Over the years here, have taken (and given) some jabs over the South's tendency towards grits.

Now my mother-in-law (who grew up in Penn.) comes up with this stuff called "scrapple". Figure I'd take a try at it.

I personally think all your notherners who made fun of grits owe an apology....and from this day forward, any "grits" comments will be met with "scrapple". OF the two, grits are realitively harmless...but scrapple is deadly.

Over the years here, have taken (and given) some jabs over the South's tendency towards grits.

Now my mother-in-law (who grew up in Penn.) comes up with this stuff called "scrapple". Figure I'd take a try at it.

I personally think all your notherners who made fun of grits owe an apology....and from this day forward, any "grits" comments will be met with "scrapple". OF the two, grits are realitively harmless...but scrapple is deadly.
Mr. Ribbonstone sir,
I have had grits and do not much care for them. I would eat them without complaint if I were eating at your table. I have not heard of scrapple. Does it look or smell good? What were the bad effects of your experience?
I have found that I can eat most anything. Sometimes tobasco helps with stuff that is not "high on my food chain".
I was born in Oklahoma. Migrated north as life continued.
I think that was south of the "Macy Dixie" line?
Cheezywan

Don't claim scrapple is a Yankee thing, Please. I worked with a woman from North Carolina, She made scrapple too! I don't think any Yank, or good 'ol boy would eat the stuff! It seems to be an invention of the confused few in the middle! In the south, you eat grits. In the north we have cream of Wheat! The middle isn't sure. ;) JP

Over the years here, have taken (and given) some jabs over the South's tendency towards grits.

Now my mother-in-law (who grew up in Penn.) comes up with this stuff called "scrapple". Figure I'd take a try at it.

I personally think all your notherners who made fun of grits owe an apology....and from this day forward, any "grits" comments will be met with "scrapple". OF the two, grits are realitively harmless...but scrapple is deadly.

Don't give up on the scrapple! It's like grits, some are good, and some are terrible! I'm from central Penn and grew up on scrapple and it's hard to find good scrapple, most scrapple is mostly cornmeal (Ugh!). Good scrapple has the Puddin meat and everything else but the squeal in it! Great cold weather food! Mike B.

As a general rule I try not to eat anything with the word "crap" in it.

As a general rule I try not to eat anything with the word "crap" in it.
As a general rule I would call that good advice!
Cheezywan

As a general rule I try not to eat anything with the word "crap" in it.

I just bought a 5lb chunk of the scrapple the other day and all this talk about scrapple is making me hungry! I think I'll get out the frying pan and the butter bread! Mike B.

Enough of this! What the crap is scrapple?
Cheezywan

What ever it is it has "crap" in it. :rolleyes:

Both are OK by me...........as long as they stay East of the Rockies!http://www.shootersforum.com/images/icons/icon7.gif
http://www.shootersforum.com/images/icons/icon7.gif

I'm sitting up here in the Great White Frozen North wondering "What Are Grits?" :confused:

Bye
Jack

Wife's Pennsyltuckians sucked me into eating scrapple and something called "paunhaus" while in hunting camp with them in central Pa. years ago.

The scrapple I could get by with ample butter and maple syurp. The nausauting comglomerate called "paunhaus" had to be shoved aside, especially when bristle hairs were found to be among the ingredients.

MMMMM Scrapple and fried mush. Scrapple is kinda like everything that doesn't make it into sausage, It ranks higher in the my list of edibility than souse or puddin (not to be confused with pudding, which I like) Other delicacys that can be found in the local grocery stores are Beef tounge (regular and smoked) tripe, Hog Maws, you name it, you can probably find it, I don't eat much scrapple, but I can if I have to, it is an aquired taste to be sure

Wife's Pennsyltuckians sucked me into eating scrapple and something called "paunhaus" while in hunting camp with them in central Pa. years ago.

The scrapple I could get by with ample butter and maple syurp. The nausauting comglomerate called "paunhaus" had to be shoved aside, especially when bristle hairs were found to be among the ingredients.
Hello,
The only place that i've seen scrpple is when we visit Pennslyvania.I think that it's a Penn 'Dutch' food.
It's like grits;not meant to be enjoyed,but eaten at times when something better is unavailable.
Frank

I do eat and actually enjoy grits by the way, however, I totally desecrate them by loading up with brown sugar

Hay...this stuff is new to me too...evidently scrapple is some mix of pork-parts (and it's best not to ask more than that), various other seasonings and such, and corn meal (which also makes up grits). A grayish lump which evidently you saw off slabs and fry.

