Episode 12: Spam Upside Down Pie (1945)

In this episode, we explore the history of Spam while making Spam Upside Down Pie. This episode also takes a look into why it’s so popular in the Philippines, Hawaii, and Korea.

spampie2
The original recipe was published in Life Magazine during World War II.  The recipe is not only fun to make: it’s also easy to make!
DSC_0132
One layer of sliced Spam and one layer of biscuits.  Ultimately, I used three canisters of mini-biscuits for this recipe.
DSC_0133.JPG
Layer number two.  Small pieces of Spam are sprinkled between the layers of biscuit.
DSC_0135.JPG
A third layer of biscuits is added, and it goes into a 425 degree oven.
DSC_0139.JPG
A little bit over cooked.  The recipe calls for it to be baked 45-50 minutes.  This is about 35 minutes into baking.  I probably should have taken it out of the oven at 30 minutes.
DSC_0142.JPG
Served with beer cheese and garlicky peas.

References:

Ty Matejowsky.  SPAM and Fast-food “Glocalization” in the Philippines.  http://www.tandfonline.com/doi/abs/10.2752/155280107780154088

CBS News.  As Food Prices Soar, So Do Sales Of Spam.  http://www.cbsnews.com/news/as-food-prices-soar-so-do-sales-of-spam/

Erin DeJesus. A Brief History of Spam, an American Meat Icon http://www.eater.com/2014/7/9/6191681/a-brief-history-of-spam-an-american-meat-icon

Gothamist.  Spam is making a comeback at hip NYC restaurants.  http://gothamist.com/2014/04/01/spam_brooklyn_hipsters.php

Lucy Williamson.  Why is Spam a luxury food in South Korea? http://www.bbc.com/news/world-asia-24140705

Rachel Laudan The Food of Paradise: Exploring Hawaii’s Culinary Heritage https://www.amazon.com/Food-Paradise-Exploring-Culinary-Heritage/dp/0824817788

Spam Website: http://www.spam.com/

The Hormel Website: http://www.hormelfoods.com/

The SPAM Man.  New Yorker Magazine: http://www.newyorker.com/magazine/1945/08/11/spam-man

Episode 3: Seven Seas Casserole (1955)

Since it’s officially Lent, I thought that I would cook up some tuna casserole.  This recipe was originally developed by Minute Rice in the mid-1950s.  It appeared in Time Magazine in 1955 and on the back of Minute Rice boxes starting in 1957.  I initially found the recipe in Ceil Dyer’s book Best Recipes from the Backs of Boxes, Bottles, Cans, and Jars which was published in 1979.  While cooking, I talk about the different types of food preservation and the history of canning.

The original advertisement/recipe published in time magazine.

I found the recipe in this book.

After the first 10 minutes in the oven.  Doesn’t it look appetizing?
So many peas.
One plus side of this recipe is that there was minimal mess.