How the World Eats Spam (Part 2)

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Thank you so much to Yan Ting, Katie, Giselle, Irene, and Monique for sharing your dishes with us!
If you want to join my art club on Patreon: / beryl
Artist today is Addeline Griswold
Instagram: / burger_babie
Website: www.burgerbabie.com/about-me
My first Spam episode from the channel’s early days: • How People Eat Spam | ...
RECIPES
Spam Bánh Mì
Ingredients:
Vietnamese baguette (Mexican bolillo is a good sub)
Spam
Tomato
Cucumber
Black pepper
Directions:
Slice spam and fry in a pan until brown and crispy. Slice tomato and cucumber. Toast baguette if desired. Layer all ingredients inside the baguette and top them with black pepper. Assemble the sandwich and enjoy!
Obaasan’s Spam Fried Rice
Ingredients:
4-6 cups cooked rice
2 Tbsp vegetable oil, plus more as needed
1 medium onion, diced
1 small can (or ½ a large can) spam, diced
1 egg, lightly whisked
¼-⅓ cup soy sauce
Directions:
Make sure rice is fully cooled. Heat oil in a deep non-stick frying pan. Sauté the onions and spam until onions are soft and lightly golden. Add another tablespoon of oil if needed before adding rice. Add cooked, cooled rice, breaking up the clumps, frying until heated through, about 5-7 minutes. Pour egg over rice, occasionally turning over and stirring until egg is completely cooked. Drizzle soy sauce in a spiral motion over the rice, stir to combine well. Remove from heat and cover with a lid to “steam” a little, about 5 minutes. Enjoy warm!
Stir Fried Spam with Potatoes & Baked Beans
Ingredients:
2 medium potatoes
1 small can of baked beans
1/2 can of spam
1/2 cup of water
Ketchup or Worcestershire sauce, for seasoning
Directions:
Peel and cut the potatoes into cubes. Cut the spam into similar size cubes too. Boil the potatoes in water until fork tender. (This step is optional but will help to ensure your potato is cooked). Then drain. Start to fry the spam cubes in a wok. Once the spam cubes are browned, add in the potato and brown the sides as well. Once the potatoes are browned, add in the baked beans and then the water. Simmer until potatoes are cooked and sauce thickens. Add ketchup or Worcestershire to season. Serve warm.
Guisado de spam con Plátano maduros
Ingredients:
1 can spam
½ onion, diced
1 clove garlic, minced
½ sweet bell pepper, diced
1 Tbsp tomato paste
2 Tbsp oil
1 sweet (yellow/black) plantain
Directions:
Cut spam into large cubes set aside. In a saucepan add oil, heat up then add the onion, garlic, and pepper. Cook down until onion is translucent. Add the tomato paste and a little water to loosen it up. Then add the spam and a little more water to make sure spam is in sauce. Lower heat to continue cooking. Separately, slice up the plantain (cut diagonal slices) and in another pan fry them up until golden on both sides. Add plantains to the stew and adjust seasoning as needed. Let stew for about 10 minutes and serve over rice.
Chicken Fried Spam
Ingredients:
Spam, sliced
Flour
Seasoning of choice
Egg
Directions:
Combine flour and spice together onto a plate. Whisk egg in another bowl. Dredge spam slices in egg then in seasoned flour. Deep fry until golden brown. Serve with your preferred accompaniments or by itself!
CHAPTERS
00:00 Intro
00:26 Vietnamese-American Spam Bánh Mì
02:37 Trying Spam Bánh Mì
04:12 Today’s artist, Addeline Griswold
06:21 Japanese Spam Fried Rice
08:51 Trying Spam Fried Rice
10:50 Singaporean Stir Fried Spam with Potatoes & Baked Beans
12:04 Trying Stir Fried Spam with Potatoes & Baked Beans
14:28 Puerto Rican Guisado de spam con Plátano maduros
16:40 Trying Guisado de spam con Plátano maduros
19:43 USA Chicken Fried Spam
22:11 Trying Chicken Fried Spam
_________
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Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
Support me on Patreon: / beryl

[@lillanakitten]

I am so glad you posted today!❤️ My birthday is today and it is rough because my mom passed away last year and I am missing her very much 😭 she loved food and cooking. And she instilled in me to be brave with food and try something new 💖

[@BerylShereshewsky]

Happy birthday!!!!! I know how hard celebration days without the people we love, but there is a whole community here to wish you a happy birthday

[@theresahoward7216]

Happy birthday! I am sure your mom is proud every time you try a new food or recipe. It is hard...and I don't know that it is ever easier on those special days without them...but I try to just remember that love is continuous. It doesn't stop even for death. You still love her and she still loves you.

[@KasdeyasVids]

Happy Birthday!

[@danicx3055]

Happy Birthday🎉

[@laurinevelyn6335]

Happy Birthday! 🎂

[@larkendelvie]

Best compliment I've ever gotten is that I'm a good everyday cook - which just means I can figure out dinner in under 30 minutes for a family and it isn't the same food every night. LOL so many people do this and don't get credit for keeping a pantry that can throw something together at a moments notice.

[@jerrycurl637]

I am still trying to learn how to do this in my 30s!!!!!!!

[@WholeHeartily]

That’s an AWESOME compliment

[@jules3048]

This!!

