Disgusting retro foods

This blog is great - they try the recipes and provide commentary

I've been predicting a hipster comeback for all kinds of gelatin dishes for awhile.

If bone marrow got trendy, how disgusting can veg and fish in a jello mold really be?

There is more to disgusting retro food than jello, R2. There's bananas and ham with hollandaise, for example (a friend served it the other day, I swear).

The ultimate in gelatinous foodstuffs is, of course, chaud-froid sauce. It's basically a white sauce (or gravy) thickened with gelatin, which becomes solid at room temperature. It used to be the height of glamour to dip meats in this stuff, and serve your cold chicken (or cold lamb chops or cold fish) covered in this white paste and decorated with little pictures made of cut vegetables or curliques of sauce in a contrasting color.

I always wondered what the fucking hell that tasted like, because while I'm quite fond of cold chicken, IMHO chicken skin needs to be crispy to be edible - not saturated in cold gelatin.

Open-faced simply garnished, aspic covered sandwiches are a Swiss staple and not bad at all.

Also there is aspic in the muffin that is called a Pate, with ground meat, covered in aspect, in the centre of a savoury pastry.

Also there is an aspic layer in may pates meant to be spread on bread.

covered in aspic. sorry can't spell today

Chaud-froid sauce is terrific, it doesn't get more retro than that

Sorry, forgot to post the pictur4e of a chicken in chaud-froid.

And I wouldn't be surprised if gelatins made a comeback - certainly panna cotta is already popular. But when I was on a high-protein diet I made ouefs en gelee (sp?), and it was quite good. Poached eggs are quite tasty when served in chicken-stock flavored gelatin, dotted with bits of green onion and herbs.

This was in the days before Food Network, y'all. Now that we can watch people cook, we know not to serve crap.

Head cheese

I stopped accepting dinner invitations in the 80s when everyone was serving star fruit. Eating and pretension don't mix.

That banana hollandaise recipe is most assuredly one time I wouldn't stick something shaped like that in my mouth...*shudders*

Buzzfeed staff's taste-test of said disgusting retro foods (bonus: video includes cute curly-headed bear):

I never understood the appeal of aspic. A more mature friend served it as part of a luncheon months ago. Tomato aspic, I think? Although well prepared, it was awful. Ok, I guess, as a very small accompaniment. I would also think it was a favored seasonal summer dish too.

To me aspic looks like sculptures made of frozen spit and vomit. More shock art than edible food.

Must agree, r15

aspic needs to be meat flavoured or neutral flavoured. Not tasting like red tomato jelly. Gross.

Its pretty basic texture in french cooking.

I have eaten some delightful aspic. Not all of it, I admit. It depends on what is encased in the aspic. Lemon aspic is very nice.

It should be an accent in my opinion, just a layer on something substantial.

Interesting, my hostess is a wonderful cook, lots of nice large sit down dinner parties. Great hostess. She's quite fond of all things french.

Lemon aspic sounds quite nice.

Thanking God I grew up poor.

To an extent, aspic has never gone out of fashion here in the South. There are always a couple of congealed salads at holiday and potluck events. I was just reading through the Lee brothers' (the gayest straight men in the world) cookbook a few days ago and they included a sweet gelatin salad. My favorite was always Watergate salad. Cottage cheese, pecans, pineapple, lime jello all done up in a Turks head mold and garnished with cherry tomatoes and pimento cheese rosettes was what made Christmas dinner at my grandmother's house.

Jesus, tomato aspic! Or “ass-pick” as I referred to it when I was little. My mom loved tomato ass-pick and would serve it with dinner at least a couple of times a week. It is….hideous. Imagine tomato flavored Jello with the consistency of grainy custard. I love tomatoes and I like Jello, but tomato Jello is beyond disgusting. Fuck, now I’m going to be thinking about that tomato ass-pick all day.

One thing I was surprised didn’t make the list of disgusting retro foods is creamed chipped beef on toast, AKA “SOS”—shit on a shingle. SOS was apparently a staple military food, and it’s generally despised by most people; however, I happen to love it. It’s getting harder to find the little jars of chipped beef these days, so I use those little packets of Buddig brand sliced beef. Yum! Love me that SOS!

Aspic is amazing! I LOVE the aspic that comes with certain types of pate, and tomato aspic it's also delicious.

The question you need to ask yourself about retro foods is, "Would Aunt Bee put this on her table?"

I love SOS too!

Another SOS lover, although I rarely think about it now.

