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Post by tillystar on Jun 25, 2009 9:37:28 GMT
Mr Star recently, for reasons that are beyond me, got obsessed with trying Spam on the BBQ. So we did. It is actually really very tasty and goes nice and crispy. I guess BBQing can make anything taste good, but after two very thin slices I felt quesy. Its all the fat and salt
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Post by lagatta on Jun 25, 2009 11:21:33 GMT
I have seen canned wieners or variants thereof in several European countries, including a lot of halal ones made from all-beef or poultry.
Why is Spam so expensive in Mexico? Do only Yanqui tourists eat it?
imec, smoked meat is a type of pastrami. I believe the origin was in Romania, and it derives from a Turkish preparation. There is a sheep farm stand at the Jean-Talon market that sells mutton pastrami, which would be more like the original (which was also made from goose).
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Post by imec on Jun 25, 2009 11:50:21 GMT
imec, smoked meat is a type of pastrami. Yep, and Pastrami is a type of corned beef - the "corned" part referring to the the fact that the meat is brined. Pastrami differs from plain corned beef in that after the brining, it is spiced differently and then smoked.
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Post by bixaorellana on Jun 25, 2009 16:41:14 GMT
Speaking of obsessed, now I can't stop thinking about mutton pastrami.
I was actually going to buy Spam and pan fry it as an experiment after all the conversation here. It has to be at least 20 years since I've eaten it. No idea why it's so expensive. The supermarket is part of a chain from northern Mexico, thus useful for occasionally finding American products -- products that probably don't sell at all here.
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Post by hwinpp on Jun 27, 2009 5:06:11 GMT
I have seen canned wieners or variants thereof in several European countries, including a lot of halal ones made from all-beef or poultry. Why is Spam so expensive in Mexico? Do only Yanqui tourists eat it? imec, smoked meat is a type of pastrami. I believe the origin was in Romania, and it derives from a Turkish preparation. There is a sheep farm stand at the Jean-Talon market that sells mutton pastrami, which would be more like the original (which was also made from goose). I know the Turkish stuff, it's excellent. Have forgotten the name. It's coated in a half- inch thick garlic paste.
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Post by lagatta on Sept 29, 2010 11:50:02 GMT
Oh, I want that Turkish stuff. I wonder if it could be found in Turkish immigrant shops in the Netherlands and Germany? Do try to think of the name.
imec, next time you're in Montréal you should pick up a corned brisket - it keeps well enough to take home on a plane.
Bixa, non-tinned "saucisses de Strasbourg" similar to frankfurters, are easily found in French supermarkets and shops.
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Post by Don Cuevas on Sept 30, 2010 5:37:07 GMT
I've also made pastrami at home: A dry spice, garlic, sugar and salt rub is applied to the brisket (the recipe actaually called for flanken, but we couldn't get that.) After a week of curing in its plastic bag in the fridge, it was hung up to dry some by a cord though its narrow "neck". I then took it to a friend who built a smokehouse for the purpose, and I think it smoked less than 8 hours.
Still it needed simmering or steaming. That took several hours.
A higher fat content makes the best pastrami.
I should have a picture here somewhere of a pastrami sandwich at Irving's Deli, Livingston, NJ. just to drive you all crazy with cravings. ...Later, maybe.
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Post by Deleted on Sept 30, 2010 14:13:30 GMT
I cannot leave NYC under any circumstances unless I have had one huge pastrami sandwich prepared for me that I can take back to eat in my hotel room with a couple of beers.
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Post by joanne28 on Sept 30, 2010 15:08:20 GMT
There is corned beef (not the tinned type), there is pastrami and there is smoked meat. They are not the same. There are similarities but as a former Montrealer, I have to stand proud and say Montréal smoked meat is the best.
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Post by mich64 on Oct 2, 2010 0:26:54 GMT
I had never eaten Spam (also named Klik in Canada) until this past summer while vacationing at the family cottage up north. They fried it for breakfast along with the typical peal meal bacon, maple bacon, sausage and eggs.
This was all cooked on the BBQ. The eggs were the most interesting, they took muffin pans and sprayed with Pam and broke an egg into each and onto the BBQ the pan went after all that meat was cooked!
When trying the Spam, I suddenly turned into a 3 year old, scrunched up my face, opened my mouth and let it fall out onto my plate! The most horrible texture and taste I think I have ever experienced. YUCK. Thank goodness only my husband seen this and he could not stop laughing at me.
I frequently eat Tuna from the can but that is it.
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Post by lagatta on Oct 3, 2010 13:25:38 GMT
Klik is a different brand of the stuff (and yes, I believe it is more common at least in Eastern Canada than Spam is, if only for reasons of cost). And confusingly, the Lebanese-Canadian company CLIC (tinned beans, grains etc) also puts their name on halal tins of beef, chicken and turkey yucky stuff. Aha! Klik is Maple Leaf's brand of "luncheon meat" (the industry name for that stuff): www.mapleleaf.com/en/market/butcher/canned-meat/luncheon-meats/maple-leaf-klik-luncheon-meatThey have a whole line of the stuff: www.mapleleaf.com/en/market/butcher/canned-meat/luncheon-meatsI thought Zabiha Halal luncheon meat was from Maple Leaf, but it is from Maple Lodge (another company; don't know if they are connected. Nothing to do with luncheon meat, but I had roasted various vegetables (eggplant/aubergine, wedges of small potatoes with garlic and herbs, sweet flat red peppers (not bell peppers) and onions, cubes of butternut squash) and made a little nest with some of each in a tapas dish and broke a peewee egg in the middle, egg topped with a small amount of pecorino romano. Very nice breakfast! I don't use PAM; I use real oil with a silicone pastry brush if I want to use it very sparingly.
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Post by mich64 on Oct 3, 2010 22:54:52 GMT
Hi lagatta, I thought they were the same, but I guess the word should have been similar. I do not use Pam either, but when at the cottage it is easier to keep. Your vegetable/egg breakfast sounds delicious!
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Post by lagatta on Oct 4, 2010 0:10:18 GMT
Well, I'd have a hard time surviving without olive oil, so I'd take a little bottle. If I just want to take a small bottle (such as 250ml) I keep those little sesame oil bottles from Loblaws (President's Choice) or similar ones, and refill them with olive oil. And the silicone brush is very useful if grilling, which one does a lot at cottages and camps.
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Post by mich64 on Oct 4, 2010 19:10:29 GMT
Good idea about using the smaller bottles, I will mention that to my cousin, or maybe next year I will just bring her a little bottle. I too am a lover of Olive Oil. I have a bottle sitting out on my counter by the stove always!
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Post by bixaorellana on Oct 5, 2010 0:52:35 GMT
I love olive oil and use it for most of the things that other people use butter. However, Pam does have its uses. The example Mich used, of being able to cook a bunch of eggs at one time in a muffin tin would be one use. It's also good if you have to turn out a lot of muffins for an event, or want to make absolutely sure that cake comes out of the pan in one piece. Using it on a casserole dish before adding the ingredients and putting it in the oven makes for easier cleanup.
It's possible to use a very light spritz of Pam for its non-stick benefit, than whatever other oil or butter is preferred for the rest.
One of my sisters put olive oil in a pump spray bottle for use when she was on a diet.
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Post by Deleted on May 10, 2015 8:46:26 GMT
I opened a can of Zwan today and made it almost halfway through before I was totally repulsed.
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