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So I was notifying moderators about spam...
#425843 06/20/17 04:04 AM
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axiomite
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... mentioned "link spam", wondered if that would be like sausages, went looking for Spam sausages, didn't find any but did find a whole lot of new Spam varieties & equipment...

Spam flavored Macadamia nuts
Jalapeno Spam
Chorizo Spam
Spam with Portuguese Sausage seasoning

... even "luncheon meat slicers" sold in kits with everything you need to make Spam sushi.

I don't think I really have a point to make here, other than that it would be neat if someone made Spam sausages.

Last edited by bridgman; 06/20/17 04:05 AM.

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Re: So I was notifying moderators about spam...
bridgman #425846 06/20/17 10:53 AM
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axiomite
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They do make Spam with sausage seasoning.... Not quite the same though...

http://www.spam.com/varieties/spam-portuguese-sausage


Farewell - June 4, 2020
Re: So I was notifying moderators about spam...
bridgman #425847 06/20/17 02:40 PM
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axiomite
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Hey, getting closer...

http://www.spam.com/recipes/spam-fries

Thanks for the link.. I had forgotten there was a spam.com.


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Re: So I was notifying moderators about spam...
bridgman #425861 06/22/17 08:58 PM
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My self can't eat the authentic {Registered can}stuff really enjoy other preserved pork products. Find even canned beef gets that almost tin flavour from the cans of larger factories products.

Although with the right mix of seasonings that sausage would probably Rock

Re: So I was notifying moderators about spam...
bridgman #425863 06/22/17 11:40 PM
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axiomite
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Yep... I should go deli-hopping...

Somewhere in Europe they were probably making SPAM sausage 150 years before the first block of SPAM slithered out of a can.

Last edited by bridgman; 06/22/17 11:40 PM.

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Re: So I was notifying moderators about spam...
bridgman #425867 06/23/17 10:22 PM
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connoisseur
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Spam about SPAM

It was such a part of my childhood memories, I couldn't resist to post. Thanks for rekindling the not-so-fond memories, Bridge, man.

If there is one food-esque item for which Americans should be ashamed, because it still exists...

Coming along in 1937 (during The Great Depression), it was, indeed, a boon to WWII soldiers and the deprivation of Europe that followed it. Those who could "afford" to never see it again did so, my WWII vet Dad among them.

Here are it's basic ingredients (it now comes in 14 "flavors"):

Pork w/ ham (Pork can mean ANY part of the pig...ANY...snouts, organs, etc.)
Salt
Water
Potato Starch
Sugar
Sodium Nitrite

Mmmm! Mmm!

In the U.S., in the 50's and 60's, poor school kids made fun of the poorer school kids for having it. By noon, your "sangwich" smelled up the entire coat closet. My household was probably about $1k per-year "above" "needing" it, only because we had relative boarder$ in our home.

For adults, it was the lunch faux pas equivalent to today's co-worker's microwaved fish. Back when food-shaming didn't exist as a concept, SPAM was exhibit A.

It lives on, because of it's immense 3rd-world sales. In Guam, each person consumes 16 cans annually. In SE Asia, it is given as a luxury gift. Hope that custom STAYS there!

If you ever have reason to visit MN, USA, you can visit Hormel's dedicated SPAM museum. You won't even need GPS, just open your car windows.

A rant on SPAM = a new low. Whoa.


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Re: So I was notifying moderators about spam...
bridgman #425874 06/25/17 04:21 AM
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I love Spam with eggs over easy on rice and a little soy sauce, Spam with pork and beans on rice, or Spam fried rice. Yes, my mom is from Hawaii. I made Spam fried rice for some friends a couple of years ago, and they didn't know what was in it. They had never had Spam before, so maybe it wasn't kind of me to surprise them. But just today they told me to make it again for them next weekend.

Re: So I was notifying moderators about spam...
bridgman #425932 07/02/17 05:41 AM
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axiomite
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Sorry about the memories BobKay...

re: "any part of the pig" I was looking at that and thinking about the pile of cured pork hocks sitting out on the smoker. Every so often they go on sale so we have a big cure-and-smoke-fest before stocking up the freezer.


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