SPAM
Re: SPAM
Maybe they're cutting back on that oh-so-delicious coating of gelatinous goodness that encases every can of spam?
Re: SPAM
I'll have to keep that in mind. Retorts the only way I can buy it right now, my wife's never had spam and still won't try it...Bobby wrote:The new Spam is only 2.5 ounces instead of 3.0 ounces
But i'm working on her....gimme time.
Re: SPAM
elandil-- try her on SPAM kabobs.
Pineapple wedgies/large-cut onions/[& pepper] sections alternated with your can SPAM in 1"+ chunks... brush with teriyaki sauce from the market. Cook untill you have some nice grill lines on the pineapple and SPAM chunks.
[it doesn't hurt to microwave your onions and peppers for around 45 seconds... That will help them not be quite as crunchy]
Out of the woods, I frequently toast chunks of SPAM over the flames of my EmberLit FireAnt pocket wood stove, and have them with crackers or chips as a no-cleanup meal.
Pineapple wedgies/large-cut onions/[& pepper] sections alternated with your can SPAM in 1"+ chunks... brush with teriyaki sauce from the market. Cook untill you have some nice grill lines on the pineapple and SPAM chunks.
[it doesn't hurt to microwave your onions and peppers for around 45 seconds... That will help them not be quite as crunchy]
Out of the woods, I frequently toast chunks of SPAM over the flames of my EmberLit FireAnt pocket wood stove, and have them with crackers or chips as a no-cleanup meal.
Re: SPAM
Yeah, i'm gonna have to give that a go myself. My biggest problem is I gotta make sure it's the low sodium, she's very salt-sensitive. But she loves pineapple and teryaki flavors, so that's gonna be given a try this weekend... Great idea.Ruleryak wrote:Man oh man I love SPAM. Sliced somewhat thin (quarter inch?) and pan fried, then served with maple syrup - that's my go to, but now I'm going to have to try that kebab method
My favorite way is to slice it thin, pan fry it to get a good crust, then sandwich it in cheese and bread to make a patty melt/grilled cheese hybrid. Good, buttery bread, sharp cheddar, salty spam with that crunchy crust it gets when it's fried just right....Dangit, I gotta quit responding before lunch...
Re: SPAM
I may have already contributed this when we have discussed SPAM™ previously, but it's always worth tossing out...
"SUPPOSEDLY..." one of the reasons that it became so popular with the natives in the South Pacific Islands during and after World War II was that it "supposedly" tasted very close to what they had called "long-pork" in the bad-old-days.
Probably completely apocryphal, but it always brings the smallest of wry smiles to my face when I'm eating SPAM™.
"SUPPOSEDLY..." one of the reasons that it became so popular with the natives in the South Pacific Islands during and after World War II was that it "supposedly" tasted very close to what they had called "long-pork" in the bad-old-days.
Probably completely apocryphal, but it always brings the smallest of wry smiles to my face when I'm eating SPAM™.
Re: SPAM
rattattoo wrote:I may have already contributed this when we have discussed SPAM™ previously, but it's always worth tossing out...
"SUPPOSEDLY..." one of the reasons that it became so popular with the natives in the South Pacific Islands during and after World War II was that it "supposedly" tasted very close to what they had called "long-pork" in the bad-old-days.
Probably completely apocryphal, but it always brings the smallest of wry smiles to my face when I'm eating SPAM™.
mmmmm....Long-Pig.....
