Larry, my interest perked up a lot when you read ZERO carbs! Fat, even the saturated fat, doesn't worry me a bit! I'm very impressed with your review of potted meat! I've never had it before. It might suddenly become like gourmet caviar if the apocalypse comes! I love your processed food reviews! Very informative and most entertaining!
I went grocery shopping today, and actually bought four cans of Armour Potted Meat, after I saw it mentioned in your Underwood Deviled Ham video last night! 69 cents a can! I haven't had it in years, but used to like putting it on Saltine crackers. The product seems to have changed from when you posted (It's 2022 now) The front of the can is EXACTLY the same as yours, but on the back, the ingredients are more streamlined. They left some of the chemistry set out! (The below is exactly what appears on the can. I left nothing out) Ingredients: Mechanically separated chicken, pork, water, salt. Contains 2% or less of: Mustard, Vinegar, Garlic Powder, Natural Flavors, Sodium Nitrate. Total fat 22g Sodium 820mg Saturated Fat 7g Total Carbs 0g Cholesterol 80mg Protein 10g Best If Used By date: Sept 29 2024
Gout feels like Big-Toe & Foot Pain on crack-cocaine. (That's where most people susceptible get it.) It's like someone put a knife through your foot & arthritis X 2500%. Foods that cause it. Are one's high in Purines that are the culprit. Potted Meats & Organ Meats are high in them!
I'm sure I'm old enough to have had the tripe PM, but don't remember......but I do have a can of tripe ready to do a video with!!!! LOL Thanks for watching Tom!
My mam made potted meat with half a pig's or sheeps head , she'd boil it up then strip all the meat and brains put them in a pot pour the liquid over it then let it set , I never ate any though . She told me her dad would go hunting dogs during the war so I suppose anythings better than that . Never had tripe seen it cooked at a friends house as a child that was enough for me .
I use to make two of these once in awhile for my lunch at work and put a lot of pepper on them. It's a whole lot better chilled though. Goggle "Hormel Pork Brains", they come in little tins like that too. Always entertaining Larry, keep up the good work.
I like your videos. You feature the kinds of food I like. A gourmet I'm not. Occasionally I'll buy some "potted meat food product" but today I splurged on the expensive stuff - Underwood Deviled Ham. Love it. Thanks, and keep 'em coming.
While taking a break from housework, I caught this video while eating potted meat and Ritz crackers. Lucky me. I noticed the ingredients have changed from six years ago. No fatty tissue in the can I am eating. That's probably why I have been thinking the flavor had changed over the last ten years. GREAT VIDEO!
TheWolfePit You should do a video about how mechanical separation of meat works. Its quite a fascinating process. There are some industrial films about the procedure made for workers in the industry, and they would make a great backdrop for the video. I know that your channel is just about the content of the can, but the whole canning process is relevant to the topic and might be well received by your audience. Just don't advocate laws banning such dietary staples.
I seriously subscribed to this channel because of the mayonnaise covered bread in this video. Bro... mayo is the best thing to put on basically everything. Also, potted meat is pretty pimp, especially considering it has a shelf life of years.
For 'spreadable meat', you should try 'creton'. Not sure where to get it outside of Québec. It is seasoned ground pork cooked in pork fat. In the old days, it would be put in a casserole dish so the meat would settle and the fat would rise to the top to harden and form a cap for preservation. The fat could be lifted off to use to fry potatoes and the meat underneath was typically spread on grilled bread (toast). It isn't healthy at all, but the flavour is wonderful and the texture is far superior to potted meat. It is a standard side item in a Québecois breakfast.
TBH i really, really recommend Polish spreadable/canned meats. If you have a Polish grocery or an international section in your local supermarket you might find some. I grew up eating them, they have all kinds of spice blends, theres some that are organ meats like liver pate, and some that are pork shoulder etc. The quality is variable but I just find them vastly better in terms of flavor compared to American ones
Here in Puerto Rico we do get Polish-made jellies under the Borden and La Famosa brands and they're quite tasty (even guava ones) and not so expensive ($2-2.50 for a 10oz. glass jar, cheaper than Smuckers). Also mayor ham / luncheon meat canner Tulip (from Denmark) sell here something close to potted meat called MEZCLA, a "seasoned potted meat" (~ $2.50-3.00 for a 12oz. plastic jar, that would be 4 cans of Armour or Spam Spread) to make our traditional SANDWICHES DE MEZCLA for parties (uncrusted white bread triangles filled with something similar to potted meat, but with processed cheese added...).
I've been eating potted meat sandwiches since I was a little kid, I like them with mayo and cheese. Sometimes I get a craving t have one with mustard and cheese. They go a long way as well because I get three sandwiches per can. I wouldn't be able to eat the Spam spread, the amount of sodium is just unreal. That's why I never ate regular spam until they came out with the 25% less slat version. I use to like deviled ham but that stuff is priced way out of my price range now days along with the Underwood deviled chicken which is also really good.
