Skip to comments.As Food Prices Soar, So Do Sales Of Spam
Posted on 05/29/2008 3:20:01 AM PDT by Daffynition
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I was born in the Philippines and they LOVE Spam over there.
I think it does have something to do with WWII. Things that the military ate became treats to the citizens because they would be given them as gifts or rewards, or as rations. Anything American was very highly esteemed. Up to this day Filipinos love processed cheese and canned corned beef too. My grandfather worked underground for the Americans in some kind of radio operator capacity (we never knew exactly what he did - he died about 5 years after the end of WWII and he never talked about the details with his family). My mom remembers him bringing home Spam and cheese every once in a while.
The BEST crockpot recipe books are by Lynn Alley.
Beans and spam...Camp food...
Spam is part of the Y2K stash, but is not part of the diet as yet.
(...Hormel opened a processing plant in China.)
You just ruined Hormel Chili for me forever.
I was forced to swig down a Dirty Martini without puking out of repect for the person who bought it for me once.
Holding down a Spamtini? Forget about it!!!
After nuclear war, all that will be left is Cher, cockroaches and cans of Spam.
My father was in Leyte during WWII. He never saw combat. He said his job was to guard the chow lines to keep starving Japanese soldiers, masquerading as Americans, from sneaking a meal.
A dirty martini is basically all gin, so I can see why that happened to you, especially if you are not normally a drinker.
Maybe if they called it a Spamtini and it was just a gimmick, I could slug it down. But that big cube of Spam in there really churns my stomach.
It’s the Bleu Cheese part that makes me sick just thinking about it. yech.
That mixed in the Martini on a swaying Cruise ship almost made me have a little accident all over the table. lol!
I took all the willpower i could muster to hold it back!
I saw pics of Cher all over Vegas last week.
I truly believe she will outlast even the cockroaches.
It’s the cold pork fat aspect of the cube of Spam.
Granted, very thin sliced Spam fried crispy is OK. Cold in a cube? Gag.
“Great for camping.”
Fried spam and eggs is a ritual~!
“My grocery store had sausage chubs, a dollar a pound last week”
I’m afraid to ask!
What NOT to do on a camping trip....Cook a box of macaroni over a campfire.
Ahhhh, the good ole days when we brought home walleyes from Canada packed in sawdust and ice.
For the record, Kraft Shells and cheese with Spam is an old camping favorite. One box of Kraft stuff is easily cooked in boiling water, add the soft cheese and chunks of spam.....Ymmmm!! goooood!!
We always added a can of chili to our Kraft dinner. Heart-attack in a bowl but, mmmmmm, so good....
spam and/or ramen noodles twice a week????
And gin soaked.
OMG! I’m trying to cut calories and I think I just consumed 1000 calories just lusting after this sandwich. Quick, send me a picture of cheesecake for my desert! :-)
“She cooks meals like Spam fried rice and Spam sandwiches two or three times a month, up from once a month previously.”
Oh, the horror!
“What NOT to do on a camping trip....Cook a box of macaroni over a campfire.”
Of course not silly, the box would burst into flames rather quickly!
You’re such a sweetie! Which do you prefer ... the Italian version [made with ricotta] or the purist’s version made with
cream cheese, eggs, sugar, vanilla and heavy cream?
When I’m in NYC, I try to bring home some from a tiny shop called The Little Red Hen on the Upper East Side ...exquisite! The cheese cake at Rao’s is excellent too.
Wish I had one right now to share with you!
(I laugh, but it gives me a queasy feeling too :o)
Sure you can. I do it all the time, at least 2x a month especially in the winter. 10 lb chicken - Sunday, roast chicken (mashed potatoes, gravy, stuffing, vegs). In a day or so, hot roast chicken sandwiches, use up the rest of the stuffing, and mashed potatoes. Pick it apart with your fingers, getting any decent sized pieces off and tearing them up. There’s your casserole pieces, say with bowtie pasta, mixed veggies or throw some broccoli/cauliflower/carrot chunks in, some frozen peppers from the garden, any gravy leftovers. Maybe a can of cream of chicken or mushroom if it’s thin, a can of milk and bake. Just like those frozen bags of skillet dinners you can buy now but much, much better.
**THEN**, you take whatever is left. Bones, meat, skin, bits of dripping off the serving platter and throw it in the stock pot. Chop up and throw in an onion, several large carrots and stalks of celery, some buillion. Let it simmer for awhile and cool, then strain. There is still going to be a ton of meat there, most people throw it away. You have to pick through it with your fingers, throw the scraps away (skin, bones, squishy carrot, lol). When you’re done, you have enough stock for a soup or stew, along with meat already in it. Cook some diced up carrots and potatoes, frozen peas and top with biscuit dough when it’s boiling and you’ve got stew with dumplings. Or cook it in the oven with crust and you’ve got pot pie.
The turkey that fed us for 8 days was 25 lbs so I had more to work with. People throw away an awful lot of meat with the carcass if they don’t stew and pick it. Sometimes I’ll just stew it and get my stock then freeze that until I’m ready to use it. There are usually at least one or two meals left on the birds when most people throw it out. I’ve been doing it for 23 years, as my mother and her mother did. It can be done.
LOL at your ‘getting tired of it’. I still remember on payday that week asking hubby “I’m going grocery shopping tonight, is there anything you want me to pick up?” and his reply was “RED MEAT!!”
During the infamous Week Of The Turkey (although that was the first, it wasn’t the only week we’ve had to do that over the years) we ate well too. One of the things I made that week (desperate or just creative?) was turky spaghetti. I did have a jar of Ragu and I threw in a lot of bite sized pieces of turkey and added a bunch of parmesan cheese. It turned out to be one of my sons’ favorite meals and I still make it to this day, chicken or turkey. One nice thing about cooking with a whole chicken like that is you pretty much have several meals that week that are good and *fast*, after the initial roast on Sunday and the time spent stewing and picking. *That* is how you eat homecooked and well, year after year.
Okay, where do you buy this 10 lb. chicken? I just called the meat department at the grocery and they laughed when I asked if I could buy a 10 pounder. They said 5 or 6 is very large. You would have to buy a turkey if you wanted 10 lbs. Do you buy them at a special place? I was raised on a farm and we sold chickens and eggs and never dressed out a 10 lb. chicken.
I buy them at Walmart, Perdue Oven Stuffer. Before Walmart came to town, I bought them at Farm Fresh. Sometimes at Farm Fresh it was the ‘store brand’ of whole chicken. They don’t always come that big but I’ll buy the biggest one they have. I can still do all the stuff I mentioned with an 8lb bird and sometimes that’s all I have to work with. Capons usually are about 8-10lbs. Large, whole chickens are getting harder to find because most people want skinless breasts or ready to reheat chicken pieces.
My 21 year old son laughed when I told him about this thread and he said “You do amazing things with one chicken. I’ve seen you do it all my life.” I even buy a whole chicken cut up if that’s all I can get (and that’s usually only about $3 or $4) and stew that. Then I’ll get a couple meals out of just that. It’s that Yankee ingenuity and thriftiness I suppose.
What area of the country do you live in? I'm wondering about that big chicken and where I can find it....
I’m going to make it a point to buy a few cans this weekend, just to add to the run on SPAM!! LOL
LOL! I did that with rice, when they mentioned the rice shortage. Now I have a What’s for dinner this week: stuffed peppers with rice, rice puddin’, peppersteak with rice, fried rice, chicken’n’rice soup, beans’n’rice.... RICE, RICE, RICE!
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