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Foods That Are No Longer Popular

Egg salad used to be a standard. When's the last time you saw it on a menu? Nobody under 50 eats egg salad.

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by Anonymousreply 506Yesterday at 12:13 PM

Lamb Fries

by Anonymousreply 105/02/2021

I think a lot of Boomer era food is no longer in favor. Like a big slab of meat, gravy, etc. glad Egg salad died: that stuff smells like shit.

by Anonymousreply 205/02/2021

Diners probably still have it on menus and Citarella's and Whole Foods sell ready made egg salad sandwiches here in NY.

by Anonymousreply 305/02/2021

Wedge salad with Roquefort dressing.

by Anonymousreply 405/02/2021

I make egg salad with Trader Joe's hard-boiled eggs (easy), mustard, onion powder, salt and pepper and tarragon. It is great to have around as an alternative to unhealthy snacks. I wouldn't order egg salad at a restaurant for some reason--maybe that scene from the 70s' The Heartbreak Kid.

Oh, sorry--to answer OP's question: coffee cake

by Anonymousreply 505/02/2021

Rocky Mountain Oysters

by Anonymousreply 605/02/2021

Chopped Kitten Salad

by Anonymousreply 705/02/2021

Jell-O salads.

A small glass of tomato juice at breakfast (no, you alkies, Bloody Marys don’t count).

Pillows of shredded wheat

by Anonymousreply 805/02/2021

Spotted dick

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by Anonymousreply 905/02/2021

Shrimp, yams, foie gras

by Anonymousreply 1005/02/2021

Chicken divan. Tuna casserole. Rumaki.

by Anonymousreply 1105/02/2021

Faggots

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by Anonymousreply 1205/02/2021

Egg salad sandwich is still popular, e.g., the Japanese egg salad sandwich.

Plus, it's delicious, IMO. How is boiled egg, mayo, and white bread going to go out of style? I don't think so.

by Anonymousreply 1305/02/2021

No mayo, R5? Sounds kinda dry. I add curry powder to my egg salad as well.

by Anonymousreply 1405/02/2021

Deviled eggs.

by Anonymousreply 1505/02/2021

Fro Yo from The Bigg Chill

by Anonymousreply 1605/02/2021

Curried eggs

by Anonymousreply 1705/02/2021

Jellied eels

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by Anonymousreply 1805/02/2021

Liver and onions

by Anonymousreply 1905/02/2021

German chocolate cake.

by Anonymousreply 2005/02/2021

I've seen curried eggs at Indian restaurants: basically, hard boiled eggs instead of chicken or lamb!

by Anonymousreply 2105/02/2021

R4 thank goodness. I never understood people ooohing and aaahing in restaurants when they would order the "wedge salad" and pay a silly amount of money for it.

FFS, go home, quarter a head of iceberg lettuce, spoon over some dressing and crumble your bleu cheese of choice over the mess. It really didn't merit as much as 1 ooh or an aah.

by Anonymousreply 2205/02/2021

Frogs' legs

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by Anonymousreply 2305/02/2021

Chicken Cordon Bleu. I'd still eat it, though. Yum.

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by Anonymousreply 2405/02/2021

Chicken Kiev

by Anonymousreply 2505/02/2021

is aspic still a thing?

by Anonymousreply 2605/02/2021

I still see Deviled Eggs on menus at restaurants.

by Anonymousreply 2705/02/2021

Fondue.

Welsh rarebit.

And this monstrosity at the link.

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by Anonymousreply 2805/02/2021

Scotch woodcock

by Anonymousreply 2905/02/2021

My mother has a friend whose favorite food is Stouffers rarebit.

by Anonymousreply 3005/02/2021

Mock turtle soup

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by Anonymousreply 3105/02/2021

Carrot cake. I still like it, though.

Red Velvet cake is something I never understood. Yes, it's red & has cream cheese frosting. It has cocoa powder in it but doesn't taste like chocolate.

by Anonymousreply 3205/02/2021

Casseroles, in general.

by Anonymousreply 3305/02/2021

Carrot Cake and Red Velvet Cake are featured in every common and gourmet bakery in 2021.

by Anonymousreply 3405/02/2021

Yes, I know Red Velvet cake is popular, but I didn't know carrot cake was.

by Anonymousreply 3505/02/2021

Red Velvet has vinegar and buttermilk in it, which gives it a tangy-ness. Chocolate Cake isn't as acidic.

by Anonymousreply 3605/02/2021

Yes it is featured in virtually every cake bakery in the US.

by Anonymousreply 3705/02/2021

Every deli in the NYC tri-state area offers egg salad every day.

Deviled eggs made a comeback when low-carb diets became popular and are once again a staple at many bars and restaurants.

by Anonymousreply 3805/02/2021

[quote] Red Velvet has vinegar and buttermilk in it, which gives it a tangy-ness. Chocolate Cake isn't as acidic.

Who the hell prefers a bright red, tangy chocolate cake to a regular chocolate cake.

by Anonymousreply 3905/02/2021

Carob.

Carob ice cream, and carob-coated almonds, raisins, and malt balls used to be a staple of every health food store, and some grocery stores with a good "bulk bin" section.

Nearly impossible to find in the wild these days. It seems to have disappeared in the last 10 years or so.

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by Anonymousreply 4005/02/2021

R23 looks like the aftermath of a fire that occurred during a June Taylor Dancers performance.

by Anonymousreply 4105/02/2021

Funny R40, I was just reading a recipe blog, and the chocolate cake recipe had a comment "Can I replace the chocolate with carob?" And the blogger replied, "I don't know - I don't know what that is."

by Anonymousreply 4205/02/2021

Very rare to find butterscotch these days. There's a lot more caramel, which is in the family, but not quite the same thing.

by Anonymousreply 4305/02/2021

Black Forest gateau

by Anonymousreply 4405/02/2021

Deviled eggs have become much easier to make since grocery stores have begun selling hard boiled eggs that have already had their shells removed. Open the pack, slice them open, scoop out the yokes, mix them with durkees sauce, spoon the mixture back into the hollow of the egg, sprinkle with paprika, and you're done.

