Great, Obscure Older Meals More People Should (LITERALLY) Try

Brah, lamb chops. I started that.

No lamb, no veal, no baby animals period.

My mom always used to serve battered and fried zucchini this time of year when we had it coming out of our ears. It was too hot to do anything else with it and it grew like weeds. I don't know of anyone else who did or does this.

Meatloaf, betty crocker style, mash, and onion gravy. Canned peas on the side.

Thai Vegan Salad.

Tuna casserole with chips on top. Made with Campbells Cream of Chicken/Celery/Mushroom soup.

Vegan medallions with mushroom.

I am horrified to think the vegan suggestions are serious.

Dog. Just roast dog. That’s an old timey dish people really don’t eat anymore...

Wood pigeon was marvelous. We ate it all.

Fried okra (dredged in cornmeal) is everything. A Southern classic. Okra can be a bit tricky to find at times, but it is delicious.

Tomato aspic. Mmmmmmmmmm.

[quote]Great, Obscure Older Meals More People Should (LITERALLY) Try

As opposed to what, figuratively trying them?

R9 don't forget cats, rarely seen around Chinese takeout.

Possum stew is a tasty treat once you get past the gristle, OP!

Is getting rid of the slimey aspect hard, R11? I've only had okra in gumbo, sometimes to great effect and sometimes it grossed me out.

Joints! Leg of Lamb .... Roast Beef ... find '50s cookbooks by Kraft Foods, lots of fun dishes, Too, fun findings are those "meals and recipes by the stars" that used to be around, "stars" contributing their favorite recipes.

Babushka ribs.

Veal.

Made particularly delicious from the torture of motherly separation from birth. The bleating makes the flesh sooo tender.

Angel food cake. I bought an original tin from the 50s-60s on Ebay to make it in. Low-fat, low(er)-calorie, low-cholesterol and very delicious. My mother used to swirl food coloring through the batter, creating a proto-unicorn effect.

R19 so Ortolans are a "no"?

Lamb chops are obscure? I hardly think so...

Snack on no brand nonpareilles at the obscure movie screening.

I couldn't, R21, but not because they don't look tasty.

R16, the fried cornmeal coating is crunchy, and offsets some of the sliminess - at the link is some simple advice on how to reduce it even further, though a bit will probably remain.

Ratatouille.

Stuffed peppers.

All kidding aside, R26, I love both of those dishes.

Stuffed cabbage rolls.

I could eat them every day for a month before I was tired of them.

Ox tail stew. It sounds off but tastes amazing.

R28, they're really good, but I suspect that others around you would tire of them a lot sooner than a month.

Creamed salmon and peas, on toast or biscuits.

Try a hearty kedgeree some time. With a creme fraiche and parsley sauce.

Chicken A La King! So good, so of another time.

Thanks, R33. I was wondering what to do for lunch! I love that dish with just a bit more paprika in the sauce than is called for.

Beef Stroganoff and Chicken Paprikash (and, I mean, homemade Beef Stroganoff, not some frozen entree).

There was a time when everybody's mom would make pork chops (or chicken) braised with onion, garlic, and a can of cream of mushroom soup. Love that stuff. Over mashies with a side of baked carrots.

Steak Diane! Divine.

Baked carrots! Fancy! Ours were frozen, boiled. Often with peas.

Pancakes Barbara!

OP, if lamb chops are obscure you don't get out much.

OP is making a joke about the other thread about old movies.

Ham with navy beans was a favorite. I really didn't like navy beans (whatever they were), but when you combined everything together, it was amazing.

My mother used to make a concoction called Upside Down Hamburger Pie, served with canned string beans.

Lima beans. I would gag on them.

Anyone for some chipped beef on toast?

Fried okra should (and usually is) cooked fast enough that it doesn't get slimey at all.

String bean casserole. Someone actually brought it to a dinner party at my house recently. I am not fond of it. I HATE it.

My older sister used to make Beef Wellington. She recently resurrected the recipe for a family dinner. It was delicious.

Hominy cooked with ham/bacon in butter and pepper.

R43 Hamburger pie is delicious. They used to have it in the traiteurs in Switzerland when I moved here decades ago but I haven't seen it in years. It didn't have any cheese or eggs in the beef either.

R49, my grandfather used to have hominy with breakfast. It seemed so bland, would probably be greatly improved with bacon or ham.

for r16 - I have a Chicken Gumbo Soup recipe that recommends the okra be soaked in white vinegar for 30 minutes, rinsed then drained. Result: NO slime before or after cooking with this method.

Chicken a la King is delicious. Restaurants don’t serve it anymore. I make it for myself frequently. I love lamb chops also. Very good with mashed potatoes and butter beans.

Schnitzel!

Pancakes Barbara!

Steak Diane, sweetbreads

Boeuf bourguignon

Is that tablecloth real R55? It's insane!

R35 two good ones. Now I’m hungry.

I bought the re-issue of a cookbook by Vincent Price, with all recipes like these. It’s back in print and a lot of fun if you’re into vintage/heritage recipes like these. I need to dig out that book and try some more of them.

Crown Rib Roast

Crepes Suzette.

Oyster stew.

Hot beef or turkey sandwiches smothered in gravy.

Damn tasty, all of them!

Ina's boeuf bourguignon

Sole Dore with lemon sauce and capers. There is an old school Italian restaurant nearby that still serves it. Sometimes I order it, I like it.

Salmon loaf with peas and milk gravy. A diner in m y town serves it and is quite delicious.

Yorkshire Pudding

Most of these dishes sound disgusting and are deservedly obsolete.

I agree with @R66

R3 - fried zucchini is one of my favorites and you are correct that it is now a rather obscure dish. When I was a child in the late 1980's and early 1990's, every bar and grill worth one's salt served them as an appetizer with some sort of marinara sauce (usually), and sometimes lemon wedges and grated Parmesan (the way to do it right). This is absolutely the tastiest way to serve any squash IMO - if not the healthiest per se. Who cares, those zucchini sticks are delicious; your mother is a very smart woman.

Cornish hen

R69 - yes! I forgot all about those little guys. They looked so chic and exciting, but were in a actuality a big bunch of bones, skin and not much else - I never could get to much in the way of edible meat. From a purely aesthetic standpoint - they were really impressive however.

Mock Apple Pie made with Ritz crackers.

Pot roast. Nobody has time to wait around for the meat to tenderize.

R# and R68: I had fried zucchini too growing up. Carl's Jr. (hamburger chain in California) has fried zucchini. It's really wonderful.

I'd like to add the mentions of creamed salmon with peas, salmon loaf, and meatloaf. If made correctly, they are great and pretty economical. I realize it's not gourmet fare, but it sure makes me feel good for a little while.

