I've written here before about the gourmet restaurant that was serving Spam, of all things, to its up-scale clientele, and apparently getting rave reviews. I swore way back in the poverty days of grad school that I would never put that stuff in my mouth again, but the article piqued my curiosity.
I tried some and found it quite palatable if it were cut thin and grilled crisp. Makes a good substitute for breakfast bacon and can even be used in a pasta carbonara. It also keeps really well in its spiffy little cans and that's a real plus for me considering my lifestyle.
The other day I discovered a further improvement. Before slicing it into thin pieces for the griddle, I stood a "loaf" of it on end and cut it straight down the middle. Then I slice it into individual pieces about 3mm thick. You should get sixteen or seventeen slices out of each half that way. Four of five of these half-size slices are sufficient for a tasty breakfast, shown above with a salsa omelet and some of the last of my peppers.
OK, I guess I broke my oath.