Book on Scrapple

On Thu, 18 Dec 2003 19:01:30 -0500, "mary" <[email hidden]>

Quoted message said:

There is a new book out on scrapple called "Country Scrapple", by William Ways Weaver. He also
wrote a book called "Sauerkraut Yankees." The book covers history of scrapple, plus other
similar dishes such as panhas,goetta, and poor-do. I have not read it yet, but I am taking the
train to Harrisburg, PA this weekend, and plan to read it along the way since Harrisburg is in
Scrapple Country.

I lived in Harrisburg for a few summers and was a scrapple fanatic. I just made some last week, even
- lots of pepper and sage. I'm still having trouble getting the right consistency, though, so that
it stays together while frying.

-sw

mary said:

There is a new book out on scrapple called "Country Scrapple", by William Ways Weaver. He also
wrote a book called "Sauerkraut Yankees." The book covers history of scrapple, plus other similar
dishes such as panhas,goetta, and poor-do. I have not read it yet, but I am taking the train to
Harrisburg, PA this weekend, and plan to read it along the way since Harrisburg is in Scrapple
Country.

Mmmmm. Scrapple.

I have a standing invitation from Harlan Ellison to join him for a scrapple breakfast with him
should he ever be in my neck of the woods. All because I called him an [censored]... 🙂

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"mary" <[email hidden]> wrote in message -"]news:[email hidden]-
net.com... <snip>

I have not read it yet, but I am taking the train to

Quoted message said:

Harrisburg, PA this weekend, and plan to read it along the way since Harrisburg is in Scrapple
Country.

Tom

Tom,

Wave as you go by...and don't eat the souse :-)

Jason

Hark! I heard "mary" <[email hidden]> say:

Quoted message said:

There is a new book out on scrapple called "Country Scrapple", by William Ways Weaver. He also
wrote a book called "Sauerkraut Yankees." The book covers history of scrapple, plus other similar
dishes such as panhas,goetta, and poor-do. I have not read it yet, but I am taking the train to
Harrisburg, PA this weekend, and plan to read it along the way since Harrisburg is in Scrapple
Country.

My husband is Pennsylvanian and he likes scrapple. I guess there's no accounting for taste... ;-)

--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!

"Darryl L. Pierce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

mary said:

There is a new book out on scrapple called "Country Scrapple", by

William

Quoted message said:

Quoted message said:

Ways Weaver. He also wrote a book called "Sauerkraut Yankees." The book covers history of
scrapple, plus other similar dishes such as panhas,goetta, and poor-do. I have not read it yet,
but I am taking the train to Harrisburg, PA this weekend, and plan to read it along the way
since Harrisburg is in Scrapple Country.

Mmmmm. Scrapple.

I have a standing invitation from Harlan Ellison to join him for a

scrapple

Quoted message said:

breakfast with him should he ever be in my neck of the woods. All because

I

Quoted message said:

called him an [censored]... 🙂

Look at the bright side....at least you didn't call him scrapple and have an offer to dine on...oh,
never mind.

Jack Rectoscrapplus

Steve Wertz said:

mary said:

There is a new book out on scrapple called "Country Scrapple", by William Ways Weaver. He also
wrote a book called "Sauerkraut Yankees." The book covers history of scrapple, plus other similar
dishes such as panhas,goetta, and poor-do. I have not read it yet, but I am taking the train to
Harrisburg, PA this weekend, and plan to read it along the way since Harrisburg is in Scrapple
Country.

I lived in Harrisburg for a few summers and was a scrapple fanatic. I just made some last week,
even - lots of pepper and sage. I'm still having trouble getting the right consistency, though, so
that it stays together while frying.

Steve, Do you put some buckwheat flour in it? That's in the Marcia Adams recipe (of Indiana Amish
origin). I don't bother with it myself as I don't use it for anything else and it's too much trouble
to find but I did use it the first time I made her recipe and it did seem to help it hold together a
little better. But I don't really find it holding together to be a big problem. I use a teflon-
coated pan and I make sure to wait long enough for a good crust to form on the bottom before trying
to turn it. If you turn it too soon, even in teflon, it tends to break up because the crust is not
solid enough to hold it together yet.

