Author Topic: Mush and Eggs for Lunch (Read 5420 times)

Smokin Don · « **Reply #-1 on:** January 22, 2015, 01:41:53 PM »

Jan 22 2015

For lunch today I had some crispy fried mush and eggs. I fried the mush in bacon grease 10 minutes and then flipped for another 8 minutes. I then poured off the grease and did the eggs covered for self-basting.

That sure hit the spot, I love the mush fried extra crisp, a dab of butter on top and salt and pepper. Maple syrup is good on it too if you want sweet.

I haven’t made my own mush for ages; instead I buy some in a tube, Jaxon brand. I didn’t know you made mush Jaxon! If you do your own the trick is to get it cooked down enough; if you don’t it has too much water in it and will pop like crazy. My Mom used to make the best mush.

I found this at a little country store that has a lot of Walnut Creek Amish style products where I buy my butter. It was made in a loaf pan and fried up nice with no popping. I coat it in a little flour too before frying and that helps.

Smokin Don

smokeasaurus · « **on:** January 22, 2015, 01:44:57 PM »

Don't mean to get mushy

, but I would sure like a plate of that

drholly · « **Reply #1 on:** January 22, 2015, 01:50:28 PM »

oh boy, that looks good!

muebe · « **Reply #2 on:** January 22, 2015, 02:00:46 PM »

I would take two plates!

sliding_billy · « **Reply #3 on:** January 22, 2015, 02:09:59 PM »

Are we talking real livermush? If so, I'm in!

hikerman · « **Reply #4 on:** January 22, 2015, 02:12:13 PM »

Breakfast, lunch, dinner? This looks good and would be fine anytime! Good looking plate Don!

teesquare · « **Reply #5 on:** January 22, 2015, 02:17:49 PM »

Hey Don! Is it liver - or corn mush?

sliding_billy · « **Reply #6 on:** January 22, 2015, 02:20:39 PM »

Quote from: teesquare on January 22, 2015, 02:17:49 PM

Hey Don! Is it liver - or corn mush?

Since he said Amish, I was thinking it might be the Pennsylvania Dutch equivalent of livermush... scrapple.

aliengriller · « **Reply #7 on:** January 22, 2015, 02:22:35 PM »

Makes me think of my maternal grandmother. She was allergic to wheat and we had this often for breakfast. Love it. Thanks for the memories. Wife won't make mush for me--I have made it and freeze after cutting. Good stuff--especially in the bacon grease!

teesquare · « **Reply #8 on:** January 22, 2015, 02:25:37 PM »

Quote from: sliding_billy on January 22, 2015, 02:20:39 PM

Quote from: teesquare on January 22, 2015, 02:17:49 PM
Hey Don! Is it liver - or corn mush?

Since he said Amish, I was thinking it might be the Pennsylvania Dutch equivalent of livermush... scrapple.

Yeah..me too - but then again...the color of it makes me think it may be corn?

Smokin Don · « **Reply #9 on:** January 22, 2015, 03:31:22 PM »

If you were from Ohio you would know it's cornmeal mush not liver mush!

I did have liver mush in S.C. once, it was ok but would not make a steady diet of it. Don

It is made just like cooking grits but you pour in a loaf pan and let set up in the fridge then slice and fry. The same as fried polenta. I like to cut it 1/4 inch thick and fry crisp enough it is finger food! Here is what it looks like in a loaf.

TwoPockets · « **Reply #10 on:** January 22, 2015, 03:45:05 PM »

What is mush?

ACW3 · « **Reply #11 on:** January 22, 2015, 04:19:38 PM »

I used some pre-made polenta for my SV short rib meal recently. Therefore, I would love a plate like you prepared.

As far as liver mush and scrapple, I'm not a terribly big fan. My PA grandparents and my Mother used to cook up scrapple. Never developed a taste for that. Tried liver mush when I moved to NC. It was okay, but won't be a regular in our household. I did try something with liver mush quite a while ago. I gave it a heavy smoke on my MAK with hickory pellets. To me, it helped a lot. Not enough to do it again anytime soon, however.

Art

teesquare · « **Reply #12 on:** January 22, 2015, 04:42:20 PM »

Quote from: ACW3 on January 22, 2015, 04:19:38 PM

I used some pre-made polenta for my SV short rib meal recently. Therefore, I would love a plate like you prepared.

As far as liver mush and scrapple, I'm not a terribly big fan. My PA grandparents and my Mother used to cook up scrapple. Never developed a taste for that. Tried liver mush when I moved to NC. It was okay, but won't be a regular in our household. I did try something with liver mush quite a while ago. I gave it a heavy smoke on my MAK with hickory pellets. To me, it helped a lot. Not enough to do it again anytime soon, however.

Art

Next time, wrap the slices of liver mush in bacon - then fry it. When cool enough to handle - carefully unwrap - and throw away the liver mush.

drholly · « **Reply #13 on:** January 22, 2015, 04:47:23 PM »

Quote from: teesquare on January 22, 2015, 04:42:20 PM

Quote from: ACW3 on January 22, 2015, 04:19:38 PM
I used some pre-made polenta for my SV short rib meal recently. Therefore, I would love a plate like you prepared.

As far as liver mush and scrapple, I'm not a terribly big fan. My PA grandparents and my Mother used to cook up scrapple. Never developed a taste for that. Tried liver mush when I moved to NC. It was okay, but won't be a regular in our household. I did try something with liver mush quite a while ago. I gave it a heavy smoke on my MAK with hickory pellets. To me, it helped a lot. Not enough to do it again anytime soon, however.

Art

Next time, wrap the slices of liver mush in bacon - then fry it. When cool enough to handle - carefully unwrap - and throw away the liver mush.

When I travel, I like to try the local specialties... sometimes I like them - others... well... not so much. Tried some scrapple on one trip - no offense to scrapple lovers, but not again. When I saw this post, T, I was nervous... but had to laugh at the end...