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

@@Senolvu 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 :)

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?

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.

@@glockenrein i love myself some soup in a cold texas winter, we got snow last year. (im not used to snow growing up in california.)

When she lived through the depression Newfoundland was not yet part of Canada 😉

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

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

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!

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.

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

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

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.

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. 🤙

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)

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

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.

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.

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.

Noooo! You don't say! 🤘🤣 He literally has $5k in equipment he says are "must haves." Dude - most of us have a few knives and one decent pan. DYI is supposed to be cheaper and worth the elbow grease - not a trip to Whole Food in the Lamborghini, then back to the kitchen equivalent of Bruce Wayne's Bat Cave to concoct the Mercedes Benz of Luncheon Meat...

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

Nothing like a good ol SLT sandwich

I figured out a dishwasher makes a really good sous vide.

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.

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.

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

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?

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.

Please! Omggg

Hell yes. I need it

BROWNIE OBSESSION IS MY OBSESSION

Text me....lucky winner 🎁🎁🎁🎁🖕

I love spam musubi! I made some just the other day :)) very underrated food item

J Kenji Lopez alt is good for that stuff as well. I recommend watching his channel

Alleen in macaroni is het lekker vind ik

well cadillac are trash cars

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.