Omelet wrote:
> In article >,
> brooklyn1 > wrote:
>
>>>>> Dad likes Turkey Spam. I'm considering smoking some of it just for
>>>>> grins next time I run the smoker.
>>>> They already make smoked Spam.
>>> So? It's not going to be the same as smoking it "fresh".
>> Not sure what you mean by smoking it fresh, but all smoked meats are
>> uniquely different.
>
> Yes, but I'm betting that "smoked spam" is smoked by adding liquid
> smoke. You use a gas grill, so you might not understand. ;-)
>
>>>>> The only real issue I have with Spam is that it's so damned SALTY!
>>>> They do make a lower salt version... but I don't see where Spam is
>>>> higher in salt than any other cold cuts, or even bacon.
>>> Neither of which is served often here for that very reason. <g> Once in
>>> awhile, I want bacon but it's most often served as part of a recipe as
>>> that dilutes the salt a bit.
>>
>> That's like adding twice the water to ramen to dilute the salt, but
>> then if you consume it all you still consumed all the salt.
>
> That's not the issue. The issue is TASTE.
> If I am worried about the salt, I don't serve it at all. I don't like
> the flavor of overly salted food. Period.
>
>>> Dad makes Turkey Spam Omelets with cheese.
>> Cheese contains more salt than Spam.
>
> He makes them. I don't. And I don't eat his cooking accordingly.
>
>> I've tried the various versions but I only like the Original Spam.
>
> To each his own. ;-d
>
> I like Underwood canned meats, but I spread them out and do not eat them
> straight out of the can!

My Dad used to love fried salt pork, no boiling and rinsing, just cut
off a chunk and fry it. When he was a boy in Central Louisiana the only
meat they had was either fresh or salted, or salted and smoked. I guess
you get used to the taste but I could never stomach the stuff myself. I
do like Spam but only on rare occasions. Even most luncheon meats are
way to salty for me.

I find it strange that food manufacturers will take the sugar out of
something and then add salt to it for "flavor." Even cured ham is way
too salty for me nowadays.

Omelet wrote:
> In article >,
> brooklyn1 > wrote:
>
>> On Mon, 28 Sep 2009 15:27:23 -0500, zxcvbob >
>> wrote:
>>
>>> brooklyn1 wrote:
>>>
>>>> I've tried the various versions but I only like the Original Spam.
>>> Me too. Fried Spam goes better with pancakes than even bacon (heresy, I
>>> know.)
>>>
>>>
>> Absolutely. And fried kosher salami with eggs is better yet. I
>> rarely buy bacon, it has to be nearly ten years since the last time I
>> bought a package of bacon.
>>
>> I like a Spam Western too, and Spam hash is definitely better than
>> canned corned beef hash.
>
> Is it really? I bought some canned corned beef to make some hash.
> I've not tried it with Spam.
>
> What do you think of Treet?

Have some in the hurricane locker, tastes like Spam light to me.

In article >,
George Shirley > wrote:

> Omelet wrote:
> > In article >,
> > brooklyn1 > wrote:
> >
> >> On Mon, 28 Sep 2009 15:27:23 -0500, zxcvbob >
> >> wrote:
> >>
> >>> brooklyn1 wrote:
> >>>
> >>>> I've tried the various versions but I only like the Original Spam.
> >>> Me too. Fried Spam goes better with pancakes than even bacon (heresy, I
> >>> know.)
> >>>
> >>>
> >> Absolutely. And fried kosher salami with eggs is better yet. I
> >> rarely buy bacon, it has to be nearly ten years since the last time I
> >> bought a package of bacon.
> >>
> >> I like a Spam Western too, and Spam hash is definitely better than
> >> canned corned beef hash.
> >
> > Is it really? I bought some canned corned beef to make some hash.
> > I've not tried it with Spam.
> >
> > What do you think of Treet?
>
> Have some in the hurricane locker, tastes like Spam light to me.

I guess I'm going to have to buy one can of both (just for me) and try
them side by side.

I'm sure the extra would make either the cats or the Border Collie happy!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

On Mon, 28 Sep 2009 19:47:18 GMT, brooklyn1 wrote:

> On Mon, 28 Sep 2009 13:28:15 -0500, Omelet >
> wrote:
>
>>In article >,
>> brooklyn1 > wrote:
>>
>>> >I dare you to make some SPAM sushi. <g>
>>>
>>> I make Virginia Spam.
>>
>>And that is?
>
> Stuck with cloves, drizzled with pineapple juice, and nuked.
>

microwaved spam. you are truly a Master Chef.

blake

In article >,
George Shirley > wrote:

> > To each his own. ;-d
> >
> > I like Underwood canned meats, but I spread them out and do not eat them
> > straight out of the can!
>
> My Dad used to love fried salt pork, no boiling and rinsing, just cut
> off a chunk and fry it. When he was a boy in Central Louisiana the only
> meat they had was either fresh or salted, or salted and smoked. I guess
> you get used to the taste but I could never stomach the stuff myself. I
> do like Spam but only on rare occasions. Even most luncheon meats are
> way to salty for me.
>
> I find it strange that food manufacturers will take the sugar out of
> something and then add salt to it for "flavor." Even cured ham is way
> too salty for me nowadays.

The last time I tried a canned ham was, indeed, the LAST time! Wayyyyy
too salty. HEB Smithfield hams are way too good and way too cheap. They
are often less expensive than canned.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article >,
Omelet > wrote:

> In article >,
> brooklyn1 > wrote:
>
> > >I dare you to make some SPAM sushi. <g>
> >
> > I make Virginia Spam.
>
> And that is?
>
> Dad likes Turkey Spam. I'm considering smoking some of it just for
> grins next time I run the smoker.
>
> The only real issue I have with Spam is that it's so damned SALTY!

