A sad day for us Breakfast fanatics!

Correspondent:: "Rev. Richard Skull"
Date: 25 Jan 2005 10:14:04 -0800

--------
<
MILFORD - Russell R. Kirby of Milford died Saturday, Jan. 22, 2005, in
his home. He was 96.

Mr. Kirby was born in Milford, son of the late Alexander and Carrie
Kirby.

He was raised on a small farm near Milford Neck, where he learned the
fine art of making sausage and scrapple from his mother.

After attending Milford High School, he started a little market in
Milford, along with his mother, where he sold and delivered groceries
and meats, including sausage and scrapple. They would make scrapple
using his mother's recipe, and more than 50 years later that same
closely guarded recipe produces hundreds of thousands of pounds of
scrapple each year, with production still done traditionally in cast
iron pots.

In 1946, Russell Kirby and John Holloway bought a processing building,
some used equipment, a truck, and started what is known today as Kirby
and Holloway.

In 1952 the company opened a restaurant in Dover. They soon had two
restaurants in the mid-1960s, when Mr. Holloway decided to retire.

Today, Kirby and Holloway products are served in restaurants, hotels
and available in retail chains in many states, as well as shipped
overseas.

Mr. Kirby was involved in standardbred horse racing and belonged to the
Delaware Standardbred Owners Association, the U.S. Trotting Association
and Cloverleaf Standardbred Owners Associationb. He was the owner of
Federal Hanover, Milford Hanover, Pleasant Lady and Spunout, to name a
few horses.

He was a member of Christ Episcopal Church of Milford, where he served
on the vestry board committee. He served on The Milford Building and
Loan Association, and served as a director on the Delaware State Fair
board and Harrington Raceway board of directors for many years.

In addition to his parents, he was preceded in death by three brothers,
Paris C. Kirby, Joseph C. Kirby and Wilber W. Kirby; and a sister, Lulu
Kirby Walls.

He is survived by his loving wife of 47 years, Blanche L. (Elliott)
Kirby; a son, Russell Rudy Kirby II of Milford; a niece, Olivia Kirby
Thomas and her children Glenda, Carol, Gail and Tommy; two nephews,
John Clayton Kirby and Osborne Walls and his children, Butch, Brad and
Chris.

Friends may call from 6 to 8 p.m. Wednesday in Melvin Funeral Home,
15522 S. DuPont Highway, Harrington.

Services will be 1 p.m. Thursday in the funeral home. The Rev. Joseph
E. James will officiate.

Burial will be in Milford Community Cemetery, Milford.

Instead of flowers, a memorial contribution may be made to Christ
Episcopal Church of Milford, 200 Church St., PO Box 191, Milford, DE
19963 or the Delaware Standardbred Owners Association Scholarship Fund,
830 Walker Square, Dover, DE 19901.>>

THE BEST SCRAPPLE! EVER!!!!!

Correspondent:: "Rev. Richard Skull"
Date: 25 Jan 2005 10:14:44 -0800

Correspondent:: "iDRMRSR"
Date: Tue, 25 Jan 2005 13:24:16 -0500

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Oh, man. The Islamics just don't know what they are missing. Why Scrapple
is better'n 72 virgins any day of the week, especially Saturday.

Now, I gotta admit, I think I've had K&H scrapple oncet or twicet, but my
balls out favorite brand is RAPA (Ralph and Paul Adams). Hope nothing ever
happens to them guys.

Hey, who will make scrapple for our children's children, anyhow? This
matter should be referred to the Department of Education for immediate
remediation to insure that scrapple exists through the coming ages.

And let's hope someone remembers to bring a few tons of it along on the
Pleasure Saucers, come X day.

[*]
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Correspondent:: phy
Date: Tue, 25 Jan 2005 20:37:07 GMT

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"iDRMRSR" wrote in
news:6-2dnde074FSE2vcRVn-gA@giganews.com:

> Oh, man. The Islamics just don't know what they are missing. Why
> Scrapple is better'n 72 virgins any day of the week, especially
> Saturday.

What the hell is scrapple?

-phy

Correspondent:: "iDRMRSR"
Date: Tue, 25 Jan 2005 15:56:55 -0500

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>>What the hell is scrapple?

You wouldn't want to know.

But basically, after the slaughter and butchering of the hogs, there is a
lot of tissue left over. The hairless/boneless parts of that tissue,
combined with corn meal, some blood, spices, and all ground up into a paste,
is cooked in lard and then pressed into a nice loaf about the size of a
pound of real butter, maybe a bit bigger.

You slice it off and fry it up for breakfast. Eat enough of it and you will
start going MEOOOOWWWWW! because it looks just like cat food.

