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#739696 - 01/10/12 09:42 PM Your Scrapple Article  
Joined: Oct 2003
Posts: 8,794
Susan Helene Kramer Offline
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Susan Helene Kramer  Offline
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Joined: Oct 2003
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The Netherlands
quick scrapple article

Loved this article - I grew up on the Chesapeake Bay and had Rappa Brand Scrapple several days a week. When I visit my sister in Delaware you can be sure we eat scrapple.

I'll have to try your recipe ... thanks much!

#753560 - 03/27/12 10:53 AM Re: Your Scrapple Article [Re: Susan Helene Kramer]  
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sundancer Offline
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sundancer  Offline
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When vising with my mom in law and sister in law we were discusiing scrapple yesterday. My sister in law and I both love it. Never have made it though. She told me that since she is the only person in her house that eats scrapple, she slices it and freezes it. I have never done that.
@ Susan, Delaware is my home state and my sister in law lives in Delaware.
Sundancer
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#753570 - 03/27/12 01:40 PM Re: Your Scrapple Article [Re: Susan Helene Kramer]  
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Susan Helene Kramer Offline
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Susan Helene Kramer  Offline
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The Netherlands
sundancer - I sent you a PM. I like the idea of freezing individual slices. My sister cooks enough for several days and stores it on a plate covered with plastic wrap in the frig. We like it sliced very thin and cooked crisp.

#753907 - 03/28/12 03:17 PM Re: Your Scrapple Article [Re: Susan Helene Kramer]  
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FrankJBN Offline
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FrankJBN  Offline
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I've sliced and freezed scrapple - but never already cooked. While I have eaten cold, left-over scrapple, I wouldn't recommend it to anyone. Texture is not right.

I like it thin and crisp, but I also like it thick and crisp only on the outside. Why is diner scrapple the best? Because it is deep-fried.

I'm a 'savory only' scrapple guy, tho' I know some folks serve it with maple syrup. That is not a "yuck" to me, but it isn't right, either.

Allow me to recommend Habersett's brand scrapple. I've had Rapa and D & W and probably no-name brands and none compare with the H brand.


Moderated by  Karen - Quick Cook Ed 

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