Making SPAM At Home | But Better
HTML-код
- Опубликовано: 10 сен 2022
- Nobody knows how SPAM is made, but I think we can figure it out.
Get My Cookbook: bit.ly/JWCookbookAmazon
Additional Cookbook Options (other stores, international, etc.): bit.ly/TheJWCookbook
FOLLOW ME:
Instagram: / joshuaweissman
Tik Tok: / flakeysalt
Twitter: / therealweissman
Facebook: / thejoshuaweissman
Subreddit: / joshuaweissman
Discord Server: / discord
---------------------------------------------------------------
Full Recipe: www.joshuaweissman.com/post/m... 
Хобби
I love how this channel went from teaching me how to realistically cook dishes at home to just watching Josh cook.
Yeah this shit is getting expensive lmao
Ex-cook here! creativity is your friend when cooking the only two experience and knowledge skills you really need are knowing how not to blast the fuck out of your food "Heat is the enemy of flavor" being a well known saying in kitchens, and how to season by feeling. You can always start by following recipes to learn the basics and like my old sous chef used to say it's easier to add more seasoning than remove it. If you wanna make great food for cheap think of recipes you grew up with and use technique to make it better trust me you can always make a pb&j sandwich taste like a $20 sandwich by adding some nice cheese and frying it in butter.
Well, he taught us how to start cooking. Now he expects us to evolve with him. Follow great papa son and you’ll be fine.
He has a library
@@williambolster8047 you want us to cook in a library?
He milled his own flour, he outpizza'd the hut, he made everysingle dish by himself and only, I wonder if he will make his own milky way at this point
I mean, he's made his own Butterfingers, Snickers, Twix... I wouldn't be surprised if he made a Milky Way someday!
Milky way would be out of this world
@@Cringey_Catholic I think they meant the galaxy
@@redyrous Oh, shoot, you right! I guess I just have food on the brain. ^^U
Side note: Now, I want a candy bar!
@@Cringey_Catholic I thought the same :)
My Grandmother would love this. She lived through the great depression in Newfoundland, Canada and never stopped eating like it. Even when I was growing up in the 90's it was all soups, stews, spam sandwiches, hotdogs & beans etc. And it's funny because now, even though I have money of my own to eat other things, those budget meals are still some of my go-to comfort foods.
Those comfort foods will always have a place in the heart.
Soups and stews are the best. Spicy and hydrating in the summer, warm and comforting in the winter, ideal to use up ingredients, easy to put lots of fresh veggies in and very affordable.
Josh: Homemade SPAM
Also Josh: Homemade bread
*5 years later…*
*Homemade appliances*
10 years later: homemade home
20 years later: homemade planet
40 years later: finally finishes assembling couch from Ikea.
Next decade: Homemade chef...his kid.
next million year homemade dead body
Josh you should show us how you normally stock your pantry and cupboards when it comes to foods you should always have for meal prepping 😁
I like this idea!
follow Internet Shaq 😅 I think he have video on it, but not sure
A small series or a longer video about the meals he makes in a week would be really cool.
Yes please, I suck at this lol
Gonna be like $1000 of stuff with everything he makes
I’m from hawaii and I have spam almost every day and use it for spam musubi. And I appreciate that you love spam. A lot of people that said they hate spam is mainly because they’ve never tried it.
Fr bro. And if we getting fancy, could put the glaze on it.
Musubi was my first thought!
People are generally trying to avoid “processed food” these days.
The way I see it, if you didn’t grow it yourself you have no clue what is in it.
That being said, SPAM is one of my most guilty of pleasures and is something that is ALWAYS in my pantry. There really is no limits to what you can do with the stuff.
@@waynehoffman456 SPAM Hash is one of my favorite easy to make dinners. Cube up some SPAM, potatoes and large pieces of onion (about 3/4in thick, then cut each ring in 8ths; ie 4 cuts like a clock), cook everything in an bit of oil until browned (usually potatoes halfway done, add onions, then the SPAM), few cloves of minced garlic, paprika and dry cilantro or parsley, salt and pep to taste.
