wlape3 wrote:What is your favorite brand of scrapple? I was always trying something new but never settled on a favorite.
My favorite was the stuff my Dad’s uncle made when I was a kid. Dad’s family always butchered every winter for his mom and brother and sisters and others. His uncle was the butcher and supervised the operation. His scrapple was the best, maybe because it was what I grew up on.
Today I made some called “Country Store Brand” made in Pennsdale, PA. It is pretty good for store bought scrapple. Hatfield brand tastes good for a mass produced product.
Most people I know like to cut it thick, maybe 3/8” or 1/2” and brown it both sides and eat it topped with molasses. I like to cut it thin, about 1/4” and brown both sides a little harder and eat it plain.
Things I found in New EnglandGoya Jamaican style Ginger Beer
, I found it for sale in Springfield, MA and can’t find it in Pennsylvania. I think I have to look harder because Goya foods are sold here including some of the soft drinks.Moxie
, I like the stuff. I think it comes from Maine. It was sold at my local grocery store in Pennsylvania up until a few years ago. I don’t know what happened. I can still get it up in Mass and Maine when I get there.