SPAMarama!

[Wharn]

At Kua Bay with one spam musubi, I can’t complain.

 

[Mayonardo]

Courage Grasshopper, what doesn't kill you will make you stronger (so they say).

Ray

Except infantry. Infantry will kill you.

 

[knowtracks]

You guys are makin me hungry!

Dave

 

[lambertiana]

Just when you think you have seen all things spam, then comes this. I was at a local discount grocery and saw this for $1. It is essentially pureed spam and processed cheese spread in about equal amounts. It should be good on a bagel.

 

[Elgatodeacero]

That looks like a rare Spam L lambertiana you probably should of bought them all to flip on eBay. One jar of Spam Mezclita and one 2019 forum knife- $5,000 buy it now.

I hope every on the forum decides to carve up a nice Italian prosciutto next year.

 

[lambertiana]

Tonight we had my favorite spam recipe:

Slice spam, and put alternate slices of spam and pineapple in a baking dish. Mix some brown sugar and mustard into the pineapple juice, pour over the slices, and bake until the edges of the spam reach the crispness that you like. Serve over rice.

 

[LizaMari]

And I dont muck around with girly little thin slices...

That's one bigass piece of sashimi!

 

[Prester John]

Tonight we had my favorite spam recipe:

Slice spam, and put alternate slices of spam and pineapple in a baking dish. Mix some brown sugar and mustard into the pineapple juice, pour over the slices, and bake until the edges of the spam reach the crispness that you like. Serve over rice.

Man, that sounds good!

 

[meako]

Lol, I hope your shots are up to date

Beers now.Might have Shots later.

 

[Misplaced Hillbilly]

 

[Prester John]

I'll take one of each.

 

[waynorth]

And I dont muck around with girly little thin slices...

You gotta like sashimi!!

(meako- you have finally succeeded in grossing me out!!)

 

[dantzk8]

The best meat, the best recipe. Made in the far west of Brittany. Gastronomy in a tin can. Taste it if you have the chance, you will thank me later.

Dan.

 

[meako]

You gotta like sashimi!!

(meako- you have finally succeeded in grossing me out!!)

Had to happen sooner or later ol mate. Sorry bout that.
That was Kingfish ...couldnt have been fresher unless I caught it myself...but I can never catch anything fishing...bit of soy sauce ,pickled ginger and that green Japanese torture paste that makes you see the inside of your own nose..
.A strange irony is that while I dont like spam I will go for tinned lambs tongues occasionally..

 

[Jolipapa]

The best meat, the best recipe. Made in the far west of Brittany. Gastronomy in a tin can. Taste it if you have the chance, you will thank me later.

Dan.

When you open the lid it's like biniou (bagpipe) playing from inside! Just spread on fresh country bread, do not to fry.

 

[waynorth]

Had to happen sooner or later ol mate. Sorry bout that.
That was Kingfish ...couldnt have been fresher unless I caught it myself...but I can never catch anything fishing...bit of soy sauce ,pickled ginger and that green Japanese torture paste that makes you see the inside of your own nose..
.A strange irony is that while I dont like spam, I will go for tinned lambs tongues occasionally..

 

[Wharn]

I had a spam musubi for lunch.

 

[RayseM]

Hmm Spam Musubi spam & sea weed - so how about

Blackened Spam Fish

 

[Hibou Canne]

 

[cudgee]

Way back last Spring, when the choices for the 2019 Bladeforums Traditional Knife were being decided...the many, many polls and discussions were in full swing and there was mention of SPAM. A certain member was concerned about the slicing ability of a heavy stock blade with a sabre grind. Could it even slice SPAM without wedging itself, would the slices be wavy?

So, I promised that the first thing I'd cut with my new forum knife would be SPAM.

While waiting the long months for our knives to arrive, the topic of SPAM came up a number of times. Some of us love the stuff, some hate it, and some of us (me) had never tried it. Many folks said they were planning to test their knives on it, while others expressed doubt that we would sully such beautiful knives on such humble meat. The knife even earned the nickname "Splicer", a portmanteau of SPAM and Slicer. Its real name: Barehead Sailors Rope Knife was a surprise to some of us, but it's a good name too.

My knife came today (a day early. Thank you, @knifeswapper and USPS.) I touched up the edge on some fine ceramic rods and got to SPAM slicing:

I say it passes the test. I challenge anyone to make thinner, straighter slices. Or more creative carvings. Please post photos of your splicer and SPAM!

I did not discover the forum until after the forum knife was discussed and orders taken, but never dwell on the past.. But i have taken up your challenge with a Lamb.. Thinly sliced a homegrown tomato, some SPAM [ not chilled ], fried the SPAM and had a fried SPAM and tomato roll..