If you know of the condiment "Tiger Sauce" (it's big down here in SE TX/LA but I'm pretty sure can find it nationally), good drizzle of that or other hot sauce of choice and prepare to eat yourself into a coma.
@@d34dR0d3n7 I make my own hot sauce with habaneros, garlic, ginger, and apple cider vinegar. Ferment that for 14+ days, then blend with peaches…
Thank you for your suggestion! Sounds GREAT!
This is exactly what I needed. We only eat meat processed on our farm but the one meat product I go out and buy is still Spam... but now I'm going to try and make it! Wish me luck!
Was it good?
You know what else you should also try?
Making beef bacon, that's what! 🥓 😋
I haven't gotten the ham yet to try it unfortunately. Is beef bacon made the same way as pork?
@@mariakoo8723 It does require beef belly, or rib, a dry brine rub similar to normal bacon, & needs to undergo the same smoking process.
I’ve seen almost every video now and I’m contemplating buying your book. I thoroughly enjoy your channel❤
This man is so picky, but the fact that he likes spam has restored my faith in him 😌
facts, spam is like king of cheap processed food. I was surprised by his enjoyment of spam when he more or less picks on everything else. a good surprise to say the least.
His team is so biased tho lmao.
He said Spam was a sponsor before. You do not talk bad about sponsors. So of course he likes it. That doesn't mean he likes it.
@@D4NNYF00 Honestly, it's pretty fair that he wins a majority of but betters, the goals of the foods that he goes up against have significantly different priorities that he does. The foods that he compares to often have to be either shelf stable for months if not years, easily reheatable from frozen, or easily and quickly made by a barely trained minimum wage employee while also minimizing costs wherever possible; while Josh's food only has to be as good as possible for at most 20 to 30 minutes after they are made, so Josh is almost guaranteed to win a blind taste test.
This does well to show that making food yourself will pretty much always be more rewarding if you buy something pre-cooked, but he sometimes fails to understand that the point of fast or microwaved foods is to maximize convenience while lowering costs, which makes parts of this series feel disconnected from reality sometimes.
@@steakinabikini7 It's actually not the processed mystery meat everyone thinks it is it's only 6 ingredients. pork/ham, salt, water, potato starch, sugar, and sodium nitrite. Less than most grocery deli meats
I used to sport this for breakfast: Everything Seasoned Bagel, Mayonaisse, seared spam, two over-easy eggs, cheese of choice (white cheddar, gouda, colby, etc), and sometimes put on some sliced poblano peppers. Excellent breakfast for kings.
that sounds amazing
Shi.... I might have to try....
Didnt the sodium kill you
I approve this message!
0 vegetables, 0 fruits, 0 fiber (except the sesame lol). Definitely a breakfast for kings that want to stay healthy... Lol
I love spam and never ate a bunch of it because of the sodium intake lol, but a friend of mine told me to slice and soak the spam in ice water for at least 5-10 minutes before cooking to help get rid of some of the salt and I gotta say it works!
Josh will you do a kitchen haul of how stock the kitchen, staples you buy for the fridge, and pantry? 😍 Meal prepping some fancy yet simple to make food would be amazing too, I start nursing school in a week and could use the tips!
One of my favorite meals really is spam and a fried egg on rice. It’s easy and absolutely delicious. I feel like making spam may be a little too much effort than just getting it, but that SLT sure did look good
Hell yeah. Fry it nice and crispy. Put some sushi vinegar and soy sauce in the rice. Runny egg. Mmmmmmm
Is this a bad time to say that I eat the fried spam with mayo and egg..? 😅 Cuz that actually tastes great as a toasty breakfast sandwich.
@@rllgr3356 i eat spam in a sandwich with mayo cheese and egg. Its good!
Howzit Hawaiian
Put some brown gravy on that and you got a Spam Loco Moco. 🤙
Now I'd like to see Josh make his own corned beef.
