I apply the “You first” rule. If not out with locals, I modify this slightly to see if restaurants that generally do not cater to tourists serve the same so-called “delicacy.”
Eric
Well Eric,
I finally made the Hawaiian Musubi, and invoked the one bite rule with Herself, when she saw the Spam tin. She then invoked the Mueller rule… you first.
I wasn’t sure when to add the soy and mirin, so added some during construction of the wrap rather than throw in the pan.
I must say the second piece was more enjoyable after the nori was somewhat hydrated by the rice and mirin, so I left off the blasphemous wasabi mayo the second time. I think i was in a rush and the dry nori had stuck to my tastebuds.
Herself was quite surprised that she enjoyed the Musubi, and finished hers off completely, but only after I followed Mueller’s rule.
Please let CINCHOUSE know her recommendation to use lots of nori added to the experience and the mold kept it all together.
Cliff can sleep easy; tempura spam was listed at the Spam museum site, along with Spam shoelaces.
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Bill,
CINCHOUSE recommends frying the SPAM first to crisp it theN caramelizing it with the soy sauce and mirin. I quote “Japanese people cook with mirin; they don’t just throw it on there.” She also notes, and again I quote “It’s his food, so he can do what he wants with it.” I would also note her family left Japan well before the invention of SPAM, so take it with a grain of salt.
She just made a loose comparison to Vegimite, in assuming there are fungible so-called rules for your local delicacy.
Eric
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When I lived in Newcastle a Mexican restaurant opened up and was run by a family who ran an Italian restaurant prior. People who had not had Mexican before, had no idea what they were missing until a Texas couple brought TexMex to town. Wow! So different.
Recently a Mexican family opened a restaurant here in Adelaide and opened eyes again.
So I think I’d like to try to get it right, then later, if needed branch off to make it my own. If we ever get back to Hawaii, we are going to have to find a Musubi joint to see if we got it right.
I appreciate the advice. Does she drain the pan of oil, then use the Mirin for deglazing the pan?
Ah, yes. It may be the same. “Let them figure it out?”
When the American company, Kraft bought out Vegemite, they provided Vegemite in their standard sized single use peanut butter packages, as that was what they had at the time.
At breakfasts in hotels, overseas guests familiar with Kraft single serve containers, would glop the whole tablespoon on their bread.
Australians would use maybe a bit more what had stuck to the foil lid and wonder why the lid on a week’s worth of Vegemite couldn’t be resealed.
Less is More
Here’s todays size comparisons…
My short / long EMU STORY!
WARNING: This post may contain cooking information that viewers may find disturbing 
Devon,
I was reading with interest your recent Low & Slow vigil to get a perfectly cooked beast. It reminded me that I still had some emu to cook.
As you found Emu meat is exceptionally lean and high in protein. The low fat content makes it prone to drying out quickly and the high protein content can cause it to become tough and leathery. It’s a difficult bird. It’s probably why we see it pre-ground into hamburger mince when seen in supermarkets here.
I recently have been learning a cooking method developed in the 1970’s that cooks foods to a specific done-ness and prevents overcooking . So I broke out my Anova this afternoon to finally cook that emu. It’s a 4 hour sous-vide cook at (125-130°F / 52-54°C).
I’m cooking some beef steaks at the same time in the water bath. (Because, why not)
Cooking with sous vide relies on precision temperature control rather than precision timing. The water bath being maintained at the exact temperature (+/- 0.1 deg) will maintain a e.g. a medium-rare steak for hours, just waiting for you to do a quick reverse sear in a pan or with a blowtorch. So if I’m working on the railroad (all the live long day), I don’t have to rush back into the kitchen to flip the steak.
Quick Deviation Here: For example, if we ever have a large family reunion, I’m putting my hand up to cook breakfast as I can put 40 eggs in a water bath over night and have 40 perfectly cooked soft boiled eggs in the morning, no matter what time everybody gets up. But I will need a bigger family😁.
