Why did the idea of meat pt never take off in American MREs? Is it just an eastern block thing?

Why did the idea of meat pâté never take off in American MREs? Is it just an eastern block thing?

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  1. 4 weeks ago
    Anonymous

    >what's a can of spam
    /thread

    • 4 weeks ago
      Anonymous

      Because you need a can opener and an eating utensil instead of just tearing a plastic pouch and squirting it into your mouth. Also like said, we used to have spam. We stopped decades ago because carrying around tin cans is fricking moronic.

      Only moronic Hawaiians eat Spam, I haven’t even heard of anyone eating it in a decade plus.

      Don't you fricking talk shit about Hawaiian food, anon, those fat bastards know what the frick they're doing. You ever have Hawaiian chicken? Sweet as honey and falls right off the bone.

    • 4 weeks ago
      Anonymous

      Paté isn't really American

      A worthy effort

      Cans aren’t logistically sound. America favors logistics. Also Americans don’t eat a lot of meat pastes

      >Cans aren’t logistically sound
      You can retort pouch paté, frickwit

      Because you need a can opener and an eating utensil instead of just tearing a plastic pouch and squirting it into your mouth. Also like said, we used to have spam. We stopped decades ago because carrying around tin cans is fricking moronic.
      [...]
      Don't you fricking talk shit about Hawaiian food, anon, those fat bastards know what the frick they're doing. You ever have Hawaiian chicken? Sweet as honey and falls right off the bone.

      You can also retort pouch Spam

      https://i.imgur.com/Sg3VT96.jpeg

      But we do eat heavily processed meat obelisks

      can I have that but without the spam?

      • 3 weeks ago
        Anonymous

        >can I have that but without the spam?
        Well, there’s spam egg sausage and spam, that’s not got much spam in it.

  2. 4 weeks ago
    Anonymous

    Cans aren’t logistically sound. America favors logistics. Also Americans don’t eat a lot of meat pastes

    • 4 weeks ago
      Anonymous

      >you can only pack pate in cans
      No.

    • 4 weeks ago
      Anonymous

      But we do eat heavily processed meat obelisks

      • 4 weeks ago
        Anonymous

        Only moronic Hawaiians eat Spam, I haven’t even heard of anyone eating it in a decade plus.

        • 4 weeks ago
          Anonymous

          Musubi is back in style bud

        • 4 weeks ago
          Anonymous

          Fried spam is good and you're an uppity homosexual. Prissy little b***h

        • 4 weeks ago
          Anonymous

          Sorry homie, they've broken their SPAM sales records every year for the last 9 years in a row. Their parent company Hormel's stock is up 551% over the last two decades, compare that to companies like Unilever (253%), Johnson&Johnson (304%), and Campbell (174%) over that same period.
          SPAM isn't just popular, it's by far the most popular it's ever been, and only continuing to spread.

          • 4 weeks ago
            Anonymous

            Tbh that's just because third worlders breed like crazy and they love spam because their parents made it for them, who did that because their own parents made it for them, who got it from GIs in exchange for a blowjob.
            Pic related, Filipino "cuisine".

            • 4 weeks ago
              Anonymous

              That's just breakfast bwo. You just change the protein to whatever you want. The garlic fried rice and egg remain as core. If you've never tried garlic fried rice, it's a simple and quick dish to make that tastes pretty good.
              >.t seaBlack person

              • 4 weeks ago
                Anonymous

                It doesn't seem that bad. Swap the rice for a biscuit or cornbread and most Americans would like it.

            • 4 weeks ago
              Anonymous

              Tbh no, you're just wrong. 94% of their sales are in the US, that's been very consistent over the last decade, and the rate of growth for their US sales continues to grow 7% faster than their international sales. So, no, it's Americans.
              >B-b-but it's immigrants coming into America and eating SPAM!
              Nope, the increase in foreign-born population in the US over the last two decades cannot come close to accounting for the continuous rise in SPAM consumption. They're pushing over 400 millions cans of SPAM annually at this point, 12.8 cans per second. That's 1.17 cans per human in the US every year. If we go back 27 years to 1997, they were selling 122 millions can annually, 3.87 cans per second, that's only 0.44 can per human in the US annually.

              Americans, actual Americans are buying SPAM. More every year, literally breaking records yearly. Not foreigners, third-worlders, immigrants, none of that shit. International sales, that's a teeny tiny piece of the big SPAM pie. It's us, the American people, buy SPAM. Record quantities of SPAM, over, and over again.

              • 4 weeks ago
                Anonymous

                I was being charitable but thank you for proving me wrong.

              • 4 weeks ago
                Anonymous

                SPAM is a cultural enigma with a weird level of importance in US history, I can't help myself.

              • 4 weeks ago
                Anonymous

                spam has sat in this weird space of being simultaneously seen as
                >ew
                and
                >glorious
                for nearly a century now, I think its ok

              • 4 weeks ago
                Anonymous

                SPAM your moms butthole with cum

              • 4 weeks ago
                Anonymous

                >americans are spamming SPAM

              • 4 weeks ago
                Anonymous

                The Brits knew before we did, embarrassing really.

                ?si=ke_iUaddS-q85ssO&t=32

              • 4 weeks ago
                Anonymous

                SPAM 2024

        • 4 weeks ago
          Anonymous

          say that to my face ha'ole

          • 4 weeks ago
            Anonymous

            Hawaiians are moronic

            • 3 weeks ago
              Anonymous

              After being exposed to them at undergrad (west coast school that recruited heavily from the pacific rim) I hate them every bit as much as nogs.

              • 3 weeks ago
                Anonymous

                what's wrong with Hawaiians?

              • 3 weeks ago
                Anonymous

                Let's see, off the top of my head: low IQ, lazy, overemotional, violent, that whole "aloha" culture thing is absolute BS, I can't think of many things less "aloha" than fricking Hawaiians. Also, almost none of them look like that, they look like chugs but even fatter.

        • 4 weeks ago
          Anonymous

          Ho brah you like scrap faka

        • 3 weeks ago
          Anonymous

          >gently boil to get the salt out/down
          >fry in its own oil, preferably with something sweet for contrast

          Organ meats got all the minerals. You need the fat for satiety/caloric density/keto maxxing in combat. It's the perfect ration.

      • 4 weeks ago
        Anonymous

        I've had some emotionally weak moments where I've just panfried slabs of spam and ate it with spicy mustard
        Kinda good

        • 4 weeks ago
          Anonymous

          >emotionally weak
          That sounds delicious I can't blame you. My GF makes spam music from time to time, it's pretty much the perfect snack

          • 4 weeks ago
            Anonymous

            Spam *musubi
            filthy Gaijin autocorrect

          • 4 weeks ago
            Anonymous

            What does it sound like?

            • 4 weeks ago
              Anonymous

              Like a chorus of angels

            • 4 weeks ago
              Anonymous

              bunch of vikings chanting

            • 4 weeks ago
              Anonymous
            • 4 weeks ago
              Anonymous
            • 3 weeks ago
              Anonymous

              BRAAAP

        • 4 weeks ago
          Anonymous

          That's not weakness. I've somewhat recently lowered my standards hard enough to shlorp the contents of the can onto a mildly used paper plate and bite chunks out of it for sustenance.

        • 3 weeks ago
          Anonymous

          Sometimes when a man is broken down he abandons pretension and goes back to simple, sound, solid food choices with tastes he can mull and savour.
          Nothing wrong with that whatsoever

      • 4 weeks ago
        Anonymous

        Spam actually isn’t that heavily processed

      • 4 weeks ago
        Anonymous

        It's literally just pork and salt, i don't know why people act like it's an eldritch abomination.

        • 4 weeks ago
          Anonymous

          There's too much salt. The "pork" is the shittiest quality, and the texture is all fricked up as a result of it being chopped up and cooked to hell and back as part of the canning process. I think calling it an eldritch abomination is going too far but its easy to see why it gets criticism.

      • 4 weeks ago
        Anonymous

        A spam and egg sandwich is clean living.

      • 4 weeks ago
        Anonymous

        GLORY TO THE MEAT OBELISK.

        • 3 weeks ago
          Anonymous

          You now realize what the Monolith faction in STALKER was actually praying to.

      • 4 weeks ago
        Anonymous

        i love spam 🙂

        • 4 weeks ago
          Anonymous

          heavily processed is also misleading

          spam is just pork shoulder and trimmings that are compressed into a block with spices and preservatives
          which is literally the same process that most sausages are made from
          it isnt any worse in that regard, unless your only frame of reference for meat is fresh butchers meat

          • 4 weeks ago
            Anonymous

            >and trimmings

            Is doing a lot of heavy lifting in this definition. Remember pink slime? Mechanically separated meat? Sterilized with chlorine? Every micron of viscera that can be reduced to slurry goes into those cans. I can and will eat almost anything, and even during covid when I was eating all kinds of canned shit spam was the one thing I couldn't choke down. It always tastes like what it is, no matter what you do to it.

            • 4 weeks ago
              Anonymous

              >Every micron of viscera that can be reduced to slurry goes into those
              >he doesn't eat headcheese

            • 4 weeks ago
              Anonymous

              >Every micron of viscera that can be reduced to slurry

              I'm proud of my own turn of phrase here so I'm going to highlight it. I'm very lonely.