[@MsMas99]

Growing up, we lived out in the country in San Diego County, where the closest major grocery stores and restaurants were 30 minutes away. We maybe had 3 restaurants in the area. My parents did their grocery shopping every weekend. My mom cooked all meals for us 6 days out of the week. Sundays was usually a day for us to eat out, or bring home. I am now 50 and I don't have kids but the only person I cook for, other than myself is my mom. I often think about, and am in awe, of how my mom came up with different delicious meals each day, sometimes probably with out certain ingredients. She didn't have the luxury of running to the store "real quick" for a missing ingredient. We now live in an area with grocery stores a minute away. lol She made what she had on hand work. It may not seem to be a big deal to some, but to me it is.

[@raaaaaaarr]

@@jerrycurl637 here's how you learn to do it.. Go gluten free lmao. Then you have to cook everything you eat no exceptions xP that's how I got to 30 and have (some) creative mom skills

[@annbrookens945]

As you said, 99% of the food we eat on a day to day basis is home cooking. As a single mother of 4, the WORST was trying to figure out what to feed the kids after I got home from work. Someone who can consistently put together palatable meals in front of their family deserves A LOT of credit! Lets hear it for home cooks!!!

[@vikramaditya6812]

This makes me appreciate my mum a lot more for what I've taken for granted these decades!

[@BerylShereshewsky]

Absolutely Ann!! The dishes that raised us deserve WAY more applause than the 5 star tiny dish with foam

[@martianrobber]

Amen Sister!!

[@rayf6126]

Oh, I love my croockpot for almost everything. Except rice and noodles which get soggy.

[@RollerBladingSuxs]

What spam dish do you cook?

[@serena1232]

I loved the phrase “the dishes that raised us”! I would love to see that as an episode! People celebrating the dishes they grew up eating often.

[@michelledavid559]

I am suddenly nostalgic for kraft mac n cheese with ketchup fried hot dogs! Something my mom made me all the time as a kid!

[@bettieneal8716]

I know, right? "The Dishes that Raised Us" is a fantastic idea. I also like "Struggle Meals" as an episode. There is no shame in struggle meals. I mean, we all eat ramen or cup noodles, right? Nothing wrong with either and they're cheap.

[@debradoo4448]

This☝️🌻🌻🌻🌻🌻🌻🌻🌻

[@joannedoorly4772]

Beryl, thanks for including the one on fried rice. That was my niece and sister. LOVED seeing the picture of my sweet Momma making her famous fried rice!🥰

[@paularunslondon]

I made that one for dinner tonight. It was lush! Thank Momma for me 😊

[@MrsBrit1]

Well, it happened. I cried over one of the stories behind the dish. Giselle talking about how her mother was widowed and had to make the dollar stretch and that she never felt like she lacked anything...just, ugh. 😭 Precious.

[@eerenay]

That's me talking about Bánh Mì Spam! I'm so glad you enjoyed it! I think the BLT comparison is apt! The BLT is my second favorite sandwich! Also kudos for going to get real bánh mì!

[@hkandm4s23]

Omg that looks like my perfect sandwich! I don't like lettuce so I use cucumber instead on sandwiches and I don't like most sauces.... if it doesn't have moisture from pickles or tomato i usually just use oil and vinegar or Italian dressing. I can't wait to try it with spam!

[@marshawargo7238]

I always thought SPAM was started in Hawaii! Now I wonder where that idea came from. I appreciate this episode because I've Always Always only fried it sliced really thin & it tastes like bacon. Makes great BLT's, now I'm trying yours! Luv Luv Luv Cucumbers!

[@shch1673]

I really want to try making this. Thanks for sharing it!

[@BerylShereshewsky]

Irene!!!! I got the right bread!!!! The sandwich was amazing, thank you for sharing!!!

[@glass79breaker]

I relate to your story so much! My mom was growing up in the southern countryside in Vietnam when the American soldiers came. She said they would trade spam and other rations for fresh produce. Being stationed for war in a different country made them miss home. The processed "foreign" spam that was shelf stable was a novelty. Interesting how the world works during war, as Katie mentions during her spam fried rice.

[@craigeisenbrown9723]

Hi Beryl! Your take on chefs vs home cook is spot on. There is a reason Anthony Bourdain struck a chord with so many. Those homely dishes most of the time with a smattering of chef inspiration. I think he left a void that hasn't been replaced.

[@evelynshem5604]

I was born in Hawaii but of Chinese decent. In Hawaii they have a festival called Spam Jam which is where I discovered Spam fried Won Ton. The recipe I developed is close to what I tried at this festival. Recipe: 1 can of Spam grated, 1 can of water chestnuts finely minced, 1/4 cup minced green onions, 1 tsp minced ginger and one egg. Mix all of the ingredients together then fill Won Ton skins and fold into a triangle and deep fry. Serve with sweet and sour sauce

[@CutieCatori]

Hi Beryl!! I was wondering if u plan to do a "How the world eats Pumpkin!" :D I know 'pumpkins' look different worldwide, so I believe it would be very insightful to see what squash is considered their pumpkin and how they cook it and eat it.

[@dawnesmith-sliming7004]

good idea. I hope she considers it.

[@mungbean345]

Ooh, I love this idea! There are so many great varieties of squash across the world if she wanted to make it a general autumn episode.

[@jdane2277]

Great idea. There is an Afghani dish Kaddu that is pumpkin with a tomato sauce and yogurt that I'd love to see someone make the proper way. It's delicious.

[@leapingkitties]

One of my favorite things to read is a community cookbook. Today I realized you have created the Global Community Cookbook Channel, with so much more! You bring the world into our homes at a level we all can understand, what could be better?

[@BerylShereshewsky]

This is KZbins Community Cookbook!! It's something Ive been playing around with cause I am working on a website with everyones stories and recipes!!!

