Let them eat SPAM!
- Thread starter grubworm
- Start date
Member III
I started back reading again and found this...
140 recipes...that means I could eat SPAM THREE TIMES A WEEK and go an entire year without eating the same one twice...OR...eat it ONCE A WEEK for three years without eating the same one twice...OR...TWICE A WEEK and go a a year and half without eating the same one twice...OR...
140 recipes...that means I could eat SPAM THREE TIMES A WEEK and go an entire year without eating the same one twice...OR...eat it ONCE A WEEK for three years without eating the same one twice...OR...TWICE A WEEK and go a a year and half without eating the same one twice...OR...
Member III
yeah...that much SPAM consumption might seem excessive to some, but it takes me back to a conversation I had with my wife a while back...
we were eating some really good Mexican food and I said that I could eat Mexican food everyday. she then replied "who in their right mind could eat Mexican food everyday?"
my answer was simple..."Mexicans"...
I get not being a fan. I grew up pretty poor and ate a lot of SPAM and potted meat as a kid and it ended up having a negative vibe with me. years later I was in the navy and stationed at pearl harbor where SPAM is revered...even McDonalds had SPAM on their menu. my sub was drydocked in the shipyard where the roach coach (food truck) would come for lunch and their main item was fried SPAM with rice and scrambled egg. I started liking SPAM and eating it again...this time on my terms. as I started traveling more and making a lot of camp meals...SPAM just naturally took center stage in my meal planning...and in rest of my life...
marriages no longer had any meaning, jobs were simply just a means for me to buy more SPAM...every grocery item was seen thru the lens of 'how would this pair with SPAM'? if I wasn't eating SPAM...then I was thinking about SPAM.
if I've said it once, I've said it a hundred times..."If eating SPAM is wrong, I don't ever want to be right!"
I guess so long as your fantasies with Spam pertain to your stomach it can't hurt anything.
well...thats the thing about overlanding and the isolation that goes with it, sometimes the lines get a little blurred....
ya know...I really hope people on here know I'm joking around about my affinity for SPAM...along with pretty much everything else I post on here. it seems that humor is disappearing and my particular sense of humor is all but extinct. I was 17 when I joined the navy and went on subs...a very stressful environment, so I pretty much had to develop the same bizarre sense of humor as everyone else. I later got out and traveled the world as an oilfield diver...again, a warped sense of humor was the only way to survive. it got to where that weird sense of humor was all I knew and it seemed normal. I was working on a Scottish oil rig back in the 90s and in their control room, they had an inflatable sheep in high heels and lipstick front and center for everyone to see. very funny. now days if someone did that, I'm sure there would be a social media blitz with lots of folk demanding resignations of those involved as well as emergency messages to PETA alerting them to the atrocities involving the blow up sheep...
Advocate II
Your not alone, never and I say never apologize. I have to tell myself this and then everything works out in the end! ....unless you give the little sheepie a name, then we got issues.
Member III
its kind of funny, but this is probably the only thread on here where the mention of a blow up sheep really doesn't feel out of place....
ok, getting back on track....
as I've posted on here over the years, the wife will go thru "healthy" phases where SPAM is forbidden (due to the perservatives and high sodium) then she gets busy and I do my own cooking for a while and of course I like to fry up bit of SPAM from time to time and since I'm having to cook, she really doesn't say much...at that moment. then I'm back to SPAM being forbidden again. well...SPAM is forbidden once again and she has been doing a lot of really good healthy meals, so I pretty much have to take it on the chin concerning SPAM now...
there is more...
I posted a while back about finding a ham press online and basically making my own SPAM. that was years ago and I did have success with it and then something happened and the ham press got lost in the back of the cabinet and I went back to musical chairs with my delicious store bought SPAM.
well, like I said...the wife is on a health kick and this time it looks to be for good. desperate times call for desperate measures, so I dug thru the cabinet and found my ham press (still in tact) and then I went to the internet for help. what I found was very interesting...
SPAM is basically pork shoulder ground up really fine with seasonings and other stuff added and then it is essentially put in a can and cooked...just like making the canned ham with the ham press. further internet searches showed that Canadian bacon is essentially pork loin done the same way. get a pork loin, grind it really fine and add seasonings and then put in the ham press and cook. I already did an ok version of SPAM, but now I'm going to use a loin and go for something between SPAM and Canadian bacon! how awesome is that!
so, if anyone is interested in making their own version of SPAM or canned ham or Canadian bacon or anything in-between, then give this a try...
just look up "ham press" on amazon
also, if you're brave enough to watch a YouTube video on how bologna is made...its basically all the pork scraps on the floor that are swept up and dusted with salt and seasoning and ground into a literal pink slime that is then squeezed into a tube and cooked until it solidifies and makes a solid mass that is put on bread with a dab of mustard. all we have to do is get a nice cut of pork we like and then grind it into a paste and cook it the same way except its better and doesn't have perservatives and crazy sodium levels.
its something that can be made healthy and taken on trips
as I've posted on here over the years, the wife will go thru "healthy" phases where SPAM is forbidden (due to the perservatives and high sodium) then she gets busy and I do my own cooking for a while and of course I like to fry up bit of SPAM from time to time and since I'm having to cook, she really doesn't say much...at that moment. then I'm back to SPAM being forbidden again. well...SPAM is forbidden once again and she has been doing a lot of really good healthy meals, so I pretty much have to take it on the chin concerning SPAM now...
there is more...
I posted a while back about finding a ham press online and basically making my own SPAM. that was years ago and I did have success with it and then something happened and the ham press got lost in the back of the cabinet and I went back to musical chairs with my delicious store bought SPAM.
well, like I said...the wife is on a health kick and this time it looks to be for good. desperate times call for desperate measures, so I dug thru the cabinet and found my ham press (still in tact) and then I went to the internet for help. what I found was very interesting...
SPAM is basically pork shoulder ground up really fine with seasonings and other stuff added and then it is essentially put in a can and cooked...just like making the canned ham with the ham press. further internet searches showed that Canadian bacon is essentially pork loin done the same way. get a pork loin, grind it really fine and add seasonings and then put in the ham press and cook. I already did an ok version of SPAM, but now I'm going to use a loin and go for something between SPAM and Canadian bacon! how awesome is that!
so, if anyone is interested in making their own version of SPAM or canned ham or Canadian bacon or anything in-between, then give this a try...
just look up "ham press" on amazon
also, if you're brave enough to watch a YouTube video on how bologna is made...its basically all the pork scraps on the floor that are swept up and dusted with salt and seasoning and ground into a literal pink slime that is then squeezed into a tube and cooked until it solidifies and makes a solid mass that is put on bread with a dab of mustard. all we have to do is get a nice cut of pork we like and then grind it into a paste and cook it the same way except its better and doesn't have perservatives and crazy sodium levels.
its something that can be made healthy and taken on trips
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