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Old 07-17-2005, 07:30 PM   #21
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what is kimchee?

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Old 07-17-2005, 07:37 PM   #22
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Originally Posted by college_cook
what is kimchee?
CC, here is a thread on kimchee.


Do what you can, with what you have, where you are.

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26th president of US (1858 - 1919)
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Old 07-17-2005, 09:57 PM   #23
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There are only two ways I like Spam. One is ground up with about 3 sweet pickles, then a little Miracle Whip mixed in, then used as a sandwich spread.

The other is cut in cubes and baked with sauerkraut.

I can't stand it any other way.

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Old 07-17-2005, 11:02 PM   #24
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fried for breakfast with eggs and toast. about 1/4 inch thick is good. it's just a ham loaf and pretty tasty. I like scrapple better.
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Old 07-19-2005, 07:05 AM   #25
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Oh, dear, we need a thread on kimchee, obviously. I make a batch up just about every month. As for Spam, lived in Hawaii off & on for ten years. Spam with saimin. Spam skewers. Spam with eggs. Truth to tell, I really don't like the stuff. When we were on the road we went to Austin (MN, not TX!!!) to the Spam museum, then went for drinks after. At the local bar we joked about it. Our bartender (a thirtysomething woman) got to talking with us, and she said she thought that Hawaii being the largest consumer of Spam was a bit of propoganda they told kids there where it is made. Nope, they really DO eat a lot of it. #2 is Korea, hence the kimchee connection. For those who have slow computer (like me), so don't generally go searching on connections unless you're really dying of curiousity, kimchee is sort of Korean saurkraut. The most common is made with napa cabbage or bok choy, hot peppers, green onions, and garlic. But in Hawaii I even saw it made with potatoes. The peppers, onions and garlic are absolutely necessary, and you can use them to pickle any veg. Oh! Salt! Where is my mind? You usually salt and drain the veg first, then add the peppers, scallions, and garlic and age for a few days. My personal favorite is cucumber kimchee.
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Old 07-19-2005, 09:01 AM   #26
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Alternate cubes of spam and chunks of pineaple on a skewer and grill, basting with the pineapple juice, until crispy and serve as an appetizor.
Julienne Spam into thin strips and fry in non-stick pan (no oil needed) until crispy and add to fritattas, omelets, or casseroles.
Spam "Lite" has less fat and sodium...you may like it better.
We get by with a little help from our friends
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Old 07-20-2005, 06:24 AM   #27
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When we were kids, Mom would actually run Spam through her "food processor" (a sort of rotary food grater), then add miracle whip, pickle relish, onions, celery. It made a passable sandwich spread. OH, she put onion salt, celery salt, garlic salt and/or Lawry's -- one or a combination -- in most things. Tabasco for zip, and always, always fresh ground pepper, so I'm sure she added one of the above. She changed to the powders rather than salts as they became available, but when I was a kid, the salts were what was in the commissary, so that's what we had (and that's the why behind the Spam to begin with).
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Old 07-20-2005, 06:39 AM   #28
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the only way i've ever had spam was with raw onions and spicy brown mustard on rye bread.

some of these suggestions sound good. i think i'll pick up a can the next time i see them on sale.
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Old 07-20-2005, 08:11 AM   #29
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I'd prepare Spam by packing it's little suitcase, then I'd take it to the airport and get it a ticket to somewhere far, far away from me
Sorry, maybe you can tell I'm not a big Spam person
"Isn't it a pity, isn't it a shame, how we break each others hearts and cause each other pain" George Harrison
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Old 07-21-2005, 08:27 AM   #30
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Oh SPAMô! Oh SPAMô! Gourmet delight!
My food by day, my dreams by night.
To carve, to slice, to dice you up -
pureed in a blender and sipped from a cup.

What shining deity from Olympus knelt
down to the earth and hog butt smelt?
Creating then man's eternal desire
for swine entrails congealed by fire.

On some corporate farm, a pig has died.
Eyes, tongue, and snout end up inside
that cube of SPAMô hidden in the can
I now hold in my trembling hand.

More than mere food, SPAMô is for me
a hedonistic expression of gluttonous glee.
Mottled with pork fat, the pink cube engrosses.
My mouth takes it in, my intestine disposes.

Long have my arteries clogged to the sound
of sizzling SPAMô when there's no one around -
furtively chewing or swallowing whole.
Triple bypass by forty, my medical goal.

Other processed meat products I've tried or declined
Vienna Sausages, Treet, even pig's feet in brine.
Though each may be tasty in different ways,
none matches SPAMô for gelatinous glaze.

That glistening pinkness beckons me
with gristle, fat, and BHT.
Oh SPAMô! Oh SPAMô! - the taste, the smell!
The sacred meat product, from Hormel.

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