Tinfoil Chef

No, I’m not talking about garbage email. Rather, I’m talking about the original product from the folks at Hormel. The one downside of calling unwanted junk email “Spam” is that it’s cast a bad light on an otherwise good food.

The thing that’s great about Spam is it’s versatility. You can bake, broil, boil, fry, microwave, grill your spam or just eat it cold. It’s good with eggs for breakfast and makes a quick sandwich for lunch. I’ve heard of people making a “mock turkey” out of Spam and baking it and I’ve seen it grilled on the Barbeque.

I can’t begin to say how many times I’ve just unrolled a can of it, ran it under some hot water for a minute and sliced it up into sandwiches. It’s really great on dark Pumpernickel bread with spicy brown mustard. So next time someone mentions Spam, ask if they’re hungry. Odds are pretty good you’ll catch ‘em off guard.

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