[Sca-cooks] Cooking Spam

[XvLoverCrimvX at aol.com]

In a message dated 11/8/01 5:54:02 PM Eastern Standard Time,
mark.s.harris at motorola.com writes:

<< I simply slice it, thick or thin depending upon the effect I want,
 and fry it like a ham slice in a skillet. My mother used to
 sometimes bread it with something before frying it, so it came
 out like chicken-fried steak or fried chicken. I tried to simply
 use flour recently, but didn't like it as well as whatever my
 mother did. I need to ask her for her recipe.

 If you let liver and kidney and such touch your pan, then there
 should be no problem with Spam. It is simply a ham sausage
 using a metal gut instead of the one from inside an animal.

 Stefan li Rous >>

I tend to like fried Spam between two slices of bread and drizzled with ranch
dressing. Mmm, good stuff.

Misha
Connoisseur of strange and unique foods.