              • 4 weeks ago
                Anonymous

                >I'm very lonely.
                touch grass, find friends, and meet girls, chud

              • 3 weeks ago
                Anonymous

                >turn of phrase
                How does one turn a phrase.

              • 3 weeks ago
                Anonymous

                >Education fail
                Phrases are rotary by nature, recombining words like a set of dials in a combination lock. Coming up with a new phrase or sentence can be called a "Turn of Phrase".

                There was an anon that posted on /b/ last week. Said he worked in one of these plants and some of the shit he mentioned was horrifying.

                Never ask how the Sausage is made, anon. This applies to more than just sausage.

                >Deli slicers, anon
                They cut meat. They don't put it into cans.

                >Americans love sausages and sausages are made with offcuts.
                Absolutely. I'm not questioning the popularity of sausages and related products in the US. I'm challenging the claim that it was "easier to slice up meat and put it in a can than it was to grind it into paste".

                >This was a lot less work and led to a more practical product.
                Yes, like I said, grinding is much more efficient than slicing.

                >They cut meat. They don't put it into cans.
                That's what funnels are for. It's pretty minor compared to the expensive of running a grinder long enough to turn meat into paste.

              • 3 weeks ago
                Anonymous

                How do you turn a phrase?

              • 3 weeks ago
                Anonymous

                Metaphorically. Or you could just write it on a piece of paper and spin that I guess.

              • 3 weeks ago
                Anonymous

                >It's pretty minor
                While something like a funnel is used to help put things like that into cans that requires employees on the line doing the work. Liquids/pastes can be entirely automated. I get the sense you're talking about an industry you have zero experience working in. Running a food mill costs a buck or two worth of electricity, it's nothing compared to the wages and associated costs of having people stick shit in cans.

              • 3 weeks ago
                Anonymous

                >While something like a funnel is used to help put things like that into cans that requires employees on the line doing the work.
                Put the funnel under the meat slicer. Now you just need someone with a stick to push the slices into the can now and then. Same with how you need someone loading the meat grinder.
                >Liquids/pastes can be entirely automated.
                Are you claiming that liquids and pastes are the only things that can be entirely automated?
                > Running a food mill costs a buck or two worth of electricity, it's nothing compared to the wages and associated costs of having people stick shit in cans.
                This is where pate becomes a Problem. You either work in batches and keep running the product until it's done or you get a high precision grinder that can reliably turn meat to paste in a single run. In the first case, you need a worker to load, inspect, and unload the product. In the second case you've got an extremely expensive machine with a high maintenance cost.

                You can afford millimeter wide gaps with a sausage grinder or deli slicer but for pate? You'd get a mix of pate and mincemeat if you had a millimeter wide gap.

              • 3 weeks ago
                Anonymous

                >Now you just need someone with a stick to push the slices into the can now and then
                Yes. That person costs money. And it's not "now and then", it requires constant attention to get the correct amount of meat slices in the can.

                >Are you claiming that liquids and pastes are the only things that can be entirely automated?
                Nope. I'm saying that sliced meat couldn't be at the time frame we're discussing. in other words, the original claim that it was easier to can sliced meat was incorrect.

                >You either work in batches and keep running the product until it's done or you get a high precision grinder that can reliably turn meat to paste in a single run.
                Canning paste requires a mill and that's it.
                Canning slices requires the slicer and people on the conveyor line to make sure the cans fill properly and also to check the drained weight remains consistent. They both require one machine other than the canner and the retort, with the slicer needing much more maintenance and attention than the mill.

                >You'd get a mix of pate and mincemeat if you had a millimeter wide gap.
                There's no gaps in a food mill anon. That's another reason why the paste is so much easier than slicing. Slicing requires precision, the paste does not. Once again, it really sounds like you're talking about an industry you have no experience with.

            • 4 weeks ago
              Anonymous

              >Is doing a lot of heavy lifting in this definition.
              trimmings is just any part of the meat discarded from other meat processes
              its usually just plain old meat that was shaved off during the cutting process
              its what most processed meat, including traditional ones like sausage, are made of

              at the end of the day, spam is just pork loaf with salt and spice

              • 4 weeks ago
                Anonymous

                >shilling for mechanically separated meat paste

                that's a new one.

              • 4 weeks ago
                Anonymous

                >shilling for animal cruelty and murder
                go vegan

              • 4 weeks ago
                Anonymous

                >shilling for mechanically separated meat paste

                that's a new one.

                Most people don't even realize what "mechanically separated" means here.
                They literally blast skeletons and bones with a jet of scalding high-pressure water.

              • 3 weeks ago
                Anonymous

                There was an anon that posted on /b/ last week. Said he worked in one of these plants and some of the shit he mentioned was horrifying.

              • 3 weeks ago
                Anonymous

                Why don't they call it "hydraulically separated meat", then?

              • 3 weeks ago
                Anonymous

                Hydraulics is a branch of fluid mechanics, which is a branch of, yeah you guessed right; mechanics.

            • 4 weeks ago
              Anonymous

              >Every micron of viscera that can be reduced to slurry goes into those cans
              So fricking what? I hear people say this shit all the time, how they "throw entire cows into grinders" and I fail to see the problem with it. I dont not eat the cow with hooves and all cause I have some ideological problem with it. I dont do that because a hoof would probably break my teeth if I tried to bite down on it, if modern technology allows me to extract all the nutrients out of the entire animal by decimating the tough parts into a fine paste, that's fine by me, as a matter of fact im quite happy about that.

      • 3 weeks ago
        Anonymous

        It's literally just pork and salt, i don't know why people act like it's an eldritch abomination.

        I like the terminology used here

      • 3 weeks ago
        Anonymous

        I love spam but I don't see how people can eat those portions on a regular basis
        The salt alone would kill you

        • 3 weeks ago
          Anonymous

          By being in an environment where you sweat that salt out

  3. 4 weeks ago
    Anonymous

    Thats what my cat eats

    • 4 weeks ago
      Anonymous

      My fellow countrymen, like , have very little understanding of what food is or where it comes from. They reject anything that doesn't look like a blender render. wtf is a fat cap? keep your moldy cat food
      Hamburger is the only acceptable ground meat, usually well boiled in a mix of seed oils and simple carbohydrates with very little flavor. Casing ground meat is kind of a cheat, but again most of my fellow americans think it's just hiding 'lips and buttholes'.

      • 4 weeks ago
        Anonymous

        The Jungle by Upton Sinclair and its consequences have been a disaster for the American meat industry

        • 4 weeks ago
          Anonymous

          Good book literateanon

        • 4 weeks ago
          Anonymous

          Wasn’t expecting to see this book referenced on /k/ solid reference anon

        • 3 weeks ago
          Anonymous

          >Upton Sinclair: Look at the pitiful plight of the worker! We need socialism now!
          >America: I'm eating what?!
          Kek.

    • 4 weeks ago
      Anonymous

      This lol I can barely stomach anything I associate with cat food. I tried eating canned cod livers for the health benefits, and it was hard getting past the smell.

  4. 4 weeks ago
    Anonymous

    Pate isn't really a thing in the US generally speaking. It's not that easy to find for sale and most of it is terrible so I take that as signs that it's not very popular. You might as well ask why Russians don't have ceviche in their rations.

    • 4 weeks ago
      Anonymous

      Because Americans have the 'taste of home' cope for the DoD cheapening out on ingredients that's then perpetuated by focus groups with barely literate children saying they want to eat McDonalds.

      A lot of NATO militaries have pate actually. It's not wildly popular in the UK either but I used to eat the shit out of that stuff with some biscuit brown in the army - it's ambrosia when you're in the field.

      Only moronic Hawaiians eat Spam, I haven’t even heard of anyone eating it in a decade plus.

      >He's never made fried eggs in the grease from the spam

  5. 4 weeks ago
    Anonymous

    LendLease popularized canned pork in USSSR

    • 4 weeks ago
      Anonymous

      Dried food is less weight which means less fuel is used to transport it.

      Fun fact more money has been sent to Ukraine after inflation.

      • 4 weeks ago
        Anonymous

        >more money has been sent to Ukraine
        Just plain incorrect.

        • 3 weeks ago
          Anonymous

          look it up i bet you wont

  6. 4 weeks ago
    Anonymous

    I don't think many burgers eat pate.
    Plus it's kind of an inferior fare, something like meatloaf (and I like pate) and can't really be eaten on its own, it needs bread or crackers to go with it.

  7. 4 weeks ago
    Anonymous

    For me?
    It's braunschweiger

    • 4 weeks ago
      Anonymous

      I like p&p.

      • 4 weeks ago
        Anonymous

        never heard of those but man it sounds good

    • 4 weeks ago
      Anonymous
      • 4 weeks ago
        Anonymous

        Looks OK. Bologna with veggies? Sounds gr8 m8. As long as it isn't Дoктopcкaя ("""Doctor's"""") sausage. Lord I love lard but it kills balogns.

        • 4 weeks ago
          Anonymous

          Not OP but it should be chopped olives with pimentos in that bologna.

        • 4 weeks ago
          Anonymous

          honestly I want to try that. There's this youtuber who talks about growing up in the soviet union and how shitty it was but he said doctor's sausage was good

          • 4 weeks ago
            Anonymous

            >shitty it was but he said doctor's sausage was good

            Doctor's was RELATIVELY better than most other things snd was consistent batch to batch even in the 90s. I still hated it though. There' Lyubitlskaya which is exactly the same thing without the lard bits, your basic b***h bologna - great stuff really.