I was in grocery sales right out of college with The Carnation Company (1972). In the South, canned meat was HUGE, especially in the rural areas. Carnation had Swift Meat products, but the big sellers were Armour and Libby with various other local brands and private label. If you think potted meat and vienna sausage were bad, some of the cheap, off-label and imitation products were truly horrendous. A couple I remember were Prairie Belt and Red Bird and these things did not even contain real meat, only organs, fillers, and god knows what else. Price sells in the poor South. Competition was fierce as this was a huge consumer market.
The gritty texture is the bones. IT'S LITERALLY THE FUCKING CALCIUM FROM CHICKEN BONES. THE USDA ALLOWS 25% CALCIUM. That shows what a quality product that is...
there used to be a canned Roast Beef Spread, not sure who made it, but it was really quite good, 1 tin of that cooked into a package of Ramen Noodles and a cheap bottle of beer was a filling and not 'UNtasty' dinner for just a bit of pocket change
I seem to recall Wolfe tasting Underwood Liverwurst Spread. Deli department liverwurst is a neglected product. As kids we despised liver but we always loved liverwurst. Red onions soaked briefly in apple cider or fancier vinegar go really well with it. Those go good in sardine sandwiches too.
I really enjoy your videos Larry. In this case please refer to my "No fan of spam am I" epic poem in response to a previous video. I'm not going to try this even it would mean I would be inspired to create yet another masterful poem. Suffice it to say, "For you the spam and wonderful spreads, for me, well, they give me the dreads!" But, to be honest, I can't wait to see another "what are we eating vid"!
Been eating this stuff for 40 years. My father use to tell me years ago when I was a kid that he would never worry about me ever going hungry in life because I loved the stuff 🤣 Never put mayonnaise on it. Just meat, chips and white bread, even throw some green leaf romaine on if you want to get all fancy. Have well over 200 cans in the "bunker" along with another 200 cans of spam and treet. Not to mention the stash of puppy peckers I keep next to the Saltines and pilot bread. 😉
I use mustard. Sometime I lightly mixing some Tabasco sauce. Not a lot, or it quickly overpowers the potted meat. One of the neat things about potted meat is that you can mix things into it. I've mixed in finely diced onion before and green olives. I think stuff mixes in better if it is very finely chopped.
a bakery by my house makes sandwich spread with the leftover ham and it is amazing. try checking a couple bakeries near you im sure at least one sell it
It's easy enough to make. Buy a package of ring bologna and chop it into large chunks (the size of which depends on your food processor) next, add the chunks to your food processor and add about two or three heaping tablespoons of mayonnaise (or miracle whip) with just a tiny squirt of mustard, and a teaspoon of sweet relish. pulse the food processor until the meat is chopped to a size you like, and at this point add more mayonnaise if you need. You can substitute the bologna for ham, if you want. it's good either way.
I wonder if the recipe differs or if they changed it a bit because the 3oz can of armour potted meat I bought had 240 calories and 22 grams of fat. Yours said 180 cals and I believe 15 grams of fat. I wonder why the difference the can is exactly the same.
Your mention of 'Potted Meat' brings back so many memories...My mom was a single mother with 8 kids. We grew up on welfare and church donations. All my mother could afford was 'Potted Meat' sandwiches on cheap white bread, so lacking in substance that just putting the sandwich in my hand left permanent indentations. :-) Anyway, potted meat was around 15 cents a can, and stretched, it could make 2-3 sandwiches. This was when I was in Jr High. At lunch time my friends and I had a tradition of trading sandwiches...My friends had ham, bologna and bologna and Velveeta slices, or tuna tuna salad, egg salad, even chicken salad with real chicken chunks - HOME MADE! I used to look at their sandwiches with such envy but only once did I dare introduce my potted meat sandwich for trade...I was the butt of jokes for a long time because, little did I know that potted meat was just no accepted as something you'd put between slices of bread much less on the level of tuna salad..."Ooh! WTF is this?" Anyway, this was in the 60's so likely made with tripe...though I was too young to look at labels. As I got older I actually developed a taste for it with mayo and good white bread, :-)
@@clnsnlcdsmx9889 Did you even take the time time read what I'd written? For people with attention deficit, I said I didn't like it when I was a kid, but grew to appreciate as I've gotten older...
blend together in a bowl the potted meat, mayo to taste, a teaspoon of vinegar, and a few dashes of boars head deli dressing. serve on white bread with a slice of kraft singles. unbelievably good.