Actually, can see the point...it's not "what it is" so much as "how it's made" that would make it good or bad.

-------

Hogshead cheese...which isn't cheese....is popular here. Yep, in the old days you'd start with a hog's head (and the best stuff still does). Basically a highly seasoned pork aspic. Best when there is very little aspic and lots of pork.
------
No doubt that there are lots of reginal foods that are less tahn appealing to other parts of the country....but find it's the "edges" of the nation that has the flavored foods....the middle section eaths well, but tends to the milder seasonings.

Are many regional delights the rest of the world finds disgusting.
------
have i ever told you about my hill-country realitives and eating "lights"?

Hay...this stuff is new to me too...evidently scrapple is some mix of pork-parts (and it's best not to ask more than that), various other seasonings and such, and corn meal (which also makes up grits). A grayish lump which evidently you saw off slabs and fry.

Actually, can see the point...it's not "what it is" so much as "how it's made" that would make it good or bad.

-------

Hogshead cheese...which isn't cheese....is popular here. Yep, in the old days you'd start with a hog's head (and the best stuff still does). Basically a highly seasoned pork aspic. Best when there is very little aspic and lots of pork.
------
No doubt that there are lots of reginal foods that are less tahn appealing to other parts of the country....but find it's the "edges" of the nation that has the flavored foods....the middle section eaths well, but tends to the milder seasonings.

fromage de tete

Are many regional delights the rest of the world finds disgusting.
------
have i ever told you about my hill-country realitives and eating "lights"?


When I was very young my grandfather had me eat some of this repugnant souse. It wasn't the spiced variety enjoyed in LA from what I can tell, but it's the most disgusting thing I ever have eaten, that I can remember at least....and that was before I knew what it was!

I do eat and actually enjoy grits by the way, however, I totally desecrate them by loading up with brown sugar

Can tolerate that..don't want to eat sweet-grits, but know born-and-bred folks that do. Salt their beer...vinegar on the french fries...salt on a lemon (without the taquila that seems a waste)...tobasco on eggs.

Now hogs head cheese really looks disgusting...and the best stuff hs the bigger pork-chunks, so it's extra disgusting looking. Oysters are about as ugly as food gets for that matter.


Point being, before poking fun at ne person's food, better take a good look what might be in your own kitchen.

I just bought a 5lb chunk of the scrapple the other day and all this talk about scrapple is making me hungry! I think I'll get out the frying pan and the butter bread! Mike B.

Holy cow, they sell it in a store?!! I thought it had to be made in the home. :confused:

Sounds a bit like "chorizo" (sp?), with various pork parts, glands and lymph nodes included, that when fried levels out into a goo in the pan. I'm fond of saying "...you can't go wrong with pork..." but there are limits! Tobasco, and anything else for bulk, sounds like a good plan.

Mmmm, aspics. (My mother fed us tongue aspic - which was actually pretty good on a kaiser roll.) I do remember mom saying, seriously, "They just don't make as many aspics anymore."

Everything is better with less aspic.

At some point (after a certain shot to the head), I picked up on grits, buttered, with fried eggs. Pepper. They *will* shoot you down South if you sugar them.

Scrapple is one of those things that catch you when you turn out in the appalachian (PA-NC) hunting camp and Uncle Floyd is cooking. There is no escape and plan for some extra time in the privy.

Holy cow, they sell it in a store?!! I thought it had to be made in the home. :confused:

Sounds a bit like "chorizo" (sp?), with various pork parts, glands and lymph nodes included, that when fried levels out into a goo in the pan. I'm fond of saying "...you can't go wrong with pork..." but there are limits! Tobasco, and anything else for bulk, sounds like a good plan.

The best is usually made by someone who kills and butchers their own pigs. They don't stretch it with too much cornmeal like some of the commericial outfits and everybody has their own recipe, some pretty bland and some too livery or too peppery for me but oh is it good with butter bread and a big glass of milk! Mike (and yes I have a cholestrol problem!)

If you add salt, pepper, tobasco, and fry scrapple in bacon grease so it's a little crispy outside, it's almost eatable.

