Re: Hello From PA
Posted: Sat Jul 04, 2020 1:32 pm
[mention]Shule[/mention] Horseradish??? I have no words.
[mention]Gardadore[/mention] Hand delivered cross-country scrapple, now that is awesome. If I was TSA I couldn't be trusted. I would flag it and then take it home to eat! Or maybe it wouldn't make it out of the break room.
[mention]Sue_CT[/mention] Grinder!? not in PA!
[mention]worth1[/mention] German, you say?! That must be why people steer clear of the "Dutch Navy" while down on the Bay. They must think we are German Raiders, come to board them! All this time I thought they were simply scared of being rammed by careless boaters with one hand on the outboard tiller while the other hand sticks a finger in that little hole in the transom, to keep the water out. Dumb little dutch boys from PA...they need a beer hat just to hold their lagers while they drive the boat...
On my side of the state they are hoagies made with oil. With a soda to drink. If you guys don't like it, tough, get lost, go back to the burgh. I had a roommate from a close Philly suburb and another from Pittsburgh suburb at the same time...it could get nasty. Especially sports. You would think every Pittsburgh area native was personally involved with the "stillers" in the 70s. Even the ones born in the 80s. If you don't believe that, take a hike. When Pittsburgh friends came it was all yins and pops and subs slathered with mayo and "another dead soldier" for every beer can crushed. There were yins and yu'ins but I don't know exactly where each starts. Growing up I'd hear that while visiting in Bedford Co. which is right along the MD and WV border. It is crazy though, two sides of the state sharing a common language.
I have to wonder how much longer local terms and colliquiallisms(sp?) will even persist. With everything digital and media driven and chain stores and restaurants and PCed and typed and read instead of spoken and heard...how long can dialects persist? A few generations? I think a lot of culture difference and nuances are already dead or overwritten. Here's one tomato related. I say "florida weave" because I learned it on the internet, but some local mennonites I know have called the exact same thing "cat's cradle". Just typing that made me think of the Foxfire books. So much has been lost already.
Regarding scrapple, I'm from an hour out of Philadelphia but basically small town/dutch country. Of course, commonly spoken and written as "dutch" but is understood as meaning deutsch, german. Hoffman, Schultz, Wensel or Schott. Not Van Buren or DeVries. I grew up eating Hatfield scrapple. Likely bought at Weis' Markets. Pburgh roommate says, what?, Hatfield, that national brand junk! It's so bland! He starts ripping off local Pittsburgh scrapple brands that I had never heard of at home. I say, NO, it's a national brand because it's GOOD! And it's made pretty close to home (Hatfield, PA) so it a LOCAL brand to me, anyway!(note paraphrased and edited heavily for language from memory). Philly roommate tells us that ALL scrapple was gross! His dad was fresh off a boat from the Med, and they had no PA traditions...He liked hoagies but gyros were better. It's some kind of goat meat sandwich, but hot, I think?! A friend from Long Island also thought scrapple sounded gross. But keep in mind this was a kid who, on the first day in the dorms, pointed out the window and exclaimed "I can see @#$@ cows from here! Right there, #%@^ cows! Hey Cow! MOO MOOOO!" So yeah, I wouldn't expect him to go for scrapple. He wanted pizza or a Hero.
I've tried more than a few over the years, but like Hatfield as much as anything else from a store or butcher shop. Nowadays I make my own (100% deer scrapple) and we like that better than pork/beef scrapple - very lean and meaty, and like homemade sausage, we know exactly what goes into it. It cost nothing but time, made from bones that used to go in the trash - neck, ribs, blades, pelvis. For most of my life, I had no idea scrapple was so easy to make. I made my first batch...kinda experimenting off some internet recipes. Not handed down through the family or anything. Anyway, I just brought some up from the freezer yesterday. I use mainly salt and pepper as spices, with corn meal, white flour, and oatmeal as thickeners. It is very meaty scrapple, not a pan haus made with what passes through a strainer.
Can't wait to fry some up, probably eat some plain, some with ketchup, and some with maple syrup. You can see some fat on the surface due to pan cooling that could be scraped off before frying, but the loaf is lean. Deer meat doesn't have fat marbled in the muscle like beef or pork; it is separate. I actually use a little butter to cook so it doesn't get too hard of a crust. Scrapple is already cooked like a hot dog or any other cooked sausages and could be opened and eaten safely without frying/browning. I'll cook this in ~3/8" slices for 8-10 minutes per side on low/med.
Well I went and cooked and forgot to post. I had to trim a little off to fit 8 slices into the pan and ate that cold. So good. Could serve that as appetizers. What a lunch. Scrapple, a little pear syrup, and zuchini sour dough bread. Life is good.