            If you want to simulate the flavor just add some dices of the shittiest lard you can find (bacon is too good, find something expired and over-salted) onto of an Oscar Meyer bologna slice, roll it up, and take a bite.

            • 4 weeks ago
              Anonymous

              >If you want to simulate the flavor just add some dices of the shittiest lard you can find (bacon is too good, find something expired and over-salted) onto of an Oscar Meyer bologna slice, roll it up, and take a bite.
              well that's disappointing

          • 3 weeks ago
            Anonymous

            Life of Boris?

            • 3 weeks ago
              Anonymous

              UshankaShow

            • 3 weeks ago
              Anonymous

              Idi nahui Vadim

              • 3 weeks ago
                Anonymous

                Don't make me start hammering again cyka!

    • 4 weeks ago
      Anonymous

      That really is the best. Smoky flavor but not too strong.

    • 4 weeks ago
      Anonymous

      >braunschweiger
      good shit, I mostly get mine at Aldis

      Only moronic Hawaiians eat Spam, I haven’t even heard of anyone eating it in a decade plus.

      you are a moron. Spam is great and in Indiana lots of people eat it as an admittedly not-so-healthy food. fried on sandwiches mostly, but I like to slice it with eggs

      https://i.imgur.com/Sg3VT96.jpeg

      But we do eat heavily processed meat obelisks

      when I was in college and working minimum wage I'd by these singles and eat them cold in my car on lunch breaks with some string cheese

      https://i.imgur.com/TKiGZjS.png

      I like p&p.

      my grandma used to get that and I thought it was gross because of the "stuff" in it but I'd try it again

      https://i.imgur.com/mIAMqdc.jpeg

      Vienna sausages are so fricking handy to have on hand. Especially if I'm just hiking around with only a chest rig with water bottles tucked into the mag pouches and the cans in the grenade pouches. all I need are those esbit stoves that come in various foreign ration packs and I'm good for the whole day.

      sometimes I get a craving for these but not in a long while. they're objectively worse than spam or even cheap hotdogs. I have a can in my pantry that's been there for like a year

      Why does /k/ have a weirdly extreme hatred for spam?

      war tourists and contrarian homosexualism

    • 4 weeks ago
      Anonymous

      For me, it's schmierwurst on rye.

  8. 4 weeks ago
    Anonymous

    >He doesn't know about the devilled ham and vienna sausages
    >Foods so iconically american everything involving them in foreign countries is usually named after the US
    But seriously, Anon, like 95% of our meat pate consumption is in the form of pre-cooked alleged sausages like bologna, vienna sausages, hot dogs, or as "salads" and the like.

    • 4 weeks ago
      Anonymous

      Vienna sausages are so fricking handy to have on hand. Especially if I'm just hiking around with only a chest rig with water bottles tucked into the mag pouches and the cans in the grenade pouches. all I need are those esbit stoves that come in various foreign ration packs and I'm good for the whole day.

      • 4 weeks ago
        Anonymous

        Even heating them up is a luxury. Vienna sausages are pre-cooked so if you're in a hurry you could eat them cold out of a can.

        • 4 weeks ago
          Anonymous

          ... wait you're saying that isn't the default way to eat them?

          • 4 weeks ago
            Anonymous

            This. A room temp can and a pack of Ritz/Saltine/Town House crackers is the default way to eat them. Then you drink the dericious juice to finish it off.

            • 4 weeks ago
              Anonymous

              Try club crackers. The buttery flavor pairs well with the meat.

              • 4 weeks ago
                1-Bravo-Foxtrot-Alpha

                Brand name Ritz too. Not generic ones, I've tried many and there is no substitute. Frick saltines.

              • 4 weeks ago
                Anonymous

                >Brand name Ritz
                Club Crackers are a bit better, but also usually a bit costlier than Ritz. They're like Ritz+

              • 4 weeks ago
                1-Bravo-Foxtrot-Alpha

                They're about the same price here. Clubs aren't as soft/crumbly as Ritz, so probably a better choice in this regard. I prefer Ritz for my spray cheese. Town House is a solid choice too. But again brand name only for all three, just like only name brand Spam. I really wish I could find that guys damn website I came across. It was an absolute gold mine.

              • 4 weeks ago
                Anonymous

                Forgot about Club crackers. Great too.

                Brand name Ritz too. Not generic ones, I've tried many and there is no substitute. Frick saltines.

                Ritz tomato and herb is good. Good well salted Saltines and Vienna sausage is GOAT.

              • 4 weeks ago
                1-Bravo-Foxtrot-Alpha

                Those are tasty indeed! The everything (bagel) Ritz are pretty damn good too. I'm also a Wheat Thins kinda guy.

            • 4 weeks ago
              Anonymous

              ONLY Premium brand saltine crackers with Armour brand viennas. anything else is heresy of the highest order

              • 4 weeks ago
                1-Bravo-Foxtrot-Alpha

                Which Vienna's? BBQ, jalapeno, plain, smoked?

                https://i.imgur.com/STY2eM8.jpeg

                ...that's a wort cooler mah homie.

                Ah, gotcha! Also based digits

              • 4 weeks ago
                Anonymous

                havent had smoked in years but when i did i would swap back n forth with them and original

        • 4 weeks ago
          Anonymous

          I'm typically in no rush and these esbit stoves fit in my back pockets so heating them typically isn't an issue. Although...

          https://i.imgur.com/ApFQvjs.jpeg

          This. A room temp can and a pack of Ritz/Saltine/Town House crackers is the default way to eat them. Then you drink the dericious juice to finish it off.

          idea with the crackers sounds pretty good with the spicy Vienna sausages I get sometimes.

    • 3 weeks ago
      Anonymous

      >vienna sausages
      so iconically american
      >Wiener
      >ironically American
      Kek

      • 3 weeks ago
        Anonymous

        If you showed "vienna sausages" in a can to an Austrian and claimed they were his fault he would hit you with a brick

  9. 4 weeks ago
    Anonymous

    French RICR include them along fish and game pâté in porkless options.

    • 4 weeks ago
      Anonymous

      Do they have rillettes too?

      • 4 weeks ago
        Anonymous

        Used to, but i not sure if it's available anymore

      • 4 weeks ago
        Anonymous

        Menu 10 still have them
        https://www.defense.gouv.fr/terre/nos-uniformes-equipements-individuels/rcir-ration-combat-individuelle-rechauffable

  10. 4 weeks ago
    Anonymous

    Probably because MREs got sophisticated enough that the US could just throw in actual meat rather than just meat pastes.

  11. 4 weeks ago
    Anonymous

    First, it was easier to just slice meat and throw it into a can with some brine than grind it into some kind of paste.
    Second, the US inherited a taste for sausages from Italian and German immigrants.
    Third, by now the US armed forces can serve entire meals in a soft package MREs. With flameless heaters, no less.

    • 4 weeks ago
      Anonymous

      >First, it was easier to just slice meat and throw it into a can with some brine than grind it into some kind of paste.
      This is backwards, anon. It's much more efficient to make a big batch of paste and dispense it into the can as a liquid. That could be easily done by machine even many decades ago. Sliced meat? That took manual labor to put into cans which would be much more expensive. Also using sliced meat generates waste--the small offcuts that don't make full slices. There's no such waste with a paste product. In fact, the most economical way to make a product like this would be to specifically seek out waste bits and trimmings as those are cheaper than whole cuts of meat--and that's what pate was traditionally before the advent of factory food production. It was a means of using up scraps in an era where people couldn't afford waste.

      • 4 weeks ago
        Anonymous

        >This is backwards, anon. It's much more efficient to make a big batch of paste and dispense it into the can as a liquid. That could be easily done by machine even many decades ago. Sliced meat? That took manual labor to put into cans which would be much more expensive.
        Deli slicers, anon. They showed up at the end of the 1800s and meant that most of the work cutting meat was automated.
        > Also using sliced meat generates waste--the small offcuts that don't make full slices. There's no such waste with a paste product. In fact, the most economical way to make a product like this would be to specifically seek out waste bits and trimmings as those are cheaper than whole cuts of meat--and that's what pate was traditionally before the advent of factory food production. It was a means of using up scraps in an era where people couldn't afford waste.
        This leads to point #2. Americans love sausages and sausages are made with offcuts. Instead of grinding the meat down to paste it was ground down to mincemeat and stuffed into sausages. This was a lot less work and led to a more practical product.

        • 4 weeks ago
          Anonymous

          >Deli slicers, anon
          They cut meat. They don't put it into cans.

          >Americans love sausages and sausages are made with offcuts.
          Absolutely. I'm not questioning the popularity of sausages and related products in the US. I'm challenging the claim that it was "easier to slice up meat and put it in a can than it was to grind it into paste".

          >This was a lot less work and led to a more practical product.
          Yes, like I said, grinding is much more efficient than slicing.

