[Sca-cooks] Cooking Spam

[kattratt]

Ok now I don't normally eat this stuff just because but when I have it
struck me as something like Fried Bologna (YES I ATE IT COOKED).  ((And
if you are eating it cold I hope you are washing it off first, I mean
cholesterol city!!!!  I don't eat the gelatanized fat off of Ham either
though.))  So I must ask those with it on their shelves to look and
tell... Other than the gloopy stuff in the can, (which I assume is
gelatanized fat for preservatives) what is the difference between SPAM
and so luncheon meat or a hotdog? To quote "The Great Outdoors" isn't it
all just lips and @&#holes?
I can't imagine anyone eating Spam cold.  ICK! But cooked it is pretty
good. The goopy stuff melts down to grease to fry the meat in.  Just
like good ol' "Popped up Baloney" (Fried Bologna for those who insist on
the proper name.) ((Some childhood traits die hard.))
Nichola

Nicolas Steenhout wrote:
>
> I've heard of this barbaric practice.  Heck, I've even been offered it once
> for food.  Not a happy memory!  Blerch!  While I will eat Spam or similar
> stuff once a year or so to remind me why I don't eat it on a regular basis,
> it's got to be cold, because hot Spam just doesn't cut it...
>
> >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, I do believe that we'll have to disagree on that...  Yeowza! <smile>
>
> Muiredach mac Loloig
> Rokkehealden Shire
> aka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J. Hockenberry
>