I notice spam is trying to make itself happen again

[Anonymous]

I love spam! I have it a few times a year. Last time I made an egg bake with a whole lot of fresh spinach, mushrooms, red and yellow peppers, onions, skim milk, grated cheese and small cubes of spam on top. It was delicious.

[Anonymous]

This youtuber has a few videos about spam:
https://www.youtube.com/watch?v=KEkTBqGf6zo

[Anonymous]

Spam is amazing with garlic rice, tapsilog, longsilog or tocino. Filipino household, we eat it all the time. Spam musubi is also really good.

[Anonymous]

Love my Filipino breakfast sandwich with spam.

https://www.lapulapubreakfast.com/

[Anonymous]

Spam has always been a thing, OP. Looks like you’re just catching up.

[Anonymous]

Have some in my prepper pantry.
My husband makes a dish like the one on the commercial. Except he uses frozen mixed vegetables and teriyaki sauce mixed with stir fried rice that we order from the Chinese place near our house.
Slap yourself silly good !

[Anonymous]

Anonymous wrote:Spam is amazing with garlic rice, tapsilog, longsilog or tocino. Filipino household, we eat it all the time. Spam musubi is also really good.

I soooo miss our church's Filipino Festival.

We'll use Spam in stir-fried rice. Love it with pineapple to cut/balance the saltiness.

[Anonymous]

I grew up UMC in New England, WASP, and we always had Spam. I never knew about the stigma until a friend made fun of it when staying over. Delicious on an egg sandwich or just plated next to a fried or poached egg.

[Anonymous]

Sweetie,
Spam has never been out.
Go to Hawaii & get some musubi
or have some Filipino food.

[Anonymous]

Spam is huge in Polynesian communities, too. It's considered a delicacy. It was never out.

[Anonymous]

Spam is amazing. I’m from Minnesota and never appreciated it as a child, but I do now. I do always get the low sodium one (the lite one is also less sodium) and it has to be pan fried/seared otherwise it is a flavor too old fashioned, especially for snobs.

[Anonymous]

Anonymous wrote:Spam is amazing. I’m from Minnesota and never appreciated it as a child, but I do now. I do always get the low sodium one (the lite one is also less sodium) and it has to be pan fried/seared otherwise it is a flavor too old fashioned, especially for snobs.

My dad grew up in Hibbing, never liked it much as a kid due to the smell but we have it semi-regularly now. It's great on those nights where I get home late, fry it up put on rice with veggies and an egg