Hmmm... Fried library paste.....yummy!
So I take it you didn't think too highly of your first attempt at fried mush. Well, I s'pose it ain't to everybody's taste, or maybe it's an aquired taste. I salt mine pretty well when I boil it up, and at least fry it in butter, or preferably bacon or even susage renderings with some butter melted in, as well. It ain't a low fat item, for sure and certain. Slicing it about 1/4 to 3/8 inch thick works best; too thick, and it gets heavy tasting.