For reasons unknown, it's really popular in the Philadelphia and south into
Delaware and Maryland (Delmarva) area, and amongst the Amish here and there.
Not to be confused with the more Southern delicacy of Liver Pudding, or
perhaps Souse, which are similar, but miss the tender subtlety of the Low
Country food technicians entirely.

Unbeknownst to many in the US, there is a similar delicacy in rural Quebec,
up in Canarda there, called Cretons. Cretons is a similar cleanup
operation, only it's about half lard, and meant to be spread on toast.

Poor hommes patay, you know.

The preceeding has been provided by the iDRMRSR Scrapple Information and
Organ Meat Answer Consistency as a pubic deformation service. If you are
not the intended recipient, well, then, fuck you.

[*]
-----

Correspondent:: Zapanaz
Date: Tue, 25 Jan 2005 15:25:40 -0800

--------
On Tue, 25 Jan 2005 15:56:55 -0500, "iDRMRSR"
wrote:

>You wouldn't want to know.
>
>But basically,

lol

--
Zapanaz
International Satanic Conspiracy
Customer Support Specialist
http://joecosby.com/
"The only difference bewteen a madman and myself
is that I am not mad."
- Salvador Dali

Correspondent:: Artemia Salina
Date: Wed, 26 Jan 2005 03:18:48 -0500

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On Tue, 25 Jan 2005 15:56:55 -0500, iDRMRSR wrote:

>>>What the hell is scrapple?
>
> You wouldn't want to know.
>
> But basically, after the slaughter and butchering of the hogs, there is a
> lot of tissue left over. The hairless/boneless parts of that tissue,
> combined with corn meal, some blood, spices,

So then if one were to replace the speedy-dry used in slaughter house
clean-up with corn meal, one could make scrapple from the floor sweepings?

--
0:-) 0:-) 0:-) 0:-) (-:0 (-:0 (-:0 (-:0
0:-) Artemia Salina (-:0
0:-) Surrounded by Angels (-:0
0:-) 0:-) 0:-) 0:-) (-:0 (-:0 (-:0 (-:0

Correspondent:: "paco"
Date: Wed, 26 Jan 2005 07:18:30 -0500

--------

"Artemia Salina" wrote in message
news:pan.2005.01.26.08.18.48.141374@sheayright.com...
> On Tue, 25 Jan 2005 15:56:55 -0500, iDRMRSR wrote:
>
> >>>What the hell is scrapple?
> >
> > You wouldn't want to know.
> >
> > But basically, after the slaughter and butchering of the hogs, there is
a
> > lot of tissue left over. The hairless/boneless parts of that tissue,
> > combined with corn meal, some blood, spices,
>
> So then if one were to replace the speedy-dry used in slaughter house
> clean-up with corn meal, one could make scrapple from the floor sweepings?

this sounds like scrapple scrapple. It'll be on walmart's shelves by summer.
Watch for it.

Correspondent:: König Prüß, GfbAEV
Date: Wed, 26 Jan 2005 12:57:17 GMT

--------
paco wrote:
>
>"Artemia Salina" wrote in message
>news:pan.2005.01.26.08.18.48.141374@sheayright.com...
>> On Tue, 25 Jan 2005 15:56:55 -0500, iDRMRSR wrote:
>>
>> >>>What the hell is scrapple?
>> >
>> > You wouldn't want to know.
>> >
>> > But basically, after the slaughter and butchering of the hogs, there is
>a
>> > lot of tissue left over. The hairless/boneless parts of that tissue,
>> > combined with corn meal, some blood, spices,
>>
>> So then if one were to replace the speedy-dry used in slaughter house
>> clean-up with corn meal, one could make scrapple from the floor sweepings?
>
>
>this sounds like scrapple scrapple. It'll be on walmart's shelves by summer.
>Watch for it.
>
>

This is my favorite! It's the best! IMHO
http://www.rapascrapple.com/index2.html
(they ship anywhere)

