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RJNorton · 11-07-2014, 04:54 PM

Three forum members are spending the day visiting sites in southern Indiana including the Lincoln Boyhood National Memorial. I believe they have plans to eat dinner tonight at the historic Log Inn. Joe Di Cola just sent this photo. Looks like they had good weather for their trip. Enjoy, guys!

Rob, Joe, and Gene

L Verge · 11-07-2014, 05:39 PM

I envy you taking this trip! Needless to say, I also checked out the history and the menu for the Log Inn. Please tell me what German fries are and also Fiddlers. I'm guessing that German fries are what we called Fried Potatoes (full slices of potatoes fried with onions?) and that Fiddlers are some sort of seafood. Seafood has to come in a shell in order to keep me happy, but I can handle catfish, croakers, salmon, tilapia, and of course tuna fish (as long as it has been introduced to mayonnaise, relish, and onions).

Eva Elisabeth · (This post was last modified: 11-08-2014 04:04 AM by Eva Elisabeth.)

(11-07-2014 05:39 PM)L Verge Wrote: I envy you taking this trip! Needless to say...

...I, too. As for the German fries - we call them "Bratkartoffeln", and it's what you would do with leftover boiled potatoes - slice them and "fry" them in a pan the next day with onions and bacon bits (for those who like it good and solid), and dress all with herbs - rosemary, thyme, parsley or chives (or other).

Laurie, could you handle pickled herring? That's one of the most traditional dishes here (at the Baltic Sea) served with Bratkartoffeln (and green beans):

Jim Garrett · 11-08-2014, 08:22 AM

I hope these fine men will find the time to post some pictures of their recent adventure including some of the Log Inn.

Gene C · 11-08-2014, 11:09 AM

Unfortunately we were unable to eat at the Log Inn. We showed up only to find out they don't take credit cards.
The building has undergone quite a transformation (enlargement) since Abraham Lincoln's time. This gives us something to look foreword to the next time we visit.

The rest of the day was great and I hope to have a few photo's for you soon

L Verge · 11-08-2014, 01:30 PM

(11-08-2014 03:52 AM)Eva Elisabeth Wrote:
(11-07-2014 05:39 PM)L Verge Wrote: I envy you taking this trip! Needless to say...
...I, too. As for the German fries - we call them "Bratkartoffeln", and it's what you would do with leftover boiled potatoes - slice them and "fry" them in a pan the next day with onions and bacon bits (for those who like it good and solid), and dress all with herbs - rosemary, thyme, parsley or chives (or other).

Laurie, could you handle pickled herring? That's one of the most traditional dishes here (at the Baltic Sea) served with Bratkartoffeln (and green beans):

The German fries are what we call fried potatoes or hash browns and are usually a breakfast food. Of course, I'm one of those gourmands who prefers to have breakfast food for dinner. Now you've made me hungry.

However, the thought of pickled herring just removed my hunger!

Eva Elisabeth · (This post was last modified: 11-08-2014 01:36 PM by Eva Elisabeth.)

You wouldn't get German fries nor any potatoes or fried food for breakfast in Germany!

L Verge · 11-08-2014, 02:24 PM

Not even bacon? Fried ham with red-eye gravy? Fried eggs? I ain't comin'!

Eva Elisabeth · (This post was last modified: 11-08-2014 06:56 PM by Eva Elisabeth.)

I'm afraid not. Cold bacon though. For choice: bread or buns with cheese, cold cuts, jam, honey, or chocolate spread; müsil (or cereals) with milk or yoghurt; fruit; boiled eggs.

L Verge · 11-08-2014, 07:32 PM

I guess I could settle for a slice of buttered toast with a soft-boiled egg on top. It would sure be better with a side order of bacon OR scrapple! I love scrapple.

Linda Anderson · 11-08-2014, 08:25 PM

(11-08-2014 07:32 PM)L Verge Wrote: I guess I could settle for a slice of buttered toast with a soft-boiled egg on top. It would sure be better with a side order of bacon OR scrapple! I love scrapple.