My parents had salmon loaf and peas at their wedding. I guess in 1951 that was considered fancy.

Chicken divan!

My mother used to stuff cornish game hens with wild rice for a “special” dinner.

Shish kebab.

Coq au vin.

Pepper steak.

I know they made a bit of a comeback, but deviled eggs.

Strawberry shortcake.

Eggs Guy Kibbee!

Eggs Danny Thomas!

R72 - Cooking a pot roast (beef) is really a weekend thing. Browning the Chuck roast and throwing in the liquid, vegetables and herbs does not take that long really. Cover the dutch oven (whatever type you prefer) and throw it into a 250/275 degree Fahrenheit oven and you can leave it for 5 hours or so (while you run errands, go to a movie, grab brunch, etc.). It does take a long ass time, but the results are worth waiting for every now and then.

One I don’t miss is the various jellied salads. My mother never prepared them, but they were always present at weddings, funerals, and potlucks.

Crescent Roll Crab and Cream Cheese Snacks

Salads with fruit, whipping cream, and marshmallows also were big in the late sixties, early seventies when I was growing up.

Meatball Sandwich Casserole.

So many great classics on this thread. Several are hardly obscure. I find it hard to believe so few people are braising cuts like chuck roast, at least during Fall and Winter. It can be done in much less time than five hours too... turn up the gas to 325*-350*, and three hours is enough time for a small size roast. Beef shortribs is another favourite of mine.

[quote]Meatloaf, betty crocker style, mash, and onion gravy. Canned peas on the side.

Frozen peas for me, but otherwise, yes, an excellent meal. I also cook the onions, and let them cool, before adding them to the meat mixture.

Yet this thread is more interesting, r41.

Fondue: Due for another comeback?

Baked Alaska: Has a new meaning?

[quote]Baked Alaska: Has a new meaning?

Which is?

People getting stoned on grass there R89.... LEGALISATION

Oh. Thanks, r90.

Neselrode pie when my family went out to dinner I would always order this for dessert.

Stuffed cabbage or as my Polish grandmother called it, pigeons in a blanket.

Pancakes Barbara

Finnan Haddie (salt cod, soaked in fresh water then baked in a cream sauce with cheese and bacon)

Beef brisket. Eight hours in the slow cooker.

Swedish meatballs in sour cream gravy - Mom’s party piece, served from a chafing dish.

Borscht made from scratch (my family is Irish but Mom grew up in a Jewish neighborhood) because I like beets.

Welsh Rarebit or the previously mentioned creamed chip beef on toast for Sunday night (“cook’s night off”) supper.

Waldorf salad Watergate salad

R35 We have similar taste my friend! I was about to post a recommendation for Swedish Meatballs when your post popped up. Those are all some of my favourite dishes!

^ meant for R95

Everyone's favorite ...

"Mackerel Cantaloupe" .. Fish balls in a cantaloupe topped with sliced gherkins and dehydrated onion flakes.

I'm surprised no one's mentioned something with sardines yet.

Rumaki!

mussels in wine sauce

Welsh Rarebit, one of my old favorites. There used to be a small upstairs "tea room" restaurant on Maiden Lane off Union Square in San Francisco. My mother would take me there for lunch during a day of shopping downtown. The waitresses were tiny Japenese ladies dressed in kimonos, although it had an English tea room feel. I don't remember the name, it was on the same block as the pet store featured in The Birds. Anyone else remember it?

Welsh Rarebit is basically a fancy toasted cheese sandwich. "Rarebit" is a corruption of rabbit. The attached link has an interesting history of the dish along with a recipe. It contains no rabbits.

[R28] This is the best recipe I've tried for them. Can't get enough.

The Mayfair Tea Room, r103.

R105 YES!!! Thank you!

My grandmother made me chicken divan last weekend. Shit is AWESOME.

What's obscure about lamb chops? We had them once a week when I was a kid-pop 'em into the Daisy countertop broiler and 20 mins later-heaven.

Okra! Brrrr! Slimy zucchini with peppermint aftertaste.

Angel food cake is like sweetened floral foam if served plain without schlag and fresh strawberries. Low-this, low-that..it's a dessert! On it's own, "low-interest", R20.

Roast goose with all the trimmings.

"No lamb, no veal, no baby animals period."

Why is it okay to kill adult animals?

Chicken Kiev. I first ate this at a fancy restaurant in Beverly Hills with a friend who explained to me that it would squirt when you cut it open. It wasn't quite that dramatic, but it was delicious.

"Chicken Kiev is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked." Wikipedia

Another vote for Steak Diane. I love it. Also turkey tetrazzini.. I make it after thanksgiving. Wonderful .

Rice A Rony with hamburger?

R111 - you HAVE to fry it in order to have any chance of that butter staying inside the chicken and "squirting" (you are totally correct - it really just oozes out LOL). Parsley is also a major ingredient inside the good ones that I have tried. Done well, it is perhaps the best fried chicken dish that you have ever consumed. Prepared poorly - it becomes the nastiest banquet food that you have ever had the misfortune to taste. I will repeat - either fry it or never make it at all.

To think all the culture of these classics will be lost in one more generation.

[quote] To think all the culture of these classics will be lost in one more generation.

Yeah, like the Spaghetti-O Mold with Canned Wieners!

A couple of tips: when I make Beef Stroganoff, I buy a chuck roast with plenty of visible fat, then trim the fat while I'm cutting it into nice chunks (keep in mind that that chunks will shrink while cooking). I coat the meat with seasoned flour, and get out a big cast iron skillet, and render the chunks of fat first, then remove them once they've released the fat. Then I add the meat that's been dredged in flour, and brown it, turning it so that all sides are browned. Once browned, I put the meat into a crock pot, then deglaze the skillet, scraping up all the little bits remaining. Add that liquid to the crock pot, and add a lot of thinly sliced mushroom, and couple of bay leaves, and a really significant amount of sweet Hungarian paprika. My Mom's recipe calls for button mushrooms, but I prefer to use baby portabella mushrooms, which have so much more flavor. Also, I don't add much salt, but instead add some soy sauce, or a spoonful of Marmite, which really adds to the flavor.

Once it's finished cooking, boil some egg noodles, drain them, and toss with a little butter. Mix some sour cream into the cooked meat, and serve over the egg noodles.

Buy your sweet Hungarian paprika (you also need that for Chicken Paprikash) from a place like Penzey's, to ensure freshness, mark the container with the purchase date, and keep it in the refrigerator. Replace it after 6 months: no spice loses its flavor as quickly as paprika.

R35

R110, As a kid, I remember being grossed out after reading that unborn lamb was served as the main entrée at Ari and Jackie's wedding dinner in 1968.

