buckytom
Chef Extraordinaire
i know it sounds weird, but along those lines fried scrapple is good on buttered wheat toast with grape jelly.
oooh, oooh, oooh! my West Coast Scrapple is here! steve, one of the WCS owners, bless him, enclosed the following note in my package: 'vit, have a free lb on us. thanks for the support. steve' what a sweetie! for that, i will 'like' you guys on facebook forever! guess what i'm having for lunch today, folks?
That is so sweet of him! He sent you my portion after all, what a great little business!
OK that does it Vit. I want to be best friends with Steve too, because I'm too lazy to make my own. He's on the west coast? Maybe I could go visit him. Are you gonna share his website at least?
dawg, dawg, dawg, you wouldn't be so quick to give away your portion if were you to have the teensiest tantalizing taste of this WCS scrapple off of my fork.
ask your dh, he can tell you....
As my grandmother (a farmer's daughter) used to say "You can use every bit of a pig except the oink"!folks who ask "do you know what's in that" are probably eating a power bar with unpronouncable chemicals, and drinking something blue full of corn syrup.
justniki, if my description of making scrapple bothers you, keep away from all fast food...and never watch Food Inc.
with the exception of refined salt, all food comes from living matter. killing it and not using all of its parts is wasteful. sausages, pates, soups stews, etc are all ways we use up the tougher and more difficult parts be they broccoli stalks or duck hearts. Don't be afraid of food. Get in there and discover the world!