Cooking question (Mike)...
What's the secret to deep frying scrapple?
I tried it last weekend in my new (lil tiny) deep fryer and all it did was disintegrate it.It went in looking like a (relatively) thin slice of scrapple and came out looking like crispy, brown lace. I don't know if what I'm going to make for dinner tonight is officially Shepard's Pie, but, it's gonna be my version of it. What I'm gonna do is brown a big load of beef.
Season it with Nature's Seasonings, seasoned salt and whatever else smells good. Garlic, probably... just a taste.
Put onions, corn and peas in it.
Add some Hunter's Sauce.
Let it cook for a bit, then throw it into a casserole dish.
Top it with mashed taters and shove it in a 350 degree oven til the taters brown.
Maybe save some of the Sauce for "gravy"... Then, if I'm far enough along with whatever cleaning thing I'm doing by then, maybe... juuuuuust maybe, I'll bake a cake. I don't know yet. Anyway... sun'll be going down enough to drop the temp soon and then I'll have to get all the feathered critters (and the rabbit) back in, so I guess it'd behoove my ass to shaddap and get their shit done. Back later. Peace
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