Turkey tetrazzini, green bean casserole, tuna casserole. These are things that people don't gravitate towards any more.

by Anonymousreply 4505/02/2021

Chicken roll

by Anonymousreply 4605/02/2021

It really is not so difficult to hard boil eggs and remove the shells...

by Anonymousreply 4705/02/2021

Tuna casserole - pretty easy to make with staples at home. I think it's actually pretty popular during the pandemic. Tuna, pasta, cheese, etc. Simple, easy to make, cheap.

by Anonymousreply 4805/02/2021

[quote]Who the hell prefers a bright red, tangy chocolate cake to a regular chocolate cake.

Children and anyone who was raised in the deep south.

by Anonymousreply 4905/02/2021

Graham crackers

by Anonymousreply 5005/02/2021

Swell! Now I have a craving for butterscotch pudding!

by Anonymousreply 5105/02/2021

Snails

by Anonymousreply 5205/02/2021

[quote]Deviled eggs have become much easier to make since grocery stores have begun selling hard boiled eggs that have already had their shells removed.

Fresh hard-boiled eggs taste better, and how hard are they to make, actually?

by Anonymousreply 5305/02/2021

Baloney.

Peeling hard-boiled eggs can be a hassle.

by Anonymousreply 5405/02/2021

This dishy host has a whole playlist of egg accessories to help you in the kitchen.

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by Anonymousreply 5505/02/2021

Jello salads

Watergate Salad

Swiss Steak

Fondue

Sanka Coffee

by Anonymousreply 5605/02/2021

Watergate? Do you mean Waldorf?

by Anonymousreply 5705/02/2021

R26 I was going to say aspic, too. It's basically a savory Jell-O salad but with meats.

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by Anonymousreply 5805/02/2021

My University cafeteria used to serve some version of Chicken Divan or Turkey Divan at every lunch and dinner.

It was disgusting - dry chicken/turkey swimming some gelatinous gravy and plopped on your plate with a disgusting mushy thud

by Anonymousreply 5905/02/2021

Cold cuts. My mom used to buy the Oscar Mayer variety pack. I remember liking the cotto salami with the peppercorns.

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by Anonymousreply 6005/02/2021

Perhaps Sanka as a brand name, but instant decaf is widely available.

by Anonymousreply 6105/02/2021

poached salmon

by Anonymousreply 6205/02/2021

I think cold cuts are still popular with children/teens.

by Anonymousreply 6305/02/2021

"Baked" things. Everything is now "roasted" or "baked off."

by Anonymousreply 6405/02/2021

Boiled meats

by Anonymousreply 6505/02/2021

Baked off???

by Anonymousreply 6605/02/2021

R57 - It’s Watergate Salad. It was very popular in the 1970s. By the 1980s, however, it declined in popularity.

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by Anonymousreply 6705/02/2021

Polynesian cuisine including pupu platters.

by Anonymousreply 6805/02/2021

Brown Windsor soup

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by Anonymousreply 6905/02/2021

This thread has made me nostalgic for an egg salad on pumpernickel and a steaming hot cup of Sanka.

In some cities Egg salad gets more menu time during Lent.

by Anonymousreply 7005/02/2021

I actually have always LOVED egg salad and my mother (who hates it) would always call me an “old biddy” for liking it. I ate a lot of it during quarantine since restaurants were all closed obviously. Too much of it actually, glad that phase of my life is over.

by Anonymousreply 7105/02/2021

Tang. It was advertised ad nauseam in the 1970s.

by Anonymousreply 7205/02/2021

Ambrosia salad, meatloaf and Sunny Delight

by Anonymousreply 7305/02/2021

Rice pudding

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by Anonymousreply 7405/02/2021

Also, yes deviled eggs have made a major comeback since the whole “comfort food” trend took off about 15/20 years ago. That, wedge salad, red velvet cake, and of course mac & cheese. A few more I’m forgetting.

As far as restaurants go you only see egg salad during tea time. Except at a coffee shop but coffee shop egg salad is disgusting - you have to go to a Citeralla, Morton Williams or a bagel place.

by Anonymousreply 7505/02/2021

R73 Sunny Delight is now called Sunny D.

by Anonymousreply 7605/02/2021

Shrimp R10?

Shrimp is still served everywhere. From high end dining places to Long John Silvers.

by Anonymousreply 7705/02/2021

[quote]Ambrosia salad, meatloaf and Sunny Delight

Goodness gracious, those are all staples at the Brady House

"Sam, I'd like another 6 lbs of ground beef."

by Anonymousreply 7805/02/2021

Prawn cocktail; avocado prawn

by Anonymousreply 7905/02/2021

I was hoping for the Tangwipes episode, but here's one for R72.

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by Anonymousreply 8005/02/2021

Pineapple chicken

Green Goddess Dressing

by Anonymousreply 8105/02/2021

Babycham

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by Anonymousreply 8205/02/2021

R77 I think s/he meant shrimp cocktail? I read somewhere that they used to be the most popular appetizers in the '60s,'70s, and '80s. But afterward saw a decline.

by Anonymousreply 8305/02/2021

They used to sell shrimp cocktail in a jar.

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by Anonymousreply 8405/02/2021

[quote]Boiled meats

[quote]Shrimp

2 HUGE staples among Black Louisianans, even now. Crawfish, blue or snow crabs, shrimp, boiled meats, corn, baby red potatoes, and halved lemons thrown in enormous pots with Cajun seasoning and gallons of water.

But don't be trifling and not change your boil water after the meat is done and removed, and you throw the shrimp and crawfish in the same water. You will be publicly embarrassed and called out your name.

by Anonymousreply 8505/02/2021

Shrimp (prawn) cocktail is still around, but you need to patronize CLASSY joints to encounter it!

by Anonymousreply 8605/02/2021

I love egg salad and I’m not even 40. That said, I would never order it at a restaurant because I can easily make it at home myself.

by Anonymousreply 8705/02/2021

R87 and it's probably cheaper to make it at home, as my mother used to say whenever we wanted to eat out.

by Anonymousreply 8805/02/2021

I have not been to a steak house in a while: are sirloin tips still a thing?

by Anonymousreply 8905/02/2021

[quote]German chocolate cake.