This is easy. Just brine brisket lol.
i believe he already did that, search for it cause i think he covered Ruben sandwitches
Corned beef is nowhere near as difficult as making spam from scratch
corned beef is not spam?
@@dedoyxp you can find potted corned beef in the canned meat section of your grocery, but they are not the same. Spam is kind of like an all-pork seasoned and cured hot dog meat. Not the same as that but similar. Corned beef is just a beef brisket that has been brined with pepper corns. Potted corn beef is just chunks of corned beef packed into a can like canned tuna.
I love this. I've always loved spam and eggs and toast for breakfast, and even with eggs and rice so this looks great. I am going to have to make this and try the Spam L. T.
My go to spam dish is pasta salad with fried cubed spam mixed in. I tried the turkey one and its less salty and still good. I cant have alot of salt so it works for me. So delicious
Spam has a unique taste that I love. I'm curious if this actually comes close. Growing up in Hawaii, generic luncheon meat never met the mark.
Make it and find out
Generic luncheon meat is probably more like TREET than SPAM, and they're very different even though they both come out of similar blue cans.
In Germany (at least here in the south, I don't know about the rest of the country) we have a long tradition of making homemade spam-like pork in glass jars as a way to preserve the meat, with lot's of different flavor profiles. That's why I never understood the hate for spam, as that just seemed like a mass market version of what I can get from every local butcher around here. Absolutely Love the stuff.
That’s what I think. If people served it and called it French pâté, no one would bat an eye. I’m in Germany, too but a bit further north and we have those as well plus Frühstücksfleisch that is literally sold in the same tins as Spam.
OMG, i wish I could learn preserving my meat like you guys❤
Lol of all the European countries, you guys are definitely the one i'd have pegged for inventing it before we imported it along with German immigrants and made it American. Kind of ironic when you consider why it became so popular in the US in the first place, both during the later half of the depression and then WWII it was a staple food product, and it was well liked among the troops since it gave them a good high protein and calorie source of food that they could combine with basically anything to make a delicious meal. I've been trying to learn to use more cheaper ingredients rather than cooking lots of beef, and Spam is definitely something I've been meaning to incorporate more of at some point since my sister already has mutsubi molds as well that I can borrow lol.
After seeing that sandwich I literally went to my local store and got Spam... Now I'm in my kitchen making grilled cheese Spam sandwiches and I haven't been this excited for food for a long time. 😋❤️😁 Thanks Josh.... 👍
Josh's recipes are always over the top with yumminess
I’ve made Spam a few times and I call it “pork terrine” lol. The only problem I have with the original ( besides the price!) is the saltiness. Homemade is much better.
i just buy less sodium
Yeah same--I always end up grabbing the one with less sodium. Honestly REALLY helps, whether you're eating it marinated or just straight up fried.
I think we all know why it's super salty, very original way of conserving meat for a while 👍. My mom told me to just put it in a water bath to dissolve the salt, I think it works...
@@carl8468 admittedly, never thought of that. Now embarrassed.
"Porterfield" is how my tab auto-corrected "pork terrine". Snobby, bad tab. Bad tablet!!
But yes, excellent idea.
I've never tried spam, but I just know this is going to be revolutionary.
Spam is a sort of pork and it tastes really good when you cook it right in my opinion
@@AnarkyGamer187 I mean, I know what it is! I see it in some online recipes, but I've wanted to get around to trying it myself someday.
@@Cringey_Catholic Just head into your local grocery store and ask if they've got any
Me too! Used to live in 🇨🇦 and it was not common to eat that out there lol
Cheers from San Diego California 🇺🇸
@@JohnHausser Eyyy thats where I was born
Quick tip: For anyone doesn't like how salty spam is. Simmer it in plain water for 5 minutes. It much less salty after. Although it is also less firm. I use it in fried rice which has other salty ingredients and can easly get too salty.