I don't worry about salt or unsaturated fat (trans fat is the stuff I avoid) then there is the mayo and bread that I try to avoid as well (very unsuccessfully) but here is where we depart ... it really is gross ... I would rather slather Hormels' Compleats 'Turkey & Dressing with Gravy (from your earlier video) onto a couple of slices of bread (might cut down on the Sage taste a little) Different strokes etc etc ... PS I have numerous cans of both brands of potted meat ... it is more palatable for me when I scoop it into a Corn Chip and a drop of Sriracha or Malt Vinegar (I know I'm weird but sour for me seems to cut the too salty taste a bit) Love your vids keep them coming!
I had to chuckle watching this video. Spread-able spam, lol. Now I am someone who loves the traditional spam. But I think I'll have to take a rain check on the spread-able. By the way, I don't know where you live, but here in the San Francisco bay area we have two Hawaiian styled restaurants. They make their spam from scratch and that's some good eating.
Donna Gilhousen No, not really. The taste, text texture, and smell, are all different. My grandmother enjoyed both, but I couldn't stand the potted meat.
one time i was very starving and all i had was some kraft mac n cheese and potted meat, so instead of adding the milk to the mac, i added a little pasta water and a spoonful of potted meat. it made for a rich, filling, and very salty mac n cheese. ive heard some people mix it with cream cheese to make it less salty tasting. i wonder what else i could do with it?
r harris No, I was just describing another way you can make pretty much the same sandwich. You can make a sandwich by put mayo on the bread, than the potted meat, than finally the B&B pickles OR you can make a sandwich by getting sweet relish instead of B&B pickles and mix the mayo, meat and relish together and put it on bread.
I like to use potted meat mixed it cream cheese and crushed pineapple use it as a dip or spread. I grew up on the stuff I tried everything to change it up.
I have used Armour potted meat as a base which I mix with other ingredients and spices for many dishes.I make a version of "Pepper Pot" marinera sauce that is awesome.
Excellent video and tasty lunch. Prefer mine on unsalted saltines. You need to try Prairie Belt smoked sausage. I love Vienna sausages,but these are a whole different beast.
Great video. Have you tried underwoods deviled ham or underwoods deviled chicken or roast beef. Haven't seen the roast beef in a while. Remember these fondly as we packed them on car trips. Have the devil on the package.
Potted meat for me is quite different than this. I am not from the U.S. so maybe that is why. For me potted meat is meat (pork) cooked very slowly in a large amount of fat with onions, garlic, some kind of fresh pepper and fresh tomato chopped very fine and of course with spices and seasonings. When it is done and the meat is melting we put it in small pots, let it cool, and we seal it perfectly with more melted lard. This way your meat is preserved for a long time if you keep it cool (without breaking the surface it is good to eat even after months). The best on fresh bread or toast with raw onions especially if you are having a few beers! I make this all the time and I take it when I am going out to my friend's place to have some beer. We use it as a spread just like you used your potted meat ❤
World's best sandwich..... 2 slices white bread, a healthy spread of potted meat, liberal amount of yellow mustard, now for the best part, a heavy layer of BBQ chips, crush together and enjoy!!! YUM!!!
I have been eating Potted Meat and Deviled Ham all my life. I don't eat it but a couple times per month but I enjoy it and it reminds me of the times I went fishing with my grandfather as a kid.
I grew up eating it. I love it. For the folks who think its disgusting I would advise looking at how Tropicana Orange juice is made and then examine their McDonalds Chicken burger as well the ingredients in the burger buns.
i've never seen spam spread in shops, i do however drop a tin of spam in hot water. the heat softens up the spam, then i open the tin and slice it up for the sandwich
I love this series. You should try one of those frozen pork rib sandwiches (basically a frozen McRib). They somehow manage to make even onions and peppers vile.
When you opened the cans, the Spam was lighter than the potted meat.. And when you made the sandwich, the Spam was darker... Did you end up mixing those two up?
*Can I add that since the mid 60's I've enjoyed a mayo sandwich without those two spreads I'm kinda the beak to the animals cheek scaredy cat, always a thumbs up!*
Just got one of those potted meat from 99c store, came looking to see if you had any videos of it. Ate it while watching it 😹 all in all a little salty but not bad at all.
I tried the Armour potted meat it was ok tried the Underwood deviled ham and chicken threw them out I think the recipe has changed need to try the Spam one next. thanks for sharing
I love potted meat sandwiches .....With lots of black pepper and very thin cut onion. Nice video Wolfe !
Yes
Don't forget the pickle and on toasted bread. 🤤
Just cook the onions!
Potted meat, Vienna sausage,store bargain potato chips and Shasta soda...... Road Trip!
SHASTA....now you're talking! Do you remember Fago soda??
Rockin Red Rye. 4 -eva
TheWolfePit Faygo is still around.