Laurie, what is scrapple?

Eva Elisabeth · (This post was last modified: 11-09-2014 04:27 PM by Eva Elisabeth.)

http://en.m.wikipedia.org/wiki/Scrapple
"Scrapple, also known by the Pennsylvania Dutch name panhaas or 'pan rabbit,' is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish and thus is a rural American food of the areas surrounding Philadelphia, Baltimore, Washington D.C., eastern Pennsylvania, New Jersey, Maryland, Delaware, eastern Virginia, and the Delmarva Peninsula.

It is arguably the first pork food invented in America. The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called 'Pannhaas,' 'panhoss,' 'ponhoss,' or 'pannhas' in parts of Pennsylvania. The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual 'Apple Scrapple Festival' in Bridgeville, Delaware."

Laurie, in Germany you would get "Panhas" in Westfalia (the Dortmund area), but served on whole grain rye bread.

L Verge · (This post was last modified: 11-09-2014 09:59 AM by L Verge.)

(11-09-2014 02:56 AM)Eva Elisabeth Wrote: http://en.m.wikipedia.org/wiki/Scrapple
"Scrapple, also known by the Pennsylvania Dutch name panhaas or 'pan rabbit,' is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish and thus is a rural American food of the areas surrounding Philadelphia, Baltimore, Washington D.C., eastern Pennsylvania, New Jersey, Maryland, Delaware, eastern Virginia, and the Delmarva Peninsula.

It is arguably the first pork food invented in America. The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called 'Pannhaas,' 'panhoss,' 'ponhoss,' or 'pannhas' in parts of Pennsylvania. The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual 'Apple Scrapple Festival' in Bridgeville, Delaware."

Laurie, in Germany you would get "Panhas" in Westfalia (the Dortmund area), but served on whole grain rye bread. (Toast and white bread are at all not that popular.)

Thanks, Eva, for supplying the answer to Linda. I was raised on store-bought scrapple and love it. It comes in a loaf form, and we always sliced it thin so that it could fry crisply - especially around the edges. I already said that I was accused of being a "white breader" by my in-laws, but I prefer my scrapple between two slices of buttered white toast.

My mother often made a modern version of it just using regular sausage meat (Bob Evans brand usually). She combined the sausage with water, salt, garlic powder, sage, and yellow cornmeal. That would steam in the top of a double boiler for several hours and then be put in a loaf pan to chill. She called it Philadelphia Scrapple and said it was a Pennsylvania Dutch recipe. We have a fairly large Amish community in Southern Maryland, and their Saturday markets have some delicious things for sale. I don't remember ever seeing scrapple offered there, however. Perhaps because it requires refrigeration.

Right now, for the few true farmers left in Southern Maryland, it is hog killing time. For our ancestors, every conceivable part of the hog was used in some manner - from feet to chitterlings to bladders (elasticity made them useful in covering canning jars and also as "balloons" for children to play with), etc. Even bread could be flavored with crackings, the tiny scraps of well-fried rind left after the lard was rendered. Pork was the mainstay of most early households.

Some of you who have studied the Booth escape route in detail know that there is a Cracklingtown Road involved in the search. This was named after the community gathering place where neighbors helped neighbors in the difficult job of slaughtering and butchering the hogs after the first real frost in November.

Linda Anderson · 11-09-2014, 11:21 AM

Thank you, Eva and Laurie, for explaining scrapple. The cornmeal reminds me of polenta which I grew up with and still love.

I found a site that explains what scrapple tastes like. The answers range from meat loaf with pork, fried turkey stuffing with ground meat in it, sweet cream of wheat and a hot dog.

https://answers.yahoo.com/question/index...729AACKqQ4

L Verge · 11-09-2014, 03:31 PM

The one who said "fried pate" comes the closest, IMO. I would also say you could mix ground sausage into the polenta and fry it to get a similar consistency and taste. The one who said sweet cream of wheat and the other who tried it with maple syrup have a ways to go on the taste meter.