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(The New York Times)   "In 1872, the NY Times published two dozen letters on the subject of scrapple, a steampunk prototype for online food discussion. It's all there: the pseudonymous usernames, off-topic ranting, and preoccupation with pork fat."   (dinersjournal.blogs.nytimes.com) divider line 220
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18209 clicks; posted to Main » on 02 Dec 2009 at 12:48 AM (4 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2009-12-02 06:24:34 AM
Farking foodies have always been argumentative jerks, it seems.
 
2009-12-02 06:33:32 AM
Tachikoma: fanbladesaresharp: OK. From here on out, everyone has to flame each other in 19th Century vernacular.

Thou scoundrelous person of a most illegitimate heritage, find thee no depths to your cruel demands?

/also, know thee how I have the knowledge that you fancy those who share the same portion?
//not that there be anything wrong with that


Old chap, I am not certain I should be of acquaintce of you anymore, whereas I may bring dishonor to your house or mine.
 
2009-12-02 07:08:14 AM
Bosoms or begone?
 
2009-12-02 07:32:35 AM
A lot of Dutch out in the midwest used to make what they called scrapple that is very similar but uses oats instead of cornmeal. Apparently that is actually Goetta, the German cousin of scrapple. Another similar dish is Balkenbriej, a Dutch dish made primarily with liver and buckwheat flour. They're all good.

Don't mean to sound like a food fetishist here, but if you make your own, you know what goes into it and it can be darned tasty!
 
2009-12-02 07:38:17 AM
People my age, have started looking gross.
Back in Pennsylvania, we ate Scrapple on toast,
those were my first steps, on the road to looking gross.

/obscure?
 
2009-12-02 08:15:02 AM
Kierkegaard's Pseudonym: Veritas: Other person: Here, try this!
Me: What is it?
Other person: Never mind, just TRY it...

So long as it's not human, who cares?


Mmmm... Panda!
 
2009-12-02 08:22:56 AM
harlock: We need the Victorian equivalent of the "Mammaries Bosoms or fare thee well" type shops.

I thought the proper Victorian slang was bubbies?
 
2009-12-02 08:39:49 AM
cynicalbastard: fanbladesaresharp: OK. From here on out, everyone has to flame each other in 19th Century vernacular.

I have great affinity for large cruppers on comely wenches, I cannot prevaricate on this subject, and I dare you other Negro freemen to deny that when you see a well-corsetted young demoiselle with a well-filled out bustle, stirrings of carnal natures assail your lower regions inpiring Lothario-like passions.


And I say to you, sir, that this group correspondence is over, and you have won one (1) "internet". Lord Mix-A-Lot is proud.
 
2009-12-02 08:56:41 AM
To the attention of Thanks for the Meme-ries:

Alas, I believe this photogravure appears to have been altered in some surreptitious fashion. It is obvious to me by the nature of the engraving marks, and I have the great good fortune to have examined many a photogravure in my lengthy term of business.
 
2009-12-02 08:58:12 AM
CaptMacMillian: I'm not surprised that no one responded to this. Goetta is a luxury that in the United States only the Cincinnati-ans have.

My father grew up in Cincy in the 50s, goetta was a staple for the German side of his family.
 
2009-12-02 08:59:48 AM
MentalMoment: How to make scrapple (new window) (for the PDF phobic)(

"Get a young pig's head (fresh) weighting five or six pounds, which can be bought for twenty-five or thirty cents--" one from the country preferred." Clean it well, cutting of the ears to enable you to clean them well inside. (Get the butcher to take out the eyes an teeth when you buy it.) Put the head in two gallons and a half of cold water. Let it boil until the bones can be easily separated from the meat. Chop the meat very fine, put it back into the liquor it has been boiled in, and season with pepper, salt, thyme, sage and sweet marjoram. (Don't put too much of the herbs.) Then take equal parts of buck-wheat and corn-meal and stir in until the compound is about the consistency of mush; lifting it off the fire while thickening, to prevent it getting lumpy. Then let it boil for about fifteen or twenty minutes, stirring it to prevent burning. Turn it into pans to cool. Cut into think slices, and fry brown as you want to use it."

Actually doesn't sound that nasty. Thought it was the stuff you scrapped off the skin before giving it to the tanners.


Can someone take this and convert it into a recipe that I have some chance of duplicating at home? For example, while I may be able to acquire a pig's head (I do live in Georgia), I have no farking clue what "buckwheat" or "marjoram" are, or what they will be labeled as at my local grocery store. Modern day measurements for ingrediants would also be appreciated.

/sounds good
//I sound fat
 
2009-12-02 09:05:32 AM
DrFaustus: I have no farking clue what "buckwheat" or "marjoram" are, or what they will be labeled as at my local grocery store.

Buckwheat is a kind of flour, and marjoram is an herb. I've seen both at my local grocery store.
 
