What is scrabble food

Clyde Weaver is a family-owned and operated producer of fine smoked meats, cheeses and other Lancaster County specialties. Browse our in-store and online products today! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. What Is Scrapple? October 31, Pork: One of the main ingredients is finely minced or ground pork, which can come from various cuts of pork.

Offal: Offal is another pork ingredient. It is a mixture of organ meat and other trimmings from a butchered hog. Flour: A coarse flour such as cornmeal, buckwheat or both is another main ingredient in scrapple.

Stock: Pork stock is what helps bring together the various ingredients into one slurry. Spices: Spices such as salt, pepper and various herbs season the scrapple. How Is Scrapple Made? The History of Pennsylvania Scrapple Scrapple is a Pennsylvania Dutch creation that reflects the heritage of those early colonial settlers from Germany.

How Is Scrapple Cooked? How Do You Eat Scrapple? On a breakfast sandwich: After lightly frying scrapple slices in a skillet, you can serve them up with other breakfast favorites, like fried eggs and potatoes. Some people like to include their scrapple as part of a breakfast sandwich, wedged between egg and melted cheese or bagel halves.

With sweet condiments: You can also add a touch of sweetness to the savory scrapple by eating it with apple butter , honey, any kind of jelly or maple syrup. With savory condiments: Savory condiments are also a popular choice for topping off a delicious slice of scrapple.

Some options to try include ketchup, horseradish and mustard. Experiment to see what condiments you enjoy with your scrapple. The possibilities are endless. As a dinner entree: While scrapple is traditionally a breakfast food, no rules say you can only eat it for your first meal of the day.

You can also serve it as a main dish, as you would meatloaf. Pair it with some vegetable sides, and you have a yummy, comforting dinner. Try eating a slice of scrapple along with some cut fruit or applesauce.

These include delicacies like Carolina barbecue or Cajun cuisine and specific dishes like Cincinnati chili or Chicago deep-dish pizza. It is a distinctly regional dish, and it will transport your taste buds to Pennsylvania. Combining pork with nutrient-rich offal and healthy grains makes for a truly fortifying breakfast. Here at S. But we also think scrapple is a great way to add some more variety to your breakfasts.

The Maryland version, with which I am familiar, tastes like a dry, mild breakfast sausage with a grainy texture. I find it quite good on an egg sandwich and to me there is nothing about it that feels any different than eating any country sausage, except for the slight grittiness.

There are several commercial brands of scrapple. One such brand is Habberset, a company that has been around since , the leader in sales for the Philadelphia area. It was originally located in Media, Pennsylvania but now is headquartered in Delaware. Habbersett is probably the first company to have mass produced scrapple, although certainly not the first company to have made it.

The ingredients listed are pork stock , pork, pork skins, corn meal, wheat flour, pork hearts, pork livers, pork tongue, salt, and spices. Habbersatt scrapple contains pork stock, pork, pork skins, corn meal, wheat flour, pork hearts, pork livers, pork tongues, salt and spices. Both Habbersett and Rappa is owned by Jones Dairy Farm out of Wisconsin, but operate independently, the ingredients having not been changed.

Notice that both these brands contain no buckwheat, said to be essential to true panhaus. Buckwheat is not related to wheat and in fact is not a cereal grass at all, but is instead considered a pseudocereal. The word wheat cannot be used to mean buckwheat on a food product label. Additional references: [note]Weaver, William Woys.

They Eat That? Oxford: Oxford UP, All Rights Reserved. Please contact for permissions. What Is Poutine? May 21, What is Allspice? What Can I Substitute for it? The etymology of the term scrapple is complex, varied and debated. The short version: It either definitely is or definitely isn't related to the German word for "scraps. Below, a guide to the three dominant scrapple food groups :.

Meat Hook also uses rye flour as well as buckwheat and cornmeal. The combination of buckwheat and cornmeal is the most traditional scrapple formula. Scrapple's German progenitor Panhas or panaas was and still is made only with buckwheat, which has more texture, flavor, and nutrition than wheat flour. Both Habbersett and Rapa another big, old scrapple brand now owned by Wisconsin's Jones Sausage, the same company that owns Habbersett use only cornmeal and wheat flour.

Another one of the most widely-distributed labels, Hatfield, uses both of those, but buckwheat, too. Even though Woys Weaver prefers buckwheat scrapple, and does not eat personally eat mass-produced scrapple, he's also no purist. Scrapple is best eaten just like any other breakfast meat. Scrapple-eaters were putting an egg on it long before the phrase existed, but ketchup, jelly, apple sauce, or various traditional relishes Weaver has recipes for several in his book are also common.

And, inevitably, you can also put scrapple on a burger. The Dogfish Head Brewery in Delaware does just that, and has also made a scrapple beer. Buy some scrapple to take home, or order it at several spots within the market including the Down Home Diner and Dutch Eating Place. Of course. It mostly celebrates the two regional foods discretely, though there is a such thing as scrapple with apples in it. The first night's high point is undoubtedly the Little Miss Apple Scrapple pageant.

Also in Delaware, the Mid-Atlantic Wine and Food festival has a now-annual Scrapplegasm dinner , a high-end three-course meal. This past year's menu was veal cheek scrapple, venison-jalapeno scrapple and dessert scrapple. But any favorite greasy spoon will do. It's officially called the "Lancaster Okonomiyaki," as it's also Ivan Orkin's riff on savory Japanese pancakes except it's a waffle. The dish — scrapple with buckwheat, cornmeal, pork shoulders, and chicken livers and hearts , pickled apple, Napa cabbage, bean sprouts, scallions, maple-Kewpie mayo, and bulldog sauce — is not currently on the menu instead, there's Pork Roll ramen , but is likely to return.

This South Philly hotspot uses scrapple instead of pork belly in its "Pac-Man" bun, which also includes pickled cucumber, sauce, and a fried quail egg. The Southern version of scrapple has its origin in the Great Wagon Road migration, which brought Pennsylvania Dutch farmers down to the other end of Appalachia. North Carolina food writer and TV personality Bob Garner has joked that those immigrants "took scrapple and just by naming it livermush made it less appealing," but he's actually a fierce defender against Pennsylvanians who claim that it's just a scrapple knock-off.

Livermush is all pork, with cornmeal as the only grain — which seems suitably Southern. Needless to say, the inclusion of pork liver is mandatory , whereas scrapple may or may not have it, and in no particular quantity. There's also liver pudding, which, depending who you ask, is either totally different from livermush or exactly the same, except for where it's served livermush in Western North Carolina, liver pudding to the east.

But if you're close to South Carolina, you're gonna get rice instead of cornmeal.