-
I Prefer To Think Of It As Some Butcher's Long-Lasting Prank
-
This article is about a purported renaissance for scrapple, Philadelphia's contribution to the list of inexplicably popular regional food. Basically, you can imagine it as everything in a pig that isn't appropriate for bacon or ham, mixed with cornmeal, ground into a block of fat and meat and sliced to be fried up for breakfast. And some chefs are now using it in unorthodox, gourmet ways, like with pizza, beer, or ice cream. I'm STILL not eating it, and I managed to live there for years and not eat the stuff. Yet some people swear by it, especially fried crispy with their eggs and toast. They can have it. (Philadelphia Inquirer)
Have an opinion? Add your comment below.