Armed Polite Society
Main Forums => The Mess Hall => Topic started by: charby on March 19, 2020, 06:40:42 PM
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Made this for supper tonight, cheap and easy.
https://www.spam.com/recipes/spam-fried-nice
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Made this for supper tonight, cheap and easy.
https://www.spam.com/recipes/spam-fried-nice
I've never been a big Spam fan, but that sounds pretty good.
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Spam is some good stuff, the only problem at my house is I have to share it with the cats. It's one of the things we fed our 21 year old cat to keep her weight up, she loved the stuff.
bob
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I've always enjoyed Spam and fried eggs. Reminds me of winter camp in Scouts. A spam and swiss sandwich is also quite tasty. Also had sweet and sour Spam once, but I'm still kind of on the fence about that. It had the pork flavor, but the texture was weird.
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I've always enjoyed Spam and fried eggs. Reminds me of winter camp in Scouts. A spam and swiss sandwich is also quite tasty. Also had sweet and sour Spam once, but I'm still kind of on the fence about that. It had the pork flavor, but the texture was weird.
Teriyaki SPAM had a spongy texture, I didn't like that. I'll use regular SPAM next time.
I've also never figured out why people don't like SPAM, it's pork and ham with salt, good stuff.
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I think a lot of it is, or was, referred dislike. It was a pretty substantial food staple for American troops during WW II and a lot of them got really sick of it, and brought that back home.
In a way, Spam's wartime utility was also something of a curse.
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I think a lot of it is, or was, referred dislike. It was a pretty substantial food staple for American troops during WW II and a lot of them got really sick of it, and brought that back home.
In a way, Spam's wartime utility was also something of a curse.
Where I lived everyone ate SPAM growing up in the 80s, lots of fried SPAM and cheese on toasted white bread growing up. Our parents were children of the WWII soldiers.
Also noticed most people refuse to eat canned hams too.
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Well which is it?
Everybody ate Spam when you were growing up, or why people don't like Spam...
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Well which is it?
Everybody ate Spam when you were growing up, or why people don't like Spam...
Both
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So, they eat it, but they're miserable eating it.
That builds character, don't you know.
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So, they eat it, but they're miserable eating it.
That builds character, don't you know.
I don't remember anyone complaining about eating it back then and occasionally I hear a childhood friend talk about how they are craving a fried SPAM sammich.
Of course going to the deli counter back then was pretty limited on choices of meat too, I remember shaved ham, roast beef and various loafs and bolognas. Cheese was 3 or 4 choices. Maybe all the choices we have now for sammich meat has people thinking about other meats instead of the canned variety.
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I remember distinctly more than a few WW II veterans of my acquaintance who would not, under any circumstances, eat Spam because they were forced to eat so much of it when they were in the service during WW II.
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I remember distinctly more than a few WW II veterans of my acquaintance who would not, under any circumstances, eat Spam because they were forced to eat so much of it when they were in the service during WW II.
I don't ever remember my grandfather eating anything canned except vegetables. He was in N. Africa and Italy. His beer was either tap or bottled, no canned beer.
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Where I lived everyone ate SPAM growing up in the 80s, lots of fried SPAM and cheese on toasted white bread growing up. Our parents were children of the WWII soldiers.
Dude, memories. That was a staple in the 90s when I was a kid.
There's a local gas station/truck stop/mini mart/laundromat/deli/carryout that makes those exact sandwiches in the fall during hunting season. They also do a mean fried bologna.
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This seems interesting
https://d1dd4ethwnlwo2.cloudfront.net/wp-content/uploads/2019/06/spam5.jpg
(https://d1dd4ethwnlwo2.cloudfront.net/wp-content/uploads/2019/06/spam5.jpg)
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I don't know about cooking it, I prefer it straight out of the can at room temp, just like my Spaghetti-Os.
bob
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I don't know about cooking it, I prefer it straight out of the can at room temp, just like my Spaghetti-Os.
bob
Barbarian.
Gotta sear/ heat the stuff up.
