach...my mother-in-law use to make it. I couldn't get past the sight of it sitting on the counter before going in the oven.
schnitz and knepp...great stuff.
Best smoked sausage in the world in that area.
Shoofly pie has to be wet; I have a shofly cake recipe if you want dry. Same incredients, no crust, but more crumbs in the mix.
No mention of opera fudge... sinfully delicious.
I noticed someone else mentioned meat pudding. So many people never heard of it. We use to eat it on buttered mashed sweet potato (not yams ever).
I liked the Turkey syrup for pies and scrapple.
Another favorite is corn pie; still make it.
I go to visit every year or so and stock up on syrup, smoked sausage, scrapple, Tastykakes, pretzels, Martin's chips, Lebanon balogna, black raspberry jelly, opera fudge, Cope's dried corn...good thing I drive back now and then. If I fly an empty suit case comes home full.
How about trail bologna, a delicious heavily smoked ring bologna?
And, does anybody remember Liederkranz cheese? Nobody makes it anymore, the culture is gone. Yummy!
I used to make liver pudding, pon haus, blood pudding, and the best dutch loaf ever made, back when I worked at a butcher shop 35 years ago. The only thing I ever got out of it was a paunch. Take it with me everywhere now.
Liederkranz is said to be back in production. See the web site for DCI Cheese Company, "Liederkranz is back!" on Youtube. The cheese there looks like I remember the original looking.
There should be a shout out to K. Hankey somewhere in here. Chitlins and Hogmaw!!!
i have never understood chitlins, it is one of the few things i wont put in my mouth
Rsponding to previous comments:
1. Scrapple "Scrapple is affectionately known as 'everything but the squeal.' It is traditionally a loaf made with the leftover bits of the butchering of hogs.
Spices and buckwheat flour are added while the pork is cooking, and the entire mix is poured into loaf pans to chill and set. Once chilled, thick slices are cut and pan-fried.
If you want to start a spirited conversation in central Pennsylvania, ask someone if they eat their scrapple with ketchup or syrup...be prepared for a detailed answer!"
Tank668
Scrapple fried crisp on the outside, soft inside. Nothing on top!
---- YES!!! My dad grew in Philly, loved the stuff. Taught his kids(like me) to love it too!
"crisp on the outside, soft inside." Yeeeeah!!That's the ticket!
Can't get it here on the west coast... deeply dismayed...!!
any hints on how/ where to get it? lemme know – bobbennettphoto@yahoo.com
Make it! Get a mess of pork livers, pork shins and some meat. Pass it through a food processor til it's fairly fine and put it in a pot with about two quarts of water. Boil it about 20 minutes and add about two cups of corn meal. Cook it until it gets very thick. Add water as needed. Add lots of black pepper and some sage. Pour it into a few rectangular glass loaf dishes that have been oiled and refrigerate. Next day, plop one out, slice it and fry it just like a Philly Hillbilly.
Skins, not shins...sorry.
Hi Bob,
I found Scrapple down in San Diego at Siesel's Old Fashioned Meats in the frozen section. If you aren't near SD look for a specialty meat store. They kind that carries things like Elk, Rabbit, and other tasty bits like sweetbreads and chitlins. Scrapple may be tucked in there too. It generally looks like a greyish loaf. Loved it as a kid back in PA so it was nice to find it again out here a decade or 2 later.
Shoofly pie wasn't really my thing, although I am fond of molasses for other things. Had a number of the others as a kid but maybe not under quite the same names. A couple of other things that seem to be regionally good that are key points in my childhood foodiness were excellent Black and White cookies in CT, with fantastic texture, flavor and frosting – not hard icing the way it is out here, and some of the best canolis ever were in Boston. My memories of their flavor, preferably with pistachios and chocolate chips and maybe a cherry on the end, (but no candied fruits for me although that kind was available) have never been matched in probably 25 years.
I'm a PA native and I can happily say that except for the Hog Maw, I have not only eaten but enjoy the other four items. I love shoo fly pie and my mom always made the best schnitz. Birch Beer is a must to add to the list.
I spent my summers in central PA and this article caused a flashback for me. We did Hogmaw (we called it pig belly) every Sunday and Karo dark syrup was the only option for scrapple. Shoofly pie was wet and Lebanon sweet bologna was served in rolls with ketchup. The other missing things (birch beer, ring bologna and sarsparilla aside) I'm thinking about meat puddin'. I probably don't want to know what is in it, so fatty that after pan frying we mixed it with flour to make a paste and then smeared it on white bread... lordy!
