Escape Rally in the Valley, 2023

[rubicon327]

Originally Posted by cpaharley2008

I'm not sure if the 2 food stores in town have scrapple, so I will be bringing some local Rapa Scrapple

If you really want to make friends take some Taylor Pork Roll!

[land’SCAPE]

What is Scrapple?

[Iowa Dave]

Google is your friend. A sensitive stomach not so much . Try to envision a seasoned crispy meat cookie.
Iowa Dave

[rubicon327]

Originally Posted by Iowa Dave

Google is your friend.

If someone looks it up they probably won’t eat it!

[Ron in BC]

"mush formed into a semi-solid congealed loaf" and Taylor Pork Roll probably laced with a year's supply of chemicals and salt.

This thread name is never gonna get changed to "Healthy Eating".

Ron

[YakRV]

Since we’re going down this track now, there’s a somewhat similar breakfast dish here in the Cincinnati area called Goetta. It’s a German-inspired recipe with ground beef and sausage, pinhead (or steel cut) oats, chopped onions, and assorted seasonings. Being of German heritage and growing up in this area, it’s been a breakfast staple around my home since I can remember.

[ghosthunter]

Originally Posted by land’SCAPE

What is Scrapple?

It’s all the stuff most folks don’t want to eat from a animal.
We banned it in our hunting camp.

The camp dogs wouldn’t eat it.

[cpaharley2008]

I only eat it when attending the Escpe Rally, I know it is not too healthy to eat regularly.....

[rubicon327]

Originally Posted by Ron in BC

"mush formed into a semi-solid congealed loaf" and Taylor Pork Roll probably laced with a year's supply of chemicals and salt.

This thread name is never gonna get changed to "Healthy Eating".

Pork roll is a processed pork product made with a mix of spices, salt, a sugar cure, and preservatives that is smoked before being packaged. Not the healthiest for sure but fine in moderation like everything else.

I’d starve before eating Scrapple.

[WillyB]

I worked with a German for years. He moved to the US when he was 19 and while in Germany he described how they processed their animals. I don't think food safety was a consideration and it was all about using every single piece. Nothing went to waste.

He worked in the factory and his lunches always consisted of some sort of sliced chunks of animal parts in a gelatin based goo and slabs of homemade bread. It looked horrible but Hans would always say "It sticks to your ribs".

He's one of the healthiest, active, beer drinking, cigar smoking 85 year olds I know. Go figure.

[gabeck]

Wow ... as a German immigrant ... who grew up in a German bakery ... sometimes the foods that are in North America considered " German foods" leave me scratching my head ... It's seems like when a story is passed on and on and ends up being something completely different than the original .... so it may be with various foods ... and of course from various countries

[Iowa Dave]

Originally Posted by WillyB

I worked with a German for years. He moved to the US when he was 19 and while in Germany he described how they processed their animals. I don't think food safety was a consideration and it was all about using every single piece. Nothing went to waste.

He worked in the factory and his lunches always consisted of some sort of sliced chunks of animal parts in a gelatin based goo and slabs of homemade bread. It looked horrible but Hans would always say "It sticks to your ribs".

He's one of the healthiest, active, beer drinking, cigar smoking 85 year olds I know. Go figure.

Sounds like Souse to me. The Czechs made it too. Here it’s called head cheese. When I worked on the kill floor we used to say the company used everything but the squeal. The pork pancreas saved a lot of folks with diabetes as the basis for insulin. I harvested hearts out of freshly slaughtered hogs for the valves to be used in humans. Rita’s dad among them. They took them off the kill floor in a little flip top Igloo cooler. Learned a lot I didn’t get at the University those six years.
Iowa Dave

[ghosthunter]

Originally Posted by cpaharley2008

I only eat it when attending the Escpe Rally, I know it is not too healthy to eat regularly.....

Don’t tell the RV park. They may not want that stuff in their septic system.

LOL

How do you get that stuff over the border?

[Iowa Dave]

Put it in a wide mouth gear grease bottle?
Iowa Dave

[MrLynn]

Originally Posted by Iowa Dave

Sounds like Souse to me. The Czechs made it too. Here it’s called head cheese. When I worked on the kill floor we used to say the company used everything but the squeal. The pork pancreas saved a lot of folks with diabetes as the basis for insulin. I harvested hearts out of freshly slaughtered hogs for the valves to be used in humans. Rita’s dad among them. They took them off the kill floor in a little flip top Igloo cooler. Learned a lot I didn’t get at the University those six years.
Iowa Dave

An old friend of mine worked in a hot-dog factory as a summer job. When he saw what went into the dogs, especially the eyes, he vowed never to eat one again.

[Nan]

If all goes as planned, my husband and I will be picking up our 5.0 in Chilliwack and heading out for the rally a few days later. I think we will be at site 97. We have been talking about buying an RV for about 20 years…so we are very excited. Looking forward to meeting you all.

[DGLP]

Originally Posted by Iowa Dave

Sounds like Souse to me. The Czechs made it too. Here it’s called head cheese. When I worked on the kill floor we used to say the company used everything but the squeal. The pork pancreas saved a lot of folks with diabetes as the basis for insulin. I harvested hearts out of freshly slaughtered hogs for the valves to be used in humans. Rita’s dad among them. They took them off the kill floor in a little flip top Igloo cooler. Learned a lot I didn’t get at the University those six years.
Iowa Dave

Dave, the Ukrainian version, studinetz, is made with pork hocks and garlic.
For those interested:
https://foodgeeks.com/recipes/ukrain...pic-22050.html

[cpaharley2008]

A picture is worth a 1,000 words....

[Iowa Dave]

Originally Posted by DGLP

Dave, the Ukrainian version, studinetz, is made with pork hocks and garlic.
For those interested:
https://foodgeeks.com/recipes/ukrain...pic-22050.html

On the kill floor we had a big hydraulic hock cutter suspended by a cable. It worked fine but the mark of the proficient kill floor butcher was to cut them off with a sharp 10 inch Dexter boning knife. Once you knew the bone and tendon structure you could zip those front hocks off pretty quickly. That was my job at times when we were running 642 hogs and hour with a 97 “man” gang. I use quotes because many of the people on the crew were ladies. They worked shoulder to shoulder with me and we all made the same wages for the same jobs.
Though working conditions brought back memories of reading “The Jungle” we were all union
And this guaranteed equal treatment in our world. Considerably advanced from the treatment many women still get even now.
Amalgamated meat cutters and butcher workmen of the World AFL-CIO
Iowa Dave

[Allan Bornestig]

Local 212 here in Vancouver.Retail with the chainstores.Last 27 years with Safeway.
Allan.