Phred wrote:

Are "Lamb fries" really different to "Lambs' fry"? Need a bloody good
eye for detail when ordering if so. :-)

So it would appear. I have only now discovered from this thread that
there is such a thing as "lambs' fry" in Australia...

Victor

"Steve Wertz" wrote in message
...
On Thu, 11 May 2006 01:29:41 -0400, DWACON wrote:

My dad fried scrapple for us in bacon grease he kept in a coffee tin --
the
grease was probably older than I was. It was still a tasty treat --
mainly
because I had no clue what it was I was gnoshing on...

Scrapple should be sliced 1/3" thick and dry fried so it's gets
crispy instead of runny. All the scrapple I make and buy would
turn to shit if any sort of oil were added to the pan.


The grease must have been VERY hot because it was popping like crazy. I
stood at a "safe" distance away from the kitchen and still caught a droplet.

YOW! MAAAAAAAAAAAAAAAA!


--
The generation that used acid to escape reality
is now using antacid to deal with reality
http://www.dwacon.com

Andy q wrote in :

OmManiPadmeOmelet wrote in news:Omelet-
:

What is 'scrapple'?

There Are Some Things Man Is Not Meant To Know.

lol It's just corn meal mixed with stock and meat to make sort of a
polenta. :-)
Sliced, fried and served with butter and syrup.


Not so fast!

Here's a scrapple recipe from the old days:

Scrapple
(Ponhaus)
--------

Have a small hog's head cut in half and have the eyes and brains
removed. Wash the head pieces and four hogs feet, scraping thoroughly
with a brush. Put in a large dutch oven, cover with cold water and
bring to a boil. Skim off the scum, cover the kettle and simmer for 2
to 3 hours or until the meat falls easily off the bones. Remove the
meat, chop it and discard the bones. Skim the fat from the broth,


Ok, thanks for that........ I was about to have breakfast!!

I think I'll just have coffee now.

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

LucasP wrote in news:Xns97C16068BEA6A9999999@
203.50.5.233:

Andy q wrote in :

OmManiPadmeOmelet wrote in news:Omelet-
:

What is 'scrapple'?

There Are Some Things Man Is Not Meant To Know.

lol It's just corn meal mixed with stock and meat to make sort of a
polenta. :-)
Sliced, fried and served with butter and syrup.


Not so fast!

Here's a scrapple recipe from the old days:

Scrapple
(Ponhaus)
--------

Have a small hog's head cut in half and have the eyes and brains
removed. Wash the head pieces and four hogs feet, scraping thoroughly
with a brush. Put in a large dutch oven, cover with cold water and
bring to a boil. Skim off the scum, cover the kettle and simmer for 2
to 3 hours or until the meat falls easily off the bones. Remove the
meat, chop it and discard the bones. Skim the fat from the broth,


Ok, thanks for that........ I was about to have breakfast!!

I think I'll just have coffee now.

Perhaps you should've read my post before bedtime???

Andy

Andy q wrote in :



Ok, thanks for that........ I was about to have breakfast!!

I think I'll just have coffee now.

Perhaps you should've read my post before bedtime???



I should have stuck my fingers in my ears and gone
"Lalalalalalalalalalalalalalalalalalalalalalal ala"
and not listened at all ;-)

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

"Steve Wertz" wrote in message
...
On Thu, 11 May 2006 01:29:41 -0400, DWACON wrote:

My dad fried scrapple for us in bacon grease he kept in a coffee tin --
the
grease was probably older than I was. It was still a tasty treat --
mainly
because I had no clue what it was I was gnoshing on...

Scrapple should be sliced 1/3" thick and dry fried so it's gets
crispy instead of runny. All the scrapple I make and buy would
turn to shit if any sort of oil were added to the pan.

It's being made wrong then!
Not enough corn meal......

Mom made a mean scrapple, we always fried it in butter. ;-d

She made it with a good, thick ham bone stock and corn meal.

Whyever would anyone BUY scrapple when it's so easy to make?

puzzled look
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article
,
Cindy Fuller wrote:

Calf fries (the genteel term for balls) are also on the menu of Clark's
Outpost up in Tioga, east of Denton.