2009-12-02 09:11:23 AM
cheek meat from a hog's head ROCKS
 
2009-12-02 09:19:15 AM
Approves..

www.magyar.film.hu
 
2009-12-02 09:27:53 AM
booger42: People my age, have started looking gross.
Back in Pennsylvania, we ate Scrapple on toast,
those were my first steps, on the road to looking gross.

/obscure?


Gorka!
 
2009-12-02 09:28:00 AM
Kierkegaard's Pseudonym: buckler: *vomits*

Like most food, if you don't ask what it is before you start eating, it's rather tasty.


I would think the texture of head cheese would be the worst part.
 
2009-12-02 09:30:13 AM
DrFaustus: I have no farking clue what "buckwheat" or "marjoram" are, or what they will be labeled as at my local grocery store.

For starters, I would check under buckwheat and marjoram.

/You've seriously never heard of these things?
 
2009-12-02 09:31:02 AM
i was dissappointed in the lack of steampunk content
///farking subby
 
2009-12-02 09:31:25 AM
Gecko Gingrich: scrapple > every other breakfast meat, ever

grits?


/yeah i like scrapple more
//scrapple egg and cheese from a foodtruck this morning WOOOHOO
 
2009-12-02 09:33:31 AM
Sorry to disappoint the techies but flamewars aren't anything new. After the invention of the printing press, it was easy to distribute pamphlets, and that was the medium carrying the first real flamewars.

Personal attacks made anonymously, vitriol going back and forth, since the 15th century.
 
2009-12-02 09:35:07 AM
SeamusFerrell: numb3r5ev3n: Whoops, that was supposed to read, Benjamin Franklin 'pretended' to be an attractive member of the opposite gender on a public forum. He was awesome but lacked magic gender-switching powers.

I'm pretty sure most of us got that and I was tempted to say he had time on his hands to flame away as he never married. But then I could not remember if he is the same American inventor I was thinking of. Was it Edison that never married?


Franklin was married.
 
2009-12-02 09:48:27 AM
Scrapple = single worst food I have eaten. Chitlins are a very close second. I've had a lot of bizzare and not so great food from all over the world and I have to say scrapple is one of a few that actually made me gag on the initial bite. I'm sure it was the texture that did me in, but I just have to tell my in-laws "no thanks" when they make it. My MIL is from NE Kentucky and my FIL is from Toledo by way of Pennslyvania so the recipe they use is pretty close to the original recipe I would assume.

Seal meat is oily, but somewhat palatable (Inuit offering, I didn't kill it). Ludafisk is simple inedible. Hagus is decent assuming you don't mind the mineral-esque flavor of organ meat.
 
2009-12-02 09:53:45 AM
Raised in southeast Pennsylvania, my parents had the good sense to hide the very existence of scrapple from us. I found out why when on a return trip home I'm eating in a diner with my GF and see it on the menu. I said "what the heck, I'll try it." The most godawfulnasty thing I ever ate. Took a bite, spit it out. Tried again with a sea of ketchup on it. Could not swallow it. "Everything but the oink" indeed!
 
2009-12-02 09:57:09 AM
came for the Victorian "milkshake" song,

held out for a Victorian "big mac" song

leaving dissapointed
 
2009-12-02 10:00:40 AM
Egalitarian: Sorry to disappoint the techies but flamewars aren't anything new. After the invention of the printing press, it was easy to distribute pamphlets, and that was the medium carrying the first real flamewars.

Personal attacks made anonymously, vitriol going back and forth, since the 15th century.


When I was in college my history professor was telling us about how in the 5th century BC, cities in ancient Greece would vote to ostracize someone (literally meaning to exile someone from the city for 10 years) by etching the name on pieces of pottery. He said that they found one that read "Themistocles, that bastard."
 
2009-12-02 10:10:42 AM
Kierkegaard's Pseudonym: IStateTheObvious: ///chitlins are nasty though

Chitlins are good, so long as you trust the place to clean them out correctly.

Throughout the world, intestines are a large gamble unless you trust the joint.


Universal method for cleaning intestines:
"Put a hose in one end and swing it around your head until the water runs clean."

/my mother taught me right
 
2009-12-02 10:16:05 AM
DjangoStonereaver: Farking foodies have always been argumentative jerks, it seems.

You sir, sound like a dandy fop, and your shiate is all fornicated upwards!
 
2009-12-02 10:20:32 AM
ArizonaBay: DrFaustus: I have no farking clue what "buckwheat" or "marjoram" are, or what they will be labeled as at my local grocery store.

For starters, I would check under buckwheat and marjoram.

/You've seriously never heard of these things?


I know Buckwheat:
www3.whig.com
 
2009-12-02 10:20:35 AM
I am in the employ of good Sir Francis as the master cook of his fine bed and breakfast establishment in the township of New Providence, and am thusly receiving profound rejoicement in these sagacious correspondences.
 
