1 Comment

Scrapple, The Other Gray Meat

Human beings will put all sorts of things in their bodies and call it food.

This.

And This.

And This.

Some of it they will only do on a dare, some of it they do when their judgment has been impaired.  But it happens.  And some people eat scrapple.

Which can be made to look like meatloaf that has lost its will to live.

Or like toast that has suddenly gone pale from shock.

But it can never be made to look good.

Kind of like this guy.

But looks can be deceiving, right? Right?

Mmmmmmmmmmmm . . . not always.

Let Wikipedia delight you with a description of what scrapple consists of:

“Locally called “everything but the oink” or made with “everything but the squeal”, scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others, are added.”

Nothing quite gets the saliva flowing like the term “hog offal.”

 So why do people eat it?  It’s a complete mystery.

Like why this guy is still recording music.

All we can do is endure.  To help with this I have procured a map of the region most notorious for their love of scrapple.  Think of this as a food Bermuda Triangle and travel through there at your own risk.

You will notice that the shaded area looks very much like the grim spectre of death. This is no accident.  Beware.

Thus ends Craig’s public service announcement.  Have a great day!

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One comment on “Scrapple, The Other Gray Meat

  1. Thank God I never tried this! Even back in the day when I ate meat I don’t think I would have experimented with this. I do remember down in Lancaster that it was on menus but that is my whole experience…seeing it on a menu.

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