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Dishes of eras past

Lobster thermidor

Tomatoes in aspic

Chicken a la king

by Anonymousreply 16107/14/2013


by Anonymousreply 107/09/2013

Veal Prince Orloff -- veal layered with pureed mushrooms & onions, covered with bechamel sauce & cheese

Beef Wellington -- beef coated with liver pate & minced mushrooms, wrapped in pastry

Glad to leave these things in the past.

by Anonymousreply 207/09/2013

Chicken Kiev


by Anonymousreply 307/09/2013

Baked Alaska

Cherries Jubilee.

by Anonymousreply 407/09/2013

Chow mein, chop suey and moo goo gai pan have disappeared from Chinese menu restaurants.

by Anonymousreply 507/09/2013

Half a grapefruit as a starter.

Banana fritters. Any fritters.

(You must excuse me if you don't know what I'm talking about, I'm English).

Asparagus as a starter.

Baked apple for dessert...with sultanas and cream.

Half an avocado as an elegant dinner party starter.

by Anonymousreply 607/09/2013

Beef Wellington is very much alive, at least here in Canada. Several supermarkets sell pre-made versions which aren't half bad .

by Anonymousreply 707/09/2013

Jizz on a plate

by Anonymousreply 807/09/2013

Lobster thermidor still popular up here as well...according to "Canadian Living Magazine"

by Anonymousreply 907/09/2013

Clams Casino

Now just the BINGO & Slots Tent at Michfest

by Anonymousreply 1007/09/2013

R3, I make Rumaki every party I throw. They are always a hit

by Anonymousreply 1107/09/2013

Beef Stroganoff, please, but over mashed potatoes, OK? Is that allowed?

by Anonymousreply 1207/09/2013

I would serve mashed on the side, R12. Stroganoff on top would kind of dissolve the mashed potatoes. But yeah, I could definitely go for them instead of noodles.

by Anonymousreply 1307/09/2013

Obviously, R2 has never had a well-prepared Veal Prince Orloff.

by Anonymousreply 1407/09/2013

[R12] Dinah Shore served her stroganoff over Kasha. You might like it. Be sure and add egg to the groats and cook in a dry skillet before adding the liquid or you will have mushy cereal instead of a grain pilaf.

by Anonymousreply 1507/09/2013

A Harvey Wallbanger

by Anonymousreply 1607/09/2013

Iceberg lettuce wedge topped with Roquefort dressing.

Chopstick tuna, topped with canned chow mein noodles, as exotic fare

A can of green olives brought to a pot luck

Jello salad competitions

by Anonymousreply 1707/09/2013

[quote] Dinah Shore served her stroganoff over Kasha.

Little gems like this are what keep me coming back to DL.

by Anonymousreply 1807/09/2013

steak Diane

Swiss steak

icebox pies and cakes

I miss beef Stroganoff.

by Anonymousreply 1907/09/2013

OP and anyone else interested in seeing some of the horrible foods foisted upon 1940s-1970s era Americans should visit James Lileks' site, specifically, his "Gallery of Regrettable Foods."

You can waste a lot of time on his site--the man has a wicked talent for turning the mundane into hilarity. Not to be missed.

by Anonymousreply 2007/09/2013

Pancakes Barbara

by Anonymousreply 2107/09/2013

My mom makes an amazing Chicken Kiev. It's delicious.

by Anonymousreply 2207/09/2013

[quote]Jello salad competitions

Have you checked out the Jello Mold Mistress of Brooklyn? She makes the things look tempting.

by Anonymousreply 2307/09/2013

Shit on a Shingle

by Anonymousreply 2407/09/2013

'My mom makes an amazing Chicken Kiev. It's delicious.'

How cozy this sounds.

Is your mother like Ruth Fisher?

by Anonymousreply 2507/09/2013

Chicken Kiev

once again available at every Canadian grocers freezer

What the hell do they sell in US Grocery Stores ??

by Anonymousreply 2607/09/2013

Behold !

