My editor, Jeff Houck, sent over a picture of pan-fried Scrapple slice and my heart fluttered like crazy. “Scrapple? Scrapple! What’s Scrapple? I asked him,” and within 30 minutes was off to the supermarket to find Scrapple, a distant cousin to Spam.
Yes, I have an odd fascination with meat that comes in it’s own coffin.
“hmmm…I wonder if I could showcase the otherwise disgusting “meat” in a edgy, fashion-y, Bon Appetit-esque yet appetizinng way. I mean, when was the last time you saw a photo of canned ham and said, “DAMN…that’s a mighty fine piece of ass?!”
While I was there, I went bezerk and ended up with a basketful of “meat” products along with a variety of ingredients to concoct four different recipes. And really. That’s how my “meat” adventure began.
