"dsi1" wrote in message
...

On Thursday, February 1, 2018 at 11:02:13 PM UTC-10, Ophelia wrote:
>
> I really ought to starting cooking stuff with spam. My husband loves it
> but
> I never include it in cooked dishes.
>
> I showed him that pic and he was very enthusiastic Does the rice not
> fall
> apart when you take off the cling film?
>
> I need a recipes please?

Mostly, it's a piece of fried Spam on rice. Over here, it's sometimes cooked
in a teriyaki sauce. The strip of seaweed is optional. The Spam and seaweed
was laid on the plastic wrap and a ball of hot rice is put on top of that.
You have to use a short or med. grain rice for this. Long grain rice will
just fall apart.

The whole thing is rolled up in the wrap and the two ends of the wrap are
twisted to squeeze the whole thing into shape. You end up with a nicely
shaped and wrapped Spam musubi that's ready to be eaten anywhere.

I didn't come up with this. I saw it being done at the Korean joint down at
the mall.

https://www.amazon.com/photos/share/...RStBST9Ysl5cpd

==

Thanks I like the look of the seaweed and he does like that. I am
wondering where I could buy it. Would a Chinese shop sell it? I remember
going to one years ago in Glasgow.

I will give it a try without Thanks, again)

"Ophelia" wrote in message ...



"dsi1" wrote in message
...

On Thursday, February 1, 2018 at 11:02:13 PM UTC-10, Ophelia wrote:
>
> I really ought to starting cooking stuff with spam. My husband loves it
> but
> I never include it in cooked dishes.
>
> I showed him that pic and he was very enthusiastic Does the rice not
> fall
> apart when you take off the cling film?
>
> I need a recipes please?

Mostly, it's a piece of fried Spam on rice. Over here, it's sometimes cooked
in a teriyaki sauce. The strip of seaweed is optional. The Spam and seaweed
was laid on the plastic wrap and a ball of hot rice is put on top of that.
You have to use a short or med. grain rice for this. Long grain rice will
just fall apart.

The whole thing is rolled up in the wrap and the two ends of the wrap are
twisted to squeeze the whole thing into shape. You end up with a nicely
shaped and wrapped Spam musubi that's ready to be eaten anywhere.

I didn't come up with this. I saw it being done at the Korean joint down at
the mall.

https://www.amazon.com/photos/share/...RStBST9Ysl5cpd

==

Thanks I like the look of the seaweed and he does like that. I am
wondering where I could buy it. Would a Chinese shop sell it? I remember
going to one years ago in Glasgow.

I will give it a try without Thanks, again)

==

Look what I found <g>

https://www.tesco.com/groceries/en-G...gclsrc =aw.ds

On Friday, February 2, 2018 at 8:53:31 AM UTC-10, Ophelia wrote:
> ==
>
> Thanks I like the look of the seaweed and he does like that. I am
> wondering where I could buy it. Would a Chinese shop sell it? I remember
> going to one years ago in Glasgow.
>
> I will give it a try without Thanks, again)

That's a good question. I didn't see a single sheet of nori when we were in the UK. I was looking for other things like fish and chips and a steering wheel on the drivers side of the car. After searching high and low I did finally find one.

https://www.amazon.com/photos/share/...ZoK7hFK8g4enYg

On 2/2/2018 11:19 AM, dsi1 wrote:
> On Thursday, February 1, 2018 at 11:02:13 PM UTC-10, Ophelia wrote:
>>
>> I really ought to starting cooking stuff with spam. My husband loves it but
>> I never include it in cooked dishes.
>>
>> I showed him that pic and he was very enthusiastic Does the rice not fall
>> apart when you take off the cling film?
>>
>> I need a recipes please?
>
> Mostly, it's a piece of fried Spam on rice. Over here, it's sometimes cooked in a teriyaki sauce. The strip of seaweed is optional. The Spam and seaweed was laid on the plastic wrap and a ball of hot rice is put on top of that. You have to use a short or med. grain rice for this. Long grain rice will just fall apart.
>
> The whole thing is rolled up in the wrap and the two ends of the wrap are twisted to squeeze the whole thing into shape. You end up with a nicely shaped and wrapped Spam musubi that's ready to be eaten anywhere.
>
> I didn't come up with this. I saw it being done at the Korean joint down at the mall.
>
> https://www.amazon.com/photos/share/...RStBST9Ysl5cpd
>

Wow does that ever beat a simple sammich for lunch!

