Comments on: Hey, that tastes like someone I know http://www.mentalfloss.com/blogs/archives/2928 Feel Smart Again Mon, 13 Feb 2012 06:19:29 +0000 hourly 1 http://wordpress.org/?v=3.0.5 By: Rachel http://www.mentalfloss.com/blogs/archives/2928/comment-page-1#comment-5231 Rachel Tue, 14 Nov 2006 20:42:56 +0000 http://www.mentalfloss.com/blogs/archives/2928#comment-5231 I'm born and raised in Hawaii and would like to offer the following recipe for Spam Musubi, which is how most of us here in the islands like our spam. Slice and fry a can of spam in a mixture of brown sugar and shoyu (soy sauce). Using a musubi maker (don't know where you get this on the mainland) put down a layer of rice, a slice of spam, and another layer of rice. Press it all together and wrap with a sheet of seaweed. Ono-licious! PS: Paul Theroux wrote one of the worst books on Hawaii known to man. He's a mainlander, what can he know? Check out Lee Tonouchi and Lois-Ann Yamanaka for some hilarious and informative REAL acconts of locals and their food. I’m born and raised in Hawaii and would like to offer the following recipe for Spam Musubi, which is how most of us here in the islands like our spam.

Slice and fry a can of spam in a mixture of brown sugar and shoyu (soy sauce). Using a musubi maker (don’t know where you get this on the mainland) put down a layer of rice, a slice of spam, and another layer of rice. Press it all together and wrap with a sheet of seaweed. Ono-licious!

PS: Paul Theroux wrote one of the worst books on Hawaii known to man. He’s a mainlander, what can he know? Check out Lee Tonouchi and Lois-Ann Yamanaka for some hilarious and informative REAL acconts of locals and their food.

]]> By: Amanda http://www.mentalfloss.com/blogs/archives/2928/comment-page-1#comment-5218 Amanda Tue, 14 Nov 2006 18:35:04 +0000 http://www.mentalfloss.com/blogs/archives/2928#comment-5218 Who on the green earth knows why Hawaiians are so fond of it? I, however, do not see anything innately wrong with the product. I mean, it's pretty much just smashed and formed meat, with fewer ingredients than regular bologna. And I love bologna. And being an anth student, I've heard that human flesh doesn't taste so much like pork - that maybe the term "long-pig" just denoted our relative hairlessness. I think we're more reddy-meat tasting, prolly like mutton. Who on the green earth knows why Hawaiians are so fond of it? I, however, do not see anything innately wrong with the product. I mean, it’s pretty much just smashed and formed meat, with fewer ingredients than regular bologna. And I love bologna. And being an anth student, I’ve heard that human flesh doesn’t taste so much like pork – that maybe the term “long-pig” just denoted our relative hairlessness. I think we’re more reddy-meat tasting, prolly like mutton.

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