Yep, they serve everything from soup to nuts.

When Cindy and I went to Clark's, we did not try that particular item.
But I recall that their ribs were excellent.

--
Julian Vrieslander

Cindy Fuller wrote:
(Victor Sack) wrote:

Steve Wertz wrote:

The only people who eats gonads in
Texas are the Mexicans. I have yet to see them on the menu
anywhere, but I do see them in the Mexican markets (and they're
not cheap either).

Lamb fries are on the menu at Cattlemen's Steakhouse in Forth Worth and
even though I'm not Mexican, I've eaten them there.... they were about
as bland as cotton wool.

Our own Dave Ross has put calf fries on the menu of his Ranchman's Cafe
in Ponder some time ago... they were not there yet on either of my two
visits.


Calf fries (the genteel term for balls) are also on the menu of Clark's
Outpost up in Tioga, east of Denton. Tioga strikes me as one seriously
white-bread town. We only went to Clark's Outpost once, just before we
moved to NC.

This is a stupid debate, everyone knows that Texans don't have gonads.


Sheldon

graham wrote:
"Victor Sack" wrote in message
Our own Dave Ross has put calf fries on the menu of his Ranchman's Cafe
in Ponder some time ago... they were not there yet on either of my two
visits.

I take it that you are referring to prarie oysters.

Deep-fried bovine testicles.

--Blair
"Tired of the euphemisms."

"Ms Leebee" wrote in
:


Hardly under 'breaking news', 'national news', or 'news of
importance'.
It's a light column, for amusement purposes.



And therein lies the problem.
Stevie is from Texass, and doesn't have the necessary funds to get a
much needed humour implant.

I'm going to show my caring/sharing side and make a donation of CY$30 to
kick off the fundraising to get Stevie that implant!!

Come on people, lets help him out!!


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

LucasP wrote:

snip much
Meat and *Maple* syrup??

BLECH!!

And yes, I know you have maple syrup on your bacon etc......

I use it on veges when I'm roasting them if I want really sweet, sticky
coating. Very rarely, I might add!!

--
Peter Lucas
Brisbane
Australia



I beg to differ:, try this:

Spicy Pork Tenderloin with Ginger Maple Sauce
active work time 30 min, total prep time 1 hour

2 tsp chili powder
1 tsp cinnamon
1 1/3 tsp salt
1 tsp pepper
1 (3/4 - 1 pound) pork tenderloins
1 Tbl butter
1/2 cup finely diced onion
1 Tbl grated or minced fresh ginger root
1/2 cup chicken stock
1/4 cup maple syrup
non-stick cooking spray

Combine chili powder, cinnamon, salt and pepper.

Rinse pork, pat dry, cut away any silver skin. Coat with spice mix and
let sit at room temperature for 30 minutes.

Heat skillet over medium heat. Add butter and melt. Saute onion until
lightly caramelized, about 10 minutes. Add ginger and cook 5 more
minutes. Add chicken stock and scrape bottom of pan to deglaze.
Simmer 10 more minutes. Add maple syrup and simmer 5 minutes. Set
aside

Heat large skillet over high heat, then lightly coat with cooking
spray. Sear tenderloins on all sides until browned. Place in a 13x9
inch baking dish.

Bake at 375 deg F until meat thermometer reads 150-160 for medium. Let
rest for 10 minutes. Pour sauce into baking dish over meat and return
to oven for 5 minutes. Remove from oven, and stir to deglaze bottom of
baking pan. Slice meat on the diagonal and spoon sauce over the top.



My notes: I coat the pork and refrigerate for as long as I need to,
like from AM to PM. I can never get all the silver skin off, it turns
out OK anyway. Caramelizing onions always takes me considerably longer
than 10 minutes. I make the sauce ahead of time if I need to, and
refrigerate, then I warm it slightly before it is needed. I have
forgotten the searing step and it turned out OK anyway. Slice it any
way you want. This dish is great for leftovers, naturally.
Betsy

"betsy" wrote in news:1147994087.671669.14230
@y43g2000cwc.googlegroups.com:



[Snip]


Thanks for that Betsy, it's now Achived for future use :-)



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915