SEATTLE ( Feb. 25, 2010 ) Creative chefs have gussied up street fare and comfort food in all sorts of ways. But we can now crown a winner among all the homages to such humble fare. Behold: a Spam-like edible, made from Berkshire pork at Tom Douglas' Palace Kitchen. It's served three different ways, one of them being grilled with a poached egg over grits, paired with a shot of hot-pepper vodka with sliced pickle. Yeah, it's good. The clever ...

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