Just went shopping for a weekend camping trip, some of the highlights being potted meat, spam, vienna sausage, and ground chuck for burgers.
Faygo is everywhere you turn your head in Michigan
That's going to be the entree this Thanksgiving with a side of potato chips and a pickle. My guests are in for a treat!
Troy Strain
doesn't sound that bad honestly
David W You'll fit right in then. With this late of a RSVP you'll have to sit with the children though. Lol
Troy Strain
Lmao fine with me because children don't eat all of their food most of the time so more for me
David W I like the way you think.😃
Get Canyons Turkey and Gravy and Cranberry potato chips (separate items) and you will be set!
Larry, my interest perked up a lot when you read ZERO carbs! Fat, even the saturated fat, doesn't worry me a bit! I'm very impressed with your review of potted meat! I've never had it before. It might suddenly become like gourmet caviar if the apocalypse comes! I love your processed food reviews! Very informative and most entertaining!
I went grocery shopping today, and actually bought four cans of Armour Potted Meat, after I saw it mentioned in your Underwood Deviled Ham video last night!
69 cents a can! I haven't had it in years, but used to like putting it on Saltine crackers.
The product seems to have changed from when you posted
(It's 2022 now)
The front of the can is EXACTLY the same as yours, but on the back, the ingredients are more streamlined. They left some of the chemistry set out!
(The below is exactly what appears on the can. I left nothing out)
Ingredients: Mechanically separated chicken, pork, water, salt. Contains 2% or less of: Mustard, Vinegar, Garlic Powder, Natural Flavors, Sodium Nitrate.
Total fat 22g
Sodium 820mg
Saturated Fat 7g
Total Carbs 0g
Cholesterol 80mg
Protein 10g
Best If Used By date: Sept 29 2024
I liked and subscribed, too!
I got a good case of the gout just watching this video!
Gout feels like Big-Toe & Foot Pain on crack-cocaine. (That's where most people susceptible get it.) It's like someone put a knife through your foot & arthritis X 2500%. Foods that cause it. Are one's high in Purines that are the culprit. Potted Meats & Organ Meats are high in them!
grassburner haha! me too I can feel it setting in already!
I'm having a Gout flare up in my left foot right now. Your comment made me wake up my wife I was laughing so hard.
Dennis Duncan hope your flare up has subsided! man that's painful
mharris1270 I have suffered from gout off and on for 15 years thanks for a lot of good info I had never heard about!
I'll take mine on saltines. LOL
Indeed!!! Saltines rule with potted meat!
Never Tried That Ok Maybe Before New Year's
Thanks For The Idea
Ritz ... please
*****
Underwoods ? It's been a while ...
Yeah I've been eating them on saltines my whole life. I tried bread once and there was just something...off about the two textures when they mixed.
A little Tabasco in there and it's a whole new flavor game. 😁
If you're old enough, you may remember when potted meat was made from tripe. It was similar, but much better. What is tripe, you ask? Cow stomachs.
I'm sure I'm old enough to have had the tripe PM, but don't remember......but I do have a can of tripe ready to do a video with!!!! LOL Thanks for watching Tom!
My mam made potted meat with half a pig's or sheeps head , she'd boil it up then strip all the meat and brains put them in a pot pour the liquid over it then let it set , I never ate any though . She told me her dad would go hunting dogs during the war so I suppose anythings better than that . Never had tripe seen it cooked at a friends house as a child that was enough for me .
TheTomBevis yes! bc potted meat of today tastes like butt compared to bk in the day...
TheTomBevis I love Tripe! HoneyComb especially, when made well.
4ElementGirl I prefer flat tripe myself, but I cant agree with you more.
can't believe you never had SPAM spread
I had that EVERY day for lunch in high school back in the late '70s
and I LOVED it
it was awesome
You are a brave man, Larry! I used to eat this when I was a very young kid.Thanks for keeping us aware!
Headchefmom Kendall Lawrence me too. I'd pretend I was in the army or something.
I really enjoy this series. Thanks for all of your hard work!
I use to make two of these once in awhile for my lunch at work and put a lot of pepper on them. It's a whole lot better chilled though. Goggle "Hormel Pork Brains", they come in little tins like that too. Always entertaining Larry, keep up the good work.
I just received the brains in the mail (ordered them over the weekend) and they cans were smashed...... Thanks for watching!
I like your videos. You feature the kinds of food I like. A gourmet I'm not. Occasionally I'll buy some "potted meat food product" but today I splurged on the expensive stuff - Underwood Deviled Ham. Love it. Thanks, and keep 'em coming.
While taking a break from housework, I caught this video while eating potted meat and Ritz crackers. Lucky me. I noticed the ingredients have changed from six years ago. No fatty tissue in the can I am eating. That's probably why I have been thinking the flavor had changed over the last ten years. GREAT VIDEO!
