[quote name='Maklershed']Trying to change my way of eating. Sorta like a diet but trying to make it permanent. I've been eating a lot of vegetables lately and keeping my portions down. But for whatever reason today I just couldnt resist the lure of chinese food and worse yet I ate damn near the entire box of the chicken and rice. No problem though .. I'll get back on track.[/quote]Guess what. You need to lose your mind once in a while, so you indulge and then get back on your track. I don't think you should start asking for pennance now.
[quote name='Maklershed']Oh hell no you did not just ask that.
It's a delicious meaty concoction that is molded into a square shape and then fried (I think). Its good with syrup but some prefer ketchup. Obviously its something you dont want to eat more than once a year for fear of a coronary.[/quote] [quote name='Hex']I'm a lying sack of horseshit.
Scrapple is typically made of
hog offal, such as the head, heart, liver, 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.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand. A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.
Veggie scrapple is being offered in some places and is generally made from
soy protein or
wheat gluten. It is seasoned to be much sweeter than typical meat scrapple.[/quote]Malker's description at least sounded appetizing. Hex's description sounds like the bad lovechild between pork steaks and meatlof.