2009-12-02 10:21:53 AM
Then: scrapple
Now: bacon?
 
2009-12-02 10:30:35 AM
Listerine: and heart disease was lower then than it is today...

interesting....


Yeah because they all died at 54 from consumption, the vapors, and ague.
 
2009-12-02 10:35:51 AM
simpsonfan: "We use every part of the pig except the squeal"- ? Heard this somewhere.

It's a line from "The Jungle" by Upton Sinclair. Other hilarity includes the socialist swede who can reduce his food bills to miniscule amounts by "scientific chewing"
 
2009-12-02 10:56:25 AM
What - no Godwin?
 
2009-12-02 10:56:41 AM
Ankles or GTFO.
 
2009-12-02 11:02:05 AM
I'll stick with cajun style craklins, at least that is just side meat and fat.
 
2009-12-02 11:26:03 AM
GAT_00: Oh man, it actually is a flamewar from 1872. This is hilarious.

down beat
published something similar in 1937. A fan of Guy Lombardo's music wrote in to trash the hep swing orchestras of the day and was roundly pwned in succeeding issues.
 
2009-12-02 11:33:34 AM
rynthetyn:
//parents are both Pennsylvania Dutch


This thread is making me glad my PD ancestors moved the heck on to Indiana by the Civil War era... boring cooking = no scary surprises
 
2009-12-02 11:35:31 AM
Mentat: Ankles or GTFO.

You bastard. You mountebank. I find myself expelling my ale in an unnatural fashion.
 
2009-12-02 11:39:00 AM
Kierkegaard's Pseudonym: buckler: It might be made of babies.

Only if it's the good scrapple...


How are babby scrappled?
 
2009-12-02 11:43:34 AM
Scrapple, Scrapple, Scrapple, Scrapple, Baked Beans, and Scrapple.

/Confounded Norsemen!
 
2009-12-02 12:05:24 PM
THE GREAT AND MIGHTY LOADSHARK... KILLER OF THREADS
 
2009-12-02 12:18:51 PM
But have you ever tried Biscuits with Scrapple Gravy? It came out of Valor's test kitchen way back in 2007. In case you're wondering, it's real and it's spectacular.
 
2009-12-02 12:23:19 PM
navylostboy: came for the Victorian "milkshake" song,


My dairy beverage entices numerous young lads to my enclosed lot! Their circumstances exist in a superior fashion to your own; yea, verily superior to your own lives. I may instruct you; however I would insist on due tuition.
 
2009-12-02 12:36:33 PM
DSEILXYC: booger42: People my age, have started looking gross.
Back in Pennsylvania, we ate Scrapple on toast,
those were my first steps, on the road to looking gross.

/obscure?

Gorka!


Welcome to my fav's list! May his 40 year tour continue on for many many more moons
 
2009-12-02 12:37:18 PM
Goetta is where it's at. Just look at this delicious farking breakfast. God bless those poor 19th Century German immigrants living in Cincinnati.

i73.photobucket.com
 
2009-12-02 12:37:18 PM
GreenAdder [TotalFark] Quote 2009-12-01 11:47:02 PM
What an amazing misuse of the word "Steampunk."

Steampunk is an oxymoron, there is therefore no proper use of the "word".
 
2009-12-02 12:46:32 PM
SanDamiano: navylostboy: came for the Victorian "milkshake" song,


My dairy beverage entices numerous young lads to my enclosed lot! Their circumstances exist in a superior fashion to your own; yea, verily superior to your own lives. I may instruct you; however I would insist on due tuition.


You, Sir, are to be commended on your erudition. Forthwith, I shall have you placed upon my register of prefered pseudonyms.
 
2009-12-02 12:49:42 PM
DrFaustus: I have no farking clue what "buckwheat" or "marjoram" are, or what they will be labeled as at my local grocery store. Modern day measurements for ingrediants would also be appreciated.

Buckwheat is a gluten-free grain native to the Americas. I've most often heard of it being mixed with wheat flour to make buckwheat pancakes, but it can be combined with almost any other grain to add an interesting flavor. In recent years it has also gained popularity in recipes for people with diabetes, since it has a very low glycemic index (and thus doesn't cause one's blood sugar to rise as quickly as other grains). You probably don't want to consume straight buckwheat, though, because it has a really strong flavor.

Marjoram is an herb in the same family as oregano. It's usually sold dried, but there are probably a few stores that sell it fresh as well. It tastes somewhat like oregano, but is a little more flowery, if that makes any sense (as with any spice, you really have to taste it yourself to understand it).
 
2009-12-02 01:00:19 PM
harlock: We need the Victorian equivalent of the "Mammaries or fare thee well" type shops.

i5.photobucket.com
 
2009-12-02 01:06:51 PM
At least no one godwinned it.
 
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