Scrapple, it's what's for breakfast.
Everyone loves vintage wank, and everyone loves food wank. So what happens when we mix the two of them together?

Pure Gold.

In thoroughly modern fashion, EPICURE’s recipe was almost immediately wikified. PORCUPINE warned against over-frying the scrapple, A HOUSEKEEPER swapped in Graham flour, and MIDDLETOWN gave her method for removing excess grease.

Only PHYSICIAN seemed content with the dish as it was, calling it “a positive luxury, throwing the Frenchman’s pâté de foie gras entirely into the shade.”

As always, the haters far outnumbered the fans: One reader declared that he’d just as soon fry bread in lard and eat it than partake in what others called an “abominable mess,” a “culinary fraud upon the stomach” and a great way to contract trichinosis.

Many thanks to the NY Times for the excellent ~~wank report~~ article.

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queencallipygos
2009-12-02 03:51 pm UTC (link)

I first encountered scrapple on an 8th-grade field trip to Pennsylvania Dutch country. Me and the other girls from my room all got to our hotel breakfast table, saw a slab of this mysterious something on our plates, and started guessing what it was -- sausage? cornbread? One girl bravely took a taste, and we all asked her what it was -- "I think it's meatloaf," she said, mystified.

We finally asked the waiter what it was, and he proudly said, "it's scrapple!" And then when we asked what THAT was, he said, "It's little pieces of dead animals ground up into a patty!"

We left it on our plates.

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	Re: undomielregina 2009-12-02 06:09 pm UTC (link)
	Personally, I love scrapple. It's got a nice peppery flavor and a great texture (imo, properly cooked it's crispy on the outside and creamy on the inside.) Then again, I love organ meats, so dubious provenance doesn't bother me much. (Reply to this)(Parent)

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