I grew up eating the underwood spreads, the one with the red devil on the package. excellent video Larry.
I ate them as well Mike but haven't had them in YEARS! Thanks for watching!
TheWolfePit
You should do a video about how mechanical separation of meat works. Its quite a fascinating process. There are some industrial films about the procedure made for workers in the industry, and they would make a great backdrop for the video. I know that your channel is just about the content of the can, but the whole canning process is relevant to the topic and might be well received by your audience.
Just don't advocate laws banning such dietary staples.
michael landry The perfect way to fight an inability to gain weight. I gain a few pounds every time I eat some of that.
Deviled ones
We grew up eating potted meat, we made a spread out of it by adding boiled eggs, sweet realish, onion and mayo
swampmammytheone that sounds tasty!
***** It is you need to try it
swampmammytheone have never tried potted meat but will try it the way you make it. thanks!
***** your most welcome
sounds like a southern thing
My Favorite Reviews! Keep them coming!
mustard and potted meat sandwiches -- great snack on fishing trips
I love these kinds of food because it's what I grew up on whenever I was at my grandparents as a kid. those vienna sausages were my favorite.
We called them "puppy peckers" 🤣
sodium nitrite not nitrate, big difference!
great video btw
Thanks!
C Daddy Tho ikr i wad like holy fuck
I was getting tired of hearing him butcher the word too.
Yee
Thanks to your video I just tried my first armour potted meat and wow!! That was awesome. Thanks for the video!!
Ok, with all of these type comments I'm gonna buy myself a can of it. I've never eaten it. I'm betting my poodle will love it if I don't. 🤣
I seriously subscribed to this channel because of the mayonnaise covered bread in this video.
Bro... mayo is the best thing to put on basically everything.
Also, potted meat is pretty pimp, especially considering it has a shelf life of years.
For 'spreadable meat', you should try 'creton'. Not sure where to get it outside of Québec. It is seasoned ground pork cooked in pork fat. In the old days, it would be put in a casserole dish so the meat would settle and the fat would rise to the top to harden and form a cap for preservation. The fat could be lifted off to use to fry potatoes and the meat underneath was typically spread on grilled bread (toast). It isn't healthy at all, but the flavour is wonderful and the texture is far superior to potted meat. It is a standard side item in a Québecois breakfast.
Makes me hungry for Vienna Sausages!
Mormo Zine Luv those!👍🏾
luvangel myers I love original and bbq flavors!
Mormo Zine I was just about to say I love amour Vienna sausages
In the south we call them Viennies lol
ten22crew ARMOUR is the best!!
TBH i really, really recommend Polish spreadable/canned meats. If you have a Polish grocery or an international section in your local supermarket you might find some. I grew up eating them, they have all kinds of spice blends, theres some that are organ meats like liver pate, and some that are pork shoulder etc. The quality is variable but I just find them vastly better in terms of flavor compared to American ones
just get a can of Russian tshonka, the cheaper the better and be glad you can't understand the ingredients...
Here in Puerto Rico we do get Polish-made jellies under the Borden and La Famosa brands and they're quite tasty (even guava ones) and not so expensive ($2-2.50 for a 10oz. glass jar, cheaper than Smuckers).
Also mayor ham / luncheon meat canner Tulip (from Denmark) sell here something close to potted meat called MEZCLA, a "seasoned potted meat" (~ $2.50-3.00 for a 12oz. plastic jar, that would be 4 cans of Armour or Spam Spread) to make our traditional SANDWICHES DE MEZCLA for parties (uncrusted white bread triangles filled with something similar to potted meat, but with processed cheese added...).
love me some pasztet!
I'm an extremely picky eater and for some reason love watching people eat stuff i won't. and i like the style of these vids
Mike Chilinskas SAME!
I've been eating potted meat sandwiches since I was a little kid, I like them with mayo and cheese. Sometimes I get a craving t have one with mustard and cheese. They go a long way as well because I get three sandwiches per can. I wouldn't be able to eat the Spam spread, the amount of sodium is just unreal. That's why I never ate regular spam until they came out with the 25% less slat version. I use to like deviled ham but that stuff is priced way out of my price range now days along with the Underwood deviled chicken which is also really good.
I like the lower sodium SPAM as well!
Yo Larry as always thanks for sharing and for the entertainment. Excellent work sir.
LOL Thanks for watching!
I grew up on this stuff man. It is the shit. I used to eat it with saltines as a kid. Nice work Wolfe I really enjoyed the video!
