We were expecting a visiting dignitary to come to “Chez Norio” recently, Jon of EOITWJ, but things did not work out and we will have to wait for another chance. In any case, said dignitary is quoted as saying “Now Scrapple, it’s cool because you know it’s full of crap, or rather is made of nothing but crap, and that’s expected“. In response to this statement, I let him know of the existence of Auntie N’s no-crapple scrapple. So, we thought it would be most appropriate that our visitor should try her scrapple. Since it is a two-day process to make no-crapple scrapple and weekends are the only time she can do it, I asked my wife to make her specialty before we learned that our visitor could not make it. Actually, she made the best scrapple ever.
We had this as a part of an eclectic series of small dishes for the evening (mostly leftover from the weekend). The other small dishes included Yakitori-style drummetts and wings, and stewed daikon, pork spare rib (left over from the scrapple making) with the addition of tofu and broccoli. Since I had only a small amount of tofu left after the daikon, pork spare rib, tofu and broccoli dish, I made it as tofu dengaku (in a toaster oven) to use it all up. I served it with the scrapple and Pennsylvania Dutch sweet coleslaw (it may look too eclectic but, at least, it has about the same dimensions as the scrapple) as shown below.
This was the best scrapple ever! Nice mix of spices and porky flavor. Jon, you missed a good one. But don’t worry there is more where that came from.
Look at this lovely mud/sewer water color. The addition of buckwheat flour really added flavors and made the color authentic but since this is no-crapple scrapple, no mystery meat or crap is in this one.