Scrapple eller Mos har været en stor morgenmadstapel i vores familie i generationer. Stærkt smagfuld med urter, krydderier, løg og kød, er det et måltid til sig selv.

Scrapple eller Mos har været en stor morgenmadstapel i vores familie i generationer. Stærkt smagfuld med urter, krydderier, løg og kød, er det et måltid til sig selv.

Placer ribbenene i en varm non-stick pande og dæk med løg og urter. Sæt ribbenene sigter mod at smelte så meget som muligt af deres naturlige fedt. Saml det smeltede fedt på bunden af ​​panden og fjern det: Du kan flytte kødet i en ny pande, hvor du forvarmer olivenolien.

ingredienser 1 pund jorden svinekød 2 medium løg, hakket så fint som muligt fire skiver brød eller to hele hamburger boller eller ¾ kop plain brød krummer to teskefulde salt en teskefuld paprika tre spiseskefulde persille ½ kop kogende vand 1 kan tomater eller To friske tomater, hakket 4 kopper vandhaner 1 kopper majs måltid

Overfør mush til en brødpande, der er blevet sprøjtet med madlavningsspray. Lad det afkøle, så dække og lad det sidde natten over. Når du vågner op næste morgen, vil den have geleret. Drej det på et skærebræt og skive i stykker, til en tomme tyk.

Tilsæt kop kogende vand og tomaterne til stegepanden. Dæk og lad simre i cirka en halv time, indtil patties ikke længere er rosa. Tilberedningstiden afhænger af, hvor tyk du har lavet dine patties.

Pat Shingleton: Scrapple, Mush og Black Ice

Da jeg gik på udkig efter ideer, var de alt for ting, der krævede ingredienser, jeg havde ikke, og følte mig ikke som at vende ud til at købe. Så fandt jeg denne opskrift. Jeg havde cornmeal, allerede-kogt trukket svinekød, syltede jalapeos, cheddar ost, og flere BBQ saucer end nogen tre personer virkelig har brug for.

Barlowe ved, hvordan man laver sin bedstemor's Liverfush, fordi det er den slags familier som hans, fra landlige foden af ​​det vestlige North Carolina, passerer ned. At hendes opskrift endte her i køkkenet i Barlowe's North Carolina-sourced restaurant, Heirloom, i Charlotte fortæller dig masser om Barlowes rødder. "Jeg husker min far, der tager os i skole, før selv børnehave og stoppede, så vi kunne få en Livererfush Biscuit," siger han. "Og det var vores morgenmad."

Jeg fortæller folk, hvis de kan lide pà ¢ tà © og de kan lide grits eller cornbread, de vil lide Livererh, siger Barlowe. Men han indrømmer, diners kan være tøvende. Mange har aldrig hørt om skålen. Få meget udenfor en 100-mile radius af Charlotte og reaktionen på Livererh â € ", som er forskellig fra Scrapple og Lever Pudding - er ofte en forudsigelig rynkning af næsen. Bare ordet mush, siger han. Det er ikke fantastisk.

Det er en varm og jeg mener sydlige hot fredag ​​i slutningen af ​​juli. Fugtigt også. Jeg står udenfor Brooks Sandwich House, en squat cinder blok rektangel af en restaurant, der venter på en Livererh sandwich i en brun papirpose. En teenage pige råber ordrenumre i en højttaler.

Jeg er med Tom Hanchett, en historiker i post-borgerkrigen syd, hvem er bestilt Livererfush hele vejen med løg, chili og sennep. Brooks har været på samme sted, på en sidevej et par miles fra Charlotte's Center City, siden 1973. Det har ikke ændret sig meget, men kvarteret omkring det har. Ned ad gaden, lejligheder ved siden af ​​en håndværk bryggeri leje for $ 1.700 om måneden. Byens udvider sin lette skinne linje et par blokke væk. HANCHETT, og jeg er de eneste mennesker, der bestiller Livererh Sandwiches under dagens frokost rush. Det er ikke rig folks mad, siger han.

Han vil ofte starte med at spørge, om nogen har hørt om Livererh. Normalt, i denne by på Transplantationer Charlotte er en af ​​de hurtigst voksende byer i landet, med et gennemsnit på ca. 68.000 mennesker, der flytter der om året. Svaret er nej. Og så vil Hanchett dykke ind i en lektion. "Liverermush er et rigtig godt eksempel på en indvandrertradition, der blev alles tradition her i Carolinas."

