Tomatoes in aspic
Chicken a la king
Tomatoes in aspic
Chicken a la king
|by Anonymous||reply 161||07/14/2013|
|by Anonymous||reply 1||07/09/2013|
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 Anonymous||reply 2||07/09/2013|
|by Anonymous||reply 3||07/09/2013|
|by Anonymous||reply 4||07/09/2013|
Chow mein, chop suey and moo goo gai pan have disappeared from Chinese menu restaurants.
|by Anonymous||reply 5||07/09/2013|
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 Anonymous||reply 6||07/09/2013|
Beef Wellington is very much alive, at least here in Canada. Several supermarkets sell pre-made versions which aren't half bad .
|by Anonymous||reply 7||07/09/2013|
Jizz on a plate
|by Anonymous||reply 8||07/09/2013|
Lobster thermidor still popular up here as well...according to "Canadian Living Magazine"
|by Anonymous||reply 9||07/09/2013|
Now just the BINGO & Slots Tent at Michfest
|by Anonymous||reply 10||07/09/2013|
R3, I make Rumaki every party I throw. They are always a hit
|by Anonymous||reply 11||07/09/2013|
Beef Stroganoff, please, but over mashed potatoes, OK? Is that allowed?
|by Anonymous||reply 12||07/09/2013|
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 Anonymous||reply 13||07/09/2013|
Obviously, R2 has never had a well-prepared Veal Prince Orloff.
|by Anonymous||reply 14||07/09/2013|
[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 Anonymous||reply 15||07/09/2013|
A Harvey Wallbanger
|by Anonymous||reply 16||07/09/2013|
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 Anonymous||reply 17||07/09/2013|
[quote] Dinah Shore served her stroganoff over Kasha.
Little gems like this are what keep me coming back to DL.
|by Anonymous||reply 18||07/09/2013|
icebox pies and cakes
I miss beef Stroganoff.
|by Anonymous||reply 19||07/09/2013|
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 Anonymous||reply 20||07/09/2013|
|by Anonymous||reply 21||07/09/2013|
My mom makes an amazing Chicken Kiev. It's delicious.
|by Anonymous||reply 22||07/09/2013|
[quote]Jello salad competitions
Have you checked out the Jello Mold Mistress of Brooklyn? She makes the things look tempting.
|by Anonymous||reply 23||07/09/2013|
Shit on a Shingle
|by Anonymous||reply 24||07/09/2013|
'My mom makes an amazing Chicken Kiev. It's delicious.'
How cozy this sounds.
Is your mother like Ruth Fisher?
|by Anonymous||reply 25||07/09/2013|
once again available at every Canadian grocers freezer
What the hell do they sell in US Grocery Stores ??
|by Anonymous||reply 26||07/09/2013|
The long lost culinary wonder of Veal Aspic !
|by Anonymous||reply 27||07/09/2013|
[quote]What the hell do they sell in US Grocery Stores ??
Frozen Tex/Mex food & pizza.
|by Anonymous||reply 28||07/09/2013|
US groceries sell 5 kinds of enchiladas, 10 kinds of lasagna, and 25 kinds of pizza.
|by Anonymous||reply 29||07/09/2013|
"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 Anonymous||reply 30||07/09/2013|
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 Anonymous||reply 31||07/09/2013|
I order tomato aspic whenever and wherever I see it on a menu.
I am a freak for it!
Getting scarce, though. : (
|by Anonymous||reply 32||07/09/2013|
Aspics are making a comeback, R32.
|by Anonymous||reply 33||07/09/2013|
A bull masterbating is beef strokin off
|by Anonymous||reply 34||07/09/2013|
|by Anonymous||reply 35||07/09/2013|
Tabouli was all the rage in the 70's. The produce section of every grocer had a tabouli kit.
|by Anonymous||reply 36||07/09/2013|
Veal Blanquettes...actually veal has been pretty much wiped out, lately.
I, now, personally, make a mean turkey schnitzel.
|by Anonymous||reply 37||07/09/2013|
Glass of tomato juice with a lemon wedge as a starter.
Thousand Island dressing on most menu salad dressing options.
|by Anonymous||reply 38||07/09/2013|
|by Anonymous||reply 39||07/09/2013|
I hope the production staff of Top Chef are reading this.