R117's recipe sounds good. I don't use a crockpot, myself, but I think his ingredients and techniques make sense.

[quote]unborn lamb

lambortion

Thanks r104!

I’ll make your recipe this fall when the weather turns.

Grilled Unborn Lamb

First, an entire pregnant female goat is butchered and thrown onto a charcoal fire to burn until it turns a golden brown color. When it is entirely baked, the cook will then cut through its abdomen to take out the cooked, unborn lamb from inside its mother’s body. It is said that in this manner, the softness of the young lamb can offer the diner an especially pleasing taste.

This thread is like a car crash. You're horrified but can't help looking. I think the last post did me in though.

Turkey tetrazzini

No mention of fried liver/onions with mashed and graxy?

Spanish rice made regular appearances on our dinner table.

I hope the foods I grew up eating make more of a comeback instead of all the inetible (to me) foreign foods that are the big fad now.

Which are the most "inetible (to you) foreign foods," r127?

I don’t recall exactly. Mexican food is very spicy and the Oriental ones are just unappetizing. Once I was visiting New York City and a friend invited me to dinner at a restaurant where they served food from Darkest Africa and it looked so appalling that I excused myself and said I had a previous engagement.

Monkey? Giant rat?

Shit on a Shingle = Chipped Beef on Toast. (Shudder)

No, none of it looked like meat.

Jeffrey Dahmer, here: (writing from the great beyond) I always enjoyed whipping up a large portion of Moo Goo Guy in a Pan.

Soylent Green. Space Food Sticks. (Trust me, they tasted like soap, and I oughta know!)

Rat Kebab-Thai/Vietmanese staple

Well, Orientals eat dogs, so that doesn’t surprise me, R135.

Can't believe I am the first one to call out r122 - Lamb are the offspring of sheep, not goat!

We are jealous, bitch r137.

Second vote for oxtail stew or braised oxtails with egg noodles. It's like pot roast, but even more so.

Also oyster stew and pickled oysters. The latter is basically oysters cooked for a couple of minutes in a vinegar brine.

I'm surprised there isn't restaurant chain doing the 'old timey' foods of this thread. I would figure millennial would flock to it.

Avocado Ritz!

R140 it wouldn't be easy to make some of these dishes cheaply and quickly and have them taste the same, the secret ingredient is love.

There was a wave of "comfort food restaurants" during the financial crisis. You can men meat loaf and mash potatoes in a modest restaurant. Lamb chops sure but they will need to be pricey if the meat is any good. Beef Wellington not so easily.

can men meat?

can make meat....

Curds and Whey

My mother would serve Swiss Steak on occasion. I detested it. You all, however, might find it tasty.

Mom made chicken and dumplings in her Dutch oven. Not bad.

Another vote for tuna casserole, but I like to substitute lemon pappardelle for the elbow macaroni and red bell pepper for the jarred pimiento. I use extra-sharp cheddar in the sauce and slivered almonds for the topping.

R146! The Swiss Steak Guy!

I always considered Swiss steak. w/mashed potatoes to be one of the top ten comfort foods. What about it do you find to be objectionable? I guess it is odd in that it's basically a brown meat sauce slo-cook pan dinner with bell pepper and tomato sauce (or diced tomatoes) in the mix. My bro' and I loved it-every utensil licked clean (g). Too much Worchester can ruin it, however. With Wor' I always add to taste, never just use whatever amount a recipe calls for.

Anyway..

^^Gads! "Worcestershire"!!^^

R149 Perhaps it was the way my mother prepared Swiss Steak. She wasn't a great cook. Overdid everything, used standard ingredients, canned vegetables, etc. We didn't have much money in those days, she was stretching pennies. Probably got the toughest cuts of meat. Later Dad made more money and mom's cooking improved. Early childhood was a bitch. I was super skinny because I hid a large part of my dinner in napkins. It still amazes me that my parents didn't notice the enormous balled up napkins I hid in the trash after a meal. They probably just got tired of trying to force me to eat, as in, "you sit there until you finish your dinner!!!" as I sat there by myself staring at cold string beans and stringy hard-to-chew meat.

Swiss steak is gristly, n'est-ce pas?

Another vote for kedgeree R32. Also, OP, you simple must fix yourself some bubble and squeak, neeps and tatties, and cullen skink.

R137, Sheep (Ovis aries) have 54 chromosomes, while goats (Capra aegagrus hircus) have 60. While sheep and goats will occasionally mate, fertile sheep-goat hybrids are rare. Hybrids made in the laboratory are called chimeras. The easist way to tell the difference between a sheep and goat is to look at their tails.

Kapusta and kishka, with a side order of pigs' feet in aspic.

R99, that "Mackerel Cantaloupe" looks like one of the vilest things I can think of.

Avocado grapefruit salad drizzled with Catalina dressing. It was standard fare for mom's dinner parties. I disliked it as a kid, but I find it refreshing now.

Cooler weather staples chez nous: onion soup, Beef Stroganoff, Beef Burgundy, Spaghetti, Coq au Vin, Lasagna, Ratatouille, Hamburger Casserole, and even TaterTot Casserole and Scalloped Potatoes and Ham.

Grilled cheese sandwiches, soup of all kinds, and this casserole my mother made with potatoes and ground beef.

Use a basic tuna casserole recipe but add your favorite vegetables and maybe back off some of the macaroni, or just add a little more cream of mushroom soup. I like broccoli, carrots, onions and mushrooms myself. (I pre-sauté the onions and mushrooms) Then top with a small amount of shredded cheese once plated. If you don't like tuna, get a roasted chicken from the grocery store deli and use the meat from that. If you are cost-conscious, go later at night and buy the ones that are marked down for quick sale.

Also, acquaint yourself with a crockpot. It is easy to make really great meals in those, especially if you can let it sit and cook all day. It can be a great thing to get home at night, tired from your day, and have dinner just waiting for you like that.

Wurshurstershistershire shauss

Tuna noodle casserole 🥘 .

I'd like to try a dessert called a blancmange. I think it was a popular dessert in the South way back when. It was the dessert served at dinner in the first act of "The Glass Menagerie"

Be careful, R162; they have a tendency to attack.

R151, my mother is a good cook. She also made Swiss steak. Not a favorite of mine, but it was tasty. She used chuck steak, onions, canned tomatoes, garlic and celery. I wasn’t crazy about the tomatoes, preferred pepper steak.

Blancmange with fruit. And you can listen to the band.

lemon snow -- a meringue soufflé served in a lemon creme anglaise. It was my favorite childhood dessert when I lived in the UK.

Kielbasa and kapusta with boiled potatoes and carrots.

What could be easier or more satisfying!

