When breaking down a pork butt into a roast and other things, the
fatty cap and trimmings are cured with Prague powder #1, salt, and
smoked pepper to make bacon and bits.

The lean trimmings and shoulder blade bone are easy to make into a
quick scrapple. Sear the scraps and simmer with the bone until very
tender. Chop or grind the cooked pork really fine and mix with yellow
cornmeal into the reserved stock along with plenty of sage, pepper,
savory, and gelatin. Mix well over low heat until cornmeal is
rehydrated. Mold and refrigerate. Slice 1/4":

https://www.flickr.com/photos/sqwert...ream/lightbox/

And fry in the pan making sure they don't touch each other or they
will stick to each other. Served with English muffin, eggs up, and
the 'hot sauce du mois' - Encona West Indian Hot sauce made of Scotch
bonnet peppers - really good shit, mon.

https://www.flickr.com/photos/sqwert...ream/lightbox/

It is also excellent also made with lamb in place of pork. You cannot
get scrappie from scrapple.

-sw

On Saturday, November 25, 2017 at 2:31:11 PM UTC-6, Sqwertz wrote:
> When breaking down a pork butt into a roast and other things, the
> fatty cap and trimmings are cured with Prague powder #1, salt, and
> smoked pepper to make bacon and bits.
>
> The lean trimmings and shoulder blade bone are easy to make into a
> quick scrapple.
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> And fry in the pan making sure they don't touch each other or they
> will stick to each other.
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> -sw
>
>
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.

On 11/25/2017 4:22 PM, wrote:
> On Saturday, November 25, 2017 at 2:31:11 PM UTC-6, Sqwertz wrote:
>> When breaking down a pork butt into a roast and other things, the
>> fatty cap and trimmings are cured with Prague powder #1, salt, and
>> smoked pepper to make bacon and bits.
>>
>> The lean trimmings and shoulder blade bone are easy to make into a
>> quick scrapple.
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>> And fry in the pan making sure they don't touch each other or they
>> will stick to each other.
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>> -sw
>>
>>
> 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.

On Saturday, November 25, 2017 at 3:31:26 PM UTC-6, Ed Pawlowski wrote:
>
> In PA I could buy Habbersetts, my favorite, but here we only have Jones
> brand. I like it sliced thin and fried crispy.
>
>
I've never seen it at any of the grocery stores around here as it must
be a regional dish. Around here is the upper mid-south.

On 11/25/2017 4:37 PM, wrote:
> On Saturday, November 25, 2017 at 3:31:26 PM UTC-6, Ed Pawlowski wrote:
>>
>> In PA I could buy Habbersetts, my favorite, but here we only have Jones
>> brand. I like it sliced thin and fried crispy.
>>
>>
> I've never seen it at any of the grocery stores around here as it must
> be a regional dish. Around here is the upper mid-south.
>

Could be, here is CT. We find it in the freezer section. You can mail
order it but for something you don't know you like it is an expensive
trial.

On 2017-11-25 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.
>

I am heading south near the end of February, and that is one thing that
I had thought about trying if I ever saw it on a menu. I am not sure if
we will be stopping in PA. VA or WV are more likely halfway stops.

On 2017-11-25 4:54 PM, Ed Pawlowski wrote:

>>>
>> I've never seen it at any of the grocery stores around here as it must
>> be a regional dish.Â* Around here is the upper mid-south.
>>
>
> Could be, here is CT.Â* We find it in the freezer section.Â* You can mail
> order it but for something you don't know you like it is an expensive
> trial.

I just checked it out online. Six one pound packs for $39, Another
site had two packs for $17.83. I don't know if they can even send it up
here. Maybe I am going to have to try to time my trip to be in PA around
noon. We will be going through western PA and I am thinking that may too
far east for that regional dish.

On 11/25/2017 4:55 PM, Dave Smith wrote:
> On 2017-11-25 4:22 PM, wrote:
>
>> I've never eaten it and thought I would try it while at a born and bred
>> Pennsylvanian's house.Â* Nope, that dish did not cross his threshold.Â* 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.
>>
>
> I am heading south near the end of February, and that is one thing that
> I had thought about trying if I ever saw it on a menu. I am not sure if
> we will be stopping in PA. VA or WV areÂ* more likely halfway stops.
>
>

More likely to find it on a diner menu than a hotel breakfast buffet.
VA is close enough that you may find it. It was very common in eastern
PA and NJ.

On Saturday, November 25, 2017 at 4:20:42 PM UTC-6, Dave Smith wrote:
>
> I just checked it out online. Six one pound packs for $39, Another
> site had two packs for $17.83.
>
>
Geez, I just want to try a slice. What if that stuff is simply awful
and my taste buds say "I can't believe you would assault us with this."

itsjoannotjoan wrote:
>
>Geez, I just want to try a slice. What if that stuff is simply awful
>and my taste buds say "I can't believe you would assault us with this."

