[QUOTE=Br’er Lapin]
EXACTLY what you think it is.
Actually, I have no idea. I’ve never heard of it. However, if you’re at all interested in other local meaty treats, I highly recommend lebanon bologna (which is distinctly un-bologna-like).
[/QUOTE]
Also called sweet balogna, and delicious!
Fry your scrapple in a cast iron skillet. Lotsa folks dredge it in flour first. When cooked until the outside is crisp, the inside will still be creamy. Serve with ketchup.
[QUOTE=Big G]
I would definately recommend Rapa scrapple. It’s superior to that “Philadelphia scrapple” as my grandfather calls it (with disgust). You can mail order some here. Rapa makes their scrapple in Bridgeville, DE, a small farm town that host the annual Apple-Scrapple Festival. Come and see the scrapple carving contest!
Anyway, I prefer to cut the scrapple in fairly thick (1/4-1/2") slices and cook in a frying pan (no added oil or fat). What you want is the outside to be nice and crisp and the inside soft. Delicious!
[/QUOTE]
So it’s possible to be elitist about scrapple? Who’da thunk it? 
Grew up in NJ, living now in Philly. I guess I’ve only had the Philadelphia scrapple.
Jones makes very good frozen scrapple, you may find it in the supermarket. Here’s what it looks like.
At least I have an idea what it’s all about.
I got scrapple and lebanon bologna from Kunzler in Lancaster Pennsylvania, because I could order one pound of each.
The scrapple is fine, not “yucky” at all. I just fried it, but I’ll try a couple other methods with what’s left. I won’t likely order more, but if I run across some in the market I’ll probably buy it.
Funny thing, the lebanon bologna sparked an old memory. I’ve gotten the same stuff in a deli in Manhattan back in the sixties. As soon as I tasted it I knew I’d eaten it before. Kinda like a sweetish, smoky salami, I’d say. I’m pretty sure I’ve seen it around here, and I’ll be looking for it. it’s really good on rye, paired with regular bologna and some cheese.
Peace,
mangeorge
Ah, the foods you grow up on. Now that you mention it, I had scrapple the other week, but I haven’t had Lebanon in a while. I could almost spit and hit Lebanon, so perhaps I’ll get me some in the next few days.
Does anyone know if Lebanon Bologna is named for the country? Or one of the cities of the same name in the US? I’ve been to Lebanon, NY I think it was.
[QUOTE=mangeorge]
Does anyone know if Lebanon Bologna is named for the country? Or one of the cities of the same name in the US? I’ve been to Lebanon, NY I think it was.
[/QUOTE]
Lebanon bologna is named after Lebanon County, Pennsylvania. It’s pronounced LEB-nin, not LEBaNAHN, like the country.
It’s one of those hearty, rib-sticking Pennsylvania Dutch foods which contributes to our obesity problem.
Robin
I wiki’ed “Lebanon”.
Popular name. Your’s is near the bottom of the list, as is the bologna.
So it’s health food, you say.
Ah, hell. It’s best to go out smiling, right? 
Moving thread from IMHO to Cafe Society.
[QUOTE=Czarcasm]
Moving thread from IMHO to Cafe Society.
[/QUOTE]
Oooo, I made Cafe Society from within. I feel loved. 
[QUOTE=MsRobyn]
Lebanon bologna is named after Lebanon County, Pennsylvania. It’s pronounced LEB-nin, not LEBaNAHN, like the country.
It’s one of those hearty, rib-sticking Pennsylvania Dutch foods which contributes to our obesity problem.
Robin
[/QUOTE]
Yea, a piece of salami is the downfall of civilization. :rolleyes:
You people just go right on reiterating your bizarre food misconceptions and memes, while I enjoy my sandwich over here in the corner.
[QUOTE=devilsknew]
Yea, a piece of salami is the downfall of civilization. :rolleyes:
You people just go right on reiterating your bizarre food misconceptions and memes, while I enjoy my sandwich over here in the corner.
[/QUOTE]
So. Whacha got there?
Bites!
While I’m chewing, you can tell what you mean by “bizare”.
And you can’t say “memes” on the SDMB anymore. 
[QUOTE=devilsknew]
Yea, a piece of salami is the downfall of civilization. :rolleyes:
You people just go right on reiterating your bizarre food misconceptions and memes, while I enjoy my sandwich over here in the corner.
[/QUOTE]
No, Marmite/Vegemite is the downfall of society, along with anything that Steve has eaten or might contemplate eating, to exclude Circus Peanuts.
I still want to see Steve eat a human placenta.
The Campaign to get Steve to eat people parts starts here!!!
I hear it (placenta) makes a nice pate’.
[QUOTE=MsRobyn]
Lebanon bologna is named after Lebanon County, Pennsylvania. It’s pronounced LEB-nin, not LEBaNAHN, like the country.
It’s one of those hearty, rib-sticking Pennsylvania Dutch foods which contributes to our obesity problem.
Robin
[/QUOTE]
Hey! I resemble that remark, or at least I used too. Good pronunciation. Don’t get me started on Lancaster though…
BTW Lebanon bologna and sweet bologna are two different varieties. Both are tasty with some cream cheese.
As for scrapple? Fry it crispy and pour on the maple syrup.
I’ve seen some premium brands of coldcuts adopt the Lebanon Bologna and misnomer it. They call it Garlic Bologna in sacrilege.
[QUOTE=supervenusfreak]
Hey! I resemble that remark, or at least I used too. Good pronunciation. Don’t get me started on Lancaster though…
[/quote]
I’ve lived around here almost my entire life, and I’m not sure who the funny talker is, but Robin insists that it’s me. I steadfastly refuse to agree that she says the names correctly.
Ugh. Fry it up and eat it as is. Why mask the flavor with sugar?
[QUOTE=Airman Doors, USAF]
I’ve lived around here almost my entire life, and I’m not sure who the funny talker is, but Robin insists that it’s me. I steadfastly refuse to agree that she says the names correctly.
Ugh. Fry it up and eat it as is. Why mask the flavor with sugar?
[/QUOTE]
When you are six years old and told to eat it, any flavor is better. I just got in the habit.
Although I do think that a good scrapple would appeal to my adult palate, perhaps with some bacon salt!
[Quote=AD and others]
As for scrapple? Fry it crispy and pour on the maple syrup…
Ugh. Fry it up and eat it as is. Why mask the flavor with sugar?
[/QUOTE]
Yea, that’s what you do with mush and scrapple. Not one or the other, both.
Food Bricks…mmmm… (Homer)