Not aspic, but the gelatin that used to come in the Krakus Polish Ham can was an Easter treat. My Polish grandmother would share it with me when she was getting the ham ready, with brown sugar, cherries, pineapple, and ginger ale.

Doesn't Stouffers make an SOS frozen dinner?

The hollandaise bananas don't sound too bad ... in theory.

Pate is a muffin?

I'm not fond of Jello with anything other than cool whip.

[quote]Thanking God I grew up poor.

Actually, Jell-O soared in popularity during the Great Depression because it was just about the least expensive treat on the market. The young housewives of the 50s and 60s who were taught to make molded Jell-O salads for dinner had grown up eating it constantly for dessert. Molded gelatin salads can also be economical food-stretchers as you can throw in whatever scraps you have on hand, and they encourage the use of cheap items like canned fruit. Magazine recipes are used to promote the foodstuffs that are available in mass quantities. When newer things like avacados or kiwi fruit start cropping up everywhere, it means a new mass market has been created. The 1950s must have been banner years for pimientos as they appeared in everything.

r24/r27/r28 Another vote for SOS. You can't swing a dead cat around my area, and not find a restaurant or luncheonette that doesn't offer it for breakfast. I used to be able to get air-dried(chipped) beef, sliced fresh at a local deli. Gone are the days. Can't find(tip o' the hat to r24) the glass jars of Armour(TM) brand(there was another also) with its neatly layered oval slices, that had to be the saltiest things on Earth. Try making SOS using ground beef-even better. THAT is what I remember getting in the service.

BITD, tomato aspic was available in tall(6 inches maybe), slim cans. The label(can't remember the brand name) was a beautiful retro black and gold, with a shimmering red molded aspic center stage. I suppose I'd enjoy a homemade one, if it was flavored as you would a Virgin Mary.

I always think of Jello as school cafeteria food. Aspic is an entirely different thing.

[quote]Or “ass-pick” as I referred to it when I was little.

Gotta love what kids can come up with. When do children lose their sass?

R34. When mom's new husband beats it out of them.

This is a pâté vaudois you can get all over Switzerland but especially french-speaking cantons. It has a rustic paté covered in gelatin that is pretty succulent, and crust that should combine crunchy flakey outside and chewy inside. With some mustard. Or god forbid, mayonnaise. And some pickles. Yummy.

I love jello ! Aspic I enjoy! Creamed chip beef is a total guilty pleasure, on toast or with scrambled eggs. My super waspy best childhood friend introduced me to it , so It remains kind of a sentimental fave . This Italian Roman Catholic raised kid thought it was so exotic . My closest friends mother makes something called salmon mousse , in a salmon mold no less. It's disgusting , and the mother seems to think it's very sophisticated . My cat would i joy it.

i despise canned salmon

Stouffers chipped beef is some good. On a baked potato , on some white toast , some scrambled eggs or alone u can't go wrong.

My mom was way ahead of the curve. We had creamed chipped beef on her homemade waffles. In fact, we had a lot of things served on waffles. One of my favorites was, and still is a PB&J made with waffles.

Yeah, we know. This thread's been done a hundred times already. It's one of White Belt Man's revolving nostalgia threads.

Whose your favorite/least favorite/underrated/overrated old timey movie star?

What's your favorite/least favorite/underrated/overrated movie of all time ?

Make a list of one hit wonders

What's your favorite/least favorite/most annoying TV commercial of all time?

Let's be the 80s.

List your favorite products that have been discontinued

List your least favorite products that never worked

What's your favorite/least favorite/ most annoying Christmas song?

What was your favorite tv show in the 60s? 70s? 80s? 90s?

Let's talk about shit on a shingle for the millionth time. And Vienna sausages in grape jelly. Baked Alaskan, Apple Betty, Bananas Barbara, Hamburger Helper, your mother's and grandmother's hundreds of casserole and jello recipes and your father's favorite beans on toast and canned hash from his hobo days riding the rails during the depression. Things were rough then. I don't think today's egotistical millennials can appreciate the lives their great- great-grandparents lived.

Who's your favorite tertiary character from a 1960s sitcom? For me, White Belt Man, it has to be someone from Bewitched

And yet r41, you keep coming back. And keep whining.

And you'll be back tomorrow.

That bad jelly blog is hilarious.

41 =bitter, lonely, unloved and probably ugly.

salmon mousse isn't bad.