    • 3 weeks ago
      Anonymous

      >First
      no, the paste machine is always more efficient
      >Second
      correct; a lot of early 20th / late 19th century American immigrants were Germans and they turned the nation towards Vienna-style sausages, ham and bacon instead. Also the westward expansion favoured these items which kept better and were more transport-efficient
      Paté and head cheese were more prevalent in America around the Revolutionary period

      >Education fail
      Phrases are rotary by nature, recombining words like a set of dials in a combination lock. Coming up with a new phrase or sentence can be called a "Turn of Phrase".
      [...]
      Never ask how the Sausage is made, anon. This applies to more than just sausage.
      [...]
      >They cut meat. They don't put it into cans.
      That's what funnels are for. It's pretty minor compared to the expensive of running a grinder long enough to turn meat into paste.

      >It's pretty minor compared to the expensive of running a grinder long enough to turn meat into paste
      Electricity costs less than offcuts

      >vienna sausages
      so iconically american
      >Wiener
      >ironically American
      Kek

      Since modern vienna-style sausages are made with American technology according to American tastes and styles, yes, they are American

  12. 4 weeks ago
    Anonymous

    Pâté and things like that aren't just an "eastern block" thing, they're a european thing in general. Americans on the other hand don't customarily eat such things. As mentioned, we have spam. If you live in an area which saw German immigration in the past you might get Braunschweiger, and if you're from Pennsylvania or New Jersey you might get scrapple. But other than that, meat pastes are considered a fancy upper-class thing that you put on hors d’oeuvres.

    • 4 weeks ago
      Anonymous

      there's other regional variations like headcheese or souse. But yeah, in the US pate tends to be considered either old-fashioned poverty food or hoity-toity stuff from a fancy restaurant.

      • 4 weeks ago
        Anonymous

        It's because the US has dental care and the ability to own a knoife. German's just try to always replicate the consistency of scheiße, their favorite snack.

      • 3 weeks ago
        Anonymous

        >headcheese
        looks like salceson, tho the meager variety

        you wouldn't believe what you can put in those.

    • 3 weeks ago
      Anonymous

      I'm a burger that specifically seeks put such products, but I eat a lot of shit most burgers would consider strange in general.

  13. 4 weeks ago
    Anonymous

    Why does /k/ have a weirdly extreme hatred for spam?

    • 4 weeks ago
      Anonymous

      I have no idea, but it's really dumb. It's honestly one of the least offensive processed meat products in the American inventory and it tastes like salty minced ham, which is all that it is.

      • 4 weeks ago
        Anonymous

        My experience is that not-quite-poor people hate spam because they think it's food for poor people. Most of them have never even tried it.

        It's a texture thing for me senpai.
        Slice it and sear it hard then it's good, but eating that shit cold from the can on a cracker and I will literally puke.

        • 4 weeks ago
          Anonymous

          I think you just have autism

        • 4 weeks ago
          Anonymous

          >sear it hard then it's good, but eating that shit cold from the can on a cracker and I will literally puke

          My wife works for my city's education system. Not a teacher, better payed. She has a student who can only eat Takis or heavily salted popcorn. If anything else is forced past his lips he vomits. His parents "make" him lunch.

          This is you, to a lesser degree.

          • 4 weeks ago
            Anonymous

            I knew a kid in school who was addicted to those. he lived about 2 blocks from a gas station and got himself like 4 big bags and a 2 liter of mountain dew for an all night gaming session. he had to go to the hospital the next day because it made a weird plaster like paste inside his stomach and started killing him. I used to like takis too until I heard that.

            • 4 weeks ago
              Anonymous

              >it made a weird plaster like paste inside his stomach and started killing him
              I mean what else would you expect when you eat "4 big bags" in a few hours and basically overdose on them

              • 4 weeks ago
                Anonymous

                to add to this I believe he was playing league of legends that night so I can't even begin to imagine the horrors his parents walked into that morning

            • 4 weeks ago
              Anonymous

              Sounds like a moron story that someone would make up for a shitty local news article, it's just like any other slop chip it's not creating a "paste inside your stomach", you dont even know what the stomach does, do you?

            • 4 weeks ago
              Anonymous

              They're tortilla chips coated in flavor powder, moron.

          • 4 weeks ago
            Anonymous

            These are overhyped here in yurop, but pretty good still
            Not too fond of the blue ones though

    • 4 weeks ago
      Anonymous

      My experience is that not-quite-poor people hate spam because they think it's food for poor people. Most of them have never even tried it.

      • 4 weeks ago
        Anonymous

        Which is ironic, given the price of name-brand Spam these days. You can buy a raw pork tenderloin for less per pound.

        • 4 weeks ago
          Anonymous

          >raw pork tenderloin for less per pound
          yes. I really don't understand this.

          My dad made his own spam last year and it was great. He put in a shit ton of garlic and it was amazing. It did require a lot of his unpaid time put into a one-off batch though.

        • 4 weeks ago
          Anonymous

          >You can buy a raw pork tenderloin for less per pound.
          those little bags of chips they sell in the supermarket checkout line cost as much as prime grade steak per pound. people are not very smart.

        • 4 weeks ago
          Anonymous

          >raw pork tenderloin for less per pound
          yes. I really don't understand this.

          My dad made his own spam last year and it was great. He put in a shit ton of garlic and it was amazing. It did require a lot of his unpaid time put into a one-off batch though.

          >You can buy a raw pork tenderloin for less per pound.
          those little bags of chips they sell in the supermarket checkout line cost as much as prime grade steak per pound. people are not very smart.

          >raw materials cost less than raw materials processed into a product, preserved and packaged in a can wtf???

          Even if the meat in spam isn't on par with pork cuts you'd get for BBQ, it still costs money to make it into spam.
          Wondering why shelf stable meat products cost more than raw meat is an IQ 90 take.

          • 4 weeks ago
            Anonymous

            >it still costs money to make it into spam.
            Of course it does. But nowhere near as much as they charge for it, which is why the companies making and selling it are reporting sky-high profits.

            The best example is jerky, where it's obviously more expensive because of how much weight is lost by the drying process, so yeah, it makes sense that jerky is expensive given it takes multiple pounds of meat to make just one pound of jerky. But whether or not it makes sense to buy that product is a different question altogether.

          • 4 weeks ago
            Anonymous

            pork tenderloin is to raw material as a brick of uranium is to iron ore.

            • 4 weeks ago
              Anonymous

              pork tenderloin literally is raw material. Unusually easy to process raw material at that.

          • 4 weeks ago
            Anonymous

            Yes, I'm very well aware of that. However, I'm speaking from the pov of someone who buys groceries.

      • 4 weeks ago
        Anonymous

        My family hated on scrapple, said a smelly ass factory farm on the way to the beach was scrapple factory. Then I had it at a friend's house years later and it was utterly mid. Literally just cornmeal but not a corn taste. I'd eat it a thousand times before meatloaf, even though it's basically meatloaf that's far more loaf and far less meat. Americans just have a weird relationship with offal processed foods. Spam is shit on, scrapple is too, but we love cold cuts that are even more processed (I don't I hate them). But it does just look ugly to me. If you had it in a sausage I'd be fine with it.

        • 4 weeks ago
          Anonymous

          >scrapple
          ESL here that has been living in America for 25 years. I literally just saw the word "scrapple" in keyfood frozen section FOR THE FIRST TIME just yesterday, and now some anon brings it up. What magic is this?

          So is scrapple good? I have no hate for organ meat.

          • 4 weeks ago
            Anonymous

            >What magic is this?

            Baader–Meinhof phenomenon.

            • 4 weeks ago
              Anonymous

              >Baader–Meinhof

              Baader–Meinhof don't shitpost on /k/ and don't make food threads which are somewhat infrequent.

              https://i.imgur.com/mCa6nhG.jpeg

              I'm the anon you replied to, and of course I am not gang stalking you to mention scrapple after you encountered it don't be ridiculous. BTW you forgot to bring your trash in from collections and I ate all your strawberry ice cream. But anyway, this was 10 years back but what I remember of it was it did not taste like organ meat at all. I want to say it was like a dense hash brown but fried bread-y taste rather than potato taste, and a bit more of that beef vibe. I want to say a less flavorful breakfast sausage, like you cut a breakfast sausage with bread crumbs.

              [...]
              That makes sense. This isn't a animal situation but the difference between organic and non-organic apples is night and day. Normally I poo poo that kind of hoity toity eco-shit but non organic is like cardboard while organic is flavorful. Also, speaking of offal it's funny if you clean up cow offal like heart or liver then it looks like lean as frick steak. If I ever get a chance I'd like to cook heart steaks but I suspect I have to be very strategic for how firm it would be.

              >lean as frick steak

              Lean meat is BAD and is CHEAP because it doesn't taste as GOOD as FATTY cuts. This is also why 20% fat ground beefo is best for burgers and is more expensive than 95% LEAN meant. This is not chicken.

              I wish younger anons would get this through their heads, but PrepHole no longer teaches the basic of culinary skills. FAT IS GOOD. ORGAN MEAT IS BEST.

              • 4 weeks ago
                Anonymous

                >Lean meat is BAD and is CHEAP because it doesn't taste as GOOD as FATTY cuts. This is also why 20% fat ground beefo is best for burgers and is more expensive than 95% LEAN meant.
                Do you even buy meat? 80% lean is cheaper than 95% lean. I guess 95% is cheaper if you're scaling the price by the percentage of lean meat, but you don't appear to be doing that.

