# I really need some scrapple!
**URL:** https://boards.straightdope.com/t/i-really-need-some-scrapple/429945
**Category:** Cafe Society
**Created:** [December 14, 2007, 1:57am UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945 "2007-12-14T01:57:33Z")
**Posts on this page:** 11
**Page:** 3
### Author:  [@mangeorge](https://boards.straightdope.com/u/mangeorge)
#### Post date: [December 24, 2007, 5:13am UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945/41 "2007-12-24T05:13:49Z")
[QUOTE=devilsknew]
I still want to see Steve eat a human placenta.
The Campaign to get Steve to eat people parts starts here!!!
[/QUOTE]
I don’t know if that would be legal. Why not, I guess. The fundies would poop their pants.
😃
Steve’s cool. Nor just the content, but he’s a pretty good writer.
Thay was my first Steve.
Thanks
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### Author:  [@mangeorge](https://boards.straightdope.com/u/mangeorge)
#### Post date: [December 24, 2007, 5:28am UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945/42 "2007-12-24T05:28:27Z")
[QUOTE=devilsknew]
I’ve seen some premium brands of coldcuts adopt the Lebanon Bologna and misnomer it. They call it Garlic Bologna in sacrilege.
[/QUOTE]
Why not? Kraft gets to call that processed stuff “cheddar”.
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### Author:  [@mangeorge](https://boards.straightdope.com/u/mangeorge)
#### Post date: [December 24, 2007, 5:37am UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945/43 "2007-12-24T05:37:47Z")
[QUOTE=devilsknew]
Yea, that’s what you do with [mush](http://en.wikipedia.org/wiki/Mush_%28cornmeal%29) _and scrapple_. Not one or the other, both.
Food Bricks…mmmm… (Homer)
[/QUOTE]
I had to eat cornmeal mush as a kid. We were very poor.
Problem was, I think, that no one really knew how to cook the stuff. They’d boil cornmeal in water till it thickened and that’s it. It tasted raw.
I like polenta, essentially the same thing, a lot. But it’s cooked for quite a while.
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### Author:  [@tarragon918](https://boards.straightdope.com/u/tarragon918)
#### Post date: [December 24, 2007, 5:51am UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945/44 "2007-12-24T05:51:57Z")
I’m sort of surprised that no-one has posted this yet, but the Ohio version is called gaetta (sp?); very similar (in make up) to scrapple, except they add oats to the mix. I’ve never had any, so I can’t vouch for if it tastes like scrapple. I used to love scrapple, until a friend told me a long time ago what went into it (the “everything but the squeal” info …); then I didn’t eat it for a really long time.
My Mom almost always bought lebanon bologna, and sandwiches were usually that, with munchee or american cheese and mayo. I like it better now, when I eat it (not often, unfortunately!) with brown mustard.
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### Author:  [@gigi](https://boards.straightdope.com/u/gigi)
#### Post date: [December 25, 2007, 10:42pm UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945/45 "2007-12-25T22:42:53Z")
My mom amd I both get the Homer Simpson glazed “beer nuts” drooly face when Lebanon Bologna is mentioned. We couldn’t get it in NYS and relied on visiting Penna relatives to bring it.
Mom likes scrapple but that’s one thing I haven’t tried. Pork roll was also a staple in our house, usually served with scalloped potatoes.
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### Author:  [@devilsknew](https://boards.straightdope.com/u/devilsknew)
#### Post date: [December 25, 2007, 11:25pm UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945/46 "2007-12-25T23:25:15Z")
[QUOTE=mangeorge]
I had to eat cornmeal mush as a kid. We were very poor.
Problem was, I think, that no one really knew how to cook the stuff. They’d boil cornmeal in water till it thickened and that’s it. It tasted raw.
I like polenta, essentially the same thing, a lot. But it’s cooked for quite a while.