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My kids have been eating eggs for dinner quite a bit recently, and with their availability being a bit spotty I was trying to stretch them out a bit. Enter fried rice breakfast burritos.
Prepare a big bowl of rice. You can refrigerate this and use it throughout the week.
Put a little cooking oil in the bottom of your pan and turn the temperature to medium low or low.
Add about half or three quarters of a cup of rice and cook just until it heats up a bit and starts to spread out.
Add one egg. Scramble with the rice.
To this add whatever spices you like. Dried onions, salt, pepper, red pepper flakes, whatever.
When cooked, load into wheat tortilla shell with some cheese if available.
Easy, quick (once the rice is made), pretty good, filling, and cheap. Easy to tweak too. You can add meat or veggies depending on what is handy and your tastes.
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I was going to get some spam Sunday but it cost as much as bacon so I got bacon.
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Stores where I shop often have Spam on sale for half price, or about $2.50 a can.
Armour Treet is very similar tasting to Spam, but at Walmart it's about half the price of Spam -- $1.48 per can vs $2.92 for Spam.
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I was going to pick up some spam when I went to the store Sunday but it cost more than the bacon they had on sale so I went bacon.
Beeping home so much I've been doing fried bologna, egg and cheese bagels. Over medium egg got to watch out for the yolk shooting out the begal holes.
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I paid $2.68 each for the last 2 cans of SPAM I picked up last week. Other than the sale I talked about on Bacon, I can't find bacon for under $4 a package.
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Meat has been in short supply around here lately. Wife has been able to find pork ribs a few times, but little else. We had grilled ribs Monday afternoon for lunch, for late breakfast, early lunch on Wednesday, and will be having them again tomorrow evening for supper.
Things could be worse. >:D
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Spam was almost $4 a can and bacon was 2 for $4 but you don't what to know what beef was priced at. They are thowning the stuff away or smoking it because few will pay the price they want now.
Seasons be damned if it gets bad.
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No problem finding beef, pork or chicken around here.
Supply lines caught up and we even have limited quantities of TP in the stores.
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Wife went to our usual local grocery today per her usual schedule. Meat is in better supply, but quite a bit more expensive. She usually shops the "reduced for sale" sales and gets some great buys. Nothing like that today, however.
She did score some good looking catfish chunks and some chicken wings.
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Y'all need to get to Guam. Spam at the chinese restaurant, spam at Wendy's, spam at burger king, whole aisle of spam at Kmart. Yeah, no walmart, huge kmart. Turkey spam I may like more than regular. So far my greatest achievement has been bacon, egg, cheese and spam on grilled sourdough.
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Wife went to our usual local grocery today per her usual schedule. Meat is in better supply, but quite a bit more expensive. She usually shops the "reduced for sale" sales and gets some great buys. Nothing like that today, however.
She did score some good looking catfish chunks and some chicken wings.
That's a no shitter, I went to the commissary yesterday and 93% ground beef was 4.05/lb. I looked at flank and skirt steaks and when the prices was north of 14-15 dollars apiece I left them. I have been able to lay in a stock of corned beef. All of the remaining ones there had a 3 dollar off coupon on them which almost made them affordable but still more affordable than the beef. It's looking like a long haul of chicken and pork.
bob
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Boneless/skinless chicken thighs are back for $1.79 at local Sam's club. Got those, drumsticks and some split breasts, gonna load up the smoker.
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Took a 4.5lb brisket, quartered it, browned it and threw it in the crock pot to make barbacoa today. Should be enough to last several meals. I have decided to do less cooking so meals with leftovers are becoming standard.
bob
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I have been unable to locate a beef flank steak.
With all the extra time I thought I should make an Italian braciole since it takes most of a day if it's done right. No other substitute cut really works.
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I have been unable to locate a beef flank steak.
With all the extra time I thought I should make an Italian braciole since it takes most of a day if it's done right. No other substitute cut really works.