Kate
--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

Darryl L. Pierce said:

mary said:

There is a new book out on scrapple called "Country Scrapple", by William Ways Weaver. He also
wrote a book called "Sauerkraut Yankees." The book covers history of scrapple, plus other
similar dishes such as panhas,goetta, and poor-do. I have not read it yet, but I am taking the
train to Harrisburg, PA this weekend, and plan to read it along the way since Harrisburg is in
Scrapple Country.

Mmmmm. Scrapple.

I have a standing invitation from Harlan Ellison to join him for a scrapple breakfast with him
should he ever be in my neck of the woods. All because I called him an [censored]... 🙂

Harlan Ellison? You know Harlan Ellison? Wow! One of my all-time favorite writers. Plus his stories
have the best titles I've ever seen - "I Have No Mouth and I Must Scream" being one of my favorites
and "Repent Harlequin Said the Ticktock Man", and for understatement "A Boy and His Dog".

Harlan is infamous in my family where I am the only one who reads sf. We were playing charades once
and I gave the other side Harlan Ellison. Not one single person knew who he was. However do to good
charades playing they still managed to guess the name. But they have never let me live that down -
complaining that it was unfair to give them a name they had never heard of (who knew? I have heard
the names of people in lots of genres I don't read, such as Anne Rice, etc.) So I said, what's the
big deal? You got the answer, after all. ;-)

I used to love watching that late night show with Tom Whatsisname (Snyder, maybe?. Harlan used to be
on there from time to time and did great interviews. (Was that the Tomorrow Show? It was one over 20
years ago - one of the big 3 networks - I think NBC, not sure.

Nostalgically, Kate
--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

On Fri, 19 Dec 2003 17:49:15 GMT, [email hidden] (j.j.)

Quoted message said:

Hark! I heard "mary" <[email hidden]> say:

Quoted message said:

There is a new book out on scrapple called "Country Scrapple", by William Ways Weaver. He also
wrote a book called "Sauerkraut Yankees." The book covers history of scrapple, plus other similar
dishes such as panhas,goetta, and poor-do. I have not read it yet, but I am taking the train to
Harrisburg, PA this weekend, and plan to read it along the way since Harrisburg is in Scrapple
Country.

My husband is Pennsylvanian and he likes scrapple. I guess there's no accounting for taste... ;-)

Scrapple has excellent flavor. UNless you don't like sage, I don't think anyone wouldn't like the
taste. It's the rumors of what it's made of (some versions are true) that turn most people off. I
make my scrapple with pork butt and stock of bones and it tastes great, it just doesn't stay
together in the pan.

-sw

On Fri, 19 Dec 2003 13:16:25 -0500, Kate Connally <[email hidden]>

Quoted message said:

Steve, Do you put some buckwheat flour in it? That's in the Marcia Adams recipe (of Indiana Amish
origin). I don't bother with it myself as I don't use it for anything else and it's too much
trouble to find but I did use it the first time I made her recipe and it did seem to help it hold
together a little better.

Didn't think about that. That might help absorb some of the xtra moisture,which is probably
whats causing it to break in the first place. I go by the JOC recipe, as that's the only one
I've sver seen.

Quoted message said:

But I don't really find it holding together to be a big problem. I use a teflon-coated pan and I
make sure to wait long enough for a good crust to form on the bottom before trying to turn it. If
you turn it too soon, even in teflon, it tends to break up because the crust is not solid enough to
hold it together yet.

Even after it crusts, it still breaks inside, no matter how thin/thick I slice it. Last time I
really screwed when up when I poured the mixture into the loaf pan to set - I sprayed the pan with
Pam. NEVER DO THAT. The oil seeps into the loaf and turn it into mush, preventing it from setting.