Correspondent:: "Kevin Cunningham"
Date: Wed, 26 Jan 2005 20:32:36 GMT

--------

; "GfbAEV" wrote in message
news:NsMJd.91760$w62.26185@bgtnsc05-news.ops.worldnet.att.net...
> paco wrote:
>>
>>"Artemia Salina" wrote in message
>>news:pan.2005.01.26.08.18.48.141374@sheayright.com...
>>> On Tue, 25 Jan 2005 15:56:55 -0500, iDRMRSR wrote:
>>>
>>> >>>What the hell is scrapple?
>>> >
>>> > You wouldn't want to know.
>>> >
>>> > But basically, after the slaughter and butchering of the hogs, there
>>> > is
>>a
>>> > lot of tissue left over. The hairless/boneless parts of that tissue,
>>> > combined with corn meal, some blood, spices,
>>>
>>> So then if one were to replace the speedy-dry used in slaughter house
>>> clean-up with corn meal, one could make scrapple from the floor
>>> sweepings?
>>
>>
>>this sounds like scrapple scrapple. It'll be on walmart's shelves by
>>summer.
>>Watch for it.
>>
>>
>
> This is my favorite! It's the best! IMHO
> http://www.rapascrapple.com/index2.html
> (they ship anywhere)
>

Obviously I'm a southerner so I've never scrapled, I have head cheesed but
not much and my probation officer says I better not again. I wish the web
site (above) showed me what scapple looked like. The more you yetis talk
about it and the less I see it I begin to think of it like lutefisk (Yuck!).

Rev. Dr. Junior Mints
Anti-Pope of Atlanta

Correspondent:: "nu-monet v7.0"
Date: Wed, 26 Jan 2005 13:53:03 -0700

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Kevin Cunningham wrote:
>
> Obviously I'm a southerner so I've never scrapled...

Down south, a scrapple would be called an "ackenpucky",
which just means a bunch of stuff thrown together. It
varies in use depending on the meal.

For breakfast, as example, ackenpucky would be grits
mixed with scrambled eggs, some ground sausage or
chopped fried bacon and maybe a gravy.

A dinner ackenpucky would be something like hamburger
mixed with greens and scrambled eggs, hominy kernals
and a hot sauce or salt and pepper.

As I mentioned otherwise, a scrapple is a corn meal
mush plus basically, liver. But fried mush was pretty
universal.

I recommend getting a cheap small box of corn meal in
the store and making a small amount to fry with syrup.
It is much like grits in flavor, but with more texture.

--
Herring communicate with each other
via a high-pitched, "raspberry"-like
sound emitted from their anuses.
These noises are not produced by
digestive gases.
-- from 'The New Scientist'

Correspondent:: "iDRMRSR"
Date: Wed, 26 Jan 2005 16:07:52 -0500

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Hey, here's a pic of (yum, yum) genyoowine scrapple. Oh, Dobbs does this
make me hongry:

http://www.godshalls.com/smokedpork.html

It's the stuff besides the toast and eggs in the picture. Kinda looks like
a thin slice of toast after it's fried up. Sold in one pound "loaves".
OhmyBOB my digestive enzymes are pre-cumming at the thought of this.

[*]
-----

Correspondent:: HellPope Huey
Date: Thu, 27 Jan 2005 01:13:58 GMT

--------
In article <41F8032F.548C@succeeds.com>,
"nu-monet v7.0" wrote:

> Down south, a scrapple would be called an "ackenpucky",
> which just means a bunch of stuff thrown together. It
> varies in use depending on the meal.

Down south, you would already have been rolled in flour and fried up
right purdy like.

--

HellPope Huey
When she brought out the chicken,
he knew it had become sexual

"When that climax lightning bolt
comes roaring down your loins,
there's only one thing on your mind:
Why in the hell is everybody else on this bus
starin' at me?"
- Dennis Miller, "I Rant, Therefore I Am"

"The fact that the portion of your brain
that governs your sexual drive
is being eaten away by spirochetes
is no basis upon which to begin a relationship."
- "House"

Correspondent:: König Prüß, GfbAEV
Date: Wed, 26 Jan 2005 23:05:14 GMT

--------

"Kevin Cunningham"
>; "GfbAEV" wrote in message
>news:NsMJd.91760$w62.26185@bgtnsc05-news.ops.worldnet.att.net...
>> paco wrote:
>>>
>>>"Artemia Salina" wrote in message
>>>news:pan.2005.01.26.08.18.48.141374@sheayright.com...
>>>> On Tue, 25 Jan 2005 15:56:55 -0500, iDRMRSR wrote:
>>>>
>>>> >>>What the hell is scrapple?
>>>> >
>>>> > You wouldn't want to know.
>>>> >
>>>> > But basically, after the slaughter and butchering of the hogs, there
>>>> > is
>>>a
>>>> > lot of tissue left over. The hairless/boneless parts of that tissue,
>>>> > combined with corn meal, some blood, spices,
>>>>
>>>> So then if one were to replace the speedy-dry used in slaughter house
>>>> clean-up with corn meal, one could make scrapple from the floor
>>>> sweepings?
>>>
>>>
>>>this sounds like scrapple scrapple. It'll be on walmart's shelves by
>>>summer.
>>>Watch for it.
>>>
>>>
>>
>> This is my favorite! It's the best! IMHO
>> http://www.rapascrapple.com/index2.html
>> (they ship anywhere)
>>
>
>Obviously I'm a southerner so I've never scrapled, I have head cheesed but
>not much and my probation officer says I better not again. I wish the web
>site (above) showed me what scapple looked like. The more you yetis talk
>about it and the less I see it I begin to think of it like lutefisk (Yuck!).
>
>Rev. Dr. Junior Mints
>Anti-Pope of Atlanta
>
>

