For those who missed it, we had some discussion of "what is
scrapple?" last week. I was working up a recipe with my diet
software this morning, looking for cream of mushroom soup
(which I abbreviate to "cream of mush") and found the
following entry:

Scrapple (liver mush or pan has)

"Liver Mush". That sums it up quite well, and as was pointed
out in the previous thread, the liver gives it that greyish
hue. And here I always thought that was caused by "ageing"
(to be kind) of the meat bits. I still wouldn't eat scrapple,
but at least the thought doesn't make me gag quite so much
now... ;-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF