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Scrapple is fully cooked when purchased. It is then typically cut into 1 ⁄ 4-to-3 ⁄ 4-inch-thick (0.6 to 1.9 cm) slices and pan-fried until brown to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried. Scrapple can also be broiled. Scrapple is usually eaten as a breakfast side ...
On pages 45-46 the author provides us with a brief, ballpark description of the difference between 'scrapple' and 'pawn-haus'. Panhas is certainly German in origin; the recipe and cooking instructions are in "Praktishes Kochbuch für die Deuteschen in Amerika" (Milwaukee, Wisconsin, 1879), pages 357 and 87 respectively.
In archaeology, lithic analysis is the analysis of stone tools and other chipped stone artifacts using basic scientific techniques. At its most basic level, lithic analyses involve an analysis of the artifact's morphology, the measurement of various physical attributes, and examining other visible features (such as noting the presence or absence of cortex, for example).
Scrapple is kind of like sausage, in that it uses some of the less appetizing parts of the animal to create a flavorful dish. Scrapple uses up the parts of the pig that can't be dired and cured ...
Cotswold stone – oolitic limestone used for building and roofing in the Cotswolds; Dent Marble (not a "true marble"; Crinoidal limestone) Frosterley Marble – northern England (not a "true marble") Hamstone – Building stone from Somerset; Headington stone – A limestone from Oxford; Hopton Wood stone – Type of limestone
Early observers saw the processing of mast using stones, and one later recreation achieved similar results: nuts were placed, one at a time, on stone (an "anvil" stone) and then struck with a smaller "hammer" stone: "As nuts were cracked in this manner a pit developed in the lower stone; the pit deepened as additional nuts were cracked, and ...
Kay Bhothinard and Peter Field knew their home was in need of some TLC. But they didn't know it would end up on PBS's "This Old House."
In the US, flour only has to "pass between stones" once during its manufacture to be regarded as stoneground, and it has been claimed that a significant proportion of flour sold as stoneground in the US has not been processed in this way, being ordinary roller-ground wholemeal.