You’re just randomly listing stuff now.🙄

by Anonymousreply 9005/02/2021

Yeah, not an egg salad fan myself, but I think plenty of people (even some under 50!) still make/buy it to eat at home. It's just not something you'd order in a restaurant, with the exception of diners/coffee shops, which are themselves less popular than they used to be.

by Anonymousreply 9105/02/2021

Aspic. There are so many vintage cookbooks filled with different aspic recipes and they all look disgusting. I don't know that I've ever seen it on a menu.

by Anonymousreply 9205/02/2021

[quote]mac & cheese

Horseshit. That has never gone out of popularity and probably never will.

by Anonymousreply 9305/02/2021

R28, that ham/banana thing is hilarious and definitely a monstrosity, but I'm pretty sure it never was popular.

by Anonymousreply 9405/02/2021

Egg Foo Young

by Anonymousreply 9505/02/2021

Quails eggs

by Anonymousreply 9605/02/2021

If anything Mac n Cheese is wildly trendy.

In addition to butterscotch pudding, now I want egg Foo young!

by Anonymousreply 9705/02/2021

Corned Beef Hash

by Anonymousreply 9805/02/2021

Mac & Cheese is a big part of Soul Food culture.

by Anonymousreply 9905/02/2021

Yeah R94, from the 50s to the 70s, the burgeoning science of Home Economics churned out thousands of bizarre recipes, most inedible.

In that vein, this collection of 70s Weight Watchers recipe cards is worth a look.

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by Anonymousreply 10005/02/2021

Harvard Beets - when this appeared on the week's printed menu, at my Ivy school someone would invariably write in on the paper the word "off" next to it!

by Anonymousreply 10105/02/2021

The poster said Mac N Cheese IS popular as part the comfort food craze.

by Anonymousreply 10205/02/2021

I feel a pressing, nasty cunty need to shame you all for your enthusiasm about this dog-eared thread topic, a perennial favorite containing zero revelations.

Now for my contributions:

Pancakes Barbara

Grilled Pita Wedge Sandwiches

Crêpes Suzette

Oak bran whatever

Spinach dip in a pumpernickel bread bowl

white rabbit salad

nut loaf (predating "nut roast")

coffee can cake

Soupe à L'oignon with gruyere

stuffed cabbage, peppers, tomatoes

by Anonymousreply 10305/02/2021

Plover's eggs

by Anonymousreply 10405/02/2021

[quote]The poster said Mac N Cheese IS popular as part the comfort food craze.

Remember when Oprah stuffed her face with buckets of mac & cheese the weekend that BELOVED opened, because it flopped big time? That was the first time I recall that Oprah didn't have the Midas touch. Usually, everything she touched seemed to turn to gold. For example, her book club spawned many a bestseller and a book club craze.

by Anonymousreply 10505/02/2021

croque monsieur "at my Ivy school"

by Anonymousreply 10605/02/2021

R105 Yes I remember not least because it has been discussed weekly on DL ever since. How could we forget!

by Anonymousreply 10705/02/2021

In the early 70s my dad - a high school teacher - only got paid once a month. By week four there was no cash left and my mom had to improvise casseroles with whatever was left in the kitchen, - the introduction of Hamburger Helper and Tuna Helper around that time actually upgraded the taste of our month-end dinners.

by Anonymousreply 10805/02/2021

Consommé served straight up as a course.

by Anonymousreply 10905/02/2021

Lobster Thermidor

surf n turf platter

by Anonymousreply 11005/02/2021

Lobster Thermidor reminds me of Jackee from 227!

by Anonymousreply 11105/02/2021

Sherry Flip (cocktail)

by Anonymousreply 11205/02/2021

half "beef" half soy burgers which were served at my Public (USA Public) school in the early 70s because suddenly beef was expensive.

by Anonymousreply 11305/02/2021

[quote] Consommé served straight up as a course.

Consommé, ciggies, and the grapefruit diet kept us 70s moms skinny, darling.

by Anonymousreply 11405/02/2021

There is a place near me that I enjoy getting their croque madam R106, but I agree it is pretty obscure.

by Anonymousreply 11505/02/2021

I think Northern black folk don’t eat any of the offal foods like Chitlans that southern blacks eat. My Dad once told us “Slavery is over, so we don’t have to eat slave food any more.”

by Anonymousreply 11605/02/2021

Cervelas, steamed potatoes and white sauerkraut at Le Rosey

cervelas are the fat disgusting tasting hot dog-like sausage, among the worst in Europe.

by Anonymousreply 11705/02/2021

I don’t think people eat the deep fried fish like in the 1970s Long John Silvers, Arthur Treachers, etc.

by Anonymousreply 11805/02/2021

Canned ravioli. I can't imagine anyone eating it but I still see it in the supermarket and wonder.

by Anonymousreply 11905/02/2021

The French tripe sausage andouillette was the nastiest thing I ever put in my mouth!

by Anonymousreply 12005/02/2021

Chipped beef gravy.

by Anonymousreply 12105/02/2021

I have choked down a few servings of andouillette to be polite but it takes copious quantities of wine.

Asti Spumante was a popular and disgusting cheap wine decades ago in the USA. Now its pretty good if you get a fresh bottle in Italy.

by Anonymousreply 12205/02/2021

They don’t sell the egg salad you grew up with anymore - it’s now homogenous airy fluff that’s been put through a food processor. Then it’s spread on dry fortified bread. You should be able to see onion, stained egg-white, and pickle in the salad and receive it on rye or cheap white bread.

I’ve cooked for retirement homes, so most of the out-of-fashion cheap comfort foods still get heavy play - liver, swiss steak, turkey tetrazzini. However, most pork and shell fish dishes have been dropped entirely because they require an alternate for those who won’t eat them.

by Anonymousreply 12305/02/2021

Nobody much serves andouillette in France and Switzerland any more. Some brasseries serve it to keep credibility. Les mets are a hard sell but I'll order sweetbreads 1x a year just to remind myself how gross but delicious offal can be. Just like I order chasse (hunt) meat in season, just to keep my cred.

by Anonymousreply 12405/02/2021

Chicken chow mein, which I hate, used to be a thing, but thankfully it's only found on Chinese menus for those who actually like it.

by Anonymousreply 12505/02/2021

Pot Roast. Maybe it’s still popular in the Midwest but you hardly hear of people making a pot roast for dinner.

by Anonymousreply 12605/02/2021

Jello 1 2 3

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by Anonymousreply 12705/02/2021

I loved that stuff, R127!

by Anonymousreply 12805/02/2021

Tofu cheesecake, tempeh burgers

by Anonymousreply 12905/02/2021

DL Fattie here- you can find butterscotch pudding at Walmart in the frosting aisle, also tapioca, which my mom loved but always reminded me of cum. I haven’t seen butterscotch in the wild or restaurants in decades but get a hankering for it.

