From Newsgroup: rec.food.cooking

On Sat, 29 Aug 2026 08:06:28 -0700
KenitoBenito <Kenito@Benito.too> wrote:

On Fri, 28 Aug 2026 14:03:59 -0400, Retirednoguilt <HapilyRetired@fakeaddress.invalid> wrote:

[...]

Eat scrapple regularly and help the cardiologists, cardiac surgeons
and undertakers get even richer. A typical portion is about 100
grams. Here's the nutritional breakdown of that portion:

Portion Size 100 g
Calories Per Portion 213
% Daily Value
Total Fat 14g 18 %
Saturated Fat 4.7g 24 %
Cholesterol 49mg 16 %
Sodium 482mg 21 %

WHOA!

Total Carbohydrate 14g 5 %
Dietary Fiber 0.3g 1 %
Sugar 0.2g
Protein 8.1g 16 %

There are much healthier sources of protein that also taste good.
Too much saturated fat and sodium for my liking.

I've tried scrapple one time in my life. I didn't care for it. In
an apocalyptic situation, where I can consume scrapple or die, I will
eat scrapple.
Or if someone offers me $25,000,000, or more, to eat it. I don't
see it ever happening.

I will be your proxy eater for a mere 1 million%, the other 24 mil$ are
yours - sound fair?


--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

KenitoBenito <Kenito@Benito.too> wrote:

I've tried scrapple one time in my life. I didn't care for it. In
an apocalyptic situation, where I can consume scrapple or die, I will
eat scrapple.

Well, OK. How do you feel about linguica?
--
Regards,
John Levine, johnl@taugh.com, Primary Perpetrator of "The Internet for Dummies",
Please consider the environment before reading this e-mail. https://jl.ly
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Wed, 2 Sep 2026 22:13:46 -0000 (UTC)
John Levine <johnl@taugh.com> wrote:

KenitoBenito <Kenito@Benito.too> wrote:

I've tried scrapple one time in my life. I didn't care for
it. In an apocalyptic situation, where I can consume scrapple or
die, I will eat scrapple.

Well, OK. How do you feel about linguica?

Heck yes!

https://kitchengetaway.com/portuguese-linguica-sausage/


What It Is Made Of

Meat: High-quality coarse-ground pork.

Spices &
Seasonings: Garlic, smoked paprika, onion, salt, and pepper.

Extras:
Many traditional recipes also include dry red wine or a splash of
vinegar.

Taste and Profile

Flavor: Bold, savory, and garlicky with a
noticeable smoky warmth and a mild-to-moderate peppery kick from the paprika.Texture: Coarse ground with a firm bite and a natural casing
snap.

--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

According to frying air <hot@in.side>:

On Wed, 2 Sep 2026 22:13:46 -0000 (UTC)
John Levine <johnl@taugh.com> wrote:

KenitoBenito <Kenito@Benito.too> wrote:

I've tried scrapple one time in my life. I didn't care for
it. In an apocalyptic situation, where I can consume scrapple or
die, I will eat scrapple.

Well, OK. How do you feel about linguica?

Heck yes!

https://kitchengetaway.com/portuguese-linguica-sausage/
What It Is Made Of

Yeah, we know what it is. I even made some one time when I bought half a pig and had a lot of ground pork in the freezer. It's not hard if you have a smoker.

For us ne.food types, in southeastern Massachusetts, linguica is one
of the basic food groups and is found pretty much everywhere, due to
all of the Portuguese fishermen who immigrated there.
--
Regards,
John Levine, johnl@taugh.com, Primary Perpetrator of "The Internet for Dummies",
Please consider the environment before reading this e-mail. https://jl.ly
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Wed, 2 Sep 2026 14:04:47 -0600, frying air <hot@in.side> wrote:

On Sat, 29 Aug 2026 08:06:28 -0700
KenitoBenito <Kenito@Benito.too> wrote:

On Fri, 28 Aug 2026 14:03:59 -0400, Retirednoguilt
<HapilyRetired@fakeaddress.invalid> wrote:

[...]

Eat scrapple regularly and help the cardiologists, cardiac surgeons
and undertakers get even richer. A typical portion is about 100
grams. Here's the nutritional breakdown of that portion:

Portion Size 100 g
Calories Per Portion 213
% Daily Value
Total Fat 14g 18 %
Saturated Fat 4.7g 24 %
Cholesterol 49mg 16 %
Sodium 482mg 21 %

WHOA!

Total Carbohydrate 14g 5 %
Dietary Fiber 0.3g 1 %
Sugar 0.2g
Protein 8.1g 16 %

There are much healthier sources of protein that also taste good.
Too much saturated fat and sodium for my liking.

