All About Pocket Knives

royal0014 wrote:Never tried scrapple ... ranks right in there with chitlins .
I'm Southern, but I don't have that much hillbilly left in my blood !!

Maybe you just wasn't poor enough or country enough.

I thought "souse" was made from pork brain.

I do not eat anything whose sole purpose in life was the digestion and elimination of food and food by-products or the filtration of impurities from its host organism.

Charlie Noyes

RobesonsRme.com wrote:I thought "souse" was made from pork brain.

Charlie Noyes

From Wikipedia:

"Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a dairy cheese, but a terrine or meat jelly often made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic." Wikipedia

Charlie, that's generally my sentiments...but no sausage!?!?

Steve Warden wrote:Scrapple is pretty popular here in South Jersey and around the Philly area.
For those who are not familiar with scrapple, it's all the leftovers of the hog from the rooter to the tooter. Slice and fry. I'm not a fan.

I went to visit some relatives in Northern Virginia once, near Front Royal and they served scrapple for breakfast one day. Thought I was going to die!

gsmith7158 wrote:I went to visit some relatives in Northern Virginia once, near Front Royal and they served scrapple for breakfast one day. Thought I was going to die!

I don't live too far from the factory in Bridgeville Delaware where they make Scrapple and when they are cooking scrapple ...... the smell ....... it just ruins your whole day to the point where I'll drive out of my way to avoid going past the Rapa factory

As for eating hog brains - "I can't eat nothin' somebody's been thinkin' with".

My sentiments exactly.

My paternal grandmother was of German descent (my grandfather said she was “Dutch”, but her mother, my great grandmother, was 100% German). She occasionally made scrapple and panhaus (not sure of spelling on that but it’s pronounced “pawn-hoss”). In some parts those seem to be considered the same thing, but the way she made them they were different. The panhaus she made had a cornmeal grits base with the meat scraps mixed into it, then poured into a loaf pan and chilled until it “sets up” or congeals. Then it is sliced thinly and fried, usually served at breakfast. Scrapple is similar but without the grits base.

She usually made it after hog butchering time. After she passed, my dad made it sometimes. Sorta like sausage - it’s good but you don’t want to watch it being made! My mother didn’t care for it but us kids ate it. We started before we knew its ingredients but continued eating it long after we were old enough to know what it was made from. Haven’t had any in years.

Ken

Steve Warden wrote:For those who are not familiar with scrapple, it's all the leftovers of the hog from the rooter to the tooter. Slice and fry. I'm not a fan.

Thanks for clarifying that, now I know to never, ever eat scrapple.

Not a fan of eating brains either.

I've tried it on three different occasions. Only once was it tolerable.
No desire to try it again.

Unk wrote:As for eating hog brains - "I can't eat nothin' somebody's been thinkin' with".

My sentiments exactly.

.......... ...............

As to my previous, I do, indeed, eat sausages of several varieties and all beef hot dogs, preferably Ball Park Grillmasters.

I do not read the ingredient lists for any of those.

I’m picky, but I’m no fool, either.

Charlie

To all my new American friends, i think i will pass on this delicacy. I will stick to our equivalent, a good old fashioned meat pie.

What a bunch of pantywastes. When Granddad butchered hogs, we ate everything but the oink. Same with chickens. I'll bet none of you have ever had scratchers (chicken feet). The gizzard was and still is one of my favorite parts of the chicken. Now and then, mom would make (pork) brains and scrambled eggs. A bit of an iron taste but it was good. I even made it myself several years back. Ya can't find them in today's grocery stores. Y'all are like a bunch of little kids, eating with your eyes and your ears.

I'm one to try most anything once.
I figure two things:
A) it ain't killing the people eating it
2) the people ain't eating it at gun point, so they must like it

I'll try it. It won't kill me and I might like it.

Scrapple - years ago when my wife and I moved to Philadelphia in the early 1980s we went to breakfast on our first few days there. I saw scrapple on the menu but didn't know what it was - anyway I decided we should order some and try it. When the folks sitting next to us heard me they starting laughing but didn't say anything.. ... The scrapple came on a plate floating in grease ... I did take one small taste, my wife refused and I put 5 napkins on top of it to hide it - The napkins soaked through and were oozing of grease...

