Thoughts on SPAM "meat"

[Cruzatte]

Calling TexiKan.....callinng TexiKan..... Get a load o' this! :haha:

 

[Billnpatti]

Put me in the Spam appreciation group. For years, I said I would never eat Spam again. I found the taste abhorrent. Then one day while visiting my daughter and her family, my son in law cooked breakfast of eggs and diced Spam. I dearly love my son in law so I politely sat down to his breakfast expecting the worst. Amazingly, I found that the taste of Spam, had changed over the years. I don't know what they did to it but I found it to be rather tasty. I now keep some in my cupboard and enjoy some from time to time. One thing I never did find edible was the canned meat patties that came in the C rations that my rich uncle, Uncle Sam, used to feed me. To me, that stuff tasted like poor quality dog food. :barf: But, when you are hungry enough, you can eat most anything. Like old Ben Franklin said "Hunger is the best pickle." In comparison to those C ration meat patties, Spam is gourmet vittles.

 

[Rifleman1776]

Google SPAM Flavors, days of good eating,something for everyone.

http://www.spam.com/varieties[/quote]

I believe this thread needs to be treated the same way discussions of stainless steel, plastic stocked inlines with scopes are treated.

 

[Claude Mathis]

Google SPAM Flavors, days of good eating,something for everyone.

http://www.spam.com/varieties[/quote]

I believe this thread needs to be treated the same way discussions of stainless steel, plastic stocked inlines with scopes are treated.

Hmm, would that also be true for your topics regarding silicone leather treatment, electric kilns, chronographs, carburetor cleaner and WD-40? :wink:

 

[sidelock]

To your recipe I would add an egg or two. Sounds great.

 

[sidelock]

:thumbsup: :thumbsup: :thumbsup: :thumbsup:

 

[Billnpatti]

Did you like it before you found out it was calves brains? Equating Spam w/ calves brains is a mutual compliment....my Mother often times served scrambled eggs w/ calves brains on special days and quite a few Sunday AMs. They were a real treat for the family......Fred

I love brains and eggs but I haven't seen brains for sale in the stores in a long long time. I used to buy them in little cartons in the meat department along side other organ meats like liver. Besides fixing them with eggs, I liked to roll them in cornmeal and fry them and then make a sandwich with them. Mmmmm! Good eatin'.

 

[Black Hand]

They stopped selling cow/calves brains after the Mad Cow scare, though you can occasionally find pig brains for sale. If you have a Mexican market in the neighborhood, you may still find brains...

 

[Katahdin]

There are no brains listed on any of the cans I have.Smart thing is "Do Not read lable's". Ever read Scrapple stuff, Love it,sliced thin, fried in bacon drippin's,with grits and more bacon drippins,6 eggs over easy.When in doubt Just cover it with Catsup and eat it or become a Vegan.

 

[Black Hand]

Can't get Scrapple here, but I am a fan when I do get to eat it - browned, crusty and served with eggs.

 

[Billnpatti]

There are no brains listed on any of the cans I have.Smart thing is "Do Not read lable's". Ever read Scrapple stuff, Love it,sliced thin, fried in bacon drippin's,with grits and more bacon drippins,6 eggs over easy.When in doubt Just cover it with Catsup and eat it or become a Vegan.

Scrapple is another thing I like but especially my grandma's recipe. That recipe has been lost and it seems that no one in the family knows exactly how she made it. It tasted far better than any scrapple that you may find in the store.

Fried mush is a delicious dish and, if I am not mistaken, is historically correct for many of the periods that the reenactors like to recreate. You can make it plain with just cooked mush or you can enliven it with such things as adding cooked sausage, onions, etc. to it before you let it cool and slice it. It is so versatile that you can do almost anything with it and it is good with salt and pepper on it or it is equally good with syrup or honey on it. Anyone want the recipe?

 

[omarick1948]

HELL YOU SISSIES!....I LOVE SPAM! SO THERE! :blah: :blah: :blah:

 

[satx78247]

You can have "my share" & welcome to it.
(I prefer FOOD on my plate.)

May I point out that some folks like "possum innards" but I want NONE of those either.
(CHUCKLE)

yours, satx

 

[Loyalist Dave]

Fried mush is a delicious dish and, if I am not mistaken, is historically correct for many of the periods that the reenactors like to recreate

I know, right? But you don't see it being made at living history events, ever, while you can find folks who have had it as kids, etc.

You can even find Organic, Coarse (medium) Cornmeal from Bob's Redmill, and do it "right". It's just the thing to go with...,



..., wait for it...,




Skillet Browned, SPAM! :haha:





LD

 

[Billnpatti]

I know, right? But you don't see it being made at living history events, ever, while you can find folks who have had it as kids, etc. LD

I think it might be a regional dish. You would think that it would be more popular in the south since it is made with cooked cornmeal. But, I grew up in Texas and had never heard of it until I was vising my aunt and uncle in Indiana and he suggested stopping at a restaurant for some. I had no idea what it was but when I found out how delicious it is, I am now hooked. Very few people around here have ever heard of it and those who have heard of it are usually from the Midwest. Seems strange but that is what I have found.

It is such a basic dish. You just cook cornmeal like making any kind of cooked cereal, let it cool until it has set up solid. Then turn it out, slice it up, coat it with more cornmeal and fry it. Sure sounds basic enough to have been a staple back in the day.....but, maybe not. :idunno:

 

[satx78247]

Here in God's Country, mush (whether fried, baked, boiled & mixed with other ingredients or ??) seems pretty much confined to Northeast Texas, as it is a dish that is common in Al, GA & MS as that's where most of the "old families" came to TX from.
(My beloved Aunt Mary took her WONDERFUL recipe for Hot Tamale Pie with her, when she passed away in 1972 & I've never been able to duplicate it.= That "pie" was capped with cooked mush & the meat/meat juices bubbled-up through the much.)

yours, satx

 

[Gene L]

I like Spam. Wouldn't want to eat it every day, but it's pretty good on white bread with mayo. At room temperature.

Brains? If you can find them canned at the store, look at the cholesterol content...one serving is 1100% of your daily allowance. Which means 11 days worth in one serving.

 

[Black Hand]

Brains? If you can find them canned at the store, look at the cholesterol content...one serving is 1100% of your daily allowance. Which means 11 days worth in one serving.

Stop reading labels - labels say a lot without really saying anything. The cholesterol your body produces naturally is more of a problem than cholesterol from your diet.....

 

Brains? If you can find them canned at the store, look at the cholesterol content...one serving is 1100% of your daily allowance. Which means 11 days worth in one serving.

Stop reading labels - labels say a lot without really saying anything. The cholesterol your body produces naturally is more of a problem than cholesterol from your diet.....

Yes your body produces cholesterol, but how much you add to that is certainly a factor.

 

[Artificer]

I know, right? But you don't see it being made at living history events, ever, while you can find folks who have had it as kids, etc.

You can even find Organic, Coarse (medium) Cornmeal from Bob's Redmill, and do it "right". It's just the thing to go with...,



..., wait for it...,




Skillet Browned, SPAM! :haha:





LD

Wonderful breakfast. Butter and use clear Karo Syrup on the Mush after frying. I much prefer Mush to pancakes or waffles.

Course' I am spoiled by a Sister who still makes it according to my Maternal Grand Mother's recipe.

Gus