This Is Spam?

Day 2,541, 06:07 Published in Serbia Serbia by Sally Willis


It should be obvious to anyone that adding garlic to the recipe for the oh so humble canned meat product, Spam would a culinary disaster. Garlicky pork products abound on the European continent and, indeed, wherever in the world that Europeans chose to set up shop ... robbing and (or) enslaving the local native residents. Putting garlic into Spam does not make it into some sort of bastard salami. Indeed even the lowest quality of mass-produced garlic sausage would still stand head and shoulders above garlicky Spam.

Spam has been a by-word for unwanted electronic communications and (or) solicitations from the moment the first over-caffeinated Silicon Valley geek received an email from Dominoes advertising their latest Pizza deals in 1993. So much so that we are in danger of overlooking a useful product that no kitchen store cupboard should be without ... unless you're Jewish, Muslim, or Rastafarian, in which case I recommend corned beef.

You can use Spam in any recipe that calls for meat ... or even fish. In Japan, they're quite partial to Spam sushi!



And that alone is sufficient reason to deprecate be-garlicked Spam. As a cooking ingredient it is relatively bland, meaning that you are free to add your own flavours. Making sushi? Go crazy with wasabi and mirin. A stir fry? I recommend lots of green chillis and fresh ginger ... oh yeah, and some lovely garlic.