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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sequinedlizard
2009-12-02 07:42 pm UTC (link)

I've only had scrapple once. It wasn't bad, although trying to describe it to others leads to interesting looks. The fact it was cooked by my very quiet scruffy, muscley, hairy, befanged woodsman friend that tended to answer questions with one word is just extra bonus.

"Patrick, what is this?"
"Scrapple."
"What's it from?"
"Pig."
"What parts?"
"Leftover."
"What color is it before you cook it?"
"Grey. Eat."

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	come_love_sleep 2009-12-02 08:06 pm UTC (link)
	I would like to meet this friend. (Reply to this)(Parent)(Thread)

sequinedlizard
2009-12-02 08:10 pm UTC (link)

He's the person I'd want if I was trapped on a desert island. He wove his own kilt, put together the table in his dorm room so could work on chain mail and it was held together mainly by how the parts leaned together, he was a sculptor in bronze, a photographer, and had a penchant for practicing throwing knives/spikes/whatever.

He also looked like what romance novels mean when they say "wild man."

If you live in Maryland, look around Peabody. He does grounds work there when he's not making really amazing jewelry or taking care of animals.

I admit to being slightly jealous of his wife :)

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	brennalarose 2009-12-03 04:04 am UTC (link)
	Oh, my. fans self (Reply to this)(Parent)(Thread)

sequinedlizard
2009-12-03 04:33 am UTC (link)

Indeed. He was the one who taught me how to swordfight, and still brings out all the sharp pointy objects whenever our group gets together. He's shaved his facial hair, but he's still ridiculously well built.

I bunked in his room my sophomore year of college, and I almost slipped in the puddles of drool from the people ogling him all the time. Can't say I blame them :) I totally would've shagged him silly if that had been an option.

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sgaana
2009-12-03 03:21 am UTC (link)

My favorite way to describe scrapple is "American haggis!"

Note: this does not actually help with getting people to think about trying to eat it You also have to specify that the cooking method is entirely different. But the principle is the same, really.

(I once had haggis in Scotland that had basically been prepared kinda like scrapple, kinda like corned beef hash. It was DELICIOUS, and avoided that whole "boil the life out of it" problem.)

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sequinedlizard
2009-12-03 03:32 am UTC (link)

I had haggis when I was at a conference in Scotland. I tried it because, hey, I was a guest. It was much better than people would think. I even had seconds :)

I liked the scrapple fine when I had it, as well. It's just not something I've bought and made for myself since. I sort of forget it exists until it comes up in discussion.

I can imagine both would work well as hash, though.

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	cmdr_zoom 2009-12-03 04:54 am UTC (link)
	I suspect I would be a lot like "You eat sausage. Hell, you love sausage. You can get through this." deep breath and making sure there's a clear path to the exit and/or the trash, just in case) (Reply to this)(Parent)

	rachel_pi 2010-01-07 04:36 am UTC (link)
	My dad describes scrapple as "everything but the oink". (Reply to this)(Parent)

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