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(Slate)   This guy likes it in the can. And the longer it stays in there, the better he likes it   (slate.com) divider line 5
    More: Sick, big-box stores, shelfs, Lucky Peach  
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14471 clicks; posted to Main » on 04 Mar 2013 at 7:51 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-03-05 01:37:39 AM  
1 votes:
Maybe it's just me, but I'm less concerned with canned food being "interesting" and more with it being "safe". Off-brand "spaghettios" aren't supposed to be "interesting", they're supposed to be "filling" and "cheap" and not give me "botulism".
2013-03-04 11:21:01 PM  
1 votes:
3.bp.blogspot.com
2013-03-04 09:01:28 PM  
1 votes:
mom finally seizured and couldn't return to her house. i got to clean the many shelves in the basement of hundreds of cans and bottles of food products. i'm serious. many cans were empty, their contents somehow evaporating like air through a balloon. many cans were rotted away, labels blackened where and the contents somehow seeped from the can and permanently stained the wood shelves.

there were products that said "New!" on the label that are no longer sold in the market. it was beyond disgusting. i will never go through or put up with having to clean another house in such condition as what my mom did to her house. i should have set the farking thing on fire.
2013-03-04 08:57:24 PM  
1 votes:
There's a lot less gay in this thread than I expected.
2013-03-04 06:43:16 PM  
1 votes:
I've found that braising cans change the flavors and textures within, but unpredictably so. It doesn't seem to do much for sardines, but tuna in water loses its beefiness and becomes more pleasantly fishy and also a little bitter, while tuna in oil somehow gets more meaty and less fishy. Like its aged version, can-braised Spam takes on a softness that's especially nice when you fry the surface to a crunchy crust.

At the end of the day though, you're still eating farking spam.
 
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