The long lost culinary wonder of Veal Aspic !

by Anonymousreply 2707/09/2013

[quote]What the hell do they sell in US Grocery Stores ??

Frozen Tex/Mex food & pizza.

by Anonymousreply 2807/09/2013

US groceries sell 5 kinds of enchiladas, 10 kinds of lasagna, and 25 kinds of pizza.

by Anonymousreply 2907/09/2013

"Chow mein, chop suey and moo goo gai pan have disappeared from Chinese menu restaurants."

Not true, have you been to Flushing, Queens lately?

by Anonymousreply 3007/09/2013

Wow! That is nasty looking, R27. The sort of thing Mrs. Kravitz cooked.

I was given a Robert Carrier cookbook from the 60s and a lot of the food looked like that. Mountains of olives and stuff like @ link.

by Anonymousreply 3107/09/2013

I order tomato aspic whenever and wherever I see it on a menu.

I am a freak for it!

Getting scarce, though. : (

by Anonymousreply 3207/09/2013

Aspics are making a comeback, R32.

by Anonymousreply 3307/09/2013

A bull masterbating is beef strokin off

by Anonymousreply 3407/09/2013

creme vichyssoise

crepes suzette

oysters rockefeller

polynesian chicken

pink lady


by Anonymousreply 3507/09/2013

Tabouli was all the rage in the 70's. The produce section of every grocer had a tabouli kit.

by Anonymousreply 3607/09/2013

Veal Blanquettes...actually veal has been pretty much wiped out, lately.

I, now, personally, make a mean turkey schnitzel.

by Anonymousreply 3707/09/2013

Glass of tomato juice with a lemon wedge as a starter.

Thousand Island dressing on most menu salad dressing options.

by Anonymousreply 3807/09/2013

Limestone salad


Spanish rice

by Anonymousreply 3907/09/2013

I hope the production staff of Top Chef are reading this.

Update the dead classics.

by Anonymousreply 4007/09/2013

[quote]crepes suzette

Not in France, R35. I ordered that at a three-Michelin-starred restaurant in Burgundy a few years ago (Lamelois).


by Anonymousreply 4107/09/2013

Green Goddess salad dressing

The Magic Pan was a crepe restaurant chain from the late 70s-early 80s. I used to have turkey divan crepes there.

by Anonymousreply 4207/09/2013

R42, I make Green Goddess all the time. And you can still eat at Magic Pan (I haven't, more than once, but I could).

by Anonymousreply 4307/09/2013

I remember The Magic Pan. They had a whole townhouse on East 57th St. I loved that shit.

by Anonymousreply 4407/09/2013

Tongue in aspic

by Anonymousreply 4507/09/2013

[quote] Chow mein, chop suey and moo goo gai pan have disappeared from Chinese menu restaurants.

Chow Mein and Moo Goo Gai Pan are still on the menu of every Chinese restaurant I go to in L.A.

by Anonymousreply 4607/09/2013

I miss avocado salad dressing, from Hamburger Hamlet in Los Angeles. Can't find a good recipe online. They also had a very good hamburger relish.

by Anonymousreply 4707/09/2013

Crepe Suzette was a stripper played by Gloria Paul in "Darling Lili."

by Anonymousreply 4807/09/2013

There's only 5 Hamburger Hamlets left now: three in LA (Sherman Oaks, Pasadena and Larchmont Village), one in Bethesda, MD and one in Arlington, VA.

by Anonymousreply 4907/09/2013

I used to eat at the Hamburger Hamlet in Chevy Chase during the Watergate era. I loved their lobster bisque.

R47, what if you mash an avocado, squeeze in lemon or lime, add mayo and sour cream, S&P? Maybe a little tarragon?

by Anonymousreply 5007/09/2013

And some EVOO if it's too thick, R47.

by Anonymousreply 5107/09/2013

Do restaurants in America still serve Onion Soup Gratinee? I always liked it my stomach did not.