60s Food

I've never had creamed chipped beef

This is the best blog on this topic ever... Dr. Bobb's Kitschen (where he makes "Company Food of Yesteryear" and forces "Dr. Husband" to try it... and rate it on a scale of 1 to 5 screaming husbands (where 5 screaming husbands is divorce because it was so bad)

Banana candle

A banana candle with a cherry on top?

Hmmmmm..............

Think I'll whip up a batch of "Peanut Butter Dipsies," which combine peanut butter, hard-boiled eggs and pickle relish for a company treat.

I don't believe that's the true Joan Crawford Meatloaf. It doesn't have any gin in it.

r36 Looks like good ol' English Pork Pie to me.

That astronaut chow is some scary shit; I'll be having nightmares about that Tower 'O' Olives!

Dr Bobb from R51 is just the best. He actually makes this stuff and reviews it. Not sure why his husband hasn't divorced him yet though.

Dr. Bobb and his husband are awesome. Its a shame that they don't have their own show on one of the food networks, it would be programming I would actually watch.

JC's meatloaf actually sounded good until I got to the hard boiled eggs.

Jello has already come back. Vintage jello mould is all the rage.

Corned Beef Open Sandwiches

R56, there are people who put hard boiled eggs in lasagne.

I know I am probably older than a lot of people here but besides chipped beef, I have never heard of or been served any of this slop. The closest I got to it was a great aunt I had who always made Jello fruit mold but that is about it.

That's jelly, not Jello, R57. We can dress you up, but we can't take some of you anywhere.

How ancient are you, OP?

49, R62

I come from a long line of Italians, and I've never known anyone who put hard boiled eggs in lasagna.

Salmon Crisp Crumble, this actually looks and sounds disgusting.

[quote]I come from a long line of Italians, and I've never known anyone who put hard boiled eggs in lasagna.

I come from a long line of Americans, and I've never known anyone who put hard boiled eggs in meatloaf. I can understand beating the eggs to hold the meat and breadcrumbs together. But who wants to bite into a meatloaf and get a mouthful of hard boiled egg?

I wonder if, in the 50s & 60s, the ascendance of convenience foods and processed foods fueled this. I also wonder if the magazines like Good Housekeeping and Better Homes & Gardens encouraged it too since they would want to keep their advertisers happy. Like, Kraft was combining a whole lot of their garbage products together into recipes to get you to buy more crap. Same with Campbell soups. Between Kraft and Campbell's Soups it's a wonder anyone is still alive. I guess the idea of sharing recipes gained ground during the Great Depression or maybe WW II when there were shortages and cooks had to be inventive? Of course it was the war that probably was the incentive to develop more preservatives and chemically processed foods.

I like hard boiled eggs, considering it a real bonus when I find curried eggs at Indian buffets; in lasagna or meatloaf sounds like an odd presentation, but not awful.

R60 ... I was a kid in the 60's and never encountered this stuff. My mom disliked both cooking and fighting with my brother and I about what to eat, so we got a regular rota of roast chicken, egg-less meatloaf (ha ha), pizza, etc.

Hard boiled eggs in meatloaf are decorative.

I've made lasagna with drained cottage cheese instead of ricotta for the middle layer, and added other cheeses and beaten egg to stiffen it as it bakes.

I've heard of, but never made or eaten, both lasagna and meatloaf with hard boiled eggs. Sliced in the former and whole in the latter.

My mother used to make SOS, but she used the packaged refrigerated beef and canned cream of mushroom soup, and she served it over rice, not toast.

Was your mother always that contrary, R71?

[quote] Doesn't Stouffers make an SOS frozen dinner?

Yes, they do.

Stouffers also makes a Welsh Rarebit sauce

I enjoy several types of aspic, but a bad version can be horrible. Head cheese is disgusting, vile, notnot even fit for maggots. I wasn't all ththat fond of creamed chipped beef, but I always loved my dad's version of SOS (on toast is best). He also made some wacky version of peanut butter pancakes, a real kid's treat.

My mom's special breakfasts included corn fritters, with apple or banana ones for extra treats, and occasionally, crepes. I love crepes, since you can stuff them with anything, but I can't make a decent onone at all.

My mother who was Italian born and raised, made a dish when we were kids, that is essentially Italian meatloaf, it was called polpettone. She alway put a hard boiled egg in the center before she put it in the oven Very delicious and homey.

Geez, horrible typing with no corrections! Sorry.

I also was going to mention some outdated party food like fondue and Swedish meatballs. Not everyone's favorite, but I liked them.