Cooking Times for the Meats
-
Steak:
- Rare (120-128°F / 49-53°C): 1-2.5 hours
- Medium-rare (129-134°F / 54-57°C): 1-4 hours
- Medium (135-144°F / 57-62°C): 1-4 hours
-
Emu Fan Cuts:
- Medium-rare (130°F / 54°C): 1-2 hours
- Medium (135-140°F / 57-60°C): 1-2 hours
Glamour Shot:
This picture is a bit deceptive as raw emu meat is almost maroon and doesn’t show the cook well
Medium-Rare Mojito Lime encrusted Emu steak with a side Northern Idaho State Jewels, BBQ baked beans and a honey cornbread beehive shaped muffin.
It was juicy, tender and flavourful. Herself did not invoke either the one bite rule or Muellers (you first) law… so success!
But Wait… There’s More!
Devon, I’ve gotten amazing results with brisket and a follow up 2-3 hour smoke using sous-vide. Surprisingly I got the smoke ring too (which is not supposed to happen).
But before you yell blasphemy!
…this method is so reliably delicious, that bbq competitions in America have banned the sous-vide-que process and Meathead Goldwyn, America’s’ BBQ Whisperer, Mythbuster, And Barbecue Hall Of Famer has written about it and published a sous-vide bbq book.
If you are interested the blasphemy can be found here. 
Sous-Vide-Que Marrying The Grill, Smoker, And Sous Vide webpage.
…and you don’t need a vacuum sealer if you can find big freezer zip-locks.
As our celebrity chef, I think you’ll like this and hope to see a new thread called Sous-Vide with Sinsley 🤦😅
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well I will yell BLASPHEMY!!! no one os going to ever convince me or any smoker type person that sue veed ( my spelling) will equal a properly smoked rested wrapped juicy and smoky brisket! I am willing to try it if I ever find it here! ALl said with a smile and a joking demeanor and no fighting words or amything else negative, Bill or any one else!
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Sorry Bill, I have grown fond of you. But this proves that Australians are a lesser species. Lol. Just kidding. I can’t even imagine such a thing. I was once told that an instapot pressure cooker made excellent ribs. . . Well let’s just say that a good plastic surgeon can build a passable good looking woman. But at the endcof the day there is only one way to build a woman and cook a brisket. Guess I am picky. . . Lol.
Think of sous-vide like investing in perhaps an automatic transmission, cruise control or GPS on a vehicle. You still need your basic essential skills. It just gets you there a little more easily. I’m putting you both down as a definite maybe. 
As far as being a lesser species, you’re probably right. Come to think about it, I guess we really are a bit stuck in our ancient ways. We haven’t even thought about building women here, yet. LOL
Just when you thought your 2 favourite hobbies were mutually exclusive… Railway Cookbooks!
But wait! There’s More! 
order now!
“For more than a century, Union Pacific employees delivered high-quality meals and service to the public traveling on their iconic trains. This mid-20th century Dining Car Service Manual from the Union Pacific Collection has been reproduced for you to enjoy and get a behind-the-scenes look into what it took to deliver world-class service in a moving restaurant”… all for $35
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that’s awesome, I want one
Got one better…
I will say I enjoyed EMD units for cooking. I mostly warmed up food as I was never quite brave enough to try raw meat. But I saw guys cook raw meat in ziplock bags.
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Craig, you’ve sold me.
Just how much will one of these EMD cooking appliances put me back?
Not sure but they can also be found on boats…
Mostly 645 or 710 but a few 567 power plants are found on tugboats. You get two for the price of one.
Even our famous Washington State Ferry system has EMD power plants (4) on some of its boats.
Back in 2009 I stopped on a trip in Hannibal Missouri at the Mark Twain museum, took a walk to the river as a tug was pushing a huge bundle of barges, the very cool sound of a locomotive engine at full power came across the water, never thought of tugs being big enough to have that big of engine but some have 2 on board.
Even better when it’s got 4 710 power plants!
I wonder what the odds are that they will let me on board the big boy tour and cook a meal??. Their loss