              • 4 weeks ago
                Anonymous

                >80% lean is cheaper than 95% lean

                .t no ground beef

              • 4 weeks ago
                Anonymous

                Not him but I’ll stop by my grocery store later today and snap a pic. 80% ground beef is cheaper than 90% per pound

              • 3 weeks ago
                Anonymous

                >Not him but I’ll stop by my grocery store later today and snap a pic.

                WELL!?!? THE PROOFS WHERE ARE THE PROOFS

              • 4 weeks ago
                Anonymous

                Lean meat costs more because a lot of people still think more processed = better. It's like white bread vs brown bread.

              • 4 weeks ago
                Anonymous

                >t. moron who says his food come from "the store"
                They can choose what to grind up, genius. Do you really think they do chemical washes and filtering stages to get the fat out? Actually, let's flip the question. How do you think they get the fat into bacon?

              • 4 weeks ago
                Anonymous

                >Baader–Meinhof don't shitpost on /k/ and don't make food threads which are somewhat infrequent.

                Lmao who are you kidding, ration / Spam threads are up all the fricking time.
                It's literally textbook frequency illusion, you became aware scrapple exists, then you entered a ration thread about less common charcuterie products like pate, and scrapple got eventually mentioned, which is perfectly understandable in the context.
                You NOOTICED this because you were already focused of the term after having recently discovered it.

              • 4 weeks ago
                Anonymous

                I think he was making a joke
                https://en.wikipedia.org/wiki/Red_Army_Faction

          • 4 weeks ago
            Anonymous

            I'm the anon you replied to, and of course I am not gang stalking you to mention scrapple after you encountered it don't be ridiculous. BTW you forgot to bring your trash in from collections and I ate all your strawberry ice cream. But anyway, this was 10 years back but what I remember of it was it did not taste like organ meat at all. I want to say it was like a dense hash brown but fried bread-y taste rather than potato taste, and a bit more of that beef vibe. I want to say a less flavorful breakfast sausage, like you cut a breakfast sausage with bread crumbs.

            Because they feed animals stuff that isnt grass so the liver has way too much copper and tastes bad. We used to eat liver once a week as a nation until the feed switch. Try grassfed liver. Tastes like gummies and chocolate

            That makes sense. This isn't a animal situation but the difference between organic and non-organic apples is night and day. Normally I poo poo that kind of hoity toity eco-shit but non organic is like cardboard while organic is flavorful. Also, speaking of offal it's funny if you clean up cow offal like heart or liver then it looks like lean as frick steak. If I ever get a chance I'd like to cook heart steaks but I suspect I have to be very strategic for how firm it would be.

            • 4 weeks ago
              Anonymous

              if you ever want to eat some thing really different try to get hold of horse steak.
              Same texture of steak but with a sweet aftertaste I'd recommend pairing it with a slight bitter.
              If you live in the anglo world good luck getting some tough

              • 4 weeks ago
                Anonymous

                I had horse sashimi in Japan and it was sweet and buttery.
                >Anglo world
                Just gotta find some amigos. There was a taco truck down the road from me that sometimes had horse, couldn't quite speak to whether it was USDA apparoved.

              • 4 weeks ago
                Anonymous

                >There was a taco truck down the road from me that sometimes had horse, couldn't quite speak to whether it was USDA approved
                Mind your business.

            • 4 weeks ago
              Anonymous

              >apples
              >non organic is like cardboard
              This has a lot to do with the cultivar of apple too. There are hundreds of varieties of apple out there, but only a few you find in grocery stores. Those breeds have low sugar and water content, so they keep longer and bruise less eaeasilyif you ever go to an apple orchard with some heritage breeds, they are generally very sweet and juicy

              • 4 weeks ago
                Anonymous

                Good point. In my case it was either fuji or gala that I was seeing a comparison of.

                https://i.imgur.com/RVYWFFJ.jpeg

                >Baader–Meinhof

                Baader–Meinhof don't shitpost on /k/ and don't make food threads which are somewhat infrequent.

                [...]
                >lean as frick steak

                Lean meat is BAD and is CHEAP because it doesn't taste as GOOD as FATTY cuts. This is also why 20% fat ground beefo is best for burgers and is more expensive than 95% LEAN meant. This is not chicken.

                I wish younger anons would get this through their heads, but PrepHole no longer teaches the basic of culinary skills. FAT IS GOOD. ORGAN MEAT IS BEST.

                Of course, PrepHole goes rather nuts with absolutely plain jane chicken and broccoli. That said, I find there are limits to the goodness of fat. I have had an awful experience trying to do fattier cuts of steak whereas sirloin is tried and true for me. Which is not super lean, but also not as fat as other cuts.

                Lean meat costs more because a lot of people still think more processed = better. It's like white bread vs brown bread.

                >white vs brown
                Oh man that fricking incenses me, along with white vs brown rice. You get bombarded with how sinful and evil and bad white rice is and then you look at the stats and it's fricking diddly squat difference. Unless you're a Japanese sailor in the turn of the century needing to not get BeriBeri the only area it really stands out is in magnesium and maybe thiamin (if not enriched). I'm not as sure about white bread since there's a huge variance between sugary ass wonderbread and a proper pain de campagne and then compare then to brown bread. But since times of eld we've always had people trying to campaign against more flavorful foods as bad, whether from religious, sumptuary, decadence, health or environmentalism perspectives.

                These the kind of homies who if we all went vegan and gave them nothing else to complain about would start lecturing you about acidic and spicy foods being bad for your teeth.

              • 4 weeks ago
                Anonymous

                >You get bombarded with how sinful and evil and bad white rice is and then you look at the stats and it's fricking diddly squat difference
                the bran on brown rice reduces the blood sugar spike that comes after eating because you absorb the nutrients slower

                >Unless you're a Japanese sailor in the turn of the century needing to not get BeriBeri
                choosing to ignore the most famous incident of why eating plain white rice is bad for you sounds disingenuous

                modern advice is still literally the same as it was back then, mix up your white rice with other sources of nutrition to offset how its literally just a mass of carbs
                brown rice is advertised as a healthy alternative because it helps keep diabetes down and because people are too used to having 50% of their plate be their grain, so telling them to reduce carb portion is pointless

                > But since times of eld we've always had people trying to campaign against more flavorful foods as bad, whether from religious, sumptuary, decadence, health or environmentalism perspectives.
                the reason medieval people preferred white bread to brown bread is because the lack of bran makes long-term preservation more reliable, the lack of the outer husk means less moisture to entice bacterial growth
                the lack of vitamins or fiber in white bread was offset by eating lots of vegetables, not by choice since anything else was costly

            • 4 weeks ago
              Anonymous

              soak the organs in half and half for 30 minutes (cream and milk). Makes it soft and pretty good.

          • 4 weeks ago
            Anonymous

            I like the habersett scrapple

            • 4 weeks ago
              Anonymous

              >habersett scrapple
              found what i found yesterday. Not sure I should.

      • 4 weeks ago
        Anonymous

        It was proverty food for the parents of millennials

    • 4 weeks ago
      Anonymous

      It's seen as poor-people food. I mean, it IS poor-people food, the commercial has someone clap twice, yell "more spam", and spam magically appear by the van-load. However, the impression of poverty means that you'd never serve spam to guests and feel some degree of shame serving it to your family.

      https://i.imgur.com/O2WhiFm.jpeg

      I'm typically in no rush and these esbit stoves fit in my back pockets so heating them typically isn't an issue. Although... [...] idea with the crackers sounds pretty good with the spicy Vienna sausages I get sometimes.

      Entirely fair. Warming up chow on an open flame in the middle of the woods is pretty kino.

      Sorry homie, they've broken their SPAM sales records every year for the last 9 years in a row. Their parent company Hormel's stock is up 551% over the last two decades, compare that to companies like Unilever (253%), Johnson&Johnson (304%), and Campbell (174%) over that same period.
      SPAM isn't just popular, it's by far the most popular it's ever been, and only continuing to spread.

      Honestly, that says more about the US economy more than anything else.

      https://i.imgur.com/wxKVuhN.jpeg

      [...]
      It's a texture thing for me senpai.
      Slice it and sear it hard then it's good, but eating that shit cold from the can on a cracker and I will literally puke.

      >Cold.
      Yeah, I can see how that sucks. The fat congeals into jelly making a normally adequete protein downright questionable.

    • 4 weeks ago
      1-Bravo-Foxtrot-Alpha

      I can't find picrel anywhere locally and I need to try it

      • 4 weeks ago
        Anonymous

        I haven't seen that in almost a decade, it was by far one of the best flavors and I have no clue why it disappeared

        • 4 weeks ago
          Anonymous

          Too much sugar in it - it burns easily when you try to pan fry it. The correct answer turned out to be fry regular spam then put teriyaki sauce on it.

      • 4 weeks ago
        Anonymous

        You can always order it from the website.

      • 4 weeks ago
        Anonymous

        its called amazon you frickin idiot. get a 12 pack

      • 4 weeks ago
        Anonymous

        ethnic grocery stores sometimes have the korean christmas spam gift sets. try a chink or beaner grocery store. also get the japanese bbq sauce from lidl for musubi, shit is TREMENDOUS.

      • 3 weeks ago
        Anonymous

        The Camp Pendleton mainside commissary is stocked with a crap ton of these. Literally had every flavor of spam out there. Grabbed a couple cans of your pic just last week.