I usually buy the low sodium version for this reason. It’s not nearly as salty as the original.
I prefer treet it's a different brand, it's less salty. Tastes slightly different. It's made by armour (the Vienna sausage people)
I got good memories of spam, Associate it with vacation, cubed through macaroni or some other pasta, usually the first or second day after having arrived at our camping.
You should make a new series called “but home made” where literally everything is made from scratch, even the oil🤣
Idk it oil home made if you dont grow the veg that makes the oil.
@@richardmenz3257 Got to make the garden too.
@@Propulus get your own dirt with a worm farm
@@Weppi4 all we need is a shovel
to make an apple pie from scratch, you have to first create the universe
I literally made myself a spam lettuce tomato yesterday. Today you fancified it. You really keep me on my toes Joshua.
Nothing like a good ol SLT sandwich
Always great videos! This looks like something I'll have to try, could probably make the ultimate spam musubi.
A fun fact about Spam is that it was dying out as very few people were eating it, because people had got tired of it after the war, as it was excessively available and widely eaten during that period, and after the war ended actual agricultural foods became available again.
Until the Spam sketch with a song by Monty Python, and then it being on their album, revived it and put it back into the public consciousness in the 70’s, and suddenly it became popular and profitable again.
IM SO GLAD YOU DID THIS! Spam is a super popular food here where I live in Hawaii! We usually tend eat it with some rice and scrambled eggs, or a super popular snack, a musubi. My favorite was of doing spam, is to cook it with a sprinkle of brown sugar. Once you add the brown sugar, it takes the flavor from a 7-9, it’s a great food for breakfast, but don’t eat a whole ton of it 🤣.
Thank you! I have made homemade velvetta before (I keep kosher so sometimes I experiment on replacements). A friend showed me how to make fried rice and cubed spam or ham was his favorite choice. This will be fun.
Spam is so versatile, I've made a tie red curry using spam before now, it's yummy 😋😍
Beauty and simplicity ❤❤
omg, josh. I'm from Brasil and I've been following your channel for a few years, and there isn't a video that doesn't make me want to dedicate myself to cooking even more. thank you for all the work and dedication, maximum respect.
"I want gourmet spam." "You'll need $1200 in equipment, buddy." "Normal spam it is!"
He also said how to do it with a food processor and a hotel tray XD
@@brown56765 Yeah, but it's more fun to be snarky. DUH.
I’ve always been iffy about trying spam but this makes me wanna try it your way for sure
Spam's recipe changed in 2009 when they started adding potato starch. If you remember cans of spam before that, there was usually a layer of gelatinized fat and proteins that many people found visually off putting. This was a by-product of the fact that spam is actually cooked in the cans at the factory. The potato starch keeps that bound in the emulsification as it cooks, so there isn't such a layer of gelatinized fat and proteins around the outside.
Spam, Prem & Klik - absolute pantry staples in my house in the 70's. I love it!
I ABSOLUTELY love Spam! Grew up with it, ate it on sandwiches, for breakfast (spam n' eggs is goated), or just plain as is, straight out of the can lol. I don't care if it smells like cat food, Spam will always hold a special place in my heart... or it's a clogged artery, idk. Though, if I could make a suggestion: scrapple. Scrapple was described to me as "everything but the oink". To me, it tastes like bacon on steroids. It's super crispy, and crunchy, and like Spam, I also really enjoy Scrapple too. Thank you for all the content, it's something I've started looking forward to after a long day of work.
Fun fact: The guy who invented spam struggled early in life when it came to finding a successful business. There was even one point where one of his bosses screwed him over. When WW2 began he introduced spam to our military. But before that happened there was a contest of who can figure out a name for the product and the rest was history. Spam is indeed one of the greatest products that came out of our country. 🇺🇲
Nice content, great personality, glad I found this channel.
I love this series. I love that you don't try to replicate it exactly, but instead start with the basic concept and level up every part of it. I also love that the ideas and techniques you use can be done in the home kitchen. Or, at least, it can be done in mine.
