Saumagen & Multi-Grain Bread - Weird Stuff In A Can

Here are two more cans from Convar Europe - containing a farmhouse-style wholegrain loaf, and a German delicacy known as Saumagen - traditionally made by stuffing a pig's stomach with potatoes, pork and vegetables.
These cans were kindly supplied in a box of free samples from conserva.de/ - a specialist online store for long-term storage foods (catering for people stocking emergency supplies, expedition provisioning, and of course, just curious people such as me)

[@Diggsworth]

Seriously can't get enough of the idea of canned bread.

[@tylerdrainville1136]

I'm just as enthusiastic about the idea of Two Can Specials

[@jamison85]

What I like about your canned food videos is that you approach them with an open mind, where many other "food" channels would be going over the top and trying to paint it as disgusting - especially something like Saumagen. By the way, the line "Altkanzler Schmaus" (roughly translates to old chancellor's delicacy/treat) refers to the time when Helmut Kohl would have this dish served at state dinners in his time as chancellor.

[@PandemoniumMeltDown]

Media discovered a long time ago that negativity, drama, loud and spectacular sells most. Honest, positivish and tempered down cool is rather dull and only good for putting the children to sleep (LOL). KZbin amplified this. Still, look at his channel grow :D It's beautiful.

[@Sirdiggar]

@@PandemoniumMeltDown The latter clearly isn't true in this case obviously, and don't believe everything the media tells you.

[@LyricsFred]

I must say, for being canned food, it looks really edible. Unlike microwave food

[@nijeri]

Just check out MREs! They're very delicious looking from the videos Ive seen from Steve1989MREInfo

[@ilovesheen7446]

Nijeri Art yea them mre’s got some good canned stuff

[@noalb3108]

@@ilovesheen7446 Modern day MREs are rarely (if ever) canned stuff. They are mostly just stuff in an air-tight packaging, basically high quality microwave food.

[@14yearold85]

I think it looks kinda gross somtimes but it always makes up in taste from what ive tried

[@super_genius]

@@noalb3108 thats functionally canning

[@markiangooley]

Pig stomach is sometimes called tripe but it isn’t, as pigs aren’t ruminants. A more accurate term is maw...

[@rojopantalones9791]

The first time I had tripe was in a soup called menudo. I was warned not of the tripe, but that I'd instantly be addicted to it and crave it for the rest of my life. I should've heeded that warning. It was so good! You're completely right about tripe in that it's difficult to explain it. The best I've been able to is that it's like a very meaty tofu, in that it has a great deal of substance and richness, but is also a huge vehicle for flavor. It soaks up the taste of whatever you cook it with and doesn't have to be as chewy as you'd expect it to be.

[@fuzer909]

My dad loves tripe. He grew up mostly in the Midwest and Colorado.

[@AliceHasenkohl]

what a great way to describe it! now that you mention it - tripe to me is a lot like sheet-tofu (the stuff that accumulates on top of tofu vats). i'm a huuuge fan of tofu, and also really like tripe. makes so much more sense now!

[@lizadams7662]

Ive made it. A lot of trouble for an okay result! It was fun trying the idea though.

[@lizadams7662]

I was responding to the Boston Brown bread comment. It appeared out of order.

[@louiealbrecht1088]

I grew up eating a dish we call "stuffed pig's stomach" and never knew that it had a "real" German name. My parents are Pennsylvania Deutch and I never realized that not every American ate it until I went away to college.

[@edgarallenpoe8457]

cool story but why so much space between your words?

[@4ng3lv3rm1n]

@@edgarallenpoe8457 they may use a special font on their device to help disabled users read easier, and on our end, it doesnt come out as pretty.

[@aubreyh1930]

We don’t do much with the organs of animals here, lots of people think they’re gross

[@DocDewrill]

Pennsylvania Dutch, not Deutch. they are from the Netherlands, not Germany. Saumagen is southern German, so far far away from Dutchie land.

[@cheri4757]

@@DocDewrill Pennsylvania Dutch encompass much more than just people from the Netherlands. The name itself comes from Deitsch in this case, which is just Deutsch ie German.