[@npflaum]

@@BerylShereshewsky I have so many of your recipes written on flash cards with the main ingredient written on one side and easy combos using it on the other side. (I'm so old school. lol)

[@nessazee]

@@npflaum that is such a good idea!!

[@pnuthead13]

@@BerylShereshewsky brilliant!! I too adore community cookbooks. This website is going to be AMAZING.

[@bettieneal8716]

You mean like a church cookbook? Found one in my mom's belongings after she passed and I love it!

[@blackvelvet3795]

Beryl having a vengeance against fancy hats on fancy cooks is everything I needed today

[@BerylShereshewsky]

hahaha

[@mrsfruity76]

I don't know why "fancy hats on fancy cooks" made me laugh so hard! I definitely had a good belly laugh from this comment. Thank you!😂😂😂

[@hyvnhee]

i know this was not your intention but your little statement about food not just being for your body but for your soul was just what i needed to hear. im recovering from an ED and this is exactly what my therapist and i talked about today literally 30 minutes before i pressed play on this video 😅. learning to simply enjoy food is so hard but i seriously admire and appreciate the way that you do! really would love to enjoy that chicken fried spam one day

[@alistaircooke7000]

ED?

[@tmlawson751]

@@alistaircooke7000 eating disorder.

[@tmlawson751]

Hi! I struggle with forms of ED too. Unmedicated anxiety and bipolar leaves me not desiring food most of the time. I find that only very strong flavors in food entice me to eat. Exactly what Beryl referred to! Food is for the soul and I do feel calmer once i eat. Be well darling and best wishes

[@BerylShereshewsky]

I think what has helped me a lot and it only happened because I started this channel is that I have listened to countless stories about people and the dishes that are meaningful to them and I cant help but fall in love a little. Eating these dishes makes me feel closer to everyone and through food I have gained a better appreciation of people and the world I live in. So yeah, food isnt just fuel, it's really a way to connect.

[@ShellyS2060]

@@tmlawson751 you and I have alot in common. Anxiety is a cruel thing. Hang in and hang on, you can do this thing we call life. Best wishes

[@Randy_Balan]

Wow, this channel has attracted participants not only from various countries but also from all ages.

[@delanieharding8591]

Yoooo!!! Can we do a struggle meal episode? This was EVERYTHING. The Plátano and Spam dish spoke to my soul. And that chicken fried Spam?! Oh I’m definitely trying that one

[@tenkaistar1089]

This is a good idea

[@DanBlabbers]

I never thought of chicken fried spam. I used to eat spam cold out of the tin. My mom always cooked dinner for me and I grew up middle class. When I moved out I loved the convenience of spam and I would eat it and hot dogs a lot. I’m from Minnesota where it originated but I cut down on eating it because it’s very unhealthy unless you use it as an ingredient not a main part of the meal like other meats

[@caricheng]

It's so lovely that that lady brought her mom to talk about her obaasan's recipe ❤️❤️❤️ thinking about the range of generations that appears in the channel, maybe we could a video of moms and dads (or grandmas and grandpas!) telling what they cook for their families??

[@21972012145525]

She already did a video like that

[@theplantfoodie1110]

It’s always crazy to think about people who go into adulthood without eating spam lol. As a Puerto Rican American I can confirm that spam and Vienna sausages were actually my entire childhood 😅

[@mokumboi19]

I've actually never had Spam, but I have a can now and plan to make something with it.

[@annbrookens945]

As a child of the 50-60s in the rural center of the US, I loved Spam and Vienna Sausages. We had them fairly often but I always thought it was special. Loved to fry Spam thin and crispy like bacon!

[@marshawargo7238]

@@annbrookens945 I was say this to mokumboi19(comment before yours) Before trying any of these combination recipes, just fry a couple of very thin slices. Just to know how much SPAM tastes like bacon. Then make the Yummy looking ideas! Until now(Thanks Berral) that is the Only way I've ever had SPAM! Thes channel has opened my horizons!

[@o0ofatasyo0o]

And corned beef!!!! Before it got expensive 😂

[@mokumboi19]

@@marshawargo7238 Okay, so I tried it. Spam doesn;t taste anything like bacon. It's okay, but nothing special and I'd certainly prefer a list of proteins before it. So that's gonna be a big meh from me.

[@lindsay3917]

My favorite dish growing up was "tuna fish and noodles", which was a can of tuna mixed with cream of mushroom soup on top of egg noodles with a side of canned green beans. My mom was so surprised when that was the meal I requested when I came home from college! It was meant to be cheap and easy, but to me it was just delicious. :)

[@kitchied]

loving the whole talk about the struggle meal...they may have started that way, but the resilience and positivity of people, cultures, and nations can make them transcend that label.

[@kitchied]

just thought of something sort of related...there are many dishes in different asian cuisines that start out as people simply striving not to let anything go to waste. top of mind examples from my country, the philippines, are sisig and crispy pata. the parts used to make these dishes were nearly ignored before but now these dishes are sought after as treats. i said asian, but i'm pretty sure all nations around the world have their own versions. callos, something we got from spain, for example, is made with tripe...not exactly a desirable part when you first see and smell it, but people's innate desire to make something good with what they have can make nearly anything very good.

[@jensnothere9568]

I would love a video on struggle meals!