What about Chilli Con Carne with sour cream, is that still about?

by Anonymousreply 5207/09/2013

R50, R51, Thanks for your info, and yes it was too thick when I tried to make it.

by Anonymousreply 5307/09/2013

Pancakes Barbara

Oysters Rockefeller

Beef Wellington

Noodles Romanoff

anything in aspic

Peach Melba (I see it only once in a great while now--it's probably my favorite of all desserts)

Bananas Foster 9again, you see it only once in a great while)

by Anonymousreply 5407/09/2013

Here in Seattle, they call it "lo mein" rather than chow mein, but the Chinese staff I've asked about it have responded that it's pretty much the same thing (to them).

I hate celery, so chicken chow mein has always seemed disgusting to me. Moo goo gai pan isn't any better.

I think of stroganoff as a Brazilian dish

by Anonymousreply 5507/09/2013

Coq Coq au Vin

by Anonymousreply 5607/09/2013

r56 stutters...

by Anonymousreply 5707/09/2013

In the nuch-loved episode of Mary Tyler Moore featuring Sue Ann's "Veal Prince Orloff," Sue Ann's dessert for the meal is called "Baked Pears Alicia." There apparently was no such dessert in actuality (they invented it for the show), but since then someone came up with a recipe for it that sounds great:

by Anonymousreply 5807/09/2013

I was going to list oysters Rockefeller, but I've seen it on more than one menu recently. Don't know whether it's making a comeback or never went away.

Wasn't Olgas a crepe place at one time? I don't think it is anymore; it's not only crepes, at least. The Farmer's Market in LA has a lovely creperie with..drumroll please...a lobster thermidor crepe!

by Anonymousreply 5907/09/2013

You can still get a lot of classic dishes here

by Anonymousreply 6007/09/2013

I live down the street from the Sherman Oaks Hamburger Hamlet. I was fascinated by it because it's a running theme in one of my favorite novels, Mona Simpson's Anywhere But Here. It's not what I expected--they've glammed it up and it feels like a more expensive TGI Friday's. It also had a huge bar and was filled with boozy business people post-office. We left without ordering anything.

by Anonymousreply 6107/09/2013

Panzetta-stuffed breast of veal italian style

Once a staple in italian american restaurants

by Anonymousreply 6207/09/2013

[quote]I live down the street from the Sherman Oaks Hamburger Hamlet. I was fascinated by it because it's a running theme in one of my favorite novels, Mona Simpson's Anywhere But Here.

That makes no sense. Do you mean it is an recurring locale?

by Anonymousreply 6307/09/2013


by Anonymousreply 6407/09/2013

[quote] icebox pies and cakes

I've never seen one of these.

by Anonymousreply 6507/09/2013

Yes, R63. The characters eat there frequently. Your distinction has been duly noted.

by Anonymousreply 6607/09/2013

R65, For "icebox pie," make a graham cracker crust, pour in softened ice cream, and freeze until firm. Eat it with a fork.

"Ice box cake," has layers of cake and ice cream frozen together.

"Baked Alaska" is "ice box cake" which is topped with a meringue and heated in the oven.

by Anonymousreply 6707/09/2013

Thanks, R67. I remember Meadow Soprano waltzing into a big party at her house and instead of helping her mother, decided she was going to make grandpa's favorite "maple walnut icebox cake." I was hoping they would show it, but they didn't.

by Anonymousreply 6807/09/2013

It's a[italic]bit [/italic]more effort than that, r67. Here's a link to a lemon icebox pie recipe.

by Anonymousreply 6907/09/2013

And here's a link to pictures of Martha's icebox cakes.

by Anonymousreply 7007/09/2013

In the 80's cold tri-color pasta salads were the rage.

by Anonymousreply 7107/09/2013

R71, Everyone thought that there was more nutritional value in "pasta salad" made from tri-color macaroni.

by Anonymousreply 7207/09/2013

If you talking about recipes that have been around longer than ten years - most of the list makes sense.