[@WhenTheManComesAround]

Excellent video as always my friend 👍 You absolutely have some of the best strange/weird food reviews on KZbin 😁

[@Kirodev]

I love the way you describe food texture and flavor 😁

[@imaginerus]

Your pronunciation of Saumagen is alright! My Grandma doesn't serve it with mustard but I guess it goes well together as Saumagen tastes similar to Fleischkäse, which is usually eaten with mustard. I'm actually surprised to see Saumagen being sold as an international product as it's regional dish from Palatine. How much did these cost? It looks like an excellent thing to have on the shelf when there's nothing left in the fridge! Edit: I looked it up, it's 4,50€ for the Bread and 6€ for the sausage

[@thalesvondasos]

Des hoast Leberkas

[@ChaosAT]

@@thalesvondasos ich denk mir auch was geht mit den deutschen die Bayern müssen auch was tun um die Wiedervereinigung zu beschleunigen wir Wiener können nicht allein ganzen deutschen Österreichisieren die Bayern müssen da mithelfen!

[@Ned-Ryerson]

Yep, very much from the Palatinate. Helmut Kohl was known to take foreign dignitaries to his home town of Oggersheim and have them eat it. I have recently become aware that a large part of my ancestors are from the Neustadt a. d. W. region, so I might have to check that out once we are actually allowed back onto the Autobahn.

[@Ned-Ryerson]

@Cis Admiral Geh bitte, die Prinzregententorte hat 8 Schichten. Eine für jeden bayerischen Bezirk, weil die Palz auch bayerisch war. Nix mit Preußen.

[@YoutubeAdministrator]

That two can logo made me laugh out loud. Great humor.

[@thaifoodlover5296]

I've eaten Saumagen numerous times during my 10 years in Germany. Quite a few times it was as a grilled burger on rye with mustard (sharp, lion). Other times, in a slice with kraut and potatoes. Usually, the mustard was on the table. Glad you liked it. I had a few I wanted to send back.

[@johnlittle8975]

You could buy 2 cans to try one now and the other in 11 years.

[@seasidesandles]

I remember buying fresh boiled pig’s stomach in butchers here in Lancashire until about 20 years ago. It was pretty bland tasting like tripe but more fatty. My Liverpudlian mother called it pig’s belly and was addicted to it!

[@darthplagueis13]

Your pronounciation of Saumagen is pretty good. It sounds a bit like a very northern german accent which is funny because Saumagen is a regional dish from southern germany but I've heard worse from people claiming to be completely fluid in the german language.

[@packhorsetriumph5319]

Fluid? Or fluent? Guess you're not fluid in English

[@nessamillikan6247]

@Packhorse Triumph Actually, to say fluid is correct. One of the various definitions of fluent is “capable of flowing, as a fluid”. They’re interchangeable, so don’t be an ass.

[@tylerdrainville1136]

Watching this before work to help calm down, been a bit of an anxious week as I work in Ontario's only liquor store during the COVID-19 pandemic and customers have been stampeding stores as our hours are limited (great idea, Ontario government.) This channel has been a godsend lately.

[@maxattacck]

KZbin didn’t notify this time but again I love these keep doing amazing ❤️ much love from Utah

[@joelrizzo2786]

Love that pun on "two can/toucan", makes me grin Everytime.

[@Ravyne]

Definitely weird food in cans! I have tried one bread product in a can called New England Brown Bread... I believe it is already mentioned below, so need to recap. Would love to have your recipe for the cabbage. It looks delicious!

[@Ned-Ryerson]

Looks very much like a red cabbage version of Bayrisch Kraut. Fry some diced onion in oil (traditionally rendered bacon fat including the bacon), then add the finely sliced (he cubed it) cabbage and water and cook until the cabbage has gone soft. It is then seasoned, sweetened with a bit of sugar, and caraway seed and vinegar (this last bit is important, and that is what he does here), are added to taste.

[@amadon3]

that was fun, thanks so much. Looked tasty too!

[@leonardcavaretta905]

You should get one of those side opening can openers. That way you are able to put the lid back on to save what you don't use.

