TorontoBuilder
Sapientia et Doctrina Stabilitas
"Spam, don't knock it til you've fried it."
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Scam Alert. Members are reminded to NOT send money to buy anything. Don't buy things remote and have it shipped - go get it yourself, pay in person, and take your equipment with you. Scammers have burned people on this forum. Urgency, secrecy, excuses, selling for friend, newish members, FUD, are RED FLAGS. A video conference call is not adequate assurance. Face to face interactions are required. Please report suspicions to the forum admins. Stay Safe - anyone can get scammed.
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Several Regions have held meetups already, but others are being planned or are evaluating the interest. The Ontario GTA West area meetup is planned for Saturday April 26th at Greasemonkeys shop in Aylmer Ontario. If you are interested and haven’t signed up yet, click here! Arbutus has also explored interest in a Fraser Valley meetup but it seems members either missed his thread or had other plans. Let him know if you are interested in a meetup later in the year by posting here! Slowpoke is trying to pull together an Ottawa area meetup later this summer. No date has been selected yet, so let him know if you are interested here! We are not aware of any other meetups being planned this year. If you are interested in doing something in your area, let everyone know and make it happen! Meetups are a great way to make new machining friends and get hands on help in your area. Don’t be shy, sign up and come, or plan your own meetup!
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TorontoBuilder
Sapientia et Doctrina Stabilitas
I grew up eating fried eggs and spam. I dont despise it, but I'd rather eat something else instead.
DPittman
Ultra Member
I have memories from my childhood when once in a blue moon an older sibling would fry up some spam and we make a sandwich with that and cheese and I thought it was delicious. I've tried to recreate that memory a couple times in the last 30 years and it has not been the same. Recently I tried feeding it to my kids and they thought it was pretty gross. I'm sure they grind up more hair and hide in it than they used to cuz that is what it smells and tastes like now.
TorontoBuilder
Sapientia et Doctrina Stabilitas
Just as an aside, pre-covid when I used to visit heritage pork producers to buy pasture raised pork bellies, and butt roasts for making bacon and capicola, I'd ask them for small cut off portions they'd usually grind for sausages, and I'd add that to my own trimmings to make my own canned ham and spam substitutes. Way better when you're in control of the salt, nitrates, and seasonings.