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In the frugal tradition of using all "scraps," this PA Dutch classic is basically a pan-fried meatloaf made of cornmeal & pork trimmings (i.e., offal: heart, liver, ears, etc.). It's an acquired taste, with the distinct metallic tinge that some offal often imparts, but it's served at breakfast, so you can always mask it with ketchup & eggs if it's too much!
Ed.'s note: This restaurant has closed, but the dish is common at other diner-type places around town.
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