National Spam® Musubi Day ~ 8/08/2025 ~ It's What's For Linner (late lunch/early dinner)

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Kaneohegirlinaz

Kaneohegirlinaz

Wannabe TV Chef
Joined
Aug 2, 2014
Messages
8,666
Location
Central/Northern AZ
8-08 get it? ;)
Spoiler: that's the area code for Hawaii
:D

It's what we're eating here in Cowboyville Arizona via Kaneohe Hawaii (that's where I'm from)
Teri-Spam Musubi

spam-musubi-009.jpg


What are you making?
 
@caseydog Spinach? Kale? Dulce?

Like your yogurt idea @cjmmytunes
I too had a filling lunch of Italian sausage (1 hot, 1 mild) I split them in half to share a bun each, deli mustard and some cornichons. Just threw them in the toaster oven still frozen - worked just fine.

So maybe some yogurt later with the last of the strawberries.

@Kaneohegirlinaz a while ago there was a big discussion here on Spam. I hadn't had it in donkey's years and decided to give it a try again, although I was pretty sure there was a reason I hadn't had any. Was right! LOL 😂Salty, fatty leaves a weird greasy feel in my mouth. Cooked, cold, mashed, sliced, diced - just can't seem to find what everyone else seems to love about it!
And I even bought a mold to make some musubi! Needless to say I haven't succeeded yet! 😂 You'll just have to come over one afternoon and show me!
 
dragnlaw said:
@caseydog Spinach? Kale? Dulce?

Like your yogurt idea @cjmmytunes
I too had a filling lunch of Italian sausage (1 hot, 1 mild) I split them in half to share a bun each, deli mustard and some cornichons. Just threw them in the toaster oven still frozen - worked just fine.

So maybe some yogurt later with the last of the strawberries.

@Kaneohegirlinaz a while ago there was a big discussion here on Spam. I hadn't had it in donkey's years and decided to give it a try again, although I was pretty sure there was a reason I hadn't had any. Was right! LOL 😂Salty, fatty leaves a weird greasy feel in my mouth. Cooked, cold, mashed, sliced, diced - just can't seem to find what everyone else seems to love about it!
And I even bought a mold to make some musubi! Needless to say I haven't succeeded yet! 😂 You'll just have to come over one afternoon and show me!
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@dragnlaw have you tried the different flavors of Spam®?
I myself am not a big fan of the OG Spam® - too salty - too fatty - leaves a really grease slick in your mouth ... HEH! Isn't that what you just said? :D
 
Steve Kroll said:
Kale is Satan's crop. 🤣
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I LOVE kale. I found Baby Kale in a bag at Trader Joe's awhiles back, nice with some Italian Sausage, Garlic, Onions and Olive Oil - YUM!
mykitcheninthemiddleofthedesert.wordpress.com

Auntie’s Italian Sausage & Baby Kale Pasta

It’s been a while since I’ve posted, well anything. So, let’s kick this off with a super easy dish that I threw together just the other night. Auntie’s Italian Sausage & Baby Kale P…
mykitcheninthemiddleofthedesert.wordpress.com mykitcheninthemiddleofthedesert.wordpress.com
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caseydog said:
Dulce is a sweet. :unsure:
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Sorry, spelling error.... I meant Dulse, and it is a sort of candy to Maritimers. I love it!

Kgirl, can't say I have tried the others. Once bitten, twice shy?

Baby Kale... hmmm I agree with Steve - Satan's Crop but I might try baby kale. I just won't buy any to try, someone else cook it and I'll give it a try.
 
I braised a leg of lamb bone in Wednesday and tonight it's freshly made pappardelle with pulled lamb adding minced garlic, julienne red onion, red chili flakes, cherry toms, a little mutti, and of course some parmigiana Reggiano and some pasta water for consistency. Oh, and fresh parsley and mint.
 
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dragnlaw said:
Sorry, spelling error.... I meant Dulse, and it is a sort of candy to Maritimers. I love it!

Kgirl, can't say I have tried the others. Once bitten, twice shy?

Baby Kale... hmmm I agree with Steve - Satan's Crop but I might try baby kale. I just won't buy any to try, someone else cook it and I'll give it a try.
Click to expand...
Baby Kale, to me, is much more tender, not as much as say Spinach, but I like the crisp-tender texture and the taste really isn't that bad. We eat regular Dino-Kale in the same manner as above, but I do cook the "adult" Kale longer. I learned from a now defunked Chef, to par-boil the Kale before sautéing, it takes away any bitterness.
 
Tried another new recipe that turned out really, really good in spite of the fact that I didn't have the called-for sausage. The recipe wanted Italian sausage but, when I looked in the freezer, what I actually had was a package of Johnsonville Chipotle & Cheddar sausages. What the heck?! The rest of the ingredients in the recipe seemed to be fitting so I went for it.

Turned out great and we gobbled it up like we had good sense. I'm looking forward to preparing the dish as it is supposed to be made.

Here's a link with the recipe for those of you who might be interested: https://www.primaverakitchen.com/italian-sausage-onions-and-peppers-skillet/
 
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