SPAM THREAD!!!

We know there's regular spam, and turkey spam...what about Christmas spam in red and green?

Or is that just the colors it turns when you leave it sit out too long?

:bleh:
 
:dazzler: Oh Christmas spam, oh Christmas spam...

spamtree.gif
 
Looking for something a little different to fix for dinner?

Spam Fettuccine Primavera

Satisfies six to eight hearty appetites.

1 tbsp butter (or butter substitute... I can't believe it's not butter!)
2 tbsp flour (the white non-nutritious kind)
1 1/2 cups milk (powdered and mixed with tap water... not the real stuff)
1/2 cup canned chicken broth (with lots of added salt and preservatives)
1 1/2 tbsp dried basil (comes pre-dried in a jar... you don't have to dry it yourself)
12 ounces Fettuccine (that's a noodle like spaghetti only wider)
1 can Spam julienned (that means cut into strips... not the can, the Spam!)
1 package frozen or freeze dried vegetables cooked and drained (the vegetables, not the package)
2/3 cup Parmesan Cheese (the one in the green cardboard can that's been sitting for years in your cupboard)
In small saucepan, melt butter or butter substitute. Stir in white flour. Cook, for one minute (not 59 seconds) stirring furiously. Add powdered milk mixture, chicken broth and basil. Bring to a boil, stirring constantly until thickened. Keep warm (the sauce, not you).
Now cook your Fettucini (the wider than spaghetti stuff) in a gigantic pot following detailed package directions carefully (dump in boiling water till cooked). Drain the water off the Fettucini and dump in your julienned Spam, vegetables and sauce. Cook, stirring, over medium heat until thoroughly heated... unless you just can't wait in which case, eat it cold!

Sprinkle parmesan cheese (the one in the green cardboard box... unless it's too lumpy to sprinkle from sitting in the cupboard for years) over the top of your creation. Yum!
 
Q: What's a Testicle?

:leap:

A: A humorous question on an exam.
 
Excerpts from an interview with SPAMMY

Q: What the heck is in SPAM anyway?
A: (Inaudible answer)

Q: I notice you offer several varieties of SPAM -- SPAM Lite, SPAM Smoke Flavored, SPAM Less Sodium, SPAM Oven Roasted Turkey and, of course, just plain SPAM. Which one's the most popular?
A: What difference does it make? No matter how you cut it, or for that matter slice or dice it, it's the same great taste of SPAM.

Q: A lot of people -- comedians, especially -- poke fun at SPAM. Does it hurt your feelings?
A: SPAM doesn't live in glass houses. It comes in cans.

Q: Who came up with the name SPAM?
A: Jay C. Hormel wanted a name as distinctive as the taste, so he held a contest. Kenneth Daigneau, an actor and brother of a Hormel vice president, pocketed the $100 prize.

Q: I see SPAM's been in a lot of wars. I mean, Russia's Nikita Kruschchev even credits it with saving his troops during World War II. What's it like under fire?
A: Oh, SPAM's great hot or cold.

Q: I hear Koreans consider SPAM a delicacy. What's up with that?
A: If you've never had SPAM, you might feel the same way. But on the other hand, if you've grown up on it, you might take it for granted. It's kind of like those roses on your way to work. When was the last time you stopped to savor the SPAM?

Q: Watching an old Johnny Carson rerun, I got to wondering about something: What's the shelf life of a can of SPAM, anyway?
A: We've never had to worry about that. In fact, it's been just the opposite. Ever since SPAM was introduced in 1937, it's been flying off the shelf. We've produced more than 5 billion cans with 3.6 more added every second.

Q: Say I'm kind of a statistics guy. If you laid all those cans end to end, how far would they stretch?
A: Let's just say SPAM's in orbit. All those cans would circle the earth almost 13 times.

Q: I am amazed at the incredible number of ways SPAM can be prepared. What's the most unusual recipe you've ever heard of?
A: The Green Midget Cafe, which you'll find in a Monty Python film, offered this tasty concoction: lobster thermidor aux crevettes with a Mornay sauce garnished with truffle pate, brandy, and a fried egg on top and SPAM.

Q: I heard Hawaiians really dig SPAM. Is that true?
A: It is. Hawaiians eat more SPAM per person than any people in any other state.

Q: Hey, I plan to do some travelling. Will I able to find SPAM wherever I go, or should I pack a case or two?
A: It's always a good idea to have an extra can of SPAM around. The 7-ouncer even fits in your back pocket. The 12-ouncer rides nicely in your briefcase or suitcase. But, on the other hand, you should have no trouble finding SPAM. It's a registered trademark in 101 countries.
 
SPAM may be famous now, but it wasn't always that way. Fact is, SPAM hails from some rather humble beginnings.

Flash back to Austin, Minnesota, in 1937.

You're right. There isn't much here, except for an ambitious company called Hormel.

These good folks are about to hit upon an amazing little recipe: a spicy ham packaged in a handy dandy 12-ounce can.

J. C. Hormel, then president, adds the crowning ingredient: He holds a contest to give the product a name as distinctive as its taste.

SPAM soars. In fact, in that very first year of production, it grabs 18 percent of the market.

Sixty years later, it's still going strong. More than 5 billion cans have been sold.
 
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