I've tried scrapple one time in my life. I didn't care for it. In
an apocalyptic situation, where I can consume scrapple or die, I will
eat scrapple.
Or if someone offers me $25,000,000, or more, to eat it. I don't
see it ever happening.

I will be your proxy eater for a mere 1 million%, the other 24 mil$ are
yours - sound fair?

I'm down for it.
I still don't see it happening.
--
I'll never forget my grandpa's last words.

"Quit shaking the ladder!"
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Wed, 2 Sep 2026 22:13:46 -0000 (UTC), John Levine <johnl@taugh.com>
wrote:

KenitoBenito <Kenito@Benito.too> wrote:

I've tried scrapple one time in my life. I didn't care for it. In
an apocalyptic situation, where I can consume scrapple or die, I will
eat scrapple.

Well, OK. How do you feel about linguica?

If I've ever had it, I don't remember. A quick check makes me
even more certain I've not had it.
--
Mess with people by calling bone broth 'skeleton soup.'
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Thu, 3 Sep 2026 02:03:08 -0000 (UTC)
John Levine <johnl@taugh.com> wrote:

According to frying air <hot@in.side>:

On Wed, 2 Sep 2026 22:13:46 -0000 (UTC)
John Levine <johnl@taugh.com> wrote:

KenitoBenito <Kenito@Benito.too> wrote:

I've tried scrapple one time in my life. I didn't care for
it. In an apocalyptic situation, where I can consume scrapple or
die, I will eat scrapple.

Well, OK. How do you feel about linguica?

Heck yes!

https://kitchengetaway.com/portuguese-linguica-sausage/
What It Is Made Of

Yeah, we know what it is. I even made some one time when I bought
half a pig and had a lot of ground pork in the freezer. It's not
hard if you have a smoker.

For us ne.food types, in southeastern Massachusetts, linguica is one
of the basic food groups and is found pretty much everywhere, due to
all of the Portuguese fishermen who immigrated there.

Do you get those killer good Portuguese donuts too?


--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

According to Damon Cloche <b@ke.bread>:

For us ne.food types, in southeastern Massachusetts, linguica is one
of the basic food groups and is found pretty much everywhere, due to
all of the Portuguese fishermen who immigrated there.

Do you get those killer good Portuguese donuts too?

Not that I recall but I hear you can sometimes get them at Trader Joe's.



--
Regards,
John Levine, johnl@taugh.com, Primary Perpetrator of "The Internet for Dummies",
Please consider the environment before reading this e-mail. https://jl.ly
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Thu, 3 Sep 2026 16:41:33 -0000 (UTC)
John Levine <johnl@taugh.com> wrote:

According to Damon Cloche <b@ke.bread>:

For us ne.food types, in southeastern Massachusetts, linguica is
one of the basic food groups and is found pretty much everywhere,
due to all of the Portuguese fishermen who immigrated there.

Do you get those killer good Portuguese donuts too?

Not that I recall but I hear you can sometimes get them at Trader
Joe's.

Man I would be driving however long it takes to have these, they have
to be eaten fresh and warm!
"Portuguese donuts in Massachusetts, known traditionally as malasadas,
are fluffy, yeast-risen fried dough treats coated in sugar with no
center hole.
Where to Find Them in Massachusetts
Southeastern MA & Fall
River/New Bedford: This region is a major hub for Portuguese culture,
where malasadas are a staple at local church fairs (festas), community
halls like the Espirito Santo church hall, and spots like Barcelos
Bakery in Fall River and New Bedford.
Provincetown Portuguese Bakery:
Located at 299 Commercial Street in Provincetown, this iconic Cape Cod
bakery serves up fresh malasadas alongside Portuguese egg
tarts.
Stoughton Bakery: Located in Stoughton, they feature fresh
malasadas on their Saturday menu and malasada French toast on
Sundays.
Other Local Bakeries: Towns with strong Portuguese
communities—such as Lowell, Andover (via pop-ups and local spots like Somebody's Place), and Cambridge—frequently feature them or traditional pastéis de nata."
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

In ne.food John Levine <johnl@taugh.com> wrote:

KenitoBenito <Kenito@Benito.too> wrote:

I've tried scrapple one time in my life. I didn't care for it. In
an apocalyptic situation, where I can consume scrapple or die, I will
eat scrapple.

Well, OK. How do you feel about linguica?

I like it but haven't had it in a while.

Too many sausages and not enough time. :-)

- DDH

--- Synchronet 3.21d-Linux NewsLink 1.2