Old school...love it when camping 🏕. Also diced in omelet. Or on a sandwich ! Fried first of course. Thanks for the tips on reducing the salt. Wish they would just make a low salt version.
I don't. My dad used to bring it to the field when he flew model airplanes. Slapped in on white bread, sprayed a bit of mustard on it and bam, we had a sandwich. Yick. Would say it was a nice family memory, but not so much. Hot, have to retrieve the plane when it landed, warm kool-aid in a jug. Never had it or bought it after moving out.
My stepdad served in WWII and he loved spam! He also knew how to cook it! My personal favorite is spam scrambled eggs! I love this stuff! When we go to Hawaii we always go to local restaurants and eat local food that includes Spam!
When I first started reading the reply, I thought I was going to respect you. But by the time I finished reading it, I realized I had no respect for you at all.
They have a low sodium Spam, and I love that stuff! For a sandwich, I like to slice it facewise, instead of in strips off the side or top or bottom. It's like a big spam patty that way. A brief soak removes even more salt, IMHO improving the flavor, especially if you like really thick slices. Favorites for me are diced spam scrambled in eggs, or spamchili mac, or Spam Ranchero, which is a slab of spam like a spam steak, fried a little crispy and then topped with Rotel tomatoes and chiles, and braised covered for a few minutes. Serve over Thai Jasmine rice. Sometimes I make chicken fried spam steak. Good stuff. Spam cheeseburger. Spam chowder. Spam jambalaya. Spamghetti. Spammy Cristo Sandwich. Spam Wellington. Deep fried Spam nuggets. Spam tacos. Bacon wrapped spam sticks. Spam gravy over biscuits. Spam and cabbage. Lots of great stuff to make with Spam.
Rinsing or boiling the spam loaf before cooking/frying will remove surface salt, but it also will remove the collagen (that jelly-like goo around the loaf and left in the can, when you finally get it shaken free). The collagen is good for you. I am not an expert on the best method for retaining, the effects cooking has on collagen, and the best way for the body to accept and use most efficiently. I still researching that part, but blatantly washing down the drain seems to be a waste of a beneficial nutrient.
To easily remove Spam from the can, punch a hole on the other side with an old (perhaps dull) knife (because you don’t want to wreck your good knives). Since there is no longer suction to keep it in the can, the Spam falls right out onto the chopping board!
0:24 Spam is cooked in the can, *after* it has been sealed, in a hydrostatic cooker. This means the cooking happens under pressure so the cans do not explode.
@@gscotb No no no, I was referring to what the narrator said at the beginning of the video. She said it was cooked before canning. Sorry about the misunderstanding Scot.
For people concerned about the salt levels in spam, you can "treat" it a way similar to naval meats. thinly slice to .33 or .5 inch thickness Use a small to medium sized pot and bring water to boil put the sliced spam in, ensuring the slices are separated from each other to maximize surface area and reduce to simmer for 12 to 15 minutes (you'll have to play with this a bit depending on water capacity of pot vs thickness of slices) remove from heat, covered and let for 15 to 30 minutes cool. drain the pot, keeping the spam in it, and "rinse" it with cool water two or 3 times That's it. Little bit of prep work to control for salt content.
I have had Spam flavored Macadamia nuts given to me by a friend of mine who had taken a trip to Hawaii. There was only so much of them that I can stand! I enjoy chopped up Spam in a bowl of Chicken flavored Top Ramen sprinkled with Green Onions, chopped.
Here is a spam recipe. 1 can spam 1 can pineapple chunks in heavy syrup. 1 very small clove garlic pealed not chopped. 1/2 green bell pepper cut in chunks about the same size you cut the spam 1/8th cup sliced onions cut wide. Small piece fresh ginger Cut spam in chunks not to thin or thick. Add spam and green pepper ginger to a pan using a neutral oil like peanut oil do not use olive oil. Saute until both spam and peppers are lightly browned. Add pineapple chunks and saute a minute. Add pineapple syrup garlic clove onion Cook low moderate heat until syrup thickens. Take off heat and let it sit a few minutes. If you can find "light soy sauce" sprinkle some on your portion. Don't use regular soy sauce, it is to salty. Enjoy! P.S. you do not have to strictly follow the recipe and can modify.
Moo-soo-BI. Accent on the last syllable. (Or, I was deaf those 6 years on Oahu.) Best way to make musubi, is to lightly fry 2 slices in oil, and then add some teriyaki sauce. 2 pieces of Spam, with seasoned sticky rice between, and held together, with a strip of nori. steve
I keep it simple. 12 slices on a foil lined cookie sheet. Sprinkle dark brown sugar on it, pop it into an oven until the sugar melts. As an added treat, put some canned pineapple slices on it.
This might be the most vile comment I've read on the internet in the past 15 years. I'm saying this mostly as a joke. But seriously? Sugar and pineapple?
@@SlCKNESS_ Spam tastes a little like ham, and people use brown sugar and pineapple on their hams at Easter and Christmas all the time. As a little boy during the big war, we were poor and my Mother did what she could to make our meager food as tasty as she could. God rest her soul.
@@rorymartin329 Your mom sounds like she was a good one! I must admit I've never heard of ppl putting sugar or pineapple on ham before. Unless it's pineapple pizza, but even that abomination is usually preferred with bacon (and pineapple), not ham.
Spam breaded and fried Tonkatsu style is amazing. Slice it a little thin and fry it in the fond left from sautéing sliced apples in butter and brown sugar. Team up those apples and spam in an incredible Monte cristo sandwich.
