SPAMarama!

John A. Larsen said:
I have watched that interview with Art Donavan several times, funny man. He said he liked SPAM, and he was a big man, so liked large meals. He finished off the SPAM with no problems. I also like him saying how he heard people talking about how Professional football was like Combat, and saying it was not, as he had been in combat and knew better. John
PS I emailed my friend in Finland and he was eating that Christmas meal in 1984, at the UN base in Poonch, Kashmir.
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Donavan is right ...ive always found it somewhat insulting to compare professional spirt with combat...eg The Anzac Test Rugby League between Aus and Nz...maybe if they played whilst the Turks shot them with machine guns from up on the grandstands....There is also the pay discrepancy....
 
I decided on waffles!
And I ate most of it.:oops:
Upside, it was delicious.
Downside, that's the extent of my food consumption for the day.:(
Caloric intake may have been more than I burned at the gym today.
Then there's Mom's dinner tomorrow.
Gonna be a grueling few days working all this off.
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Spending Christmas day at my sister house. My brother in law lived in Africa for several years and brought this Masai spear back to Canada many years ago.

I can not help but wonder : " Will it cut SPAM " ... ( I mean... I am tempted to give it a try as everybody has left the house for a few hours to visit other relatives :D )

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Not ready for the Spam thread to fade away yet! (That ain't the forum knife in the pic, obviously, but it's what I had in my pocket when I made lunch, and I've seen three or four non-forum knives here; hope that's okay--it IS traditional, and Spam is still the focus).

Browned a couple of slices of Spam in a cast iron pan with butter; diced some white onion, Roma tomato, and several chiltepin peppers (similar to chile pequín, and hotter than a jalapeño); then diced the spam and fried everything with a couple of eggs--in butter. Salt, pepper, and a liberal dose of Tabasco sauce, and you're in business! Toast and butter on the side. Drank water with the meal, but a boilermaker afterwards. Relaxing Sunday afternoon.

Happy New Year, everyone!
 
Prester John said:
View attachment 1256325
Not ready for the Spam thread to fade away yet! (That ain't the forum knife in the pic, obviously, but it's what I had in my pocket when I made lunch, and I've seen three or four non-forum knives here; hope that's okay--it IS traditional, and Spam is still the focus).

Browned a couple of slices of Spam in a cast iron pan with butter; diced some white onion, Roma tomato, and several chiltepin peppers (similar to chile pequín, and hotter than a jalapeño); then diced the spam and fried everything with a couple of eggs--in butter. Salt, pepper, and a liberal dose of Tabasco sauce, and you're in business! Toast and butter on the side. Drank water with the meal, but a boilermaker afterwards. Relaxing Sunday afternoon.

Happy New Year, everyone!
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Sounds good and looks good Vince.:thumbsup: Happy New Year to you too.:)
 
Modoc ED said:
Sounds good and looks good Vince.:thumbsup: Happy New Year to you too.:)
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Thanks, Ed. By the way, you were right about the sabre grind sheepsfoot and slicing. It slices easily, but does leave my Spam a little wavy! (See illustration.)
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I am sure my Case knives, and my Opinel and Laguiole, would make neater slices. But truth to tell, I don't normally use a pocket knife in the kitchen, at least on food. I got tons of kitchen knives! I mostly use my chef's knife, sometimes a paring knife. For Thanksgiving and Christmas turkey, I carve with a fixed blade Buck 121. I took pics for this thread, and it was fun.

Bottom line is, I love my Spam and I love the 2019 forum knife, but they won't be seeing too much of each other!
 
Maybe spam single is a single slice package?

I was driving through Minnesota a few days ago, saw a billboard for the Spam museum. Asked my wife to stop, she asked why, I said so I can take a picture of my knife. I got the dreaded ‘wife stare’ so I kept on driving.

But I thought of you all!
 
VCuzIFd.jpg

Recently posted pic of Spam sliced with Forum knife. Result: wavy Spam.

For comparison:
HfbaaL5.jpg

No waves!

But I'll be using the Forum knife for other things. It IS a ROPE knife, after all, whereas the Laguiole was intended for food, among other things.

Not only is the Forum knife a beauty, but it has the best action of any of my knives, and I love that the backspring is flush in all three positions. I'm very happy with it.
 
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Prester John said:
VCuzIFd.jpg

Recently posted pic of Spam sliced with Forum knife. Result: wavy Spam.

For comparison:
HfbaaL5.jpg

No waves!

But I'll be using the Forum knife for other things. It IS a ROPE knife, after all, whereas the Laguiole was intended for food, among other things.

Not only is the Forum knife a beauty, but it has the best action an any of my knives, and I love that the backspring is flush in all three positions. I'm very happy with it.
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All of this "wavy" Spam discussion gave me some inspiration.
I still have 4 tins remaining so I'm getting inventive.
 
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