I went grocery shopping today (don't ask). In my patrol of the aisles, I saw cans of Spam. I reckoned I'd buy the smallest can. I'd estimate that the last time I'd eaten Spam was in the mid-80s.
The aroma is best described as catfoodish. It's very salty, and intensely nostalgic, though the memory it's trying to summon is long dead. The texture is dense. The best comparison is to the vienna sausage (North American version), including the headache that quickly followed, which I guess is from nitrates. It's very real and very fake simultaneously.
My grandfather was a veteran of the Battle of Okinawa, and one of the family jokes was his visceral reaction to the idea of eating Spam. If I'd eaten Spam for 90 straight days I don't think I'd could ever eat it again either.
In summary, Brazil is a nation of many contrasts. Just kidding- I don't think I need to eat Spam again, unless there is some sort of ZomPoc situation.
You can't rob Peter, Paul and Mary to pay yourself.
We have Spam two to three times per year. It's usually not through any plan; we're just looking in the pantry for what to make for breakfast or lunch, and there it is. It's not great, but it's not that bad, either - mixed with eggs, or fried and put on a sandwich with sliced tomatoes.
MC- I am not Sansei. My grandfather was a stone racist MF in a way that's not (believed to be) encountered in our modern world.
SD- Yeah, it wasn't terrible. I wish I'd mixed it in with something else. The second I had my first bite, some part of my memory was triggered. I think we used to eat it a lot when I was a kid, but it's tough to know.
Shit, I like spam. It's the health problems that arise as a result of eating it that keeps me from purchasing it. The Low-Sodium variety is still stupidly salty. I can't imagine what regular is like. It's best sliced thin, fried until crispy and served with scrambled eggs.
Yes. Yes, it is. Spam Musubi took me by surprise. I had a Hawaiian friend introduce it to me. I was repulsed by cold, unfried Spam before, but the goodness of musubi won me over. Friend in teriyaki sauce (or just with sugar), wrapped in nori on a bed of rice. Such a great combination. Ono!
Don't know much about SPAM but we have two lovely also rans in the processed luncheon meat competition... they are...
Klik: apparently Klik is not good for your computer... I googled it and the thing just ran down to a bare shuffle of an arthritic 1 legged spider. But I figure that's just happenstance so I did it again... once more it loses speed and does nothing but cycle... so I googled Turtle Porn... total highspeed shelly kink.
Prem: is lovely with KD. I mean fry this puppy up and then nestle it on the plate with some of that white cheddar extra special cheesy sauce and your taste buds will sit up and thank you. Mind you... Prem is no longer on the market by Swift due to the companies depredations on Canada's beaver population... the tail when severed from the body and soaked in various marinating concoctions makes a lovely luncheon meat... it's really a pity you know.
Just wanted to share a bit of Canadiana with you lovely folks... KLIK and PREM... staples of my childhood. (that and Grilled Cheese, Hotdog and French Fry sandwiches with mayo... but that recipe is for another day)
"that's a smith and wesson, and you've had your six"
Living in Hawaii for a year, and one gets introduced to all kinds of ways to enjoy spam. Hawaiians love Span like Germany loves David Hasselhoff. It's just un-natural.
But I did acquire a bit a of taste for it. They used to have a "Spamorama" Spam festival here in Austin for a long while, but I think it went under because of some licensing issue, but I think that was resolved.
Actually, my wife makes a great sandwich spread using Spam...she mixes the Spam and some yellow American cheese in a food processor. Then she ads some mayo and mixes it up good, and believe it or not, it makes a great sandwich spread. You could probably add other things, but we like it fine this way. It's best when it hasn't been refrigerated, but of course, you can't leave it out...
We got this recipe from an old diner in Eastland, Texas...it was a very popular item on their menu, and I asked how they made it and they told me!
Of course, everyone's mileage may vary. (I wouldn't eat Spam any other way...)