I eat egg salad if the eggs have been in the fridge more than a week, get a wire egg slicer to slice them thinner and cook firm so it’s not a gelatinous mess of egg or chunks of egwhite. Eggs that are too fresh are harder to peel. Put a splash of sriracha and cracked pepper in the mayo to give it a nice kick. I serve it on smoky toasted 9 grain bread.

by Anonymousreply 13005/02/2021

Humans

by Anonymousreply 13105/02/2021

Fois Gras

by Anonymousreply 13205/02/2021

pigeon with peas

by Anonymousreply 13305/02/2021

in the USA, lamb and mutton

by Anonymousreply 13405/02/2021

Lamb is still popular in parts of America but that's probably due to Greek cuisine.

by Anonymousreply 13505/02/2021

beanie weenie

by Anonymousreply 13605/02/2021

Schmaltz and eyerlekh. I think schmaltz had a bit of a comeback among foodies along with lard

by Anonymousreply 13705/02/2021

Chipped Beef aka Shit on a Single, Creamed Eggs, Taramasalata, Blancmange, cucumber sandwiches, Porridge, corn meal mush, Harvard Beets. I like all of the above.

by Anonymousreply 13805/02/2021

R38, I used to LOVE the boil a bag of chipped beef over toast my mom would make! I actually think it was Howard Johnson’s brand

by Anonymousreply 13905/02/2021

Remember LeChoy? Big double decker cans of chop suey? My dad loved it. Yuk!

by Anonymousreply 14005/02/2021

I haven't had frozen fried clams in decades.

by Anonymousreply 14105/02/2021

OP you must have not traveled outside the US. Egg salad sandwiches are a thing with under 40, international travel crowd. Egg salad sandwiches are popular and so ubiquitous that convenience stores carry their own versions. The late Anthony Bourdain even paid homage to those delicious Japanese egg salad sandwiches.

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by Anonymousreply 14205/02/2021

R10 is either stupid or a shut in loner or both.

by Anonymousreply 14305/02/2021

I though foie gras was banned in USA?

by Anonymousreply 14405/02/2021

R83 and r84 are shit-wits.

by Anonymousreply 14505/02/2021

My grandmother used to fry bread in lard, eat picked watermon rinds and goat heads, and drink dandelion wine. It was a farm thing.

by Anonymousreply 14605/02/2021

apparently, molded vomit salad, front, center

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by Anonymousreply 14705/02/2021

I had an egg salad (from Trader Joe's) sammich three hours ago. But then, I'm 60.

by Anonymousreply 14805/02/2021

hot white balls of mystery meat and dough? (brass chaffing dish)

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by Anonymousreply 14905/02/2021

[quote]Consommé served straight up as a course.

I used to think Samantha's dinners on "Bewitched" where she served Consommé as the soup course

and served Coq au Vin as the entrée was the most elegant dinner possible

by Anonymousreply 15005/02/2021

Deep fried, battered fish is defiantly a thing on Fridays in Wisconsin. The better places serve perch or walleye, but it’s usually nasty farm raised in China haddock. Smothered in beer batter and fried in oil that’s had everything else fried in in for a week or two. What you don’t see on menus anymore is broiled Lake Superior whitefish. Used to be on every menu In better establishments in the Midwest.

by Anonymousreply 15105/02/2021

coldcuts tree.

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by Anonymousreply 15205/02/2021

I have questions about turkey fruit salad

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by Anonymousreply 15305/02/2021

Chicken Tetrazzini!

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by Anonymousreply 15405/02/2021

Sauté lake perch is the most expensive dish you can order because they’ve overfished, R151. There’s not enough to go around.

by Anonymousreply 15505/02/2021

R151

Aren't you supposed to have a Brandy Alexander as your drink at those supper clubs?

by Anonymousreply 15605/02/2021

When I moved to Paris in 1995, all my friends smoked right up to the first course and then between every single course. That is a dead meal tradition now.

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by Anonymousreply 15705/02/2021

Bologna

by Anonymousreply 15805/02/2021

Spam

by Anonymousreply 15905/02/2021

Dover Sole

by Anonymousreply 16005/02/2021

[quote]Spam

Still very popular in Hawaii

by Anonymousreply 16105/02/2021

Sun dried tomatoes. Huge in the 80s and 90s, but now opening opening for Debbie Gibson.

by Anonymousreply 16205/02/2021

R162, I loathe sun dried tomatoes. Way too sour.

by Anonymousreply 16305/02/2021

Sun dried tomatoes, but not desiccated, stored in oil, are pretty savory.

by Anonymousreply 16405/02/2021

151 here. A quick check on Sysco (overpriced as fuck, whom I loathe) shows various perch at under $10 a pound. Yes, Brandy Alexanders, Pink Squirrels, Golden Cadillacs, Grasshoppers, Velvet Hammers are all still a thing. People drink them at the bar after dinner. Often share with their kids. (Parents can legally share a drink here)

by Anonymousreply 16505/02/2021

R165, Lake Victoria and ocean perch are not the same as lake perch.

Lake perch are tiny and usually can’t stand breading/deep frying while the others are the size of your hand.

by Anonymousreply 16605/02/2021

Baloney. When was the last time you had it?

by Anonymousreply 16705/02/2021

Poodle Aspic.

by Anonymousreply 16805/02/2021

R168 you will have to explain this one

by Anonymousreply 16905/02/2021

[quote] I had an egg salad (from Trader Joe's) sammich three hours ago. But then, I'm 60.

If you're 60, why do you call it a sammich?

by Anonymousreply 17005/02/2021

For you DLers looking for a butterscotch / caramel fix, try Mrs. Richardson's caramel / butterscotch syrup in a jar.