[@bestnarryever]

“Good job, Beryl” “Thank you, Beryl” I do that 😂 it is good to acknowledge your cooking achievements

[@nouramouctar817]

You should do a fried rice episode! All around the world people do fried rice differently. Love your channel by the way

[@timothyshortnacy7550]

Great episode Beryl! My mom used to take a can of Spam and grate it up on a cheese grater then add onions, pickles, boiled eggs, etc. (think tuna salad) and then use mayo to bind it and made us sandwiches. We thought she invented the world's next greatest food!

[@ohheyyola5416]

Thanks for sharing! I never would have thought to do that with spam. From a spam lover, have a nice day and thanks to your mom for her special dish. Can't wait to try it

[@nataliajimenez1870]

My mom used to make a similar type of sandwich but put the ingredients into a blender ending up with a kind of meat spread and cut them into tiny triangles for school parties. Sometimes the bread would be dyed and you would have multicolored sandwiches. Pretty popular in elementary school

[@lizpurvis1064]

Just a tip for spam fried rice (and Japanese fried rice in general): if you use one day old rice, it’ll fry each of the grains even better!!!

[@ChrisJohnsonCJs-Kitchen]

You can also just make the rice first, then scoop a couple cups into a separate dish and set aside while you prep. It relates the excess moisture and fries up very nicely.

[@nessazee]

Okay my mind was blown when Beryl said “This is my first time making fried rice.” I was waiting for her to say “in a while” or “with spam.” I make fried rice all the time! It’s so easy and delicious 😍

[@21972012145525]

Me too! I never cook but it Isobe of the few things I can make that taste real good and that I like to make. I make it veggie though

[@moniquebush9317]

I was shocked too. One of my favorite to cook.

[@ChrisJohnsonCJs-Kitchen]

. It's such a versatile dish - great for using up leftovers or getting a meal on the table quickly.

[@lexistrying157]

I tried spam for the first time last week. I wanted to try it on top of ramen, so I made a glaze with honey and soy sauce and pan fried it and it was great. My mom, who hates spam, tried it and absolutely loved it! I think she ate about half of the spam I made, lol

[@sdega315]

I really appreciate what you said about home cooks. When my wife and I first had children, I made it a priority to sit down for dinner together each evening. And that is the other part of being a home cook... It is connections, discussions around the table, and love it builds. 🥰

[@gulceyetismis9429]

Hi Berly! I'm from Cyprus and we also use spam very often in our cuisine. Like most of the stories in your video, spam arrived in Cyprus either with British Colonialism in the early 1900 or with the Cyprus civil war during the middle of the century with the United Nations as a meat complement. Like the Vietnamese sandwich we have this sandwich called Cypriot Sandwich and we put raw ham like out of the can 😅 tomatoes, cucumber, our special cheese called hellim/halloumi and a special sandwich sauce called bikla(mustard with pickles like cucumber and carrot etc.) We also fry spam to eat with rice pilaf or other type of pilaf called bulgur(which is a grain). The meat like spam/ the one looks like ground beef were also used to make meatballs or they were added to meals as meat was expensive and not very available. So yes, wartime facilities do get incorporated to the culture like you said, and now it's a part of my culture! We love spam but do not eat it everyday, like many mothers say here😅

[@gulceyetismis9429]

we call it bolibif but I think it's written something like bolief which is indeed boiled beef!😅

[@testerbleck]

IIRC, bolibif derives from "bully beef", which was what the British called the cans of corned beef that they'd give as rations to soldiers.

[@gulceyetismis9429]

@@testerbleck thanks for sharing, I didn't know that!💫

[@patrickchilds9620]

Interesting. But no Mayonnaise?

[@gulceyetismis9429]

@@patrickchilds9620 I think you can put whatever you want to but in the traditional way there isn't any mayonnaise or ketchup. This sandwich was used to be made by the everyday ingredients back then, so that's why

[@crystallewis5902]

I think the conversation about home cooks vs. chefs is very valid. Especially because there are many countries where dining out is not super common, unlike in the U.S. (especially here in NYC). I often wonder as an American living in a city with many different countries' cuisines, if the dishes served by those restaurants reflect what people actually eat in their daily lives in their countries, or if the dishes are more likely to be found in that country's restaurants than homes and only scrape the surface of that culture's cuisine.

[@rayf6126]

Most places eat meat product and starch, with a simple sauce. Baked beans and spam in tomato sauce/ rice, chicken, and soy sauce. Then the other thing is rice and beans with spices.

[@app9]

Home cooks all the way! I second your hot take and add some spice to it: I'd pay anything to eat the simple homemade dishes by my late grandmothers! I wouldn't pay such high amounts to eat something made by someone who doesn't love me. I'm not interested in celebrity chefs or the weird cult around food we have going on in the world. I'm more interested in peoples daily experiences and memories. That's why your channel is such a breath of fresh air! No need to travel to exotic places and have these expensive experiences (a lot of x's there :D), you can have an adventure in your own kitchen.

[@BerylShereshewsky]

hahah that was an xxx comment

[@pnuthead13]

Combo-ing the great home cook and struggle meals - my family always says I have a gift. We are a home cooking family so many of us are good at that but…I can open the pantry/fridge/freezer before a restock and still kick something yummy together! I love the challenge of hearing ‘there’s nothing to make!’ And then proving them wrong in a delicious way!! 😂

[@catpalmer2093]

O. M. G! The Singaporean dish is so similar to something my English dad made that I nearly cried: he used sausages rather than spam and added chopped onions, but otherwise it's pretty much identical. It's truly amazing how people on opposite sides of the world can come up with such similar meals. (RIP Dad - I've never been able to make a sausage and baked bean casserole nearly as good as yours.)