I was in grocery sales right out of college with The Carnation Company (1972). In the South, canned meat was HUGE, especially in the rural areas. Carnation had Swift Meat products, but the big sellers were Armour and Libby with various other local brands and private label. If you think potted meat and vienna sausage were bad, some of the cheap, off-label and imitation products were truly horrendous. A couple I remember were Prairie Belt and Red Bird and these things did not even contain real meat, only organs, fillers, and god knows what else. Price sells in the poor South. Competition was fierce as this was a huge consumer market.
WOW that's scary! Thanks for watching!
The gritty texture is the bones. IT'S LITERALLY THE FUCKING CALCIUM FROM CHICKEN BONES. THE USDA ALLOWS 25% CALCIUM. That shows what a quality product that is...
underwood is so good! what's different in these ones?
It has been so long since I've had Underwood deviled ham, I can't remember exactly what it tastes like. I'll have to get a can and try it soon!
there used to be a canned Roast Beef Spread, not sure who made it, but it was really quite good, 1 tin of that cooked into a package of Ramen Noodles and a cheap bottle of beer was a filling and not 'UNtasty' dinner for just a bit of pocket change
LOL Thanks for watching!
I seem to recall Wolfe tasting Underwood Liverwurst Spread. Deli department liverwurst is a neglected product. As kids we despised liver but we always loved liverwurst.
Red onions soaked briefly in apple cider or fancier vinegar go really well with it. Those go good in sardine sandwiches too.
I loved your homemade spam video, you have a new subscriber
Thank you very much!
Is deviled ham similar to potted meat and spam spread?
Better but costs a lot more!
Its a video about you making a sandwich, yet I found it very interesting. Brilliant!
Hi, Larry. Another great video as always. What's the best way to get the right garnishes for certain recipes? Have a splendid Thanksgiving, Larry.
59¢ where I'm at. How would these compare to Underwood deviled ham btw?
It has been so long since I've had Underwood deviled ham, I can't remember exactly what it tastes like. I'll have to get a can and try it soon!
How I have only just discovered this channel, so much good.
My grandpa used to eat potted meat and Vienne sausages lol. Your bites form a perfect circle!
I really enjoy your videos Larry. In this case please refer to my "No fan of spam am I" epic poem in response to a previous video. I'm not going to try this even it would mean I would be inspired to create yet another masterful poem. Suffice it to say, "For you the spam and wonderful spreads, for me, well, they give me the dreads!" But, to be honest, I can't wait to see another "what are we eating vid"!
Been eating this stuff for 40 years. My father use to tell me years ago when I was a kid that he would never worry about me ever going hungry in life because I loved the stuff 🤣
Never put mayonnaise on it. Just meat, chips and white bread, even throw some green leaf romaine on if you want to get all fancy.
Have well over 200 cans in the "bunker" along with another 200 cans of spam and treet. Not to mention the stash of puppy peckers I keep next to the Saltines and pilot bread. 😉
I've never tried the Spam spread but I did grew up eating potted meat sandwiches and Vienna Sausages and plenty of those.
Me too, love them all! LOL Thanks for watching!
Nice i love your What are we eating serie! please make more videos!
growing up in the hood i ate it with old mayo sometimes with government cheese too. yummm have a BLESSED day everyone
I use mustard. Sometime I lightly mixing some Tabasco sauce. Not a lot, or it quickly overpowers the potted meat. One of the neat things about potted meat is that you can mix things into it. I've mixed in finely diced onion before and green olives. I think stuff mixes in better if it is very finely chopped.
I'm pretty sure that's what I had in jars as a kid but we called it Deviled Ham. It looks similar
LOL!! Thanks for watching!
hey you need to try Underwood Meat Spreads (Deviled Ham)
I miss sandwich spread. Love the relish in there.
Oh GOD Yes I Use To LOVE When I Was A Kid
a bakery by my house makes sandwich spread with the leftover ham and it is amazing. try checking a couple bakeries near you im sure at least one sell it
homeless hobo
Thanks l Will Check lt Out
It's easy enough to make. Buy a package of ring bologna and chop it into large chunks (the size of which depends on your food processor) next, add the chunks to your food processor and add about two or three heaping tablespoons of mayonnaise (or miracle whip) with just a tiny squirt of mustard, and a teaspoon of sweet relish. pulse the food processor until the meat is chopped to a size you like, and at this point add more mayonnaise if you need. You can substitute the bologna for ham, if you want. it's good either way.
Oh I've made it before you use the standard pieces and parts hot dogs not bologna though.
I prefer Deviled Ham myself, but I do like Potted Meat.
Not a fan of deviled ham, deviled chicken I love.
I tried deviled ham once, I really did't like it... I think its an acquired taste.
Morrius07 Deviled Chicken is a;so delicious
Underwood Deviled Ham.
Deviled Ham/Chicken very good indeed. I eat it with fresh baked bread and cheddar cheese.
grew up on potted meat...and Vienna sausages. lol. my grandparents raised me. here I am buying organic juice for my kid lmao..
