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[tomustang]

I agree.

[BrianinMD]

For those that say no to scrapple, why? It is nothing more that meat, broth, and seasonings thickened with either corn meal or buckwheat. Rather basic thing, just a way to not waste meat after you butcher.

[deaknh03]

Yet no one has mentioned head cheese yet.

Im also goin to go out on a limb and guess most of yall dont eat chitlins either. I tell you what chitlins with sone corn bread, black eyed peas, collards, okra, and some sweet tea. Is a meal made in heaven.

Traveler, just think of them as sausage without the inside.

When I googled souse, it said it was head cheese.

[tomustang]

either corn meal or buckwheat.

[Traveler2586]

RW, Screw the fish & game forum. Maybe a scrapple forum is in order?

[SmokeRise1]

I'm from the north east and I don't know anyone who has ever eaten scrapple.

[deaknh03]

I'm from the north east and I don't know anyone who has ever eaten scrapple.

You probably do, but they won't admit it.

[Nitrofreak]

Scrapple is one of the best foods on the planet !!!!

Souse is also a favorite of mine, and then you also have what we call ponhoss, that is really good as well !!!

When we butcher pigs we make tons of each, the souse loaf and pickled pigs feet are AWESOME !!!!

[Traveler2586]

Allow me to through this into the pot

Grilled fish with Bacon-Tomato Butter

Ingredients

Serves 4

3 tablespoons butter

2 strips bacon, chopped

2 Roma tomatoes, diced

Salt

Four 5-ounce portions skin-on fish fillet

Directions:

The flavored butter can be made in a larger batch and stored in the refrigerator for many weeks (let it soften a bit before using it)—try it on steak or as a garnish for soups.

For the flavored butter, add 1 tablespoon of the butter and the bacon to a small sauté pan. Cook over medium heat until the bacon fat is mostly rendered and the meat is beginning to crisp. Add the tomatoes and cook for a few minutes, until the juices begin to release and the tomatoes break down. Remove the pan from the heat and allow to cool slightly. Add the remaining 2 tablespoons butter and mash together using a fork. This butter shouldn’t melt but rather form a paste with the tomatoes. Season lightly with salt.

Prepare a grill, charcoal or gas, building the fire on one side of the grill so there are hot and cold zones. Put the fish on the hottest part of the grill and cook for 2 minutes, skin side down. Rotate the grate so the fish is over the cool part of the grill and cover the grill. Grill until cooked through, about another 10 minutes.

Set a fillet on each of 4 serving plates, place a dollop of the flavored butter on top of each, and serve.

[Traveler2586]

I have a question for you all.........

Why do my frozen flounder filet's turn to mush??

[Nitrofreak]

It's during the thawing process that they turn to mush, the flounder meat is very pourous and retains water, the meat itself will crystallise, before you freeze another fillet, press the fillet with a paper towl first, then if you don't have a vacuum sealing system, take the fillets to a friends house or the local butcher shop and vacuum seal the freezer bags.

[endless]

My wife got me into Scrapple. She is from Largo MD. I like my scrapple in thin crispy slices.

I also like grits. I even had I think it's called Tripe!! I sure could go for some Boudin!!

[Nitrofreak]

Stuffed mushroom caps with crab meat.

get a favorite brand of mushroom, you can buy from a store that has like 15 to 20 small mushrooms in one container, remove the stems and wash the mushrooms, set aside on a paper towell to dry.

In a mixing bowl, put in 3 cans of your favorite crab meat, me personally I like Maryland blue crab meat, but you can substitute for any thing you like even Lobster meat, drain out the access water and put into a good sized mixing bowl.

Add 4 table spoons of your favorite mayo

Add 1 table spoon of mustard

Add 2 table spoons of Old Bay seasoning or to taste, some like more.

Add 2 table spoons of lemon juice

Finely chop one or two Scallions depending on how much you like onions and toss into the bowl

Add Salt and pepper to taste then mix

In a large skillet, bring 1/2 of a bar of your favorite butter to a sizzle, toss in the mushroom caps and stems and cook to a nice golden brown color and fill with mixture above or if you choose you may fill the caps before and cook the filled caps as well.