I miss those PA summers.
The best way is crispy scrapple with old fashioned King's Syrup! Or current jelly :-) Habberset's scrapple is found in eastern PA – the best you can find, but its not around here. Love Wayne Nell's scrapple now...always get it at the Hanover Farmers Market on Saturday mornings!
SCRAPPLE!!! It's base is cornmeal, not buckwheat. Basically it's solidified cornmeal mush with bits of pork snouts, ears, skins, livers and so on spiced with black pepper and sage. Sunday breakfast in Philly wouldn't be the same without it. It's my heroin. And it can also be eaten with grape jelly.
i think it depends on whos grandmas recipie youre useing for which grain is used. Simmlarly, my family in vermont makes blood sausage with oats in it, but some places uses cornmeal and some use rice.
I used to eat scrapple, hog maw, and shoofly pie 3 times a day until I had to get my third bypass. I can still smell it cooking down in the kitchen, and if my doctor let me get out of bed I'd be down there stuffing my greasy pie hole!
My arteries are hardening just reading all these comments!!
What? No red-eye gravy?
My father was Pa Dutch and I've had Shoo Fly pie as a kid. Not crazy about it. But the rest of that stuff, expect the tomatoes, just makes me want to puke. Gross!
if you like ham, then youd like scrapple, you just cant think about it. My fav is head cheese. Which is the pigs head boiled, then all the meat is shreded and packed in a mold. The fat gels it, and you slice it thin like lunch meat, yummy
I'm surprised no one has mentioned pork roll. Baked and sliced thick, on a roll, with mustard, lettuce, tomato, and cheese. With baked beans and brown bread on the side!
Spot on! See my comment above.
Damn, that sounds great!
@UT is home:
Here in PA we don't have fry sauce, but we do have Russian dressing, which is ketchup and mayo. Found often on Reuben sandwiches and tastes like fry sauce.
I prefer scrapple with a lower liver content (although I absolutely love calves' liver), fried crisp on the outside and slightly firm on the inside, and honestly like either ketchup or syrup. Shoofly pie is great, just had some this week. May have to try a few more of these.
Other PA foods that area great (mostly of Eastern European origin):
Chow-chow
halušky
Strapačky
Kapustnica
Goulash
Halupki (or Gołąbki or holubki)
Pierogies
Hoagies
Roasted ears of corn (in the husk)
Kielbasa
Pototo cakes
...and TastyKake, Martin's chips, Middleswarth chips, Yuengling
You wouldn't be a chef de cuisine, would you?
;)
Although not made in PA (right across the Delaware, though), you need to include Taylor Pork Roll. With egg and cheese on a roll for breakfast, I can tell you my wife and our son think that's heaven. In fact, our son was recently to a fancy country-club wedding brunch in NJ and they had a big platter of pork roll that nobody was touching. He loaded his plate, people asked what it was and he told them it was great stuff. Bottom line - people from Florida took doggie bags of pork roll on the airplane home!!
I've had all but the hog maw. It sounds delicous. I had an aunt that made fantastic pickled watermelon rind, We used to look forwarwaard to her visits home each summer where she woud replenish my grandmother's larder with the watermelon rine and Hyden salad, ad relish and other goodies. Now if I could ever find a beef tongue again or a mess o' mountain oysters rolled in corn meal and fried and served up with scrambled eggs, I'd be in heaven....
no beef toung in your local butchers? even if requested. Thats unfortinuate that is the best tasting cut
Love me some Scrapple! Every now and then I ditch healthy eating for some comfort food. I like mine sliced kind of thin, fried crispy! Ketchup with a sprinkling of hot sauce. YEAH BABY!
I grew up in Pennsylvania and guess I lived a sheltered life because none of these dishes crossed our table......I can't believe the grossness that people eat - I literally wanted to vomit reading this article. People actually eat the stomachs of animals??
I got to say reading this makes me even more proud to be a vegetarian......no wonder this country is filled with a bunch of fat slobs in poor health.
I pity you lisa. Pity.
