Blair P. Houghton wrote:
> Not bad. A tad disappointing in form, though.
>
> I was at the LeeLee (giant Asian/world supermarket over on Dobson and
> Warner in Chandler) the other day getting a honk o' eye round to make
> chili, and I spotted a big yellow can marked "corned mutton" in a
> couple of languages.
>
> It's made in Australia.
>
> And, well, you know me, you make corned mutton in Australia and ship it
> to the Arizona desert and it just makes my challenge radar go off.
>
> It sat on the counter since then, as I hadn't found a reason to want to
> eat it yet (other stuff to go through, see), but this evening curiosity
> made me reach for the can opener.
>
> The good news is, the can was chock-full of it. A little jelly, but
> only that which had come from the meat. No watery or empty space at
> all. The bad news is, it wasn't a whole piece, or even chunky. It's
> pretty much Spam. Only with a more elegant sort of high-end cat-food
> flavor, and a lot less fat and salt.
>
> Nothing magical about the taste. Potted meat is potted meat. But I
> can see spreading this on a crusty roll and topping it with dijon and
> lettuce and tomato and enjoying it well enough.
>
> So it was worth the look, but it's probably not going to find its way
> into the budget again.
>
> --Blair
>

And you're surprised? Has there ever been any kind of canned meat that
wasn't as horrid as you describe?

--
You wanna measure or you wanna cook?