Well, at least we didn't have margarine fountains and turkey meatballs!

Omg margarine fountains! I loved that thread!

Aunt Rose always made pistachio colored ambrosia. One Christmas eve she got fancy and used a copper mold of a lobster to set the ambrosia in. I was given a serious and solemn talking to when I said it looked like the jolly green giant's schlong.

I was a kid in the sixties, and it seemed like every home in my suburb had a kitchen wall decorated with copper Jello molds.

I've never liked Jello in any form, but I'm still fond of copper accents in decorating. Why isn't copper more popular?

That's funny, R81. I have all my mother's copper Jello molds but I don't display them on a peg board the way she did. I have many of the same copper molds in the picture you linked to. This thread makes me want to haul them out and try to make something "dressy" with one of them.

[quote]I don't believe that's the true Joan Crawford Meatloaf. It doesn't have any gin in it.

It's actually not her exact recipe. I recall when we discussed it here back in the day that it had a shit load of seasoned salt in it -- like three or four tablespoons. The instructions make reference to the salt but it's not on the ingredient list.

Found the recipe. This one has one more bell pepper and three tbsps of steak sauce.

Liver and onions...... The look, The smell, the taste.....just can't eat it!

LIbby's Vegetable Fries. They were made to get kids to eat their veggies but made them in the guise of French fries. It tasted like cardboard and looked like puke.

Canned string beans with cream of mushroom soup and some canned "fried" onion crisps as topping. Ugh.

Canned peas mixed into tuna noodle casserole with canned mushrooms and cream of mushroom soup. Baked in the over with crumbled potato chips for topping.

I believe without my mother's efforts, Campbell Soups would've gone out of business.

That thread is better than an Overeater Anonymous meeting.

I went to school with Dr. Bobb!!!

[quote]Canned string beans with cream of mushroom soup and some canned "fried" onion crisps as topping.

Even now, now WASP holiday dinner is complete without this exotic dish...

I would like to have some meatloaf tonight.

You WASPS ate disgusting shit!

My polish grandma's meatloaf always had a hard boiled egg inside

No r91 --

Meat and three!

Apple pie!

Roasted corn!

Pecan Pie!

BBQ ribs!

French Dip Sandwiches!

Fish and Chips!

I'm as WASP as it gets, and never ever had green bean casserole.

Somewhere along the line, my mom came up with the idea of baked ham steaks ... that had been marinated in Diet 7-UP!

Ham steaks -- RC Cola marinade in the south (except for Georgia), ginger ale marinade in the Midwest, 7-Up in the NW.

Did northerners marinade in Vernor's ginger ale?

[quote] I wonder if, in the 50s & 60s, the ascendance of convenience foods and processed foods fueled this. I also wonder if the magazines like Good Housekeeping and Better Homes & Gardens encouraged it too since they would want to keep their advertisers happy. Like, Kraft was combining a whole lot of their garbage products together into recipes to get you to buy more crap. Same with Campbell soups. Between Kraft and Campbell's Soups it's a wonder anyone is still alive. I guess the idea of sharing recipes gained ground during the Great Depression or maybe WW II when there were shortages and cooks had to be inventive? Of course it was the war that probably was the incentive to develop more preservatives and chemically processed foods.

At least back then the food wasn't drenched in high-fructose corn syrup. Non-dessert foods had saturated fat and dessert foods had only sugar as a sweetener.

I think they really got into the idea of sharing recipes in the ladies' magazines during the Depression. Jello did a lot of Jello mold recipe ads in the 1930's. During the war, it was recipes for food rationing coupons. After the war, baby boomer's parents were on a tight budget, in cramped housing, going back to school, only married with kids. In those days so many people had kids, it was considered a public service to help moms out with advertising slanted towards tight food budgets and cooking meals at home. Before that generation, everything was from scratch. These manufacturer's recipes using canned goods and packaged mixes were the equivalent of today's tv dinners.

I remember having one of the tougher beef cuts marinated in 7up

CHef Boi Ardee canned spaghetti. There is absolutely nothing worse. Nothing.

OK. Maybe those little Vienna sausages wrapped in American cheese and a pillsbury crescent roll.

[quote]CHef Boi Ardee canned spaghetti. There is absolutely nothing worse.

I think DL should have a rule that you can only insult chefs whose names you can spell correctly.

At the risk of being stoned with Jello molds and mushroom soup cans, I must confess that I recently bought a can of Chef Boyardee spaghetti and meatballs. (I was at a convenience store and that was the closest thing they had to actual food.) Surprisingly, I found it not bad at all.

