Monday, August 16, 2004
Thoughts on Spam.
Did you know Spam is a low-carb food?
SPAM®. Before it was an annoying email, it was a food made by Hormel - Spiced-Ham. I am thinking about Spam for two reasons, one because I am making a Luau themed dinner with a client on Wednesday, and two, because I sent an email to a lot of people last night! LOL. Here is some interesting info on this spiced ham product. I have never tried it...have you? It is one of those things that really challenges my mantra, "Don't yuck someone's yum."
SPAM luncheon meat was first introduced in 1937 in Austin, Minn. "No single product in human history is better known for its heroics during wartime, its accomplishments during peacetime and its popularity during mealtime than SPAM Classic." (Or so the Hormel website tells us.) "Spam, the lovable spiced ham in a can, rounds out any true Hawaiian's diet. After being introduced to Spam by the military during World War II, islanders quickly incorporated the food into their cooking. Despite mainland conceptions of Spam as pedestrian and unappealing, islanders are addicted. Hawaii now boasts the highest Spam consumption in the world (11,000 cans daily), and local cooking contests such as the SPAMARAMA in Honolulu and Maui's SPAM cook-off are more popular than ever."
In case you are inspired to try some Spam yourself, here is a recipe I found online at www.hormel.com.
1 (12-ounce) can SPAM
whole cloves
1/3 cup firmly-packed brown sugar
1 teaspoon water
1 teaspoon prepared mustard
1/2 teaspoon vinegar
Place SPAM on rack in shallow baking pan. Score surface; stud with cloves. Combine sugar, water, mustard, and vinegar, stirring until smooth. Brush over SPAM. Bake in 375°F oven 20 minutes basting often. Slice to serve. Serves Six.
Mmmmmmmm. Spammy.
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SPAM®. Before it was an annoying email, it was a food made by Hormel - Spiced-Ham. I am thinking about Spam for two reasons, one because I am making a Luau themed dinner with a client on Wednesday, and two, because I sent an email to a lot of people last night! LOL. Here is some interesting info on this spiced ham product. I have never tried it...have you? It is one of those things that really challenges my mantra, "Don't yuck someone's yum."
SPAM luncheon meat was first introduced in 1937 in Austin, Minn. "No single product in human history is better known for its heroics during wartime, its accomplishments during peacetime and its popularity during mealtime than SPAM Classic." (Or so the Hormel website tells us.) "Spam, the lovable spiced ham in a can, rounds out any true Hawaiian's diet. After being introduced to Spam by the military during World War II, islanders quickly incorporated the food into their cooking. Despite mainland conceptions of Spam as pedestrian and unappealing, islanders are addicted. Hawaii now boasts the highest Spam consumption in the world (11,000 cans daily), and local cooking contests such as the SPAMARAMA in Honolulu and Maui's SPAM cook-off are more popular than ever."
In case you are inspired to try some Spam yourself, here is a recipe I found online at www.hormel.com.
1 (12-ounce) can SPAM
whole cloves
1/3 cup firmly-packed brown sugar
1 teaspoon water
1 teaspoon prepared mustard
1/2 teaspoon vinegar
Place SPAM on rack in shallow baking pan. Score surface; stud with cloves. Combine sugar, water, mustard, and vinegar, stirring until smooth. Brush over SPAM. Bake in 375°F oven 20 minutes basting often. Slice to serve. Serves Six.
Mmmmmmmm. Spammy.
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