Bacon and Scrapple

I was enjoying a bowl of tepid tomato soup (that was in dire need of flavor) and a hearty biscuit (with that Bisquick aftertaste) at a small diner in Philadelphia when I came across a wealth of blog material printed on small cards for patrons to read at their leisure.

The first bit was a comment on "bacon", the staple food of any good diner: "Bacon is not a euphemism for money; rather, the phrase has its roots in 12th century England. A church in the town of Dunmow promised a side of bacon to any married man who could swear before the congregation and God that he had not quarreled with his wife for a year and a day."

Wow! Bacon must have been quite a commodity in those times! Now you can get a side of bacon at IHOP for a lot less than a vow of peace with your partner (although it might result in a war in the bathroom). And what's with that year and a day? Lord … a man who brings home the bacon in Dunmow does more than just bread-winning and promising harmony; he's probably a lying pig.

The next item for my reading pleasure was a discussion on "scrapple", a popular concoction of vomit and intestines that is ravished by northeasterners and gutter rats alike. "Scrapple: The Pennsylvania Dutch call it Panhas, southerners call it Poor-do, and in Maryland, Virginia, and North Carolina it's called Liver-mush. Scrapple is a medieval word for leftovers mixed up with the German word Panhaskreppel and the Netherlands Dutch word Schrapelkoekeje."

So not only is scrapple itself a mush of shit and gravy, but so are its semantic origins.

Scrapple wrappers in the grocery store are at least honest about the contents of this scrapple-diddle-ee-umptious delight (usually pig brain, whale carcass, sheep toe-jam), but this Philly diner challenged the commercialized version of scrapple to provide a more wholesome, healthier alternative: cornmeal, buckwheat flour, seasonings and meat broth cooked until thickened, sliced thin and fried until brown, good with ketchup or syrup. Now that doesn't sound too bad.

I paid my $4.50, wished I had spent it elsewhere, gathered my belongs, and finally gave into the desire to buy a local "Eat more scrapple" shirt at the register. I'm a schmuck from Delaware, what can I say? Table scraps are part of my blood.

(for a complete list of diner-ese phrase-ology, visit http://www.bbc.co.uk/dna/h2g2/A890589)