R101, I also indulge in a can or two of Chef Boyardee a few times a year. It had been since my childhood ('60's) when, out of the blue, I picked up a couple of small cans. I was also in a convenience store. Tastes as good as when I was a 5 year old.

Oh Oh, Spaghettios !

BOIARDI is the original correct spelling for the Italian Chef loved by children of all ages.

Boyardee is the Americanized version.

Boyardee is the version foisted off on the American public many years ago, so that’s what we’re going with. Hey, it wasn’t our idea to change the spelling.

My mother refused to buy canned ravioli and I loved it those few times I had it at friends' when invited for lunch.

Then I was a university student, living in an apartment with several roommates in the big city and we ate it all the time. In those days there were several brands, Catelli was the best, and the boy on the can, licking his lips as he gazed at that bowl of little pasta pies, looked like Joe, one of us roommates.

One of the moms supplied us with a big Corningware "cornflower" casserole dish (remember those? I still have it) and we used it to stretch and dress up the ravioli. We'd add spinach and sautéed onions and mushrooms, chopped peppers, sprinkle with dried herbs, top it with grated cheese, whatever real cheese was on sale, and bake it in the oven at 325 for about 90 minutes.

A little salad on the side and it was pretty damn good.

I miss those days. Four of us crammed into an old three bedroom apartment, a flat, really. But it had a huge dining room that we used as our living space. The forementioned Joe ended up in the living room but we improvised a door we found in the trash for his privacy and he put a tension rod on an angle to hang his clothes. I tried it and it never worked for me. Then I noticed he bashed huge dents into the plaster walls to hold the rod.

Lisa was the only girl and she had the smallest bedroom. She looked like Mick Jagger. Her bedroom was next to our huge bathroom with a clawfoot bathtub. There was an adjoining closet that we called the secret passageway.

Prawn Stuffed Apples.

I do not approve, Signor Franco Americano.

A lot of the food discussed in this thread is described in detail in the book "Fashionable Food: Seven Decades of Food Fads" by Sylvia Lovegren.

As a result of a recommendation in a similar DL thread, I bought the book and enjoyed it a lot, so I'm passing on the recommendation.

[quote]I remember having one of the tougher beef cuts marinated in 7up

In jr high science class, the teacher filled a glass beaker with Coke & put a big rusty nail in it. He left it in the classroom over a 3 day holiday weekend & fished the nail out on our first day back at school -- all the rust was gone but the nail was badly corroded with pock marks. We were all impressed, though I don't think anyone stopped drinking Coke. In any event, it seems that there's something in soft drinks that eats through rust & metal, which suggests that it might also be good at tenderizing tough meat (as is the acid in wine, but soft drinks are cheaper).

But isn't that the point of the thread?

I think we had "boeuf au seven up" when dad deserted us. He came back about a year later, but that year without him was very lean, and we kids spent a lot of time clipping recipes from magazines and the newspaper.

My grandmother used to give us peas in bechamel white sauce on toast. No chipped beef. And she made scones on the top of the stove in a cast iron pan.

We didn't eat a lot of meat but any grease was saved for scones.

We kids learned how to make pancakes from scratch. Hell we learned how to make cakes from scratch.

What's the difference between jelly and jello?

About $1.79 , R112

I remember my uncle using Coca Cola and aluminum foil to scrub the rust off of the chrome bumpers of his '72 Malibu.

R112 — If you live in the US, jelly is the spread, usually fruit, that you put on bread or toast; Jell-O is the gelatin desert that kind of wiggles as if it’s not dead. In Britain, what we call Jell-O, they call jelly; what we call jelly, they call preserves.

Sorry—DESSERT, not desert.

Grandma would make us a Strawberry Poke Cake on special occasions. She'd make a yellow cake in one of those rectangular Pyrex baking dishes, then, after it cooled she'd poke tiny holes in it and pour a little liquid jello all over it. The cake would go into the refrigerator for a few hours until it set, then she'd put fresh berries over it and cool whip. I loved it.

I couldn't stand ass-pick as a child. Every time we went to a function in my dad's family, it would be served. Tomato ass-pick and white wine ass-pick with peas and carrots where the once I hated the most. Lest child friendly food ever. Yuck! After that avocados filled with shrimp became the big thing. I liked that.

*least child friendly, even.