Also, I just made Taco Bell Mexican pizza from scratch and OMFG was it worth it. It tastes like what you WANT Mexican pizza to taste like, while Taco Bell's tastes like salt, fat, and disappointment.
I figured out a dishwasher makes a really good sous vide.
I love sliced and seared Spam on instant noodles with some shiitake mushrooms, a few pieces of kombu, a sunny egg on top, and steamed bok choy.
would love to see you make things with food that most everyone in their pantry and using kitchen tools most people have
Love your channel. I ate Spam as a kid. My parents lived through the depression so they knew how to pinch a Penny. I’ve not thought about it for a very long time. Congratulations on creating a new and better Spam! Seems like it made a whole lot so as I don’t have a meat grinder etc, I’ll probably skip it.
However I’m now using your tutorial on making Sourdough starter. Boy is it working out! I think I’ll be making bread soon? Thanks
Text me....lucky winner 🎁🎁🎁🎁🖕
I was very much late to the party when it came to SPAM, but I freaking love it, but I'm so bloody impressed with your version of SPAM, great video Chef Josh, and that Sanga is the bomb 👍🏼👍🏼🇦🇺🇦🇺🦘🦘Cheers from Melbourne Australia
The only food Josh cannot make a but cheaper version of!
He probably just did actually
Spam has really raised in price recently
@@abrown903 the Boston butt alone was at least $25, add in $10-15 of prosciutto, $6 for the ham, and $5-10 for the fat back. I won’t even go into the commercial grade meat grinder or souvide set up.
You can get an 8 pack of 12oz cans of spam for~$30; which is a metric butt load of spam.
@@conaldeugenepeterson2147 Thats miles more value than making it homemade. Spam is cheap and good thats where its reputation really stems from. Stuff will help you survive natural disasters.
new subscriber here, been loving your content. i dont even eat pork but this was awesome. tempted to experiment with ground turkey so i can play with some different fried rice recipes etc. even though i just found out they actually make a turkey SPAM. thanks!
spam, seaweed, sweet omelette and japonica rice is one of my favorite meals especially with some kimchi and frank's red hot and sometimes ketchup
Did this at work once for a deconstruction of loco moco with tartare and a demi glaze sphere with agar agar and cured egg yolks was super cool
Spam is a national treasure in Hawaii. Seriously. Went on my 10th anniversary in Honolulu and it was on like 50+% of the restaurant menus. I didn’t try it but kinda wish I had.
Some of the greatest chefs I’ve worked with live spam. It’s friggin good.
I love spam so much, AND PAPA JUST MADE IT BUT BETTER. I am so pleased
I have fond memories of spam and scrambled eggs during camping stuff when I was a kid
as someone who never went camping, did u guys pack damn eggs for a trip???
@@mourning_spring yes always get a yeti cooler with lots of ice. if the lids not heavy it's not worthy of camping
What would the shelf life of the loaf be? I mean it's salted and cooked so kinda like a homemade sausage but you can clearly still see air bubbles inside.
Really really good stuff. Well done and looks delicious. Thanks for the tasty content!
We have a version of it in norway. COURSE grounded pork with peppery spices. Loooove the stuff. Smeared on toast
I remember when Spam used to have that little key thing and you'd use it to roll off the lid.
I freaking love spam! (Or Smac here in NL) i always love how salty it is when you bake it. We use it in out macaroni or on a slice toasted white bread with some mustard
Alleen in macaroni is het lekker vind ik
This was a genius thing you did here! I hope I can make this one day.
THIS DUDE MAKES EVERYTHING BETTER!!! ROCK ON!!!
i love that out of everything you dislike, spam is not one of them 😌 coming from a polynesian culture spams a staple 😩
Our grinder in a Joshua Weissman video 🤯!!😘😘😘😘😘😘
I really like the jalapeno spam. It's hard to find but I love it a lot more than the regular stuff.
