Tuesday, November 5, 2013

Brinner, Philadelphia style

If you don't don't what brinner is, it's breakfast for dinner, obviously. The other night we had breakfast for dinner featuring two Mid-Atlantic region delicacies, pork roll and scrapple. Until I met my husband, who is from Philadelphia, I had never heard of pork roll or scrapple, but I have grown quite fond of them. We have to order it online so we can't have it very often and when we do, it's such a treat!

They are both meat. Kind of...

Pork roll kind of tastes like Spam but is smoky and tangy (pictured below right, pink sliced looking "meat")

And I'm going to leave it up to Wikipedia to explain scrapple (pictured below left, brown mush looking "meat"): Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sagethymesavory, black pepper, and others are added.[2][3] The mush is formed into loaves and allowed to cool thoroughly until set.

Sounds delicious, huh? Well it is. It really is.

Scrapple (brown mush) and pork roll (pink slices)

Another part of the breakfast was eggs. Eggs over easy. Well, that's what I and most of America would call them but my husband thinks they are called dippy eggs. DIPPY EGGS. They are dippy because the yolk is left runny and you can DIP your toast in it. Dippy eggs.

"dippy" eggs



xoxo
stef

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