I’ve rediscovered this wonder in a can recently, and I actually dig it. Pan fried spam burger with a pineapple slice and teriyaki. That’s the food of the gods right there. Spam and fried rice. Delicious. I even made Spam fettucini alfredo. That one was, um, interesting.
So how do you eat Spam?
This is The Game Room
Moved: Game Room -> Café Society.
My children recently begged me to get some. I complied and my 13-year-old son fried some up. It made him sick! I kid you not. He had to go lay down. I threw the rest out.
I was prepared to announced that I’d rediscovered a much-maligned culinary offering, too. Nope. Blech.
Spam and eggs is a standard camping breakfast around here. I also fry it up and dice it into “goulashes” and other mix-ups.
I had fried Spam for breakfast yesterday with some jazzed-up pork & beans and scrambled eggs. Yumm! I don’t know how many years it had been since the last time I had that, been a while.
About once a year I’ll have spam.
Last time I ate it we cut it up into squares and added it to a couple cans of Dinty Moor beef stew. After 20 hours on a boat in the freezing rain and the prospect of another day of the same it was great stuff. But I would not recommend it.
Spam, thin sliced (it must be thin sliced), on white bread with mayonnaise and sweet pickles. NO Miracle Whip, please!..That sounds really good, I wish I had some in my emergency snowed-in pantry.
Once again… SPAM salad sandwiches.
[ul][li]Grind one tin of SPAM in a meat grinder.[/li][li]Mix with Miracle Whip Salad Dressing and sweet pickle relish to taste.[/li][li]Chill.[/li][li]Spread on soft white bread (Wonder Bread).[/ul][/li]You must use Miracle Whip. The sweetness cuts the saltiness. You should use soft white bread. It doesn’t taste like dad made it if you use wheat bread.
And… SPAM musubi.
[ul][li]Make sticky rice.[/li][li]Cut a tin of SPAM into eight slices. Save the tin and cut off its bottom.[/li][li]Fry the spam.[/li][li]Sato-Shoyu Sauce: Mix 1/4 cup each Shoyu (soy sauce), sato (sugar), and mirin (sweet rice wine) in a bowl. You may alter the proportions to taste, and even omit the rice wine if you want to.[/li][li]Pour the sauce into the pan with the SPAM, coating the meat on both sides, and cook until it thickens.[/li][li]Use the SPAM tin as a mould to make rice blocks about an inch and a half thick.[/li][li]Cut sheets of nori (seaweed) lengthwise to get strips about an inch or so wide. Basically, get four strips per sheet.[/li][li]Spread a little wasabi paste (optional) on the top of the rice block.[/li][li]Top each block of rice with a slice of SPAM.[/li][li]Wrap each block round the middle with a strip of nori. Moisten the end of the nori so that it adheres to itself.[/li][li]Drizzle extra sauce on top, if desired.[/ul][/li]
.
How many years:
Since you openned a can? or
The can had been sitting on the shelf! 
My wife makes me some Spam musabi once in awhile; breakfest or lunch. Yum.
Do not go anywhere near Spam with “Cheese”. I sliced some of it up and stuck it in the microwave to cook, and it didn’t melt at all. I could see the fat in the meat bubbling, but those little “cheese” globules were just sitting there. When I pulled the slices out they were hotashell, but those little yellow bubbles were still room temp and the same consistency as they were when they entered. We should line our space capsules with this crap, I swear.
Kraft Mac&Cheese with cubed Spam. I had it as a kid and loved it. Haven’t had any in at least 30 years, though.
Go to Hawaii and have a spam musubi: Spam musubi - Wikipedia
They sell 'em like hot dogs over there!
oops I see smith beat me to it… but still, they’re better on a beach in Hawaii…
And I beat smith! 
Johnny LA-- what’s the difference between sato shoyu and teriyaki tare? I’ve been calling my sloppy lazy mix of shoyu, mirin and sugar “teriyaki”. . .
Oh, and instead of wasabi I use ume paste or a squashed umeboshi. YUMMM.
Couldn’t tell you. I’ve never made teriyaki sauce.
Hah, I may not have, either, apparently. . .
Reported.