It's also not hard to make it with your recipe, I just added a little bit of pickled jalapeno juice and some finely diced jalapenos
I spent about 4 days trying to reverse engineer a Swanson Salsbury Steak tv dinner. Finally got it but was a bit tricky with the potatoes
A little off topic, but I just made burger buns using your recipe earlier this day and holy papa they were amazing
I like how he casually tells us to use our vacuum sealers and sous vide water baths assuming we sous vide enough to buy them
Well yeah. Don't you?
Who doesn't have an ultra deluxe sous vide machine they come stock in every kitchen right
I don't mean to flex but I have a combination meat grinder/vacuum sealer/sous vide machine. I've had it since kindergarten, but I had never actually used it until after I watched this video...
My first sous vide contraption was a switching outlet with a thermocouple to operate my manual crock pot (not one with electronics, one with a manual low/high knob). It was about $30.
This was such a fascinating process.
Hilariously complicated, but fascinating nonetheless!
This video taught me that Prague powder #1 is a thing and it led down rabbit hole about curing meats. Very cool.
Oh my gosh I was born and raised in Austin Minnesota they call it spam time because that's where it comes from and I'm so glad when I see shows that have spam is the Cadillac of meats you know thanks Josh for all you do😇
well cadillac are trash cars
Here in Ukraine, we have a very similar dish, it's called something like "Meat Bread" or "Hare", but it's baked in the oven.
Thanks for the recipe! Love your videos, Joshua!
We also have a similar thing, different manufacturers and there is a huge difference between them. Still it's very good. I sometimes add it to a salad (cut in cubes).
Slava Ukrajini in vsem Ukrajinskim herojem.
I think you’re referring to meatloaf.
I absolutely love spam and always have and I am only just learning you can cook it.
you should check out German Leberkaese, its similar to spam but you eat it fresh out of the oven, the sidedish depends on who you ask. I think in every region of germany they eat it with diffrent things. I think the most common way to eat it is to go in a bun with some ketchup or musturd (add some latuse and fresh onion if you want to)
I roast/toast my slices of Spam in the toaster oven. I also find the low-sodium Spam to be okay as well, if you're looking to find something not so salty.
A lot of these videos have inspired me to actually go and make the recipe, but today it just sent me to the store to buy some SPAM. Haven't had it in years, and that's just too much to make.
I grew up on this. Really good with toasted bread and crunchy lettuce!
I love food, so I love this channel
I've been making SPAM at home for a while now, but I have to say, your recipe definitely looks more yummy than my method, so I'll certainly give it a spin! Thank you!
howdy, was wondering if it is edible without cooking(such as traditional SPAM), and how long your home cooked SPAM last(can it be out of the fridge, or if it is in the fridge how long would it last then)?
@@920hammy If you want to eat it without cooking, I would recommend that you cook it until the internal temperature is about 70°C. When I followed this recipe here, I only got about 40°C, which is too little to eat it raw. I used the oven method, as I don't own a Sous Vide machine.
As to the lasting time... phew. Honestly, mine never lasts longer than a week, because it is eaten by then. But I don't think it'll last longer than two weeks, because you won't be able to work in a sterile environment at home, like it is done in factories.
Same applies for storing it. You definitely have to keep your homemade SPAM in the fridge, since you can't work sterile at home.
Hope that helps!
PS: I tried the recipe, the seasoning is definitely divine, but I would cook the whole thing longer than it is said.
Hope that helps!
Hey! Please make a homemade "cheese spread" recipe (i.e. Cheese Whiz).
Hopefully not too complicated, though hahaha
Extremely easy... not the kind of recipe appropriate to Joshua's complicated methods.... unless he decided to make his own cheese from scratch. But I watch Gavin Webber for that, Joshua will not compare.
The secret ingredient is sodium citrate.
If you have leftover rice use spam and andouille sausage as the protein for fried rice then top it with a couple of over easy eggs. Hands down the best thing to do with leftover rice.