Always had Swiss Steak made with cube steak. I loved it as a kid, though Mother stopped making it for some reason. I make it once a year for old time sake. It’s wonderful.

Swiss Steak can be really good and quite tender too. I had never heard of it before, but it was one of the first home cooked meals an older friend made for me after moving to America. While sitting in her kitchen watching her prepare it, she said the trick was to pound as much flour into the meat as it would take. She used a smooth tenderiser to pound it in.

When we were kids, my mother would sometimes make a batch of Penuche Bars, basically brownies using brown sugar instead of chocolate.

A blancmange beat a Scotsman to win Wimbledon in a Monty Python episode. I think it's more a European dish. Isn't it just what we'd call vanilla pudding?

I hate them both - but my mother made multi-layered "banana pudding" with vanilla wafers on top - and what she called "ambrosia" (tiny mashmallows, little oranges, coconut - oh I can't remember all the ingredients but it sucked.) This was the 1970s.

Blancmange in its most basic form is milk, sugar and corn starch, with some flavoring like vanilla or cinnamon. I remember it in the same category as tapioca and rice puddings.

Not a meal but a delightful sponge pudding cake. I give you . . . Spotted Dick

Both Swiss Steak and Pepper Steak can be excellent - it all depends on the cut and quality of beef that you use. Flank steak is really an amazing cut for both dishes, although it seems to be a much pricier cut now than ever before (it used to be cheap when I was a kid - I swear). Another key is to really know and understand the direction of the grain in the steak that you use. You have to cut as against the grain as possible (remember that direction varies from one part of a large cut to another). The absolute worst thing that you can ever do is end up cutting with the grain (rubbery shoe leather). Yes, cubed steak can actually be quite tasty every now and then also. Obviously a cubed steak that was cut from the sirloin is far better than one cut from the round. Sadly, they rarely specify unless you go to a real butcher.

You don't have to buy it in a can, you can make it yourself. It's a British treat. Well, who else would invent such a thing.

Yorkshire Pudding

Do they still make penuche anywhere? I haven't seen it in years!

And if blancmange was ever popular in the US, it's place on the menus of fashionable restaurants has been taken by Panna Cotta. Which is insanely tasty, done right.

I adore Yorkshire Pudding.. I make it everytime I do a roast. It is simple and easy. My mum and gran always let the roast beef drippings fall into the pudding. Much better than its cousin, the popover.

My favorite ever to make from scratch. Delicious and just the perfect creamy bite.

Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar.

Crème brûlée is delicious, but hardly obscure. It does require a certain degree of patience when ordering.

R181 most everyone I have made it for has never eaten or heard of it.

I agree with R181 - it is a "go-to" dessert option at most of your chic French, "New American" or nicer steakhouse-type restaurants (among others). That said, it was more popular in the in the 1990s (at least in the US). Where do you live R182? I would designate creme brulee to be a very mainstream dessert even now.

Patient?!?! Do you know who I am ????

R95 the salt cod dish is probably delicious, but finnan haddie is cold-smoked haddock, is it not?

Cootie Pie

Lovers of baby animals will be way past insulted when they find out what's in this dish

Thanks R151 aka Swiss Steak Guy

It was very much a make-do situation for us too. Mom was a working widow and there was a lot of po' fokes cuisine on the dinner menu. Creamed tuna on buttered toast, fried leftover Sunday spaghetti (ugh..sorry Ma), SPAM w/ mac & cheese. Mom was actually an excellent cook (my grandmother was a genius, however) but she made what we could afford.

R169 has described the basis for my recipe-I usually use top round, cut to serving-sized pieces then pounded to about half its original thickness, keeping it dusted with flour and pepper and a bit of salt.

Again, thanks for the reply.

Floating Islands. There was this French restaurant in NYC that was really like a cafeteria in some ways. This was 80s and I was really young so I don't remember but I do remember they served FLOATING ISLANDS. It was a delicious and mysterious dessert.

J'adore les îles flottantes, r188.

Palmiers.

My mother made Salisbury steak quite often. Served with a Jell-o salad. Delicious.

Sherry trifle

Eggs Goldenrod! We had this sometimes instead of the standard breakfast-for-dinner fare. My mother grew up eating it and it was a favorite of hers. I still make it about once a year. It's very comforting and good to eat if your tummy is out of balance.

Wow it took 191 posts before someone mentioned Salisbury steak

Coq Au Vin! Phyllis Stephens is a fan.

R3, my mom did. She used pancake batter and fried zucchini slices in oil.

Mom used to make Salisbury Steak and Swiss Steak, too. I love this thread, such fun contributions that bring back happy memories.

Isn't Salisbury Steak basically the same as meatloaf, but formatted differently?

Have Beef Stroganoff or Beef Bourguignon been mentioned? My mother made both. They were tasty!

Sponge cake is the only cake I don't like, unless it is dringed in red jello.

Every Friday night until her death in1999, we were expected to go to my grandmother’s for hot dogs, baked beans, and brown bread. There was always a relish tray with piccalilli, corn relish, olives, pickled onions, sweet pickles, and celery and carrot sticks. Fall/winter dessert: Indian pudding with vanilla ice cream. Spring/summer: Grapenut ice cream with a fan wafer. There was no deviation.

It sounds so ancient now, but I’m sure there are people my age still eating the same thing, only on a Saturday, which was the traditional baked-bean day.

"Dringed," r200?

"Piccalilli," r 201?

R166 the concept of “Lemon Snow” intrigued me, because I had never heard of it. I went on YouTube, to see if there’s was an instructional video, but no luck. A Google search brought a few recipes, with the only legitimate website being Cook’s Country. I just ordered the entire, bound 2012 annual to get that recipe. Hopefully, I’ll be a new convert to this old time dessert.

I don't consider lamb an obscure or older dish. All my life every supermarket I've been to has all kinds of cuts of lamb, especially leg of lamb at Easter time. Almost every restaurant I've been to, excluding places like Chinese, Italian, have lamb chops or leg of lamb or even lamb stew on the menu.

It was one of my grandmother's holiday desserts, r204, with creme Anglaise. Plus panna cotta. None of that pumpkin pie shit for her family.

R201, baked beans and hot dogs was one of my mother's regular meals. I like a bit of mustard on the side.

A friend still brings a giant bowl of Pink Fluff to parties.

R203 -

I love Steak Diane but my husband won’t eat mushrooms.

Escargot aka snails swimming in garlic butter. I don’t see that on menus that often anymore.

Veal Prince Orloff

"The Epicure's Supreme Shellfish Casserole of Curnonsky, The Prince of Gourmets"

I kid you not.

A recipe from The Auberge of the Flowering Hearth by Roy Andries de Groot

It is the most amazing dish I have ever made. It took three days!

