Assuming that the high end of the food continuum is, oh, let’s say, lobster thermidor aux crevettes with a Mornay sauce, served in a Provençal manner with shallots and aubergines, garnished with truffle pâté, brandy, and a fried egg on top and Spam, what must the low end be like?
The other day I attempted to answer this question to Trini’s satisfaction: “Hot Pockets, stuffed with ramen.”
I figured, wrongly, that this had settled the matter. She came back shortly okay, the next day with detailed instructions for the precise preparation of this very, um, delicacy.
Then again, who am I to complain? I’ve been known to tuck into egg, bacon, Spam and sausage without the Spam, and other well-established forms of discomfort food.