Quote:
Originally Posted by Patricia
The original Spam wasn't too bad. But my school used to serve a very inferior pink "luncheon meat" which was utterly disgusting: a salty, fatty solidified pink slurry, with a layer of congealed fat rather than meat jelly.
In the 70s you could buy luncheon meat very cheaply in supermarkets; so pensioners, students and other poorer people would make fritters, curries and other dishes, in a desperate attempt to disguise the pink unpleasantness. This is the stuff that was made from reclaimed meat from the less palatable parts of a carcass. With all that salt and saturated fat, and cholesterol it must be dreadfully unhealthy.
Now, I don't mind unhealthy food occasionally, but it has to taste good. Luncheon meat doesn't. So I never touch the stuff.
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Oh Bad Memories Resurfacing!
I remember that stuff! When it was heated, the meat-colored glue dissolved and it sort of fell apart.