        • 3 weeks ago
          1-Bravo-Foxtrot-Alpha

          I require blueprints of the building, and exactly where these are located. As well as location of CCTV and motion detectors.

    • 4 weeks ago
      Anonymous

      Too salty for me. Need to eat it with other stuff so the salt isn't overpowering

    • 4 weeks ago
      Anonymous

      Because its fricking disgusting. Canned corned beef is okay, but spam is sickly. I really gave it a fair chance, tried it raw, tried it fried, tried it oven baked, all shit. Also its got sugar in it, this didn't factor into my dislike of it but its bizarre that Americans put sugar in everything including their meat and bread. I hear from Americans on PrepHole that if you don't live near a family bakery or bake your own, you literally don't have access to unsweetened bread at all. What the frick man, no wonder you're all fat.

      • 4 weeks ago
        Anonymous

        >but its bizarre that Americans put sugar in everything including their meat and bread

        This was so weird to me when I tasted MREs for the first time.
        >okay there's a cheese spread, what do I put it on...
        >flat white bread
        >wtf, this tastes really sweet, is it supposed to be a pastry?
        >check the packaging
        >3 grams of sugar PER SERVING (57g)

        What the actual FRICK.

        • 3 weeks ago
          Anonymous

          You should look up the nutrition info on american breakfast cereals

        • 3 weeks ago
          Anonymous

          Because its fricking disgusting. Canned corned beef is okay, but spam is sickly. I really gave it a fair chance, tried it raw, tried it fried, tried it oven baked, all shit. Also its got sugar in it, this didn't factor into my dislike of it but its bizarre that Americans put sugar in everything including their meat and bread. I hear from Americans on PrepHole that if you don't live near a family bakery or bake your own, you literally don't have access to unsweetened bread at all. What the frick man, no wonder you're all fat.

          Supposedly, the sugar-in-bread thing started as a way to try and make it brown up better when toasted.
          and of course, now everyone is used to bread just tasting like that.

          • 3 weeks ago
            Anonymous

            So it's like American milk chocolate?
            >Hershey's comes up with a process to use milk past its best-before date to make chocolate
            >it results in butyric acid making it into the chocolate, making it taste faintly of vomit
            >Hershey's becomes the major American chocolate manufacturer and as a result, vomit aftertaste is now the "default chocolate experience"

            • 3 weeks ago
              Anonymous

              most American chocolate DOESN'T have butyric acid you seething yurohomosexual

              • 3 weeks ago
                Anonymous

                >projecting

            • 3 weeks ago
              Anonymous

              >he actually believed the vomit-chocolate meme
              The butryic acid doesn't make it taste anything like vomit. It's much closer to parmeasn, which, while very weird, is not nearly as disgusting as people make it out to be. You've been had by PrepHole shit-posters.

              • 3 weeks ago
                Anonymous

                I had Hershey's and it absolutely has a puke-y aftertaste, cope.

              • 3 weeks ago
                Anonymous

                https://en.wikipedia.org/wiki/Nocebo

              • 3 weeks ago
                Anonymous

                >more cope
                I never heard of it before I tried it and then had to google why the frick does it taste like that, you seem weirdly invested in defending your acquired taste for vomit.

              • 3 weeks ago
                Anonymous

                >I never heard of it before I tried it
                prease berieve

              • 3 weeks ago
                Anonymous

                >reeeeeee vomit in chocolate tastes GOOD okay it's really more like parmesan it's not that bad okay stop saying vomit tastes bad STOP IT STOP IT VOMIT IS GOOD

                kek

              • 3 weeks ago
                Anonymous

                >this meme I read on the Internet is really true I swear
                you don't even know which chocolates are allegedly affected, you've never actually tasted it, so you read some moronic meme and pretended it was true you fricking fraud

              • 3 weeks ago
                Anonymous

                >you only tasted it because you expected to taste it!
                >actually scratch that, you never tasted it at all!
                >stop saying bad things about Hershey's or I WILL SHIT and PISS myself, I mean it!
                Fascinating behavior.

              • 3 weeks ago
                Anonymous

                >yyyou're the one seething and coping, NOT ME NOT ME REEEE
                hey, I'm not the one trying so desperately to push my totally unrelated and offtopic meme post

          • 3 weeks ago
            Anonymous

            Would not be surprised. Store-bought browns well at level 4 while bread made at home by my father needs like 7-8 for similar thickness to achieve the same color.

      • 3 weeks ago
        Anonymous

        >its bizarre that Americans put sugar in everything
        Same here in Canuckistan. They put salt & sugar in our milk ffs.

    • 3 weeks ago
      Anonymous

      some of us do, some of us dont

      https://i.imgur.com/s5Q3Lju.jpeg

      I can't find picrel anywhere locally and I need to try it

      thats my favorite, imo it tastes better than the regular spam

    • 3 weeks ago
      Anonymous

      I hate it because all the hipster homosexuals touting it as "underrated" have caused prices to skyrocket. By openly shitting on it, you can help to slow down, or even reverse the ongoing gentrification of spam.

  14. 4 weeks ago
    Anonymous

    [...]

    >goyslop
    Thank you for telling us nobody should take anything you say seriously

  15. 4 weeks ago
    Anonymous

    We, as a society, have an illogical disgust of organ meat. As a liver and kidney lover, this makes me a sadd mann.

    Same with chicken wings - they used to be garbage until one beer joint got creative.

    • 4 weeks ago
      Anonymous

      That honestly shows you that offal/waste products can be turned around and made good, you just have to be creative and clever with it. Granted with wings it's somewhat "Just deep fry it lmao" but I am sure you could make kidney or liver more appealing. What's weird to me is:

      >Foie gras
      Amazing
      >regular liver
      terrible to people. I never had it, I Just had foie gras. So what makes foie gras great and regular liver not so great? is it just the sheer fat given to the duck?

      • 4 weeks ago
        Anonymous

        >So what makes foie gras great and regular liver not so great? is it just the sheer fat given to the duck?
        Yeah, it's the fat content. The ducks aren't fed fat, they are fed grain and they naturally store the excess as fat in their liver. That's how they would normally store up the energy needed to migrate. Fatty meat tastes good, the same reason why highly marbled beef is so prized for steak.

      • 4 weeks ago
        Anonymous

        Because they feed animals stuff that isnt grass so the liver has way too much copper and tastes bad. We used to eat liver once a week as a nation until the feed switch. Try grassfed liver. Tastes like gummies and chocolate

      • 4 weeks ago
        Anonymous

        Interesting. I'm the complete opposite. I love regular liver and liver pate but really didn't like foie gras.

        • 4 weeks ago
          Anonymous

          As for why. Foie gras had a weird after taste that is difficult to describe.

  16. 4 weeks ago
    Anonymous

    [...]

    >goyslop
    Notice how you didn't disagree with what I said

  17. 4 weeks ago
    Anonymous

    [...]

    >...do mutts really?
    Eurovermin opinion discarded

  18. 4 weeks ago
    1-Bravo-Foxtrot-Alpha

    [...]

    Could be worse

    • 4 weeks ago
      Anonymous

      Could be *still* worse.

      • 4 weeks ago
        1-Bravo-Foxtrot-Alpha

        I'd rather have the canned chicken

        I haven't seen that in almost a decade, it was by far one of the best flavors and I have no clue why it disappeared

        Can get it on Amazon, but I'm not paying $8-12 for one fricking can. There's a Wallyworld about 45mins away that says it's in stock, but I fricking hate that store more than the antichrist.

        • 4 weeks ago
          Anonymous

          I haven't seen that in almost a decade, it was by far one of the best flavors and I have no clue why it disappeared

          Just get regular spam and put some teriyaki sauce or unagi sauce on it FFS

          • 4 weeks ago
            1-Bravo-Foxtrot-Alpha

            Tried that and I doubt it's the same.

            Which is ironic, given the price of name-brand Spam these days. You can buy a raw pork tenderloin for less per pound.

            Couple months ago I came across some guys website. It was dedicated to nothing but Spam, Armour Treet, and other similar canned meats; including ones you'd only find in Asian food markets. There were around 150 different ones that he had bought, tried, reviewed, ranked and compared to the OG Spam. Been trying to find the site again for almost 20mins now and I can't find it now for the life of me.

            • 4 weeks ago
              Anonymous

              if you find it post it, I'm interested

              on that note, the low-sodium SPAM is actually a lot better than regular. I feel like it's got a better taste and slightly different texture, and the color looks more "meat" like

              • 4 weeks ago
                1-Bravo-Foxtrot-Alpha

                I'm still trying to find it. I'm on a mission.

      • 3 weeks ago
        Anonymous

        I once saw a video of a very fat man - even by contemporary standards - eat like three of these things back to back, it was disgusting.

      • 3 weeks ago
        Anonymous

        TBF it just looks goopy because of the collagen
        fricking youtubers and instathots alike will spoon up chilled bone broth that looks exactly the same and tell you it's really good for you yadda yadda

        • 3 weeks ago
          Anonymous

          Nope, you can see it's overcooked to shit, the bones are probably gonna fall apart to mush if you pinch them between your fingers.
          It's like making a chicken in a pressure cooker and overdoing it. It turns into a goopy slurry.

