Top 10 Trout Streams in PA (only name brands)

[TimMurphy]

So scrapple. How do you eat it?

I was taught plain was fine, and the only three acceptable condiments are black pepper, maple syrup, and ketchup. Black pepper and maple syrup can be used independently or together, but neither can be used in combination with ketchup. Is that correct?

(I’m a black pepper AND maple syrup guy.)

Edit: I love that there’s a certain and understood decorum when it comes to the breakfast meats, also.

Dear Swattie,

I like to eat scrapple with scrambled eggs and waffles, or pancakes mostly. That way ketchup, hot sauce, butter and syrup get to co-mingle. 😉

In a pinch I'll fry scrapple, drop it on buttered toast, and drop a couple of dippy eggs on it. No ketchup or syrup needed. 😉

Regards,

Tim Murphy 🙂

 

[wildtrout2]

Dear Swattie,

I like to eat scrapple with scrambled eggs and waffles, or pancakes mostly. That way ketchup, hot sauce, butter and syrup get to co-mingle. 😉

In a pinch I'll fry scrapple, drop it on buttered toast, and drop a couple of dippy eggs on it. No ketchup or syrup needed. 😉

Regards,

Tim Murphy 🙂

Dippy eggs, I've only ever heard that expression once before. Is that a mountain thing? I ask, because the girl I heard say that was from the Pa mountains.

 

[TimMurphy]

Dippy eggs, I've only ever heard that expression once before. Is that a mountain thing? I ask, because the girl I heard say that was from the Pa mountains.

Dear wildtrout2,

I'm from Schuylkill County. I only know them as dippy eggs. All my nana's and all the family called them dippy eggs.

They call them dippy eggs here too in Harrisburg, just like how icy roads are slippy, not slippery.

It's a PA thing.

Regards,

Tim Murphy 🙂

 

[Tigereye]

Have you ever cooked or figured out "pudding?"

If it's the pudding I've had you slice it like ring bologna and eat it raw. With a bit of brown mustard and a crackers, its not that bad. Reminds me of liver but milder.

 

[troutbert]

So scrapple. How do you eat it?

I was taught plain was fine, and the only three acceptable condiments are black pepper, maple syrup, and ketchup. Black pepper and maple syrup can be used independently or together, but neither can be used in combination with ketchup. Is that correct?

(I’m a black pepper AND maple syrup guy.)

Edit: I love that there’s a certain and understood decorum when it comes to the breakfast meats, also.

Scrapple and eggs.

Fry the scrapple so that it's crispy and brown on the outside, but still soft on the inside.

Cook eggs however, you choose. I prefer over easy.

Mix eggs and scrapple up together. Season with salt and pepper. Eat with toast. Wash down with coffee.
I never added syrup to scrapple.

Sometimes we had fried mush, and we added syrup to that. Kings syrup. I wouldn't eat Kings syrup now, I'd use maple syrup.

 

[Bamboozle]

Negative. Similar to blood sausage?

(Pudding)

No, that I get and like but from what I understand, it's basically scrapple without the cornmeal & buckwheat.

It the, "how to cook it thing" that has me perplexed. What I do know it doesn't fry up like scrapple. Some folks say you cook it in water or broth and spoon it over pancakes or eggs. I think I'll go to Renninger's or the local Mennonite market, ask some questions, get some more and try the broth thing.

This stuff has me intrigued...

If it's the pudding I've had you slice it like ring bologna and eat it raw. With a bit of brown mustard and a crackers, its not that bad. Reminds me of liver but milder.

I wouldn't eat what I'm talking about raw. 😉

 

[troutbert]

(Pudding)

No, that I get and like but from what I understand, it's basically scrapple without the cornmeal & buckwheat.

It the, "how to cook it thing" that has me perplexed. What I do know it doesn't fry up like scrapple. Some folks say you cook it in water or broth and spoon it over pancakes or eggs. I think I'll go to Renninger's or the local Mennonite market, ask some questions, get some more and try the broth thing.

This stuff has me intrigued...



I wouldn't eat what I'm talking about raw. 😉

I thought pudding ("puddins") was basically coagulated blood.

We ate scrapple, Lebanon bologna, stuffed pig stomach, liver, heart, kidneys, and cow tongue.

But not "puddins." As the experts said, "You don't want that."

 

[Bamboozle]

Anybody else a fan of "country ham" with breakfast...?

How about ham biscuits or biscuits & gravy?

Other than Cracker Barrel, I don't know any restaurants "up north" that have any of the above on the menu. I always stock up on country ham when I'm in Virginia or I buy packaged stuff at a very few stores near me. When I'm in Carlisle I can also usually find it at the Giant on Spring Garden Street.

I have a few packages of country ham in my freezer as we speak. 😉

I love the stuff with eggs or ham biscuits and biscuits & gravy by themselves for breakfast!!

While we're talking about Southern treats, how about some fried cloth bologna with some eggs or with mustard on a bun for lunch!!

 

[Bamboozle]

I thought pudding ("puddins") was basically coagulated blood.

We ate scrapple, Lebanon bologna, stuffed pig stomach, liver, heart, kidneys, and cow tongue.

But not "puddins." As the experts said, "You don't want that."

Blood or black pudding like they call it in the UK is the stuff with the blood. I used to buy it from an old time guy up near Scranton who made kielbasa and all of the other traditional stuff like kishka.