Update the dead classics.
|by Anonymous||reply 40||07/09/2013|
Not in France, R35. I ordered that at a three-Michelin-starred restaurant in Burgundy a few years ago (Lamelois).
|by Anonymous||reply 41||07/09/2013|
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 Anonymous||reply 42||07/09/2013|
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 Anonymous||reply 43||07/09/2013|
I remember The Magic Pan. They had a whole townhouse on East 57th St. I loved that shit.
|by Anonymous||reply 44||07/09/2013|
Tongue in aspic
|by Anonymous||reply 45||07/09/2013|
[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 Anonymous||reply 46||07/09/2013|
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 Anonymous||reply 47||07/09/2013|
Crepe Suzette was a stripper played by Gloria Paul in "Darling Lili."
|by Anonymous||reply 48||07/09/2013|
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 Anonymous||reply 49||07/09/2013|
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 Anonymous||reply 50||07/09/2013|
And some EVOO if it's too thick, R47.
|by Anonymous||reply 51||07/09/2013|
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 Anonymous||reply 52||07/09/2013|
R50, R51, Thanks for your info, and yes it was too thick when I tried to make it.
|by Anonymous||reply 53||07/09/2013|
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 Anonymous||reply 54||07/09/2013|
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 Anonymous||reply 55||07/09/2013|
Coq Coq au Vin
|by Anonymous||reply 56||07/09/2013|
|by Anonymous||reply 57||07/09/2013|
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 Anonymous||reply 58||07/09/2013|
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 Anonymous||reply 59||07/09/2013|
You can still get a lot of classic dishes here
|by Anonymous||reply 60||07/09/2013|
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 Anonymous||reply 61||07/09/2013|
Panzetta-stuffed breast of veal italian style
Once a staple in italian american restaurants
|by Anonymous||reply 62||07/09/2013|
[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 Anonymous||reply 63||07/09/2013|
|by Anonymous||reply 64||07/09/2013|
[quote] icebox pies and cakes
I've never seen one of these.
|by Anonymous||reply 65||07/09/2013|
Yes, R63. The characters eat there frequently. Your distinction has been duly noted.
|by Anonymous||reply 66||07/09/2013|
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 Anonymous||reply 67||07/09/2013|
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 Anonymous||reply 68||07/09/2013|
It's a[italic]bit [/italic]more effort than that, r67. Here's a link to a lemon icebox pie recipe.
|by Anonymous||reply 69||07/09/2013|
And here's a link to pictures of Martha's icebox cakes.
|by Anonymous||reply 70||07/09/2013|
In the 80's cold tri-color pasta salads were the rage.
|by Anonymous||reply 71||07/09/2013|
R71, Everyone thought that there was more nutritional value in "pasta salad" made from tri-color macaroni.
|by Anonymous||reply 72||07/09/2013|
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 Anonymous||reply 73||07/10/2013|
|by Anonymous||reply 74||07/10/2013|
How dare you, r74!
|by Anonymous||reply 75||07/10/2013|
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 Anonymous||reply 76||07/10/2013|
[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 Anonymous||reply 77||07/10/2013|
[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 Anonymous||reply 78||07/10/2013|
In the 70s, people had fondue parties. Cook some bread in oil, then dip I'm melted cheese.
|by Anonymous||reply 79||07/10/2013|
This thread is making me horny and hungry.
|by Anonymous||reply 80||07/10/2013|
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 Anonymous||reply 81||07/10/2013|
|by Anonymous||reply 82||07/10/2013|
R39, is "paiya" supposed to be [italic]paella?[/italic]
|by Anonymous||reply 83||07/10/2013|
|by Anonymous||reply 84||07/10/2013|
[quote]Coq Coq au Vin
|by Anonymous||reply 85||07/10/2013|
R82, did you mean Waldorf Salad?
|by Anonymous||reply 86||07/10/2013|
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 Anonymous||reply 87||07/10/2013|
No, R86, he meant Watergate Salad.
|by Anonymous||reply 88||07/10/2013|
Sweet Jesus, R88! Thanks for clarifying that for me.
|by Anonymous||reply 89||07/10/2013|
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 Anonymous||reply 90||07/10/2013|
Do you think there are still kids who are being forced to eat American chop suey?
|by Anonymous||reply 91||07/10/2013|
These are some of MY favorite dishes from the past.
|by Anonymous||reply 92||07/10/2013|
Celery Victor Chow Chow Tamales in a can
|by Anonymous||reply 93||07/10/2013|
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 Anonymous||reply 94||07/11/2013|
Banquet Salisbury steak TV dinner with carrots and mashed potatoes, followed by a chocolate Ayds candy for dessert.
|by Anonymous||reply 95||07/11/2013|
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 Anonymous||reply 96||07/11/2013|
r96, indeed, salty paste
|by Anonymous||reply 97||07/11/2013|
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 Anonymous||reply 98||07/11/2013|
Does anyone else find it interesting that most of these dishes of the past were named after people or places?
