771: Holiday Cookbooks 2022
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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I Love the Pig, You Know?
There's a lot of like low country sort of tidewater, Pennsylvania Dutch kind of charcuterie happening in there. So let's go to the scrapple for a second, because I know this is a big Pennsylvania Dutch thing. But it's basically, you know, you make a very flavorful enriched quote bouillon. You put that chopped meat back into the broth and now you're thickening up the whole thing with cornmeal and buckwheat flour. It sort of firms up into a cake, right?
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