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Post by rizzuto on Mar 15, 2023 17:59:21 GMT -5
Thanks to you two Tar Heels for the barbecue seminar. Now I'm thinking of doing a North Carolina BBQ tour, from Asheville to Wilmington and all points in between. I'll have to convince My Better Half that we can do this without gaining weight (keep that FitBit whirring.) We have so many great regional cuisines in this country. I do appreciate the education you guys are providing. Ironic that you mention a barbecue tour. I have a good friend, who I call the Prince of Pork, who is obsessed with barbecue. He and his wife just finished a 4 day barbecue tour of eastern North Carolina. He ate at 12 restaurants in 4 days. One day he ate at 4 restaurants in one day starting at 10 in the morning. He is not over weight which is a miracle. Did he provide a ranking of the restaurants on his tour? |
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Post by inger on Mar 15, 2023 18:24:52 GMT -5
Thanks to you two Tar Heels for the barbecue seminar. Now I'm thinking of doing a North Carolina BBQ tour, from Asheville to Wilmington and all points in between. I'll have to convince My Better Half that we can do this without gaining weight (keep that FitBit whirring.) We have so many great regional cuisines in this country. I do appreciate the education you guys are providing. Ironic that you mention a barbecue tour. I have a good friend, who I call the Prince of Pork, who is obsessed with barbecue. He and his wife just finished a 4 day barbecue tour of eastern North Carolina. He ate at 12 restaurants in 4 days. One day he ate at 4 restaurants in one day starting at 10 in the morning. He is not over weight which is a miracle. The absolute best barbecue I ever had was back around 1990 when my brother in law retired from the navy. They called it a good old South Carolina pig pickin’. They had a nice huge hog there and I consumed a LOT of beer and a LOT of pork that day. I remember my poor brother in law proudly introducing me to his former commander and me sticking out my hand and saying “The name is Bond, James Bond.” But my point was that I couldn’t choose whether the dark pork or the light tasted better that day. Good lord. This spellchecker actually changed the work light to “koochie” in the previous sentence. I almost fell off the toilet… 😂 |
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Post by Renfield on Mar 15, 2023 18:44:09 GMT -5
Ironic that you mention a barbecue tour. I have a good friend, who I call the Prince of Pork, who is obsessed with barbecue. He and his wife just finished a 4 day barbecue tour of eastern North Carolina. He ate at 12 restaurants in 4 days. One day he ate at 4 restaurants in one day starting at 10 in the morning. He is not over weight which is a miracle. Did he provide a ranking of the restaurants on his tour? I'd be interested in those rankings as well. |
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Post by pippsheadache on Mar 15, 2023 19:24:29 GMT -5
Liver mush sounds a lot like scrapple, a Philly staple. Can any of you compare the two? Similar. I think scrapple uses more varied, umm, "parts" (everything but the squeal) but both come in a loaf which is usually cut into slices and fried. Mush may be a bit more minerally due to higher liver content. By the way, I'm not a fan of liver per se, but love me some livermush, sometimes called liver pudding. I haven't eaten a ton of scrapple, tho. Everything but the squeal is a good way to put it. It's not an accident that the first syllable is "scrap." Pretty much whatever is left over after the last sausage has been made. But livermush sounds very much like a first cousin. Scrapple is kind of a once a year -- or maybe every three years -- thing for me, usually with reluctant relatives on board, just to pay homage to our family's Philly roots. I have to have eggs and maybe even pancakes with it to ease the journey through the digestive system. We make it a social occasion, the dietary equivalent of a polar bear plunge. If there is a step down from Scrapple, it might be Oscar Meyer Sandwich Spread. |
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Post by pippsheadache on Mar 15, 2023 19:29:30 GMT -5
Similar. I think scrapple uses more varied, umm, "parts" (everything but the squeal) but both come in a loaf which is usually cut into slices and fried. Mush may be a bit more minerally due to higher liver content. By the way, I'm not a fan of liver per se, but love me some livermush, sometimes called liver pudding. I haven't eaten a ton of scrapple, tho. In Louisiana, dirty rice and rice dressing (similar) often have a certain amount of liver with the pork, beef, or combination being used. I enjoy both with and without liver, but some people are staunchly against the organ meat. I have always liked liver, whether it was calf's liver and onions, fried chicken livers, or mixed in with a pot of dirty rice. Don't forget the foie gras. The apotheosis of liver. To paraphrase Herman Melville, who learned me the word apotheosis. |
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Post by rizzuto on Mar 15, 2023 19:33:01 GMT -5
Similar. I think scrapple uses more varied, umm, "parts" (everything but the squeal) but both come in a loaf which is usually cut into slices and fried. Mush may be a bit more minerally due to higher liver content. By the way, I'm not a fan of liver per se, but love me some livermush, sometimes called liver pudding. I haven't eaten a ton of scrapple, tho. Everything but the squeal is a good way to put it. It's not an accident that the first syllable is "scrap." Pretty much whatever is left over after the last sausage has been made. But livermush sounds very much like a first cousin. Scrapple is kind of a once a year -- or maybe every three years -- thing for me, usually with reluctant relatives on board, just to pay homage to our family's Philly roots. I have to have eggs and maybe even pancakes with it to ease the journey through the digestive system. We make it a social occasion, the dietary equivalent of a polar bear plunge.