          • 3 weeks ago
            Anonymous

            hm yeah maybe
            it's easy to overcook chicken like that
            they should have taken it off the bone I think

          • 3 weeks ago
            Anonymous

            >one time my dad and his friend went on a fishing trip but we didn't bring any food
            >we were out on that boat for like 8 hours, didn't catch anything
            >on the way back we stopped at a kroger to get some food to take home
            >my dad and I got a sandwich each which I ate in like 3 bites and was still starving (I was like 12)
            >family friend got a basket of chicken wings
            >he gave me the rest of them to eat, and I discovered you could crack open the bones and get the marrow

            Bone marrows good homie

            • 3 weeks ago
              Anonymous

              >chicken marrow
              >good
              bullshit tale

              • 3 weeks ago
                Anonymous

                >one time my dad and his friend went on a fishing trip but we didn't bring any food
                >we were out on that boat for like 8 hours, didn't catch anything
                >on the way back we stopped at a kroger to get some food to take home
                >my dad and I got a sandwich each which I ate in like 3 bites and was still starving (I was like 12)
                >family friend got a basket of chicken wings
                >he gave me the rest of them to eat, and I discovered you could crack open the bones and get the marrow

                Bone marrows good homie

                I grew up as a poorshit slav on literal foodstamps and even though I'm reasonably well off these days I still eat the ends of chicken bones and sometimes crack them open and scoop up the marrow inside.
                Deepfried chicken isn't very good for this, the bones are too dry. Slow roast chicken with plenty of juice works the best.

              • 3 weeks ago
                Anonymous

                really? there's hardly any marrow inside chicken bones, it doesn't seem worth the effort
                I cook regularly yeah
                > I still eat the ends of chicken bones
                I eat the tendons on the ends of some pieces

              • 3 weeks ago
                Anonymous

                There's not that much but there isn't really any appreciable effort involved either, they're very easy to crack open.
                Tendons? You mean the cartilage? Yeah these are pretty good if the chimken itself is young and good quality.

              • 3 weeks ago
                Anonymous

                cartilage or ligaments, I should say
                the kneecap, as per picrel, sometimes. if it's cooked soft enough.

              • 3 weeks ago
                Anonymous

                Oh yeah that's what I meant
                We'd always fight over these with mom and grandma kek
                Best part is they're actually really good for you.

  19. 4 weeks ago
    Anonymous

    For me, it's liverwurst

  20. 4 weeks ago
    Anonymous

    >just an eastern block thing?
    it's also available in french MRE as far as i know, i'm it's also in other european MREs.
    US MREs are thin and can easily fit in a BDU pant pocket, you can easily stack at least 3 of them in one bag and they barely take any room, cans are sturdy but they take more room and are heavier

  21. 4 weeks ago
    Anonymous

    >tfw exclusively eat spam cold out of the can with crackers
    what a bunch of sissies here

    • 4 weeks ago
      Anonymous

      >>tfw exclusively eat spam cold out of the can with crackers
      I do this when walking my dog to the park. We share the can, him and I, but i need to remember to bring a spoon or it gets messy.

  22. 4 weeks ago
    Anonymous

    We don't eat meat pâté at home, so why would we want to eat it in the field? Our MREs are full of things that Americans find familiar, not whatever bullshit they eat in your slavic shithole.

  23. 4 weeks ago
    Anonymous

    [...]

    >reddit spacing

    literary a glavset forced idea in order to foster discord in a community, same as calling trigger discipline the "reddit finger" to get more anons to shoot themselves in the dick.

    Reddit spacing has been a thing before reddit.

    • 4 weeks ago
      Anonymous

      >same as calling trigger discipline the "reddit finger"
      just going to point out that "reddit finger" came about because of nogunz homosexuals trying to act as if they have authority over or knowledge of firearms by spamming "muh td" on every image involving firearms or even toy guns

  24. 4 weeks ago
    Anonymous
    • 4 weeks ago
      Anonymous

      coming at you with the wiener and balls combo

      • 4 weeks ago
        Anonymous

        where's the salmiakki liquor to wash it down?

        • 4 weeks ago
          Anonymous

          I understand it's not even close but maybe a brother could help out and drop some names and I'll see what I can get ahold of

          • 4 weeks ago
            Anonymous

            Both are disgustingly sweet but at least the salmiakki one has saltiness to offset it.
            >t. Czech who got visited by a BINLAN MAN

            • 4 weeks ago
              Anonymous

              I'll see if I can find it here in the states. as thanks though have this picture of other weird mouth clenching alcohol

              • 4 weeks ago
                Anonymous

                I'd try that lmao

              • 4 weeks ago
                1-Bravo-Foxtrot-Alpha

                Based distiller. I hope you've posted this pic in /brg/.

              • 4 weeks ago
                Anonymous

                ...that's a wort cooler mah homie.

          • 4 weeks ago
            1-Bravo-Foxtrot-Alpha

            >Jagermeister
            Gross anon, just gross

            • 4 weeks ago
              Anonymous

              if only you knew the weird shit I'm willing to try

              • 4 weeks ago
                1-Bravo-Foxtrot-Alpha

                I was given a bottle of pickle flavored vodka a few months ago. I'll be honest, it wasn't bad and pretty tasty. I dunno about pickle beer though. Found a local store that has some bacon flavored vodka I'm tempted to try.

              • 3 weeks ago
                Anonymous

                Simulates a pickleback. Shot of vodka chase with pickle juice

            • 3 weeks ago
              Anonymous

              >Traverse City
              Huh. I live near there, never tried that.

              • 3 weeks ago
                1-Bravo-Foxtrot-Alpha

                It's extremely tasty. The apple is very subtle. They have a cherry one too, as well as a standard bourbon and barrel proof bourbon.

          • 3 weeks ago
            Anonymous

            >jäger
            if you're gonna torture yourself you might as well go all the way and drink malört

          • 3 weeks ago
            Anonymous

            Honestly not bad, but if you want to make your own, I've had success with steeping crushed licorice (~1 tsp of herb) in brandy.

            >jäger
            if you're gonna torture yourself you might as well go all the way and drink malört

            >malört
            suffering and hardship could not make me, in desperation, try it again. Somehow worse than baijiu, even Moutai.

            https://i.imgur.com/ICiGzZ3.jpeg

            Behold

            gas mask required for opening, but afterwards not that bad. Then again I enjoy duck's feet.

    • 4 weeks ago
      Anonymous

      Finland pls, that's literal dirt.

  25. 4 weeks ago
    Anonymous

    Because Americans don't eat pate, I was only introduced to it for the first time last year in MonteBlack, I like the stuff and bought a lot of it. I couldn't not get anyone state side to try it

  26. 4 weeks ago
    Anonymous

    Pate just isnt cool in america

  27. 4 weeks ago
    Anonymous

    The last time I went hiking I took chicken pate and crackers to eat for lunch. It's easy to carry and easy to eat. I live in the midwest.

  28. 4 weeks ago
    Anonymous

    [...]

    How would you know? You didn't read any of them.

    • 4 weeks ago
      Anonymous

      I definitely read lord of the flies in full. And tom sawyer. I've listened to them cited in everyday life like scripture to make sense of the world

  29. 4 weeks ago
    Anonymous

    [...]

    >lord of the flies
    >leftist structure
    no, that's general human behavior, everyone is like that to some extend, i haven't read the rest but obviously if all the other book is all about "huminz=bad and evul" than yeah, that's moronic.

  30. 4 weeks ago
    Anonymous

    And these homosexuals will call MREs goyslop while their food looks like this. Not knocking a good pate, though. Wish we did have some.

  31. 4 weeks ago
    Anonymous

    Many of you instinctively think of SPAM amd the likes and see them as generic meat mush but pate is actually much more organ-rich, especially in liver, and therefore more creamy and with a different, heavier, taste. We also have canned meat over here, we sometimes fry it while camping, but the two are nothing alike. Pate also spoils much easier, probably the actual reason why it isn't popular in MRE or long-term stored survival foods.

  32. 4 weeks ago
    Anonymous

    I would say that it's just not something Americans are used to.

  33. 4 weeks ago
    Anonymous

    >mfw I would eat an entire can of fried spam in a single sitting back when I was in college.
    I never knew how much salt were in those things until I mentioned how much spam I'd eat and they brought it to my attention.
    I heard you can soak it in water overnight to suck out most of the salt.

    • 4 weeks ago
      Anonymous

      Salt is good for you. The reason people get addicted to junk food so easily is because most people are sodium deficient and junk food is full of sodium.

      • 3 weeks ago
        Anonymous

        >Salt is good for you
        the right amount of salt is good for you. most people eat way too much. humans are not wild animals that need salt licks, that shit is already added to everything.

        the reason people get addicted to junk food is high fat, high sodium, high sugar, high calorie foods trigger dopamine drops just like cocaine. it's just more acceptable to average joes to eat donuts than snort coke or chug vodka all day.

        • 3 weeks ago
          Anonymous

          Salt is good for you if you're doing a lot of physical activity which results in sweating, i.e. a loss of electrolytes.
          If you're just sitting on your ass then eating a lot of salt is sub-optimal, but it's still nowhere near as bad as people make it out to be (it's just one of the demons nutrition "scientists" keep switching between: fat, sugar, salt and now somehow even protein).