Good stuff but if I buy it, I can't cook and eat it if my wife is home. The same thing with kippers & eggs, the last time I made that I was getting yelled at for days. 😉

 

[caddisflyer]

Have you ever cooked or figured out "pudding?"

One time I ordered some at the Carlisle Farmer's Market Restaurant and the waitress said, "you don't want that."

Another time I inquired about some at an Amish butcher at the Lancaster Central Market and he said, "you don't want that."

Of course I bought it anyway, but no matter how I cooked it it tasted like shredded paper towels soaked in grease. I also bought some at the Bird in Hand Farmer's Market & Fairgrounds Farmer's Market and had similar results.

There must be a trick to it because all of the PA Dutch Farmer's Markets sell the stuff.

Pudding or pan pudding is delicious in my book. Sautee some onions lightly then add the cut up pudding to your pan and sometimes a little water. It will melt down. Its almost like a gravy. You then eat it over toast or fried potatoes. A real PA Dutch delicacy. I am happy to see this thread finally made its way to pan pudding! In my family only my brother and I seem to enjoy it. I guess it is about the things you were fed as a kid.

 

[Bamboozle]

Pudding or pan pudding is delicious in my book. Sautee some onions lightly then add the cut up pudding to your pan and sometimes a little water. It will melt down. Its almost like a gravy. You then eat it over toast or fried potatoes. A real PA Dutch delicacy. I am happy to see this thread finally made its way to pan pudding! In my family only my brother and I seem to enjoy it. I guess it is about the things you were fed as a kid.

Excellent, thanks for the cooking instructions, I'm in...

 

[Swattie87]

Anybody else a fan of "country ham" with breakfast...?

How about ham biscuits or biscuits & gravy?

Other than Cracker Barrel, I don't know any restaurants "up north" that have any of the above on the menu. I always stock up on country ham when I'm in Virginia or I buy packaged stuff at a very few stores near me. When I'm in Carlisle I can also usually find it at the Giant on Spring Garden Street.

I have a few packages of country ham in my freezer as we speak. 😉

I love the stuff with eggs or ham biscuits and biscuits & gravy by themselves for breakfast!!

While we're talking about Southern treats, how about some fried cloth bologna with some eggs or with mustard on a bun for lunch!!

All of the above.

Yeah, biscuits and gravy is tough to find up here. Some places have it, but it’s hit and miss. I really like Cracker Barrel’s gravy. My wife makes a pretty good homemade batch too. Best quickie biscuits are Walmart frozen store brand. Come in a bag.

I also like corn beef hash and eggs. Cook the CBH just like you do scrapple.

Cheesy grits with over easy eggs and green onions over them and a stack of thick cut bacon on the side too. Good stuff.

 

[Bamboozle]

All of the above.

Yeah, biscuits and gravy is tough to find up here. Some places have it, but it’s hit and miss. I really like Cracker Barrel’s gravy. My wife makes a pretty good homemade batch too. Best quickie biscuits are Walmart frozen store brand. Come in a bag.

I also like corn beef hash and eggs. Cook the CBH just like you do scrapple.

Cheesy grits with over easy eggs over them and a stack of thick cut bacon too. Good stuff.

I was turned on to ham biscuits at a bluegrass festival in Virginia. Friends of mine invited to their campsite one morning where they had a one Colman 425 stove set up with a Coleman oven making the biscuits and another 425 cooking the ham.

Hash is great too and a little easier to come across. Surprisingly, I used to get it at the Carnegie Deli in NYC with a couple of sunny side eggs sitting on top!! I've also had it recently in Virginia made with pork belly...

...insane!!

I like my grits with butter or cheese but I'm still partial to home fries, not breakfast potatoes or hash browns but Greek diner style home fries with or without onions and/or peppers...

Which brings up Farmer's Omelets with the home fries IN the omelet. 😉

Eggs Benedict anyone?

 

[DomR]

Says the guy from NJ!!

Northern NJ.....big difference

 

[Swattie87]

It’s funny, I’m a huge breakfast food fan, but on work days, I’m a just a cup of coffee guy.

If I’m up and at em’ early to go fishing, sometimes I’ll make a breakfast sandwich at home for the road, or I’ll pick one up on the road. One of my vices, I like fast food.

But I try to make one nice breakfast (something from the list of what we’ve been discussing) on the weekend each week. Something I look forward to, not taking the time to eat breakfast during the week.

 

[Bamboozle]

Ditto...

Despite all of my lusting for all things cholesterol, my usual M - F breakfast is some yogurt or oatmeal & coffee and occasionally on one weekend day; bagels, lox & cream cheese.

In all honesty, I can't can't remember the last time I ate breakfast out which was probably the last time I had eggs...

At $6.00+ a dozen, I'm hoarding the eggs I have at home.

 

[Swattie87]

Ditto...

Despite all of my lusting for all things cholesterol, my usual M - F breakfast is some yogurt or oatmeal & coffee and occasionally on one weekend day; bagels, lox & cream cheese.

In all honesty, I can't can't remember the last time I ate breakfast out which was probably the last time I had eggs...

At $6.00+ a dozen, I hoarding the eggs I have at home.

I like a good bagel and cream cheese too. Cream cheese with diced fresh (not pickled) jalapeños in it is my favorite.

When on a fishing trip with my Dad that’s our go to most mornings. One of us picks up some good bakery bagels for the week. Maybe one day if it’s raining we sleep in and do a big breakfast but bagels are a great quickie breakfast.