I am first on the left in that picture...I am still here.
I like mine with Heinz Ketchup.
Yum. Making me hungry.
Say what you will about scrapple, this topic only proves that there are two types of people in the world: those who eat it & those that don't. I love mine with maple syrup on it as a side for eggs&homefries or pancakes or waffles.
And when will some forward-thinking company make a York Commemorative Scrapple Boxcar? Just a simple grey/brown trapezoid painted on the side with the words "Scrapple - The Trainman's Choice for Breakfast". I'd buy one and run it behind my National Boh car.
Gilly was talking about making a Farmer Bill's Scrapple car a few years ago...don't know whatever happened to the idea but I bet you could sell a hundred cars on this forum if you did it right.
"Scrapple...the other gray meat"
Originally Posted by artyoung:
And when will some forward-thinking company make a York Commemorative Scrapple Boxcar?
I have spoken with MTH and Weaver about this. We can get cars from either. I contacted both RAPA and Habbersett about using their name/logo. BOTH told me to pound sand. For a fantasy car I was thinking about doing a Farmer Bill's Scrapple "York Pennsylvania's Favorite". Logo with a nice pink round smiling pig face with a gutt pile with swarming flies for the background.
There have been at least two threads soliciting interest on preorders AKA the Natty Boh cars that Paul did. Zip, zilch, nada. No response. I cannot/will not pay for 250 cars up-front.
Gilly
Even a set of decals or stickers for an unpainted Weaver car would be a seller here on the forum.
Hmm...anybody feeling artistic?
Too bad.
In Asia, I have seen deep fried field mice, rock candied toad saliva and dog on menus, scrapple is far more gross.
Finally had to give up on real grits around Pizzburgh, but eventually found 'em in East Altoona..Martin's, across the street from Juniata Shops. Wonder if Giant Eagle Market District might have the illusive Scrapple delight? Eating this stuff will make you big and strong.....just like an FM Train Monster !
Originally Posted by artyoung:
Say what you will about scrapple, this topic only proves that there are two types of people in the world: those who eat it & those that don't.
art,
They can talk all they want. I'm in California and I love it! After almost twenty-years I finally found a place that sells the wonderful treat out here. The history behind scrapple is very interesting. One has to admit that you must enjoy the properly made product.... I'll go back to where I belong.
Every region seems to have it's local delicacies, here we have lutefisk. I think it would safe to place it on the list with scrapple as an acquired taste.
You may have to look for this on a menu, but another Central PA "delicacy" is an old dish, it once was a common as Scrapple. "Liver Pudding" is a dish still commonly served in Johnstown, Altoona, Portage and many other small towns in PA. My Father remembers this being on the menu in most diners in Pittsburgh when he was a boy.
Scrapple is ambrosia compared to that culinary horror. It was most likely concocted to eat as a dare, much as haggas was likely invented in Scotland for same reason.
I'd be in for a scrapple reefer. Weaver could make it, no problem.
Don
Don
How about a "scrapple" gondola???? Loaded with scrap 4 sure ! Today my search in Western Pa. starts. First stop...under all those big, flat rocks in my backyard !
All this scrapple talk has me hankering for a trip over to Somerset....thanks, gents !
This was easier than expected! Giant Eagle Market District on I376...Suttlers Ridge has the stuff. Will get a package tomorrow and report back to the hive. Pixxburgh O gaugers won't have to give up after all !
Originally Posted by rail:
I'd be in for a scrapple reefer. Weaver could make it, no problem.
Don
Don
A scrapple reefer? Some of you people would smoke anything!
Nothing but the best!
Don
Don
Since two known brands told somebody to go take a running jump...I guess we won't
see any authentic Atlas reefers featuring what the slaughterhouses send to the landfill.
Too bad. I guess they don't want the free publicity (no marketing people on their payroll). When I was researching a reefer, and talked to a well known meat packer,
(not in that area) they were receptive, but...Atlas had plans already for the car.
However, if somebody turns up a Pa. area packing company reefer that once did carry
with its meat products, scrapple, that would be interesting and a good souvenir of
York. Fantasy car, no..."Lancaster Pork and Beef Packers", yes. (probably never existed, but, who knows?) Like breweries, local meat packers were not uncommon.
For us scrapple lovers I think we should hold a scrapple meet, or meat?
We could have the "great scrapple cook off championship.
Originally Posted by colorado hirailer:
Since two known brands told somebody to go take a running jump...I guess we won't see any authentic Atlas reefers featuring what the slaughterhouses send to the landfill. Too bad. I guess they don't want the free publicity (no marketing people on their payroll).
RAPA's response was "Not Interested"
Habbersett's response was "We don't allow anyone to use our name or trademarks for any reason".
Maybe try Hatfield's. That's the brand of scrapple served at the Round the Clock Diner.
after reading all of this including the recipe, I cant believe I tried it. yuk
How bad do ya want it???
Here it is for sale !!!!!!
Originally Posted by Traindiesel:
Maybe try Hatfield's. That's the brand of scrapple served at the Round the Clock Diner.
I shall dust off my letter and give it a shot....
Gilly
Trust me, Spam, which I do enjoy on occasion, is prime rib compared to Scrapple (which I have eaten on a couple of occasions over the years).
My guess is some profess to enjoy Scrapple simply as a way of attesting to their manhood, and that they really don't like the stuff as much as they profess to. 
Not in my case Allen.
I have enjoyed the wonderful taste of scrapple since I can remember.
