Which is the worst state in the United States of America

when ppl with bad food tell you "wow, that piece of cuisine you have is really bad", you should feel ashamed IMO

also lutefisk is almost completely offset by the MN State Fair "everything fried and on a stick" style of cooking

what the HELL is wrong with scrapple?!?!?

is that a serious question max??????

http://www.phoodie.info/wp-content/uploads/2009/12/scrapple.jpg

it looks like old spam

there's nothing wrong with scrapple

who cares what it LOOKS like

it is not ART

weirdly, i don't think i've actually had scrapple. but i do love my corned beef hash

someone's fired up about scrapple

its just... why would you hate SCRAPPLE of all things

maybe you don't know what scrapple is

i wanna know what scrapple is

i want you to show me

p sure i know what scrapple is bro

i grew up in a scrapple state

The mush is formed into a semi-solid congealed loaf,

ok among other things harbl you dont like bacon

you also are a frequent poster on the nutrition nazi thread

so

i also don't like mushes formed into a loaf

I love scrapple.

harbl you didn't like coffee until recently--how can we trust you

sCRAPple

At a restaurant here in Chicago, I had a version of scrapple that they created. But it didn't have head, heart, liver, and other scraps. They used like, normal parts of the pig. It was not up to par.

¿que i have liked coffee a long time?

scrapple more like crap hole

harbl more like hair balls

what a horribly formed "loaf"

Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth.[citation needed] Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush.[citation needed] The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, black pepper and others are added.[citation needed] The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.[1]

I know where gelatin comes from and all but I kind of am not down with meat jello

yes I've eaten spam, shut up

we need some scottish ppl up in this bitch

offal more like awful

also lol at wikipedia for implying that pig livers have headbones attached to them

offal loaf

scrapple is better than nutraloaf

citation needed more like excretion needed

citation needed, emesis imminent

lol at minnesotans zinging other ppl's food

― mookieproof, Wednesday, February 24, 2010 8:54 PM (22 minutes ago)

home of the juicy lucy you terrible, terrible man

basically it's fat-free sausage, only instead of being cased, it's mixed with corn meal? sounds ok in theory.

I am wondering about the person who edited that page

"I don't believe that scrapple is boiled into a mush; I'm going to need to see a citation on that."

also I think just reading the words "juicy lucy" has boosted my cholesterol levels to dangerous new heights

dangerous exciting new heights

from which you can look down on other states and sneer greasily

It's the cornmeal I don't really like in scrapple.

I had scrapple once, in Phila. -- it didn't taste like innards, it just tasted like any other sausage.

i eat a lot of chorizo, so i dont think i can really get fancy about any sausagey anything that i might consume

scrapple is different wherever u have it but basically tastes like any other breakfast meat ime. salty, porky, etc.

i figure that the whole purpose of sausage is to get rid of the stuff that otherwise ends up in the butchers slop bucket. and i am ok with that!

the noble butcher uses every part of the buffalo pigcow

new york

^^^^

^^^except for your precious yankees