I've been served worse. Had a Texas professor that liked BBQ'e armadillo. HAd one hill realitve that cooked and served "lights" (guess it's a hillbilly word for lungs). Was served scrambled eggs and pork brains once (nce is all it takes). Sweatbreads are an aquire taste, but one has to wonder what you have to do to aquire it.

But one of the nastiest sights was watching my uncle making a "squirrel head pie".

I'm sitting up here in the Great White Frozen North wondering "What Are Grits?" :confused:

Bye
Jack

Jack, Its far from frozen here and I'm further south than most other people around here but I too have no idear what grits are.

I have a mental picture of something that has been droped in the sandpit by the kids.

As for the rest of the "food" being discused here I feel sick.

Grits are just cornmeal based cereal - kind of like cream o' wheat but not prepared the same way. My grandparents on both sides (from Tenn. and South Carolina) made both grits and scrapple. I like the grits with eggs fried over easy - break the yolks into the grits & stir it with salt and pepper. Good stuff. Scrapple was okay until I found out what it was made from. ;)

Only thing I know about aspic is that King Crimson has a song called "Lark's Tongue in Aspic."

Jack, Its far from frozen here and I'm further south than most other people around here but I too have no idear what grits are.

I have a mental picture of something that has been droped in the sandpit by the kids.

As for the rest of the "food" being discused here I feel sick.

Although it has been pointed out that I ain't had no fetchin' up, I have tried grits and they weren't the worst I've eaten. I have not tried scrapple and would have to agree that leaving food alone that has "crap" in it sounds like good advice. Ever hear of the Scottish dish called haggis? It must be something like scrapple but with sheep parts and oatmeal. It would include lungs, stomach and liver and probably just about anything else that spilled out at buthcering time. I think I'll pass.
358Alaskat :(

Only trick to grits is to cooke them until they are somewhat creamy but thick...am willing to give scrapple another shot, will try it cut a bit thinner and fried a bit crisper tomorrow AM.

It beats oatmeal.

As for cream of wheat and that Aussie passion for that stuff that tastes and looks a bit like a mix of grease and earwax, understand each is a taste that grows on you.

Being a man from the south, grits are a way of life if you grew up in my household. Cook them a little thick, add butter and some jelly, and you have a breakfast for champions!

As far as the scrapple, I have never had the opportunity but I would give them a shot, I am an EOE (Equal Opportunity Eater)!

FYI

Here are a couple of links that define grits and scrapple.

http://www.globalgourmet.com/food/sleuth/0998/scrapple.html

http://www.grits.com/discript.htm

I personally prefer grits. Also, they are not limited to the southern US. In the Pepublic of "South" Africa, grits are steamed instead of boiled. This causes the grains to puff open like popcorn. The result is a light fluffy texured grain that can be spread over other food as a topping.

Sorry, don't know of any other country that has scrapple.

Grits aren't bad if cooked right. Ribbonstone is right in that it's probably more the kind of food that grows on you. It's not something you try and go "Wow!" or very flavorful on its own. Good with butter and if you have a sweet tooth, a touch of honey or maple syrup. I usually just eat it with butter (the real stuff, not nasty margarine). I think they go best with eggs and sausage or ham...throw in some hashbrowns with that....hmm, I'm starting to get hungry now boyz :p.

As for scrapple...never had it, and not likely to based on its description.

Just to completely confuse (fuse?) the discussion:

http://www.berksweb.com/pam/scrapple.html

Berks County was one of the earliest origins of rifles in the US, and was of course Pennsy Deutsch. I knew this would come back to rifles, somehow.

Ties into the "Ponhaws", too.

Reminds me of a story when I first had grits...I was at Ft. Benning, GA and a friend in my platoon invited me back to his home in South Carolina for a long weekend. After one night of a few beers we went to some place for breakfast with him and his friends. Well the breakfast I ordered had grits, I thought it tasted like paste so I started putting sugar on them. The look of horror from those southern boys was priceless. And after a few choice words such as you *#@!%*%# YANKEE! You don't put sugar on grits! They chuckled and let the yankee eat them his way.

Over the years here, have taken (and given) some jabs over the South's tendency towards grits.

Now my mother-in-law (who grew up in Penn.) comes up with this stuff called "scrapple". Figure I'd take a try at it.

I personally think all your notherners who made fun of grits owe an apology....and from this day forward, any "grits" comments will be met with "scrapple". OF the two, grits are realitively harmless...but scrapple is deadly.