[@g.3581]

I’m thinking it’s because Singapore was a British colony until 1959. You see similar dishes incorporating English-style baked beans in Hong Kong.

[@zackgeldhof1206]

My husband is a chef. And he agrees with you! At the end of the day, he doesn't want a fancy meal. He wants warm and comfortable. A fancy meal is fine. It's delicious, it's a new experience, and it's a GREAT experience. But well-made home-cooked meal has just as much merit. It depends on the experience you're looking for. Adventurous? Go fancy. Looking for home? Cook a comfort food. Simple. Delicious. Soulful.

[@bettieneal8716]

Ex-wife of an exec chef in a 5 star restaurant - simple is what he wanted too. Usually something grilled like a hot dog or burger.

[@Vierge79]

I have friends who are professional chefs and they say the same thing. The fancy dishes - sure, they give the diner some kind of experience. But for my friends, if you ask them what they'd want to eat - they all would say "this dish my Mom/Dad/Auntie/Uncle/Cousin/Loved One made when I was growing up." One basically said his happy place was eating his grandma's mashed turnips with fried onions on top. Because it was something her family survived on during the Depression, what she fed my friend's dad and numerous siblings when money was tight. And what she always fed her grandkids once they were old enough to eat solids. When she passed away, my friend thought if he and the other grandkids made and ate alot of that dish, maybe that might bring their beloved grandma back. If I remember correctly, Bourdain always loved asking chefs what would be their last meal on earth. And every time, he was told it was some kind of home cooked meal.

[@karenustach5655]

Can we have another Spam episode or two? My mother in law raised her kids on Sweet and Sour Spam and it is still a favorite in the family. When we would gather at my husbands family home, I often would be the cook for everyone, because as she got older, it was overwhelming for his mom, and she was happy to turn it over. The first night we were together for his father’s funeral, I made sweet and sour spam for everyone. The younger cousins had never had it, and the brothers and sisters in law were happy to have an old family recipe that’s as so familiar.

[@martagasowska6772]

One comment about how your talking about your Babbel/Spanush experience matches your channel so well: for many of your guests English is a foreign language so they might feel self-conscious but they still go ahead and record their stories and recipes - thank you all and congratulations both on learning foreign language and overcoming your shyness

[@sophiaisabelle0227]

Spam is one of my all-time favorite go-to food. It's easy to cook and you can pair it with anything, really. Beryl truly is the best. She just knows how to perfect recipes in general.

[@lisam9233]

Oh I’m TOTALLY making Katie’s grandmother’s fried rice! You made it look irresistible, Beryl! 🤤

[@daney_bee]

In culinary school, they let us read Anthony Bourdain’s book. He was a chef, he talked about how hard it is to be one. I guess being a chef is just like any other job. He doesn’t look down on homecooks. A bunch of chefs I know would dine in hole in the wall restaurants most of the time. I am low key offended that some people think the job is just that, cooking lol. It’s true you don’t have to eat fancy everyday because that is time consuming and it’s not sustainable. Nowadays they teach zero waste and sustainability. After a long day, I come home and eat homecooked meals made by my aunt, I bring home stuff I made that day, I enjoy what they made for me and same goes for them, they enjoy the stuff I bring home.

[@21972012145525]

Beautiful. I love to hear how you share your culinary creations with family and vice versa

[@sarahswims]

Spam in a grilled cheese sandwich 🥪🤤 Simple, greasy, salty and delicious!

[@bettieneal8716]

Gonna try this one!

[@loricole4906]

And maybe sliced tomato for a hit of acidity/freshness?

[@ry9112]

I’m used to be a chef but now I’m a home cook! I feel like growing up here in Hawaii we definitely learn how to cook from our grandmas and moms which has inspired me in the kitchen. Please make a Vienna sausage episode, we definitely eat a lot of canned meats here but I haven’t really experiment much with it other than breakfast. Love your channel, always excited to see a new post from you! Much love and aloha to you Beryl!

[@Margar02]

Vienna sausage episode please! I have only tried them right from the can, and I do not care for them, but I would be very interested in learning some fun tasty ways to cook them.

[@lisahinton9682]

Tears! Tears, Beryl! You patting yourself on the back and complimenting yourself and then looking up and thanking yourself has me rolling! I laughed so hard that tears came out of my eyes! Another fabulous video, Beryl! xo

[@BerylShereshewsky]

hahahah thank you!!!!! gotta give credit where credit is due right lol

[@TheKristinjackson]

I said this on your TikTok before, but you are literally my favorite creator. I haven't eaten meat in 30 years, but I still watched the spam video because I love learning about other peoples food and the way that you so respectfully make, try, and describe every dish.

[@darwinkius]

I wrote and discarded many comments. At last I stopped, cried a bit in gratitude and then chose instead to simply say thank you Yan Ting, Katie, Giselle, Irene, Monique and Beryl ♥️

[@joanie5278]

My favorite struggle meal is something I ate a lot in college: one box of mac & cheese, one tin of tuna fish, and one can of vegetables, usually peas or mixed veggies. At the time, it only cost about $1.50 for the whole recipe, but it is still on the cheaper side today.

[@jlshel42]

Growing up we called this “Catholic Casserole” in my house since it was easy to make as a kid and Lent approved

[@npflaum]

I used to make that too. Instead of the canned veg, I would put some frozen spinach in the colander so that when I drained the pasta, the hot water would defrost the spinach and I could put it all back in the pan to add the cheese packet.

