I always mix some salt/pepper into flour to dip it in before frying, helps hold it together.

It is actually rather easy to make yourself if you can't find it in a local store.

I went to the supermarket last night (a pretty big Pathmark) and they don't have scrapple. I don't want to miss out on anything so I'll keep looking. Maybe I'll hit the pork store.

Around my area I find it in the cooler with the breakfast meats, i.e. sausage & bacon section; I've never seen it frozen.

If you get the supermarket brand I would suggest trying to find, and I am not sure if this is spelled correctly but, "gunno's" brand, it's got excellent flavor.

The brick will be gray in color, when you slice it make sure the knife is very sharp, other wise it will crumble apart, also as you fry it, wait until it gets a nice crispy texture on one side before you flip it over, just enough to crisp it is really all you need, add a little salt and pepper and its good to go.

On my electric grill I do 350 for nine minutes on each side for 1/4" - 3/8" slices.

Around my area I find it in the cooler with the breakfast meats, i.e. sausage & bacon section; I've never seen it frozen.

On my electric grill I do 350 for nine minutes on each side for 1/4" - 3/8" slices.

When I cook my mountain man breakfast in a dutch oven, I add in a layer of Scrapple and cook it just as you posted.

Don't ever remember cooking it in anything other than a cast iron skillet or griddle.

I fry it first in a cast iron skillet then layer it in the duch oven with the rest of the ingredients.

If you get the supermaket brand I would suggest trying to find, and I am not sure if this is spelled correctly but, "gunno's" brand, it's got excellent flavor.

The brick will be gray in color, when you slice it make sure the knife is very sharp, other wise it will crumble apart, also as you fry it, wait until it gets a nice crispy texture on one side before you flip it over, just enough to crisp it is really all you need, add a little salt and pepper and its good to go.

Martins Grocery chain(Giant foods) in WInchester and Front Royal would have Scrapple, ponhoss and souse along with fresh cut bacon and suasage in their butcher meat case.

But we had the Rapa bricks from the breakfast meats case growing up

Sounds something like the French Canadian ground pork spread called gorton.

http://allrecipes.com/Recipe/Gorton-French-Canadian-Pork-Spread/

Sounds something like the French Canadian ground pork spread called gorton.

http://allrecipes.co...an-Pork-Spread/

FR, That's a great web site, Thanks.

I'm going to make up a pot of Pulled Pork with KY Bourbon sauce...

http://allrecipes.com/recipe/bourbon-whiskey-bbq-sauce/detail.aspx

FR, That's a great web site, Thanks.

I'm going to make up a pot of Pulled Pork with KY Bourbon sauce...

http://allrecipes.co...uce/detail.aspx

Thanx also to FR for the site !!!!

All this talk is making me excited to go home and cook something !!!!

The pork store?

Yes. It's like a butcher shop. If you've ever seen The Soprano's, they hang out in a pork store called Satriale's.

Livermush....One of the finest pork products made.

As for bbq.....I'm partial to the (NC) eastern(vinegar) style bbq but there's something to be said for Lexington style.

If any of y'all and In NC and want the best bbq available head to Ayden NC. There's no comparison.

http://www.skylightinnbbq.com/

Holy dang crab is expensive!!!!!!! I was gonna make the crab mushrooms. Gonna have to wait til I get my christmas check.

Raider, get imitation crab meat.

An old friend use to make crab cakes out of Rock or Blue Fish, d**n they were good, I had a hard time telling the crab from the fish cakes.

Fried crab cakes are where its at. You gotta pick the meat for em yourself. If you buy it I'd say use jumbo lump but fresh picked is better.