Pennsylvnia Road kill Scrapple "you know its great when its been killed on the Interstate".

well scrabel is not exactly like chorizo wich is acctually just sausage, mexican sausage to be exact,
i think the food you were thinking of was macho wich is very simular to this concoction known as scrappel, but with lots of peppers.

It is fun to talk about food. I would be willing to sample scraple. Have seen my children hate food that they have never tasted.
It has been my observation over the years that liver and onions is a good example here. Folks seem to either love it or hate it. No middle ground.
Properly prepaired food is good. Personal taste is variable.
Cheezywan

Personal experience has taught me the only use for for grits or cream of wheat is to use it for fire forming brass.

Can tolerate that..don't want to eat sweet-grits, but know born-and-bred folks that do. Salt their beer...vinegar on the french fries...salt on a lemon (without the taquila that seems a waste)...tobasco on eggs.

Now hogs head cheese really looks disgusting...and the best stuff hs the bigger pork-chunks, so it's extra disgusting looking. Oysters are about as ugly as food gets for that matter.


Point being, before poking fun at ne person's food, better take a good look what might be in your own kitchen.
Salt n' lime(or lemon) kills the essence of good Tequila!! And I'm A Yank! Where have I been. I love Blue Point Oysters!! Raw!! Clams too. Got Sushi? JP

My house this week! Oven fried chicken,(not shake N' bake) Roast chicken, Roast pork loin. so far!!

Drown it in Katsup & peper; that's how I got thru deer camp. Best scrapple is homemade and is great sliced & served w/ spicy mustard. I still serve it at camp.

Now my pappy used to eat souse & head cheese & tripe too! Talk about an aquired taste,,,The Penna. Dutch used everything but the squeel & the curl in the tail... :o

I'm amazed no one has brought up (pun intended) Rocky Mountain Oysters.

Also you might want to look up "haggis".

Dean

Gave it another try this AM. Eggs over easy, toast, grits, bacon, and scrapple (wanted to have something eatable on the plate, so had a lot of options). Cut thin and fried in bacon grease until the edges are a bit crispy, the stuff is not all that bad. Won't make my favorite list.

We pluck oysters from the creek as do the raccoons who scatter the shells in the yard every night. We're not far from Blue Point, but those are the best tasting.

Unless you grew up eating them, I can't imagine starting as an adult. It's too bad, but I certainly understand.

There's an old saying, "Brave was the man who first ate the oyster".

We'll carve a tuna right off the hook and sashimi him up right there. Argh!

[QUOTE=Charlie Z]We pluck oysters from the creek /QUOTE]


Charlie, How do you get the bull into the creek? (and make him into a steer? :D )

Dean

Scrapple..... Mmmmm.... had some for breakfast today, and yesterday. It is an aquired taste and as some have said, there is good scrapple and bad scrapple. Of course, I really love grits too. I have found it a dangerous thing to order and eat grits anywhere north of the Mason-Dixon line.

It is, however, just possible that if you were to eat scrapple and grits together, that it could cure cancer. Well, it also might cause cancer or just kill you on the spot. Enjoy them both but don't eat them together. It could cause a "Civil War" in you digestive tract and you don't want that right before Christmas!

Scrapple..... Mmmmm.... had some for breakfast today, and yesterday. It is an aquired taste and as some have said, there is good scrapple and bad scrapple. Of course, I really love grits too. I have found it a dangerous thing to order and eat grits anywhere north of the Mason-Dixon line.

It is, however, just possible that if you were to eat scrapple and grits together, that it could cure cancer. Well, it also might cause cancer or just kill you on the spot. Enjoy them both but don't eat them together. It could cause a "Civil War" in you digestive tract and you don't want that right before Christmas!

Today it was latkes (potato pancakes), sour cream, and apple sause...don't want to play favorites all the time.

There is a kind of middel ground. Lots of us will cook too large a pot of grits, save the left overs. Pack them in a small rectangular baking pan and chill them. Can cut the "grit loaf" into slices and fry them (kind of like cooking scrapple)...think of it as hash-brown-grits.

Today it was latkes (potato pancakes), sour cream, and apple sause...don't want to play favorites all the time.

There is a kind of middel ground. Lots of us will cook too large a pot of grits, save the left overs. Pack them in a small rectangular baking pan and chill them. Can cut the "grit loaf" into slices and fry them (kind of like cooking scrapple)...think of it as hash-brown-grits.