[@ladeedae1]

Omg one of my favs

[@melcarter4180]

This. I had this all the time at uni. Still a comfort food

[@catherinebond7474]

Did something similar, but with ground beef. We still do it but with fresh veggies now - onions, zucchini, mushrooms. And fancier boxed mac & cheese.

[@BradKandyCroftFamily]

I love love love the "homey" meals that are shared through you. Seriously, I look at them and think, "That looks so tasty and so easy. I'm going to try that. " I never would have thought to put that together.

[@A11WWW]

I’m 100% going to make Katie’s grandmother’s fried rice!!! I’ve not had Spam for years but I love making fried rice and that sounds so good!

[@yefefiyah]

Beryl. You cracked me up when you complimented yourself for doing a good job. My kid lives making fried rice out of leftover rice from a day or two before. He's 15, and quite good about it. It feels so good when we have food successes!!

[@BerylShereshewsky]

yesss!!! its so good to celebrate our wins and acknowledge when we do something well

[@strawberrycherrybaby]

Add it to the recipe box as ‘Katy’s grandmothers fried rice’ 🎉 who knew spam was the underdog of fried rice additions!

[@kimwallace5729]

While she described the Chicken fried Spam as a struggle dish, I think it became a nostalgic/happy memory dish.

[@sweetiepielarae]

I agree with what you said about homely dishes, those are usually the best foods! And I'd love to see more focus on and appreciation for home cooks.

[@slimkt]

Fellow Japanese-American named Katie, here, and my mom used to make the same spam fried rice (sometimes she’d substitute spam for bacon) and I make it about once a week. So dang good. Also, I agree that home cooks deserve way more praise. Most of the time, the day has worn me out way too much to go buy a bunch of very specific ingredients or spend hours on a dish. For me, something that’s fairly easy to prepare, made with ingredients I can find in my pantry, and is comforting as well as delicious will win out over a Michelin star meal every time.

[@theUcane]

I know this is old, but the mother/daughter couple teaching the spam fried rice might be the sweetest presentation you've ever had! They are so easy to adore.

[@quenepacrossing4675]

I’m a big foodie and my favorite hobby is to discover new restaurants and new dishes. I live to eat out and experience new food! That said, i would give anything to eat my late abuela’s vianda con bacalao or bistec or sancocho. There is nothing like a home cooked meal made with lifetime expertise and love.

[@kendallhubbard8999]

No way, I had a craving for Spam while grocery shopping two days ago because I remembered your previous video when I saw it on the shelf. I fried it up this morning with some eggs and was thinking, I wish Beryl would do a new Span episode! This is awesome, can't wait to use my leftover Spam in one of these recipes!

[@MeltedMoonStone]

I'm not the biggest fan of spam but I absolutely love vienna sausages! I'm from Puerto Rico and my fave meal ever is just rice with fried eggs and sliced vienna sausages warmed up in the pan so that it's a little crispy and brown

[@Margar02]

I was wondering of we'd see a PR spam recipe in this video. I know spam is popular there but that salchichas even moreso. I used to like them when i was younger, but now the texture bothers me and the flavor just isnt as good to me. But to be fair, I have never eaten them any other way besides right out of the can 😅 I wonder, do you feel like spam or salchichas are more popular?

[@u8myshorts]

Spam is Always better except when i only have salchichas :)

[@gisellegonzalez2628]

I’m so happy to have been a part of the spam episode!!!!!

[@BerylShereshewsky]

Thank you Giselle!!!!

[@gisellegonzalez2628]

@@BerylShereshewsky You are so welcome 🥰

[@midoriya-shonen]

I've never thought much about home chefs' reputation in regards to fancy restaurants, but I instantly agree. It lines up with a lot of other cultural opinions like I have, like appreciating optimistic songs/stories instead of putting them beneath "realistic" ones. The heartfelt is just as lovable as the flashy. Viva la cozy!

[@sarahwatts7152]

I teared up while watching this video, lots of warm cuddly family vibes. Thanks to all the contributors!

[@angelmartin2214]

in my family grandmothers are called mom mom. with all the recipes on this episode you are making me feel a little hug and closer to the mom mom i miss so dearly. she Rocked being a irish home cook. thank you and your viewers for this. i needed this more than i know. gotta go buy spam!! Much love stay safe all

[@iberg01]

Please, please, please do a struggle food episode. There is so much to learn and celebrate from overcoming hard times. Each dish will be like a giant trophy of concur over hard times

[@lizpurvis1064]

My SO is Japanese and spam fried rice is one of the first dishes he ever made me! Its one of my favorite meals to this day 🥰

[@Flareontoast]

The bean and potato and spam dish really speaks to me. Somehow it makes me think of tteokbokki, so in my brain I'm concocting a lovechild of this dish and tteokbokki. Like. Chewy ricecakes. A bit of spice from gojujiang. The tanginess and sweetness of the tomato sauce. Imagine it.

[@imfoxhunt]

I ❤️❤️❤️❤️❤️❤️ people from around the world sharing their family dishes!!! I lost my mom pretty young and didn't get much chance to learn family recipes, this channel, these stories fills my heart and teaches me new things- thank you for sharing authentic family recipes ❤️

[@HidesCriesDies]

The potato, beans and spam dish is similar to what I often ate as a kid in the UK, just with sausage instead of spam. And YES Beryl, we always added a sunny side up egg!!!

[@regyne]

Beryl, thank you for your comment about home cooks. I am tearing up with your heartfelt comment. Thank you for your acknowledgement.

[@Womanfromearth]

All the presenters in this video were amazing! Loved the stories.

