Ohhhh noooo! I thought this affair was secret, but seems that Sqrl has **thrown ** my cover of this torrid romance and I have been exposed. I was wondering who went through the trash and removed all 300 empty spam cans–I thought it was some homeless person trying to recycle them. Now I know it was Sqrl, on his quest to find me out.
I am out of the closet–I **love ** Spam! I **adore **Spam! I cannot live without Spam! Spam makes the world go 'round! Hey–wait–don’t tell me that there cannot be love between a nice, white girl and a meat by-product confection!
So how much do you want for the pictures of my naked body covered in Spam? Don’t tell me you don’t have them. Tell me where to drop the money, because I certainly don’t want those going out to the wide world of the SDMB.
I can confirm this (lived there for two years). When there is an emergency (approaching hurricane, longshoreman’s strike, etc.) the first things Costco runs out of are Spam and toilet paper. I don’t think there is any connection.
Spam musubi is a favorite. You can get it at any 7-Eleven.
But I grew up eating spam. My great-grandother fed it to us when we were at her place. Fried, not-so-thinly sliced. Yum. Straight out of the can on crackers with cheese. Yum.
I haven’t had it in years though as I don’t eat beef or pork anymore.
There is a wonderful book, called Biggest Secrets by William Poundstone.
In it was a chapter entitled Mystery meat.
He gets into all the odd items; pimento loaf, headcheese, etc.
He mentions a thing called chorizo, which is just as unappetizing, to those with appetites.
I wonder who buys all this stuff; just as I wonder who buys Kraut Juice, sold at your local grocery store.
Like many here, I was fed Spam as a child. My frugal German grandmother would fry it and serve it w/ sauerkraut and mashed potatoes. (My WWII Army vet Dad was not enthused.)
Re prarie/mountain oysters: The Ex took me to his small prarie hometown where the big church fundraiser was a “nut fry”. (Two churches; one Catholic, one Lutheran.) He said the Lutherans always made a big thing over the sight of the nuns in full habit, busily stirring boiling vats of oil full of batter-fried testicles.
My secret (well, not now) vice? Raw cookie dough. The stuff is okay baked, but always better as dough. So what if it contains raw eggs and will probably kill me? I bake some for work, then save the rest to eat as dough at home.
A question: is scrapple the same as goetta? I’m not a huge cornmeal fan, but my mom loved something that sounds like this. But now I can’t remember if it was scrapple or goetta I was eating.
It is similar to braunschweiger only in that it has some of the same ingredients! I also love braunschweiger but it is totally different. While b.s. (I cannot keep typing that out!) is spreadable on crackers, bread, what have you, livermush must be sliced. B.s is also a different color. Livermush very closely resembles pale asphalt in coloring. It is light gray with specks of dark gray, white and black. I can only describe it a gravely! The consistency is a big difference also. B.s. is very smooth and almost pate-like. Livermush is rough and grainy due to the addition of cornmeal. Basically, the similarities break down this way:
Vanilla, Rose, Peaches, whatever you call yourself now, chorizo is pretty good if put with the correct ingredients. It makes a wonderful cheese dish usually called Queso Flameado.
What I’m talking about is the pre-packaged, commercially sold “Scrapple™” made by Habbersett Sausage in suburban Philadelphia, Pennsylvania. As far as I ever knew, they were the ones that either invented it or mass-marketed it to the general populous, at least 'round these parts. Having spoken to a member of the family of the founder of the company, this is what she told me. I don’t believe one can get much more “from the horse’s mouth” than that.
Scrapple, as I know it here, is a brick of what looks like chunks of meat, kind of a grayish brown with a white marble to it. Whether or not this is “true” scrapple as you know it, I can’t say.
Well, like I said, this is what I was told first-hand. Besides, I don’t see many American consumers going out and buying pork livers or pork brains for a fancy dinner party.
