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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blankverses
2009-12-02 05:09 pm UTC (link)

My Nana and her large Italian family are from Pottstown, PA. I can tell you for a certainty that when she was still alive and living with us, there was scrapple in our house at all times. Almost like emergency rations line up in the cupboard. Nana called those emergencies breakfast, and broke out the scrapple at every given opportunity.

I was down for it when I was younger, but haven't really had any since I moved to college and then out on my own, and have worked my way around into being scared to try it again. Because that blots out a portion of my childhood if my adult tastebuds have wised up to what's going on in that can.

That being said, I'm pleased to note the crazy vintage wanking was about scrapple. I'd say "who does that", except knowing my family, my great-grandmother and everyone of similar generation were wanking about it, too.

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sgaana
2009-12-02 08:47 pm UTC (link)

... "can"?

I've never encountered canned scrapple. Sealed in plastic, yes; wrapped in butcher paper, yes.

(Am also from the Philly area. I've never stopped loving scrapple. I did indeed go through a period where I didn't have it much, after I moved to Boston; except when visiting home. Nowadays when I go home to visit, it is almost always on the menu for dinner on one of the nights. I just make mom pan-fry up the biggest mess of scrapple she can.)

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	edelweiss 2009-12-02 09:45 pm UTC (link)
	i'm also from philly and even though i've been a vegetarian for 18 years, scrapple is one of the only 2 meat-products i kinda miss. (the other being lox.) (Reply to this)(Parent)

	gunshou 2009-12-03 02:13 am UTC (link)
	The idea of canned scrapple sounds even more repugnant than what's actually in scrapple, yuck. I'm imagining Spam, just...more pebbly. ~~Also a Philly area-to-Boston transplant. But alas, not reared on scrapple. :)~~ (Reply to this)(Parent)(Thread)

	sgaana 2009-12-03 03:17 am UTC (link)
	I don't know, man... I think that if your scrapple is "pebbly", then someone has done something very, VERY wrong to the scrapple. It should really just be kinda mushy. (Full disclosure: I quite like Spam, as well. SPiced hAM! What's not to love?) (Reply to this)(Parent)

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