Those grits fixed that way are called Polenta in Italy, and served with a lot of their meals.
Apple sauce is good, but I perfer Apple butter with my Potato pancakes. They are also good with cream cheese or cottage cheese as well.
Scrappel served with good brown spicy mustard is also good.

Lee L.

Oooooooooh, polenta - my wife makes that and it is excellent!

MMMMM Scrapple and fried mush. Scrapple is kinda like everything that doesn't make it into sausage, It ranks higher in the my list of edibility than souse or puddin (not to be confused with pudding, which I like) Other delicacys that can be found in the local grocery stores are Beef tounge (regular and smoked) tripe, Hog Maws, you name it, you can probably find it, I don't eat much scrapple, but I can if I have to, it is an aquired taste to be sure

IMO scrapple is best eaten fried with molasses on top. The type of molasses I get in Pennsylvania (such as "Ole Barrel Syrup") is not available in Colorado and is similar to the "sorghum syrup" that was available in Texas 30 years ago. The beef tongue I like cooked and pickled in salt and vinager and sliced for sandwiches with mustard. I often cook and pickle deer and elk hearts the same way, but usually forgot to take the elk tongues that would probably be large enough to cook similarily. I became familiar with grits while living in North Carolina from 1972 to 1974 and generally ate them with butter and salt and pepper. One of the individuals with whom I hunt introduced me to another delicacy which he claims to have learned from Alaska natives while he was stationed there in the service - raw fresh trout or salmon eggs from freshly caught spawning fish. They taste unlike anything else I've eaten - very different from the fried shad eggs we ate in Pennsylvania many years ago.

mountin oysters, one of the most disgusting sounding foods on the planet, but suprisingly tasty, so so tender, you just have to get past what your eating, also called lamb fries.



i am a big fan of mexican food, i am not talking about the tex-mex style of food that you get at most white people mexican food resturants, i mean the food you have to know spanish to order.

but you can get some very very weird stuff if your not carefull.
for instance menudo is a soup made out of the stomich of a cow, and for some reason it miracuasly cures a hangover but makes you very sleepy, even more so when drinking a beer.

there are many dishes that are made out of the fat of various animals, although very tasty kinda hard to chew with realy weird textur. there are also many that are made out of just the skin (some time pickeld sometimes not)


beef toung is eaten quite regularly a very tender and sweet tasting meat
as well as cabeza wich is the meat on the head, scraped off teh bone and jaws... that sorta thing.

all of these things are very edible and quite tasty

If we don't make this firearms or hunting related, will have to pull the plug.

menudo is a soup made out of the stomich of a cow, and for some reason it miracuasly cures a hangover but makes you very sleepy, even more so when drinking a beer.

menudo isn't always made from the stomache, the first menudo I ever had was made using a pigs head and tasted very good.
Later I had some made using tripe (stomache) the taste was good, but I did not like the sliminess of the boiled tripe.

* I wonder if I could make it from a deers head that I got from using my 300 Win mag loaded 165 gr spitzer boatails?

I always save the tounges from the deer I get.

* I wonder if that made this enuf about hunting, LOL


Michael Grace

As a child my father had me try his scrappel, brought back from his visit to his parents in PA where he was raised. He waited till after I said yuk to tell me it had pigs brains in it along with a lot of other stuff. I can gaurantee no one touched his Scrappel from that day forward but him.

scrapple is kinda greasy, I wonder how it would be as a rifle protectant

Yep, sugar. That's a good southern item that's high on my food chain! In fact, I think there's someone on this forum from Sugarland, Texas, home of Imperial Sugar.

Here's an item that has lots of good ol' southern sugar in it.
http://www.bbhfarm.com/albums/Bluebird-Hill-Farm/aap.jpg

I think I prefer my ground corn made into fried hot water bread.

Scrapple is probably like boudin rouge for me, don't think I want any! :D

OOOPS, I guess I missed this second page. Sorta like using a red dot on my Dan Wesson 744 that I can't ever get the B-Square mount to fit right. It would be a total stroke of luck to ever find the right position for it, much less being able to hit Bambi with it.

My, I missed the third page too and itr was probably very enlightening!

I sure am glad I read this thread. a lot of you folks have led a seltered life. It ain't your fault though. Let's see. From what I can tell this Scrapple is either souse pudd'in or Livermush. both are very good and sold locally by a company named Neases. They do a veriety of pork products that have no presevatives and eelivered daily to the grocery stores. If you were in a fancy reastaurount they wood call it patee'. Grits are a stapple here and served at any place that has a good breakfast. A livermush sandwich for lunch it about as good as it gets.