If you are claiming example like Beef Wellington and Crepes Suzette are not longer being served at fine dining establishments and in homes across the world - then you're wrong.

by Anonymousreply 7307/10/2013

Lamb Chops

by Anonymousreply 7407/10/2013

How dare you, r74!

by Anonymousreply 7507/10/2013

R44, I remember that Magic Pan, too! Went there with dates, office mates, visiting family. I lived (I'm female) in a women's hotel - Allerton - in 1981. Single room, bath down the hall, $100 a week plus tax. Good times.

by Anonymousreply 7607/10/2013

[quote]Chicken a la king

Since when is that a "past" dish? I still have that occasionally for Sunday dinner (and I'm only 30).

by Anonymousreply 7707/10/2013

[quote] In the 80's cold tri-color pasta salads were the rage.

I love those salads! Especially when they have tricolor tortellini mixed with tricolor spiral pasta. I would go to the salad bar at work, heap lettuce, cucumber, spinach on the p,ate and put some pasta salad on top.

by Anonymousreply 7807/10/2013

In the 70s, people had fondue parties. Cook some bread in oil, then dip I'm melted cheese.

by Anonymousreply 7907/10/2013

This thread is making me horny and hungry.

by Anonymousreply 8007/10/2013

Tuna-noodle-casserole, held together with undiluted Campbell's cream of chicken soup and topped with potato chips that sank and got soggy. That was probably the original comfort food!

by Anonymousreply 8107/10/2013

Watergate salad

by Anonymousreply 8207/10/2013

R39, is "paiya" supposed to be [italic]paella?[/italic]

by Anonymousreply 8307/10/2013

I'm illiterate

by Anonymousreply 8407/10/2013

[quote]Coq Coq au Vin

what/ What?

by Anonymousreply 8507/10/2013

R82, did you mean Waldorf Salad?

by Anonymousreply 8607/10/2013

OMG I had forgotten about that one [R81]. My mother made variations of it when I was a kid, I still gag when I think about it.

by Anonymousreply 8707/10/2013

No, R86, he meant Watergate Salad.

by Anonymousreply 8807/10/2013

Sweet Jesus, R88! Thanks for clarifying that for me.

by Anonymousreply 8907/10/2013

Beef Wellington. Had it at a dinner party not too long ago and it was a waste of a good piece of beef. The pastry is unnecessary and the mushroom/pate mix was gross.

I'd much rather just had the beef with au jus and some horseradish on the side.

by Anonymousreply 9007/10/2013

Do you think there are still kids who are being forced to eat American chop suey?

by Anonymousreply 9107/10/2013

These are some of MY favorite dishes from the past.

by Anonymousreply 9207/10/2013

Celery Victor Chow Chow Tamales in a can

by Anonymousreply 9307/10/2013

reply to 62: Haven't thought of panzetta in years, Grandmom used to make it occasionally. Even better though was the same cut of meat, marinated, then broiled.

by Anonymousreply 9407/11/2013

Banquet Salisbury steak TV dinner with carrots and mashed potatoes, followed by a chocolate Ayds candy for dessert.

by Anonymousreply 9507/11/2013

R95, Frozen dinners were absolutely taboo in my poor family. Finally got to try one when I went away to college. Bought a Banquet Mexican-style dinner, because the picture looked so appetizing. How can people really eat that garbage?

by Anonymousreply 9607/11/2013

r96, indeed, salty paste

by Anonymousreply 9707/11/2013

We had that pattern, r92.

I think most couples married 1942-52 received a pace setting as a wedding gift.

Is it worth anything? I might have a few odd pieces in storage in my attic.

by Anonymousreply 9807/11/2013

Does anyone else find it interesting that most of these dishes of the past were named after people or places?

Waldorf Salad

Beef Wellington

Crepes Suzette

Pancakes Barbara

Oysters Rockefeller

Are they just going by another name today but still being served?

by Anonymousreply 9907/11/2013

R92 R98 It's called Franciscan Apple.

by Anonymousreply 10007/11/2013

OMG R92, my bgrandmother had that exact set of dishes with the apple pattern! It "dissappeared" when she died and to this day I have aunts who suspect each other of "makng off" with the set when they cleared out her house.

