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.
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End of Subgenius Digest
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