You never know do ya. I just thought all folks that hunted or shot guns had some rural background.

Just kidding guys.

Oh! When I went to my lease in the midlands last week, the guy that lives on the place was finishing up butchering a hog. He and a couple friends had the tailgate of the truck loaded with cut up pig which I am sure some of which was going to be made into some other delicacys that just sausage.

Just a way of life here in the deep south, rural America. I have ham left from last night feativities and some grits will go well with them, including the "red eye gravy" to go on the grits. Yum! Yum!

From what I can tell this Scrapple is either souse pudd'in or Livermush.

Souse & Braunschweiger [liverwurst] are made w/specific meats; as are Tripe & Head Cheese. Scrapple was made from what was left AFTER making all of the above, hence the name. All these products were ways to utilize 100% of the nutritional value in the hog. My Pappy always ate his Souse cold; and while some people eat Scrapple cold w/ spicy mustard. Most of it is eaten, fried well, at breakfast.

My family was, mostly, Penna Dutch...Mom's family was Moravan & Dad's were originally Menonite till the 1830's when someone married a native american catholic & we were 'shunned' Same as the Amish do to teenagers who don't conform. Anywhere North West of Allentown. PA my dad used to question the waitress in PA Dutch & depending on how he was answered, would order scrapple w/ his eggs...

Since I'm leaving tonight to go for PA's flintlock opener, I'm taking eggs but since it is just me no scrapple!

You people act like grits are only good with salt and pepper, down here we put bacon in'em, shrimp, gravy, ham (not smoked ham but real country ham) almost anything, grits just seem to go with everything.

Now fried mush was brought up, that is my favorite breakfast food, cornmeal mush fried thin and crisp with real butter, with either real maple syrup or Bama grape jelly.

.................................................. .......................Marko

As a child my father had me try his scrappel, brought back from his visit to his parents in PA where he was raised. He waited till after I said yuk to tell me it had pigs brains in it along with a lot of other stuff. I can gaurantee no one touched his Scrappel from that day forward but him.

Although I've eaten pig brains fried with scrambled eggs when I was young, I would now pass on eating brains because of the "chronic wasting disease" in many deer and elk herds (also found in a moose in Colorado last year), the "mad-cow disease found in a few cattle in Europe and North America", and "scrappie", a similar disease, that has long been known in sheep. I am not aware of any similar disease in pigs, but would not be suprised if it exists. We have the original "Creutzfeld-jacob disease" in humans which is similar indicating that the mutant proteins or prions causing these diseases can occur in a wide variety of species. My personal physician and his wife (also a physician) insists that I should have all deer and elk tested for CWD. When asked if they eat beef, the reply was "only range fed beef". At least we know how to avoid CWD by avoiding the brain, spinal cord, and lymph nodes so we can continue to hunt and enjoy venison.

Mr. Ribbonstone sir,
I have had grits and do not much care for them. I would eat them without complaint if I were eating at your table. I have not heard of scrapple. Does it look or smell good? What were the bad effects of your experience?
I have found that I can eat most anything. Sometimes tobasco helps with stuff that is not "high on my food chain".
I was born in Oklahoma. Migrated north as life continued.
I think that was south of the "Macy Dixie" line?
Cheezywan

Scrapple is big in the Baltimore metro area, and for good reason. "Balmer" is just full of Irish Catholics. Being half Irish and half English I love scrapple. As in ye olde country it is know as black and white pudding. Pudding is not a dessert, a dessert pudding is dessert. Pudding can be anything, kidneys, brains......you know, the good stuff.

We kind of traveld far from firearms discussion...and it's my falt for starting this.

BUT there are odd foods I only seem to get to eat when out hunting....I couls see scrapple being on of them someone would bring along for deer camp.

As a kid would go on day long "shoot it/eat it" safaris. Would pack along matches, salt, pepper, Tobasco, a skillet, pot, bacon, onion, etc. At differnt times would be rabbit, squirrel, dove, quail, robin (yeah...i know), racoon, owl (should have gotten smarter), and opossum.

while not totally firearms related, it does inspire a sort of "family togetherness"

'Sold' on Low Country eating... Wild pig, shrimp, ducks, crabs, oyster, mixed with beans and wild rice make for good stuff. There's probably never been a bad perlou.

