I love Spam! Been eating it since i was a little kid back in the 60's. Makes a great sandwich thinly sliced on toast, with some mayo and a slice of tomato. Can't eat too much of it now though, there's enough salt in it to kill someone if they ate it every day lol
I really liked the old school cans of Spam, the ones that you open with the little metal key you insert into the tab on the side and then wind around the entire can. Exactly like the ones you'll find on the old C ration cans.
SPAM
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Apocalypse
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Re: SPAM
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Offence cannot be given, only taken.
Offence cannot be given, only taken.
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SpanishInquisition
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Re: SPAM
Has anyone tried the Teriyaki, Chorizo, or Portuguese Sausage flavors. Those look interesting, but they aren't on store shelves locally.
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alohakid
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- Location: Jacksonville, FL
Re: SPAM
SpanishInquisition - Are you in the US? If so, you can find a variety of spam flavors at Walmart.SpanishInquisition wrote:Has anyone tried the Teriyaki, Chorizo, or Portuguese Sausage flavors. Those look interesting, but they aren't on store shelves locally.
mahao
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SpanishInquisition
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Re: SPAM
I am, indeed, but the flavors I mentioned don't show up at the local Wallyworld.
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alohakid
- Posts: 524
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- eBay name: admirals72
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Re: SPAM
Check Walmart.com... they have all the variants on their website:SpanishInquisition wrote:I am, indeed, but the flavors I mentioned don't show up at the local Wallyworld.
https://www.walmart.com/search/?query=spam&cat_id=0
mahalo
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SpanishInquisition
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Re: SPAM
I'll take a look. Thanks.
Re: SPAM
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....
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....
Re: SPAM
They sell the teriyaki and chorizo here in New Jersey. I haven't tried the chorizo (but I think I'm adding it to the shopping cart this weekend). The teriyaki was just *meh*.SpanishInquisition wrote:Has anyone tried the Teriyaki, Chorizo, or Portuguese Sausage flavors. Those look interesting, but they aren't on store shelves locally.