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by Anonymousreply 17105/02/2021

R167, and it's cousins, pickle and pimento loaf and/or olive loaf. I do buy these a few times a year for nostalgic reasons. Most groceries here don't sell the loafs anymore.

by Anonymousreply 17205/02/2021

Baked Alaska.

by Anonymousreply 17305/02/2021

Apple Pie A La Mode

by Anonymousreply 17405/02/2021

God no, R167, the horrors on display at R60 bring back grammar school memories of bag lunches with factory-sliced olive loaf and head cheese between Wonder Bread or Oroweat slathered with mayo and French's mustard. I'd keep the apple and the dessert but tossed the sandwich into the trash.

by Anonymousreply 17505/02/2021

And R172

by Anonymousreply 17605/02/2021

Braunschweiger, olives with pimento, clam dip, circus peanuts, Rumaki.

by Anonymousreply 17705/02/2021

Grilled ham and cheese sandwich, sort of in the same way egg salad sandwiches. They're still out there, and I'm certain people are still eating them, but it's been years since I've been with anyone who has ordered one, or even mentioned them.

That said, I wouldn't mind one right now.

by Anonymousreply 17805/02/2021

Steak Diane

Chateaubriand

by Anonymousreply 17905/02/2021

Black pudding

by Anonymousreply 18005/02/2021

R171 yes, the fudge sauce too - really all of them. They have a great vanilla sauce.

Someone above mentioned a Croque Monsieur/Madame which is another one that was out for decades then came back “in” with the retro/comfort food craze.

Aspic is no longer, yes. Or really, any of the Julia Child/Jack Tripper type French dishes. That goes for hot made to order soufflés, too - very rare to see that now. They think the Jean George fucking warm chocolate vahlrona cake is an adequate substitute — it ain’t. Speaking of trends that just won’t die — that’s been around for at least 30 years, it’s time to retire it.

by Anonymousreply 18105/02/2021

Deviled eggs are still popular among the deplorables. They bring them to potlucks.

by Anonymousreply 18205/02/2021

Deviled eggs are popular among a wide variety of people.

by Anonymousreply 18305/02/2021

Deviled eggs gave recently become a yuppie foodie thing.

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by Anonymousreply 18405/02/2021

[quote] Croque Monsieur/Madame which is another one that was out for decades then came back “in” with the retro/comfort food craze.

Perhaps in Flyoverstan where R181 dwells in his basement kaftan but the Croque has never been 'out' in Paris (France).

by Anonymousreply 18505/02/2021

I live in Friday night fish fry territory in Wisconsin and have never seen haddock offered. Beer battered cod is the norm, with a lot of bars and restaurants also offering walleye pike, lake perch, and occasionally bluegill.

Bluegill are small, with many bones, and I never order them, nor the lake perch because I never know where they came from. There are local perch producers who raise them in horrid conditions in swimming pools. I generally stick with the walleye or cod.

by Anonymousreply 18605/02/2021

Pork faggots

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by Anonymousreply 18705/02/2021

R185 but we’re talking about fucking America, dipshit. As in New York and Los Angeles.

Here, this (along with its sister restaurant Jacob’s pickes) are extraordinarily popular among what would have been called the “yuppie set” 30 years ago, and whatever they’re called today. And they’re one of the few restaurant groups that’s actually thriving , and they’re opening franchises soon, so watch out.

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by Anonymousreply 18805/02/2021

No, nincompoop at R188 we are not talking about NYC and LA.

by Anonymousreply 18905/02/2021

52 bucks for 15 buck RETAIL bottle of Gruet. Sad.

by Anonymousreply 19005/02/2021

I am a Millennial and I love egg salad but my friends and husband regard that as unfortunate quirk.

I make it myself with eggs, mayo and chopped up dill. On a pumpernickel bagel.

by Anonymousreply 19105/02/2021

Treacle tart

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by Anonymousreply 19205/02/2021

R188 regardless , we weren’t talking about France. Or Germany or Africa for that matter. Whatever.

by Anonymousreply 19305/02/2021

Well we're talking about France now, enculé.

by Anonymousreply 19405/02/2021

[quote]Pot Roast. Maybe it’s still popular in the Midwest but you hardly hear of people making a pot roast for dinner.

You obviously don’t know many people.

by Anonymousreply 19505/02/2021

Maison Pickle looks like a right fuck up.

by Anonymousreply 19605/02/2021

Viennese whirls

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by Anonymousreply 19705/02/2021

We were on a layover at De Gaulle Airport one lazy Easter Sunday and my husband brought me of the best French renditions of a Pastrami sandwich I’ve ever eaten.

And I hate pastrami!

by Anonymousreply 19805/02/2021

Boules de Berlin

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by Anonymousreply 19905/02/2021

[quote]Grilled ham and cheese sandwich, sort of in the same way egg salad sandwiches. They're still out there, and I'm certain people are still eating them, but it's been years since I've been with anyone who has ordered one, or even mentioned them.

Oh, honey - what planet are you living on? Grilled ham and cheese sandwiches are still very popular (especially with young people and straight guys). And people don’t order them at restaurants because they are simple and easy to make at home (another reason straight guys love them).

by Anonymousreply 20005/02/2021

Can it be a meal? If so, the grilled burger-cottage cheese-canned peach-lettuce-tomato fucking diet plate.

The pictures I've seen online look much older, but it was around in the mid-80s when I'd come back too fat after spending summers with my father.

by Anonymousreply 20105/02/2021

[quote]Pork faggots

Pronounced like "vaggotch".

by Anonymousreply 20205/02/2021

R201, dang that one takes me back. I’m glad it’s dead and it can stay dead.

by Anonymousreply 20305/02/2021

No R202, pronounced FAGGOTS same way it's written.

by Anonymousreply 20405/02/2021

[quote]Taramasalata

Now I'm craving taramosalata.

by Anonymousreply 20505/02/2021

Taramasalata = cods' roe dip. Not craving now are you?

by Anonymousreply 20605/02/2021

r170, "If you're 60, why do you call it a sammich? "

Because Daddy!

My Daddy makes me the best sammiches and he's bigger than your Daddy -- if you have one.

Now, shut up, Bitch, and make me a sammich like Daddy does.

by Anonymousreply 20705/02/2021

Big Daddy

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by Anonymousreply 20805/02/2021

[quote]Swell! Now I have a craving for butterscotch pudding!

It's not hard to make from scratch. (Although the Jell-O non-instant (i.e., cooked ) version is OK, too. Do they still make that?)

