February 18, 2010
Yes, oyster scrapple!The latest strutter on the scrapple scene (suddenly featuring crab scrapple and vegetarian scrapple and - was it inevitable? - foie gras scrapple) has surfaced on Oyster House's brunch menu, with two sunny-side-up eggs in the entourage. It's chef Ted Manko's take on the once-resolutely pork breakfast loaf - an oyster scrapple that dawned on him at the counter of a local diner. It's hot and creamy inside, a bit of fritter in character, the oysters nicely seasoned with toasted fennel seed and cayenne pepper, its requisite cornmeal and buckwheat filler cooked polenta-style in the oyster juices.
April 6, 1989 |
The world is all a fleeting show Since Adam ate the apple Its smiles of joy Its tears of woe Deceitful shine Deceitful flow - There is nothing true but - scrapple. - From a dinner speech in 1906 Pigs. Squealin' before the slaughter. Their breakfast-plate fate. Soon they will be scrapple. Or a hot dog at the ball park. Maybe ham hocks for soup base. Chitterlings, anyone? Mmmm, mmmm, mmmm. Christian butchers - gourmet scrapple chefs transforming hogs into haute cuisine - slaughter, dismember, grind, process, cure, cook, slice and package the 30,000 oinkers that become meat for the eating every week at Hatfield Quality Meats Inc.'s massive pork and beef processing plant on Funks Road.
November 3, 1995 |
Scrapple must be the ultimate mystery meat. "What's in this?" I asked 30 years ago at my first breakfast in Philadelphia. "You don't want to know. Just eat it," said the future father of my children. And so I did. Yum. Thirty years later, a vague "pig stuff" is all I want to know about what's in scrapple, a local staple for more than 130 years. In the interests of accuracy and education, it could be time to help your kids get the facts straight. The Howell Living History Farm plans to do that on Saturday during four hours of bacon-, sausage- and, yes, scrapple-making.
May 17, 2012 |
The scrapple education of Marshall Green began in earnest three years ago, maybe a little longer. It was a mysterious meat to him, the great-grandson of the operator of a Jewish deli, Abe's by name, which eventually begot Murray's, the Bala Cynwyd fixture. Green had opened his own place, Cafe Estelle, on a hidden stretch of Fourth Street, south of Spring Garden. And soon it became known for extraordinary brunches (the "Spring Scramble" last week featured fiddlehead ferns, English peas and asparagus)
July 18, 1987 |
Habbersett Bros. Inc., a leading maker of that uniquely Philadelphia dish, scrapple, may be moving from its home in Delaware County to Wisconsin. Sale of the company to Johnsonville Foods of Sheboygan, Wis., in 1985 ended years of wrangling within the Habbersett family over the ownership and management of the firm, family members said. But a new controversy erupted this month between Johnsonville Foods and officials of Middletown Township, where the scrapple-maker has been located since it was founded by Isaac Habbersett in 1840.
October 10, 2007
October is Philly Plays Scrabble month - organized by ASAP and the Free Library of Philadelphia to promote literacy. What started out as a series of Scrabble tournaments last year has expanded into 42 clubs with 700 children playing weekly in elementary, middle and high schools across the city. As a result, Philadelphia is known as the nation's first Scrabble City, according to the National Scrabble Association. This year's Philly Plays Scrabble events will take place in 17 library branches and are open to children and adults, thanks to support from Comcast, Hasbro, the Knight Foundation, the National Scrabble Association, PNC Bank and Verizon.
October 20, 1993 |
When Sean McDonough and Tim McCarver discussed the ingredients of Philadelphia scrapple during a telecast of the National League Championship Series, they inadvertently threw the audience a curve that would have made even Jim Bunning jealous. "Intestines," said McDonough. Yes, McCarver concurred. And then, wounded Philadelphia scrapple-ites let out a hog squeal of hurt, followed by shipments of scrapple to CBS in New York along with details on how it was really made. Scrapple lovers were determined to set the record straight.
January 1, 1999 |
The cut of scrapple was sliced thin, a robust quarter of an inch, with a soft, creamy interior sandwiched between its crisp top and bottom. Since this was a buffet, more than one of the triangular slices made a generous leap - with help, of course - onto my plate. To some, it might seem curious that I would be at the Swann Lounge, in the Four Seasons Hotel, at a $45 Sunday brunch, and at this particular moment the focal point amid all the lavish opulence and wealth of selection would be, well, scrapple, the very embodiment of frugality.
April 16, 1991 |
E. Harper Habbersett 3d, 79, of West Chester, who made scrapple for half a century, died Saturday at Riddle Memorial Hospital in Media. Mr. Habbersett was co-owner and vice president of Habbersett Bros. Inc. of Middletown Township, Delaware County. The sausage-maker was one of the first companies in the nation to mass-produce scrapple, the Philly breakfast favorite. Mr. Habbersett didn't like suits and ties. He would usually be found in the factory off Knowlton Road, wearing a white smock, white cotton pants and rubber boots.