-sw

Kate Connally said:

Quoted message said:

Quoted message said:

There is a new book out on scrapple called "Country Scrapple", by William Ways Weaver. He also
wrote a book called "Sauerkraut Yankees." The book covers history of scrapple, plus other
similar dishes such as panhas,goetta, and poor-do. I have not read it yet, but I am taking the
train to Harrisburg, PA this weekend, and plan to read it along the way since Harrisburg is in
Scrapple Country.

Mmmmm. Scrapple.

I have a standing invitation from Harlan Ellison to join him for a scrapple breakfast with him
should he ever be in my neck of the woods. All because I called him an [censored]... 🙂

Harlan Ellison? You know Harlan Ellison? Wow!

Not really. I met him at a book signing in Philly. The story was this:

I was there with a girlfriend and her mom. We were sitting waiting for him to show up in one of
the lecture halls. At the front was an attractive redhead and a few others who were getting his
books read to sell and sign. A guy walks into the room and says, very rudely, "damn! who's the
hot redhead?" I turned around and, before looking, said, "who's the [censored] asking?" It was
Harlan Ellison!

I stood in line for about 30 minutes with my copy of _Ellison Wonderland_ and _Paingod_ waiting for
him to sign it (they were collecting money for the Comic Book Legal Defense Fund and autographs were
$1 each). He kept giving me somewhat nasty looks (though with him it's hard to tell the difference
sometimes <g>😉 while chatting it up with the people in front of me. When I got there, he looked me
in the eye and sai, "you're the guy that called me an [censored], aren't you?"

<gulp> "Yeah, that was me. I..."

"Y'know what, I *am* an [censored]. Glad to see you're honest!"

And we chatted for about 5 minutes. I told him I was from NJ and he said that he always goes to the
greasy diners for scrapple when he's in the area. He then invited me to join him for a scrapple
breakfast if I'm ever in his neck of the woods. I'm sure he forgot 2 minutes later, but for me it
was a big kick! 🙂

Quoted message said:

One of my all-time favorite writers. Plus his stories have the best titles I've ever seen - "I
Have No Mouth and I Must Scream" being one of my favorites and "Repent Harlequin Said the Ticktock
Man", and for understatement "A Boy and His Dog".

_The Glass Teat_ and _The Other Glass Teat_. 🙂

Quoted message said:

Harlan is infamous in my family where I am the only one who reads sf.

I certainly hope the "s" stands for speculative. 😉

Quoted message said:

We were playing charades once and I gave the other side Harlan Ellison. Not one single person knew
who he was. However do to good charades playing they still managed to guess the name. But they
have never let me live that down - complaining that it was unfair to give them a name they had
never heard of (who knew? I have heard the names of people in lots of genres I don't read, such as
Anne Rice, etc.) So I said, what's the big deal? You got the answer, after all. ;-)

I used to love watching that late night show with Tom Whatsisname (Snyder, maybe?. Harlan used to
be on there from time to time and did great interviews. (Was that the Tomorrow Show? It was one
over 20 years ago - one of the big 3 networks - I think NBC, not sure.

There was a show on SciFi Channel called "SciFi Buzz" a few years ago that had a segment for Ellison
to do a few minutes on whatever he wanted (back when SciFi was worth watching). He was great. I went
to a Q&A of his that was supposed to be 30 minutes and stayed for 3 hours! He's quite worth
listening to and has plenty of great stories! 🙂

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Jack Schidt® said:

Quoted message said:

Mmmmm. Scrapple.

I have a standing invitation from Harlan Ellison to join him for a

scrapple

Quoted message said:

breakfast with him should he ever be in my neck of the woods. All because

I

Quoted message said:

called him an [censored]... 🙂

Look at the bright side....at least you didn't call him scrapple and have an offer to dine
on...oh, never mind.

Isn't that an ingredient in scrapple anyway?

