Maybe this should be in the Pennsylvania Forum because not many people outside the Pennsylvania area know about (or will eat) scrapple. For the uninitiated, scrapple is a creation of the Pennsylvania Dutch. Loosely defined, it's pork "leftovers" with spices and cornmeal. You don't want to know what's in the "leftovers". It comes from the store (in the refrigerated section) as a nondescript gray block of matter. You cook it by slicing it and throwing it on a plan and frying at medium/low temperature. Most of the time you don't need any oil but I use non-fat cooking spray. Oh, it's not very good for you nutrition-wise. Figure 15% of your RDA of saturated fat for a 2 oz slice. There are different varieties of scrapple. The original is probably the best, but I like Rapa's Hot & Spicy scrapple. There is also Scrapple with Bacon, also made by Rapa. My usual MO is to cut them into thin slices so they come out nice and crispy. However, most people will cut it into thicker blocks which creates a nice crispy outside and a softer inside. I try not to have any in the house because if I stockpiled it I would eat it 24/7. I got my first taste of scrapple as a Boy Scout (Troop 57, Kennett Square) in the early 1980s. Nothing like a slab of scrapple with your breakfast while at camp, cooked over a fire or on a Coleman propane stove. Recently I heard about eating scrapple with maple syrup. Never had it like that. ^8 So I tried it last night. Fried up some Rapa Hot and Spicy scrapple (my favorite) and poured on some New Hampshire maple syrup. I dunno, I wasn't impressed. I think I might get better results if (1) I used regular scrapple instead of Hot and Spicy; and (2) I cut the scrapple into thicker blocks. My usual way of cooking it produces scrapple that doesn't soak up very much syrup. Anyway, thanks for listening to my random ramble about food. I'm getting hungry just thinking about it.