Well done.

On Friday, February 2, 2018 at 9:26:15 AM UTC-10, CaÃ*da de la casa wrote:
>
> Wow does that ever beat a simple sammich for lunch!
>
> Well done.

My wife really likes that Korean joint at the mall. They make their kim chee daily and it's like her mom used to make. As far as the Spam musubi goes, the kids on this rock really love that stuff. It's kinda unreal.

dsi1 wrote:
> On Thursday, February 1, 2018 at 11:02:13 PM UTC-10, Ophelia wrote:
>>
>> I really ought to starting cooking stuff with spam. My husband loves it but
>> I never include it in cooked dishes.
>>
>> I showed him that pic and he was very enthusiastic Does the rice not fall
>> apart when you take off the cling film?
>>
>> I need a recipes please?
>
> Mostly, it's a piece of fried Spam on rice. Over here, it's sometimes cooked in a teriyaki sauce. The strip of seaweed is optional. The Spam and seaweed was laid on the plastic wrap and a ball of hot rice is put on top of that. You have to use a short or med. grain rice for this. Long grain rice will just fall apart.
>
> The whole thing is rolled up in the wrap and the two ends of the wrap are twisted to squeeze the whole thing into shape. You end up with a nicely shaped and wrapped Spam musubi that's ready to be eaten anywhere.
>
> I didn't come up with this. I saw it being done at the Korean joint down at the mall.
>
> https://www.amazon.com/photos/share/...RStBST9Ysl5cpd
>

I like misubi, but haven't made it in a while. I used calrose rice as
it's the closest I can get to sticky short grain rice. Fried the spam
and added a little oyster sauce near the end. I have a neat little
misubi press (made of plexiglas) which works great over saran wrap, and
makes two at a time.

It's poor man's sushi, but I like it as well as some sushi I have had.

On Friday, February 2, 2018 at 11:31:16 AM UTC-10, Hank Rogers wrote:
> dsi1 wrote:
>
> I like misubi, but haven't made it in a while. I used calrose rice as
> it's the closest I can get to sticky short grain rice. Fried the spam
> and added a little oyster sauce near the end. I have a neat little
> misubi press (made of plexiglas) which works great over saran wrap, and
> makes two at a time.
>
> It's poor man's sushi, but I like it as well as some sushi I have had.

You culinary skills and taste are most excellent!

dsi1 wrote:
> On Thursday, February 1, 2018 at 11:02:13 PM UTC-10, Ophelia wrote:
>>
>> I really ought to starting cooking stuff with spam. My husband loves it but
>> I never include it in cooked dishes.
>>
>> I showed him that pic and he was very enthusiastic Does the rice not fall
>> apart when you take off the cling film?
>>
>> I need a recipes please?
>
> Mostly, it's a piece of fried Spam on rice. Over here, it's sometimes cooked in a teriyaki sauce. The strip of seaweed is optional. The Spam and seaweed was laid on the plastic wrap and a ball of hot rice is put on top of that. You have to use a short or med. grain rice for this. Long grain rice will just fall apart.
>
> The whole thing is rolled up in the wrap and the two ends of the wrap are twisted to squeeze the whole thing into shape. You end up with a nicely shaped and wrapped Spam musubi that's ready to be eaten anywhere.
>
> I didn't come up with this. I saw it being done at the Korean joint down at the mall.
>
> https://www.amazon.com/photos/share/...RStBST9Ysl5cpd
>

Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
leaves out a lot of the taste!

On Friday, February 2, 2018 at 11:33:05 AM UTC-10, Hank Rogers wrote:
>
> Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
> leaves out a lot of the taste!

It's probably better to take small baby steps in this matter. My guess is that most folks on the mainland don't care for nori. The combination of Spam and seaweed might cause them to combust spontaneously.