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Steve Wertz said:

mary said:

There is a new book out on scrapple called "Country Scrapple", by William Ways Weaver.

Not to nitch or pick, but the book I have by a Willaim W--- Weaver is Woys not Ways. Heirloom Veggie
Gardening. blacksalt

Steve Wertz said:

Scrapple has excellent flavor. UNless you don't like sage, I don't think anyone wouldn't like the
taste. It's the rumors of what it's made of (some versions are true) that turn most people off. I
make my scrapple with pork butt and stock of bones and it tastes great, it just doesn't stay
together in the pan.

I had it for the first time visiting a cousin in Pennsylvania. It's great with grape jelly!

Doug

Doug Weller said:

Steve Wertz said:

Scrapple has excellent flavor. UNless you don't like sage, I don't think anyone wouldn't like
the taste. It's the rumors of what it's made of (some versions are true) that turn most people
off. I make my scrapple with pork butt and stock of bones and it tastes great, it just doesn't
stay together in the pan.

I had it for the first time visiting a cousin in Pennsylvania. It's great with grape jelly!

Do I have a recipe for meatballs for you!

(laugh) nancy

in article [email hidden], Nancy Young at
[email hidden] wrote on 12/21/03 9:08 AM:

Quoted message said:

Doug Weller said:

Steve Wertz said:

Scrapple has excellent flavor. UNless you don't like sage, I don't think anyone wouldn't like
the taste. It's the rumors of what it's made of (some versions are true) that turn most people
off. I make my scrapple with pork butt and stock of bones and it tastes great, it just doesn't
stay together in the pan.

I had it for the first time visiting a cousin in Pennsylvania. It's great with grape jelly!

Do I have a recipe for meatballs for you!

(laugh) nancy

Made those last night. MMMM good!!! I'm telling you, Nancy, if you ate one, didn't know there was
grape jelly, you'd like them.

What if you made them with cranberry sauce instead of grape jelly?

Sheryl Rosen said:

in article [email hidden], Nancy Young at

Quoted message said:

Quoted message said:

Doug Weller wrote:

Quoted message said:

Quoted message said:

Quoted message said:

I had it for the first time visiting a cousin in Pennsylvania. It's great with grape jelly!

Do I have a recipe for meatballs for you!

(laugh) nancy

Made those last night. MMMM good!!! I'm telling you, Nancy, if you ate one, didn't know there was
grape jelly, you'd like them.

See, that's just it!!! I had them once at the department's grab bag/ Christmas food thing. I
was piggy, I took two as I really like meatballs. They were sitting there looking all yummy
in a crockpot. Well, I ate the first one, YUCK, there is something seriously not good about
this meatball.

Then, the fateful question, did you like the meatball? Self preservation kicked in and I said, oh
yeah, delicious. She said, do you know what's in that (one of my least favorite questions after I've
just eaten something). What? Chili sauce and grape jelly.

Suddenly I could taste both flavors separately, yuck, but managed to keep a straight face and
expressing interested surprise. (laughing)

So I did try them without knowing what was in it, and I didn't like them.

Quoted message said:

What if you made them with cranberry sauce instead of grape jelly?

To be fair, in general, I dislike fruit on meat. Some exceptions, but not along the lines of
grape jelly.

nancy

in article [email hidden], Nancy Young at
[email hidden] wrote on 12/21/03 10:07 AM:

Quoted message said:

Sheryl Rosen said:

in article [email hidden], Nancy Young at

Quoted message said:

Quoted message said:

Doug Weller wrote:

Quoted message said:

Quoted message said:

> I had it for the first time visiting a cousin in Pennsylvania. It's great with grape jelly!

Do I have a recipe for meatballs for you!

(laugh) nancy

Made those last night. MMMM good!!! I'm telling you, Nancy, if you ate one, didn't know there was
grape jelly, you'd like them.

See, that's just it!!! I had them once at the department's grab bag/ Christmas food thing. I was
piggy, I took two as I really like meatballs. They were sitting there looking all yummy in a
crockpot. Well, I ate the first one, YUCK, there is something seriously not good about this
meatball.