Spaghettios with little hot dogs owns this thread. Also, Franco American Cheese Raviolo's. They tasted like they were filled with foot fungus.

What was in tomato aspic? Tomato soup? Vegetables? V8?

You don't want anything to be aspic. It leads to problems.

r121 tomato juiice with worcestershire sauce.

Regarding the rise of awful processed foods in the 1950s; part of the appeal was that they were brand new and ultra-modern, high tech even. It's hard to imagine a time when boxed cake mix and TV dinners were cool, but that might have been the case.

They were also labor-saving, and that was also important, as the housewives of the 1950s had much less access to servants than their mothers and grandmothers had. Minimum wages were in and women had some access to better jobs, you could no longer get a live-in maid for her keep and some spare change. This was the first generation of middle-class housewives who were expected to do all their own cooking and cleaning, and they wanted every labor-saving device and domestic convenience that money could buy!

Ham in aspic!

r120 Some bacteria that inhabit your feet and Parmesan cheese are similar. I'd imagine bellybutton beasties are pretty close.

R106 I had a floor through like that in Park Slope in the 80s. 4 "bedrooms" 1 kitchen 1 living space 1 Small all purpose dumping room. 1000 a month. We ate Park Slope Coop hippy food. It was cheap and delicious and not as ridiculous as that trend became in the next decades.

[quote]In jr high science class, the teacher filled a glass beaker with Coke & put a big rusty nail in it. He left it in the classroom over a 3 day holiday weekend & fished the nail out on our first day back at school -- all the rust was gone but the nail was badly corroded with pock marks. We were all impressed, though I don't think anyone stopped drinking Coke. In any event, it seems that there's something in soft drinks that eats through rust & metal, which suggests that it might also be good at tenderizing tough meat (as is the acid in wine, but soft drinks are cheaper).

Our high school chemistry teacher thought Coke was evil and lectured about it every chance he got. He did the same thing with putting a nail in a glass of Coke.

A friend whose father was a chemist decided to show him, so he did the same experiment with a beaker of regular milk and a beaker of orange juice. Each of them had as deleterious an effect on nails as the Coke.

Mid-century humorist Jean Kerr described a friend who always served a roast ham at dinner parties, and who finally decided she needed to serve something more modern and sophisticated. So she found a recipe for "ham loaf", which was a great deal of trouble - carving and dicing an entire ham and marinating it in pineapple juice and spices and who knows what-all. Finally, on the day of the party she assembled it and baked it and turned it out on the serving dish, where it sat there looking pink and oddly familiar...

She and her husband cut off a tiny slice and tasted it with growing dread, and said... "Honey, we've got SPAM".

roast ham is perfectly fine for a dinner party.

[quote]If you live in the US, jelly is the spread, usually fruit, that you put on bread or toast; Jell-O is the gelatin desert that kind of wiggles as if it’s not dead.

R115, in the U.S., jelly is sweetened fruit juice that has been combined with a substance such as pectin to make it jell. Preserves are sweetened jelled fruit. Both are cooked down or reduced until their flavors are concentrated.

Jell-o is a rather disgusting concoction of gelatin, chemicals and synthetic esters resulting in a fake fruit-tasting jel. Except for the gelatin, which may be an animal byproduct, it's pure frankenfood and produced in laboratories.

Aspic is made from either granulated gelatin or gelatin leaves (sheets) combined with fruit or vegetable juice.

Personally, I wholeheartedly approve of Jello Shots as the most acceptable use of jello ever!

Beanee Weenees!

Dr Bobb's site is hilarious... man... some of those things look disgusting, but Dr Husband actually LIKED them!

most of this stuff is basically canned fish and veggies with lemon jello

the lamb chop one is the most disgusting of all

[quote]the lamb chop one is the most disgusting of all

Bitch.

Canned bread.

Liver and onions

Bump

Mince meat pie - vile

R140- What do you expect?

ALL British Food is SLOP

I like British food R141. I find it underrated.

Wouldn’t most of this food cause nightmares?

R34 I never did

I eat a sugar-free strawberry, cherry or orange jell-o cup daily. I find them in my grocery store refrigerator section.

I love making dishes of aspic with floating things like goldfish, fruits, and meats. I once even served a luncheon dish starring my mother suspended in aspic!

R129 Actually, Kerr wrote that story about herself and a more worldly female friend said, "Jean, you've mad Spam!" It was even more wry and endearing since she was telling it on herself.

bump

Bump

Bump

Glace fish mould would just be like a salmon mousse? That’s not that weird.