“His producer just plopped down on my couch and started texting.“It was just like they were at home,” Womack added. Adam Gerard has been mildly obsessed with scrapple ever since he was introduced to it at the age of 15. That’s kind of amazing, and it doesn’t happen by accident.”The Delaware Maid segment of “Dirty Jobs” will air some time in December or January.Original content available for non-commercial use under a Creative Commons license, except where noted. Extra time was needed, Womack said, to set up each stage of filming, and to deal with Rowe’s occasional verbal flub.“For instance, when we went to take the meat out of the pots, it took him three times to get what he had to say right,” Womack said.Because of the crowded conditions, she didn’t get to see what was going on in each room and thus has no idea what the edited show will look like.When the day was over, Rowe told Womack he was exhausted, but happily so.“It was hot, and when we were done, he came right into the house, sat at the kitchen table and autographed a bunch of hats,” she said. Moving on: the scrapple itself is pure joy. Update (03/11/2012) : Delware Online has a super-detailed article on Hughes' successes and struggles since Dirty Jobs, the fire, and beyond . Cooked and stirred in four large pots, it is run through a grinder and returned to the pot, where cornmeal, flour, salt, pepper and sage are added.The result, a thick grayish gruel, is pumped into molds and refrigerated. Habbersett scrapple is the #1 in Philly for a reason, and that's because it's absolutely delicious. “He worked the machine that puts the scrapple in the pans. The Discovery Channel's "Dirty Jobs" show dropped by Felton July 27 where host Mike Rowe learned firsthand the intricacies of making scrapple.Blink, and you’ll drive right past the Hughes’ Delaware Maid Scrapple plant west of Felton.That little piece of real estate got some national attention recently when the Discovery Channel’s hit show “Dirty Jobs” and its host Mike Rowe dropped by to spend a day making scrapple.Not that manufacturing the popular delicacy really is a dirty job — cleanliness at the tiny plant is a must — but the old saw that its ingredients include “everything in the pig but the oink” gives scrapple a somewhat undeserved reputation in some quarters.Delaware Maid was chosen, according to Supervising Producer Scott Popjes, because much of the work is done by hand and because the show had yet to do a story in Delaware.The firm’s turn in the spotlight came up after co-owner Lora “Dolly” Womack’s nephew sent in an application via the television series’ website. A day later, the chilled one-pound block of meat and fat is wrapped in plastic, labeled and eventually sent off to stores throughout the state.It’s a job that’s gone on since Womack’s grandparents, Thomas and Edith Hughes founded Delaware Maid in 1933. Unfortunately, the only product I can find in Virginia Beach is from one of your competitors who utilizes a large-scale commercial process which produces a fair product at best. Written by Hughes was the brand of choice to many who know them and, as a result, has left numerous breakfast plates empty since the fire and many asking when Hughes will be back. He just jumped right in there.”Rowe said he expected the work would be no walk in the park.“I was a little surprised by the sheer physicality of it, though,” he said. “Mike doesn’t have his head up in the clouds, he’s just as normal as can be.”As for Rowe, he learned a thing about how families work together in small businesses, especially in Delaware.“I don’t really know how they do it,” he said.
Blink, and you’ll drive right past the Hughes’ Delaware Maid Scrapple plant west of Felton. Throw some slices in the pan and your nose is filled with absolute happiness from the delectible aroma. The Discovery Channel's "Dirty Jobs" show dropped by Felton July 27 where host Mike Rowe learned firsthand the intricacies of making scrapple. I'm a big fan of quality... Scrapple.
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