Then, the fateful question, did you like the meatball? Self preservation kicked in and I said, oh
yeah, delicious. She said, do you know what's in that (one of my least favorite questions after
I've just eaten something). What? Chili sauce and grape jelly.

Suddenly I could taste both flavors separately, yuck, but managed to keep a straight face and
expressing interested surprise. (laughing)

So I did try them without knowing what was in it, and I didn't like them.

Quoted message said:

What if you made them with cranberry sauce instead of grape jelly?

To be fair, in general, I dislike fruit on meat. Some exceptions, but not along the lines of
grape jelly.

nancy

Ok. I'll buy that. Maybe it's the spices in the chili sauce you don't like. I never actually tasted
chili sauce before, separate from the sauce that forms. I did last night, and really tasted
something I consider a "sweet" spice....cinnamon? Ginger? I was thinking if there was anything I
could else I could use chili sauce for, ya know? It's not that I didn't like it, but it seemed
"misplaced". Not sure if I'd like chili sauce on fries or burgers, for example, it's sweeter than
ketchup. (in a different way). And when I ate the meatballs, I realized the jelly and the juices
from the meat temper that spice flavor and I like it much better that way.

There is something else to consider about the meatball you had, Nancy, because this happened to me.
I usually make the meatballs at a potluck. One time, at work, I did, and someone else did. Only I
made my meatballs from scratch, she used FROZEN STORE BOUGHT meatballs from BJ's or wherever. She
also used ketchup, not chili sauce. I did a side-by-side, and her sauce was fine, not the same as
mine, but it would have been passable, except the MEATBALLs themselves were disgusting! First of
all, they were seasoned Italian style, and the flavors of oregano and basil just dont' go with the
flavors of the sweet and sour sauce. The other is that they were commercial meatballs, loaded with
bread and TVP as extenders to the meat. And lord only knows what kind of meat they made with.

The meatballs were [censored] to start with, and they tasted like it. The sauce only made it worse. And I
wasn't the only one who felt that way. My crockpot was empty at the end of the luncheon, hers, only
about half were gone. And when people took 1-2 of mine, 1-2 of hers, because they looked almost the
same and they didn't want hurt feelings, (my sauce was thicker than hers), they didn't like hers,
and didn't eat what was on their plates, while going back for more of mine. Now, listen, its not
that they were MINE, it's that the ones I brought were homemade, not some [censored] from the freezer. And
when I bit into her meatballs, not knowing they were frozen [censored], my thought was 'These meatballs
just ain't right!". I said "Oh, Marie....you have to give me your recipe for these!" (Notice I
didn't say I liked them, but I had to know why they tasted like [censored] when she told me she was
bringing the same dish as me.) And then she told me "Go to BJ's, get the biggest bag of meatballs
you can find.....put them in the pot with the sauce ingredients, and let it simmer....it's SO easy!"
And I'm thinking "and so awful!" I'll stick to homemade meatballs, thanks.

I was just kidding you, Nancy about trying them. Hey, you don't like them, you don't. You are the
only person I've ever "met" who doesn't, though. Whenever I bring them to parties, they get scarfed
up so fast, we fight over the last one. Maybe there have been a couple of folks who don't care for
them, and I don't notice because the raves are louder? Could be.

I did try the hot artichoke dip at a party last week, the one baked with mayonaise. I normally
wouldn't eat somethign I know has mayo in it, but I figured this is baked, maybe I won't realize I'm
eating mayo. Well, the texture wasn't all that mayonaise-y, but the flavor was there.....sort of
tangy, but not in a lemony way. Nope, didn't care for it, not one bit. And I love artichoke hearts!

However, Jack's onion [censored] went over well!

Sheryl Rosen said:

in article [email hidden], Nancy Young at

Quoted message said:

Quoted message said:

To be fair, in general, I dislike fruit on meat. Some exceptions, but not along the lines of
grape jelly.

