"Chard with Slurp," How could I resist a heading like that? Of course it turned out to be spam:

J

joe

Well-known member
When I opened it it said:

"Hello, Your refinance application has been accepted.

We are ready to give you a loan.

There is no obligation and this is a FREE quote

*Debt Consolidation.

*Refinancing.

*Second Mortgage.

*Equity Line of Credit.

*First Purchase.

Visit here for more information Expect to be contacted within 24 Hours."

I should know better than to be intrigued by anything in my business Inbox, but if "Chard with Slurp" is a regional favorite I've missed out on I'd love the recipe!

 
Oh Joe, it is too early to read the word spam, which was processed by my brain to read Spam.

Accckkkkkkkkkkkkkk! Love your sig by the way. I can only dream my kitchen would ever be like that!

 
Well, at least they have you pegged as a sophisticated cook....not like

me. All I get is faux Rolex, penny stock, Viagra and peni!e implant spam.

I've been Spam-se#ualized into a guy.

 
here you go, joe REC: Chard Soup with Slurp

Here is a healthy and delicious soup that takes the chill out of a cold day. Serve with crusty bread for a satisfying lunch or light supper.

Serves 4 to 6




1 pound chard

2 tablespoons canola oil

1 carrot, cut into 1/4-inch dice

1/2 cup diced celery (1/4-inch dice)

1 cup diced fennel (1/4-inch dice)

1 cup thinly sliced leeks, white part only

2 cups diced, raw, peeled potato (1/4-inch dice)

6 cups vegetable or chicken stock

1 cup diced tomato (1/4-inch dice)

1 teaspoon fennel seeds, crushed or ground into a powder

Few gratings of fresh nutmeg

Grated zest of 1 lemon

Kosher salt, to taste

Freshly ground pepper, to taste



Separate the chard leaves from the stems. Thinly slice the stems (stalks) and cut the leaves crosswise into 1/2-inch wide ribbons.


Heat the oil in a large saucepan or Dutch oven over medium high heat. Add the carrot, celery, fennel, leeks and chard stems and cook, stirring frequently, until the vegetables soften, 5 to 10 minutes.


Add the stock and bring the soup to a simmer. Add the potatoes and simmer the soup, covered, over medium heat until the potatoes are tender, 15 to 20 minutes. Uncover, and with a fork, mash some of the potatoes against the side of the pan to thicken the soup.


Add the chard leaves and tomato to the soup, and cook until the chard is tender, about 5 minutes.


Stir in the fennel, nutmeg and lemon zest. Season to taste with salt and pepper and serve hot.

Make rude noises whilst eating.

 
Speaking of spam, just had some on vacation in Hawaii. Oh my was it good. It was sliced

thin and fried crispy and was a nice different meat alternative served with eggs. Not something I'd make a regular habit of but we enjoyed the twist for a change of breakfast items.

 
And here's a chard soup you could slurp if you wanted to. ;o) Rec: Bean and Swiss Chard Soup

Bean and Swiss Chard Soup

1/2 pound swiss chard or kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/4 cup olive oil (orig recipe was 1/3 cup)
2 medium garlic cloves, smashed and peeled
1 cup cooked small white beans or drained and rinsed canned beans (I used 15 oz. can)
4 cups chicken stock (or Garlic Broth for a meatless soup)
freshly ground black pepper, to taste
1/2 cup small shell macaroni
freshly grated Parmesan cheese, for serving

In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard. (Pat’s note: I coarsely chopped the chard and then cooked it briefly in the water.) Very finely chop anchovies together with the rosemary.

In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes. Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary. Pass Parmesan cheese at the table.

Makes about 5 cups ; 4 first-course servings.

Source: Epicurious, from Soup: A Way of Life, Barbara Kafka, Artisan

Pat's notes: Quite tasty, and so easy.

http://www.epicurious.com/recipes/recipe_views/views/15608

 
Thanks everyone. These soups look excellent. It's nice to know I can slurp with abandon.

 
Mmmmm, ANYthing tastes good when backpacking. I'm sure a can-o-spam was just the ticket

after a day of hiking.

 
OMG, that dehydrated food they sold at REI made Spam taste like Veal Prince Orlaff.

(Not that I've ever tasted Veal Prince Orlaff). I haven't been backpacking since the 80's so maybe the food options have improved a bit.

(Last time I ordered duck legs from d'Artagnan I qualified for a free gift, and I chose a small country pate. As much as I love d'Artagnan's duck, the pate reminded me of Spam, but not nearly as good. It was rubbery and underseasoned by comparison. Gimme that ovoid blue can of moist gelatinous stuff any day!)

By the way, can anyone tell me how junk email became known as "spam." Is it an acronym for something? Or does it reflect the food prejudices of computer geeks who've never been to Hawaii, or backpacking?

 
Spamology 101

The term spam is derived from the Monty Python SPAM sketch (see video in External Links), set in a cafe where nearly every item on the menu includes SPAM luncheon meat. As the server recites the SPAM-filled menu, a chorus of Viking patrons drowns out all conversations with a song repeating "SPAM, SPAM, SPAM, SPAM... lovely SPAM, wonderful SPAM", hence "SPAMming" the dialogue. The excessive amount of SPAM mentioned in the sketch is a reference to British rationing during World War II. SPAM was one of the few foods that was widely available.

Although the first known instance of unsolicited commercial e-mail occurred in 1978(6) (unsolicited electronic messaging had already taken place over other media, with the first recorded instance being via telegram on September 13, 1904(citation needed)), the term "spam" for this practice had not yet been applied. In the 1980s the term was adopted to describe certain abusive users who frequented BBSs and MUDs, who would repeat "SPAM" a huge number of times to scroll other users' text off the screen.(7) In early Chat rooms services like PeopleLink and the early days of AOL, they actually flooded the screen with quotes from the Monty Python Spam sketch. This was used as a tactic by insiders of a group that wanted to drive newcomers out of the room so the usual conversation could continue. It was also used to prevent members of rival groups from chatting -- for instance, Star Wars fans often invaded Star Trek chat rooms, filling the space with blocks of text until the Star Trek fans left.(smileys/bigeyes.gif This act, previously called flooding or trashing, came to be known as spamming.(9) The term was soon applied to a large amount of text broadcasted by many users.

It later came to be used on Usenet to mean excessive multiple posting—the repeated posting of the same message. The unwanted message would appear in many if not all newsgroups, just as SPAM appeared in all the menu items in the Monty Python sketch. The first usage of this sense was by Joel Furr in the aftermath of the ARMM incident of March 31, 1993, in which a piece of experimental software released dozens of recursive messages onto the news.admin.policy newsgroup. This use had also become established—to spam Usenet was flooding newsgroups with junk messages. As a portmanteau of "spew" and "scam", the word was also attributed to the flood of "Make Money Fast" messages that clogged many newsgroups during the 1990s.

--Wikipedia

 
Wow. Thank you, Richard. I loved that Monty Python bit but never made the connection.

 
I'm off to Hawaii tomorrow, and I will definitely try the Spam breakfast. Always steered clear

of it before, but to heck with it---I'm indulging(in Spam AND tropical beverages by the beach smileys/smile.gif

 
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