Wow, you're just the type of pious, self-righteous, clueless vegetarian to turn people off of vegetarianism. As a proudly reformed vegetarian/vegan of 10 years, I'll be the first to say that expressing disgust at eating some of the healthiest parts of animals is an indicator of a lack of understanding/awareness of where food actually comes from. Why would eating the stomach of animals be any more gross than eating the muscles? Do you have any idea what people eat outside of middle-class suburban America?
I am not a fat slob nor am I in poor health (in fact, my health has greatly improved and I lost 20lbs after giving up veganism) and I happily ordered 4lbs of ground pork offal from my local butcher (which only sells pasture-raised meat) to make scrapple lastvweek, before seeing this article.
Get off your high horse (you probably think riding horses is cruel too), stop thinking that vegetarianism means good health (not necessarily), and stop thinking that eating offal is gross. You need to get out more.
Oh good God, Lisa – grow up. I suppose you believe the cave men went around eating nuts and berries and NO MEAT? No one asked you to read the article – you must have known that it MIGHT involve meat – so why did you read it? Curiosity, right? Ok, so you satisfied your curiosity – did you have to insult your fellow human beings who share your precious planet? We love this planet as much as you do, regardless of what we eat. So don't get all high-and-mighty about how unhealthy the rest of us must be, because we don't eat like your perfect self. You are no better than anyone else – and despite your so-called "healthy" eating, you're going to end up worm food like the rest of us at some point – so back off.
Lisa DON'T knock it till AFTER you try it pig mah or (pig stomach0 was called Dutch Goose where I grew up in berks county pa. Absolutely to die for delicious.
Lisa, get a grip. I am a thin and very healthy omnivore. Not a daily indulgence, but I would trade your soy for scrapple every time. I've been a vegetarian, but being annoying will never help your cause or inspire others to follow. Stop being preachy.
I have had both fried tofu and fried scrapple, and (although I haven't had pork in 15 years) I must admit that crispy Rapa scrapple with ketchup beats the crap out of anything you can do with bean curd. Everyone has a different perception of food. One person's "disgusting" is another person's "delightful". That's what makes the world of food so interesting and fun!
Lisa, I am in your camp!
if human didnt eat meat, ne general, then we would still be nothing more then apes, say "ooh ooh oohh" all day long. Praise be to the conivors. And if you lived on an income of less then a dollar a day, your would eat all the tasty inards as well.
To Lisa: That's that's kinda rude and judgmental, don't you think so? The majority of overweight issues are most likely due to overeating, and lack of exercise. Eating home cooked meals, whether vegetable based or meat based has nothing to do with it. Eating anything in excess and not including exercise will cause someone to gain weight.
To everyone else: Pennsylvania Dutch here. Not born in PA but my family passed down a lot of great dishes. I don't care a lot for scrapple, however my mom loves it. She always makes what she calls Danish Stew with dumplings. Stew is basically beef or pork with onions, potatoes, corn, peas, green beans and carrots with soup like broth. Once its almost done she makes the dumplings. Always in a cast iron skillet. 1 cup of flower, 1 cup of water, 1 cube of butter (or margarine). and 3 or 4 eggs. Heat the water in the skillet with the cube of butter (and salt to taste) when butter is melted add the 1 cup of flower and stir until the mixture is pasty and pulls away from the side of the skillet. Then add the eggs and stir again until pasty and pulling away from the sides. Once that's done drop by spoonfuls into the stew and place the lid on. Cook until dumplings are done. Usually about 10 to 15 minutes depending on how big you make them. I liked it with pork but Mom usually makes it with beef as she likes that better. She used to make chicken and dumplings the same way or even with turkey.
Another disk she'd make is what we fondly used to call hot spaghetti. It wasn't really made with spaghetti noodles but with macaroni noodles. Another "soupy" dish. Brown ground beef with some onion. Salt to taste. Add LOTS of chili powder. We liked ours hot. Then add a can of tomato sauce and a can of stewed tomatoes. Cook your macaroni noodles and drain only half the water off. Then mix it all together. I made this for the first time for my husband last night. Today when I got home from work the rest of it was all gone!
So Lisa, you are basically saying that you are completely mundane and painfully ordinary. You are not a special butterfly, you are just like any other stereotypical vegetarian. Obnoxious, self-absorbed, and classless. You should probably leave this discussion to your betters and by betters I mean the other people posting about regional cuisine.
