In defense of scrapple
( 8:57 AM)Hubby must not read my blog very often, because he loves scrapple but didn't jump to its defense after my somewhat critical post on the mixed meat.

His sister, though, certainly did! Adriane says:
I will defend our beloved Scrapple to my dying day!! People are 'afraid' of scrapple, because it is assumed that the 'scraps' are swept off the butcher room floor or are taken from the tails, toes or ears of the swine. NOT SO! The 'scraps' are merely the ppieces of meat so small they cannot be sold - so they are salvaged to make an AWESOME product! There are several other types of meats and foods that are created by congealing them from boiling the bones, and internal organs of the animal for superb flavor, not just scrapple.
I admire her commitment to the still-questionable-in-my-mind meat product, but I'm still not a fan.
Meanwhile, from the other half of our family, my sister Louise weighs in:
I would eat some scrapple if it is sliced very thin and fried very crisp and brown. Scrapple's problem is it is UGLY FOOD. Maybe add a little red dye? olives? Oh well.
Well, she's got me on one point. Maybe it is the look, not the taste, that bothers me so much.


My name is Joan and I'm a lifelong Yorker. Throughout high school and college, I swore I was getting out of here as soon as possible. Now, a few years later, I can't think of anywhere I'd rather be. I love my town. And, as a local editor, I hear every day how much you love your towns, too. So read along and chime in as I talk about all the things I've come to be fascinated about in York County, both old and new - like the proper way to make hogmaw and the fact that one of my new MySpace friends is my ex-fiance's other ex-fiancee. Hey, only in York County.






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