Joan think of eating scrapple like the first time you performed oral
sex, you were scared you'd hate it and then you loved it.

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.

On 2017-11-25, Ed Pawlowski > wrote:

> More likely to find it on a diner menu than a hotel breakfast buffet.
> VA is close enough that you may find it. It was very common in eastern
> PA and NJ.

Not so much in the West.

When I lived in SFBA, got scrapple from the Old Oakland Farmers'
Market. I remember a lotta salt and pepper! One step below Spam.

It's like they never heard of it, in CO. (thank goodness!)

nb

On 11/25/2017 1:32 PM, Sqwertz wrote:

> fatty cap and trimmings are cured with Prague powder
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw
> Do not let "Oscar" near your food. He was obliviously digging
> boogers out of his nose with his thumb at the end of the check-stand
> while bagging groceries. Fortunately he was bagging the customer
> next to me, not mine. Otherwise I would have made a stink about it
> right then, and with no mercy.
>
> Note - it has been one month since I visited Sprouts and wrote this
review (Grand Opening weekend, IIRC) as well as writing to corporate
about my experience (Oscar + overcharges). Sprouts has never responded
or offered a refund. They'll probably complain about this review, though.
>
> They get 1 star for nose-picking while touching customer food.

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.

wrote:
> itsjoannotjoan wrote:
>>
>> Geez, I just want to try a slice. What if that stuff is simply awful
>> and my taste buds say "I can't believe you would assault us with this."
>
> Joan think of eating scrapple like the first time you performed oral
> sex, you were scared you'd hate it and then you loved it.
>
So, it's just like the first time you had anal sex then ?

On 11/25/2017 8:14 PM, Hank Rogers wrote:
> wrote:
>> itsjoannotjoan wrote:
>>>
>>> Geez, I just want to try a slice.Â* What if that stuff is simply awful
>>> and my taste buds say "I can't believe you would assault us with this."
>>
>> Joan think of eating scrapple like the first time you performed oral
>> sex, you were scared you'd hate it and then you loved it.
>>
> So, it's just like the first time you had anal sex then ?
>

Wow.

WHO are you?

On Saturday, November 25, 2017 at 9:25:51 PM UTC-6, Casa de perritos felices wrote:
>
> On 11/25/2017 8:14 PM, Hank Rogers wrote:
>
> > wrote:
>
> >> itsjoannotjoan wrote:
> >>>
> >>> Geez, I just want to try a slice.Â* What if that stuff is simply awful
> >>> and my taste buds say "I can't believe you would assault us with this.."
> >>
> >> Joan think of eating scrapple like the first time you performed oral
> >> sex, you were scared you'd hate it and then you loved it.
> >>
> > So, it's just like the first time you had anal sex then ?
> >
>
> Wow.
>
> WHO are you?
>
>
Amazing how a simple discussion, like most all here, turn into
something completely different that have nothing to do with the
original subject.

On 11/25/2017 8:50 PM, wrote:
> On Saturday, November 25, 2017 at 9:25:51 PM UTC-6, Casa de perritos felices wrote:
>>
>> On 11/25/2017 8:14 PM, Hank Rogers wrote:
>>
>>> wrote:
>>
>>>> itsjoannotjoan wrote:
>>>>>
>>>>> Geez, I just want to try a slice.Â* What if that stuff is simply awful
>>>>> and my taste buds say "I can't believe you would assault us with this."
>>>>
>>>> Joan think of eating scrapple like the first time you performed oral
>>>> sex, you were scared you'd hate it and then you loved it.
>>>>
>>> So, it's just like the first time you had anal sex then ?
>>>
>>
>> Wow.
>>
>> WHO are you?
>>
>>
> Amazing how a simple discussion, like most all here, turn into
> something completely different that have nothing to do with the
> original subject.
>

Baffling and simultaneously depressing.

A bad combo.

wrote in
:

> itsjoannotjoan wrote:
>>
>>Geez, I just want to try a slice. What if that stuff is
>>simply awful and my taste buds say "I can't believe you
>>would assault us with this."
>
> Joan think of eating scrapple like the first time you
> performed oral sex, you were scared you'd hate it and then
> you loved it.
>

How did you get the cock taste out of your mouth, Sheldon?

On Sun, 26 Nov 2017 09:57:52 +0000 (UTC), Cheri
> wrote:

wrote in
:
>
>> itsjoannotjoan wrote:
>>>
>>>Geez, I just want to try a slice. What if that stuff is
>>>simply awful and my taste buds say "I can't believe you
>>>would assault us with this."
>>
>> Joan think of eating scrapple like the first time you
>> performed oral sex, you were scared you'd hate it and then
>> you loved it.
>>
>
>How did you get the cock taste out of your mouth, Sheldon?

