Breakfast Meats

MURDOC1 wrote:... Bologna is not a breakfast meat as it will never be seen on any country dinner menu in the "sides" or "extras" column...

You're right about it not being a breakfast meat. But, ah contraire mon frere. Fried bologna is on some menus up my way. Just fry up a couple of 1/4" thick slices in a frying pan. Serve it up with mash potatoes and gravy.....and don't forget northern Maine's famous "ployes" (buckwheat pancakes). I love it! YUMMMMMMMMMMM!

Where's the "all of the above" option?

And, for the record, I love scrapple: pork fat, spices and cornmeal. Mmmmmmm.

Due to its eccentricity in the world of breakfast meats, i cannot allow such a specific meat into a general poll. I repeat A GENERAL POLL. Kudos to you stalwart supporters of scrapple. It takes a strong man to stand up for boiled head meat and entrails.

Yup on those Ploys Sterling40, funny how breakfast around the country is diverse. Grits suck by the way. Traveled much, tried them all?, taste is in the eye of the beholder!

Kevin

Chicken fried venison and eggs......... there's nothing better on Gods green earth

If you've had it... you know what I'm talkin' about. Damn.... that's good stuff right there

My favorite as a kid was fresh pan-fried lake fish and scrambled eggs!

By the way, the breakfast food requiring the stongest stomach has to be pickled pigs knuckles...

In the summer, after a few good fishing trips, I'll toss a few mackerel in with me eggs. YUM!!

Speaking of stomach churning breakfast foods....I was in China twice for about ten days and though I certainly had fine four star hotel accommodations, the breakfast menu included some indigenous favorites. Of particular note would be the mud carp as a prime candidate for morning wretching. It was hard to discern if the buffet dish, served every morning in a beautiful silver chaffing dish, was actually carp or just the mud !

I was in China myself about 10 years ago and don't recall mud carp. In the 3 cities I visited, Hong Kong, Guanzhou and Kunming the breakfasts were always good, even the more exotic dishes. Maybe it is a local speciality?

And lets not forget a big greasy Italian sub after a night of heavy drinkin'
Hey hunny...... hows your stomach now?

OH, it's just

Entrails DO NOT go into the kettle at my house on butcherin' day. My recipe for scrapple is very specific, and contains no junk or EYEBALLS! Good fresh pork liver, (better than beef liver any day!) black pepper, cornmeal, buckwheat flour, and pork trimmin's. (the measurements of ingredients are a closely guarded family secret)
Any good farm boy (or girl) knows the best pork liver comes strait from the kettle! I always get extra livers just to munch while we cook the scrapple.

I like to eat egg in breakfast

I also enjoy all the meats listed. It's a toss up for the best, the hash or bacon. But I enjoy a good kielbasa with breakfast also.

But its all bad for us......