It was just her "everyday dishes" but I would love to know where they came from and how much they are worth. The way my aunts act they must be right up there with The Holy Grail !

by Anonymousreply 10107/11/2013

Hamburger Helper

celeste frozen pizza

Hungry Man Frozen Dinners

by Anonymousreply 10207/11/2013

Wow ! Thank R100, i have been scouring the net for years trying to track down the history of those damned dishes for my aunts ! Only problem is none of the old gals have "the internets" or an " E Mailbox" so I will have to print and mail the old fashioned way, but thanks a million!

THIS is the type of trivial random stuff that keeps me coming back to DL !

by Anonymousreply 10307/11/2013

You're welcome, R103.

by Anonymousreply 10407/11/2013

I have a British friend whose specialty is Beef Wellington. I was somewhat skeptical the first time I was presented with it, but it was really delicious. Whenever she has guests for dinner, we all inevitably beg for her to make Beef Wellington.

by Anonymousreply 10507/11/2013

R99, Name association's with upscale restaurants, or French or British upper classes, always made nouveau riche Americans feel that they were eating more fancier and thus more upscale food. In reality most of the salads were created because fresh vegetables were too expensive during winter.

Would Ceasar salad still be as popular if it was named "romaine lettuce with dried bread and a cheese/olive oil/garlic flavored dressing?"

by Anonymousreply 10607/11/2013

R106 I'll leave the cleanup for someone else.

by Anonymousreply 10707/11/2013

My teen-ager, Peter, likes to feed his friends in his own room where the record collection is handy. This meets with my approval because it's a lot easier on the rugs and furniture in the rest of the apartment.

by Anonymousreply 10807/11/2013

Creamed tuna and hard boiled eggs on toast. I used to love that shit.

by Anonymousreply 10907/11/2013

r108, is Peter hot?

by Anonymousreply 11007/11/2013

Stuffed broiled tomatoes

Fish sticks

Cottage cheese "diet plates" with hamburger patties and a lettuce leaf

by Anonymousreply 11107/11/2013

No, R110. Alas, Peter took after his father, Martin Gabel: a bright, talented, and witty man with the looks of a toad.

by Anonymousreply 11207/11/2013

R112, he was not bad looking as a young man, but, yes, he did age rather badly.

by Anonymousreply 11307/11/2013

R91 -- are you some sort of Maineiac bring up American Chop Suey???

by Anonymousreply 11407/11/2013

Welsh Rarebit

by Anonymousreply 11507/11/2013

R115, I love Welsh Rarebit. Variations are still served, as a thick, flavored cheese sauce served with crackers, or over pasta, similar to mac&cheese.

by Anonymousreply 11607/11/2013

R20, that is one of my favorite sites. He is screamingly funny.

by Anonymousreply 11707/11/2013

I made Cherries Jubilee just the other day. Cherries are in season,

I make Bananas Foster often, also. Especially if the bananas are getting past their prime.

by Anonymousreply 11807/11/2013

Chicken fricassee was one of Abraham Lincoln's favorite dishes.

by Anonymousreply 11907/11/2013

[quote] Welsh Rarebit

Still served at Musso and Frank's in Hollywood

[quote] Welsh Rarebit

[quote] European-style fondue with toast points, bacon and tomato

by Anonymousreply 12007/11/2013

Musso and Frank's prices are ridiculous!

by Anonymousreply 12107/11/2013

stuffed bell peppers - This used to be a housewife special. Now if any stuffs peppers, they stuff Anaheims or use chickpeas.

by Anonymousreply 12207/11/2013

Bananas Foster is an elegant dessert! What are you freaks talking about. I occasionally work for a high end New York caterer, and we serve it from time to time. It's a big hit!

by Anonymousreply 12307/11/2013

You think they just have Bananas Foster sauce lying around in the kitchen...

by Anonymousreply 12407/11/2013

R124, if you have brown sugar, butter, and rum, you have "bananas Foster sauce."

by Anonymousreply 12507/12/2013

[quote] Musso and Frank's prices are ridiculous!