[@dmoore8557]

Loved this video - especially the question about pro chef fancy vs home cooking. To me, home cooking is the art of feeding a family with the resources you have available and can afford - and making them into something that everyone you love will eat and enjoy. The fancy restaurant meals are lovely - once in a while - but I think a constant diet of them would leave you jaded and, ultimately, unsatisfied, because the emphasis is not on the community of family and friends, but on the presentation and uniqueness of the dish. One lifts you temporarily to heights you don't often attain - the other is the fuel for life and living.

[@ad6252]

All the family histories behind these recipes make me tear up! I love how your videos are changing the narrative about food from just fuel and nutrition to also about family and feelings

[@kayokolindenberger3754]

I love Spam fried rice! Fried rice ingredients are whatever is in the fridge that you want to mix in. I sometimes add corn and edamame for color and crunch. Love this episode! 😄 AND, I just made the Spam Bahn Mi for my mom and I as our lunch today.

[@daphnetilling6034]

I do a lot of "cheffy" food at home (I am most definitely not a chef though) as I, like you, want to taste food from all over the food but even after a lot of successful meals that I would call exotic or fancy I can not beat a nice plate of bangers, mash and beans or (as a nod to this episode) spam fritters instead of sausages. Simple home cooked comfort food can not be beaten

[@azuredivina]

was brought to tears a few times here. thinking about single parents stretching the dollars, to struggle meals prepared to seem fancy... & especially the discussion of elevating home cooking to the respect it truly deserves. i absolutely agree! i love some fancy, incredible foods, like sushi & high-end steaks, but i've always, always said that my Death Row Last Meal would be my mother's home-cooked enchiladas. that's all i would want.

[@qubin]

One thing I love about your channel since finding it earlier this year is that you shed light on the home cooks! Class, and country don't matter and every dish on your channel is a cause for celebration. I'm glad you addressed it, because when we see the "best dishes" on television or online, it really ends up being another unnecessary spectacle of the upper class in the West. That's why what you're doing really can't be replicated, and why it's so needed

[@eittodtreppil837]

I truly hope that you make an episode of struggle meals that have a warm place in the heart for ppl. I think that would be so great.

[@louisejohnson6057]

Beryl, could you do another canned corned beef episode? You are one of my favourite people. It doesn't matter if I don't know you personally, I still care about you as a friend. It may sound silly, but it's true.

[@underground97]

I love the way you see the world Beryl; your videos always end up being about so much more that just food and it’s a beautiful thing. Struggle meal: I’d make a box of couscous and mix it into sautéed carrots, celery, and onions. Flake in a can of tuna and squeeze over half a grapefruit, lemon, lime…whatever sour citrus you’ve got. It’s exactly what was mentioned in your video: I’ve always got these things in the house and one day while in college, I needed to bring something to a picnic that could sit unrefrigerated. It’s so tasty that I come back to it time and time again!

[@genieb3823]

I am honestly always so honored when someone offers me a home cooked meal. It means so much more than a restaurant meal (though I am a restaurant fiend and love them)

[@miket4560]

Your enthusiasm is always so endearing. You nailed the secret to stir frying rice. It has to be a day or two old and cold. Now you know Beryl I imagine that you will be using your wok more often. Thanks for the video I always enjoy them. 🇨🇦

[@asteriastardog2778]

I can't believe this was your first time making fried rice!! It sounds like you should make an around-the-world fried rice video ;D I cook fried rice as my struggle meal haha, and often throw spam into it!

[@Pammellam]

I fail at fried rice so I fear it! I can’t make it!

[@ElssiePlum]

As a Brit, I definitely like the sound of spam, beans and potatoes! And the chicken-fried spam sounds very similar to the deep-fried spam fritters you can find in some fish and chip shops in the UK

[@stevecriddle]

Here in the UK, many fish and chip shops also sell Spam Fritters. Basically a thick slice of spam, dipped in the same batter that is used for the fish, then deep fried.

[@vikramaditya6812]

Due to American bases in the UK?

[@silverdawn813]

@@vikramaditya6812 no... due to scottish people's love of frying everything... deep fried haggis.... deep fried pizza.... deep fried mars bars....

[@lenalyles2712]

You should try homemade spam sometime. It's not that difficult to make and you can control the salt.

[@lilbluemandowatchesstuff9612]

SO EXCITED. My husband doesn't like spam but I do so I can't wait to try some or all of these recipes! Update: why I love your channel, acknowledging foods for truly ALL times of life, and the stories behind them. I may not be a good cook but seeing all of your content makes me want to do more :)

[@xxgianne]

we definitely need to acknowledge home cooks! and it kinda makes me sad that some home cooks wont have their recipes passed down. I'm happy we have you who share household recipes from different nooks of the world.

[@Mc-sc9dq]

Omg Beryl you NEED to do a Christmas/festive dinner around the world video this winter ❄️ ❤ x

[@justtheoneanne]

I've never had Spam but you've inspired me to give it a try! Re: home cooks vs. chefs, I think both are important and make amazing food, but I will say I've been listening to the wonderful Recipe Club podcast, and the pros on that show sometimes have a really hard time following recipes. It's a skill they don't necessarily use that often compared to a home cook!

[@erinlyon]

I've never made it to a video this soon after being posted. Also, all the love you have for Spam really is making me want to give it a try...my husband likes it and some of your versions do look pretty yummy!

[@cecilycook5592]

Spam is really good and you should definitely try. Its like fried hotdog or bologna. Just keep in mind its a bit salty.