[@louiealbrecht1088]

I love mine; it is SO convenient!

[@PandemoniumMeltDown]

Ever tried the one that cuts the lid in the joint, at that angle like 45 deg inwards, where neither parts becomes a razor blade? I know Atomic Shrimp is quite emotionally attached to his venerable one but... there might be a suitable and worthy contender to the trone of can openers to allow this venerable veteran of 20 some years to retire and go to the Valhala, the hall of fame, the EOW kit of tested by extensive trial tools and cans.

[@milandu]

Canned bread. The world keeps surprising me.

[@xPandamon]

It's a pretty normal thing in germany. Great for trekking and as a backup plan

[@jennifersvitko5997]

Boston Brown Bread is also "canned bread". Though, brown bread is more like a steamed pudding than a yeasted dough.

[@lolbenz]

I always toast old bread (3-7 days) And it will taste good again. Just with a bit of salt and butter

[@MrFredstt]

albert fish I’m wondering this as well

[@AngelicDirt]

​@albert fish Also, @MrFredstt . Depends on how you keep it and how humid it is where you are. You can stretch a bag of bread from a couple days out to about a week as long as it's not _terribly_ moldy or stinky. At least I can. YMMV, and grain of salt and all that.

[@VineFynn]

@@AngelicDirt ..so it can be mouldy or stinky, just not "terribly"? Yuck.

[@christopherlewis9322]

Your a GENIUS making these videos !!

[@Vlad-pz1oh]

Such a quality and thought-through way of filming.. It's a shame so few people actually watch these.

[@PandemoniumMeltDown]

Not so much that so many more come each day :D

[@Broeckchen]

Your German pronounciation is actually really good!

[@omikronweapon]

it started out somewhat lacking, but improved to fairly decent. There's certainly people who do far, far worse.

[@christosvoskresye]

It might say something about me, or maybe what I think of haggis-like products, but at first glance I thought your sign said, "You will never live to tell."

[@firo729]

Squidward is very happy about the canned bread

[@Claire-77]

Honestly I find this fascinating. Also after initial disgust, when you cooked it - looked really appetizing. Yum.

[@TulsaKanette]

i love how the little sign on your table says something different in each video

[@matthijsvanbeest5093]

13 seconds in and you already made me chuckle, Toucan special lmao

[@Sololop]

These videos need more views

[@uweinhamburg]

Your German pronunciation is actually pretty good. Saumagen used to be the favorite dish of the former German chancellor Helmut Kohl and during state dinners he often offered it to state guests including the Queen (not known if she was amused 😉). Imagine a British PM putting a Haggis on the table. The bread did look really nice

[@brianartillery]

That Saumagen looks absolutely delicious.

[@angiewegenerdjmetalamazon4468]

Saumagen used to be the favourite food of our former chancellor Helmut Kohl. :D I was very curious because I have never eaten that myself. :D Thank you for showing it to me, I will try it out if it is available in my area of Germany somehow. :D

[@DubiousEngineering]

Definitely the best way to enjoy spam!! You just made me hungry!

[@user-cz9gc6sv6c]

thats not spam.... :c

[@PandemoniumMeltDown]

@@user-cz9gc6sv6c It is. I just deciphered the acronym for you: Suspicious Processed Aproximative Meat. The "word" has been used for decades to include any porkish luncheon canned meat product. If it could be called a sausage if it didn't have a metal skin, smooth, chuncky, in a congeled mass it's spam. Spam or SPAM is a brand. OP did use the term spam. And I hope he went to get this craving satisfied.

[@badlarry172]

Looked like a lovely lunch

[@wupme]

Frying isn't cheating, its actually the way Saumagen is usually server. It gets cooked, sliced and then fried in a pan

[@ninexfohv]

I love the easy red cabbage you threw together.

[@jeffcook3747]

Hi AS! You mention bread in a can as being weird but I wonder if you've ever had New England brown bread? It's a canned bread product made from cornmeal, flour and molasses. It's primarily put out by B&M, the baked bean people. It's not a canned sandwich bread or baked loaf like you show in the video but it's usually served as an accompaniment to hot dogs and baked beans. It's a regional food that can be served cold or better yet fried lightly in butter (so much better that way). It comes in plain or raisin. If you have a P. O. box, I'd be happy to send you some. It's very good. BTW, I think when I say baked beans you might think of what we call pork and beans (in a tomato dice) but most of ours are in a sweet sauce. New England baked beans in the traditional style are made using molasses as well.