Naw! Not ljutefisk! Think of it like grits, but not just plain ol' bland grits,
but grits with STUFF!

When I lived in Richmond, for breakfast you got grits with everything,
whether you asked for them or not. In fact, if you did ask for grits, they'd
look at you like you're weird, of course it comes with grits!

If you put grits and sausage through a blender it might be like that.

Correspondent:: "Rev. Richard Skull"
Date: 26 Jan 2005 16:56:07 -0800

--------
< cheesed but
not much and my probation officer says I better not again. I wish the
web
site (above) showed me what scapple looked like. The more you yetis
talk
about it and the less I see it I begin to think of it like lutefisk
(Yuck!).

Rev. Dr. Junior Mints
Anti-Pope of Atlanta >>

I prefer my Scrapple cooked crisp. I know people who like it soggy.

I Might have to bring a few pounds up to X-Day if I make it there this
year. Give Pressure some Breakfast Competition!

Correspondent:: "just john"
Date: 25 Jan 2005 12:59:11 -0800

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phy wrote:
> What the hell is scrapple?
>

Iced tea made from junk auto parts.

Correspondent:: "Rev. Richard Skull"
Date: 25 Jan 2005 14:15:48 -0800

--------
<>

Well, lets just say you can't make it withour the "scraps" of the pig.
K&H ia better then RAPA. They have 40% more Pig Anus!

Correspondent:: "Doktor Dark"
Date: 26 Jan 2005 12:54:07 -0800

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I say let's not waste meat by making it out of HUMANS! Nobody'll taste
any difference anyway.

Correspondent:: "nu-monet v7.0"
Date: Tue, 25 Jan 2005 15:23:13 -0700

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phy wrote:
>
> What the hell is scrapple?
>

Scrapple is a technique to turn something delicious,
generally yummy and scrumptuous into something near
inedibly loathesome and revolting.

That something is called "corn meal mush".

CMM is an easy to make delicacy, mixing dry corn meal
with a few other ingredients such as milk, sugar, a
pinch of salt, etc., then slow cooked in a double
boiler to a particular point, then poured into a
narrow bread pan. After it sets a while, it sort of
hardens up to a mildly rubbery consistency. Then you
cut slices out of the pan and fry them in hot oil,
until you get crispy brown edges, serving with a dab
of butter if you are very jaded, or just plain pancake
syrup. It is very, very hot, so you have to be careful
putting it in your mouth, which is hard, because it
looks so good. And it is just the thing for cold
mornings when you are tired of bacon, eggs, pancakes,
waffles, grits, and especially cereal.

It is utterly ruined by the addition of ground pigs
liver, and the other gunk they add to it in lieu of
sugar, to make it taste like shit, calling this culinary
abortion "scrapple." It cooks up much the same.

--
"We're going to take things away from
you on behalf of the common good."
-- Hillary Clinton

Correspondent:: "Rev. Richard Skull"
Date: 25 Jan 2005 11:05:38 -0800

Correspondent:: König Prüß, GfbAEV
Date: Wed, 26 Jan 2005 13:16:50 GMT

--------
"Rev. Richard Skull" wrote:
>< >
>MILFORD - Russell R. Kirby of Milford died Saturday, Jan. 22, 2005, in
>his home. He was 96.

>
>THE BEST SCRAPPLE! EVER!!!!!
>

I believe that it could be the best scrapple. People get passionate about scrapple!
I like mine broiled golden crispy on the outside, and with apple sauce with cinnamon
and three fried eggs and toast.

Coincidentally, my fav scrapple is also from Delaware!
http://www.rapascrapple.com/index2.html

Hey! You're a welder, right? I was thinking about my time in the shipyards,
and I remember that some of the welders had spiffy leathers, suede bib-tops
that were either nice dark green or russet--they had major gloves, too--
gloves that went up and covered their shoulders. Welding inside the ships,
they had air hoses and breathing masks, major bad air!

I read that they had a major acetylene explosion up in Jersey, three dead!

Anyway... Yay, scrapple!