I LOVE SPAM!! Parents not so muc…lol A spam, egg & cheese on English muffin is bomb! I know Hawaii uses it a lot (remember they already pay a higher rate than we do), for everything….in recipes-the spam & rice one that I tried is the bomb!!! Don’t knock it!
The rock-simple one is Spam musubi (rice-ball Spam) Spam, nori, sushi rice. Lightly fry the Spam, form the rice into an oblong cake big enough for the slice of Spam to cover it, wrap a strip of nori around it as a belt, sushi style.
4:09 I use it for fishing they are caught and eaten before they digest it so no side effects I love Spam but don't eat it really just get smart it last very Long in storage for fishing or bait for any four legged critter to eat later 😊 I just love spam but never eat it th e swamp man 😊
I was given a can of spam . Sat on my shelf for years . Haven’t really thought about it. Running low on groceries. Tonight was the night. ( I used to like Vienna sausage hunting with grandad ) this was not the first video I saw or I would have air fried . I used a little oil when I didn’t need to . Good but SALTY I would rinsed it off first next time. It’s a fun thing . I see why ppl like it. I also see why it’s polarizing …😂😂.
I shred it and crisp it up in the microwave. Then I use it for all sorts of things like Spam and pineapple pizza or sprinkled on scrambled eggs. Kind of like bacon bits. Yum Yum!
Key takeaway: Remove Spam from the can before cooking. Oh, and be sure to take it out of the can before cooking. And, it's best to take it out of the can before cooking.
Spam, egg and bean breakfast tacos are great, with some fresh pico de gallo or a good chili macho . Cooks up fast for the hands coming for breakfast and coffee before branding .
About three times a week, I make what my wife calls my "lovely breakfast." It a couple of frozen hash brown potato patties, two or three slices of Spam, and at least half a diced onion, all fried up in a skillet with a few drops of olive oil. I put the patties in first and let the first side reach a golden brown color. Then I flip them over and add the meat and onion. The oil goes on the onion; neither the patties or the Spam need it. I turn the slices when the edges get crispy looking and stir the onions every couple of minutes. It takes next to no time to make and is delicious. And, it doesn't matter to me which variety of Spam I use. Unfortunately, my local grocery store has stopped carrying all but three varieties. It doesn't matter; I love the stuff however I can get it.
I slice potatoes, onion and cook until potatoes are done, then i add cubed or sliced spam i let that warm and then i sprinkle cheese all over the dish. Sometimes i also put cheese slices with the oter cheese. My family asks for this ofen.
Maybe if you've never eaten Spam before in your life, this video might be helpful; for everyone else in the US, this is all common knowledge. The only spark of originality was trying it in the air fryer; I might try that next time. As far as over-crowding goes, that's just common sense guys, c'mon, no one overlaps slices in the pan. So this is just 9 1/2 minutes of my life I'll never get back; 10 1/2 if I count writing this comment. 🙄
Nine and a half minutes of my life that I will never get back! This video is probably very informative for those who have never eaten Spam or those who have no idea what Spam is. For the rest of us, much of these "mistakes" aren't really mistakes as we know them, simply guides to enjoy Spam better.
Although I love a good crispy piece of spam my mom's macaroni salad has spam right from the can not cooked and I've also made it for potlucks and I never had to bring it back home it was always something people liked and asked me for the recipe.
Thinly sliced spam is a passable substitute for more traditional cold cuts on a sandwich. Yes, the texture and flavor leave something to be desired, but on a sandwich with vegetables and mayonnaise, you'll just get the meatiness and salt no matter what salty cooked meat you use.
My Mom used to take it out of the can, chill it, slice it thin and eat it on white bread with mayo and yellow mustard. Not me though, I have to have it sliced and nicely browned.
Spam freezes very well for all you Ramen and Saimin eaters. After opening trim off an end and a side so it can be removed from can after freezing by shaking it.
How dare you leaving out the BACON and the HICKORY SMOKED flavors!! For me, HICKORY SMOKED is MY favorite. Also, where can I find the Portuguese sausage type? They NOT around in my area.
In our country we also have spam cheese, spam turkey, and spam tocino. We also have that hickory smoked flavor but never tried it as well as the light flavor.
888jem, inquire of Trader Joe's. They'll have it if anyone does. Ask for _linguiça_ if you have to go component system: chop and mix, or run the two through a meat grinder
My Best spam yummy,, We call them Spagels ,, I rinse the spam slices in warm water on the camp stove for 20 min's or so, then brown the slices put the spam on a toasted bagel add mustard chedder-Jack cheese and let stand on the wood stove rack for 5 min's or so. enjoy with a cup of java & enjoy. Now sun is coming up gO get that BUCK.!!!
@@LobsterRoc I know this pain. Please know you are not alone. Sending you love ❤️ and spirit of resilience. I wish I could take away your pain. 😙😙😙❤❤❤❤❤❤
@@louniece1650 thank just slice it. Boil it for five minutes. Then I let it sit in hot water for another five minutes. It removes flavor but it makes it palatable.
I like spam with spam, spam and beans with extra spam, spam and eggs, spam eggs and spam, 😂,, sorry folks couldn’t help it! monty pythons spam sketch popped into my head! 😂
Fortune Luncheon Meat tastes better than Spam. Before frying dip the slice in beaten eggs. Coat the luncheon meat with the beaten eggs while frying to make it crispy.
The number one mistake people make when cooking Spam is ever buying Spam to cook in the first place. The Spam museum tale from Tom's Tales by Tom Waits as an amusing listen for anyone interested