Had you left out the following sentence ...
"I got to say reading this makes me even more proud to be a vegetarian......no wonder this country is filled with a bunch of fat slobs in poor health."
... you wouldn't have dredged up nearly the amount of vehemence that you had. Because you included it makes you sound holier-than-thou, ignorant and self-centered. Pity. You almost had a worthwhile post.
Note to Lisa - hope you're not offended by shoofly pie. There are not really any flies in it.
I wish there were a regionally popular dish like these here in WA state. I've been to many places around the world, but reading this article makes me think that I need to travel more throughout the US.
Regional dishes in Washington State? The deep fried asperagus served at just about every fast-foof joint east of the mountains comes to mind...
I've been all over the country and nowhere is it as popular as in the Yakima Valley....
oh, and you simply cannot forget Aplets and Cotlets (a regional apple candy) as well.
So who here likes spiedies? It's a specialty in the Southern Tier of upstate New York, and Binghamton even has a Spiedie Festival. It's essentially marinated cubed meat, skewered and grilled. But you have to use Italian seasonings and serve it on a slice of thick bread. The best spiedies, IMHO, are venison.
We butcher our own hogs each year and make our own scrapple. I like mine with nothing on it but a lot of people around here in Virginia like homemade apple butter on it.
Absolutely!!! it just isn't the same without apple butter! As a kid growing up in Germantown (actually part of Philly), my grandmother and I regularly frequented the Lancaster Farmers Market on Germantown Avenue. A lovely block of scrapple, a crock of farm-made applebutter, and a lovely wet-bottom pie.. pure delight! During the 10 years I lived outside of Allentown, the best farmers' market was outside Kutztown – and the various butchers all had little variations in their scrapple. .. Who could possibly eat fresh strawberry fritters (whole strawberries dipped in a sweet batter, deep fried, and dusted with powdered sugar), and not believe themselves in heaven. Oh, how I miss such fare, living in Oklahoma!
Being a Pennsylvania native I can say:
Habbersett's scrapple sliced thin and fried crispy.... with syrup or ketchup.... it doesn't matter........
Wet bottom shoo fly pie, only please...
Truly delectable and a culinary treat for anyone.....
Can't forget the Half Moon Pie. You need to come to Central Pa Dutch country to find those though. Scrapple dredged in flour with seasoned salt and fried. I like it with both syrup and ketchup!
I really miss "fry sauce". In Utah it is pretty common to be able to order "fry sauce" which is a mix of mayonnaise and ketchup or mayonnaise and bbq/hickory sauce. I was amazed when I moved out of state and not only did places not have it but no one knew what I was talking about.
Lots of burger places in Eastern Washington have fry sauce. Not as much on the westside of the state though. I miss fry sauce too.
The FDA doesn't seem to care if there is ecoli in our beef, 'pink slime' in our beef... why would they care about the contents of Scrapple. Apparently if it's boiled enough, processed enough, it's A-Ok for human consumption.. after all.. only the poor will eat it... right???
I grew up with wet bottom shoo fly pie (no lard in Grandma's crust), watermelon pickles, white birch beer and beet-pickled eggs. Scrapple, though, wasn't ever part of our menu... no way to make it kosher.
"Everything but the squeal" has an appropriate twisted connotation for scrapple.
Grew up in Central PA and miss my scrapple and shoofly pie now that I've moved away! Pickled eggs (with beets), especially at Easter, is another PA-Dutch favorite that I still make every year. P.S. – for the record, we always had our scrapple with syrup, yum.
Scrapple fried crisp on the outside, soft inside. Nothing on top! Shoe fly pie, wet bottom, but not too much, then it is soggy. You forgot PA Dutch Pot Pie! Chicken, Beef, Turkey, Ham, or even Squirrel. I like turkey the best, but you don't often find it. BTW, scrapple doesn't task much like liver.
I grew up on all of these dishes, but i love shoo-fly and Schnitz und knepp the most.
I'm from Southern Ohio and we don't call it scrapple, we call it goetta. Don't ask me why. Same stuff, just as delicious! Syrup all the way!
Ketchup here!
Has to be GLIERS GOETTA.
Grew up on this and whenever I go home I bring back an icechest full.
Slice about 3/8" thick,pan fry with fried eggs and toast
Nothing better!