[@AtomicShrimp]

That sounds interesting! I will try to seek that out for this series

[@AtomicShrimp]

If I had to test one variety only, should I choose plain or raisin?

[@jeffcook3747]

@@AtomicShrimp my personal favorite is raisin.

[@AtomicShrimp]

Thanks - I will give it a try (I don't have a PO Box to take advantage of your kind offer, but I think I can order them to be shipped here)

[@jeffcook3747]

@@AtomicShrimp I bet you can get it through Amazon

[@Sarah_Grant]

I can a pull top can fail on me today. I had to use a can opener. Made me think of you. 😁❤

[@LexusLFA554]

Cooked red cabbage usually goes with a dish called Braten in South Germany, and usually containes an apple as well. I wonder if Braten in a can exists :/

[@evelinharmannfan7191]

yes, it does, I have seen it in Shops here in Germany.

[@untitled5083]

How does this channel not have 1m subs

[@sk8terboi10003]

Doubt he wants that many subs its pretty much a hobby for him and i dont think he makes anything of these videos

[@PandemoniumMeltDown]

Getting there I'd say, he's still growing and fast. A good recipe I guess.

[@DanCooper404]

Meanwhile in an alternate universe: "This is Molecular Lobster, and in today's episode of Weird Canned Stuff, we have...baked beans? Who on Earth would have guessed you could put beans in a can?"

[@countesscable]

I have to agree that Brabantia tin-openers are absolutely the best.

[@MonkLife]

Love your videos dude

[@lloydevans2900]

Just have to ask: Where did you find that toaster with the window in the side? I would love one of those!

[@thekenzieshow771]

You made spam look tasty now I kinda want to try it.

[@debbiefoad1688]

Well I've never seen bread in a can. Did you buy it here in UK. It all looks nice.

[@AtomicShrimp]

This came from Germany from an online store that specialises in long terms storable foodstuffs

[@nowisee8309]

I grew up in the country so I know where meat comes from and I like it but I draw the line at internal organs. I just can't lol. You do it so I dont have to. 😀👍

[@Ned-Ryerson]

Well, when I was a toddler and small child, my parents often left me with my old grandmother. She very much lived in the country, so I was served all sorts of things, and did not have any trouble back then. To be fair, I have stopped eating liver, as I just overate it as a child, but properly done kidneys are nice. They are admittedly a bit disgusting before and during preparation, considering what their function is. Cow's tongue is okay, but a bit rubbery, but it is basically a muscle. Heart is just more muscle, if somewhat odd. Tripe however, is something I disliked back then and am still very much set against. I was only introduced to Pig's tongue as an adult, and it did not appeal.

[@AliceHasenkohl]

@@Ned-Ryerson someone in the comments likened tripe to tofu, and I agree that for me it totally reminds me of sheet tofu - chewy, moist, flavored like the context it's in. maybe that comparison helps you to enjoy it in the future? my grandma and great grandma also cooked various dishes with intestine, and I later discovered cool stuff in classic french and Chinese cuisine. so yeah, maybe a different flavoring will help you out, too :)

[@flatusvocis.]

I'd defnitely eat that!

[@simonwright9916]

Saumagen is a local delicacy where I live in RLP. I prefer haggis though.

[@piesktoryjezdzikoleja....4140]

I very much like Your channel bud

[@SheyD78]

I think I'd have gone for a circle of bread, a circle of saumagen and another circle of bread, butter the bread and fry them all in a pan and eat it like a burger, maybe with a slice of cheese. Maybe a cabbage & carrot slaw for salad on it.

[@seraaron]

I can't believe you sliced the bread vertically, but then sliced the meat horizontally...

[@gilgammesh1]

You need to do Whole chicken in a can. Ashens did one, but ive seen a different brand that looked more horrifying.

