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May 24, 2006
A Primer on Spam
I know, I know. You don't think that spam is fit for human consumption. "You don't know what part of the animal it's from," you moan (conveniently forgetting your taste for sausage). "It's pale and pink and shiny and slippery," you persist (failing to remember that most canned food is not eaten as-is from its metal home).
In Hawaii, spam is almost its own food group. There is a popular spam cookbook, spam has shown up on McDonald's breakfast menus, and spam musubis (a rice block topped with spam and wrapped with dried seaweed) are sold at every drug, convenience, and grocery store in the islands. I mean, having the highest per capita spam consumption is no fluke.
Yeah, I just waxed eloquent about that stuff.
The trick is all in the preparation. At the very least, spam should always, always be pan fried to a crisp brown. For the best spam experience, however, a few extra steps and ingredients are necessary. The trick, of course, lies in the ever-appropriate sweet/salty combination. Soy sauce, sugar, ginger, and, yes, a little bit of white wine. I'm so serious.
And, poof. Spam for musubi, spam for fried rice, spam for ramen, spam for eggs. Don't even pretend you're not tempted.
Grub | By elissa | 02:55 PM
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