Remember, Cheri: to each their own.

" 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.

You could still buy some and give it a try. I'll buy one or two
packages each year. Here, mid-atlantic south, all grocery stores
sell it right near the bacon.

Ed Pawlowski wrote:
>
> In PA I could buy Habbersetts, my favorite, but here we only have Jones
> brand. I like it sliced thin and fried crispy.

Here in eastern Virginia, I only see Rapa brand scrapple. The
original is good but what is much better is the scrapple with
bacon. Best I've ever had. Like Ed, I like it sliced thin (about
1/4") nicely browned and crisp on the outside. A one pound
package at the grocery doesn't cost much....$3-$4 per pound or
so. I forget exactly as it's been 6 months or so since I've had
some.

On Sat, 25 Nov 2017 19:50:29 -0800 (PST), "
> wrote:
>>
>> > wrote:
>>
>> >> itsjoannotjoan wrote:
>> >>>
>> >>> Geez, I just want to try a slice.* What if that stuff is simply awful
>> >>> and my taste buds say "I can't believe you would assault us with this."

Joan you are begining by being so negative... nothing says you must
eat the entire slice... you'll know with a small bite.... actually
you'll know by looking and smelling. And not all scrapple is the
same.

>> >> Joan think of eating scrapple like the first time you performed oral
>> >> sex, you were scared you'd hate it but then you loved it.

>Amazing how a simple discussion, like most all here, turn into
>something completely different that have nothing to do with the
>original subject.

If you like fried SPAM you'll like fried scrapple.

notbob wrote:
>
> When I lived in SFBA, got scrapple from the Old Oakland Farmers'
> Market. I remember a lotta salt and pepper! One step below Spam.

If you rate scrapple as "one step below Spam," you didn't buy
good scrapple.

On 11/26/2017 3:08 AM, Bruze wrote:
> On Sun, 26 Nov 2017 09:57:52 +0000 (UTC), Cheri
> > wrote:
>
>> wrote in
>> :
>>
>>> itsjoannotjoan wrote:
>>>>
>>>> Geez, I just want to try a slice. What if that stuff is
>>>> simply awful and my taste buds say "I can't believe you
>>>> would assault us with this."
>>>
>>> Joan think of eating scrapple like the first time you
>>> performed oral sex, you were scared you'd hate it and then
>>> you loved it.
>>>
>>
>> How did you get the cock taste out of your mouth, Sheldon?
>
> Remember, Cheri: to each their own.
>

Drop dead, Bwuthe.

Dave Smith wrote in rec.food.cooking:

> On 2017-11-25 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.
> >
>
> I am heading south near the end of February, and that is one thing
> that I had thought about trying if I ever saw it on a menu. I am not
> sure if we will be stopping in PA. VA or WV are more likely halfway
> stops.

https://www.tripadvisor.com/Location...-d395076-i1318
79915-McLeans_Restaurant-Richmond_Virginia.html

I suspect you will travel via Richnond?

--

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.

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.

On 2017-11-26, l not -l > wrote:

> On 26-Nov-2017, Gary > wrote:

>> If you rate scrapple as "one step below Spam," you didn't buy
>> good scrapple.

Define "good scrapple". There is such a thing!?

> Alternative fact: nb highly over-rates Spam

Entirely possible.

WTF is 'Oven-Roasted Turkey Spam'? If they ever come out with a
'Chipotle Spam', I'll never buy another can!! 8|

nb

On 2017-11-26, l not -l > wrote:

> alternativetobob. 8-)

Damn, I must be getting slow in my old age. Took me 4 reads to get
that one. 8|

nb

On Sun, 26 Nov 2017 17:59:11 GMT, "l not -l" > wrote:

>
>On 26-Nov-2017, Gary > wrote:
>
>> " 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.
>>
>> You could still buy some and give it a try. I'll buy one or two
>> packages each year. Here, mid-atlantic south, all grocery
>> stores
>> sell it right near the bacon.
>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.

You never ate proper calves/chicken liver.

If you enjoy liverwurst/braunschieger then you love pork liver.
One of the best sammis on the planet is braunschwieger on crusty NYC
Yiddish seeded rye with raw onyun and brown mustard.

>Sometime, it's best not to know what/who is in your food. 8-)

Absolutely not true, which is why I grind my own.

