On Sat, 20 Jan 2007 17:38:39 -0600, in rec.food.cooking, Andy wrote:

>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!!!

Or grape jelly.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/