Saturday, December 24, 2011

It'll Be SPAM® For Brekky

...With Bacon in my dreams....
This is how it met the plate.

It starts here, with a challenge from Uncle Jay, who handed me a can of the stuff at the previous BlogMeet: "Let's see what you can cook up with this!" Actually, it starts here, sitting on a cheeseboard. I had my doubts, but it sliced up nicely... ...and cooked up nicely. Set that aside. (Stashed in the oven, as the cats thought it was wonderful!) I moved on to other filling items. Plus cheese -- I had the cheeseboard out already, after all. Bamboozed the eggs with some milk, water and Worcestershire and started the tricky bit next. Managed to flip it! Two huge servings: With salsa -- I added some hot sauce, Tam went with red/black/green pepper Afterwards, the cats demonstrated how to cope: Ahh, a nap!Verdict? It tastes great! You should put a few cans of SPAM® with Bacon in your food cache. I'd rate it better-tasting than the original version (and even that, if you've never tried it, fries up a treat; I keep a can or two on the shelf all the time, for emergency breakfast meat).

9 comments:

  1. Very impressive results for the throwdown!

    Nicely done!

    Much to the horror of The Woman Who Knows Most Things and the Perfect Child, I do loves me some SPAM...

    Fortunately, Wally-Mart carries a large assortment, including individual serving packets.

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  2. I have no problem with Spam as long as it is browned properly. Straight from the can it can be eaten in a sandwich if it is sliced thinly and has some adequate condiments in the sandwich with it. One of its most valuable uses is as an emergency ration; it is high in protein and fats and can be eaten hot or cold. If I recall correctly, that was what it was originally designed for and was used by the armed forces during WWII.

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  3. Spam, spam, spam, sausage, egg and spam, with gruyere cheese and a spam garnish.

    Sounds delightful, actually.

    Merry Christmas, and thanks for all the free ice cream!

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  4. Worcestershire sauce in the eggs? Veeddy inntedestink!

    TBG: Thanks for the tip on Wally World. My local store only carries regular and lite. I much prefer the low sodium version. Not because I'm avoiding salt, I just prefer to add my own.

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  5. Alright, maybe I need to send the official foodie of the zombie apoceylips a Taylor Pork Roll or something.

    Imagine a breakfast meat made by the Taylor Provisions company that is somewhere between bacon and Lebanon Baloney, is made of all pork, and is affectionately known as "pac-man bacon" in some circles.

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  6. We like the low sodium version (still plenty o' salt for my tastes), and use it quite a bit. The teenage boys have figured out (i.e. we told 'em) that if they get hungry, it's good to know how to cook.

    Merry Christmas, Roberta.

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  7. Looks very tasty. I have zero problem with SPAM in breakfast uses...it is salty enough to work. It's the folks that slice it up for dinner that make my tummy a little rumbly.

    The only real dinner use I have found for spam is dicing it small and using it in fried rice...if it's too big the texture gets to me.

    Merry Christmas!

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  8. Excellent response to the challenge. Yummmm!!!

    EJ made roast beast with gravy, with potatoes, carrots and white aspargus for Christmas dinner. I simply sat and applauded, not being able to do much else.

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  9. Your photos had me salivating! Along with the "I (heart) SPAM" bumper sticker on my truck, and a couple spare SPAM singles in the glove box next to the tin of crackers and jar of Olde English KRAFT cheese product, I like to keep a few cans of Turkey SPAM on hand. Delightful, delish and with less artery clogging fat and sodium than the relished original. I also heartily recommend the SPAM Museum in Minnesota! Who knew there was once SPAM frozen pizza!? It's worth it if only for the Monty Python Green Midget Cafe display. Did I mention that I have a book of SPAM Haiku?

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