News of the day

[BigAl]

Important Food news from NPR!

http://www.npr.org/features/feature.php?wfId=1778386

Then click on:

Morning Edition audio

[brdbbq]

Hit the bar early today ? :roll:

[parrothead]

Someone has spam on the brain today. Spam and Gin maybe?

[BigAl]

Aunt Pearl's Grilled Spamtasia

Large bag of elbow, shell or rigatoni pasta
2 Cans of Spam, thickly sliced
1 Medium yellow onion, chopped
1 Small jar chopped olives
2 Medium tomatoes, chopped
1/2 Stalk of celery, chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped
2 Cups Canned Garbanzo beans, drained
1 Small package (8 oz.) Sharp Cheddar Cheese, grated
1 Small package (8 oz.) Bleu Cheese, crumbled by hand
1 Bottle of Vinaigrette dressing
Grill sliced Spam in a skillet or on a smoker grill. When thoroughly heated, cut Spam into small chunks.
Mix Spam and remaining ingredients together in a large bowl. Chill before serving. Makes a large picnic serving.

[BigAl]

SPAM® Fast Facts


They started making SPAM® back in 1937. The six billionth can of SPAM® is expected to be produced in late 2002. Laid end to end, that would be enough SPAM® to stretch from the earth to the moon and circle it more than 60 times.
There is no SPAM® on the moon as far as we know.
There is SPAM® in Washington, D.C., however. The world famous SPAM® can was inducted into the Smithsonian Institute in 1969.
SPAM® is made in two U.S. locations - Austin, Minnesota, and Fremont, Nebraska - and seven other countries: England, Australia, Denmark, Phillipines, Japan, Taiwan, and South Korea.
Residents of Hawaii eat an average of four cans of SPAM® per person per year, more than in any other place on Earth.
SPAM® is the only luncheon meat we know of with a presence on the Internet. The Official SPAM® Web Site (www.spam.com) counts the number of cans of SPAM® that have been consumed since the Web Site went up on July 28, 1998, and gives SPAM® connoisseurs recipes, a trivia game and official news and event information.
Best SPAM® Recipe Contests take place at 77 fairs around the U.S., from the Alaska State Fair to the North Florida Fair in Tallahassee.
In fact, there's a growing list of festivals totally dedicated to SPAM®, like SPAM® JAM held each July in Austin, Minnesota, SPAMARAMATM in Austin, Texas, and SPAMARADO at Boulder Reservoir, Colorado.
The zany British comedy group, Monty Python's Flying Circus, wrote a hilarious sketch years ago about a restaurant that specializes in serving SPAM®.
Testimonials about SPAM® contributions to the Allied war effort have come from such diverse sources as Dwight D. Eisenhower, Margaret Thatcher and Nikita Khrushchev.
SPAM® luncheon meat is trademarked in more than 100 countries worldwide and sold in 45 nations, from Andorra to Zimbabwe.
Hormel gets about 250 applicants a week to join the Official SPAM® Fan Club. There's even an official chapter in Great Britain. They even have a secret handshake.
The biggest can of SPAM® that we know of is the one that visitors walk through to get into the SPAM® Historical Center in Austin, Minnesota.

[racer_81]

Hi. My name is Eugene, and I like.....uh.....Spam.

[brdbbq]

Hi. My name is Eugene, and I like.....uh.....Spam.

Does it go with Kentucky Whiskey ?

[BigAl]

Yep, goes with Whiskey and anything else except rice, you would love it! :wink:

[Saiko]

That Monty Python sketch on spam is actually how the term "spam" came to mean unwanted email (or anything that is done over and over).
Every item on the menu had spam in it, including multiple times. So when he would ask "what comes with spam and eggs", the waitress would answer "spam, spam, spam, spam, eggs, spam and spam".
Of course, then the vikings in the restaurant would all starting singing about spam, but that's Monty Python for you.