As much as it embarrasses me to admit it, my wife Joanne eats scrapple. She loves the stuff. She even passed on this genetic flaw to our children. It turns out that my neighbor Eric is also a connoisseur of this rendered hog offal and cornmeal, aka scrapple.
I guess it makes sense that they both would be familiar with this midatlantic pork mush. Joanne was raised by native Washingtonians. Eric grew up in the shadow of the Delaware Bay Bridge in Wilmington. I've read that scrapple is only consumed in eastern PA, MD, and DE.
I'm from northeastern Ohio and I never heard of scrapple before moving to Laurel. Honestly, the thought of eating scrapple makes me want to do something painful. Like maybe live through the 21st district election all over again wearing a campaign sign.
But can anyone seriously enjoy ground up pig parts? I mean think about it, scrapple is made from the parts of the pig that the sausage guy didn't dare use. No thanks, I'm happy with just good old fashioned bacon.
Eric and Joanne are incensed over a scrapple cooking insult that Eric experienced this past weekend during a motorcycle trip to Westminster, MD. It turns out that the Plum Crazy Diner prepares scrapple by deep frying it. Can you imagine? And to add indignity to this porcine insult, they also suggested that he drizzle on a bit of maple syrup!
Eric and Joanne are now preparing to lay siege to the Plum Crazy Diner and possibly to the entire City of Westminster for this gross breach of scrapple etiquette.
Thank goodness that Laurel's Tastee Diner knows how to properly prepare scrapple...smashed and burned. And Tastee's super waitress Patty, would never even joke about putting maple syrup on scrapple.
Remember the Rapa Brand!
Westminster, you have been warned. Don't mess with Laurel.
Feel free to share your scrapple tributes in the comments section.