I read somewhere that spam was made from pig's snouts, turned me off for
awhile, but i still get my one can once a month, and eat it sliced on white
bread with mustard.

"TheAlligator" > wrote in message
...
> "Orc General" > wrote:
>
>>How do you prepare luncheon meat for eating. I am talking about Hormel's
>>Spam that you buy at the grocery.
> Ahhh, Spam. A weakness born in my childhood that never left me. Even
> the jokes about Spam offend me. My mom always fried it in butter,
> then served it on whole wheat toast with melted cheese and mustard or
> mayonaise, according to preference. Food of the gods. As a side
> note, she also served something she called "cloverleaf ham" on a
> regular basis. Imagine the trauma when, as an adult, she confessed to
> me that it was bologna cut 4 times in the shape of a Celtic cross to
> keep it from curling. As a final off-topic side note: My first
> introduction to "polenta" was as a grade-school boy when my mom served
> a never-ending stream of "fried mush" for several weeks. To me, the
> stuff tasted like fried popcorn and I loved it. A few years ago, I
> asked her exactly how she made it. Her response was "why would you
> want to eat that crap? We only had it because your dad was on strike
> for 2 months, and it was all we could afford". I fix "fried mush"
> quite often, to this day.