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Re: SPAM
Posted: Mon Jan 23, 2017 10:04 pm
by Westview
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.
Re: SPAM
Posted: Tue Jan 24, 2017 10:57 am
by Apocalypse
Two words (or is it one?): Box Cars!
http://davescooking.com/spam-boxcars/
Re: SPAM
Posted: Thu Jan 26, 2017 7:17 pm
by Rand
Spam masubi is a beautiful thing
Re: SPAM
Posted: Mon Sep 18, 2017 6:18 pm
by SpanishInquisition
Has anyone tried the Teriyaki, Chorizo, or Portuguese Sausage flavors. Those look interesting, but they aren't on store shelves locally.
Re: SPAM
Posted: Mon Sep 18, 2017 9:26 pm
by alohakid
SpanishInquisition wrote:Has anyone tried the Teriyaki, Chorizo, or Portuguese Sausage flavors. Those look interesting, but they aren't on store shelves locally.
SpanishInquisition - Are you in the US? If so, you can find a variety of spam flavors at Walmart.
mahao
Re: SPAM
Posted: Tue Sep 19, 2017 9:38 pm
by SpanishInquisition
I am, indeed, but the flavors I mentioned don't show up at the local Wallyworld.
Re: SPAM
Posted: Thu Sep 21, 2017 11:50 pm
by alohakid
SpanishInquisition wrote:I am, indeed, but the flavors I mentioned don't show up at the local Wallyworld.
Check Walmart.com... they have all the variants on their website:
https://www.walmart.com/search/?query=spam&cat_id=0
mahalo
Re: SPAM
Posted: Mon Sep 25, 2017 12:53 pm
by SpanishInquisition
I'll take a look. Thanks.
Re: SPAM
Posted: Sat Nov 25, 2017 12:34 pm
by SugarLord
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....
Re: SPAM
Posted: Thu Jan 25, 2018 5:15 pm
by Biobrew
SpanishInquisition wrote:Has anyone tried the Teriyaki, Chorizo, or Portuguese Sausage flavors. Those look interesting, but they aren't on store shelves locally.
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*.