*Real* Spam

[SoCalMike]

"Stan" <sze...@hotmail.com> wrote in message
news:otu8lu0ufn0vfi47j...@4ax.com...
> aste...@aol.comzeq (Asterbark) wrote:
>
> >Opus the Penguin opusthe...@netzero.net wrote:
> >
> >
> >>
> >>I was just making a little joke of the sort that us pastor penguins
> >>aren't supposed to make.
> >
> >
> >
> >Mmmm... pasta penguini....
>
> Fusilli Jerry or pasta primavera

vespa primavera!

[SoCalMike]

"GrapeApe" <grap...@aol.comjunk> wrote in message
news:20020809155502...@mb-mo.aol.com...
> >Following the pizza-hamburger-economist examples elsewhere on this
> >newsgroup, Manno could simply whine: "'Cause it's not _reeeeeeeeeal_
> >ham!"
>
> What about Plumrose Danish Ham, as well as some other Deli styled ham...
Isn't
> that actually 'formed ham'? Pressed Ham? (no jokes about mooning through a
> closed car window, please)

unless youre buying a half ham with bone, its all formed, processed, etc.

[Asterbark]

Stan sze...@hotmail.com wrote:

> aste...@aol.comzeq (Asterbark) wrote:
>
>>Opus the Penguin opusthe...@netzero.net wrote:
>>
>>
>>>
>>>I was just making a little joke of the sort that us pastor penguins
>>>aren't supposed to make.
>>
>>
>>
>>Mmmm... pasta penguini....
>
>Fusilli Jerry or pasta primavera
>

Farfalle*, unless I'm feeling cruel, and then I'd serve it with elbows.

*I'm disappointed to learn that farfall{a} does not mean bow-tie, but
butterfly, in Italian, but I'm reading and it says they call bow-ties
butterflies due to the resemblance, so the good news is we're not such idiots,
except when asking for fettucini alfredo in Italy when we're feeling too
sophisticated for McDonaldinio's, which is crossing into a different thread.

http://italian-american.org/cooking_tools.htm

--

Aster

[Barbara]

>http://italian-american.org/cooking_tools.htm

from that site:
" Manicotti- "small muffs" large, long tubes that are usually stuffed."

Is that available with puttanesca sauce?
Barbara -

"I've got something inside me
Not what my life's about
Cause I've been letting my outside tide me
Over 'til my time runs out."

Taxi
Harry Chapin

[Barbara]

>unless youre buying a half ham with bone, its all formed, processed, etc.
>

Or if you're buying a piece cut off of said half ham, or some slices carved off
of the ham, or a sandwich made out of slices carved off this half
ham......fresh ham is available without buying the whole damn pig. My local
Italian deli cooks up a really great ham about every other day, and sells it in
slices and pieces.

[GrapeApe]

<< Or if you're buying a piece cut off of said half ham, or some slices carved
off
of the ham, or a sandwich made out of slices carved off this half
ham......fresh ham is available without buying the whole damn pig. My local
Italian deli cooks up a really great ham about every other day, and sells it in

slices and pieces. >><BR><BR>

I was asking particularly about Plumrose Danish Ham, which Is always the same
shape, perhaps a 4 by 6 inch slice, but does not seem to be formed, it has fat
marbling that makes sense all the way through the package as if a series of MRI
images.

I've seen packages up to an inch thick. How many of those packages do you
figure they get from a ham before they have to sell the odd bits out to someone
else?