If there is a step down from Scrapple, it might be Oscar Meyer Sandwich Spread.  My third brother Edward used to like that sandwich spread. Always reminded me of vomit. Mayo and mustard was fine for me. Some of my wife's family eat sandwiches with pads of butter on each slice of bread. They believe mayonnaise is awful. |
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Post by rizzuto on Mar 15, 2023 19:39:42 GMT -5
I just found a picture of fried liver mush!  |
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Post by pippsheadache on Mar 15, 2023 19:40:48 GMT -5
Everything but the squeal is a good way to put it. It's not an accident that the first syllable is "scrap." Pretty much whatever is left over after the last sausage has been made. But livermush sounds very much like a first cousin. Scrapple is kind of a once a year -- or maybe every three years -- thing for me, usually with reluctant relatives on board, just to pay homage to our family's Philly roots. I have to have eggs and maybe even pancakes with it to ease the journey through the digestive system. We make it a social occasion, the dietary equivalent of a polar bear plunge.
If there is a step down from Scrapple, it might be Oscar Meyer Sandwich Spread. My third brother Edward used to like that sandwich spread. Always reminded me of vomit. Mayo and mustard was fine for me. Some of my wife's family eat sandwiches with pads of butter on each slice of bread. They believe mayonnaise is awful. My next-youngest brother had a sandwich spread phase after eating it at a friend's house. Our mother didn't want that stuff in the refrigerator in case in might contaminate actual food. We used to laugh at the ingredients, which had a disturbing preponderance of chemical additives, but the one we laugh about to this day is "partially dehydrated pork fatty tissue." I think it might have been banned by the FDA back in the 70s. |
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Post by pippsheadache on Mar 15, 2023 19:42:54 GMT -5
I just found a picture of fried liver mush! It looks a lot like Scrapple. Sliced a little thinner, at least in this photo, and perhaps a smidgen more solid. But definitely in the same food group, whatever that might be, |
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Post by pippsheadache on Mar 15, 2023 19:46:21 GMT -5
If Kaybli is glancing at this thread it might be undermining his Michelin-star restaurant experience. Don't look Kaybli!!
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Post by Renfield on Mar 15, 2023 19:47:18 GMT -5
I just found a picture of fried liver mush! I usually dispense with the parsley garnish. |
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Post by Renfield on Mar 15, 2023 19:48:51 GMT -5
I just found a picture of fried liver mush! It looks a lot like Scrapple. Sliced a little thinner, at least in this photo, and perhaps a smidgen more solid. But definitely in the same food group, whatever that might be, I prefer it and usually see it cut a little thicker. |
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Post by Renfield on Mar 15, 2023 19:52:45 GMT -5
If Kaybli is glancing at this thread it might be undermining his Michelin-star restaurant experience. Don't look Kaybli!! Never been there, but I'm pretty sure livermush and scrapple aren't on the menu at 4charles. Probably should dock it 1/2 star. |
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Post by rizzuto on Mar 15, 2023 20:48:04 GMT -5
My third brother Edward used to like that sandwich spread. Always reminded me of vomit. Mayo and mustard was fine for me. Some of my wife's family eat sandwiches with pads of butter on each slice of bread. They believe mayonnaise is awful. My next-youngest brother had a sandwich spread phase after eating it at a friend's house. Our mother didn't want that stuff in the refrigerator in case in might contaminate actual food. We used to laugh at the ingredients, which had a disturbing preponderance of chemical additives, but the one we laugh about to this day is "partially dehydrated pork fatty tissue." I think it might have been banned by the FDA back in the 70s. Wouldn't that be similar to a pork chop cooked by Inger?  |
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Post by rizzuto on Mar 15, 2023 20:50:01 GMT -5
If Kaybli is glancing at this thread it might be undermining his Michelin-star restaurant experience. Don't look Kaybli!! Is there a way to say liver mush in French and make it an appetizer? |
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