Lobster Thermidore. Delicious and rich!

R140. Not a chain, but we have a place here in Dallas (Addison), called Table 13 that features some of these dishes on their menu. It’s really REALLY good. The steak Diane is to die for.

Steak Diane is actually delicious. I prefer that they use filet/tenderloin though and NOT over-cook it. Steak Au Poivre Flambe can really use any number of sauces of your choice - it used to be done at table-side back before I was born. These days - just get a delicious, tender cut of beef that is thick enough to sear really well on both sides yet not over-cook. Use the drippings and browned butter to make an amazing sauce with either wine/brandy/broth/cream/mustard/seasonings/etc. and you are done. Delicious.

r208 That looks like the stuff McDonald's uses to make burgers, just with pecans and a cherry.

One's cak must be dringed, R202.

I thought everybody knew that.

An upvote each for Salisbury Steak and trifle.

Offering up St. Honore cake. It'd be lovely right now in this *&($!@)&% heat!

Love this thread.

Never underestimate the comfort derived from baked beans and ham with Cole slaw and corn bread.

I agree with the corn bread - but the most tasty and decadent version is hoecakes.

Not really a meal (for most of us), but a wonderful dessert. My Mom taught me to make profiteroles and chocolate eclairs with real choux pastry (the eclairs I see for sale never seem to us the correct dough).

I could make a meal of those, r222.

Steak & kidney pie.

R223, The nicest thing about them is that the dough itself isn't sweet, and you can control how sweet the filling and topping is. I never make them very sweet. I like using dark chocolate, not too sweet, for the topping.

R222

LOL R224! Your post reminds me of Jane Fonda serving that "delicacy" to J-Lo in Mother-in-Law.

I always asked my mom to save me her rejected cream puffs-I'd toast them or make sandwiches out of them.

Delicious, and nutritious

R200 You would most certainly enjoy treacle cake then. You ought to give it a try.

There's a great restaurant in San Diego called Born and Raised. They prepare several dishes tableside, including a Ceasar salad and Steak Diane (with filet).

Bubble and Squeak with Ham

Hell yes R230, but the pic looks like someone let it sit too long and it got a bit scorched... hate when that happens.

I was subjected to beef and pork tongue as a child. I have to say that I still make one from time to time. People who don't know what it is typically say how delicious and tender it is; then you tell them and the gagging and vomiting noises start. I still enjoy it every few months.

I will not, however, eat it on crackers with mustard. Sorry, mom.

Hasenpfeffer

It's true, R232, I had cold sliced beef tongue once, and it was the tenderest, mellowest, most delicious cut of beef I ever tasted in my life! And once someone told me what it was, and I looked at it and realized the "rind" had taste buds on it, I couldn't eat another bite.

But I was polite about it. No gagging noises.

R220, don't put sugar in your cornbread. Just a gentle reminder to all from below the Mason-Dixon line.

Video for R233

Corned beef hash — so simple and good diner-style fare. My mom used to make it for us.

I prefer sugar in my cornbread. My favorite recipe comes from the back of the Indian Head Yellow Cornmeal bag.

[bold]Golden Yellow Corn Bread[/bold]

1 cup Indian Head Yellow Corn Meal

1 cup all-purpose flour

¼ cup sugar

1 teaspoon salt

3 teaspoons baking powder

¼ cup oil

1 cup milk

1 egg, beaten

Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9”x9”x2” pan for 20-25 minutes.

Anything with molasses in it. Molasses is criminally underutilized these days.

Uhh R183, betraying class roots …. everyone at Magdalen knows of it.

[quote]Crème brûlée is delicious, but hardly obscure. It does require a certain degree of patience when ordering.

"Patience when ordering"? Why?

Tourtière Pie

r235 I know what you're saying. Food for thought: there was an article (on Serious Eats, I think?) a while back about the kind of corn we get now vs. before, and why a teeny tiny bit of sugar is not inappropriate for bringing back some of the natural sweetness that's been taken away by the Big Ag monster. I personally add about two teaspoons per cup of cornmeal-flour mixture. I also use almost all cornmeal and very little flour.

r181 r240 Crème brûlée is one of the quickest desserts to plate and send on its way.

Yeah, r243. That's what I thought.

R234, I hear you! However, you are supposed to take the cooked tongue and dip it into ice water. The gross rind peels off completely.

r232 When you are eating tongue, how do you know when to stop chewing?

Corn fritters anyone? Used to love those things, with or without syrup on 'em. My mom used to make them frequently, she used the recipe from the classic 3-ring binder Betty Crocker cookbook, the one from the early 50's. I remember she had saved up enough boxtops to send away for one. When my grandmother made them, she used pancake/waffle mix, but made it thick, so the fritters would hold together when they hit the hot oil. Extra tasty if you poured a little bit of pancake syrup on them once they were fried.

Beef stew was a fave in our house, and always prepared in a pressure cooker. If stew was for dinner, we'd splurge on a big loaf of Italian bread so we could wipe our plates clean and not miss a drop. Marcia Adams, the author of "Cooking From Quilt Country" has a terrific recipe for a baked beef stew. Couldn't be simpler, since you don't brown the meat beforehand. The only addition I make is to add some fresh mushrooms.

LOVE Swiss Steak. Doesn't pay to splurge on the more expensive cuts of beef. Bottom round or chuck is much more flavorful, and will be quite tender once it's been hammered into submission with a meat tenderizer. The recipe includes onions, red and green bell peppers and carrots, everything cut into strips, with just a little bit of tomato sauce or puree. GOTTA' have mashed potatoes with it.

Not a meal, but boiled dressing is due for resurrection.

My family used to serve sliced tongue with a vinaigrette. It is good, but it and brains are the two meats where what they are gets to me on a visceral level--images of my tongue being yanked out enter my head and I just never want to eat it.

r248 The tongue will enter your head either way.

Gruel.

If you think lamb chops are old-timey, I guess you might be new to stew with dumplings - chicken or lamb or beef, didn't matter. It was one of my favorites of mom's many dishes. She made stew in a big dutch oven on the stove and then when it was close to done she dropped dumplings on top to steam/cook. Oh man, have some of that starchy goodness, and grow up big and strong.

Cornbread question: Do you think the addition of jalapeños is heresy?

Yeah, we'll pass on the molasses. But thanks.

I don't think the addition of jalapeños is heresy. I know it.

Doesn't bother me, r252. I like cheese and corn, too.

r252, I am a 5th-generation Texan, currently living in Austin, and I can assure you that adding chopped jalapeno peppers to cornbread is NOT heresy. Just depends on what you're after.

At my grandmother's house, there were two types of cornbread on the table - sweet buttermilk cornbread muffins and cracklin' cornbread muffins - two different animals and both equally delicious.