I used the Pioneer Woman's recipe.

by Anonymousreply 20905/02/2021

I'm 49, in a mid-western state, and I have not seen anyone eat a grilled ham and cheese sandwich sine I was about ten years old, R200.. I do hang out with a lot of people who are probably outside the norm, several vegetarians, weight trainers, but I also know hunters, and so on. I know people who go to one particular restaurant to get chitlins and gizzards, but i have not seen anyone consume a grilled ham and cheese in years.

by Anonymousreply 21005/02/2021

Caucasian Shashlik

by Anonymousreply 21105/02/2021

Grilled cheese and ham sandwich was on offer at my local 7-11 gas station about 18 months ago: complementary you see, so you will come back.

by Anonymousreply 21205/02/2021

I grew up eating Egg & Olive on rye. Almost never see it in diners anymore.

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by Anonymousreply 21305/02/2021

[quote]Deviled eggs are still popular among the deplorables. They bring them to potlucks.

[quote]Perhaps in Flyoverstan where [R181] dwells in his basement kaftan but the Croque has never been 'out' in Paris (France).

Jesus! The elitism of some of you.

by Anonymousreply 21405/02/2021

R213, that actually sounds delicious.

by Anonymousreply 21505/02/2021

What's out at La Voile Rouge St Tropez?

by Anonymousreply 21605/02/2021

[quote]Taramasalata = cods' roe dip. Not craving now are you?

I know it's made of roe... is that supposed to be unappetizing?

by Anonymousreply 21705/02/2021

R217 the roe is harvested in the cruelest way possible.

by Anonymousreply 21805/02/2021

I make grilled cheese and bacon sandwiches regularly, but hardly ever ham and cheese. I did make a grilled pastrami and swiss on rye a while back -- that was good.

by Anonymousreply 21905/02/2021

Maybe club sandwiches.

by Anonymousreply 22005/02/2021

Frozen yogurt

by Anonymousreply 22105/02/2021

The deviled eggs at Jacob's pickles on the UWS (upper west side, Manhattan) are phenomenal, and popular as hell.

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by Anonymousreply 22205/02/2021

Sadly, the Melts are no longer found at very many places. Both Tuna and Patty.

by Anonymousreply 22305/02/2021

Tongue sandwiches.

by Anonymousreply 22405/02/2021

The secret to perfect deviled eggs is Honeycup mustard. Wonderful stuff.

Carob actually tastes like dates. If you're not expecting it to taste like chocolate, it's fine. It's good in trail mix or no-cook energy bars.

Pot roast had a renaissance during the pandemic because it makes a couple of meals and is impossible to screw up in the slow cooker.

Still love onion soup. The best way to caramelize onions is 24 hours in a hot pot. Then add broth, thyme and sherry. Top with a slice of toasted French bead and gruyere.

by Anonymousreply 22505/02/2021

A whole cantaloupe sliced in half, deseeded, and filled with a scoop of cottage cheese. The diet food of the 70's and early 80's.

by Anonymousreply 22605/02/2021

Cow's milk

by Anonymousreply 22705/02/2021

R226 you forgot MEEEE

by Anonymousreply 22805/02/2021

[quote] French bead [sic] and gruyere [sic] ...

... are not available where R225 lives.

R214 must be new here.

by Anonymousreply 22905/02/2021

Tuna melts are making a comeback.

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by Anonymousreply 23005/02/2021

BBQ potato chips. Once a staple of 1980s chip offerings they are nearly impossible to find nowadays.

by Anonymousreply 23105/02/2021

Fritos BBQ twists are still around. Yum.

by Anonymousreply 23205/02/2021

Why oh why do my grandkids not want to eat my hamburger-carob-strawberry jello salad?

by Anonymousreply 23305/02/2021

Most of those independent, greasy burger joints around LA's outskirts (you see them mostly in East LA, South LA County, San Gabriel Valley, Long Beach, etc.) have a tuna melt on the menu, and they are almost always humongous and taste kinda-weird-but-good.

by Anonymousreply 23405/02/2021

Tuna melts are probably better homemade. I would use cheddar cheese, make it open-faced, and place it under the broiler. Rye bread!

by Anonymousreply 23505/02/2021

R234 that weird but good flavor is mercury, baby.

by Anonymousreply 23605/02/2021

I might be the last person who enjoys cottage cheese. Wonderful with baked potatoes.

By the way, has anyone ever eaten hominy? Very big in my house as a kid.

by Anonymousreply 23705/02/2021

[quote]Egg salad used to be a standard. When's the last time you saw it on a menu?

At a couple of the sub shops in the town where I live. I don't think it was usually on any menu of an actual restaurant I ever went to. It's usually at delis and sub shops and places like that.

I remember taking the bus from Boston to NYC when I was a kid in the 70s and they served sandwiches - you had a choice of egg salad or ham. I always think of that when I think of egg salad.

by Anonymousreply 23805/02/2021

[quote]I'm 49, in a mid-western state, and I have not seen anyone eat a grilled ham and cheese sandwich sine I was about ten years old

Since people make grilled cheese sandwiches a lot I can't believe some don't add ham.

by Anonymousreply 23905/02/2021

Cinnamon Toast

by Anonymousreply 24005/02/2021

Kasha varniskes

by Anonymousreply 24105/02/2021

Frozen TV dinners from the supermarket have been replaced by food delivered by services like Uber Eats and DoorDash.

by Anonymousreply 24205/02/2021

I make deviled eggs, also welsh rarebit. I haven't had jello in 40 years.

by Anonymousreply 24305/02/2021

In that case I would just throw it away.

by Anonymousreply 24405/02/2021

Gelatin salads

Lunchables

Cheese whiz

by Anonymousreply 24505/02/2021

7 tin casserole. That was from back in the day when there was several aisles of canned food in the super market. My mother used to make a version of it she called “Witches Brew”, it had canned spaghetti, kidney beans, tomato soup and hamburger in it. Us kids loved it. /

by Anonymousreply 24605/02/2021

Mmmmm, Jello Puddin' Pops!

by Anonymousreply 24705/02/2021

Mateus wine, and when you've finished the bottle, stick a candle in it and let it drip down the sides of the bottle.

by Anonymousreply 24805/02/2021

You mean Chianti? And that's because California Wine blows crappy Italian Chianti wine out of the water!

by Anonymousreply 24905/02/2021

Mock turtle soup. Chipped beef (and no, Sophia, I’m not Beetle Bailey). And from the ‘89s, these Quaker oat chewy granola bars, almond butter chip flavor. The best!

by Anonymousreply 25005/02/2021

R231 you can’t find bbq chips? I see them all the time (but don’t eat them). I was at costco this morning & they didn’t have my healthy quinoa chips in, but they were selling gigantic lay’s bbq. I don’t think they even had plain in stock…

by Anonymousreply 25105/02/2021

R32

Don't know about where you live but in NYC tri-state area carrot cake is everywhere, from high end bakeries to Entenmann's. Citarella, Fairway, and many supermarkets have all sorts of carrot cakes.