Omg, potted meat spread on toast was a staple growing up in the 70s. My teenage son loves it now.
potted meat and saltine crackers are bomb 👌🏼👌🏼
I wonder if the recipe differs or if they changed it a bit because the 3oz can of armour potted meat I bought had 240 calories and 22 grams of fat. Yours said 180 cals and I believe 15 grams of fat. I wonder why the difference the can is exactly the same.
When I was in college I would eat Chef Boyardee beefaroni mixed with potted meat to get by. I loved it!
this reminds me a lot of the canned deviled ham i ate as a kid well time to go get some lol
Finally, someone else that's as gross as me. I love that stuff. Lol. On white bread with mayo!
Me toooo lol
LOL Larry "YOU Ain't Never Lied MY Once A Year Treat Potted Meat On White Bread Treat" Perfect For Zombie Apocalypse ONLY
Your mention of 'Potted Meat' brings back so many memories...My mom was a single mother with 8 kids. We grew up on welfare and church donations. All my mother could afford was 'Potted Meat' sandwiches on cheap white bread, so lacking in substance that just putting the sandwich in my hand left permanent indentations. :-) Anyway, potted meat was around 15 cents a can, and stretched, it could make 2-3 sandwiches. This was when I was in Jr High. At lunch time my friends and I had a tradition of trading sandwiches...My friends had ham, bologna and bologna and Velveeta slices, or tuna tuna salad, egg salad, even chicken salad with real chicken chunks - HOME MADE! I used to look at their sandwiches with such envy but only once did I dare introduce my potted meat sandwich for trade...I was the butt of jokes for a long time because, little did I know that potted meat was just no accepted as something you'd put between slices of bread much less on the level of tuna salad..."Ooh! WTF is this?"
Anyway, this was in the 60's so likely made with tripe...though I was too young to look at labels.
As I got older I actually developed a taste for it with mayo and good white bread, :-)
Blah blah blah it is good. I would never be ashamed to eat that ever.. food is food gtf over it.
@@clnsnlcdsmx9889 Did you even take the time time read what I'd written? For people with attention deficit, I said I didn't like it when I was a kid, but grew to appreciate as I've gotten older...
I tried potted meat once...once. It was like granular soft bologna.
blend together in a bowl the potted meat, mayo to taste, a teaspoon of vinegar, and a few dashes of boars head deli dressing. serve on white bread with a slice of kraft singles. unbelievably good.
Carl Childers approves this video.
High plains drifter love that movie Clint`s the man!
Love Clint Eastwood! You still there?
I reckon ye ought not to talk like that mm hmm ...
LOL, He's the best!
Marshal Jim Duncan ha yes he does. i commented on sling blade before I scrolled down and read yours. aww right den
How does it compare to a scrapple sandwich? lol
I'll give it a shot. Is there a low carb way of serving it?
Michael DePew I have a friend from MD who cooked me scrapple for breakfast. It's good with ketchup, as long as I forget what's in it. ;-)
I don't worry about salt or unsaturated fat (trans fat is the stuff I avoid) then there is the mayo and bread that I try to avoid as well (very unsuccessfully) but here is where we depart ... it really is gross ... I would rather slather Hormels' Compleats 'Turkey & Dressing with Gravy (from your earlier video) onto a couple of slices of bread (might cut down on the Sage taste a little)
Different strokes etc etc ... PS I have numerous cans of both brands of potted meat ... it is more palatable for me when I scoop it into a Corn Chip and a drop of Sriracha or Malt Vinegar (I know I'm weird but sour for me seems to cut the too salty taste a bit)
Love your vids keep them coming!
LOL Thanks for watching!
I had to chuckle watching this video. Spread-able spam, lol. Now I am someone who loves the traditional spam. But I think I'll have to take a rain check on the spread-able.
By the way, I don't know where you live, but here in the San Francisco bay area we have two Hawaiian styled restaurants. They make their spam from scratch and that's some good eating.
Keep these videos coming . Dropping knowledge
Can you do a video on how to make this?
What is the price difference?
that potted meat can is expired now lol
I have never tried potted meat but love Vienna Sausages. Im assuming they taste the same. Am I right or wrong??
Donna Gilhousen No, not really. The taste, text texture, and smell, are all different. My grandmother enjoyed both, but I couldn't stand the potted meat.
Sheena Allen Thanks for answering my question. Happy Thanksgiving ☺
one time i was very starving and all i had was some kraft mac n cheese and potted meat, so instead of adding the milk to the mac, i added a little pasta water and a spoonful of potted meat. it made for a rich, filling, and very salty mac n cheese. ive heard some people mix it with cream cheese to make it less salty tasting. i wonder what else i could do with it?