[@AtomicShrimp]

Please tell me more! I want one!

[@gilgammesh1]

www.amazon.com/Sweet-Sue-Chicken-without-Giblets/dp/B00E3AYVA8 Looking into it, it seems like a very difficult item to get in the UK.

[@gilgammesh1]

Ashens reviewed a different version to this, but this is the first one i ever saw before he got one. And in my opinion this looked worse.

[@AtomicShrimp]

Isn't that the same brand that Ashens did? I might be able to find a way to get it shipped here...

[@gilgammesh1]

@@AtomicShrimp www.disneymike.com/blog/archives/2005/04/whole_chicken_i.html this is the brand ashens did

[@MetalheadAndNerd]

No, we Germans don't eat everything with Sauerkraut. Strawberries go very well without it.

[@ominousjorts]

For a moment I was worried that there would be no can opener!

[@Taki_4869]

Im starting to get hungry after watching 2 hours of "weird stuff in a can"...

[@anaximander66]

Frying makes everything so good I'm not sure it's not cheating.

[@chlorone]

not sure whats weird about bread in a can. used to be like that long ago before plastics took over, ofc the "normal" canned bread is rather schwarzbrot than a weizenmischbrot (multigrain). but to be honest, the bread looks quite old. wonder how old the can was XD

[@Bodomi]

From Google: Wort is “beer starter” - comprised of malt extract (from grain mash) and water.

[@snithereens]

Former Bundeskanzler Helmut Kohl invited Gorbachev for Saumagen-meal to his home area in Rhineland-Palatinate.

[@LordPishPosh]

why don't you just make a banner graphic with the reason cans are opened with a can opener and save yourself the explanation :-)

[@MinnyPlays1991]

@Atomic shrimp have you tryed burger in a can

[@lovecats6856]

I should be sewing but I am bingeing (spelling?) on weird foods in cans.

[@sandeepsehmi347]

Rosen. Ist it kosher?

[@intarc0giotto]

well it is just stuffed pig stomach.,...there is no tripe in it, as far as i know. ....the stomach is just the lining and nowadays, they use some kind of bag to cook it in

[@thedisturbedpreist]

I made my order before I watched this, now i have canned bread and no saumagen

[@jornschneider2723]

saumagen is a saucage, that was filled and cooked in a pork-stomage, but, you never eat the stomage..greetings from gremany

[@AtomicShrimp]

In this one though, the pork offal was chopped and blended in

[@mgold700]

Kutteln zählt wohl nicht

[@jornschneider2723]

@@mgold700 schweine haben leider keinen pansen..,-)

[@louiealbrecht1088]

The Germans who emigrated to the US in the 1820 ' s must have been thrifty or desperate; I'm of Pennsylvania Deutch descent and we DO eat the pig's stomach (and the cow's) when making this dish.

[@notrightmeow3357]

Wish I could get bread like that in the US.

[@HuskerLoon]

Ever try haggis?

[@Boogie_the_cat]

As a picky eater, I can tell you that I'm a lot more worried about the multi grain bread compared to the pig stomach sausage. And i hate sausages and pigs.

[@packhorsetriumph5319]

You got a sweet toaster

[@andra.newgirl]

It make me giggle every time you explain why you use the can opener

[@YukoValis]

Doing Twocan huh? Should have the sign say "follow your nose" lol

[@2.7petabytes]

Mmmmmm.... pig stomach. Pig haggis. And I thought that said LAND ROT at first

[@AtomicShrimp]

Pig Haggis.... Piggis!