One note while cooking the caps, you can add your favorite wine to the process as well, just be really careful and add the wine before the butter starts to melt, me personally a small amount of red wine goes a long way, but gives some really awesome flavor.

The crab filling also makes a great crab dip as well.

[Traveler2586]

Stuffed mushroom caps with crab meat.

..............3 cans of your favorite crab meat, ..................

In a large skillet, bring 1/2 of a bar of your favorite butter to a sizzle, toss in the mushroom caps and stems and cook to a nice golden brown color and fill with mixture above or if you choose you may fill the caps before and cook the filled caps as well.

Are you talking about 3 - 1 lb cans?

This sounds like it would be really good under the broiler too.

[Traveler2586]

My wife got me into Scrapple. She is from Largo MD. I like my scrapple in thin crispy slices.

I also like grits. I even had I think it's called Tripe!! I sure could go for some Boudin!!

It's a small world, Largo is just up the road a bit, I would drive past the PGCC frequently on Rte. 202 going from Bladensburg to Upper Marlboro.

[retiredbosn]

I thought scrapple and head cheese were basically the same thing. The only place I've been served scrapple was at boot camp, cape may, NJ. Also the mention of NC bbq, there are at least three different varieties, there is Lexington, traditional St Louis style, and eastern (vinegar base) my favorite. Add SC to the mix and there is mustard base bbq.

[Traveler2586]

I thought scrapple and head cheese were basically the same thing. The only place I've been served scrapple was at boot camp, cape may, NJ. Also the mention of NC BBQ, there are at least three different varieties, there is Lexington, traditional St Louis style, and eastern (vinegar base) my favorite. Add SC to the mix and there is mustard base BBQ.

I think what I know of as NC or Dixie Pork BBQ (my favorites) is the minced vinegar based you speak of, we also have the Texas style (not as popular with me), but these are all menu names around here.

[tomustang]

Might as well add the suggestion of a Sports section too

[flyfisher]

Growing up in philly scrapple was always for breakfast but i don't like the stuff. My dad on the other hand loves it and always gets it sliced thin and fried crisp. It is definitely a NE thing and probably even more specifically a philly area thing as i think that is where it was "Created".

I like to cook so i would probably use a food forum but I also don't have a problem with just using this forum too......

[retiredbosn]

I think what I know of as NC or Dixie Pork BBQ (my favorites) is the minced vinegar based you speak of, we also have the Texas style (not as popular with me), but these are all menu names around here.

I've experimented for years trying to get my vinegar based one right. My family loves it, have three now depending on mood, from traditional, sweet, and one spicy.

[Nitrofreak]

Are you talking about 3 - 1 lb cans?

This sounds like it would be really good under the broiler too.

Yes 3 - 1lb cans, I use this for my dutch oven cooking too, you can use what you have left over as a crab dip to watch the football game or entertaining company, it's good on celery sticks too !!

[Nitrofreak]

I thought scrapple and head cheese were basically the same thing.

No, scrapple uses the pig parts in the mixture but not like the souse where everything is used, Ponhoss uses just the flavoring from all of the parts or the brine, although there are some recipies that use parts of the hog in their ponhoss but I have seen very few.

[SmokeRise1]

I went to the supermarket last night (a pretty big Pathmark) and they don't have scrapple. I don't want to miss out on anything so I'll keep looking. Maybe I'll hit the pork store.

[deaknh03]

I went to the supermarket last night (a pretty big Pathmark) and they don't have scrapple. I don't want to miss out on anything so I'll keep looking. Maybe I'll hit the pork store.

The pork store?

[Nitrofreak]

I went to the supermarket last night (a pretty big Pathmark) and they don't have scrapple. I don't want to miss out on anything so I'll keep looking. Maybe I'll hit the pork store.

If you get the supermaket brand I would suggest trying to find, and I am not sure if this is spelled correctly but, "gunno's" brand, it's got excellent flavor.

The brick will be gray in color, when you slice it make sure the knife is very sharp, other wise it will crumble apart, also as you fry it, wait until it gets a nice crispy texture on one side before you flip it over, just enough to crisp it is really all you need, add a little salt and pepper and its good to go.