Comments on: An Ode to Spam in the Style of Seuss

By: SteamyKitchen

SteamyKitchen — Sat, 30 Oct 2010 14:31:25 +0000

Honey, you’re my kinda gal! Spam lovers unite!

By: Vivian

Vivian — Sat, 30 Oct 2010 06:05:39 +0000

Oh Spam, how do I love thee, let me count the ways…

- In kimchi jigae, taught to me by a true ajima (Korean auntie),
- Spam musubi,
- My version of a Spam burger (thickly sliced, pan fried till crispy then served on a soft rich (brioche-like) butter roll with kimchi slaw or kimchi and Kewpie mayonnaise if I’m feeling lazy,
- Fried slices over hot rice with a sunny side up egg and shoyu over it.
- Spam fried rice, I could go on… but I won’t cause now I’m hungry. Gonna open me a can of Spam NOW.

By: Susan Casanova

Susan Casanova — Mon, 28 Sep 2009 02:58:20 +0000

I was born in Minnesota in 1937 so I have always had Spam in my life. When I was growing up during WWll, I remember my mother making an easy Spam supper for my brother and I. It consisted of cubed Spam, chopped hard boiled eggs, green peas, mushrooms and a tiny bit of pimento in homemade white sauce ( this was before condensed cream of mushroom soup). Mother served this over toast points. It was a delicious comfort food for us.

By: Ann Wheeler

Ann Wheeler — Sat, 04 Jul 2009 14:45:11 +0000

I use Spam in fried rice, and in quiche. Also is tasty in bacon and egg pie (when I have run out of bacon). Use it in most recipes that call for Ham, Bacon, etc when I have run out of them, and I bring it into play when I feel like something without red meat and usually use one of my tried and true recipies or wll experement. No failures so far so that pleases me.
Have a tin or two of Spam in the store cupboard at all times as it is so useful.
If there are a few slices not unused for the meal then they come into their own for a supper snack on crackers with relish etc, that’s if I haven’t raided them slice by slice each time I open the fridge door for something.
I use Spam chopped in mac and cheese and on Pizza, hard to remember as I mainly make meals up as I go along. Main thing if for Spam not to go ‘achanging’ on us. Would be disapointing to say the least.
Am an ‘older’ cook so have known Spam for many years. Ann

By: hotels en italie

hotels en italie — Mon, 29 Jun 2009 01:49:40 +0000

Oui, je suis bien d’acccord..

By: hotels en italie

hotels en italie — Mon, 29 Jun 2009 01:49:18 +0000

By: Liz

Liz — Sun, 03 May 2009 22:40:03 +0000

I remember eating this as a kid – sliced spam sandwiched between slices of white bread. Dip into beaten egg and fried in butter. Yum!

By: taz

taz — Thu, 12 Jun 2008 16:20:36 +0000

fond childhood memories of having spam (or rather, the local equivalent thereof, a chinese brand called MaLing, comes in a round orange can) sliced thin and fried until semi-crispy, then eaten with tomato ketchup and rice. yummy!

subsequently became survival food in college. spam casserole. spam cubes, macaroni, cheese and green peas stirred together with an egg, nuked and eaten with mustard. my hostel mates thought it was a delicacy.

now still have spam occasionally, as a bacon replacement in fried rice just like your picture. i love using fish sauce in fried rice too, though prefer to go without the ginger but use onions instead.

By: Margaret

Margaret — Wed, 23 Jan 2008 00:49:35 +0000

I grew up the youngest in a family of five in the military. Needless to say, we ate a lot of Spam. The one recipe I remember most from my mother was called “Baked Alaska”. Two cans of Spam covered in mustard and smothered in mashed potatoes. Then it was baked until the potato peaks were slightly browned. I haven’t been able to convince my family to eat Spam. They don’t know what they are missing!

By: Elis

Elis — Tue, 15 Jan 2008 22:13:25 +0000

Okay, fine, you win!

I just saw that Spam was on sale at my local grocery and I bought…two. One original, one bacon flavor (because is there anything in the universe that bacon does not improve? Anything??). And all because of you…