{"id":15958,"date":"2018-02-26T06:16:31","date_gmt":"2018-02-26T06:16:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15958"},"modified":"2018-02-26T06:16:31","modified_gmt":"2018-02-26T06:16:31","slug":"breakfast-without-scrapple","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15958","title":{"rendered":"breakfast without Scrapple"},"content":{"rendered":"

\"\"<\/p>\n

There was supposed to be fried scrapple.<\/p>\n

I have absolutely no experience serving scrapple,\u00a0so I enlisted a little help on line after I had found some in the Union Square Greenmarket for the first time ever. I’m sure I read somewhere yesterday that it would be much easier to\u00a0get\u00a0a firm, proper slice for frying if the whole block (the form in which it arrived) were still frozen when the knife was\u00a0applied.<\/p>\n

Nope.<\/p>\n

It was frozen hard as a rock; I got nowhere with a knife, I couldn’t even get my meat saw to do the job, although in\u00a0that case\u00a0it was probably because\u00a0in applying pressure with\u00a0its teeth I only succeeded in melting the surface enough that they\u00a0couldn’t ‘saw’.<\/p>\n

So instead we had our usual fried eggs\u00a0accompaniment, excellent, quite thick (precut) bacon from the same Amish farmers who had brought\u00a0us their\u00a0Pannhaas<\/em>, straight from Lancaster County.\u00a0 Although it was not a sacrifice, I’ll be trying again next Sunday, making some adjustments to my preparation plan.<\/p>\n