[/QUOTE]
I like cornmeal mush porridge. Where the Southern folks might have been eating hominy grits, this Northern kid with Hillbilly roots was making and eating oats, yellow cornmeal mush, and cream of wheat. However, on special occasions I’d get the [Fried Cornmeal Mush](http://images.google.com/imgres?imgurl=http://www.elisacarbone.com/images/siteimgs/polenta.jpg&imgrefurl=http://www.elisacarbone.com/educators/recipes.html&h=240&w=300&sz=58&hl=en&start=6&um=1&tbnid=O9NTpIhxpPFF9M:&tbnh=93&tbnw=116&prev=/images%3Fq%3Dfried%2Bcornmeal%2Bmush%26svnum%3D10%26um%3D1%26hl%3Den%26sa%3DN) from Bob Evans, or my Dad would get some from the grocery store, prebricked and packaged, in the refrigerated breakfast meats area, and fry it up with butter and maple syrup
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### Author:  [@mangeorge](https://boards.straightdope.com/u/mangeorge)
#### Post date: [December 26, 2007, 12:03am UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945/47 "2007-12-26T00:03:52Z")
[QUOTE=devilsknew]
I like cornmeal mush porridge. Where the Southern folks might have been eating hominy grits, this Northern kid with Hillbilly roots was making and eating oats, yellow cornmeal mush, and cream of wheat. However, on special occasions I’d get the [Fried Cornmeal Mush](http://images.google.com/imgres?imgurl=http://www.elisacarbone.com/images/siteimgs/polenta.jpg&imgrefurl=http://www.elisacarbone.com/educators/recipes.html&h=240&w=300&sz=58&hl=en&start=6&um=1&tbnid=O9NTpIhxpPFF9M:&tbnh=93&tbnw=116&prev=/images%3Fq%3Dfried%2Bcornmeal%2Bmush%26svnum%3D10%26um%3D1%26hl%3Den%26sa%3DN) from Bob Evans, or my Dad would get some from the grocery store, prebricked and packaged, in the refrigerated breakfast meats area, and fry it up with butter and maple syrup
[/QUOTE]
Cook _thirty minutes_? We never got anywhere near that. We’d boil water, add cornmeal until it thickened, turn off the fire and eat. That expialns the mealy, raw taste. Both my mom and aunt were pretty lousy cooks. We did fry it up in lard or bacon fat (drippin’s), and that was a big improvement.
The recipe on that site is more like polenta, sorta, which I like a lot.
We also had “burnt flour gravy” just as described on that site, but we added garlic salt when we had it. We would spread cold leftoner gravy, which had congealed, on bread the next day.
Cream of Wheat and Oats I liked. Malt-o-meal was a treat.
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### Author:  [@devilsknew](https://boards.straightdope.com/u/devilsknew)
#### Post date: [December 26, 2007, 12:28am UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945/48 "2007-12-26T00:28:17Z")
You really only need to cook cornmeal mush for about [15 minutes](http://www.ajcornmeal.com/Recipes/mush-cm.htm). Call me weird, but one of my favorite things about cornmeal mush and cream of wheat was the occasional lump of meal that didn’t quite get stirred in but had cooked up as a lumpy dumpling. I think it is mainly the textural difference but for some reason those lumps were/are my favorite.
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### Author:  [@mangeorge](https://boards.straightdope.com/u/mangeorge)
#### Post date: [December 26, 2007, 12:44am UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945/49 "2007-12-26T00:44:22Z")
[QUOTE=devilsknew]
You really only need to cook cornmeal mush for about [15 minutes](http://www.ajcornmeal.com/Recipes/mush-cm.htm). Call me weird, but one of my favorite things about cornmeal mush and cream of wheat was the occasional lump of meal that didn’t quite get stirred in but had cooked up as a lumpy dumpling. I think it is mainly the textural difference but for some reason those lumps were/are my favorite.
[/QUOTE]
We really, really need a “shakehead” smily here. We really do.
😉
mangeorge
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### Author:  [@devilsknew](https://boards.straightdope.com/u/devilsknew)
#### Post date: [December 26, 2007, 12:55am UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945/50 "2007-12-26T00:55:53Z")
You know what would be good? Duck consomme’ with corn meal dumplings and confit duck.
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### Author:  [@devilsknew](https://boards.straightdope.com/u/devilsknew)
#### Post date: [December 26, 2007, 1:35am UTC](https://boards.straightdope.com/t/i-really-need-some-scrapple/429945/51 "2007-12-26T01:35:15Z")
Actually, after some consideration, I think cream of wheat dumplings in the consomme’ would be better… silkier, finer in texture, and I believe the product is converted.
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