Spam

Anyone like spam?

Love it. In fact, I had a Spam fritter for me tea with some chips & mushy peas.

Although a little expensive these days, I usually keep a large tin in my cupboard and, when I open it, I slice off whatever I need for my next meal to grill, then freeze the rest.

SPAM SPAM SPAM

Had spam and beetroot butties for my tea will put what's left into the frying pan tomorrow for breakfast I once watched a programme about how they made Spam and it goes through very large (look like concrete )mixers

Is it true that Spam is
Special
Processed
American
Meat
?

It is 'Pork Luncheon Meat'

A cheeper version is 'Chopped Ham with Pork' or even 'Plopped Ham with Chalk'

Posted by: tomplum (11681) View tomplum's page
Is it true that Spam is
Special
Processed
American
Meat
?

Replied: 17th Nov 2023 at 21:58

No idea, google will tell you.

Buy sliced spam from Clunans in the market but they call it luncheon meat!

I like luncheon meat as well, but it's a totally different taste to Spam, and a different texture. Spam is trademarked as Spam.

I also like grilled Spam on toast with a smear of tomato sauce, or brown.

Tom: Spam was first manufactured in America, and is processed meat.

What kind of meat? As a child I remember it had a very peculiar smell and taste.

Shoulder pork and ham.

Gourmet dining

Yum, yum!

Mind you, it is high in salt and fats, so not particularly a healthy food but, then again, too much of anything can be bad for you, such as bacon.

Mollie M you can buy Spam with a low salt content and you can grill it to loose some of the fat

We were fed a lot of spam during and after the second World War I can,t look at it now , it makes me feel sick,

In a shop where I worked, we sold freshly sliced cooked meats, and I also used to deliver such goods to shops and supermarkets in another job I did, so I know a bit about it, and this was in the days when food tasted better, because there was more sugar and salt in it, so folk called Pork Luncheon Meat: "Spam" it was advertised in the shop has Spam, and folk would ask for Spam, even though it was not the 'real' Spam from America, do yoo remember going to your local shop and asking for 2oz of Spam or a quarter of Spam, and it would be cut for you fresh from the roll, on an electric slicer, and the roll of spam came in a pipeline shaped tin.



It was known in wholesales circles as PLM (pork luncheon meat) and it was cheap, cheap as chips, well chips back then, and you could cut the piece of Spam as thick as you liked, and customers would say, can I have a piece of spam, cut on number 5, and that would give a slice of about half an inch thick, and imagine frying grilling a piece that big, it wsa delicious, and I know you can do that with Spam out of a tin, but this was different, the stuff we sold tasted as good as the real Spam, and now yoo go to Asda and buy Pork Luncheon Meat in those plastic packs, and it has no taste to it, it is like eating paper, to get the real taste of Pork Luncheon Meat, you have to buy the real Spam, and that is expensive, especially you cut half inch blocks off it

Of course there are other kinds of spam

I like fried spam on toast occasionally for breakfast but do not not like it straight from the can.Hawaii is a big consumer of spam and have many different varieties.

Thanks Mollie, it doesn't make me like it any better though.

AngelWood:

You're welcome. It is, I suppose, one of those foods you either love or hate.

PeterP:

Oh, I don't mind the salt content. I don't eat enough of it to cause any health problems. In fact, earlier this year I had a low salt content as I'd been watching my intake because of high blood pressure, so my doctor told me to use a little bit more in my food. I always grill it though, never fry it.

Tommy:

I quite like PLM as well, but it definitely doesn't taste like Spam. It's totally different.

Bacon grill for me...luv spam and corned dog

I haven't seen bacon grill in many moons, but I do love corned beef, of which I keep a permanent stock in my freezer. Sliced, not tinned, because in the tinned I used to buy there was lumps of gristle and fat.

I often make a gradely pan of corned beef hash.

Aldi do a very nice sliced corned beef, very tasty.

My Mum used to give us a treat now and again of , ' Ye old oak Ham' I never liked that it was minging in jellied fat but, she thought it was good,
I like tinned fish, pilchards , sardines, , Maceral, Salmon and Kippers,

I get mine from Lidl which, I imagine, would be quite similar, as they carry similar brands, albeit perhaps packed a little differently. Much better than tinned, which can be a nightmare trying to prise it out in one lump.

The thing about thinned stuff Mollie, It will last longer, When they tin anything it will last, ( and this was tested) 40 years and still taste fresh on opening,

I forgot to say, as long as the tin does not get compromised by water rot or other interference

I have opened tins 20+ years old. OK, the contents have not decayed. Neither have they remained anything resembling fresh food.

They hve completely denatured and two components exist, one resembles paraffin wax, the other a clear liquid.

Ye old oak Ham reminiscent of Sunday tea with salad.

Yes, tinned foods do last longer, but foodstuffs such as corned beef keep a long time in a freezer, chest freezer that is.

Talking about food in tins lasting for years, I read a story a while back about something my husband and I used to get delivered when we lived in West Germany, and we were in the middle of nowhere for a while, and that was chicken in a tin - a whole small chicken in its own jelly. It was deelish!

Well, the story I heard was that one of these chickens in a tin was found somewhere, 50 years on, and the contents were still good.

Mind you, I did find two steam puddings in my cupboard not long ago. My partner had loved them, so I thought I'd check the dates, and they were 2006 and 2007. When I picked them up and shook them they sounded like a pair of maracas clanking away!

Your mileage may vary: lots of vids on yootoob of opening old tins of food, some seem OK. and some not.

The canning will halt microbial deterioration which would happen otherwise. It will not stop chemical reactions occurring within the contents.

Food doesn't really last very long for me. Such as a pack of corned beef, it goes straight into my freezer the day of purchase and only comes out to defrost the day I need it.

An upright freezer will only keep foods for around a month, I believe, but my chest freezer will keep things fresh for anything up to and including 12 months.

If you buy tinned anchovies, (you probably don't, unless you like to make pizza) it usually says on the tin to refrigerate the item.

Unopened canned anchovies have a shelf life of between six months to one year.

Their shelf life when refrigerated is about 18 months.

Even though the buggers are packed in oil and salt, they slowly turn to a mushy mess in storage. They have not gone bad, though at this stage it is not going to be easy to wash out the excessive salt. But they are not cheap to buy, and who is going to want to eat such mush.

Mollie m ..B + M Marus Bridge.

Thanks, Mr Biker!

There is indeed a lot of spam comes from the Marus Bridge area.

Indeed ^^^

link

I was horrified when I thought he was going to cross-contaminate by cutting up the old stuff first, then use the same knife for the new stuff. Thank goodness he didn't.

Tommy:

Whilst shopping today I spotted a tin of plopped ham with chalk, so I bought one. It's by a brand I've never heard of, but underneath the main description is the word "Spam."

I shall be having a butty for my supper, so will give my verdict as to the difference between PLM and Spam at a later time.

must admit I do like the occassional tin of Spam. Proper Spam, not the Pek chopped pork and ham variety or luncheon meat. I can taste the difference.

I may eat about 4 small tins of Spam per year when I have a craving for simple comfort food.

Fried Spam, 2 fried runny eggs on top, and chips.
Just the ticket

Noticed to my surprise both cans held the same weight

As Cheshirecat says, there is a distinct difference in taste, and texture.

Since my last post I've used some of that pork luncheon meat in a variety of ways and enjoyed it, but it's not the same.

My grilled Spam is usually accompanied with a poached egg and beans.