Spam saved my ass during college since cooking was far cheaper, and my favorite thing to do with it was spam n ghetti. Nothing like pan fried spam n onions mixed into a good home made sauce.
Text me....lucky winner 🎁🎁🎁
You should do the Friday’s brownie obsession!
Please! Omggg
Hell yes. I need it
BROWNIE OBSESSION IS MY OBSESSION
I grew up in Juneau, AK with a bunch of Filipino friends. Adobo, pancit, and lumpia are only the tip of the Filipino culinary iceberg. I have three words for you, dude. SPAM. FRIED. RICE. Straight dopeness.
if you cut spam into cubes and fry it with eggs/hasbrowns....some of the best breakfast you can make. i love to use the jalapeno spam.
Man tbh all your food look so good🤤
Useless Facts: Hawaii consumes more Spam per capita than any other state.
It arrived there during WWII along with soldiers, sailors etc.
Easily transported, shelf stability, wide range of versatility in recipes made it a fav even after the war.
I was shocked when first hearing of Hawaiians love for Spam ...and I do mean LOVE ❤️ Rich or poor, doesn't matter!
💕💖💘
Hawaii should open recovery centers for
*Spamaholics* lol
My buddy is Phillippino and this was a daily food item for them since he was poor. He did blame it for his gout though. Will have to show him this.
🤤🤤🤤🤤🤤🤤 Being from Hawai'i I absolutely LOVE Spam!! I grew up eating Spam and cabbage , Spam and eggs, Spam and whatever. It's popularity is definitely growing just like the price of one can!!!
my wife used to not like spam. I told her it's all about how one cooks the spam and utilizes that extra salty flavor. What's something good to pair with salty goodness? Tators.
I like to fry up some tators and add in cubed spam to fry with them as spam also tends to have a lot of fatty oil. Those tators just suck up all that salty glistening goodness.
The wife and kids can't get enough of it.
Thanks for this video. We prefer to make as much as we can at home. This will be fun to make for her and the kids as a surprise :)
josh is the only youtube cooking shows that i can watch because from his technique and skill you can tell he has had "real restaurant experience"
J Kenji Lopez alt is good for that stuff as well. I recommend watching his channel
it really wouldn't be a spam episode, without Josh making his own spam though
Spam and Taylor Ham, sooooo good! I would love for you to make a classic Taylor ham and egg sandwich straight out of New Jersey. That’s what I grew up eating!
In germany we have a simelar thing called Leberkäse or Fleischkäse. But its made with more herbs and grinded more often.
Lord Papa, I feel like I'm watching your videos on 1.25x lately. You are speeeedy. This was definitely a triumph of food science. I'm surprised at how few spices were actually in it.
Hello Joshua! I love your channel! I have been watching your channel for years. Could you please try to make a dish called "Buddha Jumps Over the Wall"? In Chinese, this dish is called "佛跳墙". I would love to see how you handle this dish! Thank you very much!
Growing up in hawaii we had spam all the time but it's so salty you have to stretch it with a startch. Usually with rice eggs and veggies. I can't really imagine eating it any other way it's just a salt overload
Not sure if anyone else mentioned this, but coating spam in brown sugar before frying just elevates it to another level. Use that in your Spam-L-T. You're welcome
If you still have the left over - can you make Spam musubi ? It's a staple food for us Asians and I want people to know how to make them.
I love spam musubi! I made some just the other day :)) very underrated food item
It's worth saying that Prague powder is lethally toxic if the amount is wrong, so really DONT use more than Joshua says.
I'd probably use less, myself... I probably use about 7g for 10lbs of pork belly for bacon. But for sure, don't use more than Josh recommends!
It's toxic insofar as you overdose on sodium. It's concentrated curing salt, not like, cyanide
Why use Prague powder if the meat cooked? Was it not for curing meat?
the fact that you love spam warms my cold black soul ❤
Josh giving spam the seal of approval makes me so happy 😂