[@YoonriFluffy]

We have to give where credit is due. Home cooks provides comfort and warmth to us every day while professional cooks/chefs provides experience. In the end of the day, we all go home and eat meals we are happy with, even the pros.

[@terrispangrud7551]

I grew up on Spam in MN. My mom made 3 things that were fantastic. One was a Cheesy Spam Stew from the Kraft Cookbook. Another is she would fry Spam slices about 1/4" thick and then dump a can of vegetable soup over the top and serve the works over cooked white rice. Another was our version of Spamwiches. She'd toss a can of spam into a food processor along with a chunk of Velveeta the same size as the Spam. She'd add one yellow onion and process it until minced. She'd then stir in a can of Condensed cream of mushroom soup. She'd spread this on leftover hot dog or hamburger buns and broil it until the cheese was toasty and bubbly. It was so good!

[@scrillion6]

My dad is from Austin MN. My grandma worked at Hormel. She was a trimmer, tough lady and single mother of three. Every Christmas we’d have the spamwich of which you described! Good memories!

[@daniellemarques841]

I really want to thank you for all the inspirations, discussions, history and culture related to food. I love so much your videos! Well done

[@footlonghawk3960]

The 1st video I ever watched from you was your 1st spam video and I binged alot more after lol I'm happy to see a follow up and will be trying these dishes as I just found 3 cans of spam we forgot about last night

[@kattou1552]

As someone from Hawaii, HECKIN YES! I also grew up eating spam fried rice and it just hits, any time of the day, all day, every day. Sometimes I'd mix it up and add kimchi or a Korean marinade or both lol. Everything spam is delicious. As for homecooks vs chefs, they're both awesome in their own right, but what Giselle Gonsales said at 16:19 really resonated with me. "This is like a hug on a plate." No restaurant I've ever eaten at has ever given me the same comfort as the own food my family has cooked for me. And I think that's what gives homecooks the edge. Home cooked meals are the best!

[@nikomouse6583]

Growing up in Hawaii don't we have versions of all of these dishes? Like pork and beans and spam instead of baked beans..and spam katsu instead of chicken fried spam.

[@avamarshall1209]

I have grandmas fried rice and spam cooking now! Was looking for something easy to make, and found your video. I immediately paused it and jumped up to make it. 😀

[@cardboardcreationsart]

I can't believe its the first time you made fried rice! It's a staple in our household because we always have rice leftover from last night's dinner :))) Also, i love ur kirby shirt beryl! its adorableee

[@laurinevelyn6335]

An episode/ series of homely meals or how the world jazzes up boxed Mac n cheese or burger toppings around the world or what the world eats on crackers or how they use tinned tuna or global pasta dishes…. I could go on forever. Love the channel, you are lovely and do brilliantly informative, well produced content. Thank you for all of your hard work. ❤

[@lindsay3917]

Mac and cheese would be great for a toppings episode!

[@Oktopia]

During the pandemic lockdown, I made an effort to level up both my cooking and gardening. They're linked, naturally. I'm the consummate home cook. Even though I have worked in the food industry. Restaurant chefs work in a completely different way. Home cooks aren't lesser, just different. My greatest strength in cooking is my ability to come up with dishes and make them fast, easy, and well. :D My Instant Pot is my treasure. My cooking along with my gardening is my greatest pride and joy. I have so much fun watching these videos. My son recommended you to me, Beryl, and I don't regret looking into your wonderful content. Truly a pleasure!

[@gwydienne]

Beryl, I love watching your videos, you are so positive about the foods, even when you don't care for the dish, you find something nice to say. I am always hungry after watching, but you have given me many ideas of dishes to try. I think doing a video on "struggle" meals would be interesting. The chicken fried spam and instant noodles shows that just because you don't have a lot, doesn't mean you have to sacrifice flavor or enjoyment!

[@pinkhope84]

This was such a Beautiful Episode ❤

[@xxRabiiixx]

Thank you for another amazing episode! I especially loved the bit about glorifying home cooking. I would love to see an eggplant episode. It is such an amazing, versatile ingredient.

[@brainwashingdetergent4322]

Every one of these dishes looks amazing! Thank you ladies for sharing

[@ascmpbll]

HI Beryl.... You were asking about struggle meals and I would like to share one that sprang to mind while I was watching this video. My family is from the rural Appalachian mountains in East Tennessee. One dish I have fond memories of growing up is something my mother made called milk potato soup. It was especially popular with her and I on cold winter nights when my dad was working late. You cube up potatoes in roughly 1-in pieces and boil them in salted water. Then you saute a chopped onion in a good amount of butter, add milk and the boiled potatoes, and salt and pepper to taste. Very simple but very warming. I didn't realize that my mom made this dish when we were essentially broke. I never thought of us as being poor growing up cuz we always had food on the table that was always delicious. I didn't find out until I was an adult this was one of our struggle dishes. Spam, Vienna sausages, salmon and mackerel cakes also made appearances during some of the leaner times and a big pot of pinto beans with cornbread were frequently on our table as well. We always grew a garden and had plenty of vegetables in the summer to augment our grocery shopping or to put up (can) for the winter.

[@NinjaDinosaurfish]

Beryl!!! With the holidays coming up, would you consider doing a thanksgiving dishes/Christmas Eve/Christmas Day/new years day recipes video? I have a family made dish that my late Aunt would make every Christmas Eve and it’s being passed down generations still to this day decades later that I’d love to share with you!!

[@annbrookens945]

I really hope you share this, Mary!