Go get bulk sausage meat, or if you are feeling fancy see if you can find a butcher shop that will grind pork for you. You want a fatty cut. Then add a bunch of salt, pepper, and sage. That’s basically it.
SPAM of course. Seriously though, I don’t eat pig byproducts so I can’t really help.
RichVR
5971
Well, there’s not a lot of spam in it.
Timex
5972
Spam is made from two cuts of pork:
Pork shoudler
Ham
That’s it. It doesn’t contain messed up organs or other weird cuts like snouts and ears and crap.
It’s pork shoulder and ham.
stusser
5973
Also salt, sugar, and pink salt.
Please stop making me want to pick up a can of Spam. My girlfriend would kill me.
-xtien
In other news, have any of you people made fried rice with cheese in it? I’m getting this as a new request and while I make a mean fried rice, I’ve never put cheese in it.
Help.
-xtien
I think this is bizarrely common in Japan. Hmmm. . . definitely seen some cooking videos on Youtube featuring that. I’ve gotta jet offline for awhile, so I an’t find one just yet, but here’s this ludicrous recipe:
edit: or maybe it was Korea, yeah. Thanks for the correction, @stusser
stusser
5977
Gotta be Korean. They’re the asians that put cheese in everything.
Oh man, that looks awesome.
Had some prawn and camembert tempura at a Japanese restaurant the other week. Admittedly, it was in Germany.
stusser
5980
It’d odd, because many asians are lactose-intolerant so they don’t have a cheese culture. But korean BBQ now cooks up corn covered in stringcheese. Tasty, but very weird.
Skipper
5981
Dude, I’d LOVE to have a scallion pancake with actual cheese. They refer to it as Korean pizza already without it.
Spam is great. It’s not particularly good for you, but it tastes great. It’s texture is not very pleasant, so you should pan fry it to crisp up the sides, but if you do that, it does the same work that bacon does (salty, fatty, crispy-ness).
I make a “Hawaiian” fried rice with chunks of fried spam and pineapple. It’s delicious.
The worst part is getting over the fact that it’s, you know, Spam, and putting it in your shopping cart. After that, it’s great.
RichVR
5983
When his product was imitated, Hormel added spices to make it distinct. In the early 1930s, many companies were producing canned pork in large containers. Hormel’s competition included lips, snouts, even ears in their meats but Hormel refused to use these refuse parts. Instead, he used the shoulder of the pig (a cut of meat rarely used because of its time-consuming removal from the bone). Hormel’s meat was superior and more expensive than the competition’s, but once opened it was indistinguishable. Hormel sought a way to seperate his product from the rest, and he decided to try two things: reduce the size of the can so it was family-sized and design a distinctive label.
I always thought that, at some point, Spam used other parts of the pig. And that’s what gave it its bad reputation. I was wrong.
Came home to find both my wife and daughter were out, and I was on my own for dinner. Did I just grab a beer and a bag of chips? No. Did I microwave a bowl of leftover pasta? No! I was a good boy and made a salad!
We live a block from a great food co-op (we’re working members) so our fridge is often filled with this kind of produce, much of it grown on the co-op’s farm. Cherry tomatoes are from my wife’s own garden. That’s the co-op’s homemade chicken salad in the middle. Also livened up with wasabi crunchy chickpeas, organic dried goji berries and maple toasted coconut chips, topped with a Dijon vinagraitte that my wife had made. (Not shown – one of the co-op’s amazing multi-grain pumpkin seed rolls).
I probably just violated terms of this thread, since none of this I actually cooked.
Skipper
5985
I haven’t updated with a meal in a while so how about a game day meal? I wanted to try my hand at sous vide pork shoulder, so I used Kenji’s guide for that on SeriousEats. I don’t have an actual smoker, and smoking on a gas grill isn’t easy, so I went with the added liquid smoke, and finished in the oven for the bark.
Going into the water bath, I went a bit longer than 24 hours but it ended up perfect. The shoulder bone was literally falling out when I carefully extracted it from the bag. It rested overnight to chill back down, then I finished it in the oven for 90 minutes on 300F.
Plated North Carolina style with added coleslaw on a toasted bun. I added sauce to it with 1/3 Kraft BBQ sauce, 1/3 drippings from sous vide, 1/3 apple cider vinegar and some spices to heat it up a notch, then reduced it on the stove about 1/2 way. On the side we have requisite pickles, but an excellent mouth puckering version from Doux South. Their Angry Cukes and Drunken Tomatoes. It’s game day, so further sides will have to wait until later.
Boun Appetit:
stusser
5986
I just made a giant pot of cream of porcini mushroom and cauliflower soup. No cream in it. Short synopsis, cook 4 slices of bacon in pot, caramelize 4 onions in bacon fat, toss in crushed head of garlic, wait 30s, add head of cauliflower, quart of chicken stock, water to cover, dried porcinis, fresh thyme, salt/pepper, simmer for 30 minutes, immersion-blend until smooth as silk. Top with toasted breadcrumbs and pecorino. Delicious.
Anyway, I live alone. I had two large bowls of it with some toasted onion rye bread, and am now left with just under 5 QUARTS of soup. I have zero tupperware. I forgot this is why I don’t make soup.
So I Prime Nowed some tupperware. It arrives between 10 and midnight. Soup should be cooled by then.
nKoan
5987
Oh yeah it’s time for great soup recipes. I tend to freeze at least half the soup I make whenever I make a good soup because it’ll always go bad before we get around to finishing it.
Tonight for me was a Tofu Katsu Curry with steamed broccoli and cucumbers (not pictured). Sliced the tofu thinner than I normally do which makes this the crispiest (and best) version I’ve made so far.
stusser
5988
Love the texture of deep-fried tofu. But I don’t deep-fry at home. Can’t cross that bridge, shortly thereafter I’d be making homemade donuts and french fries and fried chicken and I wouldn’t fit through the door.
