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Spam gets serious
The New York Time continues its obsession with all things Minnesotan by detailing the ups and down (mostly ups) of Minnesota's contribution to world cuisine.
13 Reader Comments
I don't what it is about Spam. You either love it or you hate it. Best Spam I ever was on a Boy Scout camp out when we prepared it over a camp fire like a ham with cloves and brown sugar.
The Spam Burger at the State Fair is the tastiest. And check out my most recent blog post: Ramen and Spam: www.kassiechurch.net
Mrs. Lungs brought this to my attention over the weekend. It seems that Velvetta sales goes up during hard economic times, too.
Got some SPAM in my pantry right now.
One of the advantages of being the son of a butcher, I have never had spam.
The last time I bought Velveeta I was shocked by how expensive it was in relation to the contents of the package. $5 for processed cheese food?
"The last time I bought Velveeta I was shocked by how expensive it was..."
I blame ethanol. They are planting so much corn to make ethanol there is no room for the Velveeta ...
Say, what DO they make Velveeta from?
I blame ethanol.
That joke is never gets any less funny.
Say, what DO they make Velveeta from?
I don't think I really want to know.
"That joke is never gets any less funny."
Thank you. I'll be here all week.
that douglas G...he's a real son-of-a-butcher
What's that Nazareth song? "Now you're messin' with a son-of-a-butcher"? I think that's right.
Has anyone ever painted anything on black Velveeta?
"I blame ethanol.
"That joke is never gets any less funny."
Does it become any less true?
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