the Scrapple I had was greasy and gray.
Grey and greasy does not sound that appetizing. My preference for scrapple is sliced ½ inch thick and pan fried until the outside is near blackened crispy with the piggy goodness still mushy within. Too thin and it is a crunchy burnt-flesh biscuit. I have never had Scrapple cut too thick if the outside was crispy.
Dammit, I’m
am heading to the New Freedom diner tomorrow morning. I’m a regular and can order my scrapple thick and crispy.
I make my own from the small meat trimmings and heart & liver of deer ,parboil,grind add back to pot licker , season and add meal till you can form into loaf.
Oh gawd that sounds so good.
Way off topic from the granular goodness of bird seed cereal, but I love me a good country diner breakfast, and have two in my usual home wandering range. And a dozen other favorites scattered memorably around the country.
But the local diners, where the wait staff knows me – no menu needed, coffee, ice water instantly, and I’ll have either the “Grande” or “Breakfast casserole” with eggs over easy and sausage gravy” – that has replaced the tavern where everyone once knew my name.
I tip well, they know I am fast in and out, and know that I don’t need to be disturbed with my mouth full while eating and reading the paper. It is a little slice of morning heaven. Plus the waitresses are comeback funny as heck and put up with my crap.
For diners on the road I use William Least Heat Moon’s calendar criteria; the more calendars (local insurance agent, Grange or Stockman’s association, farm equipment dealer) displayed near the register the better. I haven’t yet found a 3-calendar diner that didn’t have a great and filling cheap breakfast.
I’ll have the “Lumberjack Special”; pancakes, eggs over easy, sausage, home fries, rye toast, all piled on a plate the size of a hubcap. That’ll keep me going all day for $6.
And a to-go box for one of the pancakes; I’ll have it slathered with peanut butter and honey for a late lunch,
