Unicorn (Unicorn@Indenial.com)
Sun, 04 Jul 1999 11:38:11 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks (I think) to reader Teri for sending this "Ode to Spam."
Oh SPAM(tm)! Oh SPAM(tm)! Gourmet delight!
My food by day, my dreams by night.
To carve, to slice, to dice you up -
pureed in a blender and sipped from a cup.
What shining deity from Olympus knelt
down to the earth and hog butt smelt?
Creating then man's eternal desire
for swine entrails congealed by fire.
On some corporate farm, a pig has died.
Eyes, tongue, and snout end up inside
that cube of SPAM(tm) hidden in the can
I now hold in my trembling hand.
More than mere food, SPAM(tm) is for me
a hedonistic expression of gluttonous glee.
Mottled with pork fat, the pink cube engrosses.
My mouth takes it in, my intestine disposes.
Long have my arteries clogged to the sound
of sizzling SPAM(tm) when there's no one around -
furtively chewing or swallowing whole.
Triple bypass by forty, my medical goal.
Other processed meat products I've tried or declined
Vienna Sausages, Treat, even pig's feet in brine.
Though each may be tasty in different ways,
none matches SPAM(tm) for gelatinous glaze.
That glistening pinkness beckons me
with gristle, fat, and BHT.
Oh SPAM(tm), my SPAM(tm) - the taste, the smell!
The sacred meat product, from Hormel.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I seem to get more requests for mango recipes this time of year than
for any other type. Here is one for those of you with fruit-laden
mango trees in the back yard.
Mango Mousse
1 ripe mango, peeled and pitted
1 envelope (1 Tbs, 15 ml) unflavored gelatin
1 Tbs (15 ml) cold water
Juice of 2 limes
2 egg whites
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) cream of tartar (optional)
1/3 cup (80 ml) sugar
Fresh berries of fruit for garnish
[Note: This recipe calls for an uncooked egg white. If salmonella
contamination is a concern in your area, then it is best to skip this
recipe.]
Puree the mango in a food processor. Soak the gelatin in the cold
water for 10 minutes. Heat the lime juice in a 1 quart (1 L)
saucepan. When it is steaming add the gelatin and stir over low to
moderate heat until dissolved. Remove from the heat and stir in the
pureed mango. Combine the egg whites with the salt and cream of
tartar and beat until soft peaks form. Gradually add the sugar and
beat until stiff. Fold the egg whites into the fruit mixture. Spoon
the mousse into a 2 cup (500 ml) mold that has been lightly greased.
Chill for 4 hours and unmold. Serve with fresh berries or fruit.
Serves 4 to 6.
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