47
Finally scrapple hits the sandwichspace grid. For those outside PA, scrapple is a mix of blended up pig parts and cornmeal. You fry it up crispy in oil and it's crunchy, salty, and tasty. Seems like a possible good fit for this. One big downside is that you kind of have to baby it, keeping a close eye on it as it cooks. Overcooked is very crunchy but has an unpleasant burnt flavor. Undercooked will lack that nice crunch. So I don't have the energy for this in the mornings. For this sandwich I used some I cooked the night before. It was good, and crunchy, but only like a 7/10, so I think not worth the extra effort.
Appearance 5/10, not really pretty.
Flavor 6/10. Nothing to write home about.
48
Today was just a handful of fresh spinach, sauteed down, two eggs, broken in the pan and quasi-scrambled up. Three thin slices of pepper jack and focaccia bread. The only thing I did differently was heavily butter both slices of toasted focaccia. That makes it better for sure.
Appearance 7/10. How much of the appearance is just lighting?
Flavor 7/10, I was pretty hungry, and this hit the spot perfectly. How much of this rating was that it was hot off the stove instead of sitting an hour in foil? Some. Yesterday's sandwich should not have been at least a 7, but it just wasn't as good.
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