"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 07-17-2005, 07:30 PM   #21
Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
what is kimchee?

college_cook is offline   Reply With Quote
Old 07-17-2005, 07:37 PM   #22
Master Chef
SierraCook's Avatar
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
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.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 07-17-2005, 09:57 PM   #23
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
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.

Barbara L is offline   Reply With Quote
Old 07-17-2005, 11:02 PM   #24
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
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.
Robo410 is offline   Reply With Quote
Old 07-19-2005, 07:05 AM   #25
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
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.
Claire is offline   Reply With Quote
Old 07-19-2005, 09:01 AM   #26
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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
Constance is offline   Reply With Quote
Old 07-20-2005, 06:24 AM   #27
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
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).
Claire is offline   Reply With Quote
Old 07-20-2005, 06:39 AM   #28
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: joisey
Posts: 18,585
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.
buckytom is offline   Reply With Quote
Old 07-20-2005, 08:11 AM   #29
Assistant Cook
SousWee's Avatar
Join Date: Jul 2005
Location: Chicago
Posts: 44
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
SousWee is offline   Reply With Quote
Old 07-21-2005, 08:27 AM   #30
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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.

We get by with a little help from our friends
Constance is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:26 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.