vitauta
Executive Chef
scrapple, so far as i know, originated in the pennsylvania dutch area of the state. it is best known for being a breakfast loaf, made from pork meat and cereal fillers. when i say "pork" i am speaking primarily of pork scraps, organ meats and offal, yes, offal--got your juices flowing yet?
now, time for some good news: the stuff is sinfully delicious--or can be. in the right hands. if seasoned right. but i've had enough crusty, mouthwatering squares of scrapple over the years to know it's worth pursuing.
the main reason i'm talking about scrapple (again) just now, is that i came across a west coast scrapple website, and have ordered a one pound brick of their scrapple from them--for $25.00. well, most of that is for shipping. what possessed me to do that? i sometimes think i must be a little crazy, myself. but the point is that scrapple has such an incredible potential quotient that it just may - be - worth - it!!
here's what i know about this much touted pork product: the origins are pennsylvania dutch--as they would almost have to be. the genius here has perfected his scrapple recipe using pork hocks instead of organ meat and offal. he has worked on this labor of love for over 40 years, producing a scrapple that is leaner and healthier, but has retained the wonderful old world flavors that are so essential to scrapple lovers' palates.
has he succeeded in his quest to make a delectable pork loaf using pork hocks instead of intestines, organ meat, etc.? can scrapple ever survive a west coast transplant? so far, west coast scrapple is winning over veteran scrapple lovers from both coasts, east and west. middle america is loving them too.
i hope i'm not disappointed...isn't healthy scrapple an oxymoron, or at least a blasphemy? i'll soon enough find out....
now, time for some good news: the stuff is sinfully delicious--or can be. in the right hands. if seasoned right. but i've had enough crusty, mouthwatering squares of scrapple over the years to know it's worth pursuing.
the main reason i'm talking about scrapple (again) just now, is that i came across a west coast scrapple website, and have ordered a one pound brick of their scrapple from them--for $25.00. well, most of that is for shipping. what possessed me to do that? i sometimes think i must be a little crazy, myself. but the point is that scrapple has such an incredible potential quotient that it just may - be - worth - it!!
here's what i know about this much touted pork product: the origins are pennsylvania dutch--as they would almost have to be. the genius here has perfected his scrapple recipe using pork hocks instead of organ meat and offal. he has worked on this labor of love for over 40 years, producing a scrapple that is leaner and healthier, but has retained the wonderful old world flavors that are so essential to scrapple lovers' palates.
has he succeeded in his quest to make a delectable pork loaf using pork hocks instead of intestines, organ meat, etc.? can scrapple ever survive a west coast transplant? so far, west coast scrapple is winning over veteran scrapple lovers from both coasts, east and west. middle america is loving them too.
i hope i'm not disappointed...isn't healthy scrapple an oxymoron, or at least a blasphemy? i'll soon enough find out....