I used to call this "Chicken Mozarella" and made with fresh moz' it's amazing.

I have a recipe for garlic naan, that a woman from Delhi gave me, and cooked over an indoor grill. Best thing with dal or curry, ever.

There was a recipe book in my house, growing up, that included Yankee corn bread that used maple syrup as the sweetener and plenty of butter. I remember it as moist and delicious and better than any other version I ever had.

Great thread, OP. I've been calling it the "Happy Meals" thread.

R241, growing up in French Canadian neighborhood, I have to agree: Tourtiere.

R239, LMFAO!! :-)

My favorite dinner is a couple of gimlets and my nerve medicine.

F__k Mrs. E. B. Whitfield!

Ever had fried spaghetti?

Ham and Bananas Hollandaise, anyone?

Here are the menus from the legendary Chez Cary, a high end restaurant that was in Orange, California in the 1960s and 1970s, very close to a wealthy part of Santa Ana, California. We lived in Orange but I never ate there. My sister did once, on a date with her boyfriend. Chez Cary was considered the best restaurant in Orange County during the time it was in business.

The menu shows a lot of the dishes popular at that time; things like Veal Oscar for $7.75 and Chateaubriand for Two for $21.00. These are 1970s prices. The famous Ambrosia restaurant in Newport Beach was basically a copy of Chez Cary, even down to the red velvet chairs, strolling musicians and menus with no prices for the ladies.

Are oysters Rockefeller considered older? They are amazing.

R265, thanks for posting. I used to eat at both of those restaurants with my parents. There was a third similar place, The Stuff Shirt right on the water in Newport. My dad loved their Veal Oscar. The restaurant is long gone, but fortunately the building wasn't torn down- it's fabulous in that 60s way.

r265 it's interesting how many of the dishes on that menu are low carb. Were restaurants less carb centric back then? or just the high end ones?

Here's a fun link. 55 Vintage Recipes from the 1950s Worth Trying.

R268, I didn't post the menu, but having been to my share of restaurants like Chez Cary back in the day, I imagine there was plenty of carbs from the ever-present bread basket.

Are there nice parts of Santa Ana anymore?

POOTEEN

R268, I think high-end places like Chez Cary didn't feel a need to fill up the plate with carbs back then. Nowadays restaurants load up the plate with cheap carbs like rice, bread, potatoes, pasta, etc., to present more food to the diner without spending a lot more.

R268, I think high-end places like Chez Cary didn't feel a need to load up the plate with carbs. Nowadays a lot of restaurants fill out the plate with cheap carbs like rice, bread, pasta, potatoes, etc., to present more food without much extra cost. But expensive places don't seem to do that.

Another vote for Tomato Aspic, especially with baby shrimp and homemade mayonnaise.

Yes, there is a beautiful part of Santa Ana with beautiful mamsions. It's surrounded by shit though.

Lasagna, with sausage.

Mac and cheese with just mac' and really old, stinky NY cheddar (the orange kind) and breadcrumbs.

Yes, there are a few nice old neighborhoods with tree-lined streets in Santa Ana. But as always, the best neighborhoods have the highest prices. This house sold for $829,000 in 2014.

French cooking isn't carb-centric to begin with.

Explains why they are so thin r279

Go ahead R280, just a little bit, and not everyday!

croquembouche

Crêpes Suzette

Avoid the barbacoa, R234.

Crab Imperial. Just saying its name is refreshing enough..

French cooking is not carbcarb-centric?

Do people still eat blancmange?

R265, Those menus were inspiring! I want to try every dish!

The food in France and in Italy and Greece, even more carbcentric, is real food, food the way it's been grown for centuries. There are no Frankenfoods in their foods. They also walk alot, but even people in wheelchairs there are thin. Things that are allowed to happen to food in the USA are illegal in most of Europe.

Chez Carey - frog legs...

I don't recall those being offered even in France in the past thirty years...

We had frog legs in Paris, 1985 . . .

And Escargots à la Bourguignonne this past December aboard Ruby Princess® -- they were actually quite good!

Escargot, yes. Frog legs, no.

1985 was 33 years ago.

r291 Tastes like chicken.

R294, frog's legs really don't taste like chicken, though, do they? To me they taste more like catfish. There's definitely a "from the water" flavor there. However, the texture is much more like very tender chicken. And it looks like white meat instead of dark meat. But there's still that from-the-water taste.

I do love frog legs.

I do believe this depends on where the frog was from. I grew up in SE Asia, where frogs are caught for food in rice paddies when the soil is just wet enough, not too flooded, not yet dried out. (In that sense, they are seasonal. They are small, so they are served whole, bones and all, not just the legs. The small bones are nice and crunchy.) It tastes like chicken. ;-D But I've had it elsewhere, and I know what you're talking about. Whichever kind, I love them too!

I fall in-between on frogs legs--the one time I had them (in Mexico) they tasted like watery chicken. Wouldn't eat them now because of the issue with declining frog populations, but I supposed farm-raised (do they have frog farms?) would work.

[quote]I fall in-between on frogs legs

That would be the frog's crotch!

I grew up in north Florida and we had healthy populations of those giant bullfrogs living in the golf course ponds in my neighborhood (lots of houses surround golf courses in Florida - perhaps more so than any other state). They were gigantic and really beautiful creatures, but they did tend to startle the Hell out of you when you walked around the ponds at night; when they since fear they leap 15 feet or so into the water and the splash is like a middle school boy doing a cannonball right next to you. I like the taste of frog legs personally (quite common in Creole cuisine), but I always did wonder about the frog populations even as a kid. They used to be around for sure, but not in huge numbers by any means. No, I did not know of anyone who killed and ate frogs - but we all knew that frog legs came from the huge bullfrogs vs. some little tree frog (we have TONS of those in Florida too).

Si tried frogs' legs once at a French restaurant; I did not care for them. Perhaps I felt confused, chicken or fish? I do love frogs though, and enjoyed playing with them as a boy. Some are really beautiful, so colourful and tiny.

r296 I think the Brits make a chocolate-covered candy with the small ones. They leave the bones in; otherwise, they wouldn't be crunchy.

Other than liver and in sausages, most white Americans don't do innards as the Europeans do. We don't sit down to a plateful of kidneys or chow down on brains.

Even in the olden meals, it was stuff like Pancakes Barbara and Steak Diane.

Agreed, R2. But add all animals to that.

"Literally," OP? Why add that? Do you mean "definitely"?

Ham salad or roast beef salad - two sandwich spread-type items that have gone by the wayside. I actually love roast beef salad, made with a bit of horseradish and a lot of scallions.

