SPAM also makes a nice gift for those who have everythin else.
Posted on 11/16/2012 10:22:07 AM PST by Kartographer
Yes, a bit.
Fried Spam sandwich with mustard. Yum.
Ben! You can make mac & cheese better and cheaper than that box stuff from Kraft.
You can buy powdered cheese (dehydrated cheddar cheese) online and mix it with powdered milk, powdered butter and water, heat the mixture and then combine it with boiled macaroni. Tastes great, hasn’t the additives of Kraft Mac & Cheese box stuff, and is far less expensive because you’re not paying for packaging.
If you want the actual recipe, I will post it here.
SPAM also makes a nice gift for those who have everythin else.
Sliced Spam, right out of the can, or fried, or baked.
Open a can of pineapple, [slices, chunks, or crushed, doesn’t matter.]
Pour pineapple juice over dehydrated bell pepper and dehydrated onions, let set a few minutes, pour mixture over Spam and pineapple then add sweet and sour sauce.
“Diets with high saturated fat may raise one’s risk of coronary heart diseases, and due to this, someone who considers their health often avoids spam. Even more, the fatty substance in pork might get deposited in your body and becomes the root cause for heart attacks and other coronary heart associated diseases.”
I have a feeling that when the SHTF, people are going to get plenty of cardio, so they really won’t have to worry about a high-salt or high-fat diet.
FWIW At my local Sam’s Club the DAK Premium canned hams are actually cheaper than Spam. Lower in fat too. DAK comes out to $2.96/lb while Spam ends up at $3.15/lb.
I’ve had Tabasco Spam in Japan. Very tasty and cheap.
Thanks!
Yes. Spam musubi. I make it quite often.
Bacon Spam! Yum! I bought a can at Big Lots to try it. Wanted more. They had no more. None at the regular supermarkets. Then I found it at the WalMart Superstore and stocked up!
I’ll look at Walmart for the bacon Spam - thanks.
Poverty Cooking Chapter 2 Menu Fatigue
Menu fatigue is a real thing. The military has recognized that and gone to 14 day menus.
If you try to feed someone the same thing, day after day, morale suffers and efficiency falls off. Rice and beans, or beans and rice is not much of a choice. Especially for children.
That doesn’t mean you have to load up with a bunch of different foods to get different meals. One thing you can consider when purchasing something is how many recipes it can be used in. The more versatile, the better. I rarely buy single menu use items.
Personally, I have some basics that are always around. Mirepoix (2:1:1) of onion, celery and carrot are the basics for most stocks, soups, and many meals.
Since I live alone, fresh celery will go bad before I use it all, so I dehydrate the left-over celery right before it starts to turn. Same with carrots. Onions keep if you store them correctly. I actually prefer to use re-hydrated carrots and celery for stocks. I think the flavor is better and richer.
The basic spices I always have on hand are garlic powder (not garlic salt), pepper, thyme, oregano, basil, cinnamon, dill, sage, cumin, and chili powder. You can do a lot with those, and most, can be grown around the house.
Main meals should include meat, starches, and vegetables.
Meats can be a problem. Beef is expensive. Pork is expensive. Chicken is expensive. Hunters or those that have family that hunt can get by for less.
Starches are generally inexpensive. For starches like pasta and rice, 2oz of dried product per serving is the minimum for meal planning.
Veggies can often be found on sale, with fresh vegetables in season being cheaper than vegetables out of season. Vegetables can be grown at home, with a little effort. I generally only use fresh tomatoes when they are in season, and use canned tomatoes when they are out of season.
A reasonable about of versatile ingredients can help to keep morale up, and overcome menu fatigue.
This excerpt is covered under the Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
/johnny
However, this jogged my memory. Forty some odd years ago, my Granny gave us a gift of a huge supply of food, because we were moving out of state and very poor.
One of the tastiest items was a quart size can of a whole chicken in broth. I used that chicken for several tasty meals, and the broth made the best homemade noodle soup I ever ate. I can't remember the brand though. I am wondering if I could get a quality product by canning my own, since we have lots of chicken specials now.
This weeks specials at the super market had veggies and beans for less than 40 cents per 1 lb. can, so I stocked up with several cases of the items we like the best to add to our stash. I also had coupons for several varieties of rice to add to that. Day after election, I have 1/2 of stock funds in my IRA liquidated and in a money market/treasury account.
I am going to pull out what I need for the next year now, before taxes go up.
/johnny
Is this done in a frying pan or are you frying the spam up by itself? Sounds delicious.
Sofrito is useful for those dishes that can benefit from it. I didn't really learn Mexican cooking until I learned it from my line cooks, when I ran commercial kitchens and New Mexican cuisine from an 80-year old crone that didn't speak a word of english, when I was living in New Mexico.
Life is learning.
/johnny
/johnny
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