Content-Type: text/shitpost

Another local delicacy is “scrapple” of which I am very fond. It has an undeservedly sketchy reputation. Many years ago Conrad Heiney described it memorably (if not accurately) as what you get when you throw a grenade into a barnyard.

For the record then: scrapple is primarily corn meal or other flour that has been boiled in meat broth. The meat broth may contain small bits of meat. The boiled mush is put into a loaf pan and left to firm up. None of this is very different from polenta, a similar Italian dish that enjoys a better reputation.

The loaf is then sliced, and the slices are fried until they are brown and crisp. This too is often done with polenta.