[@2.7petabytes]

Atomic Shrimp too bad you’re not near me as I’m making some fresh fermented sauerkraut ! :)

[@2.7petabytes]

Atomic Shrimp I’d happily share

[@AtomicShrimp]

I want to try making fermented products like sauerkraut and kimchi, but I feel like I might make some critical error and end up culturing something that would kill me

[@2.7petabytes]

Atomic Shrimp oh no!! You’ll be good! Go for it! I make kimchi and sauerkraut and kombucha, the whole nine yards! I too was very leery at first but it’s super easy and really hard to F up! Check out the book Wild Fermentation by Sandor Katz. It helped me out a LOT! That would be interesting to see you do some of that. I’ve got lots of tips and pointers

[@joeconti2396]

2:54 Nice hiss

[@SheWhoHathCATS]

now i want to make some food

[@omikronweapon]

The thought of Saumagen didn't feel very appealing to me, but it looked alright. until you broke out the red cabbage... One of the banes of my existence as a kid. I''m getting slightly queasy just looking at it. Can instantly imagine the taste, though I haven't eaten it in 20 years or so. And that awful purple dripping... My mother believed "one should eat every colour vegetable regularly", so we had it relatively often. As if the different colours meant they contained specific vitamins or something. She wasn't unintelligent, but her grasp of biology lacked some deeper insight...

[@AtomicShrimp]

Although you mother's idea might not have begin with science, 'eat the rainbow' isn't a terrible idea at all - firstly, because variety of diet is nearly always better than monotony, but also, there is some accidental science in it - green vegetables tend to contain folate, iron and calcium; red things like tomatoes, peppers etc contain lycopene; orange things contain carotenes; purple things contain anthocyanins or betacyanins, and so on - now, there are some outlandish claims abroad about the miraculous properties of all of these things, which should not be taken too seriously, there is no doubt that they are all beneficial to general health in their different ways.

[@JessicaFEREM]

Saumagen doesn't look too bad imo

[@l0st5oul45]

the fact they tell you you need to cut verticle slices from the canned bread is slightly irritating XD some of might want round slices of bread XD

[@PandemoniumMeltDown]

When did it ever stop you from expressing yourself and play with your Weird Stuff In A Can?-D

[@badlarry172]

Think you should do a typed disclaimer at the start of each new can vid to save you the brother of having to explain each time about your preference for the tin opener

[@user-cz9gc6sv6c]

so normally you eat Saumagen with yellow mustard not the brown one

[@omikronweapon]

Never even seen brown mustard...

[@Rob88]

I wonder what Chuck Berry would think?

[@PandemoniumMeltDown]

You Never Can Tell

[@kallsusae]

Ive always felt canned bread was kinda silly. Rice and flower exist

[@lizadams7662]

This was a Toucan Production.

[@RFC3514]

2:19 - "Country-women style". None of that crappy artificial man-bread here. :-P

[@scottmaughmer8192]

The only tripe I've ever tried wss in manudo and it was absolutely disgusting. Smelled like vomit and was like trying to chew a piece of rubber.

[@paul1warr]

"no more " waffle or offal?

[@dlaldlaldlanutsntnstn1418]

No more waffle, lets taste this Offal

[@AtomicShrimp]

Do you mind if I steal that for a future video?

[@dlaldlaldlanutsntnstn1418]

​@@AtomicShrimp I'd be mildly honoured

[@dlaldlaldlanutsntnstn1418]

@@hansbrackhaus8017 what an offal pun

[@PandemoniumMeltDown]

Oh yeah, we just love to correct you... yeah... ok now, cheerio. Fake choucroute lol

[@sk8terboi10003]

I have a rule i dont eat anything with tripe in it

[@Daminite]

Tripe has always be fairly unpleasant to me. It has no taste and the texture always reminds me of licking a sponge.

[@williamturner6192]

Stew in meat and cylinder bread? Cool. Oh, meatloaf with stew inside. Okay.

[@insertfunnynamehere9910]

Just found out that this is the least popular video on your channel. Apparently the algorithm doesn't like pig stomach.

[@AtomicShrimp]

This one has 99% like/dislike, which is about normal. I think this one might be the least popular, at only 80%: kzbin.info/www/bejne/sKOxpZSviLGMisU

[@insertfunnynamehere9910]

Oh yeah sorry, i just sorted all of your videos by popular and scrolled down

[@jhonbus]

8:40 Less waffle; more offal.

[@binky8501]

looks like head cheese

[@leonardcavaretta905]

It kinda looks like headcheese.

[@missm2184]

if your not rich. your not gonna be able to stock a bunker Then again if your not rich you wont have a bunker!😀

[@prozac_dreams]

Woohyoo