Modo Mio only seemed appropriate to share with this hungry crew. We caught a late reservation and also reeled in our friends (another) Dave & Betsy (actually, her and I are both Elizabeth! Weird!).Дave, Donny, (my) Dave and I were all on the same trip to IsraelВ and have remained good friends since, trying out some seriously awesome restaurants along the way.

When I found out a few days prior that our favorite foodie friend Donnywas coming to visit, I knew I had to pick a good place for dinner. They offer a вЂњTuristaвЂќ menu every night, where you can order anВ Antipasti, a Pasta, a Secondi, and a Dessert, for $35/pp. Just a recap: Modo Mio is an adorable little Northern Italian BYOB in the Northern Liberties area of Philadelphia. This place just deserves that kind of attention. You heard me: I am writing about a restaurant I went to just a few days agoвЂ¦ and for the SECOND time. Sound familiar to you? It should, since just a month and a half ago I raved and raved about it while bragging about how wonderful my boyfriend Dave was for taking me there. Now that you know this, maybe youвЂ™ll understand just how good my meal was this past weekend at Modo Mio. LetвЂ™s face it, one of the most amazing meals IвЂ™ve had in Philly was two months ago at the famous Zahav with my girlfriends (an Israeli FEAST in which I tried DUCK HEARTS!!) and has yet to make it on the blog. Life gets in the way, I forget, or I simply just have too many fabulous recipes to share with you to write about a restaurant. With scrapple, the possibilities are limitless.Дanya Henninger / Billy Penn Want to make your own?Д¬hef Peter McAndrews, who helped Philadelphia love offal at Modo Mio and Monsu, offers a simple recipe for starting all the way from scratch.I rarely have enough time to write a post about a restaurant shortly after weвЂ™ve dined there. ThereвЂ™s a faction that eats it with applesauce. What to serve it with? Eggs is a go-to combo. Once youвЂ™ve got your crispy slices, the only important thing is to have the rest of your meal ready at the same time or in advance. Once you see plenty of browning crawling up the sides, use a spatula to do a single flip, then leave the slices alone for another 3 to 5 minutes, depending on thickness.

вЂњDonвЂ™t touch it until a nice crust forms,вЂќ Thomason warned. YouвЂ™re already porked up, why not go all out! 5) Slap it down - and donвЂ™t touchДЄfter you place your slices in your pan with space between them, the key thing is to leave them alone for 3 to 5 minutes, chefs say. Thomason, of Primal Supply, has a different suggestion: lard. Horn, of Guard House, suggests butter, because вЂњthe milk solids help with creating a crust.вЂќ Let it get nice and foamy before tossing in the meat, he said. 4) Add the greaseДonвЂ™t pay attention to online recipes that say вЂњscrapple has plenty of fat in it, so you donвЂ™t need to add any more fat.вЂќ Our experts dismiss that out of hand - because if your slices stick to the pan, you wonвЂ™t be able to get that crisp exterior. If you want to try to recreate a restaurant flattop, Horn recommends using cast iron, and getting it вЂњripping hot,вЂќ then turning it down to medium at the last minute. Most pros agree youвЂ™ll want to do the main part of your scrapple cooking over medium heat, and that a skillet will work just fine. This, she explained, can also вЂњbuy you some extra time to crisp/fry the outside without it melting too quickly.вЂќДЄnother crisping technique, said chef Khoran Horn of Guard House, is to coat each slice in a mixture of flour, salt and pepper, then set it aside before frying. If youвЂ™re worried about disintegration, one tip Thomason has heard from customers is to par-freeze your loaf before cutting. You can also do it as thin as half a inch - but be careful the slabs donвЂ™t fall apart. Heather Thomason, butcher and founder at Primal Supply, likes hers on the thicker side, and recommends slices that are about 1 inch thick. 2) Slice your meatДЄs long as you keep your scrapple loaf cold, itвЂ™ll be easy to cut through. The pigs that donated their snouts, heads, feet and livers to the scrapple loafs at Primal Supply Meats, for example, were all pasture-raised. If you want to get even more sustainable (and likely more flavorful), hit up a butcher shop that works with local farmers and sustainable slaughterhouses. Pork stock, pork, pork skins, corn meal, wheat flour, pork hearts, pork livers, pork tongues, salt and spices Unlike many packaged bacon or sausage products, thereвЂ™s no preservatives on the Habersett ingredients list: Turns out the brand name blocks found at the Acme and other supermarkets are relatively wholesome.

Modo mio philly