I’m not native, but I love scrapple. And I wish we had blueberries in our garden.View attachment 485561
I too have a problem with cheese. Mostly sharp cheddar.
There is always time for oatmeal. I have it everyday. Not the instant crap either. Sometimes basic rolled, sometime steel cut. I'll also blend both - did that today. Now that blueberries are in season I'll add plenty of those.
Scrapple? View attachment 485562
Love me some scrapple Rich!!!Steak seems a little too heavy in the morning, like it might slow me down or something.
I stick with the lighter breakfast foods.
Bacon, sausage links, sausage patties, pork roll, huge amounts of cheese. Cheese on everything. And a 3 egg omelet, with toast. None of that bagel crap, I'm watching my weight.
And if there's time.... some oatmeal.
Edit. Wtf.... I forgot scrapple!!! How could I forget scrapple. Look it up.
The best Cheese Steak I've had was a little joint in Clarendon, Va called Angelo's. It was great, right out of an old SNL skit...they were Sicilian, I swear the only English they spoke was the menu.
Maybe. I'm going to go cork-sniffer here... Philadelphia is the sandwich capital of the US.
The cheesesteak is a decidedly Philly invention. The authentic roll is unique to Philly. Some think Cheez Whiz is the original - not true. Provolone was the original.
I'd guess the Sicilians had some connection with or direct knowledge of the Philly Italian food scene. They are super easy to make properly as long as you can find the proper rolls and sliced steak.
Oh man I want one now... I'll not give in, even though I'm quite good at making them.
Maybe I'll get the fixins' for a chicken cheesesteak... The sliced chicken is made exactly like a Steak-Umm. I have never seen an analog to the actual authentic sliced beef.
cooking scrapple properly is the best way to learn how to fry tofu.
Well my brother, I will have scrapple with breakfast I've had fried scrapple sandwiches I've had deep fried scrapple.It's kind of funny I talk about things that are an acquired taste and how my rule is if it doesn't taste good the first time I don't eat it a second time, scrapple was an instant hit with me as a little boy. I understand that is not a universal feeling, but that's okay it only means more for me.
I understand that is not a universal feeling, but that's okay it only means more for me.
silken tofu and scrapple have roughty the same consistency, also packaged similarly. and if you can get your scrapple to get a crispy side without sticking to the pan, youre ready for frying silken tofu. I dont recommend eating the scrapple. tofu, on the other hand is limited only by your imagination.
Pork liver is a key ingredient.Scrapple - "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,"
the words "mush" and "congealed" are bad enough, even without the mystery meat component.
Another oat fan! I have it nearly every day.
No steel cut? They take longer to cook, unless you soak them overnight in water. Much like you would beans.
The soaked have better finished texture too.
Bob's are better than the stuff in the round canisters. I'll get organic sometimes depending what is in stock. NEVER instant!
Philly Italian bread. One of the best I can no longer find out here: https://www.sarconesbakery.com/This is sacrilege Mark. Pure apocryphal.
it’s the bread in Philly. Philly is a bread town. That’s why the sandwiches are soooo good. A great place in Drexel Hill is the Original Thunderbird. Right on route 3. Fantastic sandwiches.
You’ve gotta be close to me. I’m in Newtown Square.Philly Italian bread. One of the best I can no longer find out here: https://www.sarconesbakery.com/
Luckily for me some excellent suburban bakeries do them just as well as South Philly and have been in business nearly as long. I can get them easily.
Amoroso is supposedly the classic cheesesteak roll. Their only great bread they make stays in South Philly or close by. Supermarkets in the 'burbs get the made to stay fresh for a week version. Not the same.