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Maryland Food Polls

Thinking forward to the next few months, I think I’d love a great snowball this summer. Yet, I doubt that’s going to happen. I’m not sure, no matter how good they are, that snowball stands will be allowed to be categorized as essential. Yes, they serve a food item, one pretty well beloved in Baltimore, but I don’t think they case can, or will, be made.

Snowballs are just one of my picks in one of the latest Twitter quarantine games: Baltimore and Maryland food polls. In this one, you had to pick just three to keep.

 

As you can see, I chose 1, 4, and 9 — crabs, snowballs, and scrapple.

Yes, of course, I chose crabs. I would ask what Marylander wouldn’t choose crabs, but my younger sister might do so for the sake of being contrary. Who knows? Maybe a transplant might, but I don’t always count them. Unfortunately, I’m also having doubts as to whether crabs or crab cakes will realistically be on the menu this summer, as well.

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I would love a scrapple sandwich with cheese. Just like we used to eat on Sunday mornings before church. Minus the egg. I probably should have had one during the pandemic, but because I only eat turkey scrapple, and that stuff isn’t always as easy to find as the standard pork variety. So, once this situation ends and things are more open, whenever that may be, one of the first things I plan to do is find a nice block of turkey scrapple. Then, I’ll have a nice, toasty scrapple sandwich.

Some will point out that scrapple might be more of a Pennsylvania thing, even more of a Delaware thing. That’s cool. New York and New Jersey both claim best pizza and recently, bagels. I’m willing to share scrapple. I’ve even heard that you can go to some places along the Chesapeake in Virginia and get some decent-to-good crab cakes. Now, again, this is a thing that I heard and can not verify personally.

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In this other poll, I just took a bunch of them. I didn’t feel like deciding between the ones I liked.

 

Crab soup, #8, can be really good, but cream of crab is so much better. Imagine that fishy, pungent, spicy taste of crab with Old Bay, not within a thin broth, but a silky, creamy one. A soup understated as it first hits the tongue, but gives you all of its crabby goodness on the back end as it goes down. That’s cream of crab. First time I ever had it was in a small deli in Annapolis. I fell totally in love. The next time I had it, I ordered a bowl and ended up dipping a couple of chicken fingers in it. I’m pretty sure few others will find cream of crab to be so versatile, but those chicken fingers were so good. I should have reviewed that meal.

Writer, et. al.

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