          • 3 weeks ago
            Anonymous

            WE NEED A BOOGEYMAN TK GET FUNDING FOR OUR LAB
            QUICK DRAW A CORRELATION BETWEEN TWO THINGS AND GET IT PUBLISHED

          • 3 weeks ago
            Anonymous

            Not to mention a lot of the negatives of too much salt can be counterbalanced by potassium intake which most people get no where remotely close to what they need. Which is roughly 3,500-4,500mg a day.

  34. 4 weeks ago
    Anonymous

    The USA invested heavily into making their MRE's actually resemble real food. When you operate a volunteer military force, food is the easiest thing to invest in for the largest gains in morale. Other nations with more conscript minded forces don't care as everyone just assumes the food will be shit because service is shit.

  35. 4 weeks ago
    Anonymous

    [...]

    I read all those in school aside from Uncle Tom's Cabin. But I went to school before Obama was in the public consciousness.

  36. 4 weeks ago
    Anonymous

    I'll stick to my local cans that come with rice and meat (pork or chicken)
    These are easy to carry and tasty af

  37. 4 weeks ago
    Anonymous

    Idk but this thread makes me want to make some liver pâté.
    >inb4 recipe
    2lbs beef liver
    1lbs bacon
    1/2 onion diced
    A stick of butter or equivalent amount of coconut oil
    Salt
    Cook the bacon, leave the grease and set the bacon aside
    Sauté the onion in the bacon grease and set it with the bacon
    Add the butter to the pan and cook the liver
    Throw everything into a blender and add the melted butter as needed for the consistency
    Goes great on some sourdough bread

    • 4 weeks ago
      Anonymous

      Jesus, at least put some rosemary in it you Vandal.

  38. 4 weeks ago
    Anonymous

    Me personally, I would kill a man for Avjar/Zacusca and a lamb pate with "italian" bread. Red bell pepper and eggplant spread is amazing.

    For some reason pate's and similar aren't liked by americans, even though a pate and bread/crackers is the perfect snack for a soldier. I'd wager we have some aversion to processed foods even though LMAO EVERYTHING WE EAT IN THIS COUNTRY IS CHEMICAL GARBAGE, and a ground inc'l bones animal paste is probably 100x healthier than a McBurger.

  39. 4 weeks ago
    Anonymous

    I want to hurl just looking at that picture. What's wrong with you?

  40. 4 weeks ago
    Anonymous

    in the south we have liver mush
    not in MREs but great with some freerange eggs
    technically a pate

  41. 4 weeks ago
    Anonymous

    >/k/ - /k/ooking
    And yet they're some of the board's best threads

  42. 4 weeks ago
    Anonymous

    Apparently the british batter and deep fry spam.

    • 3 weeks ago
      Anonymous

      gross batter

  43. 4 weeks ago
    Anonymous

    What's the consensus on Scrapple?

    • 4 weeks ago
      Anonymous

      Pretty good. Though it was definitely made to meet the nutritional needs of a farmer. Lots of protein, fat, and salt. I have started eating it since moving east and starting a high intensity job. I like that it doesn't have nitrates.

    • 4 weeks ago
      Anonymous

      Cheap, decent protein as long as you're having it with something else. Goes really well with an orange juice or cider-based sauce. It's also got an absolute frickload of collagen in it, so if you fry off a couple slices and toss it into a stew it'll thicken the whole thing up real good.

      I've got a can of spam. How do you preserve this bigass can once you open it?

      slice into cubes and panfry. Serve with eggs and/or rice.

      >preserve
      If you plan to eat it within the next week, just slice it or chunk it up and bag/tupperware/jar it.
      Otherwise wrap and freeze, pull zome slices as needed
      >prepare
      Cut it into 1/4" slices or 1/4"-1/2" dice and broil, fry, stir-fry, or grill it. Too thick and it starts to puff up. You ideally want it a little unevenly browned with crispy edges.
      Moderate heat will pull out some of the fat and salt as it browns. Like bacon you can then fry something else in the drippings. It goes well with sweet and sour sauces.
      Also it is salty as SHIT, so you want to serve it with something bulkier to take up some of that.

      >favorite recipes
      Stir-fried with pineapple, finished with a cranberry and cider sweet-and-sour sauce
      Musubi (basically a rice ball with spam and roasted laver)
      Stir-fried with ginger and added to garlic rice, with some veggies. I prefer a mix of bok choy or cabbage, carrots, and whatever sprouts or edible peapods you have to hand
      Scrambled with eggs
      Sliced very thin, broiled crispy, and used in place of bacon in a BLT or similar bacon sandwich
      Finely-diced and used as a pizza topping. Best with white sauces or pesto IME, tomato sauces make it taste metallic.
      Uncooked it's usually best as a sandwich, cuts some of the salt and fat. Kind of an extreme poverty meal but it's damned good on the trail to just take a crusty loaf, break off a chunk, throw a slice of spam and a smear of mustard on it and scarf.

  44. 4 weeks ago
    Anonymous

    grim
    chili mac doko?

  45. 4 weeks ago
    Anonymous

    I've got a can of spam. How do you preserve this bigass can once you open it?

    • 4 weeks ago
      Anonymous

      slice into cubes and panfry. Serve with eggs and/or rice.

    • 4 weeks ago
      Anonymous

      I just cut it into slices and put them in a sandwich baggie and toss it in the freezer, then the next time I want some I snap off a couple slices and fry them up.

  46. 4 weeks ago
    Anonymous

    Americans become depressed and suicidal when they don't have bright and colorful foods to take pictures of and eat
    Russians are already depressed and suicidal so meat paste and barley flavored water is like mothers home cooking to them

  47. 4 weeks ago
    Anonymous

    How do you prep spam?

    • 4 weeks ago
      Anonymous

      slice into cubes and panfry. Serve with eggs and/or rice.

  48. 4 weeks ago
    Anonymous

    Looks like un cooked corn beef hash

  49. 4 weeks ago
    Anonymous

    botulism faster?

  50. 4 weeks ago
    Anonymous

    I wish it was more common honestly, I really like pâté

  51. 4 weeks ago
    Anonymous

    That pink slime stuff isn't kosher so you won't find it in Kosher meat products of any kind. Just saying.

  52. 3 weeks ago
    Anonymous

    In America, pate is fed to dogs and cats. It's rare that any human who was born here eats pate.

  53. 3 weeks ago
    Anonymous

    Behold

    • 3 weeks ago
      Anonymous

      Chemical weapons are verboten by the Geneva Convention.

      >Education fail
      Phrases are rotary by nature, recombining words like a set of dials in a combination lock. Coming up with a new phrase or sentence can be called a "Turn of Phrase".
      [...]
      Never ask how the Sausage is made, anon. This applies to more than just sausage.
      [...]
      >They cut meat. They don't put it into cans.
      That's what funnels are for. It's pretty minor compared to the expensive of running a grinder long enough to turn meat into paste.

      >rotary by nature
      Like phone?

      • 3 weeks ago
        Anonymous

        >Chemical weapons are verboten by the Geneva Convention.
        I never signed it

      • 3 weeks ago
        Anonymous

        Firstly it's the Hague Convention, and secondly it doesn't apply to civilians. If it did then police wouldn't be allowed to use tear gas.

  54. 3 weeks ago
    Anonymous

    Historically there have been a variety of options but I doubt they care enough to look for a good option (or even have the sense to go with what was had in the past and is still available) so they don't want to issue dogfood.

  55. 3 weeks ago
    Anonymous

    Aussie here, Spam is kind of expensive for what it is, but I've got two cans of it sitting in my pantry.
    What's a good way to cook it, I was thinking of just frying it in slices to have with eggs and toast for breakfast, but is there a better way to do it?

    Basically the only reason I even have any is because of covid making me prep a bit, and I want to be able to cook shit that lasts forever.

    • 3 weeks ago
      Anonymous

      Correct use for that kind of thing. Coof or not, it's not crazy to make sure you have a few nonperishable options in the back of the pantry. You don't need to go full prepper but having a little buffer can help you ride out supply chain disruptions or natural disasters.

      • 3 weeks ago
        Anonymous

        It's actually fairly easy to maintain a 1-2 month stockpile of long lasting food in my pantry, I just buy an extra can or two of something when I do my grocery shopping, or get a 10kg bag of rice that lasts for ages.

        dice it as small as you can and simmer it in tinned baked beans, worcestershire sauce and tabasco/hot sauce of choice to taste, maybe some minced garlic or browned onions
        it evens out the salt and fat, and really elevates the beans

        Tried this, turned out alright with a couple of spices, way better than the canned corned beef I tried a while back.

        • 3 weeks ago
          Anonymous

          cheerio, glad you did
          my grandma came up with it

    • 3 weeks ago
      Anonymous

      Cut it into slices and fry it like bacon. You don't need to add any fat because it releases its own fat while cooking.

    • 3 weeks ago
      Anonymous

      dice it as small as you can and simmer it in tinned baked beans, worcestershire sauce and tabasco/hot sauce of choice to taste, maybe some minced garlic or browned onions
      it evens out the salt and fat, and really elevates the beans

  56. 3 weeks ago
    Anonymous

    this thread is full of under/overweight picky eaters

  57. 3 weeks ago
    Anonymous

    Tonight my wife made us egg fried rice with SPAM lite and it was fricking tasty lads

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