Had some two nights ago. Have two more cans on pantry!
…have never understood the dislike that SPAM engenders.
As a canned meat product it is incredibly hard to beat when it comes to caloric and nutritional density, a shelf life of years, incredibly versatile, and it actually tastes pretty dog-gone good!
Unsure where it picked up its bad reputation over the years.
I’ve eaten it. Not a huge fan, but I’ll concede your points about it are valid. I just have a difficult time with the texture and the saltiness of it. In a pinch, it is a good way to get caloric and nutritional content in a long term shelf stable product.
That’s probably the only setting (a situation where normal fresh or frozen meat wasn’t readily available) that I’d choose to eat it. If I grill it, with a bit of added seasoning and maybe BBQ sauce, it isn’t too bad. I do keep a few cans amongst my emergency stash for that very reason.
You need to take it out of the can and rinse it under cold water before you fry it. That takes a lot of the saltiness out of it…..
True, and I do that. It’s still is a bit salty for my taste after doing so. And the consistency of it is slightly unappealing, for lack of a better word. I’ve always had a bit of a hang up over the texture of some foods, for example I really dislike mushrooms because of their sponginess. I don’t much care for their flavor either, but then they are easy enough to avoid.
Nonetheless, SPAM remains a viable part of a prepper food stash, and is edible enough that I’ll eat it as needed to rotate my stocks, instead of letting it spoil.
One of the big mistakes many people less welll.versed in planning ahead make with emergency food supplies is buying and storing product they don’t actually want to eat. Yes, they might gag it down when forced to by an actual emergency, but otherwise it sits, and eventually goes bad in storage, which is just throwing away money.
I’ve eaten it. Not a huge fan, but I’ll concede your points about it are valid. I just have a difficult time with the texture and the saltiness of it. In a pinch, it is a good way to get caloric and nutritional content in a long term shelf stable product.
That’s probably the only setting (a situation where normal fresh or frozen meat wasn’t readily available) that I’d choose to eat it. If I grill it, with a bit of added seasoning and maybe BBQ sauce, it isn’t too bad. I do keep a few cans amongst my emergency stash for that very reason.
I don’t eat the canned spam, I buy and eat the single serving spam slice in the pouch.
It makes a damn fine sandwich. Combine that with a bowl of Bush’s pinto beans, a slice of onion, and mmm mmm good.
Better than tits on a ritz.
It’ll do in a pinch. It’s a little salty. We have several cans in the stash.
Great with eggs and hot sauce. Buy the original not the flavored fag varieties; it has more good fat and calories in it.
They have something like 27 flavors. I’ve a couple cans of jalapeño Spam in the cupboard.
Being in a hurricane zone, I keep about 10 cans on hand at all times and rotate them out before the best by date.
Fried spam with eggs makes a pretty good breakfast.
Not as good as the stuff from 50 years ago.
Yeah, but what is? Asked as a serious question, not just a throw away retort. I can’t really come up with anything of the top of my head.
True, so very true.
True.
And my siblings and I ate a LOT of spam, spam sandwiches, spam cubed up in mac & cheese, fried spam (in bacon grease it’s GRRRRREAT), and even as a substitute/meat extender in meat loaf. We didn’t have a lot of money when I was a kid.
But the attempt top make it more palatable by making it in different flavors is IMHO a stupid move. Let it stand on its own and add flavoring to taste, thanks.
Meh, the current stuff will last 50 years as well
Ever read the ingredients? This stuff is poison in a can. If you like 30% fat along with salt, nitrates and whole raft of other chemicals with your minimal protein, have at it. I’ll pass.
I tried some again in the last 3-4 years, just to see if my original aversion was still the right call. I even tried the “light” version which is supposed to have reduced fat, salt, nitrates and other chemicals. Bleh. The “light” is no better than the original when it comes palatability, IMHO and still contains about the same fat content. Sodium is reduced, however there’s still way too much. The nitrate content, another salt used widely to preserve meat like bacon and ham, is still the same.
Food manufacturers could use 10% of the salt they put in processed food and NONE of the product would spoil. The reason they use so much is so that they never have to sustain a lawsuit over spoiled canned food.
Proof? Ever read the Ball Blue Book on home canning? Very few of their canning recipes call for salt and as long as you follow the directions, you don’t have to worry about spoilage.
Hawaiians reportedly love this stuff. Then they wonder why the majority of them are obese and have heart disease.
Hard pass.
money was scarce when i was a kid, so we ate alot of this cubed up as filler with boxed macaroni & cheese.
Fridays we’d get tuna in the macNcheese instead.
Happy Days.
You and I, Bro.
Didn’t kill me nor make me fat – modern processed food has done that.
