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http://lehighvalleygoodtaste.com/restaurant/brief-history-scrapple
We got this in the mail..I got a kick out of it because it's a PA local type food...
Maybe somebody can send a link to jimmyg cause he has me on ignore...he'd probably get a kick out of it too.
A Brief History of Scrapple
by Cezanne Colvin
I was 21, I had recently spilled both coffee and orange juice on my shirt, and the man sitting in front of me thought I was an idiot.
It was 11 a.m. on a Sunday, and the brunch and leisure crowd was out in full force. I, sadly, was not brunching. I was working as a waitress, and the man had just asked me if the restaurant carried scrapple. Did he mean Snapple? Having grown up on the West Coast, I had never heard of scrapple. I asked him what he meant, and he exchanged a look with his dining companion before returning his gaze to me.
“You know. Scrapple. Hello?” he had said.
No, I did not know.
In fact, I still don’t.
Scrapple is, apparently, integral to the Pennsylvania Dutch cuisine, identity, and lexicon. It has since been described to me as “meat mush,” “good—if you don’t know what’s in it,” and “better than bacon.” Upon further research, the word “congealed” came up in several queries. It also goes by the Pennsylvania Dutch name Pannhaas, or “pan rabbit.” A rural pâté, scrapple has been found on the haute plate at New York City restaurateur’s Ivan Orkin’s ramen eatery in the form of a waffle, which food critic Robert Sietsema called “one of the best dishes of the year” in 2014. It also commonly graces the menu of Pennsylvania’s greasy spoons, having earned the status of a controversial delicacy. Ten out of 10 heart surgeons do not recommend it, and I was even hard-pressed to find a native Pennsylvanian who did. (When I inquired about the offal delight, I was mostly met with looks of concern and the occasional sigh.) Continued....
We got this in the mail..I got a kick out of it because it's a PA local type food...
Maybe somebody can send a link to jimmyg cause he has me on ignore...he'd probably get a kick out of it too.
A Brief History of Scrapple
by Cezanne Colvin
I was 21, I had recently spilled both coffee and orange juice on my shirt, and the man sitting in front of me thought I was an idiot.
It was 11 a.m. on a Sunday, and the brunch and leisure crowd was out in full force. I, sadly, was not brunching. I was working as a waitress, and the man had just asked me if the restaurant carried scrapple. Did he mean Snapple? Having grown up on the West Coast, I had never heard of scrapple. I asked him what he meant, and he exchanged a look with his dining companion before returning his gaze to me.
“You know. Scrapple. Hello?” he had said.
No, I did not know.
In fact, I still don’t.
Scrapple is, apparently, integral to the Pennsylvania Dutch cuisine, identity, and lexicon. It has since been described to me as “meat mush,” “good—if you don’t know what’s in it,” and “better than bacon.” Upon further research, the word “congealed” came up in several queries. It also goes by the Pennsylvania Dutch name Pannhaas, or “pan rabbit.” A rural pâté, scrapple has been found on the haute plate at New York City restaurateur’s Ivan Orkin’s ramen eatery in the form of a waffle, which food critic Robert Sietsema called “one of the best dishes of the year” in 2014. It also commonly graces the menu of Pennsylvania’s greasy spoons, having earned the status of a controversial delicacy. Ten out of 10 heart surgeons do not recommend it, and I was even hard-pressed to find a native Pennsylvanian who did. (When I inquired about the offal delight, I was mostly met with looks of concern and the occasional sigh.) Continued....
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