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Old 01-11-2014, 03:21 PM   #31
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Originally Posted by Kayelle View Post
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?

shop here for West Coast Scrapple

here you go, kayelle: the guy you want to cozy up to is 'uncle steve', steve deLaVergne. but i'm sure that any one of these scrapple-lovin' guys can hook you up....
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Old 01-11-2014, 03:46 PM   #32
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Originally Posted by vitauta View Post

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....
DH said he was in it for the maple syrup. Thanks for posting the website, Vit, this guy deserves the business for customer service like that!

Upon perusal of the site, it actually sounds pretty good!
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Old 03-02-2014, 04:27 PM   #33
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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!
As my grandmother (a farmer's daughter) used to say "You can use every bit of a pig except the oink"!

Actually the scrapple sounds a bit like our brawn (aka headcheese in some areas.) which is made from the meat off the head (so long since I made it that I can't remember if the brain went in as well - no skin or snout though but the tongue did).
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