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Posted to rec.food.cooking
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The Makings of a Scrapple Breakfast
On 11/25/2017 4:08 PM, Bruze wrote:
> On Sat, 25 Nov 2017 16:31:19 -0500, Ed Pawlowski > wrote:
>
>> On 11/25/2017 4:22 PM, wrote:
>>>>
>>> I've never eaten it and thought I would try it while at a born and bred
>>> Pennsylvanian's house. Nope, that dish did not cross his threshold. He
>>> said as a child he was made to eat it and literally had to force it down.
>>> Truly, I would have liked to give it a shot.
>>>
>>
>> In PA I could buy Habbersetts, my favorite, but here we only have Jones
>> brand. I like it sliced thin and fried crispy.
>
> Habbersett scrapple has pretty good ingredients if you're into dead
> pig parts:
>
> Habbersett Scrapple
> "Pork Stock, Pork, Pork Skins, Corn Meal, Wheat Flour, Pork Hearts,
> Pork Livers, Pork Tongues, Salt and Spices"
>
> Don't eat too much of it or you'll start to make oink sounds.
>
Gee, now you've gone from nitpicking food additives to decrying simple
basic pig parts.
Yer a real shithead, Bwuthie.
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