SPAM and other foods - any hate? :)

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Janne

Sent off - Not allowed to play
Feb 10, 2016
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Grand Cayman, Norway, Sweden
Mom's dad never touched shellfish, lobster or prawns.
He told us how plentiful the catches were during and after WW2.

Also, the Eel catches were incredible in some parts of the Balctic in the years after the Estonia catastrophy.

I eat shellfish, lobster and prawns, but have not touched an Eel since I read about the bumper catches...
 

saxonaxe

Nomad
Sep 29, 2018
481
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SW Wales
I never ate Shell Fish/Sea Food before that incident anyway, but I was a few feet away when the French Fire Brigade hauled him out in a big net..:yuck: It's only a mental thing I know, but I can cope easier with food that has just had grass pass through it.:D
 

Janne

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Feb 10, 2016
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Grand Cayman, Norway, Sweden
I cut myself very badly one winter day. Through the skin between the long and ring finger.
I tried to retrieve the last bit of food from the corners of a can. Having a very cold hand, I did not feel the cut, but saw the blood.

I used to cut the lid off sideways, as I cut my left palm severely as a kid ( another story..) on a can lid, and so I had a nice handle to hold the can with.
Now I cut off the lid so the thick rim is left on the can.

Had it been Spam, I would probably have died from blood poisoning.
 

Janne

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Feb 10, 2016
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Grand Cayman, Norway, Sweden
Today, I discovered and bought another WMD from Spam.

Spam Portugese Sausage Seasoning.

I have never seen or tasted a Portugese Sausage ( never been to Portugal) so it will be interesting what my son thinks!

Could this be the flavour that changes my mind about Spam?
 

Janne

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Feb 10, 2016
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Grand Cayman, Norway, Sweden
I made son prepare it for his lunch. He fried it, put in a ciabatta, course french mustard, ketchup.

I had a piece before he put the stuff on. I have to confess it was very nice.

The best Spam I have tried!
 
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Janne

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Feb 10, 2016
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Grand Cayman, Norway, Sweden
Just to beat some more life into the old horse...
:)

Son and me a bit of culinary Haute Cuisine practical research.
We bought these products:
Spam Original
Goya Luncheon Meat
Pure Food Luncheon Meat
Ma Ling L.M.
Bryan L.M.

Those are stocked here in our two largest supermarkets.

We sliced them up in same thickness slices, and fried one slice of each in a:
Teflon pan with a few drops of olive oil
Cast Iron pan with a bit more olive oil.

Each pan had one slice of each pan, slices cut to size so all fitten in the pans.
This we did so the temperature and time was the same for all brands.

Then we are them, degustation style, on its own, with ketchup, or wirg Dijon mustard.

The difference in taste was staggering. Some, specially the Spam, were very salty.

Also, the consistency after cooking was interestingly different.

Spam was the one that shrank the least, and kept the rubbery consistency most.
To be frank, taste wise it came last. Did not expect that!

The ranking, which we easily agreed on:
Goya
Bryan
Ma Ling
Pure Foods
Spam.

I know you can not get some of those brands, but can get ithers, like the Danish Tulip.

If you are a consumer if Spam/ Luncheon Meat, I recommend you do a similar test, you might find a new favourite!

As you read in my first post, I hate Spam. Still do. But, Goya L. M. Is and will now be served at our dinner table!

The dish we made last week was: fried Goya, quick cook macaroni, mixed with defrosted sweet peas and quickly fried up on butter, sliced tomatoes with thinly sliced onion, drizzled with olive oil and cuder vinegar.

(Wife had something else, she prefers healthy food :). )
 

norfolknun

Member
Mar 10, 2013
26
6
Norfolk
I am weird. Yes, you know that!
But now you will think I am even weirder, and have a super weird family.

We like liver ( beef, lamb, reindeer), kidneys ( beef, lamb) and tripe (beef).

I would convert your tastes if you tasted my tripe Pörkölt ( tripe goulash outside Hungary)

Tripe has to be cooked a certain way to taste nice.


When I can get it I enjoy Jot...pigs tripe rather than cows. Much sweeter and delicate
 
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Jul 24, 2017
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somerset
You know, I must have Chinese DNA. I eat everything.

I think my longterm dislike of SPAM is because I find it incredibly salty. I do not salt my food much.
Those other brands are so much nicer!
You would never make an old world sailor then, all that salted beef ! Funny as a kid I had a thing for heavy salted beef and roast puds, but then thinking on it my grand father was RN for 40 years maybe he gave me the taste for it?
 
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Janne

Sent off - Not allowed to play
Feb 10, 2016
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Grand Cayman, Norway, Sweden
Well, I love the local Black Beans and Salt Beef soup, Peas and salt pork tails ( soup)
Stewed Salt Ox tail..

Properly done, so desalted.
I eat a couple of very local/ethnic dishes a week.
 

Robson Valley

Full Member
Nov 24, 2014
9,959
2,664
McBride, BC
Bad risotto is always BAD. Push the plate away BAD. Don't care what you put in it.
Finally, I met someone who makes seafood risotto good enough for second helpings.
Guess she picked that up from living for decades in Italy.
Any pizza toppings at all on a crust that didn't get baked is puke.
 

Clayze

Tenderfoot
Dec 28, 2018
77
27
West Sussex
I'm quite partial to the occasional tin of spam , a store cupboard essential!
Likewise the simple pleasure of knocking up a corned beef hash using the leftover bits and pieces of veg from the fridge.
Incidentally, does anyone else remember buying packets of raw jelly and munching on it as a snack? Very filling as I remember, not something that would appeal to me today though.
 

Janne

Sent off - Not allowed to play
Feb 10, 2016
12,330
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Grand Cayman, Norway, Sweden
Jelly-O I think it is called? something similar?

Jell-O. It forms the lower half of the American Food Pyramid.

The Beef Stock Gelatine is essential in Danish cuisine.
Nice.
 

Clayze

Tenderfoot
Dec 28, 2018
77
27
West Sussex
Jelly-O I think it is called? something similar?

Jell-O. It forms the lower half of the American Food Pyramid.

The Beef Stock Gelatine is essential in Danish cuisine.
Nice.
It was simply referred to as jelly.
I wouldn't relish tucking into a bowl now though!
 
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