Flank steak and skirt steak seem to be the most available cuts where I shop. Other things may be scarce but there were a couple of rows of each the last time I went to the store. I think it is because people don't know what to do with it. There are plenty of recipes if you look a little bit. I like to cook it right on top of the coals (Alton Brown taught me that) when doing fajitas or where I am just slicing it and eating it.
bob
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Flank steak is popular with the Mexicans here. Its good if scored lightly with a knife and marinated overnight and grilled or over hot coals.
The braciole is really good but a lot of work and time. I pound the flank steak out as big and flat and thin as I can get it with a tenderizer hammer. Rub both sides with an olive oil, pressed garlic, salt and pepper paste. Then coat the top with diced hard boiled egg, fine chopped onion, mazerella, ricotta and grated parmisan cheese and Italian herbs and fresh parsley. Then I roll it up tight and tie with kitchen string. Brown it in a skillet on all sides then either simmer it for a couple hours or so or close it up in a terra-cotta covered baking dish in the oven in my from scratch tomato sauce with mushrooms.
Sliced into spiral rounds and served on pasta with a crusty bread and a liberal serving of Chianti on the side.
I gotta find that flank steak.
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Flank steak and beef ribs are hard to find around here unless you have a cow butchered or go to a to a real meat butcher not a grocery store.
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Last time I looked at flank steak I wasn't sure I was seeing correctly...
$14 a freaking pound?
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Last time I looked at flank steak I wasn't sure I was seeing correctly...
$14 a freaking pound?
Which is why there is no flank steak in my freezer right now. Hell, there is barely any 93% ground beef (4.05/lb).
bob
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Which is why there is no flank steak in my freezer right now. Hell, there is barely any 93% ground beef (4.05/lb).
bob
Live prices today for NE, IA, KS cattle were $105/100#. Prime carcass was $226/100#. This does not equate to the prices in the store or has for a while. Cattle are one of the few livestock holdouts where most of the herd is still owned by the producers until the packers buy it, unlike packer owned contract grown swine and poultry.
I'm surprised that the cattle producers haven't burnt the major owners homes of the beef kill companies down. Tyson Food, Excel (Cargill), JBS (old Swift pack, Brazillian owned) and National Beef (51% Brazillian owned). These companies control 80% of the beef kill, FYI.
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I alternate buying a half and a quarter beef every year from my cousin. He grows some damn good beef. He was showing winning beef cattle 50 years ago when we were kids. I pay him market price and he hauls them to a small family owned locker service. I call them with my cut order and pick it up after 2.5-3 weeks aging then cut wrap and freeze.
Problem is it only yields one flank steak. This was a quarter year when I split a half with my sister and her turn on the flank steak and my turn on the brisket. Next year I’ll buy a half and have both.
A half beef is more than we can eat in 1 year and a quarter isn’t quite enough. That’s why we alternate.
I like that I can specify how thick to cut steaks, how many to a package, how big for roasts, how many packages of ground and stew meat, etc. and we get liver, tongue, lots of nice soup bones and everything else even dog bones.
We always have a good supply of meat on hand.
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Man, this virus. I'm getting tired of eating steak all the time. =D
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Man, this virus. I'm getting tired of eating steak all the time. =D
For us it's been charcoal grilled ribs. We're switching over to grilled chicken wings today for variety's sake.
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Fish and chicken in varying degrees here. LOVING it.
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I've been running my smoker weekends and divying out the contents to family (Most of mine are either going stir crazy from lack of restaurants or too old to really cook for themselves).
First go was pork butts, second was a brisket and some chicken. This weekend I did 70 lbs of random chicken. Why haven't any of you bastards told me about brining? The result was the juiciest smoked chicken I've ever managed! Amazing what submerging chicken in salt/pepper/sugar water overnight does for the finished product. Can't wait to do it again.
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I've been running my smoker weekends and divying out the contents to family (Most of mine are either going stir crazy from lack of restaurants or too old to really cook for themselves).
First go was pork butts, second was a brisket and some chicken. This weekend I did 70 lbs of random chicken. Why haven't any of you bastards told me about brining? The result was the juiciest smoked chicken I've ever managed! Amazing what submerging chicken in salt/pepper/sugar water overnight does for the finished product. Can't wait to do it again.