Only if you're poor

by Anonymousreply 12607/12/2013

Poor me then!

by Anonymousreply 12707/12/2013

[quote]In the 70s, people had fondue parties. Cook some bread in oil, then dip I'm melted cheese.

I remember my parents getting ready to leave for a party, and when my Mother mentioned that they were doing fondue, my Father stopped dead in his tracks, said "Oh, Jesus H. Christ, not that nonsense again," and promptly fixed himself a sandwich to eat in the car on the way.

by Anonymousreply 12807/12/2013

[quote] stuffed bell peppers - This used to be a housewife special.

I love stuffed peppers. One of Lean Cuisine's first frozen dinners was stuffed peppers. I used to eat their stuff sometime when I worked the night shift and slept so much on my ONE DAY OFF (I hardly ever got two days off together, let alone three days in a row) and didn't make something for myself. I remember the stuffed peppers and glazed chicken.

But the true winner in frozen night shift dinner was Le Menu Chicken Cordon Bleu.

I went past the Lean Cuisine frozen case in Target and now it looks like it's all fake Asian food and "salads."

by Anonymousreply 12907/12/2013

I'm starting to crave them now, r129. I'll either make stuffed peppers or stuffed cabbage leaves.

by Anonymousreply 13007/12/2013

Its from a movie, R125.

by Anonymousreply 13107/12/2013

Oysters Bienville and Blackberry Cobbler.

by Anonymousreply 13207/12/2013

Faux donuts made from cans of refrigerator dough.

I remember this from the mid-'60s at our cousins' cabin on the lake.

Big treat for the us kids.

by Anonymousreply 13307/12/2013

I remember jello salads all too well. My mother made one in particular that was particularly revolting. Lime jello, cottage cheese, and pineapple. Oh, I ate it because it was sweet but it's pretty revolting in retrospect. I remember seeing recipes calling for mayonnaise.

by Anonymousreply 13407/12/2013

R134, My mother made a lime jello and pineapple concoction but it was with sour cream. It wasn't bad, although I preferred it with orange jello and mandarin slices.

A lovely DLer was kind enough to hunt down the recipe and post it on another food thread a couple of years ago. I made the orange version and brought it to thanksgiving and everyone thought it was yummy.

by Anonymousreply 13507/12/2013

The fake lime flavor was the biggest turn off. I was pleasantly surprised when I tried real limes when I was older. Orange and sour cream sound much better.

by Anonymousreply 13607/12/2013

I remember the start of "the truth" exposes behind all of the phony advertising. What was supposed to be "cool, light, and tastes like fruit," was really 80 or 90% sugar with a few added chemicals. Jello became popular during the "war years," as a desert substitute, when there was sugar rationing.

by Anonymousreply 13707/12/2013

Yes, Franciscan Apple is the second most popular dinnerware pattern EVER produced in America surpassed only by Francisan Ware's Desert Rose.

Other popular Franciscan patterns introduced during the mid-century include Coronado,Ivy(featured heavily in episodes of "I Love Lucy"),Poppy and the very rare and most valuable pattern...Wildflower. The Apple and Desert Rose patterns are relatively easy to find but can still fetch hundreds of dollars for unusual or large pieces such as tureens,platters and cookie jars.

The caliber of the Gladding McBean produced ware is high and the aesthetic timelessly American. Prices in the secondary market reflect this. Apple and Desert Rose are still being produced today overseas...although the quality in terms of clay material,hand painting and overall craftsmanship has turned, of course, to absolute SHIT.

by Anonymousreply 13807/12/2013

I remember my mother making a jello salad that had lime jello with a bunch of stuff including onions. It was disgusting.

by Anonymousreply 13907/13/2013

Shrimp Curnonsky, a casserole of shrimp in a combo of sauces. Absolutely delicious, but it takes three days to make (recipe in THE AUBERGE OF THE FLOWERING HEARTH).

