[210] in Humor
HUMOR: Spamalamadingdong!
daemon@ATHENA.MIT.EDU (abennett@MIT.EDU)
Thu Apr 14 22:01:31 1994
From: abennett@MIT.EDU
To: humor@MIT.EDU
Date: Thu, 14 Apr 94 21:59:45 EDT
Date: Thu, 14 Apr 1994 22:12:53 -0600
From: Espacionaute Spiff domine! <matossian@aludra.colorado.edu>
...
Forwarded-by: John Robinson <jr@ksr.com>
>From the April 13 San Francisco Chronicle:
Canned-Meat Lovers Pack Into Spamarama
Cox News Service
Austin
What can't be done with a can of Spam?
Not much, participants demonstrated at last weekend's 19th annual
Spamarama, where the legendary lunch meat was cooked, chilled, crammed,
sculpted, tossed, and revered.
"Spam is in the common unconsciousness of the American public," said
David Arnsberger, who founded the event and is now known as "The
Potentate of Potted Pork Parties."
He estimated 2,000 Spam fans turned out for the event--including cooks
from California, Hawaii, Oklahoma, and Louisiana--making this year's
Spamarama the largest.
"It's a malleable meat. Not only can you eat it, you can mold it," said
Arnsberger, explaining the appeal of Spamarama.
The aroma of meat byproducts filled the air as judges and visitors--with
drinks at the ready--braved entrees including Blackened Spamfish,
Spamikopita and Spam Etoufee.
"You pretty much have to have a chaser to kill the taste," said John
Hutto of Austin, who peddled Spam chili.
Among the dessert offerings was Spamalamadingdong, a bite-size Spam
sandwich covered by chocolate and with whipped cream in the middle.
"I can't make 'em fast enough. These people are chewing it up," said
Kevin Rollins of Austin.
Spamarama received its first corporate backing this year from Spam's
maker, the Hormel Corp. of Minnesota, in the form of aprons, hats,
and other Spam items.
