Cycle 12 – Cycle 237
30 (Mon) August 2021
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
In a broader effort to reduce our intake of processed meats, I will no longer keep SPAM as a regular pantry item. (I’m sure that I will buy a can on occasion.)
For now, I’ll continue to stock bacon, which seems marginally better, being whole meat with a few unhealthy things added to it.
Henceforth, AHQFGT will be made with bacon, rather than SPAM, except when it’s made with SPAM.
I left the bacon fat in the pan and fried the eggs directly in it.
Initial hit, subsequent miss. At first, the eggs were nicely crisp, with a hint of smokiness and plenty salty. But after sitting on the table for a while, the bacon fat began to coagulate, making the eggs feel kinda greasy and, oddly, taste kinda fishy. Better to use a neutral, stable oil, like canola.
(See also GLOBAL FOOD GLOSSARY)