I'd be reluctant to try anything that included he words mush or mash in the name or appeared to be mush or mash.
dave
New residents don't like it
- Thread starter natenaaron
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I'd be reluctant to try anything that included he words mush or mash in the name or appeared to be mush or mash.
dave
That's pretty funny. I love the stuff (especially when greens are added to the pot), and my wife also is a pretty big fan. My kids will eat it if it's what's for supper, but they won't touch leftovers.
As far as anything called "mush," I usually like just about anything along those lines (including liver mush, and I want to try that blue corn mush). However, I cannot hear that word without thinking of . . . .
Brazilian here. We eat fried pork tripe here and it's great.
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Scrapple. Pennsylvania Dutch origin, frugal use of the remainders from a pig--'everything but the oink'. Ground finely and mixed with cornmeal, herbs and spices, formed into blocks and wrapped up for long storage. Cut off a slice, fry it up in the pan and serve with eggs, pancakes or any other breakfast dish.
It a close cousin to Spam and I love both
Liver mush...scrapple...souse...head cheese....
That stuff is all over Western Maryland, Southern Pennsylvania.
It is NOT in my opinion, good eats. Not at all.
Wife will eat scrapple like it’s going out of style. Won’t eat (among a list of other stuff) green peas or cucumbers & onions in cream sauce though. Go figure.
Here in Eastern Tennessee, the local fare can be “interesting” indeed. Ramps are good though.
That stuff is all over Western Maryland, Southern Pennsylvania.
It is NOT in my opinion, good eats. Not at all.
Wife will eat scrapple like it’s going out of style. Won’t eat (among a list of other stuff) green peas or cucumbers & onions in cream sauce though. Go figure.
Here in Eastern Tennessee, the local fare can be “interesting” indeed. Ramps are good though.
Those Mountain oysters just don't seem to be too popular anywhere.
I’m afraid of sympathy pains.
Nate:
), but seriously...the Mrs. and I love some liver & onions, but being a 'equal opportunity' carnivores
The innards I love is braunschweiger, liverwurst, oxtails, pork belly, scrapple, beef marrow roasted bones, kidneys, ham hocks, chicken livers, gizzards, pâté, foie gras (when I can source it), sweetbreads, 'cracklin & boudin'
(it's a Louisiana thing).
BTW, every now and then...I'll cook 'chitlins' (must be cleaned three [3] times...South Carolina style w/ garlic, onions & potatoes (to help thicken-up the gravy), over rice.
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I like cracklins but have not a chance to taste a lot of that stuff. The liver and onions never rang my bell. I had some livers and gizzards once that were awesome. After that they were all kinds of gross. Won’t even think about them now.
Always wanted to try foie gras what is it like?
Always wanted to try foie gras what is it like?
"Paté" or "foie gras" is pretty good.....if you decide to give it a go, for the first time, try it on some lightly buttered toast....if you like that move to crackers. It kinda tastes like heavily ground pepered pork.
mmmm, reminds me:
About $1.50. Not very pretty, nor very high class but perfect camping food.
Do you have this in Ontario?
Not to my knowledge....lpl.
What's lpl?
Sorry...dumb thumbs...its "lol"
Google shows it carried by Loblaws, Metro and Walmart, whether or not that's outside Quebec...
dave
dave
ha ha lol
If you find it you should give it a shot. White bread, a little mustard, some lettuce and this stuff makes for a pretty good sandwich. It's to paté what Kraft singles is to cheese and Wonderbread is to bread.
Mountain oysters are quite popular here. From food trucks to higher class restaurants. Bruce's Bar serves platters of them. Town motto is "where the geese fly, and the bulls cry". Best goose hunting in the area too.