On 2/2/2018 2:33 PM, Hank Rogers wrote:
> dsi1 wrote:
>> On Thursday, February 1, 2018 at 11:02:13 PM UTC-10, Ophelia wrote:
>>>
>>> I really ought to starting cooking stuff with spam.Â* My husband loves
>>> it but
>>> I never include it in cooked dishes.
>>>
>>> I showed him that pic and he was very enthusiasticÂ* Does the rice
>>> not fall
>>> apart when you take off the cling film?
>>>
>>> I need a recipes please?
>>
>> Mostly, it's a piece of fried Spam on rice. Over here, it's sometimes
>> cooked in a teriyaki sauce. The strip of seaweed is optional. The Spam
>> and seaweed was laid on the plastic wrap and a ball of hot rice is put
>> on top of that. You have to use a short or med. grain rice for this.
>> Long grain rice will just fall apart.
>>
>> The whole thing is rolled up in the wrap and the two ends of the wrap
>> are twisted to squeeze the whole thing into shape. You end up with a
>> nicely shaped and wrapped Spam musubi that's ready to be eaten anywhere.
>>
>> I didn't come up with this. I saw it being done at the Korean joint
>> down at the mall.
>>
>> https://www.amazon.com/photos/share/...RStBST9Ysl5cpd
>>
>>
>
> Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
> leaves out a lot of the taste!
>
It's a wonderful iodine rich flavor.

"Hank Rogers" wrote in message news
dsi1 wrote:
> On Thursday, February 1, 2018 at 11:02:13 PM UTC-10, Ophelia wrote:
>>
>> I really ought to starting cooking stuff with spam. My husband loves it
>> but
>> I never include it in cooked dishes.
>>
>> I showed him that pic and he was very enthusiastic Does the rice not
>> fall
>> apart when you take off the cling film?
>>
>> I need a recipes please?
>
> Mostly, it's a piece of fried Spam on rice. Over here, it's sometimes
> cooked in a teriyaki sauce. The strip of seaweed is optional. The Spam and
> seaweed was laid on the plastic wrap and a ball of hot rice is put on top
> of that. You have to use a short or med. grain rice for this. Long grain
> rice will just fall apart.
>
> The whole thing is rolled up in the wrap and the two ends of the wrap are
> twisted to squeeze the whole thing into shape. You end up with a nicely
> shaped and wrapped Spam musubi that's ready to be eaten anywhere.
>
> I didn't come up with this. I saw it being done at the Korean joint down
> at the mall.
>
> https://www.amazon.com/photos/share/...RStBST9Ysl5cpd
>

Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
leaves out a lot of the taste!

==

Thanks. I shall be buying some today. I have been looking on Google for a
'rice press' to put them together. In US they are very cheap but the first
ones I found here a 'very' expensive. I know I could use a sheet to roll
them up .. but ... )

"l not -l" wrote in message ...


On 31-Jan-2018, "Ophelia" > wrote:

> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I
> added a few
> chopped mushrooms too.
>
> You??
Sunday, I made chuck roast, one-bite rainbow potatoes (a mix of
white, red and purple), carrots and onions. Today's dinner will
be leftovers from that meal. Nothing green; the braised collards
are all gone. Mandarin oranges for dessert.

==

Oh no, you broke the pork run <g> Actually your chuck roast and veg sounds
great)

I love to see what others make. It gives me ideas for dinners to make




--
Change cujo to juno to make a valid email address.

On 1/31/2018 10:24 AM, Ophelia wrote:
>
>
> "l not -l"* wrote in message ...
>
>
> On 31-Jan-2018, "Ophelia" > wrote:
>
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.* Oh yes I
>> added a few
>> chopped mushrooms too.
>>
>> You??
> Sunday, I made chuck roast, one-bite rainbow potatoes (a mix of
> white, red and purple), carrots and onions.* Today's dinner will
> be leftovers from that meal.* Nothing green; the braised collards
> are all gone.* Mandarin oranges for dessert.
>
> ==
>
> Oh no, you broke the pork run <g>* Actually your chuck roast and veg sounds
> great)
>
> I love to see what others make.* It gives me ideas for dinners to make
>
>
>
>


Vietnamese pork chops are up again tonight:

http://www.seriouseats.com/recipes/2...xa-recipe.html

Ingredients

For the Pork:
2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground
white pepper (4g)
Pinch kosher salt
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves
discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass)
1 small shallot, roughly chopped (about 1 ounce; 30g total)
4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
1/3 cup palm sugar (about 3 ounces; 85g)
1/4 cup (60ml) fish sauce
2 tablespoons (30ml) vegetable oil
1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with
plenty of fat and marbling

....served with medium rice sticks, Nuoc Cham sauce, slivered green
onions, cilantro and crushed peanuts on top.