With enough vodka shots I've enjoyed chopped chicken liver canapes
with caviar... the hors douvers serving gals appreciated my taste,
they figured I'd eat them all. LOL

On Sunday, November 26, 2017 at 9:28:41 AM UTC-6, Gary wrote:
>
> " 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.
>
> You could still buy some and give it a try. I'll buy one or two
> packages each year. Here, mid-atlantic south, all grocery stores
> sell it right near the bacon.
>
>
Gary, it's not available in the grocery stores here.

On Sunday, November 26, 2017 at 9:30:58 AM UTC-6, Sheldon wrote:
>
> On Sat, 25 Nov 2017 19:50:29 -0800 (PST), "
> > wrote:
> >>
> >> >>>
> >> >>> Geez, I just want to try a slice.Â* What if that stuff is simply awful
> >> >>> and my taste buds say "I can't believe you would assault us with this."
>
> Joan you are begining by being so negative... nothing says you must
> eat the entire slice... you'll know with a small bite.... actually
> you'll know by looking and smelling. And not all scrapple is the
> same.
>
>
As I stated previously to Gary, scrapple is not available in the stores
here.

On Sun, 26 Nov 2017 13:57:44 -0800 (PST), "
> wrote:

>On Sunday, November 26, 2017 at 9:28:41 AM UTC-6, Gary wrote:
>>
>> " 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.
>>
>> You could still buy some and give it a try. I'll buy one or two
>> packages each year. Here, mid-atlantic south, all grocery stores
>> sell it right near the bacon.
>>
>>
>Gary, it's not available in the grocery stores here.

But you could buy it once just to try it.

l not -l wrote in rec.food.cooking:

>
> On 26-Nov-2017, wrote:
>
> > On Sun, 26 Nov 2017 17:59:11 GMT, "l not -l" >
> > wrote:
> >
> > >
> > >On 26-Nov-2017, Gary > wrote:
> > >
> > >> " 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.
> > > >
> > >> You could still buy some and give it a try. I'll buy one or
> > >> two
> > >> packages each year. Here, mid-atlantic south, all grocery
> > >> stores
> > >> sell it right near the bacon.
> > > 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.
> >
> > You never ate proper calves/chicken liver.
> >
> Based upon your posts over the years, I'm sure the way you make
> it I would find even more disgusting.
>
> > If you enjoy liverwurst/braunschieger then you love pork liver.
> I do not like either.

Sheldon seems to not get it that some folks just do not like the foods
he likes and the cooking type isnt going to change that.

--

On Sunday, November 26, 2017 at 4:19:46 PM UTC-6, Bruze wrote:
>
> On Sun, 26 Nov 2017 13:57:44 -0800 (PST), "
> > wrote:
>
> It's not available in the grocery stores here.
>
> But you could buy it once just to try it.
>
>
Not at those prices!!!

On Sun, 26 Nov 2017 15:35:20 -0800 (PST), "
> wrote:

>On Sunday, November 26, 2017 at 4:19:46 PM UTC-6, Bruze wrote:
>>
>> On Sun, 26 Nov 2017 13:57:44 -0800 (PST), "
>> > wrote:
>>
>> It's not available in the grocery stores here.
>>
>> But you could buy it once just to try it.
>>
>>
>Not at those prices!!!

Ok

On 11/26/2017 6:35 PM, wrote:
> On Sunday, November 26, 2017 at 4:19:46 PM UTC-6, Bruze wrote:
>>
>> On Sun, 26 Nov 2017 13:57:44 -0800 (PST), "
>> > wrote:
>>
>> It's not available in the grocery stores here.
>>
>> But you could buy it once just to try it.
>>
>>
> Not at those prices!!!
>

I like it and would no pay those prices. Mail order perishables are
always expensive.

On Mon, 27 Nov 2017 02:34:31 -0600, Sqwertz >
wrote:

>On Sun, 26 Nov 2017 18:48:27 GMT, Wayne Boatwright wrote:
>
>> That's assuming that we even like the concept of scapple OR SPAM,
>> which we don't.
>
>This scrapple thread has irritated Wayne, and whoever his "We" is (twice).
>He'd rather talk about Liver Pudding, dammit~!

I thought "we" was Wayne and his ego.

On 11/27/2017 1:34 AM, Sqwertz wrote:
> He'd rather talk about Liver Pudding, dammit~!
>
> -sw
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw
> Do not let "Oscar" near your food. He was obliviously digging
> boogers out of his nose with his thumb at the end of the check-stand
> while bagging groceries. Fortunately he was bagging the customer
> next to me, not mine. Otherwise I would have made a stink about it
> right then, and with no mercy.
>
> Note - it has been one month since I visited Sprouts and wrote this
review (Grand Opening weekend, IIRC) as well as writing to corporate
about my experience (Oscar + overcharges). Sprouts has never responded
or offered a refund. They'll probably complain about this review, though.
>
> They get 1 star for nose-picking while touching customer food.