If you think we're here to hate on Spam, you're wrong, at least in a historical context. We love the theory behind Spam. Created (and we do mean "created"-- Spam does not, in fact, grow on trees) in the 1930s, Spam was big during World War II for obvious reasons. Food shortages weren't uncommon. Items that didn't spoil were heavily sought after. Soldiers needed shelf-stable goods and, as a bonus, Spam's packaging allowed it to be packed easily and shipped in large quantities.
By definition we have no problem with Spam. Sold in over 40 countries around the world, it's arguably pretty darn popular.
However, it is also, arguably, jellified meat, to use my newly created technical term.
Here's the catch. You, dear users, appear to like it. Of the recipes calling for Spam on MyRecipes.com, 80% are community recipes, meaning that you liked them so much that you typed them up and added them to our recipe file. Loud and proud you say, "I like Spam!" in your
Spam may be one of the only ingredients that you can eat straight from the can at room temperature, chilled, grilled, baked, or fried. And for that, we love it, even if it does make a "slooshing" noise as it slides from its tin home.
What recipes do you want to learn about? Come back each Thursday as we revisit the classics in our recipe collection!