Saying Goodbye To An Old Friend

 

1. The only scrapple I’ve ever eaten is the scrapple I made. It is not ‘better than bacon’, unless you make it with bacon. When I have a hog butchered, I always have two or three pounds of ‘pork pudding.’ Like sausage, you really don’t want to know what ‘pork pudding’ is. I’ve always found that using it in home-made scrapple works fine.

   What is ‘scrapple?’ Just corn mush. With additives.

   So, you make your scrapple, now what? Hopefully you made it in a bread pan, so you have a loaf of cornmeal scrapple. Slice it, fry it with some peeled and sliced tart apple, and you have Scrapple and Apple. A wonderful dish for your lunchbox. Good cold or hot, if you have access to a microwave oven on the job.

   Posted by Christopher       07/10/2013  at  01:37 AM  



2. A Cincinnati product - Goetta - is made with oats. Other then the fake Morning Star sausage - it is the only sausage I can eat any more. We get it once in a while - we are not big sausage fans because most of my pork memories stem from my Mother’s horrible way of cooking pork (until black and then cooking it for a couple of more hours, ‘just to be sure’) - and thus I never learned to like pork or cook it well.

   Posted by wardmama4       07/10/2013  at  06:59 AM  



3. OMG Wardmama, OMG. I feel so bad for you and all you’ve missed out on. I know where you’re coming from; my mother only made lamb the German way (dead and gray). Took me marrying an Italian to learn that proper lamb is made with garlic (lots) and rosemary. It’s like eating a completely different meat.

   My alternate name is Pork Boy. Wish I could fry you up some marinated pork chops. You get the thicker ones, thick as your thumb, coat them up with a nice no-salt rub and a bit of apple vinegar for overnight, then flour, egg, and a corn meal/seasoned bread crumb batter. Pan fry them in 1/4” oil and cook them until the meat is almost white with the tiniest shade of pink. Melt in your mouth juicy.

   Or a proper Italian spaghetti sauce, whole plum tomatoes, one carrot, spices, 3 garlics, 1 onion, a pork chop and 4 ox tail bones left to slow simmer for a couple hours. Cook up some hamburger and several Italian sausages, chop ‘em all up and add it in when the tomatoes are breaking down. It’s more meat than it is sauce, but oh what a sauce it is.

   Or rib ends ... perhaps the cheapest meat on the market other than a picnic shoulder ... dry rubbed, splashed with apple vinegar and wrapped in tinfoil, baked in a 300 oven for 2 hours then finished off on a low grill outside and sauced ... fall apart tender and so good.

   Even cooking a picnic shoulder in a slow cooker to make pulled pork. Oh yum.

   And then there’s ham. Wonderful smokey ham. Soaked in water over night, then studded with cloves and into the oven, glazed with a brown sugar and spice sauce when hot ... heaven. Nearly as good as slow cooked smoked BBQ rubbed ribs, which are so good you ought to have to have a license.

   Posted by Drew458       07/10/2013  at  08:01 AM  



4. Chris, corn mush is just the binder. Don’t know how you make your pudding, but good scrapple has much more meat than corn. Pudding and scrapple are related. Never seen pudding in the stores around here.

   Posted by Drew458       07/10/2013  at  08:13 AM  



5. Oh I eat pork - been to Germany twice - Schweinefleisch is a biggy over there. Also been to two pig roasts - delightful. Just can’t seem to get it really right, my own cooking and I really don’t like it as much as beef, buffalo, camel, crab, salmon, shrimp, any white fish, tuna and of course lamb. To me, it’s down there with chicken - there are some recipes/ways I love - but on the whole I will pass it up for other meats. I had a great fried chicken recipe - can’t do it - haven’t fried in a long time (the cooking course in 2009).

   I grew up, under the admonition - ‘don’t name the lambs, it makes it hard to eat the lamb chops.’ I have a rack recipe (from a restraint (it was in the gourmet cooking course I took) that is heavenly - we just can’t afford a rack anymore. Give me a lamb chop and some mint jelly - yummy.

   Now I agree a bit on ham - love slices for sandwich and got a free small one last year for Christmas dinner (I think she felt sorry for us, being chronically unemployed) - I also use the bone/ends for split pea and ham soup - when I can get one.

   Just that plain ole pork cuts I seem to not be able to cook.

   Posted by wardmama4       07/10/2013  at  08:14 AM  



6. Lamb recipe - from a restaurant - stupid spell checker - can I blame the cat for hitting enter to fast? Please? 

   Posted by wardmama4       07/10/2013  at  08:17 AM  



7. Hey, it’s Ok. Rich has restraints that he thinks are heavenly too. And we won’t say anything about his idea of a good rack either, but it don’t go “baa”.

   Posted by Drew458       07/10/2013  at  12:25 PM  



8. How did I get dragged into this fatty pork filled discussion?
   I only usually eat pork ribs but never bacon. Not a fan off overly salty anything really.
   You really eat that shit in the pic,No wonder your all goofed up.
   But I love you anyway.
          

   Posted by Rich K       07/10/2013  at  07:27 PM  

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