Are they just going by another name today but still being served?
|by Anonymous||reply 99||07/11/2013|
R92 R98 It's called Franciscan Apple.
|by Anonymous||reply 100||07/11/2013|
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 Anonymous||reply 101||07/11/2013|
celeste frozen pizza
Hungry Man Frozen Dinners
|by Anonymous||reply 102||07/11/2013|
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 Anonymous||reply 103||07/11/2013|
You're welcome, R103.
|by Anonymous||reply 104||07/11/2013|
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 Anonymous||reply 105||07/11/2013|
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 Anonymous||reply 106||07/11/2013|
R106 I'll leave the cleanup for someone else.
|by Anonymous||reply 107||07/11/2013|
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 Anonymous||reply 108||07/11/2013|
Creamed tuna and hard boiled eggs on toast. I used to love that shit.
|by Anonymous||reply 109||07/11/2013|
r108, is Peter hot?
|by Anonymous||reply 110||07/11/2013|
Stuffed broiled tomatoes
Cottage cheese "diet plates" with hamburger patties and a lettuce leaf
|by Anonymous||reply 111||07/11/2013|
No, R110. Alas, Peter took after his father, Martin Gabel: a bright, talented, and witty man with the looks of a toad.
|by Anonymous||reply 112||07/11/2013|
R112, he was not bad looking as a young man, but, yes, he did age rather badly.
|by Anonymous||reply 113||07/11/2013|
R91 -- are you some sort of Maineiac bring up American Chop Suey???
|by Anonymous||reply 114||07/11/2013|
|by Anonymous||reply 115||07/11/2013|
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 Anonymous||reply 116||07/11/2013|
R20, that is one of my favorite sites. He is screamingly funny.
|by Anonymous||reply 117||07/11/2013|
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 Anonymous||reply 118||07/11/2013|
Chicken fricassee was one of Abraham Lincoln's favorite dishes.
|by Anonymous||reply 119||07/11/2013|
[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 Anonymous||reply 120||07/11/2013|
Musso and Frank's prices are ridiculous!
|by Anonymous||reply 121||07/11/2013|
stuffed bell peppers - This used to be a housewife special. Now if any stuffs peppers, they stuff Anaheims or use chickpeas.
|by Anonymous||reply 122||07/11/2013|
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 Anonymous||reply 123||07/11/2013|
You think they just have Bananas Foster sauce lying around in the kitchen...
|by Anonymous||reply 124||07/11/2013|
R124, if you have brown sugar, butter, and rum, you have "bananas Foster sauce."
|by Anonymous||reply 125||07/12/2013|
[quote] Musso and Frank's prices are ridiculous!
Only if you're poor
|by Anonymous||reply 126||07/12/2013|
Poor me then!
|by Anonymous||reply 127||07/12/2013|
[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 Anonymous||reply 128||07/12/2013|
[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 Anonymous||reply 129||07/12/2013|
I'm starting to crave them now, r129. I'll either make stuffed peppers or stuffed cabbage leaves.
|by Anonymous||reply 130||07/12/2013|
Its from a movie, R125.
|by Anonymous||reply 131||07/12/2013|
Oysters Bienville and Blackberry Cobbler.
|by Anonymous||reply 132||07/12/2013|
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 Anonymous||reply 133||07/12/2013|
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 Anonymous||reply 134||07/12/2013|
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 Anonymous||reply 135||07/12/2013|
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 Anonymous||reply 136||07/12/2013|
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 Anonymous||reply 137||07/12/2013|
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 Anonymous||reply 138||07/12/2013|
I remember my mother making a jello salad that had lime jello with a bunch of stuff including onions. It was disgusting.
|by Anonymous||reply 139||07/13/2013|
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 Anonymous||reply 140||07/13/2013|
|by Anonymous||reply 141||07/13/2013|
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 Anonymous||reply 142||07/13/2013|
OK, here's the treasure trove covering this thread's topic:
|by Anonymous||reply 143||07/13/2013|
R143 Is the Fiesta plate under the taco dogs Chartreuse or Lemongrass? If Chartreuse, vintage or contemporary?
|by Anonymous||reply 144||07/13/2013|
Still made, but not nearly as much.
|by Anonymous||reply 145||07/13/2013|
Anyone mention seafood newburg?
Made with cream, butter and sherry. Mmmmm.
|by Anonymous||reply 146||07/13/2013|
Ambrosia is a guilty pleasure. So bad, so good.
|by Anonymous||reply 147||07/13/2013|
|by Anonymous||reply 148||07/13/2013|
Y iz ambrosia bad -- it's fresh fruit!?
|by Anonymous||reply 149||07/13/2013|
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 Anonymous||reply 150||07/13/2013|
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 Anonymous||reply 151||07/13/2013|
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 Anonymous||reply 152||07/13/2013|
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 Anonymous||reply 153||07/13/2013|
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 Anonymous||reply 154||07/13/2013|
Chicken or salmon croquettes
|by Anonymous||reply 155||07/13/2013|
People make sangria all the time at summer BBQs. Peach is a popular sangria fruit.
|by Anonymous||reply 156||07/13/2013|
If you're eating a tongue sandwich, how do you know when to stop chewing?
|by Anonymous||reply 157||07/14/2013|
Ooh, good and disturbing question, r157.
|by Anonymous||reply 158||07/14/2013|
[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 Anonymous||reply 159||07/14/2013|
[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 Anonymous||reply 160||07/14/2013|
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 Anonymous||reply 161||07/14/2013|