Register
Log In
Home
January 22, 2008
Offline
I thought there was already a thread on this but couldn't find it.
So, what'd you cook (or just eat) lately.
Late breakfast. Bacon, eggs over medium, fried scrapple, souse over biscuits. Got sleepy afterwards, can't imagine why.
…he that hath no sword, let him sell his garment, and buy one. Luke 22:36 Life in a Jar: The Irena Sendler Project http://www.irenasendler.com/
USN-Vet, NRA, GOA, JPFO, SC-GRGR
February 16, 2016
Online
What is scrapple and souse ?
DWF Supporters
February 1, 2016
Offline
Stinger said
Looks yummy .. but, what is scrapple and souse ?
In layman's terms, correct me if I'm wrong.
It's fried head cheese and pork pieces parts, pieces is pieces and parts is parts 
SIZE DOES MATTER
February 16, 2016
Online
OMG - I changed my mind !!! 
Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added.
Souse refers to Head cheese, a terrine usually made from the head of a pig or calf and set in aspic
Dans Club
March 2, 2008
Offline
Well, I'll shift gears a little. For the past many years, my wife attends our church regional convention, which is a 2+ day event. I stay home, enjoy some frosty beverages, do yard work, enjoy some frosty beverages, take the dog out for long walks, enjoy some frosty beverages, and cook, while enjoying ..., you get the drift 
This year I made what usually starts out to be Ham and Bean soup, using up the left over of two spiral sliced ham bones. I have a pretty big soup kettle/slow cooker, and the finished product gets packaged into freezer packages for later consumption. There is NEVER a recipe when I cook, this batch has lots of diced sauteed onions and garlic, fire roasted red peppers, stock from simmering the ham bones for several hours, a couple varieties of dried beans, ground black pepper, maybe some other seasonings I don't clearly remember 
Anyhow, my wife always says "this is great, what is the recipe?" All I can do is laugh and say
"Recipe? We don't need no stinkin' recipe!" Then she tries some and says "this one is the best yet"!
I went to a bookstore and asked the saleswoman "Were is the Self Help Section?" She said if she told me, it would defeat the purpose.
George Carlin
January 22, 2008
Offline
Stinger, it's really good but, I guess an acquired taste. While both have European origins, scrapple seems to have settled in the north (I have family in PA) and souse is a Southern favorite. Some folks cut slices of the souse cold for samiches. I don't like it that way and cook mine down to a sauce.
Here's my last pot of fried cabbage. Thinking of going by the store for this one again.
Cabbage of course, cut to your choice of chunk size. your choice of sausage, chopped/minced garlic, salt & pepper to taste; all fried in fatback grease. I munch on the fatback while cooking the cabbage. It's good thing! especially with a fresh pan of cornbread.
…he that hath no sword, let him sell his garment, and buy one. Luke 22:36 Life in a Jar: The Irena Sendler Project http://www.irenasendler.com/
USN-Vet, NRA, GOA, JPFO, SC-GRGR
DWF Supporters
February 1, 2016
Offline
The cabbage looks GOOD, I'll pass on the scrapple and souse, if most
knew what was in lots of things they may not eat it. [hot dogs come to mind]
I like corned beef hash w. runny eggs on toast or deviled ham, a "quicky" breakfast.
All looks "Heart Healthy", Boss Dog 
FLOTUS would have a heart attack just looking at
scrapple and souse 
SIZE DOES MATTER
February 16, 2016
Online
While living in England, one of my adventure trips to Scotland gave me the opportunity to try Haggis and Black Pudding at a Bed & Breakfast ... I wish they had never told me what was in it !
DWF Supporters
February 1, 2016
Offline
Stinger said
While living in England, one of my adventure trips to Scotland gave me the opportunity to try Haggis and Black Pudding at a Bed & Breakfast ... I wish they had never told me what was in it !
Not sure about Black Pudding, but isn't Haggis made from sheep lungs ??
SIZE DOES MATTER
February 16, 2016
Online
Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach.
Black Pudding is a type of blood sausage, generally made from pork fat or beef suet, pork blood and a relatively high proportion of oatmeal, in some recipes mixed with grits (oat groats) and sometimes even barley groats.
Dans Club
March 2, 2008
Offline
pete said if most
knew what was in lots of things they may not eat it. [hot dogs come to mind]
I have actually seen (live and in person) hot dogs being manufactured. There were a pretty high quality, spec item for a small restaurant group that I managed.
