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Chocdoc - Not Loafing in Lancaster

Kerry Beal
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Anna N

Anna N

Posted
Posted (edited)

@patris  always makes the best breakfasts!  

Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

patris

patris

Posted
Posted
2 hours ago, Anna N said:

@patris  always makes the best breakfasts!  

 

 

The only missing ingredient was you, @Anna N! I do have to say that your posts on the bread thread were what got me to make that loaf - yours always looks so delicious.

 

@Shelby - Kat left with a load of mugs and bowls - she won the pottery lottery and got her pick from the bins languishing in my closet. Come to Buffalo and you can too!

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Patty

suzilightning

suzilightning

Posted
Posted

DANG!!! Did you even have enough time between trips to do laundry?

Have some of that Lebanon bologna this year.....:rolleyes:

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

blue_dolphin

blue_dolphin

Posted
Posted
2 hours ago, Shelby said:

Oh another trip!  Good! 

 

Love the mugs up there :) 

 

I love the salt & pepper shakers - they're like little sculptures!

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patris

patris

Posted
Posted
12 minutes ago, blue_dolphin said:

 

I love the salt & pepper shakers - they're like little sculptures!

 

Those are some of my most treasured possessions - made by a fellow potter friend who calls them Salt and Pepper Stones. Painstaking process with an exquisite result.

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Patty

Tri2Cook

Tri2Cook

Posted
Posted
2 hours ago, blue_dolphin said:

 

I love the salt & pepper shakers


Me too.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted
1 hour ago, gfweb said:

The Phila. Inquirer food critic is a very trustworthy fellow. Heed his words.

 

http://www.philly.com/philly/columnists/craig_laban/20140424_LANCASTER___TOTALLY_HAPPENING_.html

 

Thank you - reservations made for John J Jeffries - and plans to hit the distillery!

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Beth Wilson

Beth Wilson

Posted
Posted

I am missing the trip to PMCA and the obligatory stop at  Skeeters! 

 

You will have to give us the low down on what the hot new flavour combinations are in confectionery for 2017.

Smithy

Smithy

Posted
Posted (edited)

Is that scrapple?

 

Edit: never mind, Anna's answered....

Edited by Smithy
Added note (log)

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Anna N

Anna N

Posted
Posted

@Kerry Beal

 There is a reason you're there and I'm here. I think it's called scrapple.xDxDxD

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Tri2Cook

Tri2Cook

Posted
Posted
1 minute ago, gfweb said:

Think of it as haggis without the stomach


I've never tried scrapple but I'm a fan of goetta. I was going to ask if they're similar but the above leads me to believe they are not. There's no organ meats in the goetta I make.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Anna N

Anna N

Posted
Posted
3 minutes ago, gfweb said:

Think of it as haggis without the stomach

 The world is full of wonderful things to eat: tripe and onions, pickled herring, smoked eel.  Neither haggis nor scrapple  show up on my list of wonderful things.  Your mileage may vary and apparently does. And once again I celebrate our differences knowing full well that I am right and you are wrong.:P

  • Like 8

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Arey

Arey

Posted
Posted

Wheres the fried egg? Scrapple needs a fried egg or 2 on top to make it a real scrapple experience.

My father used to go to the Reading Terminal Market in Phila. on Fridays and come home with  scrapple , sausages, and sometimes cup cheese. He's cut off a thin slice of the scrapple  from the end with all the congealed fat on it and eat it with enthusiasm.  He, and the dog, and I would all eat cup cheese (it was  similar in may ways to LePages mucilage, the glue that came in the bottle with the red rubber nipple on the top. When spread on bread the cheese tended to make the bread curl up) but my mother and brother didn't even want the container of cheese opened when they were in the room.

  • Like 2

"A fool", he said, "would have swallowed it". Samuel Johnson

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