Kippered herring - yummers

Love kippers R306. What truly fell out of favour was bloater paste for brekkie .

r307, I'd never heard of bloater paste and looked it up. I think I'd like it a lot. Is it mild or more fishy?

It all depends R308, some are better than others really... like sardines. Some is cleaned more, some a bit salty. My grandparents always had it at the breakfast table. They usually had Sainsbury's.

r305 In my husband's small hometown, ham salad used to be a staple and a lot of the moms made it at home, but it was also available at a local markets. The secret to the "ham" salad was that it was made with ring bologna. Everybody knew it, everybody used it, everybody ate it, but it was still called ham salad. On squishy white bread with mayo, natch.

R301

R310 - where the hell was this small town?

Its Shake & Bake.....and I helped!

Rouladen!

Putting Fizzies tablets in your mouth.

Roasted Kielbasa & Sauerkraut. I always rinse the Sauerkraut first, and I typically throw in some peeled and quartered potatoes as well.

Italian Greens - basically just some Escarole sauteed in olive oil, with some garlic, a pinch of red pepper flakes, S&P to taste. I usually serve them with some roasted Hungarian Wax Peppers on top. Great side dish.

Fresh Polenta topped with a thick Meat Sauce, and plenty of grated Parmesan cheese on top. Super filling and a nice variation from pasta. Plus you can save the leftover polenta in the fridge and slice it up the next day and fry it in butter, then top it with gravy, for breakfast.

R316 here, sorry, I meant to say syrup, not gravy. My bad.

T-bone, Baked Potato and a salad. Nothing better.

r318 = most boring meal of the thread so far

R313 I used to be their biggest fan of the BBQ glaze. Kraft sadly "improved" the recipe and ruined it. They do not even sell it anywhere near where I live. The new formula was so poorly received online, I think they just discontinued it altogether. It was probably chock full of terrible things, but was delicious.

I love making cold sandwiches with leftover stuffed cabbage or stuffed peppers, btw.

Another slight variation is stuffed banana peppers filled with Italian sausage, covered in a good quality pasta sauce (I prefer Classico brand by far). You could go hot or mild with both the banana peppers and or the sausage, depending on your taste. You simply baked them in a covered baking pan until the peppers are tender. Aside from removing the tops from the peppers and scooping out the seeds, I will also run a cut down one side vertically, to make it a little easier for them to stuff. Similarly also great cold the next day in sandwiches, with some extra parm on top.

Haluski. It's just braised cabbage, caramelized onions, some garlic powder, salt, pepper, and tons of melted butter along with egg noodles. (I very much prefer the No Yolks brand, as they're lighter and not as dense). I live in NE Ohio near the PA border. Around here it is commonly served as a side dish to fried fish for Lent, but over in PA it's also common to add crumbled bacon to it.

Stuffed pork chops in gravy. Nothing fancy here, just get some thick cut porn chops, butterfly them, then stuff them with some prepared Stove Top stuffing, top with a jar of pre-made Heinz gravy and bake in a covered dish until done. Serve with a side of steamed frozen mixed vegetables. I don't add any extra salt, since there is plenty in the stuffing mix and the gravy.

Here's an older meal you'll probably no longer be able to try. I don't know if you can even find it anywhere anymore (because of concerns with mercury poisoning), but I loved blue marlin as a kid many decades ago.

We didn't have a lot of money growing up, but going out to eat was something my parents did for us kids every so often---to treat ourselves, to brush up on table manners, to learn to behave in public, etc. We once went to this restaurant that served blue marlin. You could have it as a steak, or you could have the belly. I had the steak the first time and enjoyed it very much, so much that I begged and begged and begged for us to go back. It took a long while but we did! I had the belly the second time and enjoyed it even more, nothing like any fish I have ever had before or since. Honestly, I don't even remember what came with it. The fish was more than enough.

It's possible that I'm romanticizing a bit. The passing years may be playing tricks with me. But I remember details about those two wonderful dinners that saw me through many bowls of instant ramen during grad school.

I have never seen Couer A La Crème on an American restaurant menu, but it's delicious. Cream cheese, crème fraiche, and other high-fat dairy products combined with a smidge of sweetener and strained to give it density, and served with pureed strawberry or raspberry sauce.

I recommended it to a friend who's on a ketogenic diet and who wants a lot of fat in her diet, and who isn't allowed any fruit but some kinds of berries.

I lived with a Frenchman and consider myself to be fairly "well-read" when it comes to foods, but I've never had Couer A La Creme, r325. Is the texture like a whipped cream cheese? Or more cheesecakey?

r326 I'm not r325. It's basically a no-bake cheesecake. I don't know its origin but the use of cream cheese makes me wonder if it's French as the name would suggest.

Pardonnez-mois, R327

Yeah, couer a la crème is very dense, a cross between cream cheese and cheesecake, it's sort of like an eggless cheesecake. It's less sweet than cheesecake, which is why it needs the berry sauce.

It's very easy to make if you start a day or two ahead to give the straining process tie, and if you use a smidge of artificial sweetener, allowable on keto diets.

It's traditionally made with fromage blanc, r327. Cream cheese is just an easy substitute for something that's more difficult to find.

What about fried Scrapple?

R331, I think scrapple and goetta are pretty regional specialties. They're both common and readily available at my local grocery where I live (Ohio), although I don't eat them myself. My Mom used to make goetta from scratch: I still have her recipe. One dish that I really miss is "city chicken", which is chunks of pork cooked on wooden skewers. The groceries around her to use sell them in the meat department, along with the wooden skewers, but I haven't seen it for sale for many years. I could probably just buy some pork and wooden skewers and improvise, though. I thought city chicken was pretty much a Midwestern dish.

r330 Ah. Thanks for the info. Explains the need to strain. I doubt you'll get a lot of runoff that can't just be blotted out if you're using cream cheese.

Salmon croquettes!

Has egg, bacon, sausage, and Spam been mentioned yet?

[quote]My mother would serve Swiss Steak on occasion. I detested it. You all, however, might find it tasty.

It is still one of my Mom's signature dishes. I love it. When cooking for a group gathering, people almost demand that she make it.

R332 I have had Haluski many times, with fresh parsley on top. Delicious with a ton of butter! Thanks for the name, as I had not a clue what it was called.

You type old AND fat, OP.

You type hangry R 338! Go ahead and have a snack.

Steak tartare!

Corned beef hash (out of the can if they still make it) with a fried egg on top - on the side, biscuits made from that refrigerated dough

R129 is posting from 1951.

