Scrapple (AGAIN) (WAS) RE: [rescue] Any cool toys?

[Steve Sandau]

Thanks for the frying tip. And *geez* thanks for giving away a great New
England *secret*. <wink>

I'm in New England (Maine even) and have enjoyed the darker B grade for
some years since a friend of mine told me about it. And that is just
what I have in the fridge now. :)

"Fogg, James" wrote:
> 
> Its just not the same without the pork anus.
> 
> Actually, its mostly made from neck bones. A roast as the source will make
> it taste different.
> 
> Remember, fry it thin and hard and use real maple syrup (my favorite way).
> If you need a suggestion for syrup, New Englanders know the B grade dark
> amber is best (not only cheaper, it has more of the tree in the mix and
> tastes stronger).
> 
> ~ -----Original Message-----
> ~ From: Steve Sandau [mailto:ssandau at bath.tmac.com]
> ~ However.. I *made* scrapple... from scratch (actually from
> ~ the leftovers
> ~ of a pork roast)! Aren't you all jealous??
> _______________________________________________
> rescue maillist  -  rescue at sunhelp.org
> http://www.sunhelp.org/mailman/listinfo/rescue

-- 
Steve Sandau
ssandau at bath.tmac.com