Pork Roll - also known as Taylor Ham is something I think most would like - fried or grilled with breakfast, on a sandwich or burger etc etc... Abit salty and though I never had spam some say it is similar to spam but pressed into a roll so you can slice it... You ain't from Jersey if you don't eat pork roll .. Steve can back that up

Thankfully out here in Oregon we don't have scrapple or pork roll. Although, we actually did find some pork roll after months of searching for it for our grandson in law. He's in the army and from Jersey. He seemed to think that he couldn't start a day unless he had pork roll and he acted like it was the best part of the hog. (Actually he was a city boy and might not even know that pork roll come from a hog). I think he really doesn't know where a lot of food comes from; he wanted some orange juice for breakfast so my granddaughter made him some orange juice from frozen concentrate. He almost refused to drink it because he thought real orange juice comes from a bottle! He actually called his mother in New Jersey to find out if frozen orange juice was okay to drink. She said "Yes, I just bought it in the bottle because it was easier than making it." His mother works in a grocery store.

Scrapple? I don't know about that, sounds like it might make good crawdad or crab bait, and those critters will eat ANYTHING!

Jerr thinks we’re pantywaists kiddies.

Possibly, but in my case, forty-one years of spending all day and half a night at times, looking at and dealing with the internal organs of humans turned me off to certain foodstuffs.

Liver, kidneys, viscera and brains in their purest forms are not now, nor will they ever be on my menu.

Charlie

I’ve never had hog brains, but all the old folks here talk of eating it scrambled in eggs. Pa and grandma used to make souse at hot killing time. We didn’t pickle it in vinegar, but pa would pour some vinegar on it when he ate it. They made it out of the left over bits of fat and meat. Pressed into kind of a loaf. It even had the occasional hog hair still in it.

Now I never knew them to eat chittlin’s. We were poor, but we had standards by gum. I smelled chittlin’s one time. It was enough to knock a buzzard off a gut wagon.

jerryd6818 wrote:What a bunch of pantywastes. When Granddad butchered hogs, we ate everything but the oink. Same with chickens. I'll bet none of you have ever had scratchers (chicken feet). The gizzard was and still is one of my favorite parts of the chicken. Now and then, mom would make (pork) brains and scrambled eggs. A bit of an iron taste but it was good. I even made it myself several years back. Ya can't find them in today's grocery stores. Y'all are like a bunch of little kids, eating with your eyes and your ears.

Jerry, you would lose that bet! (on eating chicken feet). I was over in Singapore a few years back, and some of my co-workers who lived there took me out to eat. I think they were testing me, to see what I would eat. They ordered up some chicken feet with something like a thick BBQ sauce on them. I gnawed around on one for a bit, just to make them happy. But I didn't really see the point - there wasn't any meat on them. We raised chickens growing up, but we we weren't so poor that we resorted to eating their feet.

I'm with you Unk . Chicken feet and gizzards are not
edible unless you just swallow them whole because you can't chew them up. I don't know how long they would remain in the gullet. They may be impervious to gastric juices as well as teeth.

I'll have to agree with you Unk. There's not enough on the scratchers to keep you from starving to death but Grandma fried them anyway (I think she skinned them first ). Her philosophy was "waste not, want not". When you're feeding two shifts at a table of elbow to elbow children and grandchildren, you have to make every shred count. When you sat down to her table, you never heard anyone whine, "ewww I don't like that".

gsmith7158 wrote:I'm with you Unk . Chicken feet and gizzards are not
edible unless you just swallow them whole because you can't chew them up. I don't know how long they would remain in the gullet. They may be impervious to gastric juices as well as teeth.

Wuss.

I’ve never had gizzards, I’d try them though, and the best parts of a chicken are the livers, and the rooster “fries”. I have eaten those and they are good.

One time while in Honduras, a local lady made us chicken soup. Right before she served mine she stirred it and the feet came to the top! I politely declined!

jerryd6818 wrote:

gsmith7158 wrote:I'm with you Unk . Chicken feet and gizzards are not
edible unless you just swallow them whole because you can't chew them up. I don't know how long they would remain in the gullet. They may be impervious to gastric juices as well as teeth.

Wuss.

I have been identified. I hereby will all my scratchers and chicken gizzards to Jerryd.