Canned Meat Varieties & Snack Flavors | SPAM® Brand
Discover the wide variety of SPAM® flavors, like SPAM® Classic, Turkey or with Bacon. Find your favorite lunch meat or quick family dinner!
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Quarantine Cooking
- Thread starter GreenDragon
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A 7 minute video on how to make SPAM at home.
Bob
They have Spam with chorizoCanned Meat Varieties & Snack Flavors | SPAM® Brand
Discover the wide variety of SPAM® flavors, like SPAM® Classic, Turkey or with Bacon. Find your favorite lunch meat or quick family dinner!
"Over 9 billion cans purchased" Who would have thought?
They were careful to avoid saying that over 9 billion cans had been consumed.
Bob
Bob
Interesting, I suppose a person could probably skip the sodium nitrite if they didn't plan to store it any length of time.
Just how many cans are you hiding in your pantry Bob?
ChinaVoodoo
Moderator
New Zealand is really great. Never been there, but I love it already.
"A rich, 2 year aged ... with an extra sharp bite, crumbly texture and creamy finish."
Sounds as good as a cigar!
Bob
Sounds as good as a cigar!
Bob
GreenDragon
Moderator
Tonight's Menu: Garlic Butter Shrimp Scampi, Baked Barramundi with shrimp stuffing, and cole slaw. This shot is of my Son's plate, as I had already plowed through half of mine before thinking of taking a pic LOL!
(He's not a fan of slaw, can you tell?)
(He's not a fan of slaw, can you tell?)
GreenDragon
Moderator
Sunday Brunch
Cheese Toast made with homemade Pane Casalingua bread
Eggs over easy
Fried Spam
Coffee (fresh roasted beans)
Cheese Toast made with homemade Pane Casalingua bread
Eggs over easy
Fried Spam
Coffee (fresh roasted beans)
GreenDragon
Moderator
Tonight’s dinner was pot roast over rice. Nothing fancy, but dang good eatin’! Chuck roast, onions, garlic, carrots, celery, and potatoes. Fresh thyme, rosemary, and sage from the garden. Brown the meat, add stock and veg, and cook in a Dutch oven at 275 for 3-4 hours.
The small amount of leftovers from a Dutch oven full of my own creation of a hybridized Kimchi jjigae / Gamjatang pork bone soup recipe. That was supposed to be enough to provide at least one night worth of leftovers, didn't make it. it's always a compliment when my almost vegetarian daughter eats two bowls full of a dish with meat in it and the rest of the family horks down thirds
Glad it tastes better than it looks
1 cup homemade kimchi, about two pounds thin sliced browned pork, taters, carrots, tofu, onions, garlic, ginger, red pepper, soybean paste, mirin, hot pepper, beef stock, etc...
Glad it tastes better than it looks
1 cup homemade kimchi, about two pounds thin sliced browned pork, taters, carrots, tofu, onions, garlic, ginger, red pepper, soybean paste, mirin, hot pepper, beef stock, etc...
GreenDragon
Moderator
Tonight’s menu was created on the fly as I sprinted through the grocery store this morning.
Slow smoked thick cut pork chops w/ dry rub coating (great smoke ring!)
Baked beans (can augmented with red onions sautéed with bacon and house hot sauce)
Cole slaw
Fresh apple pie. Tip - always cook your pies in cast iron. The crust won’t stick and you’ll never have a soggy bottom.
Slow smoked thick cut pork chops w/ dry rub coating (great smoke ring!)
Baked beans (can augmented with red onions sautéed with bacon and house hot sauce)
Cole slaw
Fresh apple pie. Tip - always cook your pies in cast iron. The crust won’t stick and you’ll never have a soggy bottom.
This is my last can of diced tomato, my last summer squash for the season, and the last slice of Spam from the can I opened last week. Herbs, spices, cider vinegar and olive oil. Served with a half-stack of whole wheat Ritz Crackers.
Bob
Not Saint Patrick's day but the wife's paternal lineage was a Mac that immigrated and became a Mc which latter immigrated to America. We also have a red headed child. It's justified - corned beef and cabbage wth beer bread is on.
I was expecting Mc and Cheese after that windup.
Irish Cajun meets German (McLeStein?). Used homemade sauerkraut, Cajun sausage, a little of the leftover corned beef from last night, potatoes, onions, ripe garden Serranos, a small amount of homegrown carrots, mushrooms, cayenne pepper, a touch of apple cider vinegar, 3 tbsp brown sugar in a little beer and beef broth. Cooked it in the cast iron skillet then threw it under the broiler with a healthy dose of sharp cheddar and Monterey Jack cheese on top. Turned out pretty good.
My dinner consisted of onion soup from a packet of mix, to which I added 4 finely diced shitake mushrooms (sautéed in olive oil) and and handful of sour dough croutons. My simvastatin thanked me.
Bob
Bob
Update on the wine - after multiple rackings I got it bottled today, almost as wonderful as I imagined it would be (insert sarcasm emoji here). I found out that if I add about 2 tsp of sugar to a bottle and chill it in the fridge it's almost drinkable. It's a bit on the dry and tart side. I think I'll let the remaining bottles age for another year or ten - or until I move to a state where stills are legal...
I'm not sure but I think somewhere in France @Charly is laughing about the American trying to make wine - if not he should be
Moth
Well-Known Member
Use it as a base for cocktails... Enough fruit juice will make it good
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