I thought brining was common knowledge for any one with a smoker...... sorry. ;/
I suppose wet aging is foreign to you also? :)
bob
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Yeah brine birds and morels haha
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I thought brining was common knowledge for any one with a smoker...... sorry. ;/
I suppose wet aging is foreign to you also? :)
bob
I'm not ashamed of complete ignorance of that.
The smoker is a recent-ish acquisition, and until now I've mostly done pork and and occasional brisket. :cool:
on wet aging, haven't tried anything myself. When I buy freezer beef from the Jr Fair auctions, my butcher hangs it for 3 weeks, and that's always been good. Will have to loo into further wet aging.
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I wet age all of my briskets. I buy them in the cryovac and try to get the pack date off of the box from the butcher if they still have it. I will usually go 4 weeks of so from purchase for wet aging if I don't have the pack date, with it I will go six weeks from that as a max. It makes prior planning a necessity. I am getting ready to get a whole packer brisket and start the process for my retirement BBQ at the end of May.
bob
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Prague #1 and #2 powder should become your best friends if you got a smoker. Morton Tenderquick if your a lazy sort of person.
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Having deer loin and morels for lunch tomorrow or maybe Tuesday will see what happens and I'll let you all know what you missed out on.
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Prague #1 and #2 powder should become your best friends if you got a smoker. Morton Tenderquick if your a lazy sort of person.
Got some Prague #1 for my attempt at bacon. First round failed specatcularly. It looked like bacon, but when cut up and fried was about 200% too salty.
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Crockpot chicken breasts with a can of Rotel and a package of fajita seasoning makes tasty shredded chicken filler for enchiladas.
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I had deer loin and morel mushrooms for dinner last night and lunch today. It was awesome. Tonight was fresh fish with rice and some carrots the wife blanched and froze.
If this goes on very long I'll see if the federal ga,e warden wants to come buy for a meal. Then see how much he will inforce around here.
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Was going to go out tomorrow looking for morels.
Woke up to an inch of snow and it's still coming down good.
Might be just a hike instead.
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End of the world I tell you! we're living off of Krab salad. Truthfully we love crab with a K and this has been an excuse to buy too much. Cooking left and right here, too much food in the house. This morning was full on quarantine rules. Breakfast of coffee, physical exercise, hot dog and beer.
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I had a left over pork loin roast and veggies, chopped them up and added onions and tomatoes, added scrambled eggs and cheese on top made a frittata out it.
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There's a big ol' ham bone in a crock pot full of pinto beans sitting on the kitchen counter. It's what's for dinner!
ETA: And of course there will be corn bread out of the little blue box to go with the beans.
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We've made this Cuban Picadillo Recipe twice since the lock down.
We use it as taco meat and on top of white rice w/lime juice and cilantro mixed in.
https://www.allrecipes.com/recipe/163866/cuban-picadillo/
Really tasty!
The cilantro lime white rice recipe is an all recipes dish also.
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Italian brociole tonight with pasta fresh bread and a nice Chianti.
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Italian brociole tonight with pasta fresh bread and a nice Chianti.
Considering we're on lockdown like prisoners, appropriate. =D
https://youtu.be/rQV6CijIzrc
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Since I am not enthused about tending the smoker and standing around in the rain for over half the year in the Seattle area, I had to come up with an oven version of pulled pork. I get about a five pound pork butt (bone in or boneless, whichever is cheaper or in stock at the meat case), rub all sides with my BBQ rub of choice, put it on a cooling rack fat cap up on a baking sheet and roast it at 300 degrees for six to seven hours, or until the interior temp gets to 170 degrees. I shred it while still warm and mix with the BBQ sauce of my choice. Roasting it this way gives me some 'bark' on the outside, minimizes shrinkage, and melts the collagen. I made a batch last week with a pork butt from the freezer.
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Bolner's extra fancy rib rub is great for pork butt. Works good in oven or smoker.
We do a big one and cut in half. One half becomes BBQ sandwiches and other half carnitas.