Don't they have a low sodium product? I'm sure it still has way too
much, but maybe it's a little better. Still, last time I looked at the
price of Spam it just doesn't make a lot of sense for anybody who owns a
refrigerator.

> > >Even my Emu gets Purina. A 50/50 mix of rabbit pellets and poultry feed.
> > >Emus need extra fiber as they are omnivorous browsers, hence the alfalfa
> > >pellets. She stays fat and healthy, even thru mating season which starts
> > >this month. She's been strutting and drumming now for the past few days.
> > >
> > >Pauli:
> > >
> > ><http://picasaweb.google.com/OMPOmelet/Pets#5386563742343018210>
> > >
> > >Or:
> > >
> > ><http://tinyurl.com/yaa6hnt>
> >
> > Maybe you can hurry things along by installing a red light over her
> > door! LOL
>
> <snork> No male emus in my neighborhood...

--
Dan Abel
Petaluma, California USA

Omelet wrote:
> In article >,
> George Shirley > wrote:
>
>>> To each his own. ;-d
>>>
>>> I like Underwood canned meats, but I spread them out and do not eat them
>>> straight out of the can!
>> My Dad used to love fried salt pork, no boiling and rinsing, just cut
>> off a chunk and fry it. When he was a boy in Central Louisiana the only
>> meat they had was either fresh or salted, or salted and smoked. I guess
>> you get used to the taste but I could never stomach the stuff myself. I
>> do like Spam but only on rare occasions. Even most luncheon meats are
>> way to salty for me.
>>
>> I find it strange that food manufacturers will take the sugar out of
>> something and then add salt to it for "flavor." Even cured ham is way
>> too salty for me nowadays.
>
> The last time I tried a canned ham was, indeed, the LAST time! Wayyyyy
> too salty. HEB Smithfield hams are way too good and way too cheap. They
> are often less expensive than canned.

I find most brands of cured ham are entirely too salty for me. Have
about given ham up as a lost cause.

Occasionally I will buy some Danish canned ham for hurricane provisions.
Isn't as salty as most canned hams so is at least edible.

"blake murphy" > wrote in message
...
> On Mon, 28 Sep 2009 19:47:18 GMT, brooklyn1 wrote:
>
>> On Mon, 28 Sep 2009 13:28:15 -0500, Omelet >
>> wrote:
>>
>>>In article >,
>>> brooklyn1 > wrote:
>>>
>>>> >I dare you to make some SPAM sushi. <g>
>>>>
>>>> I make Virginia Spam.
>>>
>>>And that is?
>>
>> Stuck with cloves, drizzled with pineapple juice, and nuked.
>>
>
> microwaved spam. you are truly a Master Chef.
>

I hope Sheldon eats this a lot.

In article >,
George Shirley > wrote:

> >> I find it strange that food manufacturers will take the sugar out of
> >> something and then add salt to it for "flavor." Even cured ham is way
> >> too salty for me nowadays.
> >
> > The last time I tried a canned ham was, indeed, the LAST time! Wayyyyy
> > too salty. HEB Smithfield hams are way too good and way too cheap. They
> > are often less expensive than canned.
>
> I find most brands of cured ham are entirely too salty for me. Have
> about given ham up as a lost cause.
>
> Occasionally I will buy some Danish canned ham for hurricane provisions.
> Isn't as salty as most canned hams so is at least edible.

They can always be soaked.

When I purchase salad olives, the first thing I do is dump the brine,
rinse them once, then fill the jar with purified (not tap) water. It
makes them a LOT more edible within around 24 hours.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article
>,
Dan Abel > wrote:

> > Dad likes Turkey Spam. I'm considering smoking some of it just for
> > grins next time I run the smoker.
> >
> > The only real issue I have with Spam is that it's so damned SALTY!
>
> Don't they have a low sodium product? I'm sure it still has way too
> much, but maybe it's a little better. Still, last time I looked at the
> price of Spam it just doesn't make a lot of sense for anybody who owns a
> refrigerator.

Have you ever priced low sodium meat products or soups?
It's ridiculous.

The only cheap low sodium stuff I get on any kind of a regular basis are
"no salt added" canned vegetables. They are about the same price as
regular ones and they actually are quite good.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article
>,
Ranée at Arabian Knits > wrote:

> In article >,
> Gloria P > wrote:
>
> > My husband loves the Hillshire Farms smoked sausage. I cut it in small
> > cubes and brown it with lots of onions and peppers, then add partially
> > cooked potatoes (cut into small cubes and microwaved till almost
> > tender.) I skim most of the fat from the sausage but what is left adds
> > a really nice flavor to the rest.
>
> We make what one of our priests called a "Hobbit Dinner" with that
> kind of sausage. Cook it with onions, garlic, cabbage and potatoes,
> season with thyme, salt and pepper. It is so good and filling and
> comforting. He and his family brought it to our house after we had a
> baby as their meal offering to us.
>
> Regards,
> Ranee

Perfect timing Ranee.

I'm fixin' to make some hash for dad out of some leftover smoked beef
sausage, canadian bacon and roast BBQ chicken breast. That cooked meat
needs to be used up before it spoils and it's outlived it's usefulness
as straight leftover entrees. I smoked it this past Saturday so it's
still good on my food safety date cutoff.

I think adding a bit of Thyme to that would add just the touch I was
looking for.

Thanks for the inspiration!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe: