What’s their blue crab situation look like? And do they have scrapple at the breakfast spots?
These are the two *most* important food items one can acquire.
Maryland isn’t known for much, but we do lacrosse well from what I hear, and we have the best blue crabs on earth. Something about that dirty bay water makes them just right.
And while I wouldn’t recommend reading the ingredients list for scrapple, I can say it’s the best breakfast meat on earth.
As for pool cues, I’m not super experienced but I’ve found that it’s all about personal preference. Probably due to individual body type and play style. I like a heavier cue because I’m more accurate with a slower swing speed I think.
Cues that others love, feel funny to me, and vice versa with my cue. I’m pretty self aware but I can’t actually pinpoint what I like and don’t like about cues(playability). Some feel right to me and some don’t.
Pool cues are personal preference, some work better for one guy and other work better for other guys. I may not like a certain style of a cue (or car, or woman, etc.) but it's their prefrence.
As far as scrapple goes, I had to look it up...seems like a sausage but not packaged, or another form of Spam. I'd try it once.
Scrapple is typically made of hog offal
, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage
, black pepper
, and others are added.
The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.
A few manufacturers have introduced beef
and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.
Due to its composition, it is often jokingly described as being made from "everything but the oink".