GotGarlic
Chef Extraordinaire
Thanks for the reminder, Steve! I need to get some more 
What have you had for breakfast lately?
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CWS4322
Chef Extraordinaire
I'm with Steve--I have eggs almost every day. I have been on a chickpea potato jalapeno hash kick topped with two eggs.
Lance Bushrod
Senior Cook
We've not had that issue with the KA recipe. Yours do look good and would have gladly taken them off your hands.
Today was oatmeal for me. It's been awhile and it hit the spot.
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Kaneohegirlinaz
Wannabe TV Chef
I've discovered Jalapeno SPAM. I made a quick skillet scramble (or maybe a SPAMble) for breakfast this morning.
ohmigawd, STEVE!!!You guys know how I LOVE me my SPAM! But zowie! Man, Steve that looks like something I could eat every morning! Is that hot sauce strewn on top there? MMM I tried the Teriyaki Spam, ACK! It's mushy. What was the texture like compared to the lower sodium Spam?
HEH! It's Sunday Brunch tomorrow, whatcha guys gonna do?
Kaneohegirlinaz
Wannabe TV Chef
I found recently that I BLEW that recipe so far out of the water, THAT'S why it wasn't any good.
I weighed the flour, etc, but I wasn't using KA flour, so in turn, it was incorrect!
WAY too little flour in the batch... we'll try it again at a later time, and sorry, but the leftovers went to the landfill
GotGarlic
Chef Extraordinaire
I've had this flavor of Spam before and it's not mushy. Maybe that's because I always fry it till it's crispy
You guys know how I LOVE me my SPAM! But zowie! Man, Steve that looks like something I could eat every morning! Is that hot sauce strewn on top there? MMM I tried the Teriyaki Spam, ACK! It's mushy. What was the texture like compared to the lower sodium Spam?
HEH! It's Sunday Brunch tomorrow, whatcha guys gonna do?
I might make Spanish rice for brunch, with little dimples in it - two for eggs for me and two for cubed fried ham for DH. Put a lid on it and let cook till the eggs are done.
Steve Kroll
Wine Guy
The first morning I had the jalapeno Spam, I just fried a slice to try. I wouldn't say it's mushy, but it has a softer texture than the original product.
You guys know how I LOVE me my SPAM! But zowie! Man, Steve that looks like something I could eat every morning! Is that hot sauce strewn on top there? MMM I tried the Teriyaki Spam, ACK! It's mushy. What was the texture like compared to the lower sodium Spam?
Day two, I cubed and fried it (along with some sliced mushrooms) before stirring in the eggs. I browned it quite a bit more than I had the first day. It definitely helped. I really enjoyed the combination.
That's Cholula sauce on top.
The Chorizo Spam is tasty, too!
Cheryl J
Chef Extraordinaire
Mmmm....I need to buy Spam! I haven't had it in several years, and keep forgetting there are so many new varieties to try! On the list.
This morning's breakfast was scrambled eggs with chopped chives, hash browns, and 2 sausage links. I too have eggs often, at least every other day or more. Love them any way, and never get tired of them.
This morning's breakfast was scrambled eggs with chopped chives, hash browns, and 2 sausage links. I too have eggs often, at least every other day or more. Love them any way, and never get tired of them.
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Kaneohegirlinaz
Wannabe TV Chef
Sunday Brunch
Leftover Strip Steak (funny how now that we're older that just shy of a pound of meat can feed us both twice
), Home Fries (made from the leftover roasted Potatoes), over medium eggs (over easy for moi), toast and diced Tomatoes, oh and some that new Ocean Spray flavored juice Pineapple-Cranberry, YUM!
Man, I have not had a really good breakfast in a long time -- home cooked or restaurant.
I love a big country breakfast, but I just don't seem to have time in the morning to make it. Right now, I'm choosing an extra 15 minutes in bead over a big, hearty breakfast.
Have any of you made Shakshouka, AKA tomato eggs? OMG, they are awesome. And, I could make a single serving of it. I just need to do it.
CD
I love a big country breakfast, but I just don't seem to have time in the morning to make it. Right now, I'm choosing an extra 15 minutes in bead over a big, hearty breakfast.
Have any of you made Shakshouka, AKA tomato eggs? OMG, they are awesome. And, I could make a single serving of it. I just need to do it.
CD
Kaneohegirlinaz
Wannabe TV Chef
I've had this flavor of Spam before and it's not mushy. Maybe that's because I always fry it till it's crispy
I too fry my Spam very crisp, but for some reason, we are not really caring for the different flavored varieties. It's all textural for us. The original or the lower sodium Spam is working best for us. Geez, well you know that folks in Hawaii eat more Spam than any other State in the Union
GotGarlic
Chef Extraordinaire
So you are the experts! I thought it was good, but, you know, different strokes for different folks! [emoji2]
I too fry my Spam very crisp, but for some reason, we are not really caring for the different flavored varieties. It's all textural for us. The original or the lower sodium Spam is working best for us. Geez, well you know that folks in Hawaii eat more Spam than any other State in the Union
Hawaiians love SPAM. You guys do eat more of it than anyone else. I have to admit, I like SPAM, too. I rarely buy it, but I do get an occasional craving for it -- usually when I go camping. SPAM, scrambled eggs and an English muffin at 8 AM in the woods is one of life's simple pleasures. I always get the original, heart clogging version. I figure a good, long hike in the woods should offset the fat, calories and sodium.
CD
Addie
Chef Extraordinaire
Low Sodium Spam for me also. I use my pointy cooking fork, stab it all over to allow the excessive juices to escape and cook it until their is a nice crispy crust on the outside. I buy about three cans a year.
Kaneohegirlinaz
Wannabe TV Chef
LOVE me my Spam, Musubi
Kaneohegirlinaz
Wannabe TV Chef
I might be repeating myself, but for Sunday Brunch today we
had Taylor Ham or Pork Roll, thick-cut-fried-crisp, Home Fries made with leftover roasted Potatoes from the other night, basted Eggs and Toast.
DH was in heaven, to me Taylor Ham or Pork Roll is so close to Spam, I'm happy too
Just Cooking
Master Chef
View attachment 26523
I might be repeating myself, but for Sunday Brunch today we
had Taylor Ham or Pork Roll, thick-cut-fried-crisp, Home Fries made with leftover roasted Potatoes from the other night, basted Eggs and Toast.
DH was in heaven, to me Taylor Ham or Pork Roll is so close to Spam, I'm happy too
Wonderful breakfast...
Spam became a staple for my family after the war.. I still get cravings for it..
I haven't seen Ham or Pork Roll here in Cali, that I can recall..
Kaneohegirlinaz
Wannabe TV Chef
Wonderful breakfast...
Spam became a staple for my family after the war.. I still get cravings for it..
I haven't seen Ham or Pork Roll here in Cali, that I can recall..
I'd be willing to bet that you have a Sprouts not far from you.
Look in the cold case by the deli, with the Boar's Head products,
it's seems to me that they are the West Coast Distributors for
Taylor's Ham Pork Roll. Also, I saw in the deli case with the other cold cuts.
This HUGE thing that I'm guessing is for those folks who just
want a few slices.
I had enough leftover again to make sandwiches out of it.
[file photos]
I used "hard rolls" as DH calls them this go around. Last time I made Taylor's Ham, I used fresh bagels from this wonderful bakery we found in our new town.
Kaneohegirlinaz
Wannabe TV Chef
My Dad, who lived Honolulu as well and was present for the Pearl Harbor bombing, wouldn't eat Spam nor Vienna Sausage for YEARS! Mainly because in Hawaii, meat was hard to come by other than canned, and even that was rationed.
