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Post by scapegoat on Mar 24, 2016 17:19:16 GMT -8
Thanks, oh gracious newt -I hope I can find the dried stuff! I've made a few spam musubi rolls with Spam Lite singles now. It's easy to slice it right in the packet with a pocket knife and then add to the roll. Instant white rice simply made with less water and dumped immediately in a freezerbag to cool with some rice vinegar is the secret to "sticky rice" Rolling can be done with a large freezerbag and I've made a micro cutting board out of a small, paper-thin strip of food grade plastic as well!
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Post by whiskey on Jul 3, 2016 13:47:03 GMT -8
Spam eater here.
Dirty, dirty spam eater.
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Post by hippiebutterfly on Jul 4, 2016 6:36:11 GMT -8
My mom would make chicken fried spam when I was a little girl. She would dredge the spam single (she sliced them) in egg and coat it in cracker and fry it in a pan. It was my favorite thing ever. I think you could do something of the sort backpacking but minus the egg? Maybe coat it in oil and then cracker?
We did something once on a day hike with corned beef, but I think spam would work too. We bought those instant flavored mashed potatoes, added water in the bag, fried the beef (insert spam here) in a pan, then covered the beef with the potatoes to warm. It was heaven.
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sarbar
Trail Wise!
After being here since 2001...I couldn't say goodbye yet!
Posts: 1,030
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Post by sarbar on Jul 5, 2016 7:22:50 GMT -8
hippiebutterfly, you sure could! Use bags to do the dredging. But also, you could use OvaEasy eggs - they taste great and work well.
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Post by Lamebeaver on Jul 5, 2016 10:25:37 GMT -8
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Post by Magnus B. on Sept 5, 2017 19:32:34 GMT -8
I am a born again Spammer! I will fry it up with eggs while hiking. It is also great on bannock or a biscuit as a little sandwich. I also use it either in Spam Ramen Pad Thai, or Spam Pad Thai. I made a video on how to make it: youtu.be/6y2X2LNgvHk
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ErnieW
Trail Wise!
I want to backpack
Posts: 10,029
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Post by ErnieW on Sept 10, 2017 8:16:17 GMT -8
I dice it up so that I have a lot of little cubes less than 1/4 inch. Maybe toward a little smaller. I then cook on medium heat in a non-stick pan until some of the fat renders out into the pan. I turn up the heat some and keep stirring. The little pieces start to toast up to crunchies. I know it is about ready when some of them pop and jump out of the pan. I drain them, put them in a bowl with a paper towel and pat them to de-oil them some.
They are great in eggs, quesadillas or just plain.
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