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All the DE's we backed off of

Dec 16, 2016
10
2
3
Who signed elsewhere , now we have none. Very weak finish to this recruiting class. Minimal help to push this program forward.
 
What the hell is scrapple and why do people in Eastern PA eat it?
think it's all the sh*t of a hog left over, boiled and then add normal crap to it in order to make it less nauseating.. im hoping it was popular due to famine and no other options.. I blame the Pennsylvania dutch.. a loathesome bunch if there ever was one..

Kidding, I am sure the pa dutch are nice folk, I don't know any..
 
What the hell is scrapple and why do people in Eastern PA eat it?
Swervin explained to you what it is.
Mostly consumed by the native Pocono Mountain area and slate belt community people! A delicacy in those parts!
They're places where you dont want to go without a local mountain man white guy.
I hunt and fish there now that I met some of the locals. Otherwise you could end up like the asst AD prosecuting the Nitter Sandusky case!!!!!!!!!!

They have a motto:
This is a place where men are men and so are some of the women!
 
it literally sounds like you take the head, heart and any other scraps of a hog, broil it and add in cornmeal.. man, that doesn't sound too good, but I will admit, I've never given it a shot so maybe im wrong..
 
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it literally sounds like you take the head, heart and any other scraps of a hog, broil it and add in cornmeal.. man, that doesn't sound too good, but I will admit, I've never given it a shot so maybe im wrong..
Growing up in the Harrisburg area we ate it every now and again.
It't not really all that good.
You have to slice and cook it JUST right, get it fried just enough to make it crispy without over cooking it and either use syrup or ketchup to make it palatable, depending on your preferences.
 
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think it's all the sh*t of a hog left over, boiled and then add normal crap to it in order to make it less nauseating.. im hoping it was popular due to famine and no other options.. I blame the Pennsylvania dutch.. a loathesome bunch if there ever was one..

Kidding, I am sure the pa dutch are nice folk, I don't know any..
Often sold in Lancaster and Philly. Kind of like Ground Up Sausage with a Crunch, you can buy in Pittsburgh.
330px-Plate_of_scrapple.jpg

Scrapple, also known by the Pennsylvania Dutch name Pannhaas or "pan rabbit," is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as an American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, and Virginia). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases....................The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called "Pannhaas," "panhoss," "ponhoss," or "pannhas" in parts of Pennsylvania.The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. As a result, scrapple is strongly associated with areas surrounding Philadelphia, Washington D.C., Eastern Pennsylvania, New Jersey, Maryland, Delaware, Southern New York, and the Delmarva Peninsula. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual "Apple Scrapple Festival" in Bridgeville, Delaware
LINK:
https://en.wikipedia.org/wiki/Scrapple
 
Growing up in the Harrisburg area we ate it every now and again.
It't not really all that good.
You have to slice and cook it JUST right, get it fried just enough to make it crispy without over cooking it and either use syrup or ketchup to make it palatable, depending on your preferences.
well now I am curious..
 
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