10 BÜCHER, DIE MIT «SCRAPPLE» IM ZUSAMMENHANG STEHEN
Entdecke den Gebrauch von
scrapple in der folgenden bibliographischen Auswahl. Bücher, die mit
scrapple im Zusammenhang stehen und kurze Auszüge derselben, um seinen Gebrauch in der Literatur kontextbezogen darzustellen.
1
Country
Scrapple: An American Tradition
This book by internationally renowned food historian Weaver explores the European origins of the dish, traces its evolution in American kitchens and restaurants, discusses cooking techniques and terminology, and offers an assortment of ...
William Woys Weaver,
2003
2
The Oxford Companion to American Food and Drink
Andrew F. Smith. Scrapple 529 Screwd rive r 530 Photograph of Fisherman's
Wharf in San. hormones and antibiotics, the use of which has been a major
health concern since the beginning of these controversial practices. In addition,
when ...
3
Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways
DIALECT: Panhas or Pannas Take a pig's haslet and as much offal, lean and fat
pork as you wish to make scrapple; boil them well together in a small quantity of
water until they are tender; chop them fine, after taking them out of the liquor; ...
William Woys Weaver,
2002
4
A Quaker Woman's Cookbook: The Domestic Cookery of Elizabeth ...
SCRAPPLE Traditional Pennsylvania scrapple is a pot pudding made by
thickening a butcher's broth (Metzelsupp) with scraps of meat and buckwheat
flour. After the pudding "sets," it is sliced and fried like mush (polenta). A brief look
at any of ...
Elizabeth Ellicott Lea, William Woys Weaver,
2004
5
The Story Behind the Dish: Classic American Foods
varies, producing quite different types of scrapple in both taste and texture.
Recipe evidence also suggests that early scrapple was lower in fat·both because
leaner animal parts were used and because the fat was skimmed during cooking·
than ...
6
Thirty-five Receipts from "The Larder Invaded"
Scrapple is a medieval dish, a survival from a time when pot puddings were part
of daily fare. Court cooks put pot puddings inside pastry crusts instead of pouring
them into molds as we do with scrapple. By degrees, this baked form evolved ...
William Woys Weaver,
1986
7
The Oxford Encyclopedia of Food and Drink in America
The word “scrapple” is not recorded as naming this food until the 1820s and is
usually traced to the English “scrap” and Holland Dutch scrabbel as applied to
kitchen leftovers. Weaver has argued, however, that “scrapple” came from ...
Andrew Smith, Bruce Kraig,
2013
8
Prison Etiquette: The Convict's Compendium of Useful Information
"Next time they put out that God damn scrapple, everybody should refuse to eat it,
" one inmate remarked. The idea happened to catch on and throughout the
prison a boycott campaign got under way. In cell houses and dormitories both
CO's ...
Holley R. Cantine, Dachine Rainer,
1950
9
They Eat That?: A Cultural Encyclopedia of Weird and Exotic ...
All versions, scrapple, goetta, and livermush, were traditionally made in the home
; today, there are commercial versions of all these products available in
restaurants, diners, and grocery stores. Companies now package and market
scrapple ...
Jonathan Deutsch Ph.D., Natalya Murakhver,
2012
10
The Great American Cookbook
In the early days scrapple's season was set to match that of the oyster. There was
no way to keep it fresh. The season opened the first week of September and
closed the middle of March. Now it is sold in pound molds, wrapped in
cellophane ...
Clementine Paddleford,
2011
10 NACHRICHTEN, IN DENEN DER BEGRIFF «SCRAPPLE» VORKOMMT
Erfahre, worüber man in den einheimischen und internationalen Medien spricht und wie der Begriff
scrapple im Kontext der folgenden Nachrichten gebraucht wird.
What do they really put in scrapple?
Smucker has made and eaten his fair share of scrapple over the years, so we asked him to walk us through the basics of this poorly understood meat product. «LancasterOnline, Jun 15»
Forget the ramen -- order the scrapple waffle at Ivan Ramen
His base is actually a waffle, with the batter made out of scrapple. His scrapple is rich and earthy, a combination of chicken livers, pork, buckwheat flour and ... «amNY, Feb 15»
Scrapple beer returns Wednesday
It's back. Scrapple beer is returning to Dogfish Head Brewings & Eats on Wednesday. The love-it or loathe-it brew had a hugely successful December debut at ... «The News Journal, Feb 15»
Is scrapple Delaware's most iconic dish?
From its beginnings, scrapple has always been a down-on-the-farm homage to the 18th century adage, "waste not, want not." Scrapple , of course, is a ... «Delmarva Daily Times, Jan 15»
Dogfish Head's scrapple beer scores big
Scrapple, the regional breakfast meat made with hog organs, isn't for everyone. And depending on your taste preference, scrapple beer is either the greatest ... «Delmarva Daily Times, Dez 14»
Dogfish Head's scrapple beer going fast
REHOBOTH BEACH, Del. (AP) - Scrapple, the regional breakfast meat made with hog organs, isn't for everyone. And depending on your taste preference, ... «Washington Times, Dez 14»
Recipe | Make scrapple from turkey
Have some fun with the leftovers from your gallant Thanksgiving bird. There are many variations of turkey scrapple in The Courier-Journal recipe archives. «The Courier-Journal, Nov 14»
Dogfish Head debuting 'Beer for Breakfast' scrapple beer
... beer elsewhere so it'll make for a rare Untappd check-in if you drive out to try it. Road trip anyone? Would you line up for a breakfast stout made with scrapple? «LancasterOnline, Nov 14»
'Beer for Breakfast' is made from coffee, maple syrup - and 25lbs of …
Delaware's Dogfish Head Brewery describes scrapple, a breakfast side popular on the East Coast, as 'a patty made of pork scraps, cornmeal and spices, kind of ... «Daily Mail, Nov 14»
Delaware Has Won the Race to Put Scrapple in Beer
Were we in a race to put scrapple in beer? would be a fair-enough question to be asking right now, but now that Delaware's Dogfish Head has announced a ... «Eater, Nov 14»