What are your Weird Eating habits

Discussion in 'Off-Topic Forum' started by PRC, May 27, 2010.

  1. PRC

    dcantucson

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    Dare I ask what is Scrapple? :question:
     
    dcantucson, May 28, 2010
    #21
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  2. PRC

    fastrd400 It wasn't me! Moderator

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    I was thinking the same thing.:D
     
    fastrd400, May 28, 2010
    #22
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  3. PRC

    steelcity

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    there's some messed up habits on this board. I think the best part of the turkey/chicken is the heart. I'll make soup/stew with hearts and kidneys but a bunch of people do that.
     
    steelcity, May 28, 2010
    #23
  4. PRC

    dcantucson

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    I really don't know if I want to know. There is some weird :pooh: on this thread.:shock:
     
    dcantucson, May 28, 2010
    #24
  5. PRC

    motorcyclereefer I am Graffiti Petey

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    think of a pork hot dog congealed and fried.
     
    motorcyclereefer, May 28, 2010
    #25
  6. PRC

    tankedchemist

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    gross. truly disgusting. Am I the only one whose diet doesn't consist of minimum 50% fried food? I feel left out...
     
    tankedchemist, May 28, 2010
    #26
  7. PRC

    Bifferwine I am a girl

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    Nope. We stand together on this issue!
     
    Bifferwine, May 28, 2010
    #27
  8. PRC

    PRC Stop Quoting Me!

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    You mean there's another way to cook food without frying it? All I've got to say is don't mess with the perfection of a deep fryer.:D
     
    PRC, May 28, 2010
    #28
  9. PRC

    dcantucson

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    I thought fresh food just comes that way.
     
    dcantucson, May 28, 2010
    #29
  10. PRC

    PRC Stop Quoting Me!

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    Last edited: May 28, 2010
    PRC, May 28, 2010
    #30
  11. PRC

    motorcyclereefer I am Graffiti Petey

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    MMMMMMM Deep frying =good food!
     
    motorcyclereefer, May 28, 2010
    #31
  12. PRC

    Toolman RESPECT MY AUTHORITAH

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    Scrapple


    Pork Mush—The Pennsylvania Treat


    By Lynn Kerrigan

    [​IMG]
    Unless you live in the Middle Atlantic states, you may have never had the dubious pleasure of breakfasting on scrapple—a fried slice of pork-mush. Often erroneously called Philadelphia Scrapple, it's really a dish that originated in the Eastern Pennsylvania farmlands of German born settlers—far from the city of Brotherly Love.
    It's dictionary defined as "cornmeal mush made with the meat and broth of pork, seasoned with onions, spices and herbs and shaped into loaves for slicing and frying." The word, scrapple originates from "scrap" or "scrappy" meaning made up of odds and ends for that's exactly what it is—boiled, ground leftover pig scraps with cornmeal and spices thrown in. Scrapple lovers think of it as food for the gods. Anti-scrapplers consider it a culinary abomination.
    Scrapple is the unique creation of the Pennsylvania Dutch, and therefore only quasi-American as the immigrants combined their German heritage with New World ingredients. The term "Pennsylvania Dutch" is a corrupted form of Pennsylvania Deutsche, mostly transplanted Rhineland farmers who worked hard and ate heartily. They are frugal people and many of their dishes make imaginative use of every part of the butchered hog's anatomy. Scrapple is one of them.
    But what parts of the hog go into the creation of scrapple? After the ham, bacon, chops and other cuts of meat are taken from the butchered pig—what remains are fixings for scrapple—including the meat scraped off the head. Scrapple may contain pork skin, pork heart, pork liver, pork tongue—even pork brains. Those faint of palate needn't venture any further.
    [​IMG]
    If one can get past what goes into making scrapple, he or she may discover it tastes surprising good—like country-style pork sausage with a unique shape and texture. It's a deck of cards sized slab, crispy on the outside, soft inside and may be embellished with butter, maple syrup, applesauce, ketchup or mashed in with its usual partner: a plateful of fried eggs. Besides, modern day recipes make no use of questionable pork parts. (See recipes below.)
    Being born and raised in Pennsylvania, I was destined to have a piece of a scrapple slapped across my breakfast plate. Being a good source of cheap protein, it often made a morning appearance at our table. I didn't quite relish it because of its gray color. That may have been the fault of my mother, the cook. Properly prepared and fried, scrapple should be a tasty looking golden brown.
    Although edible raw, Scrapple is usually sliced and fried in butter or lard. Served in a deep, placid pool of egg yolk and ketchup, it is a veritable cholesterol meltdown
     
    Toolman, May 29, 2010
    #32
  13. PRC

    yote Ceritfied Mantis Hunter Moderator

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    That actually sounds pretty dang good Toolman.
     
    yote, May 29, 2010
    #33
  14. PRC

    Ted Living one day at a time

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    Ummm no it doesnt. I cant think of anything weird that I eat. Maybe the only strange thing that gets looks is peanut butter and banana sandwiches. Other then that I try to eat healthy maybe a bit to much red meat but I live in Texas the home of red meat and the seafood we get here, well kinda sucks.
     
    Ted, May 29, 2010
    #34
  15. PRC

    Tanner Tanerious Swimeroundus

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    Sometimes when I go offroading in the winter (Winnipeg winters = October-March :) ), as a quick snack we throw some packed oatmeal in a glass with snow and let it melt...:shock:
     
    Tanner, May 29, 2010
    #35
  16. PRC

    bjohanson1234 .........

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    Just make sure it isnt "yellow" snow :shock:
     
    bjohanson1234, May 29, 2010
    #36
  17. PRC

    SSalty Team Liquid Force

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    My favorite omellete is filled with crunched up Doritos, Fritos, Cheetos and cheese.

    damn good!!
     
    SSalty, May 29, 2010
    #37
  18. PRC

    bjohanson1234 .........

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    That sounds really good!!!!!! Gonna have to make that one day.
     
    bjohanson1234, May 29, 2010
    #38
  19. PRC

    dcantucson

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    Thanks Toolman. I'd have to try it without knowing what it was first. I'd probably like it.
     
    dcantucson, May 29, 2010
    #39
  20. PRC

    Toolman RESPECT MY AUTHORITAH

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    I am suprised you never had it it tastes alot like liver mush I have got from the Carolinas
     
    Toolman, May 31, 2010
    #40
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