Good darts! We don't have that chain around here but I know what they are. Many years ago a former girlfriend of mine was from Erie. Got to know Giant Eagle and my first Eat 'n Park.
lincoln, your dead right on the cast iron skillet for scrapple. I believe it's required.
I remembered that a buddy of mine still does a little bit of meat prep. He makes some scrapple and also smoked kielbasa a time or two a year. His small customer list has been full for many years but maybe I can bribe him with beer.
Now, I'm thinking that it's been too long since I had Sie magge. Also called Hog maw. Stuffed pig stomach with smoked pork sausage, potatoes, cabbage, etc, etc inside. My mother made the best. She baked her version, some boil them then brown. It used to be common to find in local country hotel restaurants around here, but they are about all gone. One still has it but it's a feeble effort.
