The Joy of Spam Folder Cooking

Hey there, sugar! Well, last week I said… maybe this week we’ll get pictures. I’m sorry to say that we won’t. I absolutely refuse to cook liver in any way, shape or form. I know Fred likes it, but Fred can go to his favorite diner and eat it there. There will be no liver in my kitchen. This recipe is for Liver and Onions. I can think of a lot of things I’d rather do with an onion than to put it on liver, but to each his own, I guess.

Take 1 lb. of liver, cover it with boiling[Pg 15] water and let it stand for five minutes,
then cut it into dice. Into a frying pan put 3 slices of fat bacon and fry. When the fat is fried
out add the liver and 4 onions, sliced thin; cook until done. Add a tablespoonful of flour, salt,
and pepper. Mix well and serve.

And once again, in the middle of a recipe we see a page number. Those spammers, I guess they’re copying and pasting from some cookbook or other. Fred says they do this to get around spam detectors. Maybe they should add liver detectors to that spam detectors and catch both of these. I mean, it’s bad enough I get spam, I have to get it with a liver recipe? Maybe next week’s recipe will have chocolate in it. I could always use some chocolate! I think this week I’ll just make chocolate chip cookies. That’ll tide me over until next time… And until then, toodles!

Hi there, Sugar! From the depths of the spam folder recipe files, I found Saboyon Sauce. Now, this is a new one to me. I’ve never heard of this one. I had to google to find out what a Saboyon Sauce is. According to this Saboyon sauce is the french word for an Italian desert. It’s called zabaglione. That page also says it’s made with wine. This recipe I found… does not say that.

Place one-half cup of sugar in a saucepan and add the yolks of two eggs. Cream until light
and fluffy and then add one teaspoon of vanilla extract and one-half teaspoon of almond extract.
Heat one-half cup of milk to the boiling point and then pour over the eggs and sugar. Stir
continually over a slow fire until the mixture is just below the boiling point. Remove and add
stiffly beaten whites of two eggs and serve on pudding.

Wow, that’s just one paragraph of a recipe. I pulled it apart and listed the ingredients, which are:

• one-half cup of sugar
• yolks of two eggs.
• one teaspoon vanilla extract
• one-half teaspoon of almond extract
• one-half cup milk
• beaten whites of two eggs

I see no wine in that recipe. I do see ‘pour over pudding’, which says to me it isn’t quite a stand alone desert. Fred told me he’d try it if it had wine, but without the wine, he just wasn’t interested. He’s not much of a pudding person either. So no pictures this week, but maybe next! Until next time, toodles!