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Where did my scrapple go?

s
scrappledonkey Feb 17, 2009 08:01 PM

Hi, I'm looking for a place that serves scrapple in the los angeles area, but all the places that supposedly serves it has closed down. Any leads to help me find this yummy treat from philly?

  1. b
    Burger Boy Feb 17, 2009 08:48 PM

    Call Huntigton Meats in The Farmers Market (3rd & Fairfax), I know they carry Taylor Ham and I think they have scrapple but call first. Sorry, you will have to cook it on your own.

    1. ipsedixit Feb 17, 2009 09:03 PM

      The closest you'll come to PA scrapple is at Doughboys -- and even there it is a very very poor facsimile.

      Sort of like going to PF Chang's for dim sum.

      2 Replies
      1. re: ipsedixit
        j
        jacinthe Feb 17, 2009 09:08 PM

        Doughboys, sadly, isn't around anymore...

        1. re: jacinthe
          ipsedixit Feb 17, 2009 09:09 PM

          D'oh. Totally spaced. Thanks for the correction.

      2. SecretAsianMan Feb 20, 2009 08:06 PM

        After having the same craving, I went on a hunt....successfully! Ralph's on Colorado in Old Town Pasadena carries Jones' brand scrapple. Not every Ralph's carries it from my experience. Call ahead.

        4 Replies
        1. re: SecretAsianMan
          Hughlipton Feb 21, 2009 11:54 AM

          The only problem with Jones is that it is not mde with offals but just pork. Not being able to get to PA, however, it is a decent substitute.

          1. re: Hughlipton
            b
            Burger Boy Feb 21, 2009 12:01 PM

            What is offals? TIA

            1. re: Hughlipton
              Will Owen Feb 21, 2009 04:50 PM

              Offal is the fahncy name for innards/organ meats. I think proper scrapple is more like a combo of cornmeal mush and headcheese, or at least that's what I've been told.

              Other problem with Jones is that it's very fatty, and kinda light on actual meat. Beats the heck out of NO scrapple, though. Maybe it's time to learn how to make it... I don't mind the lack of innards too much, though I'd certainly want some in there if I were doing it from scratch.

              Sad that all the scrapple providers up and disappeared. Was this a conspiracy of some kind, ya reckon?

              1. re: Will Owen
                Hughlipton Mar 20, 2009 06:20 PM

                Sorry for the late reply but you can Google it and find places in Pennsylvania that will fly you out the real stuff. Further, it's not like you can really taste the offals it's more of a texture thing.

          2. o
            OnkleWillie Mar 20, 2009 09:29 PM

            Somewhere around here I have my great grandmother's scrapple recipe that she gave me in the late '40s. She was born in TN in the 1860s but her parents were from PA.

            I can look it up and stroke it in if folks are interested.

            2 Replies
            1. re: OnkleWillie
              Hughlipton Mar 21, 2009 08:13 AM

              Yes. By all means. It would be fun to take a crack at making the real homade thing.

              1. re: OnkleWillie
                o
                OnkleWillie Mar 21, 2009 06:59 PM

                Here is my great grandmother's recipe. I haven't made it in quite a while. Its too easy to drive a few blocks up to our local Safeway clone and pick some up.

                JAN’S SCRAPPLE

                1 1/2 LB PORK SHOULDER
                1/4 LB PORK LIVER
                1 CUP YELLOW CORN MEAL
                1/4 CUP FINELY CHOPPED ONION
                1/8 TSP GROUND CLOVES
                1/4 TSP GROUND THYME
                1 TSP GROUND SAGE
                1 TSP GROUND MARJORAM
                2 TSP SALT
                1/2 TSP FRESHLY GROUND BLACK PEPPER

                SIMMER MEATS IN SAUCEPAN WITH 4 CUPS WATER FOR 1 HOUR. DRAIN BROTH AND RESERVE.
                BONE AND CHOP MEATS.
                COMBINE CORNMEAL, SALT, 1 CUP COLD WATER AND 2 CUPS BROTH IN SAUCEPAN. COOK, STIRRING, UNTIL THICKENED.
                ADD MEAT, ONIONS AND SPICES.
                COVER AND SIMMER 1 HOUR.
                POUR INTO A LOAF PAN (9x5x3) AND CHILL.
                TO SERVE, SLICE, DIP IN FLOUR AND FRY.

                COURTESY MISS LEILA DUNN 1869-1964

              2. g
                grubtrotters Mar 20, 2009 10:37 PM

                Wow, I haven't heard someone mention scrapple in ages. My dad (from rural Pennsylvania) loves it. I really have a hard time swallowing the stuff.

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