Re: SPAM
Posted: Thu Feb 01, 2018 5:06 pm
I've done something similar to this. Spam's preferable to hotdogs as "junk meat protein", and is quite useful as bolognese or ragu.SugarLord wrote:I can recommend using finely cubed Spam (original flavour) as an alternate to minced beef in a Ragu.
Just use garlic and chopped onions, fresh tomatoes and a little red wine, then toss in fried spam and simmer for about an hour. Maybe some basil and tarragon too with a bayleaf if the mood takes. You just have to remember not to add any salt!
Lovely with crusty bread or spaghetti or on some home made hardtack crackers (actually this is best).
I must get some more cans.We do not get as many flavours over here in England as you seem to in the States. Plus Ça change....
Good point on the salt too.