Ya, I've been slacking too.

Good morning, y'all

Good morning all.

Hank good to see you came back.

Quite an evolution going on here.....

I blame the fact that we can't post new pictures as causing this distress.

Thunder storm coming... I just washed my car damnit..!!

Mornin' - It's National SAN Architect Day, National Textiles Day, National Chocolate Custard Day, National Garden Meditation Day, National Lumpy Rug Day, National Paranormal Day, National Raspberry Popover Day, National Specially-Abled Pets Day and National Two Different Colored Shoes Day.

The last one reminds me of the changing color shoe hoax I nearly pulled off a long time ago.

My daughter don't do shoes, but she always mismatches her socks.

I was deplorable before being deplorable was cool..

You know me so well......

its a hockey night in pittsburgh

Are you in Minocqua?

Well, that's halftime for tonight's sleep or attempted sleep.

Will probably skip the sunrise check in.

Happy Thursday to you.

Good morning, y'all

Dudes..

happy national day of prayer
listened to ravi zaccarias' portion this morning
was certainly worth my time

scrapple
aint nothing wrong with that

just realized my last 4 meals have been with tortillas...

Ain't nothing wrong with that.

I couldn't even guess the last time I went a full day without a tortilla filled with stuff.

Got home from work and put some smoked chicken, avocado, cilantro, onions, bacon and a scrambled egg on a tortilla.

I don't even know what a scrapple is

Yesterday was the day to be fishing. 56 bluefin tuna and 91 yellowtail for 31 anglers.

Dammit... why the hell did I go to work?

Tastes better if you don't know ...

Let me enlighten you, Dan . . .
First of all, it's not "a scrapple". It's just scrapple.

This Wiki link describes it much better than I could.
https://en.wikipedia.org/wiki/Scrapple

It is an "acquired taste", to say the least.
Most people who have never tried it can't get past the description.
Like sausage, manufacturers use their own unique blend of spices, so the taste is similar, yet different between brands.
Personally, I prefer Habbersett.

jes

danmdevries wrote:
Just stomped a fat groundhog to death.

Dog was barking and this fat mofo was jumping off the ground mouth open trying to bite her. Puppy dog got a few small hits in but the mothereffer kept at it. I pulled my gun but it was in the front yard right as a school bus was pulling up to a house a few doors down. So, didn't shoot, just kicked it and then stomped on its neck.

Maybe I should make a 25lb groundhog thread.


Hmmmmmmmmm

Groundhog scrapple.
Now THERE'S a thought.

Scrapple, also known by the Pennsylvania Dutch name Pannhaas or "pan rabbit,"[1][2] is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as an American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, and Virginia). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.

Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added.[3][4] The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.[5]

A few manufacturers have introduced beef[6] and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.

Scrapple is typically cut into quarter-inch to three-quarter-inch slices and pan-fried until brown to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried. Scrapple can also be broiled; this is a good cooking method for those who like their scrapple crisp.

Scrapple is usually eaten as a breakfast side dish. It can be served plain or with either sweet or savory condiments: apple butter, ketchup, jelly, maple syrup, honey, or mustard.

The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe.[7] The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called "Pannhaas," "panhoss," "ponhoss," or "pannhas" in parts of Pennsylvania.[8] The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries.[9] As a result, scrapple is strongly associated with areas surrounding Philadelphia, Washington D.C., Eastern Pennsylvania, New Jersey, Maryland, Delaware, Southern New York, and the Delmarva Peninsula. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual "Apple Scrapple Festival" in Bridgeville, Delaware.