“There is no real ending. It’s just the place where you stop the story.”

― Frank Herbert

Sunday, July 19, 2015

Spam. From CBS News Sunday Morning






Spam will keep virtually forever, even under less than ideal storage conditions.

There are fourteen varieties. I like the Garlic, Hot and Spicy, Jalapeno, Teriyaki, Smoked Bacon, Turkey best myself but they are all pretty good.

You can make Spam sandwiches, or you can fry it with eggs, or cut it up and serve it with noodles, mashed potatoes, or rice. There's just about no end to ways to serve it.

It makes a great addition to your long term food storage.





The link above will take you to a vendor who sells all fourteen varieties. It's very difficult to find them all in one geographic location.  The cost is a bit higher, and the shipping is not cheap, but it's one way to get a good selection.

If anybody knows of any other on line sources, or stores where you can go and find them all, I'd like to know about it.

22 comments:

  1. Others can laugh all they want to, but I try to keep Spam on the shelf for the reasons you stated. Trouble is, we really do like the stuff. I have been known to consume fried Spam sandwiches. For breakfast. Maybe I should just get it by the case!

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    1. I like sandwiches made with spam, a fried egg, onions, tomatoes and jalapenos. It's really good just fried crispy and eaten like jerky. The best thing though is that it keeps a long time, doesn't have a lot of nasty stuff in it, and can be used to keep meals of basic staples from getting monotonous.

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  2. I keep a couple of cases in our pantry....great mixed with pan fried potatoes and onions. Slap a couple of eggs on top served with toast, well, it'll make a man out of liberal.

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    1. Good to see you again Stephen. Hope all is well down there. I'm with you on spam. It's also good to carry in the field, full of energy and not heavy. I keep cases of it too.

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  3. I love that stuff. Just had some on the grill the other day. My dad used to fry it up for me when I was kid. My lovely wife is a lot less keen. I usually have to wait to eat it when she's not around. The dog, on the other hand, goes nuts when I cook it.

    Maybe I should not be so excited about dog food, but there you go.

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  4. Sometimes I can't eat everything I cook, then I share out the leftovers with the dogs. They gobble up the spam, rice,potatoes or whatever with one eye on their bowls and the other on each other. They are not big into sharing.

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  5. Hey Harry,

    (captaincrunch)

    I got a whole mess of Spam.

    When the crap hits the fan. I will be eating spam.

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    1. I hope you got my favorites, garlic and "hot and spicy" in case I have to flee the mountains and come leech off you.

      Probably the Mexicans will be eating spam and stir fried Captain Crunch.

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  6. My Mother used to open a can of Original Spam and put it in a baking dish , put some brown sugar on top and some pineapple chunks along with a few tablespoons of the juice bake it for about 35 mins wallah, baked Ham-Spam. I too keep quite a few cans on the shelf just because. That is I think I still have them after our move to our BOL so many things have disappeared I try to unpack a few boxes everyday and find a place for them I may be to Fall until I get all this stuff put away, must say though our garden is really growing and canning time is just around the corner. I did find my canning equipment the other day and my clothes pins. The move was way more complex then we ever dreamed and some days I'm just plum worn out and think I can go no further but the the sun comes up and from somewhere my energy gets going again and I get more put away, built, or fixed and we go on.

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    1. Next to divorce, somebody dying and money, I think moving has to be the worst thing you can go through. Maybe cancer is worse but I'd have to think on it a while.

      The cannery here opened a couple of weeks ago. It's all brand new, they refurbished the building and bought all new equipment. There are girls from the High School to teach you how to use it all, but I have no vegetables to can. I got a case of asparagus in cans not long ago, I love that stuff. Fresh is the best, of course, but even canned with some garlic butter will do.

      You'll get all squared away eventually and then you can really enjoy your place and feel good with all your things about you and your store room bulging.

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  7. Years since I had the stuff but if I ever get my shed finished maybe I should get some for the long term storage.

