You really like this stuff....I cannot describe, to any worthy degree, the sense of displeasure scrapple put upon me after eating it for the first time.....I still have nightmares....
Posted on 08/19/2004 7:01:22 AM PDT by Pokey78
There used to be a Dairy Queen in the small town of Olney, TX (I suppose it's still there) where in addition to the usual DQ hamburgers etc at lunch they had a big pot of pinto beans, cornbread and slices of onion on a separate table. I'm still convinced a man could make a good living in the south setting up a chain of restaurants that served nothing but pinto beans, cornbread, sliced onion and iced tea.
Back in 1960 I made the mistake of ordering a "hamburger" in London. I got a slice of spam in a round bun. When I sneered at it, I got the explanation, spam is made from ham and after all what else would you expect in a hamburger.
Back in 1960 I made the mistake of ordering a "hamburger" in London. I got a slice of spam in a round bun. When I sneered at it, I got the explanation, spam is made from ham and after all what else would you expect in a hamburger.
Sorry for the double post.
Ella Windsor is a whiner....and lazy to boot! I mean, couldn't she remove the bread from the pastrami all by herself?
Am I to assume that someone that has enough dexterity to operate a keyboard, still cannot successfully remove the bread from their own turkey sandwich?
I wonder also - has she not considered actually cooking her own food?
Eating for enjoyment in England is like breathing for fun underwater.
But the best Mexican breakfast tacos are obtained in Cienega de las Flores outside of Monterey, on the road to Laredo, made out of machaca, which is sort of a pulverized beef jerky, only the best beef jerky you ever tasted...saute in a little oil until crispy, add chopped onions, tomatos and serranos, and stir for a couple of minutes, then add eggs. Makes the most mouth watering scrambled eggs in the universe. Serve with hand-made corn tortillas. Every time I go to Mexico I try to obtain some machaca (carne machacada).
That might explain her trouble eating a pastrami sandwich.
How about Jack in Five Easy Pieces:
Waitress: Hold the chicken?
Jack: Yea, hold the chicken between your legs.
Nothing like Catfish deep fried in the bottom half of a fifty gallon drum in hog fat, over an open mesquite fire. (Later on it got to be crisco oil and a gas fire.) Used to be a place like that on Lake McQeeney, called Hotshot's near Seguin, Tx. It was good.
"fish n' chips, or fish n' chips, or for a unique treat, fish n' chips"
Don't forget about everyones favorite Jellied Eels
No kidding
http://thefoody.com/fish/jelliedeels.html
One of the things I've found here in the south that wasn't prevalent in the north was that pinTo beans seem to take the place of meat in a meal. Whenever I made beans up north, I'd have plenty of tasty chunks of lean, edible ham with them. Here, the hamhocks are not very edible. That's not to say that the beans aren't good - I love them, but I want MEAT with my meals.
BTW, don't forget the Tobasco sauce.
Oh man ... I had to laugh at how you revived this old thread!!! Look how many posts there are after yours!!
I am wracking my brain trying to remember where in the past couple months I saw PG Tips here in San Antonio!! It seems like it was in a normal type grocery store!! I was floored! Now if only I can remember.. I didn't buy any because I have a TON of different teas I need to use (and I'm the only one in the house who drinks hot tea!)
If I remember I'll let you know...
Do you have any "high end" grocery stores in Tulsa? They may carry it...
Any country that wants to take scrapple off our hands are welcome to it. That stuff is hideous.
That looks nothing like the scrapple I'm familiar with.
Ours, and we made our own, was a very thick cornmeal mush made in the broth that cooked sausages and other meats had been cooked in.
It was thick enough that you could heap it in bread pans so it looked like a loaf on bread. It was then smoke cured along with everything else that had been made, Hams, bacon, all types of sausages, etc.
It was later sliced as you used it, just like toast, fried, served w/molasses along w eggs, bacon.
Oh! and in German we called it Pannas.
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