[Sca-cooks] Winter comfort food...

[ekoogler1 at comcast.net]

Ya know...I started wanting some scrapple while I was in Michigan this past weekend at the MKCC...I was trying to describe to folks what it was, and got really hungry for some!

Kiri

PS:  By the bye...the Collegium was a grand affair...lots of good classes, great site, wonderful food at the pot luck.   I saw a terrific class on cordials...and Mistress Helewyse taught a hands-on on stuffed pastas.  My sweetie took a class on knife-making and has informed me that there will be a forge in the back yard in the near future!


> 
> On Mon, 5 Dec 2005, Phil Troy / G. Tacitus Adamantius wrote:
> >
> > On Dec 5, 2005, at 11:31 AM, Jeff Gedney wrote:
> >
> >> Chilled Cornmeal Polenta, sliced 3/8 inch thick,
> >> dredged in flour, and fried in sweet butter till
> >> crispy and deep brown.
> >> Served on a plate with whipped butter and real
> >> maple syrup.
> >> Add a fresh cup of real good home roasted coffee.
> >> Makes my day every time.
> >
> > Question: If you put maple syrup on it, are you allowed by International Law 
> > to call it polenta and not mush?
> >
> > Hey, I'm up for it in concept; don't get me wrong. My question is purely one 
> > of nomenclature.
> 
> Speaking as one who is of Pennsylvanian descent, I think that once you put 
> the maple syrup on it that it becomes fried mush.
> 
> Great. Now I'm jonesing for scrapple. Darnit.
> 
> Which is, incidentally, one of my generic comfort foods. :-)
> 
> Margaret FitzWilliam
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