Spam or Scrapple
 

I went over my girlfriend's house and she made me eat Spam.... and I liked it! lol..... I can not believe all the recipes they have for spam..........

So I told her that she has to try Scrapple.. I only eat Scrapple on way... thin sliced and crispy.... my cousin just slices it off and eats it on bread like meatloaf... She says it is cooked but I am not sure about that!!! it just doesn't look good... lol

Scrapple girl, here! Love the stuff! But I would not eat it without being heated/cooked. Used to smother it in maple syrup but go naked now that I don't do flour/sugar. Still awesome. DH hates the concept so I usually only have it when we have breakfast out. Spam, not so much. It's okay - but give me scrapple any day of the week! Then again, I also love pepper vs. salt.

I know what spam is but never heard of scrapple. What is it?

When you don't have much growing up and the family is large, you eat Spam when the cupboards are bare and the freezer has been unplugged. And of course whatever comes out of the garden. Fried Spam on home made rye buns with Velveeta was a regular in our house. Now I can't eat it unless I use little or no cheddar cheese. Spam is similar to taking whatever dark meat, light meat, and some of the marbling that is left from a ham bone and put it through a meat grinder. Then spray a cast iron griddle and fry it up. Good!

Scrapple is everything but the Oink! I think it's bigger in the Northeast than any place else. I can't gag it down.

All that popped into my head was the Spam Lamb from an episode of M*A*S*H :D My father likes fried Spam. It's the only thing I hated about camping trips. I knew that one morning we were going to have fried Spam and there was going to be a big argument as I gagged on that too.

However strange it may be, I DO like Deviled Spam. Comes in a little short round can. There are a couple other brands that call it "potted meat" :hunf: I think it's good for a quick sandwich on wheat bread, a slather of mayo and could slices of 'mater. YUM!!!!

I love that stuff...LOL A can or two of it and some fresh sliced bread and I am a happy camper. Sadly I can't find it here where I live. Now Spam, reminds me a of congealed science experiment...lol

My inlaws lived outside Philly and scrapple was always on their Sunday morning menu. There were those who like it thin and crispy, others who wanted it sliced thicker and then there were a few of us who passed it by for bacon. Spam is a staple in my emergency food supply and it now comes in all sorts of flavors. It can be used like corned beef hash in with your onion, peppers, and potatoes. My DGM used to dice half a can and put into scalloped potatoes and serve with green beans. The other half would be sliced thin, browned in a cast iron skillet and served on HB buns with lettuce, onion and tomatoes.

When we lived in Anchorage Alaska there was a great night club that actually had SPAM on their menu. They were famous for it. It was sort of also a comedy club and they would actually show slides of people who were in exotic places holding up a can of SPAM. Very funny. I also like it but I never buy it because I think it has mostly fat in the content.

From what I have seen on TV, Spam is so popular in Hawaii it is almost the state most popular "meat". My husband claims that when he use to go fishing he could trade his "spam sandwiches" with the other guys roast beef. I don't particularly like spam but I love my scabble

When we went to Target while in Hawaii, we went to snack counter to get popcorn and lo and behold, right at the register was a "Spam snack". I was really surprised and then my DD (stationed in Okinawa at the time) said, "It is also very popular in Japan".

I will take scrapple hands down over SPAM. Definitely fry it! We always ate it with syrup...mmmmmm

My DH and I love Spam. I slice it thin, broil it and serve it as the meat part of a meal. Or make sandwiches out of it. I have baked it before, put pineapple slices on it and marachino cherries and chopped it and put in with scrambled eggs when we used to camp.

Spam for this family-the only contact I ever had with Scrapple personally was in Baltimore, scrambled into eggs for breakfast; and ate it without questioning what was in it, since I wasn't the cook. But now Spam, when we tell our grandkids 'Spam sandwiches for lunch after church, the whole bunch shows up at our house for lunch.....

liver pudding is as yummy as scrapple

oh sorry thats neese's liver pudding and scrapple

Does anyone have a Scrapple receipe to share? thanks

It is a common staple food in Hawaii. It introduced there by the military as a staple in their rations. Then some military men introduced into the local culture and it became a popular food because it required no refrigeration and seems to last forever.

All the gas stations and quick stops sell spam with rice wrapped in seaweed and steamed. Its a wonderful snack, very popular and even I can eat it. Grew up with Dad liking spam from his Army days. Mom would fry it and we ate it with potatoes, veggies and I never liked it that way; flavor way to strong.

Forgot to say in HAWAII.

I found these .....scrapple sculptures
and a bumper sticker

Wow, I remember scrapple from my childhood days in MD. Had forgotten all about it!

In our College days we ate it, but I dipped the slices in beaten egg and then in cracker crumbs and then fried it. It was pretty good if I remember right. Never had it since.ha-SPAM, that is.

We bought a house in Kauai and my son moved there. We learned how to make musubi, which is spam and rice "logs" wrapped in Nori seaweed. It is kind of a guilty pleasrure...

Homemade scrapple

This is a scaled down version that I make at home. I've made it with broth made from a pig's head, assorted meaty pork bones and even from a roast turkey carcass.