OMG did that look ugly, but I still eat hot dogs 
I went to a bookstore and asked the saleswoman "Were is the Self Help Section?" She said if she told me, it would defeat the purpose.
George Carlin
DWF Supporters
February 1, 2016
Offline
Was kinda busy last weekend, but usually cook some ribs on the 4th. Got some and made them tonight. Baby back and boy were they tender and YUMMY. 
SIZE DOES MATTER
February 16, 2016
Online
Name Brand vs. Generic
I find that some foods, seasonings, herbs, sauces and condiments I'm willing to pay a premium for, while others I could care less about. Some of my peculiarities are;
Mustard - French's
Ketchup - Heinz
Soy Sauce - Kikkoman
Worcestershire Sauce - Lea & Perrins
Creamy Peanut Butter - Peter Pan
Crunchy Peanut Butter - Jif
Steak Sauces - A1, Heinz 57
Olive Oil - Pompeian
Syrup - Log Cabin, Mrs. Butterworth's
Mayonnaise - Kraft
Jams & Jellys - welch's, Smucker's
What about you ?
Dans Club
March 2, 2008
Offline
I love doing ribs!
I normally marinate them for a couple of days in the refrigerator in my special marinade, which is olive oil, garlic, ground pepper, a little Siracha, and what ever else strikes me as a good idea.
Low/Slow roast in the oven for about a six pack or so, and then finish on the grill with Sweet Baby Ray's
Ribs are not a recipe, they are an experience
I went to a bookstore and asked the saleswoman "Were is the Self Help Section?" She said if she told me, it would defeat the purpose.
George Carlin
DWF Supporters
February 1, 2016
Offline
Do the slow bake also, but on grill, off & on direct heat for about an hour. Just garlic & onion powder and score bones so skin cooks off. Then before I sause I cut between each bone about half way, so sause gets in there. Like Sweet Baby Ray's, but wife got some generic at Aldi's. I swear side by side you couldn't tell from SBR !!! I prefer Open Pit Tex Mex, but too spicy for her... so....
SIZE DOES MATTER
DWF Supporters
February 1, 2016
Offline
Stinger said
Name Brand vs. Generic
I find that some foods, seasonings, herbs, sauces and condiments I'm willing to pay a premium for, while others I could care less about. Some of my peculiarities are;Mustard - French's
Ketchup - Heinz
Soy Sauce - Kikkoman
Worcestershire Sauce - Lea & Perrins
Creamy Peanut Butter - Peter Pan
Crunchy Peanut Butter - Jif
Steak Sauces - A1, Heinz 57
Olive Oil - Pompeian
Syrup - Log Cabin, Mrs. Butterworth's
Mayonnaise - Kraft
Jams & Jellys - welch's, Smucker'sWhat about you ?
Pretty much with you there. Do like some Guldens or Grey Poupon on occasion. Gotta be Miracle Whip esp. on a BLT. Otherwise Hellmans. Smuckers is about 15 miles from me.
Spices, mostly Aldi's. Get lots of stuff there. Most meat comes from a local meat store, mostly local stock, no steroids & bs. Prices good and better than chains
SIZE DOES MATTER
January 22, 2008
Offline
I love apple butter but, it absolutely must be White House brand. (Lord please forgive me)
If I have to, I'll buy another brand but, I'll sulk for a week until I can get the real thing.
…he that hath no sword, let him sell his garment, and buy one. Luke 22:36 Life in a Jar: The Irena Sendler Project http://www.irenasendler.com/
USN-Vet, NRA, GOA, JPFO, SC-GRGR
DWF Supporters
February 1, 2016
Offline
I like apple butter too. Grandparents had orchard growing up [next door], Grandma would make home made AB
and apple sauce, real chunky. Then would fry it w/bread and butter in a sandwich !!
SIZE DOES MATTER
February 20, 2008
Offline
Scrapple from the Apple…acquired taste if not raised on.
Started making my one Catsup - solo much better tasting…will did o the formula and share.
Stinger, please keep those thoughts about those Scottish items to your self in the future…qualifies only as survival food. Probably serve leftovers cold too. 💣
Love the look of those riberstirs!
If you're going to drink, don't drive. Don't even putt.
January 22, 2008
Offline
Grilled "fried" ham, egg & cheese sandwich on 5-grain Italian Bread. As Granddaughter says, "good for your yummy"!
…he that hath no sword, let him sell his garment, and buy one. Luke 22:36 Life in a Jar: The Irena Sendler Project http://www.irenasendler.com/
USN-Vet, NRA, GOA, JPFO, SC-GRGR
2 Guest(s)