To this day my wife and I enjoy scrapple when eating breakfast out or I prepare it at home. We also enjoy it for dinner with french fries and baked beans.
My mom would put apple butter on her scrapple.
My children are grown now and likewise they all enjoy scrapple.
Maybe it is just a area tradition like soft pretzels and cheese steak sandwiches.
In summery, Philadelphia and tri county area has the best choices. 
Originally Posted by Gilly@N&W:
Originally Posted by Traindiesel:
Maybe try Hatfield's. That's the brand of scrapple served at the Round the Clock Diner.
I shall dust off my letter and give it a shot....
Gilly
I'd be in for a couple scrapple cars if they can be made.
Nothing goes better with fried eggs than crispy bacon or thin cut pan fried scrapple.
With home fries on the side.
I have to agree with you Allan, Spam is the way to go.
Jack
When I was a child and came down to breakfast on a Saturday morning, you knew if the scrambled eggs were gray you didn't want to eat any. My dad used to cook pig brains with his eggs.
Jmiller, in my younger days I used to do a lot of whitewater rafting and one year we did the New River in West Virginia and one of the places we ate breakfast at had something called Hunters Breakfast. I thought it meant a big breakfast plate with like 6 pancakes, bacon, sausage and eggs, it was scrambled eggs with sheep brains and a side of grits!
Jerry
Know your scrapple.
Perhaps the best scrapple I have discovered came from an Amish market near Millersburg, OH.
if scrapple is not one of anyone's favorite dish they should try another pennsylvania dutch delicacy, souse or sometimes called head cheese. it's usually made from pig's feet, ears, and tongues, in a gelled loaf. being an ex pennsylvanian i have eaten my share of it, because my parents said eat it or go hungry. over a period of time i actually learned to like it.
All I can say is, anyone that eats this kind of food must weigh over 200 lbs. or maybe 250 lbs, Right or wrong?
You say that, like it's a Bad Thing!
Emile (205)
Originally Posted by eddie g:
All I can say is, anyone that eats this kind of food must weigh over 200 lbs. or maybe 250 lbs, Right or wrong?
Originally Posted by TheBigCrabCake:
You say that, like it's a Bad Thing!
Emile (205)
Originally Posted by eddie g:
All I can say is, anyone that eats this kind of food must weigh over 200 lbs. or maybe 250 lbs, Right or wrong?
I like Spam...6'1" 204 no heart condition or blood pressure issues, relatively healthy at 54 so it must not be that bad. Actually at my last physical the doctor was certain because of my eating habits I had to have something wrong, nothing, nada, everything that needed to be low was low and anything that needed to be high was high or it was dead in the middle. He just shook his head and asked me if I was indestructible, I told him no just immortal!
Jerry
Originally Posted by baltimoretrainworks:
Originally Posted by TheBigCrabCake:
You say that, like it's a Bad Thing!
Emile (205)
Originally Posted by eddie g:
All I can say is, anyone that eats this kind of food must weigh over 200 lbs. or maybe 250 lbs, Right or wrong?
I like Spam...6'1" 204 no heart condition or blood pressure issues, relatively healthy at 54 so it must be that bad. Actually at my last physical the doctor was certain because of my eating habits I had to have something wrong, nothing, nada, everything that needed to be low was low and anything that needed to be high was high or it was dead in the middle. He just shook his head and asked me if I was indestructible, I told him no just immortal!
Jerry
Jerry,
you have the best medicine of all.........playing with trains!!!!!!!!!
Had lunch at the Amish Market in Annapolis today. The lunch counter sells Leidy’s Scrapple. The flavor was pretty good. Not too strong. Somewhere between the mild RAPA scrapple and strong homemade scrapple. Worth a try if you haven’t had it.
The Leidy’s website lists the ingredients as:
Water, Pork with skin, Corn Meal, Pork Livers, Pork Skins, Pork Tongues, Pork Hearts, Whole Wheat Flour, Salt, Onions, Spices. That might sound a little gross but at least it’s all natural Country food.
Here are the ingredients in a McNugget:
White Boneless Chicken, Water, Food Starch-Modified, Salt, Autolyzed Yeast Extract, Salt, Wheat Starch, Natural Flavoring [Botanical Source], Safflower Oil, Dextrose, Citric Acid, Sodium Phosphates, Natural Flavor (Botanical Source). Battered and Breaded with: Water, Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Yellow Corn Flour, Bleached Wheat Flour, Food Starch-Modified, Salt, Baking Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate, Calcium Lactate, Spices, Wheat Starch, Dextrose, Corn Starch.
Prepared in Vegetable Oil that contains: Dimethylpolysiloxane added as an antifoaming agent. Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness.
I’ll stick with Scrapple.
Emile
Originally Posted by: TheBigCrabCake
Here are the ingredients in a McNugget:
White Boneless Chicken, Water, Food Starch-Modified, Salt, Autolyzed Yeast Extract, Salt, Wheat Starch, Natural Flavoring [Botanical Source], Safflower Oil, Dextrose, Citric Acid, Sodium Phosphates, Natural Flavor (Botanical Source). Battered and Breaded with: Water, Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Yellow Corn Flour, Bleached Wheat Flour, Food Starch-Modified, Salt, Baking Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate, Calcium Lactate, Spices, Wheat Starch, Dextrose, Corn Starch.
Prepared in Vegetable Oil that contains: Dimethylpolysiloxane added as an antifoaming agent. Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness.
This brew is referred to as "Pink Slime."
