Comin down! (Harrington, Bridgeville: buying, moving to, manufactured)

[doctorjef]

I've had it prepared that way and frankly I thought it was better when sliced not so thin. Possibly the two places I've had it weren't good examples. One is a little luncheonette type place in Trolley Square, the name of which I'm forgetting -- they did it real thin-sliced; the other was Buckley's Tavern in Centreville (thicker). It just doesn't taste like much of anything to me. Maybe put maple syrup on it? Dip it in the yolks of sunny-side up eggs? I'm actually not much of a breakfast person. I'd like to like scrapple. It's one of those regionally colourful things. However, I also doubt that it's very healthy stuff.

[Gone-2-Beach]

Originally Posted by elizamary

offal

And while offal is the correct designation, awful is a common description from some who have tasted it. I haven't had the pleasure yet, though I am curious.

[elizamary]

Originally Posted by Charley

And while offal is the correct designation, awful is a common description from some who have tasted it. I haven't had the pleasure yet, though I am curious.

They have it in De charley. Sliced thin and cooked crisy doesn't taste too bad but just knowing what is in it.....ewwwwww.

I'm not a hot dog person either. The only hot dog I will eat, very rarely, is a beef hotdog.

But this is for you to decide. Next time you come, pick up some scrapple. I personally think it's more PA cusine than DE......but hey.......thats me.

[elizamary]

Originally Posted by doctorjef

I've had it prepared that way and frankly I ? I'm . However, I also doubt that it's very healthy stuff.

I don't think it is Doctorjef.

[armx]

Some things are better left unexplained ...... scrapple is one of those things. When it comes to food some things we know to be not necessarily "healthy" or "beneficial" but please one's tastebuds ... I say let them enjoy it ...... they are not promoting it just expressing their desires

[elizamary]

Originally Posted by armx

Some things are better left unexplained ...... scrapple is one of those things. When it comes to food some things we know to be not necessarily "healthy" or "beneficial" but please one's tastebuds ... I say let them enjoy it ...... they are not promoting it just expressing their desires

oh darn Armx........I already posted what scapple is made of. Maybe the taste buds didn't see this

[CaroleM]

Originally Posted by rdlr

Hi Joe - Here's an event, low key, down home thing we like to do in Delaware, and I think you'd enjoy it, the Bridgeville Apple Scrapple Festival. Scrapple is served in lots of small, local restaurants in Kent & Sussex County, and also the Cafe' at Harrington Casino. Or, stop by here for a quick scrapple fix on your way to Marydel. I'll pm you the address. Let me know what your wife will eat, in lieu of. One more thing, there is now a Bylers in Harrington.
Bridgeville, Delaware's Apple Scrapple Festival

NYJoe --rdlr and hubby are nice host/hostess. Perhaps my hubby and I will stop by her house when you are there and we'll all have a "scrapple fix." BTW, that's good link to the Apple/Scrapple Fest.

[jdoll]

As a non-native I don't qualify as a scrapple connoisseur; but of the dozen places I've tried it, Peggy's north of Greenwood was my most enjoyable experience.

[RehobothBeachDela_where]

Welcome and Come On Down!

I wouldn't touch scrapple with a ten foot pole!

BJ

[longnecker]

Originally Posted by doctorjef

I just don't "get" scrapple. To me it tastes like nothing much -- sort of a non-vegan version of grits! The latter are awfully bland unless disguised with cheese, gravy or other flavours. I'd like to hear just how you prepare or eat scrapple to make it taste like more than formed dust cakes.

Originally Posted by elizamary

coming from PA.....scapple was always in our home but I never would eat it. Well maybe tasted it.
Not my cup of tea.

FYI:

scrapple Composition
Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.

There Doctorjef is your answer. Some recipes are bland some can be quite good. It's a matter of personal taste.