Southern boys better get your Hoppin' John together for New Year's.

Too each his own according to their taste buds, but.....I don't practice the art of eating everything but the squeal (or grunt or bugle)! After all, coyotes and magpies need something to eat too!

As with cartridge design, there are rapidly decreasing gains in velocity by just stuffing more powder in a case, and so it goes with "food design"....rapidly decreasing gains by using every last part! :p

'Sold' on Low Country eating... Wild pig, shrimp, ducks, crabs, oyster, mixed with beans and wild rice make for good stuff. There's probably never been a bad perlou.

Southern boys better get your Hoppin' John together for New Year's.

Without witch there would be no New year. ;) ;) No New Year = no Squirel season. :D :D

Lee L.

Enough of this! What the crap is scrapple?
Cheezywan

They sell the stuff in a tube at our local (Yankee) meat counters. I was always told that it was stuff that was rejected for inclusion in SPAM (the canned stuff -- not the computer-type).

Doesn't THAT just give you the warm fuzzies? :p

Ever tried to eat a fire roasted mud hen, rs?

When a kid in Colo., my gang and I went on one of them overnight campouts along the South Platte River. Was gonna eat whatever we shot. Couldn't find any mallards that would set still long enough for a 22 LR shot, but did manage a mud hen.

Lost my taste forever for water fowl after that one! :eek:

Ever tried to eat a fire roasted mud hen, rs?

When a kid in Colo., my gang and I went on one of them overnight campouts along the South Platte River. Was gonna eat whatever we shot. Couldn't find any mallards that would set still long enough for a 22 LR shot, but did manage a mud hen.

Lost my taste forever for water fowl after that one! :eek:

kdub,
I never knew you were ever young. Did some Snipe shooting along the Plate just outside of Denver when I was a kid. Not much meat on one, but if you got enough of them, they didn't taste bad over a open fire of drift wood. Never tried the Mud Hen route tho. Can't recommend squirel shot in the pines either, as thay tasted too much like turpentine. If I can find an old mud hen around here, I'll send it on so you can have some more fond memories. :D :D :D

Lee L.

As with cartridge design, there are rapidly decreasing gains in velocity by just stuffing more powder in a case, and so it goes with "food design"....rapidly decreasing gains by using every last part! :p

Man, I have never heard a better analogy! My hat is off to you... (bowing deeply, holding hat in hand :D )


Oh yeah - I had grits one morning before shooting my 30-06! (Gotta keep it firearms related to keep those dad-blasted moderators off our back.)

This tread is awsome as is shooting and grits. My aunt loved fried fish eggs in her grits and chicken eggs when the crappy and bream would be loaded with them in the spring. I have always heard from the old time squirrel hunters that squirrel brains was something that everyone loved. I am not sure it was the "utilize everything mentality" or it was they just did not have the culinary hangups we have.

again I say GREAT THREAD!!! iT makes me want to go shoot something and eat it. That is where I am going now.

Man, I have never heard a better analogy! My hat is off to you... (bowing deeply, holding hat in hand :D )

Well, I had to slip in something firearms related! :rolleyes: And I see you jumped the fence over to Moderator....congrats!

I've had some questionable culinary tidbits, like coyote and cougar jerky, which wasn't bad to be honest, but sometimes the brain can't make the jump to have it regularly!

And speaking of brains, Chief, it seems with CWD now a big concern that anything with brains in the ingredients might be a no-no. It makes me wonder if CWD always existed but the cause/effects were not recognized (i.e., maybe "crazy uncle Bob" from years past really wasn't "crazy"!).

Well, I had to slip in something firearms related! :rolleyes: And I see you jumped the fence over to Moderator....congrats!

I've had some questionable culinary tidbits, like coyote and cougar jerky, which wasn't bad to be honest, but sometimes the brain can't make the jump to have it regularly!

And speaking of brains, Chief, it seems with CWD now a big concern that anything with brains in the ingredients might be a no-no. It makes me wonder if CWD always existed but the cause/effects were not recognized (i.e., maybe "crazy uncle Bob" from years past really wasn't "crazy"!).

Now if it weren't for brains, what would squirrel head pie be? Sure, you got that tastely meat layer on the outside, but without the gooey center it's just not right. Uncle would sort through the day's squirrels taking the heads of the non-head shot ones...while others would congratulate you on head shooting a squril as a good shot, he''d kind of mumble under his breath.

have used up my scrapple...don't intend to buy more but am glad for the experience none the less.