Ham salad was made with ham when I was a kid, not bologna. I like bologna, especially Boar's Head, but not in a salad. Now I do love a bologna and ham hero with shredded iceberg lettuce and sliced tomatoes and lots of mayo. I don't have it more than once every few years because it is way too high in sodium, even if you use lower sodium cold cuts. It takes a lot of ham and bologna to fill up a hero or all you're tasting is bread. Besides, the lower sodium ham and bologna don't taste as good. It's also way too high in fat, not the ham, but the bologna and mayo. I never tried ring bologna but I've heard of it and saw a picture. It looks good. I think it would be good on the side with eggs and home fries.

The flyover queen element is strong in this thread.

Have you people not ever dined with actual foodies or visited an urban area in the last thirty years? Are you really in love with 1950s postwar trashy food?

Fuck off r344

It’s fun to reminisce

R343 I like the Dietz & Watson beef bologna, or Scott Peterson Veal bologna. Any Kosher bologna is always top notch too. R344 is unfairly characterising many of the dishes on this thread. Not every meal that is enjoyable has to be trendy or expensive. Anyone calling us "flyover queens" just announced his own queenly status. Obviously not everyone grew up with money, but they still have fond memories of tasty dishes their mums or grans cooked up with love for their families. There should be plenty of old-school dishes here that are sophisticated enough for even the most discriminating palates. You're just nasty and crapping on others' yum. Go to a mean queen thread.

Perhaps R344 did not read the title of the thread?

Danish Rødgrød med Fløde. Practically unknown in the U.S.

Bananas Foster is hard to find except in New Orleans.

A particularly Nordic/ upper midwestern torture: Lutefisk soaked in lye, gelatinous, smells like death. A christmas treat.

Anyone mention this yet?

r349 Bananas Foster is wonderful! Also easy to make and with no hard-to-find ingredients.

R350 - that stinky fish dish is even more notoriously smelly than Limburger cheese. Both are seen only in the Midwest as far as I know. Both smell far worse than a burning diaper.

R353, was that the movei with Farrah Fawcett?

R353, we refer to that dish as "The Cheryl " here on Datalounge.

[quote] Always had Swiss Steak made with cube steak. I loved it as a kid, though Mother stopped making it for some reason.

Mother stopped making it because she was going broke due to your appetite. She turned to selling her pussy down at Cutpurse Alley.

-r230- That looks like an animal that's been hit on the freeway! Ugh.

Hluska made with pancetta and good egg noodles is soul- satisfying, delicious, (and cheap! And quick!) on a cold day. Can't wait for fall to get here!

Taylor ham 'n' cheese 'n' fried egg on a hard roll.

There's a Ukranian restaurant in town that serves comfort food. I usually have the cold borscht with sour cream and dill, then the stuffed cabbage with brown gravy (not graxy) and mash potatoes. I haven't been in years and used to go about twice a year. I make my own stuffed cabbage with a bit of tomato paste or sauce over them, which is how my family did it but have begun to bake with raisins on top after I encountered that in another restaurant.

r349, I first heard of Bananas Foster in Seattle, and I've had it lots of places.

The best banana dessert I ever had was in a Chinese restaurant on Race St. in Philly. It was warm banana fritters with some kind of clear delicious syrup over them. It was the late 80s early 90s. I know before 1992 because I haven't been back there since 1991. They also had the best lo mein I ever had.

I am loving this thread, but it really hits home with me in a way that makes me truly understand how old I am. Chez Cary is the "special night out" menu from just about every place my parents took me as a child. Sole Veronique was served at a dinner my father was invited to(and brought my mother and me) at the Greenbrier in honor of the President of some massive big deal company circa 1969. It was the first fish I ever truly liked.

The thing is until this thread I never really realized that all those dishes have gone the way of the dodo bird and Glenn Miller records. It's progress, but it's sad too. I will wager anyone that half of those "fancy" entrees are actually better tasting and more memorable than much of the stuff featured at Michelin star restaurants today.

Cream Cheese Pie

Blend together 8oz cream cheese and 14oz can sweet condensed milk until smooth. Add juice of one lemon and mix well. Pour over graham cracker crust, top with one can of cherry pie filling, and chill for two hours. Use cheap store-bought ingredients only, nothing fancy! Entire pie is a single serving.

r362 Fried bananas are an Indonesian dish now served in many Asian restaurants. They are delicious - but they aren't exactly old and obscure.

R201 couldn’t make up a more classic New England menu if they tried.

Now I’m homesick.

r366, that menu makes me glad I'm not from New England.

r364 The first part of your recipe is basically no-bake cheesecake.

That Cream Cheese Pie sounds ghastly.

R2 types fat. People who eat only elderly animals are disgusting.

"I had no idea people eat lamb. "

Did you just hatch from an egg, OP?

R340 Another Tartare fan here, but prefer the German version Hackepeter (made with steak, not pork) sans raw egg, raw onion, capers, and a dash of Maggi on good rye.

^^^ is why Germans had those yucky shelf toilets.

The worms crawl in, the worms crawl out...

r372 I thought Hackepeter was made with pork, not beef.

Term applies to the dish made of beef too R374 . I don't care for raw pork myself.

r375 What's the difference, then, between steak tartare and beef Hackepeter?

R376 Not much really, except the German way is served on buttered rye bread, egg very often is optional where the French always include it. (many French mix it in too) French versions don't include Maggi seasoning either. (similar to soy sauce with a beefy/yeasty flavour) In some parts of Germany there is a 60/40 or 50/50 mix of beef & pork respectively. I think it much safer to consume with no raw egg/raw pork. Many younger Germans feel similarly.

A cup of black coffee and a sidecar. Best breakfast yet.

Those of you here who thinks it's funny or clever to say you type fat or type old are neither.

We used to visit our terrifying relations in Connecticut for holidays and I unearthed one of the menus recently (from around 1986 or so).

Evidently, for a gathering in January we enjoyed:

Cocktails

A selection of chilled raw oysters

A selection of artisanal cheeses

Foie Gras

Celery and olives

Bacon-wrapped asparagus bouquets with toasted almonds

Sautéed sweetbreads with capers in a lemon-champagne sauce over a salad of wild lettuce

Cheese soufflés

Ribeye steak, individual Yorkshire puddings, Brussels sprouts with chestnuts

Mixed berries with champagne

Post-prandial

Figs

Whiskey

Coffee

Throw up

Pass out

The last two items were implied rather than directly stated.

A personal vote for a divisive drink: the prairie oyster.

I love them, but understand if I am alone.

Not to be confused with the Rocky Mountain oyster, which is disgusting.

I love hosting 2-3 other couples for Raclette. (I have two Raclette grills.)

I roast, or even boil, a half pound per person of fingerling or baby Dutch yellow potatoes, thinly slice good quality beef tenderloin and a variety of cured meats, and put out many hunks of cheese as one can fit comfortably on the table, with a few baguettes. It's a lovely communal meal to share with friends, a few bottles of wine, and light conversation.