Had some two nights ago. Have two more cans on pantry!
…have never understood the dislike that SPAM engenders.
As a canned meat product it is incredibly hard to beat when it comes to caloric and nutritional density, a shelf life of years, incredibly versatile, and it actually tastes pretty dog-gone good!
Unsure where it picked up its bad reputation over the years.
I’ve eaten it. Not a huge fan, but I’ll concede your points about it are valid. I just have a difficult time with the texture and the saltiness of it. In a pinch, it is a good way to get caloric and nutritional content in a long term shelf stable product.
That’s probably the only setting (a situation where normal fresh or frozen meat wasn’t readily available) that I’d choose to eat it. If I grill it, with a bit of added seasoning and maybe BBQ sauce, it isn’t too bad. I do keep a few cans amongst my emergency stash for that very reason.
You need to take it out of the can and rinse it under cold water before you fry it. That takes a lot of the saltiness out of it…..
True, and I do that. It’s still is a bit salty for my taste after doing so. And the consistency of it is slightly unappealing, for lack of a better word. I’ve always had a bit of a hang up over the texture of some foods, for example I really dislike mushrooms because of their sponginess. I don’t much care for their flavor either, but then they are easy enough to avoid.
Nonetheless, SPAM remains a viable part of a prepper food stash, and is edible enough that I’ll eat it as needed to rotate my stocks, instead of letting it spoil.
One of the big mistakes many people less welll.versed in planning ahead make with emergency food supplies is buying and storing product they don’t actually want to eat. Yes, they might gag it down when forced to by an actual emergency, but otherwise it sits, and eventually goes bad in storage, which is just throwing away money.
I’ve eaten it. Not a huge fan, but I’ll concede your points about it are valid. I just have a difficult time with the texture and the saltiness of it. In a pinch, it is a good way to get caloric and nutritional content in a long term shelf stable product.
That’s probably the only setting (a situation where normal fresh or frozen meat wasn’t readily available) that I’d choose to eat it. If I grill it, with a bit of added seasoning and maybe BBQ sauce, it isn’t too bad. I do keep a few cans amongst my emergency stash for that very reason.
I don’t eat the canned spam, I buy and eat the single serving spam slice in the pouch.
It makes a damn fine sandwich. Combine that with a bowl of Bush’s pinto beans, a slice of onion, and mmm mmm good.
Better than tits on a ritz.
It’ll do in a pinch. It’s a little salty. We have several cans in the stash.
Great with eggs and hot sauce. Buy the original not the flavored fag varieties; it has more good fat and calories in it.
They have something like 27 flavors. I’ve a couple cans of jalapeño Spam in the cupboard.
Being in a hurricane zone, I keep about 10 cans on hand at all times and rotate them out before the best by date.
Fried spam with eggs makes a pretty good breakfast.
Not as good as the stuff from 50 years ago.
Yeah, but what is? Asked as a serious question, not just a throw away retort. I can’t really come up with anything of the top of my head.
True, so very true.
True.
And my siblings and I ate a LOT of spam, spam sandwiches, spam cubed up in mac & cheese, fried spam (in bacon grease it’s GRRRRREAT), and even as a substitute/meat extender in meat loaf. We didn’t have a lot of money when I was a kid.
But the attempt top make it more palatable by making it in different flavors is IMHO a stupid move. Let it stand on its own and add flavoring to taste, thanks.
Meh, the current stuff will last 50 years as well
Ever read the ingredients? This stuff is poison in a can. If you like 30% fat along with salt, nitrates and whole raft of other chemicals with your minimal protein, have at it. I’ll pass.
I tried some again in the last 3-4 years, just to see if my original aversion was still the right call. I even tried the “light” version which is supposed to have reduced fat, salt, nitrates and other chemicals. Bleh. The “light” is no better than the original when it comes palatability, IMHO and still contains about the same fat content. Sodium is reduced, however there’s still way too much. The nitrate content, another salt used widely to preserve meat like bacon and ham, is still the same.
Food manufacturers could use 10% of the salt they put in processed food and NONE of the product would spoil. The reason they use so much is so that they never have to sustain a lawsuit over spoiled canned food.
Proof? Ever read the Ball Blue Book on home canning? Very few of their canning recipes call for salt and as long as you follow the directions, you don’t have to worry about spoilage.
Hawaiians reportedly love this stuff. Then they wonder why the majority of them are obese and have heart disease.
Hard pass.
money was scarce when i was a kid, so we ate alot of this cubed up as filler with boxed macaroni & cheese.
Fridays we’d get tuna in the macNcheese instead.
Happy Days.
You and I, Bro.
Didn’t kill me nor make me fat – modern processed food has done that.