Real, true or original red velvet is made with cocoa powder, vinegar and buttermilk. it is the chemical reaction between those ingredients that give the cake its deep red color. Some bright bulb at a food coloring company got the idea to add more red which helped promote the cake (and his company's sales).

Also cocoa cocoa powder once contained anthocyanins, but modern stuff has alkaline neutralizing agents that cut the acidity. Thus you don't get the same chemical reaction with today's ingredients as in past. Oh and it is hard to find real buttermilk today as well.

As others have stated red velvet cake is still big down south, right up there with coconut cake.

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by Anonymousreply 25205/02/2021

It was called 'Creamed Chipped Beef'. Just fyi.

(served on toast)

Which is why it was also called 'Shit on a Shingle'!

by Anonymousreply 25305/02/2021

Pancakes Barbara!

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by Anonymousreply 25405/02/2021

A Mateus bottle's nacreous layers of permacum in their very first stage of development. Before long, the glass will be unbreakable.

Fly high and fly free, little Mateus bottle!

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by Anonymousreply 25505/02/2021

[quote]the roe is harvested in the cruelest way possible.

By killing the fish?

And?

by Anonymousreply 25605/02/2021

Is Swiss Steak with tomato sauce good?

What about Steak Diane?

by Anonymousreply 25705/02/2021

R231 Where on earth do you shop? Any mainstream grocery chain carries not one but several varieties of BBQ potato chips.

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by Anonymousreply 25805/03/2021

[quote] I make deviled eggs, also welsh rarebit. I haven't had jello in 40 years.

Let's be honest: Jello is an excuse to eat whipped cream.

by Anonymousreply 25905/03/2021

Tapioca pudding

by Anonymousreply 26005/03/2021

Kozy Shack makes tapioca pudding. I had some today, as it happens. Due to the great Boba shortage, it's mostly vanilla pudding with a sprinkle of tapioca.

I had Steak Diane as a kid and it was delicious. Came in a cart flaming with brandy. The sauce has butter, cream, cognac, dijon mustard, shallots, garlic, and demiglace over beef tenderloin medallions. I rarely have such rich sauces. Same era as Beef Wellington and Coq au Vin. Once a year it's fine.

There are two schools of thought on tuna melts--open-faced on half a bun and a toasted grilled cheese and tomato with tuna salad sandwich. The trick is not getting the bread soggy.

I still like eggs in a frame, which was another childhood special.

by Anonymousreply 26105/03/2021

Moonstruck eggs, eggs in a basket, eggs in a frame, Uova nel Cestino... Whatever you call it it's good eats.

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by Anonymousreply 26205/03/2021

I didn't know what it meant, so I once made the mistake of asking a Southern coworker what a congealed salad was. She brought me some a week later. Yuck! Even thinking about it makes me want to throw up.

by Anonymousreply 26305/03/2021

[quote]If you're 60, why do you call it a sammich?

Because he picked it up from "In Living Color" 30-odd years ago when it briefly became a catchphrase.

by Anonymousreply 26405/03/2021

[quote]you forgot MEEEE

[quote]—Melba Toast

I was trying to make Chex Mix last Christmas and couldn't find Melba Toast anywhere, I was surprised. Turns out you can get them as rye chips from brands like Gardettos, but they're still not that popular, and a lot of Chex Mix recipes these days don't even include them.

by Anonymousreply 26505/03/2021

Franks and Beans

by Anonymousreply 26605/03/2021

No you are not r237. A lot of people eat and enjoy it.

by Anonymousreply 26705/03/2021

Has anyone mentioned egg salad yet? 🙄😉

by Anonymousreply 26805/03/2021

Potatoes Au Gratin

by Anonymousreply 26905/03/2021

Hmmm, gussied up Potato Gratins are still on lots of restaurant menus.

I can’t recall the last time I saw (or ate) Baked Alaska.

by Anonymousreply 27005/03/2021

Orlotan.

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by Anonymousreply 27105/03/2021

r271 Did you mean ORTOLAN?

by Anonymousreply 27205/03/2021

[quote]he best way to caramelize onions is 24 hours in a hot pot.

What the hell is a "hot pot" and why would you put something in it for 24 hours?

by Anonymousreply 27305/03/2021

[quote]What the hell is a "hot pot" and why would you put something in it for 24 hours?

As an elaborate plan to commit insurance fraud?

by Anonymousreply 27405/03/2021

Beef Stew

by Anonymousreply 27505/03/2021

"Beef Stew"

How DARE you!!!

by Anonymousreply 27605/03/2021

I'm surprised Subway or Jimmy John's doesn't offer egg salad, since they excel at offering food that fat lazy whores can make at home.

by Anonymousreply 27705/03/2021

peanut butter and jelly

by Anonymousreply 27805/03/2021

chicken hash

by Anonymousreply 27905/03/2021

Scotch broth.

Mutton, vegetables, and barley. I'm guessing it won't be making a comeback anytime soon.

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by Anonymousreply 28005/03/2021

Butterscotch may be having a resurgence. Starbucks recently featured a butterscotch coffee drink and I've seen desserts featuring butterscotch lately at various restaurants.

by Anonymousreply 28105/03/2021

Pistachio Pudding

by Anonymousreply 28205/03/2021

Sherbert

by Anonymousreply 28305/03/2021

Nesselrode Pie

by Anonymousreply 28405/03/2021

Pigs In The Blanket

by Anonymousreply 28505/03/2021

Dental Dams for eating ass.

by Anonymousreply 28605/03/2021

Nesselrode pie.