Goetta is certainly not the same as Scrapple. I grew up on the breakfast delicacy the locals call "Cincinnati Caviar". As where Scrapple is typically all pork, Goetta also includes beef. Goetta has a more chunky consistency as to where Scrapple is more of a pâté texture, probably from the corn meal and condensed milk used in Scrapple rather than the steel cut oats that Goetta uses as filler. Gliers is great, but grandmas is better!
Your Goetta sounds very similar to knip...beef, pork, veal, oats and seasonings. With syrup. Two fried eggs on the side, and a piece of bread - the bread also with syrup! Yum!
Oh, and hot sauce on both Goetta and Scrapple!
Agreed- scrapple and goeta are similar but not the same.
Goetta is made with steel cut oats, called "pin oats" in the Cincinnati area. Scrapple is made with cornmeal, not buckwheat flour. It is also called Panhas. With buckwheat flour it is either "buckwheat scrapple" or creton, a French-Canadian relative of scrapple.
As a native of PA who lived in SW Ohio for a few years, scrapple and goetta are not the same. Scrapple is made with cornmeal. goetta with oats. Different taste entirely.
Now why is it every time I'm in da kitchen you in da kitchen?
In da god damn refrigerator, eatin up all da food...All da hog mawl, I wanna eat some of dem chitlins, I likes pigs feet
Ate at the Sheppard Mansion last year, it was fab!
When my grandfather was alive, he used to visit from PA and bring scrapple and a homemade sauce he called "chili sauce" that had no chili powder in it but was another PA Dutch recipe. I'm a vegetarian now but I think I'd break ranks for another shot at my grandfather's scrapple and chili sauce. As for shoo fly pie – it's great either way. This makes me want to run home and bake one.
southwestern PA proud... and scrapple devoted.... 'specially fried up in bacon grease... THEN dipped in ketchup :)
Yeah!!
Everyone here in the Deep South where I now live loves fried green tomatoes, but my grandmother was from Lancaster County, PA and she fried RIPE tomatoes. Slices of ripe tomato (preferably Jersey tomatoes) dredged in seasoned flour, fried in bacon fat til soft and covered with a white gravy made with the drippings. Now THAT's some good eatin'.
My grandmother is from Pa and she fries ripe tomatoes as well :) Infact back home they call scrapple "pon haus".
You are quite correct. My grandmother was from Northampton County PA and she did the same. Frying in reserved bacon fat is KEY. See my comment on scrapple to the same effect. I actually find that solid (not too ripe) red tomatoes work best for this.
Love scrapple–the only way we get it here in New Orleans is at this Jewish deli that keeps some in the back on request for a local chef that grew up in New Jersey.
how funny.... scrapple in a jewish deli????? so much for kosher!!!
LOL... I was thinking the same thing! Pork, at a Jewish deli. Go figure.
Scrapple would be edible if they left out the liver! I prefer headcheese. My grandmother used to make watermelon rind pickles using her mother's recipe and Black Diamond watermelons. I cringed at the price of the store-bought ones till I got a look at the recipe and saw how many long, sweaty days it took to make them.
Outstanding! People look at me strange when I tell them I've eaten grubs.
Where's the discussion about ring bologna and landjaegers?
and birch beer!
a good dried out lanjaeger and a hofbrau beer! Those are a twosome.
i have had scrapple, but only made with sausage, not liver or other parts. Maybe not authentic but it is good.
Love shoofly pie, Kind of a midwest thing.
I'm from Delaware. We are big Scrapple fans here. My wife hates scrapple but my kids love it! That's just good parenting. My wife won't even be in the room when it's cooking. The debate for us isn't syrup vs. ketchup, it's Delaware vs. Pennsylvania scrapple. The Pa. scrapple adds a little too much cornmeal. True Delawareans only eat Rapa or Kirby & Holloway, both made here. And only with ketchup. You can tell if people aren't from around here if they eat it with syrup. Syrup is for pancakes and waffles! To each his own. For a real treat, try a scrapple sub! Scrapple & eggs with american cheese melted on top, lettuce, tomato and ketchup on a sub roll. We'll make them in the morning to take with us fishing. You won't be hungry the rest of the day!
Maryland here and I gotta agree – too much cornmeal in the PA ones. DE and MD have the better scrapple, especially on the shore. Can't find the stuff in central MD but out west it's pretty popular too. Never heard of putting syrup on the stuff either. That's just wrong in my opinion.
