what do you expect of a farang restaurant ?

Post by **bumper** » September 12, 2013, 1:44 pm

Would be nice to have a wait staff that spoke English. Instead of pointing at pictures :-"

Post by **WhoUrDaddy** » September 12, 2013, 1:44 pm

That would take the thrill and suspense out of ordering Ray.

I grind pork loin, not minced. Since about same price and easier, as I set trimmings to one side of the pan, I'm lazy.

Post by **stattointhailand** » September 12, 2013, 1:49 pm

Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else!

Hmm sounds luverly :-& ....... can't understand why it's not available all over Udon though , there seems to be a million places that serve "the bits and pieces of the pig not suited for anything else" and call it food

Post by **BigBubba** » September 12, 2013, 1:53 pm

DID say I'd never heard of it, mai pen rai, wont bother trying.

Post by **Prenders88** » September 12, 2013, 2:00 pm

A proprietor who greets all his customers.

Post by **WhoUrDaddy** » September 12, 2013, 2:03 pm

It's a regional thing, though slowly spreading. German Amish roots, but mainly surrounding Philly Amish (Lancaster). Only one major producer in Philly area, Habbersett.

Post by **Shado** » September 12, 2013, 2:14 pm

Yes, Lancaster County is the most famous scrapple region. I grew up in Missouri, a rural area that was predominately German decent and ate scrapple for as long as I can remember. There are many variations on scrapple including sausage and ground/minced pork scrapple. It is basically just cornmeal mush with added meat, spices and herbs. When done right it is really a very tasty dish.

KB_Texas · Post by **KB_Texas** » September 12, 2013, 3:01 pm

Shado wrote:It is basically just cornmeal mush with added meat, spices and herbs.

Ah, that explains why I never had it growing up. When I was growing up, my mom always made corn mush with nuts, fruit (raisins or dried peaches), sweet spice (cinnamon, clove, and/or nutmeg) and either cream or maple syrup. Leftovers were fried to a crispy skin on the outside and served with maple syrup. I still like both to this day, though real maple syrup is hella expensive here! (looked at it in Villa today...680 baht for a tin)

KB