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    1. I don't know what spam costs there. I wonder if it is higher or cheaper? It's good stuff, will help liven up meals without you having to kill your fatted calf (or goats, or sheep). The kids will like it as long as nobody says anything bad about it. Once someone slips and starts making jokes about it being pig snouts or something, it's all over but the crying. I think it just good ham, salted down heavily.

      I wonder if you have salted ham and smoke cured ham and brine cured ham there? I like to have some of that hanging from the rafters of the store room in the cheese cloth sacks. Makes me feel safer, somehow. Whatever happens, I figure me, the wife, the kids, the dogs and the ferrets won't go short.

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  8. I have a question. I used to store lots of Spam. But over the past few years the seals on the "pull top" cans have been failing me. I have had two go bad and cans bulge out over the course of two months. Has anyone else had this issue? What is the oldest can of Spam that you have which is still sealed well and intact? I'm wondering if quality control or cheaper metal is at fault, or if I got unlucky.
    -Unbreakable AZ

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    1. I haven't had any issues like that. If the cans are bulging you're quite right to discard them. I give stuff like that to my dogs. They don't seem to be susceptible to botulism.

      Are you keeping the cans in a cool, dry place? I go to considerable trouble here to climate control my storage spaces. The temperature today is 98 degrees outside, and the relative humidity is 92 percent. It wouldn't take long for canned food to go off in conditions like that. Although, the truth is Spam is supposed to be largely impervious to temp and humidity considerations due to the very high sodium content. Maybe you just got a few from a bad batch. I bet if you wrote Hormel and gave them the codes off the bottom of the cans they would replace the food.

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    2. 80 degrees is about as cool as I can get the house in the summer here in AZ. Winter it's cooler. I did contact Hormel and they sent coupons for new cans so they were good about that. The customer service gal said "If they get dropped there can be a pinhole break in the seals which lets in air over time." So be careful banging the cans around I suppose. Wish they still had the old key to open them.
      -Unbreakable AZ

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    3. I'm glad Hormel did right by you. I've always found them to be reputable and they stand by their products. They ought to , because prices on everything have increased.

      I detest those pop top lids. The key system was infinitely preferrable.
      For one thing, sometimes the pop tops don't want to come off, and you have to pull really hard, thereby risking slicing yourself up because the edge of the lid is razor sharp. For another, the key system gave your a good seal impervious to moderate bouncing around.

      Jeez, I would be pretty uncomfortable at eighty degrees. I like to keep the place in the very low seventies in summer. But then, you have dry heat out there, so it would be easier to withstand.

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  9. I chunk up and fry Spam in hash browns, onions, green bell peppers, and (occasionally) Ro-Tel, and smother it with cheese. Or just fry it for eating on sandwiches or plain. Again, with cheese.

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    1. That sounds delicious. I have all those things in my storage, I'll give it a try. My vegetables are dehydrated but they should still taste pretty good.

      Nice to see you again. Hope all is well with the family.

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    2. Family's doing great--and that recipe has become one of my husband's favorites.

      My bell peppers are frozen, but the hash browns and onions are both dehydrated and reconstituted. I usually like hot sauce (Louisiana, but Tabasco works, too) on mine, but Odysseus loves it with six pepper blend (which includes black, white, cayenne, chili, sweet, and bell peppers in it--pretty spicy) or Cajun seasoning.

      Best thing is, it warms up really well for the next day.

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    3. I can almost never eat all of what I cook, so I warm it up the next day, too. Sometimes I don't get around to it, or I am just tired of noodles or whatever, so the dogs get it but it's not wasted, they enjoy my left over left overs.

      I like Tabasco, and I also like the Texas Peter extra hot.

      I liked your post , just left your place after reading it.

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  10. I haven't tried it much. I bet I'd like the jalapeno version though.

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    1. Do you like garlic, Lisa? I love it and the Garlic Spam is very good. So is the Teriyaki, the Hot and Spicy, and some of the others that are hard to find. The Jalapeno is great. By coincidence I have a pot of brussel sprouts , black eyed peas and jalapeno spam simmering on the stove right now.

      I sent you an email with some information on the subject we were talking about, hope it got to you ok. Sent it this morning.

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