On Sun, 26 Nov 2017 13:28:09 -0500, Ed Pawlowski > wrote:

>On 11/26/2017 12:59 PM, l not -l wrote:
>
>> I stopped at the international grocer this morning to pick up
>> some bacon scraps and noticed scrapple was on the same shelf,
>> next to the scraps. I suppose it makes sense, two kinds of
>> scraps. 8-)
>>
>> I haven't had scrapple since I was a child, probably 60 years ago
>> and thought I might buy some, only $2.89 for a half-pound..
>> Then, I read the ingredients; I was fine with most of
>> ingredients, such as the pork snout and pork skin, but pork liver
>> is where I had to draw the line. As a child I was fed beef and
>> chicken liver far too often and have consumed more than enough
>> liver for a lifetime. Sometime, it's best not to know what is in
>> your food. 8-)
>>
>
>Nah, you won't notice the liver. By itself, I'd not eat it eighr but
>you don't notice the small amount at all.

Liver is what I miss the most since I stopped eating meat.