The CookingBites recipe challenge: minced/ground meat or fish (or meat alternative)

I had to find out if it would work. I figured I didn’t need to freeze the, er, meat. Worst case, is it even possible to ruin Spam?

Feel free to imagine Also sprach Zarathustra (the monolith sequence from the movie 2001: A Space Odyssey) playing while you look at this picture. I certainly did.

CE66CA76-4B9C-407A-A2AB-20C14268A7F8.jpeg


Unlike other meat-ish things, Spam slices evenly.

91731747-CC0E-410D-81A8-421DC8E7AD4B.jpeg


I also didn’t need to freeze the components of the grinder, which is so crucial when grinding raw meats. Not so here.

7341EDF6-4A19-45BF-A2FA-5596851A3823.jpeg


I will make something with this, which I am calling:

Deconstructed Spam

Did I just turn it back into ham?
 
I had to find out if it would work. I figured I didn’t need to freeze the, er, meat. Worst case, is it even possible to ruin Spam?

Feel free to imagine Also sprach Zarathustra (the monolith sequence from the movie 2001: A Space Odyssey) playing while you look at this picture. I certainly did.

View attachment 86962

Unlike other meat-ish things, Spam slices evenly.

View attachment 86963

I also didn’t need to freeze the components of the grinder, which is so crucial when grinding raw meats. Not so here.

View attachment 86964

I will make something with this, which I am calling:

Deconstructed Spam

Did I just turn it back into ham?

Can't wait to see what you do!
 
5C485207-87B2-48AC-A6A3-3772D939B383.jpeg


Corned Spam Hash. As Anton Chekov famously said, Spam that's shown in the first act must be used by the third act. He might well have been talking about a gun in the context of a play, but no matter. The point is, I showed you ground Spam, and here's where it ended up.

The corned part is achieved by adding a seasoning that's used to make corned beef. It won't trick you into thinking it's actual corned beef, of course: the consistency is different, and the Spam has its own flavor. But, it tastes good. And, be honest: if you put a fried egg on something, you're going to eat it, right?
 
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Nothing ground (meat)-breaking, but it works:

Recipe - Italian Turkey Sausage

I used this in the one-pot spaghetti I made yesterday, in place of the usual Italian sausage I'd normally reach for:


I'll say the seasonings in the mix certainly did come through, and combined with everything else, the fact that it was turkey and not pork wasn't all that noticeable.
 
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