OT Totally! SPAM! Help me understand.

Feeding Frenzy · May 2011

Just got in from another late shift, was hungry, and wanted some eggs and hash. No hash in the house, so there was a can of SPAM I have had kicking around. I have never had SPAM, as my Mom grew up in a depression household, so SPAM was banned from our home as I grew up. I think I bought it as a buy one get one, so I could try it as an adult. Somebody PLEASE tell me what is 'good' about SPAM???? It was super salty, and didn't have much flavor, and I don't see the intrigue! Couldn't eat it, but glad the eggs filled the void. Did I cook it wrong? I cut it into 1/3 inch slices and pan fried. Gross. Help me understand the SPAM fascination please? Tks!

BobS · May 2011

I really can't help much....

We ate it sometimes when I was growing up, but mostly sliced, cold, for sandwiches. I have not been tempted as an adult.

It was very popular when it first came out (World War II, I think), because it was canned (lasted forever) and they figured out a way that it did not shrink in the can. Up to then when they canned meat, they ended up with half meat and half water.

Zippylip · May 2011

Like any other processed meat product, it satisfies a taste for meat, fat & salt for many people. It’s really just another version of other popular processed meats like hotdogs, bologna, pork roll, sausage, scrapple & so on & so forth. You either like it or you don’t, & you apparently don’t. I live in the scrapple belt where scrapple is revered as a delicacy; leave this area & it’s maligned as un-edible. Who’s right? Everyone is right, personal taste is just that. I’m not a huge fan of Spam, but millions are, thus it is a great food product.

If you’re willing to give it one more go however, prepare it the same way you did but try incorporating it into a breakfast sandwich (substitute it for the Canadian bacon in a homemade egg mcmuffin). I find it better when it’s a component of a dish rather than a stand alone item on a plate.

stike · May 2011

i once had a philly cheese steak made from what i think was spam, in Virginia, on a fishing trip. was very good. :ermm:

Zippylip · May 2011

it may have tasted like spam but I have it on good authority that it was heaviliy salted ass of rhino, but glad to hear you enjoyed it

N.E. Egger · May 2011

They love it in Hawaii.
http://www.spamjamhawaii.com/

N.E. Egger · May 2011

Here are some recipes from the Spam website.
http://www.spam.com/recipe-exchange/recipe-gallery/default.aspx?catItems=82

ShedFarm · May 2011

The lower salt version isn't as bad, and like someone said, it's best served as part of something, be it a sandwich, casserole, etc. I use it like bologna in a sandwich, with yellow mustard and a sharp cheddar cheese on a potato roll... heated just enough to melt the cheese.

Fidel · May 2011

No love for vienna sausages, or deviled ham, or potted meat?

Spam is really, really good in musubi - the rice and seaweed offset the stankiness of the spam.

stike · May 2011

What is home without Plumtree’s Potted Meat? Incomplete. With it, an abode of bliss.

Zippylip · May 2011

I discriminate against no food, I don't eat some of it, but accept it all as valued. Reminds me of the salted v. unsalted butter discussion. I personally wouldn't in this lifetime purposely choose to use unsalted butter, to me it is utterly flavorless melted fat. When the good people at land o' lakes add whatever quantity of salt they do, butter is transformed into one of the finest foods imaginable. But with so many fans of the unsalted variety, there's gotta be something to that as well

Fidel · May 2011

Should have known you'd turn mention of redneck delicacies into a literature lesson.

I keep these in my truck at all times, just in case:

Fidel · May 2011

Funny thing, and I swear this is true, my wife and I had a conversation about butter this morning.

My daughter always eats a frozen waffle before school and I always let my dog lick the butter off the knife. My wife comments about the "yummy beef fat" so I begin to wonder aloud, "why is it that pork fat is so damn delicious but no one ever makes butter from pork".

So, after hypothesizing that it is entirely possible to create such a potential delicacy, we have decided that the first sow that delivers a brood this summer I am going to try to milk her and then make pork butter.

Wish me luck, I may get injured.

stike · May 2011

i bet you have a an of vienna sausage within reach at all times, sailor.

stike · May 2011

"I am going to try to milk her and then make pork butter"

would you watch your mouth around here? this is a family forum.

Zippylip · May 2011

while you're at it siphon off a few gallons & make a good block of pokatelli

BarManBean · May 2011

HA! that sounds amazing.

On another tangent, you know they make breast-milk ice cream in some places? dont know about that one...

Fidel · May 2011

Gallons? You overestimate my sow milking prowess, fine sir. I'm hoping to draw a pint or so before having my arms gnawed off.

Little Steven · May 2011

Thanks for that, it was unique to say the most.

stike · May 2011

i tried making it once, but my first wife froze to death

Frank from Houma · May 2011

I returned home after hurricane Gustav to start the cleanup around the house. After two days of no power and no sotres open, I opened a can of Spam (emergency hurricane supplies - really), slathered it with mustard, rubbed with Dizzy Dust, and put it on my Egg. At the time I only had an XL.

Looked kind of lonely on the grid - I enjoyed it after two days of chips and other junk food.

Two days later a grocery store opened and I fed the folks in the neighborhood that had returned ribs and chicken - first hot meal they had in a few days.

Recent trip to Hawaii - this wasn't a grocery store - more like a Walgreens.

Finally - as seen here before - a spam crown roast just for kicks

WeberWho · May 2011

One of Minnesota's "big" attractions, the Spam plant. They even have a Spam museum for Spam fans. I don't really get it myself.

BOWHUNR · May 2011

SPAM seems to be like blue cheese. Either people love it or hate it. I personally like it baked, grilled, fried or even cold on a sandwich. Nothing but good pork trimmings and pork fat. mmmmmmmmmmm.....pork fat

Mike
Omaha, NE

eenie meenie · May 2011

Keith, impeccable timing regarding your post.

I have a friend from Texas, Chubby, and he sent me a surprise package this week. :ohmy:

Chubby used to be a connoisseur of the finer things in life. I think the youngster's slipping. I thought for sure he would have known the difference between foie gras and Spam. He must have gotten confused. :huh: I want to believe that left the foie gras on his counter and inadvertently placed the Spam in the package he sent.

I don't know whether to be grateful or feel insulted?
With friends like Chubby, it's hard to know.

Can you believe the nerve of that guy just sending me a single serving of Spam? As if a can would have broken his piggy bank. Nevertheless, you still gotta love him! At least I have some great Texas salsa and queso!

Gracias, Evans!

:woohoo: :woohoo: :woohoo:

ranger ray · May 2011

i like the low sodium... hickory flavored version....rr

ranger ray · May 2011

does any one know for sure what SPAM stands for ??? when i was a kid.... my dad told me it stands for specially processed army meat..... when i was a kid anything to do with the army( no never served)....i would think it was the greatest thing....( my dad was frugal)....i grew up watching "combat" with vic morrow ..... and the "rat pack"..... and loved all those old war movies.....thanks! rr

Feeding Frenzy · May 2011

THAT was a FUN read! :laugh: I am still laughing! Thanks for the input, and I guess I will stay with the original conclusion that SPAM is, well, SPAM. Loved by some and hated by others. I stay in the middle. Thanks for the great replys, and may be will try in a sammich of some sort, but not totally sure. Not totally convinced i need to love this stuff. To all SPAM lovers, a toast to you!

OT Totally! SPAM! Help me understand.

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