[mention]Gardadore[/mention] Hand delivered cross-country scrapple, now that is awesome. If I was TSA I couldn't be trusted. I would flag it and then take it home to eat! Or maybe it wouldn't make it out of the break room.
[mention]Sue_CT[/mention] Grinder!? not in PA!
[mention]worth1[/mention] German, you say?! That must be why people steer clear of the "Dutch Navy" while down on the Bay. They must think we are German Raiders, come to board them! All this time I thought they were simply scared of being rammed by careless boaters with one hand on the outboard tiller while the other hand sticks a finger in that little hole in the transom, to keep the water out. Dumb little dutch boys from PA...they need a beer hat just to hold their lagers while they drive the boat...
On my side of the state they are hoagies made with oil. With a soda to drink. If you guys don't like it, tough, get lost, go back to the burgh. I had a roommate from a close Philly suburb and another from Pittsburgh suburb at the same time...it could get nasty. Especially sports. You would think every Pittsburgh area native was personally involved with the "stillers" in the 70s. Even the ones born in the 80s. If you don't believe that, take a hike. When Pittsburgh friends came it was all yins and pops and subs slathered with mayo and "another dead soldier" for every beer can crushed. There were yins and yu'ins but I don't know exactly where each starts. Growing up I'd hear that while visiting in Bedford Co. which is right along the MD and WV border. It is crazy though, two sides of the state sharing a common language.
I have to wonder how much longer local terms and colliquiallisms(sp?) will even persist. With everything digital and media driven and chain stores and restaurants and PCed and typed and read instead of spoken and heard...how long can dialects persist? A few generations? I think a lot of culture difference and nuances are already dead or overwritten. Here's one tomato related. I say "florida weave" because I learned it on the internet, but some local mennonites I know have called the exact same thing "cat's cradle". Just typing that made me think of the Foxfire books. So much has been lost already.
Regarding scrapple, I'm from an hour out of Philadelphia but basically small town/dutch country. Of course, commonly spoken and written as "dutch" but is understood as meaning deutsch, german. Hoffman, Schultz, Wensel or Schott. Not Van Buren or DeVries. I grew up eating Hatfield scrapple. Likely bought at Weis' Markets. Pburgh roommate says, what?, Hatfield, that national brand junk! It's so bland! He starts ripping off local Pittsburgh scrapple brands that I had never heard of at home. I say, NO, it's a national brand because it's GOOD! And it's made pretty close to home (Hatfield, PA) so it a LOCAL brand to me, anyway!(note paraphrased and edited heavily for language from memory). Philly roommate tells us that ALL scrapple was gross! His dad was fresh off a boat from the Med, and they had no PA traditions...He liked hoagies but gyros were better. It's some kind of goat meat sandwich, but hot, I think?! A friend from Long Island also thought scrapple sounded gross. But keep in mind this was a kid who, on the first day in the dorms, pointed out the window and exclaimed "I can see @#$@ cows from here! Right there, #%@^ cows! Hey Cow! MOO MOOOO!" So yeah, I wouldn't expect him to go for scrapple. He wanted pizza or a Hero.
I've tried more than a few over the years, but like Hatfield as much as anything else from a store or butcher shop. Nowadays I make my own (100% deer scrapple) and we like that better than pork/beef scrapple - very lean and meaty, and like homemade sausage, we know exactly what goes into it. It cost nothing but time, made from bones that used to go in the trash - neck, ribs, blades, pelvis. For most of my life, I had no idea scrapple was so easy to make. I made my first batch...kinda experimenting off some internet recipes. Not handed down through the family or anything. Anyway, I just brought some up from the freezer yesterday. I use mainly salt and pepper as spices, with corn meal, white flour, and oatmeal as thickeners. It is very meaty scrapple, not a pan haus made with what passes through a strainer.
Can't wait to fry some up, probably eat some plain, some with ketchup, and some with maple syrup. You can see some fat on the surface due to pan cooling that could be scraped off before frying, but the loaf is lean. Deer meat doesn't have fat marbled in the muscle like beef or pork; it is separate. I actually use a little butter to cook so it doesn't get too hard of a crust. Scrapple is already cooked like a hot dog or any other cooked sausages and could be opened and eaten safely without frying/browning. I'll cook this in ~3/8" slices for 8-10 minutes per side on low/med.
Well I went and cooked and forgot to post. I had to trim a little off to fit 8 slices into the pan and ate that cold. So good. Could serve that as appetizers. What a lunch. Scrapple, a little pear syrup, and zuchini sour dough bread. Life is good.