By Molly Daly
PHILADELPHIA (CBS) – The Reading Terminal Market celebrated the food that some see as a local delicacy, and others as a culinary abomination at “ScrappleFest” on Saturday
April, who grew up in North Jersey, initially didn’t know what to make of it:
“When I moved to Philly, scrapple was a new concept to me.”
But she acquired the taste a couple of years ago:
“I was drunk,” she said. “That’s the first time I tried it. Now it’s a thing I would do sober.”
April’s not alone, judging by the line that snaked around vendors offering free tastes in the market’s center.
South Philadelphian Regina Jones is a scrapple scarfing veteran, despite its unusual its texture
“It’s like fried mush,” she said. “But it’s delicious! Has to be crispy on the outside, and soft inside.”
When asked if she dredges it in flour, Regina answered emphatically, “Yes! Absolutely!”
But Dr. Hand, a Penn Vet school professor wearing a scrapple t-shirt with a recipe on the back, shuns the dusting:
“I love scrapple. But it has to be done properly, using a real hot griddle, no flour, and you really cook it crisp on each side.”
But What about the people who just can’t get past scrapple’s “everything but the oink” reputation?
“Give it a try, and you may be surprised,” April said. “I mean it’s not gonna kill you. It’ll be a good story.”