[Cagey]

I bought a butchered hog just north of Philadelphia a few years ago from a Mennonite farmer. It was the absolute best pork I've ever had. Of course he packed quite a few "bricks" of scrapple and that was fantastic. I cooked it the way you described. Well, the thin sliced way. He also packed a couple of small buckets of lard. I had no idea what to do with that.

[riley1992]

He also packed a couple of small buckets of lard. I had no idea what to do with that.

You should have asked me. I could have given you a suggestion.

[Physicist]

I cooked it the way you described. Well, the thin sliced way.

The trick is to use really high heat. It's amazing how many restaurants are completely unable to accomplish this. All they serve you is a spongy, grey slab instead of crunchy, golden brown shingles.

[Xenalyte]

Lard you use when frying or scrambling eggs. Put a tablespoon in the skillet, and I promise your eggs will wow you.

I'm getting a bit drooly just thinking about eggs fried in bacon grease . . .

[daddyOwe]

Cook french fries in that lard. I love scrapple. I also have high cholesterol, who would of figured that. I think that is from the sunscreen though.