Dismiss Notice
Join Physics Forums Today!
The friendliest, high quality science and math community on the planet! Everyone who loves science is here!

The SPAM lovers page

  1. Aug 1, 2006 #1

    wolram

    User Avatar
    Gold Member

    A few ways of cooking with spam to get your taste buds titivated.

    http://www.pitt.edu/~blair1/spam-recipes.html.

    add your favorities.
     
  2. jcsd
  3. Aug 1, 2006 #2

    Evo

    User Avatar

    Staff: Mentor

    Crispy fried spam is good, if you like spam. :uhh:

    When I was young and poor and living in condemned housing in Washington DC, my dad would send me care packages, I'd get cans of spam along with other items. :bugeye: I could always tell what my mom put in the box, she knew my love for baba au rhum and smoked turkey. :tongue2:

    I made up great casseroles using spam or hot dogs. Pork chops were only 79 cents a pound then, and that was a luxury I bought once a month.
     
  4. Aug 1, 2006 #3

    Pengwuino

    User Avatar
    Gold Member

    Did someone call?

    Oh, that kind of spam.
     
  5. Aug 1, 2006 #4

    wolram

    User Avatar
    Gold Member

    B b but i thought you were all way rich, what the heck is baba au rhum?
    it sounds like some thing one would dip a babies dummy in when teething.
     
  6. Aug 1, 2006 #5

    Evo

    User Avatar

    Staff: Mentor

    Ack, no.

    "A rum baba or baba au rhum is a small yeast cake saturated in liquor, usually rum, and sometimes filled with cream. It is most typically made in individual servings (about a 2" tall slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes. The term baba is a generic Polish name for a kind of yeast cake, abundant in Polish cuisine.

    Legend
    The story has it that this pastry was invented by a French chef for exiled Polish King Stanislas Leszczynski in Lorraine in the eighteenth century. According to the legend, the King really enjoyed The Arabian Nights and the dessert's name comes from Ali Baba, one of the book's main characters."

    http://en.wikipedia.org/wiki/Baba_au_rhum

    recipe

    Baba au Rhum

    1/2 cup milk
    4 teaspoons active dry yeast (1/2-ounce)
    2 cups bread flour
    3 large eggs
    2 teaspoons sugar
    Pinch salt
    1 teaspoon orange zest
    1 teaspoon lemon zest
    1 unsalted stick, melted but not hot
    Rum Soaking Syrup, recipe follows
    1/4 cup dark rum
    Sweetened Whipped Cream, accompaniment
    Fresh berries, accompaniment

    In a small saucepan, scald the milk over medium heat. Remove from the heat and cool to lukewarm (110 degrees F).
    In the bowl of an electric mixer, combine the milk, yeast and 1/2 cup of the flour and let sit until foamy. Stir to form a sponge and let rise until doubled, about 20 minutes.

    Beating with the paddle attachments, add the eggs 1 at a time, followed by the remaining 1 1/2 cups of bread flour, the sugar, salt, and zests. When a soft dough forms, slowly beat in the butter to make a smooth dough. Let rest for 20 minutes.

    Preheat the oven to 375 degrees F. Butter and flour a large baba mold or 9-inch bundt cake pan.

    Place the dough in the prepared pan, cover with plastic wrap, and let rise in a warm, draft-free place until it has nearly reached the top of the mold, about 40 minutes.

    Place on a sheet pan and bake on the middle rack of the oven for 30 minutes, or until the top of the baba is golden brown and the sides have begun to pull away from the pan slightly.

    Remove from the oven and cool on a wire rack for 10 minutes. Set the wire rack over a sheet pan. Using a toothpick or skewer, poke holes all over the top. Pour the warm syrup over the warm cake and let sit until the liquid is absorbed, about 5 minutes.

    Turn the baba out onto the wire rack and let drain over the sheet pan for 30 minutes. Slowly drizzle the rum over the top in 2 additions.

    Transfer to a cake platter or stand. Serve with the whipped cream and fruit.


    Rum Soaking Syrup:
    3 3/4 cups water
    2 1/2 cups granulated sugar
    4 teaspoons lemon zest
    2 tablespoons orange zest
    1 vanilla bean, split in 1/2 lengthwise and seeds scraped
    10 tablespoons dark rum

    In a medium saucepan, combine all of the ingredients except the rum. Bring to a boil and stir to dissolve the sugar. Remove from the heat and let stand for 30 minutes. Add the rum.
    Strain through a fine mesh strainer and discard the solids. Cover to keep warm for soaking the baba.

    Yield: 4 cups


    Sweetened Whipped Cream:
    2 cups heavy (whipping) cream
    2 tablespoons confectioners' sugar
    1 teaspoon dark rum

    In a large bowl, beat the cream with an electric mixer at medium speed until frothy. Add the sugar and rum and beat until the cream holds soft peaks, being careful not to over beat.
    Cover with plastic and refrigerate for up to 1 hour before serving.

    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24500,00.html
     
  7. Aug 1, 2006 #6

    wolram

    User Avatar
    Gold Member

    With all that work you have to like some one very much to share :smile:
    it does sound nice though.
     
  8. Aug 1, 2006 #7

    Evo

    User Avatar

    Staff: Mentor

    That's why I buy them in cans. I would never go to that much trouble.
     
  9. Aug 2, 2006 #8
    I still don't get it :uhh: :rofl:
     
  10. Aug 2, 2006 #9
    i think this thread is still asking for trouble. as soon as it reaches the 2nd page people will not read the first post snd, hey whalah, there comes the spam

    i have never eaten spam, i come from a far too posh family:biggrin: not

    i dont realy want to try it, i thinnk ill stick with the trifles
     
  11. Aug 2, 2006 #10
  12. Aug 2, 2006 #11
    (You people do love spam, right?)
     
  13. Aug 2, 2006 #12

    Lisa!

    User Avatar
    Gold Member

    Is spaming allowed in PF? :uhh:
     
  14. Aug 2, 2006 #13
    In this thread it is. Everyone here loves spam.
     
  15. Aug 2, 2006 #14

    BobG

    User Avatar
    Science Advisor
    Homework Helper

  16. Aug 2, 2006 #15

    Lisa!

    User Avatar
    Gold Member

  17. Aug 2, 2006 #16
  18. Aug 2, 2006 #17
  19. Aug 2, 2006 #18

    wolram

    User Avatar
    Gold Member

    How can you people besmirch the name of one of the most loved food products ? in my early teens i the joice of spam or corned beef sarnies,
    i chose, spam on mon, spam on tues, spam on weds, spam on thurs and
    spam on friday.
     
  20. Aug 2, 2006 #19
    what about the weekend


    this spam has gone off!!!!!!!!!!!!!!!!
     
  21. Aug 2, 2006 #20

    turbo

    User Avatar
    Gold Member

Know someone interested in this topic? Share this thread via Reddit, Google+, Twitter, or Facebook

Have something to add?



Similar Discussions: The SPAM lovers page
  1. Porphyria's lover (Replies: 4)

  2. Robot lover (Replies: 8)

  3. For sheep lovers (Replies: 14)

  4. Bluegrass lovers (Replies: 3)

Loading...