Felice Friese said...

> Well, there's bad news and good news from Boston.
>
> The bad news is I haven't yet found any of my usual scrapples in town.
> The good news is that the canned stuff from Vermont Country Store
> contains all the requisite unspeakable pig parts and passes as a
> substitute. (Yeah, I know I could make it, but don't start in on me.)
>
> The VCS scrapple comes in a 28-ounce (#10?) can and because of the
> diameter and some air bubbles it doesn't lend itself to slicing. So I
> de-canned the bulk and formed it into patties (chilling helps) and
> pan-fried them.
>
> Mother served it with fried cornmeal mush, but I made some cheese grits.
>
> Not for everyone, but I loved it.
>
> Felice


Felice,

Oooh!!! YUM! Here in Philly, it's Habbersett or bust.

Pan fried crisp and topped with maple syrup!!!

They don't call it SCRAPple for nothing! ))

Glad you got your "jones" taken care of!

Andy