Scrapple

I am slow today because I just loaded up on scrapple and eggs an my favorite DC diner, the Florida Ave Grill.



To the uninitiated, scrapple is a breakfast meat that is crispy on the outside, and has the consistency of hot, wet construction paper on the inside. It is salty as all get out to mask whatever horrific animal parts it is made of. If you should encounter it in the grocery store, after noticing the it is dark grey BEFORE it's cooked, just walk away. Leave the cooking of scrapple to the professionals so you never have to read the ingredients.



That said, the stuff is so good.



I was first introduced to scrapple in Jacksonville, Florida. I was there with my girlfriend at the time, visiting her grandfather who is the guy who introduced her to the stuff.



"So is this a Jersey thing?" I asked, as that was his home before he retired to the sunshine state.



"I grew up with it, but I think it's a southern thing."



In all my encounters with southern food, I'd never come across scrapple. I asked my Kentuckian mother, and she'd never heard of it. In fact, in the years that followed, the only people I met who knew of it were East coasters who tried to blame scrapple on the south!



Turns out it is yet another great thing that came out of Pennsylvania!



Man, I miss that girl.



-Jason



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