(Please pardon the gratuitious Weird Al Yankovic “Spam” reference in the title of this page…I couldn’t help myself.)
When I was a kid, Spam was a regular item on our home menu. It was cheap, it was protein, it didn’t go bad quickly–what wasn’t to like?
Sure, it’s kind of funny in color and that rectangular, processed shape may be off-putting to some with snobby tastes, but it amazes me how many folks today tease me about liking Spam and then admit they’ve never even tried it.
The real issue here I think is not what the product is, but how you prepare it. Anything prepared incorrectly or unimaginatively is going to leave something to be desired. I’ve had lousy ribeye steaks in my life; it doesn’t mean I’ve written off beef. It just means I pay attention to how I like it and how I don’t.
Nowadays, with the incredible resources of personal computers and the worldwide web, we’re left with fewer excuses than ever for not figuring out how to fix what we like. And Spam is no difference.
A quick search of my computer pulled up countless sites and recipes from the global community of Spam-eaters. In the coming weeks and months, I look forward to experimenting with several of the recipes on these sites that have already caught my eye!
In the meantime, I leave you with a few good links for learning a little bit more about America’s favorite canned meat product in hopes you’ll be inspired to experiment, too. Be sure to comment or contact me if you come across any winning recipes!
Cooks.com Spam Recipe Database:
The History and Origin of Spam:
The Official Spam Website (Product Info, Recipes, and More):
The Immortal Monty Python “SPAM Sketch”:
The “How SPAM works” website, including an informative video on how it is made: