I make (Hawaii-inspired) 'musubi' for lunch at least once a week.
Nothing like a wasabi overdose to evacuate the sinuses.
Posted on 02/02/2022 6:34:28 AM PST by mylife
When I was a kid, before going to school in the morning, I went to my local bodega for a sandwich: cream cheese with jelly; bacon, egg, and cheese; or Spam, egg, and cheese. That's right. If you grab a few cans of Spam off the shelf, some bodegas will cook them up. If you don’t believe me, go and ask next time! I also ate this in the house a lot as a kid, sometimes cold (only God can judge me). So it’s only right to pay respect on my end to this delicious, salty meat treat.
Somewhat of a buzzword nowadays, Spam’s surge in popularity is a beautiful thing. Those who shamed us for loving it are now singing its praises. Created in 1937, Spam has an interesting history here in America. It fed overseas soldiers in World War II and, around the same time, was advertised in magazines for all sorts of recipes, from a hot Velveeta sandwich to tomato-sauced spaghetti. During the 2008 recession, Spam sales increased by 10 percent. From kimchi fried rice to katsu musubi to even charcuterie boards in restaurants, Spam goes to show the power of nostalgia is forever undefeated.
This homemade version is my love letter. The ingredients for Spam are really simple if you look at the can: "pork with ham, salt, water, modified potato starch, sugar, sodium nitrite." Here, Morton Tender Quick (not the same as meat tenderizer) achieves that signature pink color and gives that distinct cured flavor.
(Excerpt) Read more at food52.com ...
Old punchline, “I can’t tell what kind of wood this is, but I’m sure it was used as the door to the crapper in a tuna boat.”
Last time I remember eating Spam, my thought it was that it tasted more like the “added ingredients” than the meat itself, but if it’s cooked a little, I think that’s an improvement.
Fried Spam with eggs. Yum!
I make (Hawaii-inspired) 'musubi' for lunch at least once a week.
Nothing like a wasabi overdose to evacuate the sinuses.
For those that stick their nose up at spam you need you need to try some beer-batter spam seasone with a little English mustard. For a change how about some southern fried spam. Dip a slice of Spam in milk, dredge on some peppered flour and fry in Crisco or peanut oil. You don’t need any extra salt.
There’s also Spam Kikkoman; marinade in a mixture of dark soy sauce, honey, and crushed garlic and grilled. Not to mention Spam Teryaki, very nice. Haven’t tried Spam chili yet but no doubt it would work well with the right recipe. As a matter of fact there are many recipies for “gourmet” dishes that originated to make low quality cut of meat more palatable. Ever tried a Spam Po Boy, Spam Cuban, Spam Giro, or Philly Spam and Cheese?
You could do worse. Got to put somd Spam on the shopping list, while you can still get it.
I am honestly curious and might have to add powdered eggs to my supplies.
Oh, you mean SPAM-spam, not internet spam. Never mind.
so good!
so good!
We love that stuff.
L
When did corner shops/markets start getting called bodegas? Is this an east coast thing? Never heard of them out here in the PNW.
Also with bacon prices thru the roof my household is eating quite a bit more Spam these days. In fact, we are completely hooked on the combo of cheese blintz pancakes and fried spam and eat it nearly daily. Sooooo good!
Thank you for the recipe. If I ever run out of the real thing it's nice to know I might be able to recreate it at home if need be. Always good to have back up plans in place =)
Is this an east coast thing?
yes
yer welcome
<>I’ve tried to like Spam.<>
I suppose that leaves Scrapple out of the question.
I still love spam
gotta be fried for me. :)
but I like fried bologna too.
scrapple is yummy!
It took a while. Okay, decades. My wife introduced me Philly’s Habersatts and I agree that it is yummy.
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