"Caída de la casa" wrote in message news
On 1/31/2018 10:24 AM, Ophelia wrote:
>
>
> "l not -l" wrote in message ...
>
>
> On 31-Jan-2018, "Ophelia" > wrote:
>
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon. Oh yes I
>> added a few
>> chopped mushrooms too.
>>
>> You??
> Sunday, I made chuck roast, one-bite rainbow potatoes (a mix of
> white, red and purple), carrots and onions. Today's dinner will
> be leftovers from that meal. Nothing green; the braised collards
> are all gone. Mandarin oranges for dessert.
>
> ==
>
> Oh no, you broke the pork run <g> Actually your chuck roast and veg
> sounds
> great)
>
> I love to see what others make. It gives me ideas for dinners to make
>
>
>
>


Vietnamese pork chops are up again tonight:

http://www.seriouseats.com/recipes/2...xa-recipe.html

Ingredients

For the Pork:
2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground
white pepper (4g)
Pinch kosher salt
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves
discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass)
1 small shallot, roughly chopped (about 1 ounce; 30g total)
4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
1/3 cup palm sugar (about 3 ounces; 85g)
1/4 cup (60ml) fish sauce
2 tablespoons (30ml) vegetable oil
1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with
plenty of fat and marbling

....served with medium rice sticks, Nuoc Cham sauce, slivered green
onions, cilantro and crushed peanuts on top.

==

Ooooh spicy ) I bet you enjoyed it though

On 1/31/2018 1:21 PM, Ophelia wrote:
>
>
> "Caída de la casa"* wrote in message news >
> On 1/31/2018 10:24 AM, Ophelia wrote:
>>
>>
>> "l not -l"* wrote in message ...
>>
>>
>> On 31-Jan-2018, "Ophelia" > wrote:
>>
>>> Pork chops coated in crumbs with Italian seasoning.
>>> Roasted potatoes
>>> Brussels sprouts cooked with shallots and bacon.* Oh yes I
>>> added a few
>>> chopped mushrooms too.
>>>
>>> You??
>> Sunday, I made chuck roast, one-bite rainbow potatoes (a mix of
>> white, red and purple), carrots and onions.* Today's dinner will
>> be leftovers from that meal.* Nothing green; the braised collards
>> are all gone.* Mandarin oranges for dessert.
>>
>> ==
>>
>> Oh no, you broke the pork run <g>* Actually your chuck roast and veg
>> sounds
>> great)
>>
>> I love to see what others make.* It gives me ideas for dinners to make
>>
>>
>>
>>
>
>
> Vietnamese pork chops are up again tonight:
>
> http://www.seriouseats.com/recipes/2...xa-recipe.html
>
>
> Ingredients
>
> *** For the Pork:
> *** 2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground
> white pepper (4g)
> *** Pinch kosher salt
> *** 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves
> discarded, tender core thinly sliced (about 2 ounces; 60g sliced
> lemongrass)
> *** 1 small shallot, roughly chopped (about 1 ounce; 30g total)
> *** 4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
> *** 1/3 cup palm sugar (about 3 ounces; 85g)
> *** 1/4 cup (60ml) fish sauce
> *** 2 tablespoons (30ml) vegetable oil
> *** 1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with
> plenty of fat and marbling
>
> ...served with medium rice sticks, Nuoc Cham sauce, slivered green
> onions, cilantro and crushed peanuts on top.
>
> ==
>
> Ooooh spicy )

Rather!

> I bet you enjoyed it though

I will when 6PM rolls around.

Last night was some lovely fresh sole from Costco dredged in rice flour,
onion powder, white pepper and seasoned salt and an egg wash then pan
fried to golden in Canola oil with a knob of butter.

Side of plain white rice with butter and paprika.

Lemon wedges to garnish and season.

Yeah!