by Anonymousreply 14007/13/2013

Jellied Madrilene

by Anonymousreply 14107/13/2013

Modern sensibilities probably preclude marketing this product under the same name, but the ban on cyclamates killed a dessert I truly loved:

Whip 'n' Chill.

by Anonymousreply 14207/13/2013

OK, here's the treasure trove covering this thread's topic:

by Anonymousreply 14307/13/2013

R143 Is the Fiesta plate under the taco dogs Chartreuse or Lemongrass? If Chartreuse, vintage or contemporary?

by Anonymousreply 14407/13/2013


Still made, but not nearly as much.

by Anonymousreply 14507/13/2013

Anyone mention seafood newburg?

Made with cream, butter and sherry. Mmmmm.

by Anonymousreply 14607/13/2013

Ambrosia is a guilty pleasure. So bad, so good.

by Anonymousreply 14707/13/2013

So gag-worthy.

by Anonymousreply 14807/13/2013

Y iz ambrosia bad -- it's fresh fruit!?

by Anonymousreply 14907/13/2013

I like Ambrosia too, sometimes called "5 Cup Salad". Equal parts: Mandarin oranges; mini-marshmallows; sour cream; shredded coconut; fruit cocktail. There are other recipes for it, but this one's awfully good.

by Anonymousreply 15007/13/2013

I don't know why some restaurants offer Bananas Foster but not Crepes Suzette. I'd like orange much better.

Steak Diane is still served at a bistro near my house. They do a great job. A friend of mine went on a cruise and was served Lobster Thermidor.

by Anonymousreply 15107/13/2013

Jellied consomme or tuna fish in aspic, sliced, tongue, tongue sandwiches, sweetbreads (yuck) or kidneys or liver, or liver with onions and bacon, supposedly healthy (ugh,) calfs' brains. Sometimes I absolutely hated after dinner. We had to "clean our plates" too.

My Mother tried to convince me that calves liver was "the perfect food" because "it was so healthy." When that didn't work, she used her "psychic powers" she claimed to possess, to predict that I would marry a man who's favorite food was liver, and that I would then have to serve it at least once a week. I've never been married.

by Anonymousreply 15207/13/2013

Local groceries used to sell beef tongue, though I can't remember the last time I noticed it in the beef section. Some Mexican restaurants sell beef tongue tacos.

by Anonymousreply 15307/13/2013

I know these are still made in other countries, but in the US, not so much:

My granny made kidney pies and head cheese from pig's head. Granny would throw anything into the head gelatin. Leftover vegetables, cabbage, whatever she could find. My mother loved it. I wouldn't touch it. It was untidy looking.

by Anonymousreply 15407/13/2013

Chicken or salmon croquettes

Duchess potatoes


Charlotte Russe

liverwurst sandwiches

by Anonymousreply 15507/13/2013

People make sangria all the time at summer BBQs. Peach is a popular sangria fruit.

by Anonymousreply 15607/13/2013

If you're eating a tongue sandwich, how do you know when to stop chewing?

by Anonymousreply 15707/14/2013

Ooh, good and disturbing question, r157.

by Anonymousreply 15807/14/2013

[quote] Local groceries used to sell beef tongue, though I can't remember the last time I noticed it in the beef section.

Markets in more ethnic neighborhoods still sell tongue. Also chicken feet.

by Anonymousreply 15907/14/2013

[quote] If you're eating a tongue sandwich, how do you know when to stop chewing?

I'm sorry I will not eat tongue. I don't know where that cow's tongue has been!

by Anonymousreply 16007/14/2013

I love the old 70s/80s retro food. I'm in a funky little resort town right now and some of the restaurants still have this stuff. Last night we had Welsh rarebit. Tonight's place still has Chateaubriand as one of their specialties. Of course we're having it.

Another old favorite I rarely see any more is Veal Oscar. Also. Crab au gratin but I guess that's still popular in some southern gulf states.

Fond memories of my childhood and when my parents decided my brother and I were civilized enough to go to "nice" restaurants.

by Anonymousreply 16107/14/2013
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