Livermush blev en nem løsning for familier, der ikke ønskede at spilde nogen del af deres hogs. De tweaked opskriften, valgte cornmeal i stedet for boghvede. T fortsætter godt, og du kan stege det, siger Hancyt. Hvilket betyder, at vi sydpå elsker det.

But for some reason, he tells me, livermush never made it far beyond western North Carolina. Food is regional, and whoever it is that called it livermush was here somewhere. Scrapple, still popular in Pennsylvania, tends to have less liver mixed into it; liver pudding, which can be found in eastern North Carolina, is soft and jiggly with flour. They're similar, but they're not livermush. If you find livermush some place, I'd make you a bet it traces back to folks who came from within 100 miles of Charlotte. It became the food you eat.

Until it didn't. There are so many alternatives to waking up in the morning and frying up some livermush, Hanchett says. I think that healthy eating has something to do with it. But I bet — The loudspeaker crackles. 98 and 99, c'mon inside. Our lunch is ready, but Hanchett wants to finish his point.

I bet it has more to do with Pop-Tarts. They're just more convenient. You can swap out Pop-Tarts for anything — Cheerios, Egg McMuffins, whatever — but his point resonates. When my grandmother stopped eating livermush, when she chose not to fix it for her family, when my parents gave me Pop-Tarts, when I stirred raspberries and granola into my vanilla Greek yogurt, we made choices that eroded our family's traditions.

I think about that as we step up to a plywood table underneath an ash tree and begin to unwrap our sandwiches. The paper is greasy and my white bun is a little smushed. After a few minutes of quiet eating, I ask Hanchett if it's possible for livermush to disappear from North Carolina kitchens. People here with German names no longer speak German at home or in church, he says. It took a long time for them to give that up, but they did. Tradition is not a frozen thing.

Sift in granulated yellow corn meal, stirring constantly, until the mixture is thickened to the consistancy of soft mush. 6. Cook over low heat for 1 hr. stirring occasionally, as mixture scorches easily.

Scrapple. Pork MushThe Pennsylvania Treat. By Lynn Kerrigan . Unless you live in the Middle Atlantic states, you may have never had the dubious pleasure of breakfasting on scrapplea fried slice of pork-mush.

South Carolina Scrapple Recipe. Scrapple is a cornmeal mush made with scraps of pork leftover odds and ends. It is seasoned with onion, herbs and spices and shaped into loaves for slicing and frying similar to a pork sausage.

Old Scrapple Recipe. Several of you have e-mailed me regarding the scrapple recipe. It seems the measurement of cornmeal is omitted. As I mentioned with the old recipe, it was not mine, it was a fellow surfer's recipe. I have tried several times to contact that person to get the exact measurement and have been unsuccessful.

Scrapple, also known by the Pennsylvania Dutch name Pannhaas or pan rabbit, 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.

Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine that is common in Western North Carolina, and is typically consumed as a breakfast and lunch food. t has been suggested that livermush derives from scrapple. y law in North Carolina, the product must consist of at least 30 pig liver.

According to Wikipedia: Scrapple is a savory mush in which cornmeal and flour, often buckwheat flour, are simmered with pork scraps and trimmings, then formed into a loaf. Small scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste, a Pennsylvania Dutch tradition..

Neese's is the only one who delivers, and you can order online. It cost a fortune in shipping, and doesn't freeze well. S. Clyde Weaver in Lancaster, Pa makes a scrapple that is a great livermush. It freezes well, cooks up perfect, and is all a livermush fan could ask for, including the price. It ships fast. loy e hoyle | May 20, 2022 | svar

Compared to foods in its food group, this recipe has a magnificent quantity of protein. In this case, roughly 21 percent of foods in this food group have a greater protein ratio. Similarly, this recipe has less protein than roughly 30 of all foods we analyzed. 9. g is 18. of your recommended limit per day of protein for a healthy person.


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Disse ribben starter med en sød og krydret gnide og er færdige med en tyk sauce, der producerer det klæbende lag, der definerer Kansas CityStyle Ribs. Her er dine fingerlickin gode planer for Memorial Day Weekend. Åh, og glem ikke at få fat i en øl.

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