Californians pronouncing Pennsylvania town names....
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Tunkhannok, Kishacoquillas, Conodoguinet, Wallenpaupack, Nesquehoning. Looks like the California folks got a lot of the easy ones.
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Tunkhannok, Kishacoquillas, Conodoguinet, Wallenpaupack, Nesquehoning. Looks like the California folks got a lot of the easy ones.
Also Macungie and Aquashicola. I'm from Pakmerton, so these towns were in the vicinity.
Then you are not from PA.
As the name implies it is the scraps from the butcher shop. Somehow they bind all of the scraps together, I don't want to know how. My mom would slice it up and fry it and serve it for breakfast. We usually put syrup on it.
Scrapple is known in Ohio and Delaware. There is an Apple Scrapple festival in a small Delaware town, but I can't remember which one. Scrapple is an Amish (PA Dutch) thing I believe. First saw it on a menu at a Dutch Pantry back in the late 60's or early 70's when I was a kid.
And another name to add: Mocanaqua, right across the river from Shickshinny.
And another name to add: Mocanaqua, right across the river from Shickshinny.
Scrapple also contains corn mush to make it nice and crispy on the outside and yummy on the inside when fried.
For all "Pennsylvania Guys",no matter where they may now be, there's this classic:
Scrapple gets no respect because of the name. If you called it polenta with pancetta you could charge twice as much. It's basically a mixture of pork products (snout probably included) mixed with corn meal and pressed into a loaf. It's bacon/sausage flavored along with some other spices, so what's not to like? You slice it maybe 1/2 inch thick and fry it up until the sides crisp up and the center soft, and serve it with eggs as a breakfast meat. If you can get over the name, it's really good. It's big around Philly and most diners do an excellent job.
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A
anon_1eeb2b426hv3y
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Given you're from the vicinity, I assume you meant to write Palmerton.
Several of the native american names offered above are fun, but are actually pretty easy to pronounce. It's typically the Dutch and Welsh names that people struggle most with: Bala Cynwyd, Tredyffrin, ...
My word, feelin' like Cliff Clavin this faux Monday.
Scrapple is made from the pigs head meat, liver and kidneys.
It is cooked in a big cast iron kettle then run through a grinder, put back in the kettle with water and brought to a boil. When it is boiling, salt, pepper, flour, corn meal and buckwheat flour are added. Then it is cooked until it thickens, stirring constantly. Then poured into pans where it cools and solidifies.
You might have been born in PA. You might have lived in PA.
But if you ain't heard of scrapple you ain't from PA.
I just asked another PA native and he didn't know what it was either. So I'm not the only one. Maybe it's more of an eastern PA thing.You might have been born in PA. You might have lived in PA.
But if you ain't heard of scrapple you ain't from PA.
To the Amish, Pennsylvania Dutch and where i grew up it's called Pon Haus.
Also- 'Pennsylvania Style'. Anything that ends with the Hatchy Milatchy theme song can't be all bad.....right?
