Friday, August 13, 2010

Culinary Confession

Bless me, James Beard, for I have sinned... it's been quite some time since my last culinary confession.

On a trip to the woods, I ate... Spam. You see, not having access to nearby markets, and having a small propane-powered fridge, one has to use one's limited refrigeration capability wisely. Therefore, canned or "potted" meat is not a bad thing to take to the cabin.

Of course, Spam is pretty much a salty, oleaginous lump of pink stuff, with a texture not far off from slighty solidified pink goo. It can, however, be edible, even tasty, in the hands of a master Spammer. The key to Spam cookery is to cut the stuff wafer thin, and to fry it until it is golden-brown and crispy. I imagine the stuff could be used to make passable faux lardons, although a salad containing Spam as an ingredient seems to be a crime against both cuisine and nature.


  1. I just threw up in my mouth a little.


  2. I never liked Spam until I went to Hawaii. It's every where. Even as part of the menu at McDonalds.
    Now I eat it every few weeks or so and this is my favorite recipe.

    Carmen's Spam and Potatoes
    1 Can of Spam
    3 or 4 Medium potatoes
    1 Tbs Oil - Butter - Bacon Fat(Choose One)
    3 or 4 Scallions/Green Onions
    1 Handful of fresh chopped parsley
    Ground black pepper

    Nuke potatoes until they're about 75% cooked. Peel the skin off and slice them into thin french fry size pieces and then cube them.
    Do the same thing to the Spam making a bunch of little Spam boxes and add to potato cubes.
    Chop the onions into little round bits and incorporate into potato and Spam mixture.
    Sprinkle black pepper generously over ingredients and mix again.
    Heat a frying pan with oil/butter/fat until almost smoking and then throw the mixture into the pan.
    Fry it crispy pancake style and serve with eggs on top for a quick and easy hash.
    Or fry it until it's nice and brown, then mix chopped parsley into it after removing it from the heat, and serve it with beans, rice, and tortillas.