In some regions, however, such as New England, it is prepared by mixing the scrapple with scrambled eggs and served with toast. It is eaten plain or with ketchup, maple syrup, dark corn syrup, or apple butter. It is very popular on the Delmarva Peninsula and is celebrated the second weekend of October during the annual Apple Scrapple Festival. Scrapple is typically cut into thin (quarter-inch-thick) slices, pan-fried in butter or oil until the outsides form a crust, and served at breakfast, as an accompaniment to eggs. Scrapple is a sausage dish enjoyed primarily in the Pennsylvania Dutch region and in parts of the neighboring states of New Jersey, Maryland, and Delaware. A few manufacturers have introduced beef and turkey varieties. As a noun scrapple is a tool for scraping or scrapple can be a mush of pork scraps, particularly head parts, and cornmeal or flour, which is boiled and poured into a mold, where the rendered gelatinous broth from cooking jells the mixture into a loaf. Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand, though homemade recipes often specify more genteel cuts of pork, with a consequently blander taste. The proportions and seasoning are very much a matter of the region and the cook's taste. noun An article of food something like sausage-meat, made from scraps of pork, with liver, kidneys, etc., minced with herbs. The mush is cast into loaves, and allowed to cool thoroughly until gelled. Scrapple, also known by the Pennsylvania Dutch name panhaas or pan rabbit, is traditionally a mush of pork scraps and trimmings combined with cornmeal and. Main components of information architecture, source: Lucia Wang. This means that user needs, business goals, and different types of content must be taken into account while structuring a product’s information. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. Information architecture is a part of interaction design that considers content, context, and users. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Small scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste, a Pennsylvania Dutch tradition. Scrapple is a savory mush in which cornmeal and flour, often buckwheat flour, are simmered with pork scraps and trimmings, then formed into a loaf.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |