As you get older, has your consumption of fried foods gone up, down or stayed the same?

Okay so far as I know, they take every inedible part of the subject food including offal, and finely chop the heads, tongues, lips, whatever they don't have to throw out, into fine particles and mix match cherry picked spices to mask the odor and taste.
Yucko confirmed upon further investigation!
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.
Scrapple, also known by the Pennsylvania Dutch name Pannhaas or "pan rabbit",^[1][2] is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as an American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, and Virginia). It is also a traditional food of Boston and Maine.