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14 Responses to “Quote of the Day”

1. Scott Says:
   September 4th, 2010 at 12:08 pm

   Tell her that the lard is to prevent the Spam-light from permanently adhering to the Cast Iron skillet.

2. Standard Mischief Says:
   September 4th, 2010 at 1:12 pm

   even spam light is too damn salty for me, although the turkey in a square can is just barely OK. It’s pressure canned, you would think they would not have to salt it to death too.

3. pax Says:
   September 4th, 2010 at 1:34 pm

   Is that a problem?

4. Spook45 Says:
   September 4th, 2010 at 2:48 pm

   MMMMMMMMMM; BAAACCCCCOOOOONNNN(grovel grovel)

5. 2yellowdogs Says:
   September 4th, 2010 at 5:48 pm

   They make SPAM Lite? Good Good in heaven, WHY?? If you’re going to eat SPAM, eat the real thing. (And cook it in bacon fat.) Sheesh.

6. Robert Says:
   September 4th, 2010 at 7:50 pm

   The ying. The yang. It is the love!

7. Skip Says:
   September 4th, 2010 at 8:21 pm

   Tell her to get Bacon Spam instead, it’s pretty tasty.

8. Jerry Says:
   September 4th, 2010 at 8:43 pm

   If you have to eat fake pig, it should taste like real pig, IMHO. Just sayin’………….

9. nk Says:
   September 4th, 2010 at 10:48 pm

   Thanks for the reminder. The daughter and I will be making Spam sushi, tomorrow. 😉

10. emdfl Says:
    September 5th, 2010 at 12:21 am

    SM – You have to cut in a little pineapple to thin the salt taste… Better yet just throw a whole can of sliced pineapple into the pan.

11. comatus Says:
    September 5th, 2010 at 10:58 am

    Mmmm…tactical charcuterie. Yes, it has to have salt in it (maybe not as much as we’re accustomed to); salt is the original preservative, safe and effective. It took us 10,000 years to figure out something not to like about it. And fat itself acts as a preservative when pressure-cooked into meat scraps–really, the basis for all European culture. It all came from Greece, see?

    Our ancestors (like, 40 years ago) knew to use the cooked-off salt and fat of preserved meats in the rest of a recipe. Jerky is meant to be the base for a soup or stew, not a trail snack. There’s enough usable fat in regular-strength Spam to fry an egg in, if you simmer it.

12. phlegmfatale Says:
    September 5th, 2010 at 11:51 am

    I cooked some bacon for LawDog’s sammich last night, and I went back into the kitchen and noticed all the not-sammich bacon had disappeared. Heh.

    There really should be bacon bouillon, don’t you think?

13. SPQR Says:
    September 5th, 2010 at 5:16 pm

    You know why Spam is so popular in south Pacific islands, don’t you?

14. comatus Says:
    September 5th, 2010 at 9:05 pm

    But there is bacon bouillon:

    http://tinyurl.com/2eejtfp

    Just add boiling water for a nutritious TEOTWAWKI snack. Do not open when bears are present.

Remember, I do this to entertain me, not you.

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