So about Porridge

[burpo_the_wonder_mutt]

@Weisshund

No, Scrapple is a cheap imitation of Goetta.
Ask anyone in Cincinnati.

Hehe, they are similar, but i do like Goetta better.
Goetta is made with Oats, Scrapple Corn, and Goetta is usually pork shoulder, no lips or unspeakable parts like that dutch scrapple stuff.
And sadly you cant find Goetta outside the greater Cincy area

Keeping something good from the rest of the USA, are you?

Haven’t heard of Goetta before today; do I finally have one reason to visit Ohio?

Man, I thought scrapple was tightly regional.

[MrAtoz]

@burpo_the_wonder_mutt

Keeping something good from the rest of the USA, are you?

Haven’t heard of Goetta before today; do I finally have one reason to visit Ohio?

Man, I thought scrapple was tightly regional.

I hadn’t heard of it either, until it arrived on the breakfast plate next to my eggs. Reading the wikipedia article a bit more closely, I see that it does elaborate on some the differences in preparation between goetta and scrapple, but that doesn’t tell you much about comparative flavors and stuff like that. As I said, I liked goetta fine, although I don’t know that I’d go out of my way for it. My wife didn’t like it at all, and gave me hers to eat. As with all food-related things, mileages will vary.

[Acsenray]

@burpo_the_wonder_mutt

Keeping something good from the rest of the USA, are you?

Haven’t heard of Goetta before today; do I finally have one reason to visit Ohio?

Man, I thought scrapple was tightly regional.

You’re not kidding. Goetta is locked down tight in the greater Cincy locality.

I grew up an hour’s drive from Cincinnati. I lived in Southern Ohio for the first 25 years of my life. I never heard of goetta. Not once.

We have other Cincinnati things where I grew up, like Skyline and Gold Star chili.

But I didn’t learn about goetta until years after I moved away from Ohio and saw something about it on the Food network.

[glennwith2ns]

@sachertorte

Correct.

I grew up eating rice porridge (juk).
As a child, I couldn’t eat oatmeal because all the marketed stuff had tons of sugar in it, which was just wrong to me. Now when my husband makes oatmeal, I put salt and eat it with what I usually put on rice porridge. It should be savoy! not sweet.

Also, I grew up in Hatfield, Pennsylvania where this is made:
http://www.hatfieldqualitymeats.com/our-products/product-detail/scrapple

:eek:small world, My wife grew up in Hatfield and I know quite a few people who work at HQM. All this talk about scrapple is making me hungry. Try scrapple with eggs over light on top then mix it all together. ,now that’s a breakfast!!

[burpo_the_wonder_mutt]

@GuanoLad

Here have an annoying commercial.

Just stumbled on this on my phone.

[Elemenopy]

My husband LOVES goetta and scrapple (he’s from Louisiana, so it’s sorta new for him). I grew up not far from the region for that stuff, and I’d rather pass. But I love yellow corn mush done either savory or sweet, and grits to a lesser extent. On the protein side of scrapple, headcheese and souse loaf are the tits, and those are new to me.

[burpo_the_wonder_mutt]

@Elemenopy

My husband LOVES goetta and scrapple (he’s from Louisiana, so it’s sorta new for him). I grew up not far from the region for that stuff, and I’d rather pass. But I love yellow corn mush done either savory or sweet, and grits to a lesser extent. On the protein side of scrapple, headcheese and souse loaf are the tits, and those are new to me.

The first time I saw souse–I had just started working in a deli–IT HAD A TONGUE IN IT!! :eek: Floating in that jelly-like substance. With lemon slices (or was it squash?) I saw that tongue for a long time, because nobody ever bought it. Who would eat this stuff, I wondered to myself? A souse?

Headcheese is just pieces of particle-board, dyed pink, in some gelatinous…stuff.

[Johnny_L.A]

I’ve never seen souse, but as far as tongue goes, I like tacos de lengua.

[quiltguy]

@Johnny_L.A

I’ve never seen souse, but as far as tongue goes, I like tacos de lengua.

But how do you know when to stop chewing?

Lost my taste for farina/cream of wheat(used to love the lumps), but my love affair with oatmeal has stayed with me from childhood. I have it twice a week:rolled oats with chopped prunes and raisins, shredded apple(may as well let the fruits sweeten everything as the oats cook) and some cinnamon. Chopped walnuts are good sprinkled over the oats, once they are in your bowl(it preserves their crunchiness, and I can maneuver some onto every spoonful) No milk, I use just enough water to not need any. Now, if there’s some leftover Trader Joe’s vanilla-flavored whipped cream in the fridge, all bets are off.

Scrapple, you say? The food of the gods. Always loved it, my mom would occasionally make her own version. Out in Amish country it tends to be a tad liver-y, but some nice runny easy over eggs take care of that little situation.