Don't know where you are in MD, but we get good scrapple at the PA Dutch market in Germantown, MD. Great sausages and apple dumplings, too!
You can find hours and directions online if you're in that area.
Rapa is where it's at! Unfortunately, I live in Cali and only get it when I visit my mom back east :(
I never heard of ketchup or syrup.. I eat if straight out of the pan after it has been crisped up! maybe in a bfast sandwich with a fried egg and cheese!!! Or by itself... yummy none the less! I am from MD by the way!! gotta LOVE the RAPPA!
Scrapple, oh yeah! I grew up on the shore (Ridgely) and always had Scrapple. My sister likes it with syrup, but I like my plain or on buttered toast. Best part is I can get it in Frederick where I live now.
When I was growing up in Ohio, my parents would prepare scrapple, dusted with flour and panfried, along with fried corn meal mush. Both were served for breakfast with butter and syrup. OMG, delicious....
love rapa. i like my scrapple nice and crispy with some grape jelly
Scrapple with either ketchup or syrup, depends on the day! Shoefly pie dry. Haven't tried the other three yet and hog maw sounds a lot like haggis.
Hog maw is wonderful, but not much like haggis. Haggis is a sheep stomach and barley. Hog maw is a pig stomach and potatoes. The pig stomach is quite different.
I DO have to thank the author. I had forgotten to take the scrapple from the freezer for tomorrow morning!
As for ketsup or syrup, I go with ketsup, any syrup is left over from the pancakes or waffles. ;)
As for shoofly pie, dry or lightly moist for the bottom.
Ya just can't beat Pennsylvania Dutch cooking!
Though that hog maw sounded tasty!
hogmaw (or we just called it pig stomach) is delicious. Most don't eat the actual stomach but if you do it is similar to the rind on processes ham. The inside, just imagine an herby hash/mash. the herbs, the sausage, delicious!
what about applebutter or molasses – never syrup or ketchup. shoofly pie must be wet:) The very best is "slippery" pot pie! Our family came up with term "slippery" because of a few "city folk" who were confused about pot pie and baked meat pie.
I forgot to add we called scrapple pon haus and i remember eating it for breakfast lunch and dinner as a little girl with dad my mother disliked it.
Oh, yes! Scrapple fried with Karo. Shoo fly pie – wet. So many tasty dishes from childhood. Pickled beets and eggs, "pot pie", peppered cabbage and don't forget the Souse!. All of these made by Mom and grandmom's with no recipe so now I am experimenting!
Oh in my house it was called Liver Pudding, Moma lightly floured it then pan fried it to a crispy outside and soft inside. Best breakfast eating I know. North Carolina style is best!
I Google these three terms and came up with this from a Charlotte Observer article:
Livermush, liver pudding and scrapple are all first cousins, according to Andrea Neese, co-president of Neese's Sausage, a fourth-generation company based in Greensboro. The main difference, Neese explains, is the coarseness of the cornmeal. Liver pudding has the finest grain and scrapple the coarsest. The only other distinctions between the three are that anything with liver in the name has to have 30 percent liver and that liver pudding has very little fat.
Read more: http://www.charlotteobserver.com/2010/10/20/1773555/all-aquiver-about-liver.html#ixzz1LzlOCEMU
Growing up in North Carolina we called it Liver Mush. It's still sold there as Liver Pudding and every time I go back, I bring some home with me to Florida. Liver Mush sandwiches -two slices of toast, fried egg, mustard and pan fried Liver Mush! It's the best.
Let me add that I knew these were different as I once saw that the company mentioned in the article sold all three (I have no affiliation to them). I love scrapple, and I am not sure I noticed a big difference between the three. I have heard of people dusting it before frying; but I have never heard of people eating it with either ketchup or syrup. It sounds bizarre either way, but I will have to try it.
I LOVE livermush! I usually keep a block in the fridge. I rarely eat it during the week (for breakfast, at least) because of a busy schedule, but on the weekends, it gets sliced, fried and devoured in a frenzy fit for the Discovery Channel!
Tip: When feeding it to yankees, native Floridians (same thing (sorry, smartin1111 haha)), or other outsiders, it's important to leave the word "liver" out of it. Just call it Southern Sausage and they'll usually try it! lol