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Mm.m.m.m.m, scrapple!
There, somebody had to say it.
Good to see you on the Forum, Jack!
Dear 36654:
I once found myself in a country tavern overlooking the Rhein. It was a traditional sort of place where social events just needed a good putsch. Simple heavy planked tables bore the stein rings of Olympic drinking bouts and held huge plates of coarse rye bread, accompanied by crocks filled with something that I thought was sweet butter. This substance was the color and consistency of shortening. No stranger to most indigenous food, I spread some on my bread and ate it with gusto. My German host looked on with amazement.
He explained I was eating "Schmaltz," or clarified goose fat. Germany is another one of those places where they eat every part of an animal, except the noise it makes. I thought the schmaltz was okay. Your recipe for pig butter sounds like something similar. It even has a similar name. I have had cracklin' but again, I was in the deep south. The depression and the years following the war between the states got people eating anything. I once saw a starving southern belle swallow a whole political speech ÔÇö promises, lies and all ÔÇö after it had been fried in lard. Never underestimate the power of pig fat.
Sincerely,
Jack Riepe/ AKA Steel Mammoth
Dear 36654:
He explained I was eating "Schmaltz," or clarified goose fat. Sincerely,
Jack Riepe/ AKA Steel Mammoth
Move along... nothing for you to see here... I bet you will not even suck crawfish heads.
Mine all on a boat & by choice!!! (at least that's what my "geneological brother" tells me) which is what I tell hillbillies that accuse me of being a "carpetbagger", i.e., "at least I'm here by choice, not chance"!My ancestors were never asked to leave anyplace. They were generally escorted.
Jack Riepe/AKA Steel Mammoth
Dear Mike:
I am now devoting my editorial skills toward serious technical writing. I want to be known as the "Organic Mechanic." My first story will be "How To Lubricate The Final Drive Splines of a K75 with Schmalz..." It begins, "Catch a good-sized goose and aim the secondary business end at the exposed splines. Give the goose a good squeeze. Be prepared to alter your aim." The story ends with, "Garage floor spillage is a pain. Sincerely,
Jack Reeperbahn
We just wanted to put some Schmalz in the Grits to make them taste better......
My ancestors were never asked to leave anyplace. They were generally escorted.
Jack Riepe/AKA Steel Mammoth
Dear Mike:
I made 9 trips to Germany as a travel writer and was sober a total of 45 minutes. Not the 45 minutes it took to get from the airport to the hotel on each trip, but 45 minutes for all 9 trips. You're lucky I can remember that Germany is somewhere between Ireland and China. I stayed in hotels where the average room rate per night (over a two-night stay) was more than i paid for a Volkswagen Beetle in 1972... (These were Kempinski Hotels. I never got the tab, so I didn't care.) In 1985, somebody gave me a Mercedes-Benz 500 SEC to road test on the Autobahn. I remember thinking, "I don't know who the hell these folks think I am, but for once I'm going to keep my mouth shut." I did all my Christmas shopping that year on the Reeperbahn (Hamburg's fabulous red light district), because the section sounded so much like my last name. Oddly enough, it is not a highway. I remember more about the "Snowsuit Girls" than I do about the goose grease. I can prove it too.
I made friends in Germany, on the Reeperbahn, actually. One of those ladies came over here to see me recently. She is 87-years-old now. She put her arm around me and whispered, "Do you remember the schmalz?"
Jack Reeperbahn
Haben Sie vergessen? Das discussion ist "Grits"!
Baked Garlic & Cheese Grits
Ingredients
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar
Directions
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.