I bet you wouldn't say that about the spam fritters served up at our school just after the war Steve. They were cooked well in advance, the batter was greasy and stone cold. The spam was very poor quality and one's knife could hardly cut the thing. I was making pancakes on Shrove Tuesday, and a supper of broccoli and cauliflower with rich cheese sauce, and wondered if the youngsters today even know how to make a sauce or a batter from scratch. Or mince, with suet dumplings, scrag end of neck of lamb casserole. Or even any kind of pastry. Those were true cucina povera. School dinners were cucina merda! (Sorry about the thread drift, but I prefer this to political bashing)
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