Quoted message said:

Ok. I'll buy that. Maybe it's the spices in the chili sauce you don't like.

It was definitely the grape jelly. I would be okay with the chili sauce.

Quoted message said:

I never actually tasted chili sauce before, separate from the sauce that forms. I did last night,
and really tasted something I consider a "sweet" spice....cinnamon? Ginger? I was thinking if
there was anything I could else I could use chili sauce for, ya know? It's not that I didn't like
it, but it seemed "misplaced". Not sure if I'd like chili sauce on fries or burgers, for example,
it's sweeter than ketchup. (in a different way). And when I ate the meatballs, I realized the
jelly and the juices from the meat temper that spice flavor and I like it much better that way.

Hey, I kid around, but if everyone on the planet likes those meatballs, go wild.

Quoted message said:

There is something else to consider about the meatball you had, Nancy, because this happened to
me. I usually make the meatballs at a potluck. One time, at work, I did, and someone else did.
Only I made my meatballs from scratch, she used FROZEN STORE BOUGHT meatballs from BJ's or
wherever.

There is something inherently WRONG about premade meatballs. I don't think those were, but I could
be wrong, and still it was the grape jelly that put me off.

Quoted message said:

[censored], my thought was 'These meatballs just ain't right!". I said "Oh, Marie....you have to give me
your recipe for these!" (Notice I didn't say I liked them, but I had to know why they tasted like
[censored] when she told me she was bringing the same dish as me.)

(laugh) Points for style.

Quoted message said:

I was just kidding you, Nancy about trying them. Hey, you don't like them, you don't. You are the
only person I've ever "met" who doesn't, though. Whenever I bring them to parties, they get
scarfed up so fast, we fight over the last one. Maybe there have been a couple of folks who don't
care for them, and I don't notice because the raves are louder? Could be.

Hey, I happen to be fond of brussels sprouts. Many people would be horrified that I think they're
delicious. No biggie. I just like goofing on those meatballs (who the hell thought up that
combination?)

Quoted message said:

I did try the hot artichoke dip at a party last week, the one baked with mayonaise. I normally
wouldn't eat somethign I know has mayo in it, but I figured this is baked, maybe I won't realize
I'm eating mayo. Well, the texture wasn't all that mayonaise-y, but the flavor was
there.....sort of tangy, but not in a lemony way. Nope, didn't care for it, not one bit. And I
love artichoke hearts!

(laugh) And I'd elbow you aside to get to any kind of mayo dip.

Funny thought, this guy I worked with hated mayonnaise. Couldn't stand it. This woman I worked with
brought in her famous chocolate cake, the Hershey's recipe that includes mayonnaise. Delicious. Half
hour later, he's all queasy. Didn't feel so good. Then I told him the cake had mayonnaise in it (I
suddenly remembered he didn't like mayo when he got sick, it's not like I played a prank on him or
anything). So maybe there's a physical reason people don't like whatever food.

Quoted message said:

However, Jack's onion [censored] went over well!

It sounds delicious!!! I have to print off the recipe. Maybe I'll make it to go with rib eye roast
on Christmas? Sound like a good match?

nancy

in article [email hidden], Nancy Young at
[email hidden] wrote on 12/21/03 1:10 PM:

Quoted message said:

It sounds delicious!!! I have to print off the recipe. Maybe I'll make it to go with rib eye roast
on Christmas? Sound like a good match?

nancy

Pre-roast. A nice appetizer. I used as part of a "hearty appetizer" party, so it was really
"dinner", along with the aforementioned meatballs (she used my mom's recipe), artichoke dip, etc.

Small wedges, methinks. Don't wanna fill up on onion pie and not have room for rib eye roast!

Hey, if I promise to bring a side dish and not grape jelly meatballs, what time should I be there? I
love ribeye roast! (Hmmm, herbed walnut green beans seems like a nice match there....)