It's A Spammy Weekend

We were middle class growing up, but my mother was a convenience food freak and we ate Spam and eggs and Spam sandwiches on toast. After I took over the kitchen at 13, we never had it again. My father hated it because they ate so much of it during WWII.

Strangely enough, I like the little cans of deviled spam on crackers (way better than deviled ham), but they're so fatty I had to stop eating them. I've seen it recently in the stores down here in Mexico in FLAVORS...chile and other flavors I don't recall except that I thought that they looked really gross

I normally like ground round but for some reason, chuck taste better in sauce

Peaches, pretty much every recipe for fine foods that use ground beef call for ground chuck because it is more flavorful. One that comes to mind is Marecella Hazen's recipe for Salsa Bolognese, in which she goes on for a whole paragraph about how you should only use ground chuck. I've seen the same thing in a lot of recipes in Gourmet, Fine Cooking and Bon Appetit, so your taste buds are right on, woman!!

EDIT: PD...did you guys ever have creamed tuna fish? We never ate SOS but instead had tuna. I used to love it. Made it again a few years ago and it tasted horrible. I guess my palate's gotten more refined. Also, you easteners ever have Taylor Ham? My mother used to bring it back from Jersey when she'd visit and make New England Boiled Dinner with it.

Oh, the bad old days. I'll take my Wild Mushroom Risotto any day



Last edited by originalheather at Mar 29 2003, 01:05 PM