Monday, April 7
The Best Iron Chef Parody Ever
Move over Alton... Mary Alice is here and she's got some expert commentatoring skills of her own.
Check out the hiLARious Ace of Cakes' Iron Chef parody: Lead Chef, Battle Scrapple
I had never heard of scrapple before, but, then again, I'm from the Midwest. It's apparently an east coast/Maryland thing?
Sounds gross.
Check out the hiLARious Ace of Cakes' Iron Chef parody: Lead Chef, Battle Scrapple
I had never heard of scrapple before, but, then again, I'm from the Midwest. It's apparently an east coast/Maryland thing?
Sounds gross.
Labels: ace of cakes, food network, Iron Chef, mary alice
posted by jacob @ 11:36 AM
10 Comments:
Psh, I dunno what scrapple is either. I'm more on the the east side of the country (Michigan) and I'm sure I have never heard of it.
I don't live that far from Baltimore and all I know about scrapple is when I moved here to be by family, all my family told me was "don't order it" when I first saw it on a menu...it doesn't sound appealing at all...
but I loved their parody :)
I am really starting to like this Goldman charactor. The guy could have chosen to go "Hollywood" but instead chose to remain somewhat normal and stay put where his is.
I can't see him turning into a egotistical FN doink for some reason.
Anyone have info on that cute little dark haired sultry cake decorator of his.I forgot her name. She looks real steamy.I would bake cakes with her anyday.
Thanks to wikipedia, I have a definition:
Scrapple is a savory mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour. The mush is formed into a loaf, and slices of the scrapple are then fried before serving. Scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste
BARF. No wonder it's not popular. Even if I was still eating meat I don't think I'd eat that.
Defintion of scrapple doesn't make it sound to appetizing, but these kind of regional foods and delicacies all have good history behind them.
Actually the scrapple was made intially using pork offal, primarily brain, but I guess along the way, it took on new life. Wiki definition didn't mention the herbs and onions that are used though.
I guess the people still eating it are the same as those Crazy ass Scots who eat haggis. Same thing, different packaging.
I recently moved to Baltimore from Philadelphia. Scrapple is definitely a Philadelphia thing. I grew up on it! And there's always the debate of whether you serve it savory (with eggs) or sweet (with syrup). My family served it sweet. You cut it in thin slices and fry it in a pan so the outside is crispy and the inside just a little soft. (I hope I haven't repulsed anyone yet!) So there's a little bit about Scrapple. Yum!
It's a philly thang....
The parody was absolutely hilarious! The meat cake was great, too!
:-)
The parody was hilarious!
Scrapple isn't as bad as it sounds--but I have lived in Maryland and also have family in Pennsylvania so I've eaten my share of it over the years.
When you put syrup on it and fry it in the pan it's yummy.
I totally understand though finding some regional foods repulsive. I now live in the south, and in some of these little towns around here, they eat some really rank stuff!
Scrapple is an acquired taste, but personally, I love it and don't find anything remotely repulsive about it. I'll take it over some mierda that passes as food in this country!!
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