Bizarre foods scapple skin#
Bizarre foods scapple full#

Served up with various sauces to add flavour or simply with an accompaniment like onions. Looks like some weird kind of sea plant life and has a peculiar and not entirely appetising rubbery texture. The stomach lining of various animals with a sponge-like honeycomb texture. If that doesn’t sound appealing, I just don’t know what will. Haggis – ScotlandĪ sheep’s heart, liver and lungs minced and mixed with onions, oatmeal, suet and seasoned with salt and spices cooked inside the animal’s stomach. They’re pretty tasty when flavoured properly, but the bones get on your nerves after a while.

Bizarre foods scapple skin#

Still, it’s made mostly of skin making it a little gelatinous in texture. Chicken’s Feet – East Asia, Caribbean, South America and South AfricaĬonsidering how many places it’s eaten, perhaps it’s unfair to deem this weird. Consider this a public service and an education to save you from shock when you come across these, the 50 weirdest foods from around the world.ġ.

Bizarre foods scapple full#

Unfortunately, the world isn’t only full of those tasty breakfasts we spoilt you with a while back – if only. It’s time to take a trip around the world and delve into all the weird foods our species like to chow down. Served in a deep, placid pool of egg yolk and ketchup, it is a veritable cholesterol meltdown.The 50 Weirdest Foods From Around the World Properly prepared and fried, scrapple should be a tasty looking golden brown.Īlthough edible raw, Scrapple is usually sliced and fried in butter or lard. That may have been the fault of my mother, the cook. I didn’t quite relish it because of its gray color. Being a good source of cheap protein, it often made a morning appearance at our table. (See recipes below.)īeing born and raised in Pennsylvania, I was destined to have a piece of a scrapple slapped across my breakfast plate. Besides, modern day recipes make no use of questionable pork parts.

It’s a deck of cards sized slab, crispy on the outside, soft inside and may be embellished with butter, maple syrup, applesauce, ketchup or mashed in with its usual partner: a plateful of fried eggs.

If one can get past what goes into making scrapple, he or she may discover it tastes surprising good-like country-style pork sausage with a unique shape and texture. Those faint of palate needn’t venture any further. Scrapple may contain pork skin, pork heart, pork liver, pork tongue-even pork brains.

Scrapple is one of them.īut what parts of the hog go into the creation of scrapple? After the ham, bacon, chops and other cuts of meat are taken from the butchered pig-what remains are fixings for scrapple-including the meat scraped off the head. They are frugal people and many of their dishes make imaginative use of every part of the butchered hog’s anatomy. The term “Pennsylvania Dutch” is a corrupted form of Pennsylvania Deutsche, mostly transplanted Rhineland farmers who worked hard and ate heartily. Scrapple is the unique creation of the Pennsylvania Dutch, and therefore only quasi-American as the immigrants combined their German heritage with New World ingredients. Anti-scrapplers consider it a culinary abomination. Scrapple lovers think of it as food for the gods. It’s dictionary defined as “cornmeal mush made with the meat and broth of pork, seasoned with onions, spices and herbs and shaped into loaves for slicing and frying.” The word, scrapple originates from “scrap” or “scrappy” meaning made up of odds and ends for that’s exactly what it is-boiled, ground leftover pig scraps with cornmeal and spices thrown in. Often erroneously called Philadelphia Scrapple, it’s really a dish that originated in the Eastern Pennsylvania farmlands of German born settlers-far from the city of Brotherly Love.

Unless you live in the Middle Atlantic states, you may have never had the dubious pleasure of breakfasting on scrapple-a fried slice of pork-mush.