On Tuesday, November 7, 2017 at 2:32:17 AM UTC-10, Gary wrote:
>
> Two comments he
>
> 1) Dsi1.... imo, canned spaghetti is best eaten at room temp vs
> heating it up. It's thicker and not bad. It's a quick fix for
> hunger.
>
> 2) All this tamale talk lately...I've never had a tamale in my
> life but someone mentioned the canned Hormel brand. I bought a
> can today just to see what it's all about. I'm sure homemade or
> good-restaurant made are better but at least I'll get an idea.

Back in the 60's that was the only spaghetti we used to have. I'd brown a pound of ground beef and add a large can of Chef Boyardee. I'd sometimes add some American cheese on top to melt. That was tasty and fed a family of 4. What a great and wonderful dinner!

I think it might be tasty to batter up and coat and then deep-fry some canned tamales. It'll look like fish sticks but there wouldn't be any fish in it.