5 cups pork or turkey broth
2 cups. (approx.) cooked pork or turkey meat, ground or finely chopped
2 t. salt
1 t. black pepper or more to taste
2 t. ground sage
1/2 t. marjoram
1 T. dried minced onion (for turkey)
1-1/2 cups cornmeal

I usually make this from leftovers, either a bone-in pork roast, like a picnic shoulder, or from a turkey carcass. for that authentic Delaware taste, you might want to use a pork heart or a bit of pork liver as part of your meat.

Simmer ingredients, except cornmeal, together in heavy bottomed pot until onion is tender. Bring to a boil. If you are using pork, I like to leave a thin layer, 1/8" or so, of fat on the broth to help it fry better. Moisten cornmeal with just enough cold water to make it feel like wet sand. Add moistened cornmeal to the boiling broth. Turn heat down and stir continuously for 'a long time'. Be careful, the mixture will be like boiling lava, and it can splatter and burn the unsuspecting. You want the mixture to start to pull away from the sides of the pan. Pour into ungreased loaf pans and let cool overnight. To serve, cut into slices and fry in oil until crisp. You can either slice this thick or thin If sliced thin, the whole thing will be crisp. If thick, there will be a crisp outside crust with a creamy moist inside.

This will make 2 loaf pans worth. It can be sliced and frozen, though you'll want to pat it dry with paper towels before frying it.

BTW: I am not the I above. I have never made it but someday......

Years ago I used Spam all the time in a dish called Spam Goulash made with onions, bell peppers, and a tomato sauce then served over rice. My folks fed us Spam all the time. Not a fan of scrapple, but my folks made it.

mltquilt

Love scrapple. In fact Dh is cooking some up right now. I would be careful eating it raw. It says on the package to cook it 8-10 minutes without turning and then turn to brown. Since it has a lot of pig parts in it I'd sure want to make sure it's cooked well. I remember Spam from the war. (showing my age now) i don't eat it anymore. It seems fatty to me.

My sister used to make the best yellow rice with corn and little spam cubes. It was always perfect. Would have love to have gotten the recipe but she died unexpectedly a few years ago. Miss her still.

My German grandmother in Cincinnati used to make Goetta. Very similar to scrapple but made with steel cut oats.
Slice thin and fry.
Liked Spam as a kid but watch what I eat now.

Love spam. When we were kids mom use to fry it and put potatoes or on a sandwich. yummmmm I have not had that is years. I am going to see what Scrapple is.

When I was living in Scotland they used to make scrapple but it was made with (bangers) pork sausages, potatoes onion and a couple of granny smith apples peeled and chopped in it. It was cooked over a low heat in a heavy pan for several hours. Served with fresh bread it was delicious. They didn't add a whole lot of water or broth, but the starch from the potatoes would thicken it some as it reduced down. Good meal on a cold day.

Spam and scrapple absolutely not similar at all. I do no like spam, mom used to feed us that when my dad went out of town. To me it's like artificial ham. Now Scrapple on the other hand, I absolutely love!!!!! A great Pennsylvania Dutch meat with just the right spices. Smothered in maple syrup ( now it would be Smucker's Sugar free syrup). Unfortunately we don't have it in NM. I've asked numerous times. So I can only have it when I go back to visit my mom in PA. Scrapple and a good Amish Shoo Fly Pie are two foods I just love and can't get here. Ok, now I have to make a trip home. I'm drooling......

My Mom was raised on a farm with 13 brothers and sisters. She made 'scrapple' for us during the war when meat was hard to get. Delicious fried until crispy and served with Karo syrup.

You know your from the Cincinnati area if you know what Goetta is.

Scrapple any day! I even learned how to make my own. I use pork roast...no oink! :)

Karo syrup?!!!! People think we are crazy because we us Karo on our Pancakes, Waffles, and French Toast. It's in our blood!! Karo was part of our formula when we were babies. Didn't have all these different types of formula's they have now. Dr. would write up a script for Mom's to follow based on the babies age and weight. Karo, Evaporated Milk and Hot water. That was it!! We were all healthy, didn't have these ear infections kids have all the time, or all these allergies that kids have. Heck they even put us down for a nap with a bottle!!!

I grew up on Karo syrup and still eat it. My husband refuses to even try it on pancakes saying he wants only real Maple syrup. I also grew up with sorgum syrup ---- anyone else remember and still use it?

We are talking health food here, right?

Not at all, Spam and Scrapple are about as healthy as walking though the lion's den.

Hey!! I was raised with scrapple, mom had it many a morning instead of bacon. I like it thin and crispy. Always get your frying pan hot, when u drop few drops water on the pan the water will dance. It has ingredients in it that might turn off some ppl., so does a lot of food products u comsume, do u all always read the ingredients? I was raised on the Eastern Shore of VA. were scrapple it a breaksfast bacon. I know lots of ppl. that love scrapple and still healthly. Do not eat it raw, that is not healthly. Do not use any grease or pam on any oil, just fry few mins. on each side in hot coated fry pan. I was living in GA. couldn't find scrapple, then moved back to Va. now I can buy it when I want.