Now if it weren't for brains, what would squirrel head pie be?

Edible?!!
:D

I'm surprised nobody brought up "stinky head", which I've heard is a fermented mess of fish heads that Alaskan natives favor. I know I couldn't make the leap to try that.

I'd pass on Squirrel *** too!!

Hey, I know I'm in Kalifornia and all, but out here, I think scrapple is a board game with a bunch of letters in it and you have to make words and stuff and you get points for big words or some such thing...or maybe that's Wheel of Fortune. I'm not sure. As for grits, if you put enough butter, black pepper and garlic on 'em you can eat 'em. Heck, if you put enough butter, pepper and garlic on ANYTHING you can eat it. Here out west, about the grossest smelling "food" has got to be menudo. Can't say how it tastes 'cause I can't get past the smell! Made with tripe and hominy, supposed to cure a hangover. I'd rather suffer through the hangover, thank you. Speaking of which, I think I'm going to have one very soon. Happy :) New Year, everyone! Peace and God bless, Wolfsong.

Hey, I know I'm in Kalifornia and all, but out here, I think scrapple is a board game with a bunch of letters in it and you have to make words and stuff and you get points for big words or some such thing...or maybe that's Wheel of Fortune. I'm not sure. Happy :) New Year, everyone! Peace and God bless, Wolfsong.

Um, that would be Scrabble, not scrapple. :D You get no points and lose your turn! :p

I hear Scrabble tastes awful, too.

Um, that would be Scrabble, not scrapple. :D You get no points and lose your turn! :p

I hear Scrabble tastes awful, too.Yeah, but if ya put enough butter, pepper, and garlic on it... ;)

Yeah, but if ya put enough butter, pepper, and garlic on it... ;)
(contiuing sentence)...the dog won't even eat it once you decide it's disgusting.

Yeah, but if ya put enough butter, pepper, and garlic on it... ;)

Excellent! :D :D :D :D :D :D :D :D :D

OK folks,
I'll start out by keeping this shooting related. I learned this from my grandmother who was an experienced killer of deer and groundhogs with her Remington 14 1/2 in 44WCF:

Folk from up north eat Cream of Wheat, which are boiled chicken feed made from wheat. These folk are called ****yankees.

Folks from down in the south eat grits which are boiled chicken feed made from corn. These folk are called Southrons.

Folks here in Pennsyltucky have 2 choices if they do not wish to be identified with ****yankees or Southrons. They can eat oatmeal if they are poor. Oatmeal is boiled horse feed, not real tasty but you will grow bigger than a chicken if you eat it.
If you are not poor you eat scrapple. Scrapple is made simply:

Boil a well scraped pig head till everything falls off the bone.
Yank the skull out of the pot and crush it and boil some more. Strain out the teeth but leave the listeners, eyeballs and rooter. Throw in a handful of pepper, a small handfull of sage and some salt. Boill it all till it's mush, throw in enough barley to make it stiff. Cook till it's dry stirring all the time. Put it in a bread pan to shape it.

To serve scrapple: Slice it 1/2" thick, fry till crispy in bacon grease, smother with real MAPLE syrup and it's food.

Grandmother, who shot a 14 1/2 Remington in 44WCF. felt we were well enough off to eat scrapple. We seldom et oatmeal, never associated with ****yankees or Southrons and had venison most Sundays, groundhogs and muskrats sometimes and scrapple for every breakfast.

NSC

Have hunted with lots of old timers (and am well on my way to becoming one myself) and they didn't seem to waste much of anything (which is what links this to scrapple). NO ONE used a meat processing plant, you hung that guy up and did the work yourself. Had some creative cuts of meat, but very little got tossed into the "gind up" pile.

Which brings me to summer sausage, the home made kind some of these guys would make. Would usually have some served at the post hunt card game. Bill would set it out in front of me and say, "summer sausage."

And i'd look at the plate and say, "Ok..I give up...which ones are sausage."

(Yep...part of the fun was telling or pulling the same joke season after season, long after it was unexpected.)

I did find this quote about scrapple:


Although edible raw, Scrapple is usually sliced and fried in butter or lard. Served in a deep, placid pool of egg yolk and ketchup, it is a veritable cholesterol meltdown. It is in arguably and unfathomably vile.