R8shell!
What a great thread, your op made me laugh my ... well you know, off. Lol
You’ve added so much content to the forums, it’s been a pleasure watching you grow in this community. You’re a well respected source of knowledge and information, not to mention your posts are always interesting and on many occasions they literally make me laugh out loud.
I just wanted to thank you and commend you on all you've brought to the forums and tell you I’m glad to consider you a friend.
Now.....
Onto my opinions on Spam…
What can you say about potted meat?
Being of East Coast decent, I grew up with all manner of unusual processed, international and cultural meat residues, wrapped or cradled in an organic cover like grape leaves, cabbage, even a pepper container.
Some are stuffed into a can or jar, the others wrapped in natural casings while their counter parts are bound together though some kind of black magic or alchemy. Converting what is essentially the scrap and left over butchered meats, into a manageable meat tube you could wrap with a slice of bread. Allowing you to consume your meal 1 handed and while on the move. Mobile eats, what a novel concept. Lol
Spam is just another way of using the stuff you wouldn’t normally use as food. Most cultures use as much of a butchered animal as possible. Only this country wastes so much of a butchered animal.
Some of the most flavorful parts of an animal are the parts most civilized people won’t eat.
People who butcher their own, tend to make use of more of the kill, than the folks who complain about, what they don’t know going into the tube steaks they eat.
Spam is just another meat type byproduct of processing the pig. It is pork right? I presume it’s pork because Spam makes me think ham right. Does it say what really goes into Spam?
Know what’s even crazier? There’s actually knock off Spam, why would you knock off Spam? How could you make it any cheaper than chopped, pressed meat amalgam?
Still I love the stuff, I deep fry it, pan fry it I even made Spam Jerky once, (Notice the operative word here was once, some things are not meant to be jerked.
) I even have had Spam burgers, Spam-n-eggs and even plain ol’ broiled, open faced Spam and cheese sandwich.
The secret to good Spam is....
1) Make sure it’s real Spam and not some Spam substitute.
B) Make sure the slices are of consistent thickness throughout the individual slice and between subsequent slices used in a serving.
Lastly, fry, bake, broil till the slice is cooked evenly throughout and the edges start to crisp. This is made easier with the consistency of the slices bein’ cooked.
Psst!! One more tip, use the can as a guide when slicing your Spam to insure your slices are evenly cut and of consistent thickness.
Just punch a small air hole in the can bottom to break vacuum between the bottom of the can and the meat stuff. Shake the can till the meat starts to slide out and when the desired thickness is achieved you can use the rim of the can as a flat guide to cut against.
I haven’t tried using the forum knife to cut Spam with but now that I’ve seen this thread I will and I’ll have to post up the pics.
In case there was any confusion, I’m a Spam fan and have always enjoyed the compact mystery meat in a can. R8shell!
Thanks for the thread and remindin’ me I need a couple more bricks of Spam for the cabinet.
, so I've cut that out, mostly. 