Not enough fat and salt. I know! Let's double it with excessive mayonnaise!
Can't have it without delicious mayo lol add a couple of bread and butter pickles as well and YUM!
never thought of bread and butter pickles--I use spam to make my own homemade spread. I need to try B&B pickles with that
r harris
It's good, use to make a potted meat sadid spread with mayo, and sweet relish.
Morrius07 so you mix the potted meat with sweet relish and mayo and then put bread and butter pickles on it? Is that all you put in it
r harris
No, I was just describing another way you can make pretty much the same sandwich. You can make a sandwich by put mayo on the bread, than the potted meat, than finally the B&B pickles OR you can make a sandwich by getting sweet relish instead of B&B pickles and mix the mayo, meat and relish together and put it on bread.
Have you tried snails, sea cucumber, or eels yet? Snails are great with butter. But I have never eatin the other two.
I'm so happy you didn't scare me away from potted meat, have it two or three times a year. Try it with a slice of cheddar and a pickle on the side.
lol Thanks for watching!
I like potted meat on toast and garlic butter.
I like to use potted meat mixed it cream cheese and crushed pineapple use it as a dip or spread. I grew up on the stuff I tried everything to change it up.
Yum! Thanks for watching!
I have used Armour potted meat as a base which I mix with other ingredients and spices for many dishes.I make a version of "Pepper Pot" marinera sauce that is awesome.
Excellent video and tasty lunch. Prefer mine on unsalted saltines. You need to try Prairie Belt smoked sausage. I love Vienna sausages,but these are a whole different beast.
Larry, I think my cat's 'Friskies' looks more appetizing. lol
😂😂😂😂
Great video. Have you tried underwoods deviled ham or underwoods deviled chicken or roast beef. Haven't seen the roast beef in a while. Remember these fondly as we packed them on car trips.
Have the devil on the package.
My mom loves Spam Spread. Says it's great for quick lunches at work.
Potted meat for me is quite different than this. I am not from the U.S. so maybe that is why. For me potted meat is meat (pork) cooked very slowly in a large amount of fat with onions, garlic, some kind of fresh pepper and fresh tomato chopped very fine and of course with spices and seasonings. When it is done and the meat is melting we put it in small pots, let it cool, and we seal it perfectly with more melted lard. This way your meat is preserved for a long time if you keep it cool (without breaking the surface it is good to eat even after months). The best on fresh bread or toast with raw onions especially if you are having a few beers! I make this all the time and I take it when I am going out to my friend's place to have some beer. We use it as a spread just like you used your potted meat ❤
Ill give ya a maybe Ill give it a shot... but Ill need a few shots first, and then some more :-)
I think you'll be surprised John! Let me know how you like it! Thanks for watching!
I like your canned food videos very cool
World's best sandwich..... 2 slices white bread, a healthy spread of potted meat, liberal amount of yellow mustard, now for the best part, a heavy layer of BBQ chips, crush together and enjoy!!! YUM!!!
I have been eating Potted Meat and Deviled Ham all my life. I don't eat it but a couple times per month but I enjoy it and it reminds me of the times I went fishing with my grandfather as a kid.
By itself An Yess!White Butternut Bread'
Sounds awesome haha
I don't like potted meat but I LOVE a fried spam sandwich with cheese and chips. :) and maybe a little pickle. lol.
I grew up eating it. I love it. For the folks who think its disgusting I would advise looking at how Tropicana Orange juice is made and then examine their McDonalds Chicken burger as well the ingredients in the burger buns.
thanks for keeping it real WolfePit!
I’d reccomend refrigerating it before consumption. thickened, it’s far more palatable
i've never seen spam spread in shops, i do however drop a tin of spam in hot water. the heat softens up the spam, then i open the tin and slice it up for the sandwich
I love this series. You should try one of those frozen pork rib sandwiches (basically a frozen McRib). They somehow manage to make even onions and peppers vile.
underwood deviled ham?
When you opened the cans, the Spam was lighter than the potted meat.. And when you made the sandwich, the Spam was darker... Did you end up mixing those two up?
*Can I add that since the mid 60's I've enjoyed a mayo sandwich without those two spreads I'm kinda the beak to the animals cheek scaredy cat, always a thumbs up!*
LOL I too have enjoyed a 'mayo' sandwich from time to time!! Thanks for watching Ralphie!
Potted meat, Duke's mayonnaise on white bread is one of my favorites.
Just got one of those potted meat from 99c store, came looking to see if you had any videos of it. Ate it while watching it 😹 all in all a little salty but not bad at all.
I tried the Armour potted meat it was ok tried the Underwood deviled ham and chicken threw them out I think the recipe has changed need to try the Spam one next. thanks for sharing
Thanks Dave! I haven't tried Underwood in a very long time....it's coming soon though!