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by Anonymousreply 28705/03/2021

[quote]Sherbert

SHERBET

by Anonymousreply 28805/03/2021

Sloppy Joes

by Anonymousreply 28905/03/2021

Well, this is a beverage, but whole milk. Most people go skim or 1 or 2% lowfat, soy milk, or some kind of nut milk like almond.

by Anonymousreply 29005/03/2021

If you're going to make and indulge in a tuna melt, white albacore tuna, not dark. When warmed/heated in the melt, dark tuna tastes like cat food smells.

by Anonymousreply 29105/03/2021

Nesselrode pie sounds like it would taste like moldy ass

by Anonymousreply 29205/03/2021

Used to love these -- still do, but:

Molds of any kind -- tomato aspic, cucumber mold

Chicken a la King

by Anonymousreply 29305/03/2021

Huckleberry pie -- not sure how it's different than blueberry though

by Anonymousreply 29405/03/2021

Charlotte Russe -- Barbra Streisand said they used to sell them at movie theaters

by Anonymousreply 29505/03/2021

Salisbury steak. And along those lines, I remember cube steak being a regular occupant of the meat section when I was a kid, but I haven't seen it or heard of it in ages.

by Anonymousreply 29605/03/2021

Oh, and cornish game hens. Those at least I still see in grocery stores on occasion, but I can't recall the last time I heard anyone say they cooked or ate one.

by Anonymousreply 29705/03/2021

Poor R246:

[quote] it had canned spaghetti, kidney beans, tomato soup and hamburger in it. Us kids loved it.

Oh, dear!

by Anonymousreply 29805/03/2021

Didn't we do this a few months ago?

by Anonymousreply 29905/03/2021

I still see egg salad at deli's and at little tea shops here.

by Anonymousreply 30005/03/2021

Red Velvet cake had a resurgence a few years ago. I think it's overrated and not impressed and I'm a Southerner.

by Anonymousreply 30105/03/2021

For those who are missing Chex mix, try Utz Pub Mix (Costco might have it). Really good, IMO.

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by Anonymousreply 30205/03/2021

r54 There is a really easy way to peel boiled eggs- take the boiled egg and hold it under running water. Tap the top of the egg lightly against the sink to start a small crack in it. Then take a spoon, or preferably an iced tea spoon, and put it gently under the shell while holding the egg under the water. As you move the spoon the shell should pop off in one piece. The fresher the egg the easier the shell pops off.

by Anonymousreply 30305/03/2021

One that I’m glad is gone and never made a comeback - Black Forest cake.

Who thought putting cherries in a chocolate cake was ever a good idea? And the cake part is too thick and not even the icing is good.

by Anonymousreply 30405/03/2021

R304 first time I ever tried it I thought it looked beautiful. How disappointed I was. Cherries ruined it. I don't like German chocolate cake either.

by Anonymousreply 30505/03/2021

Viennetta is back.

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by Anonymousreply 30605/03/2021

Sloppy Joes

by Anonymousreply 30705/03/2021

Sock it to Me Cake Watergate Cake (Bundt cake w pistachio pudding mix)

by Anonymousreply 30805/03/2021

Russian Tea

by Anonymousreply 30905/03/2021

3 Bean Salad (PTL!)

by Anonymousreply 31005/03/2021

Pasta Salad Pesto (still around but not as much as in the eighties and nineties) Salad Bars (even before COVID)

by Anonymousreply 31105/03/2021

Actually, it's the older the egg, the easier the shell comes off.

by Anonymousreply 31205/03/2021

R289 & R307 sloppy joes made with ground beef or NJ style sloppy joes?

by Anonymousreply 31305/03/2021

In the 70s there was a restaurant on the Upper West Side called Teachers that served liver and onions. People would go there just for that dish.

I occasionally make it. With calves liver.

Creamed chipped beef is still on the breakfast menus at New Jersey diners.

No one remembers it, but Haagen-Daz once made a carob ice cream. I loved it.

by Anonymousreply 31405/03/2021

Pot Roast

by Anonymousreply 31505/03/2021

Milk Toast

Steak Tartare

by Anonymousreply 31605/03/2021

Egg Drop Soup

by Anonymousreply 31705/03/2021

Peach Melba.

Opera Fudge

by Anonymousreply 31805/03/2021

Sardi’s in Times Square still has Steak Tartare and Baked Alaska on the menu. Both are prepared table side with plenty of fun old school fine dining theatrics. Hopefully Sardi’s will reopen once Broadway does.

by Anonymousreply 31905/03/2021

R304- Bullshit

I used to make a FABULOUS Black Forest Cake from the Southern Foods Cookbook.

It had chocolate cake , whipped cream and cherries 🍒 ( no booze - I HATE deserts soaked in booze) It was a FABULOUS cake.

by Anonymousreply 32005/03/2021

Beef Stroganoff

by Anonymousreply 32105/03/2021

R313, Manwich style sloppy joes.

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by Anonymousreply 32205/03/2021

Slightly off-topic - I can't believe I missed this year's cherry season; I must have been more depressed than I thought. Sadly, I'll have to use frozen fruit for the clafoutis I'm craving.

As you were.

by Anonymousreply 32305/03/2021

R320 which part is bullshit?

by Anonymousreply 32405/03/2021

R72 , remember "Tang" is "Gnat" spelled backwards.

by Anonymousreply 32505/03/2021

Green Goddess has been back for a while

by Anonymousreply 32605/03/2021

Speaking of a grilled ham and cheese, is the Monte Cristo sandwich still a thing?

It always seemed like such a weird thing to me...a grilled ham and cheese made with French toast, with powdered sugar and jelly.

I can't remember the last time I saw one on a menu.

by Anonymousreply 32705/03/2021

R327, Monte Cristo sandwiches have disappeared from menus.

I don't like French toast and sweet breakfasts, but that sandwich was really good, IMO. Ham & Gruyere, mmm.

by Anonymousreply 32805/03/2021

Pasta primavera

by Anonymousreply 32905/03/2021

Thumbs up on the Trader Joe’s egg salad, except the batches that have massive chunks of celery. I like it on black rye, which my TJ’s does not sell.

by Anonymousreply 33005/03/2021

When I first started cooking relatively seriously about 20 years ago, Chicken Diane and Pasta Carbonara were staples. You can find the recipes if you're looking for them but I haven't seen them featured on any food blogs or channels in years.

Marinated skirt steak was another big thing back then which you rarely see anymore, except on the fussier, smaller food blogs where some guy has spent 97 years perfecting his white guy steak fajitas recipe.

by Anonymousreply 33105/03/2021

[quote] Monte Cristo sandwiches have disappeared from menus.

Not hardly.

by Anonymousreply 33205/03/2021

R328 No they haven't! I've been to many breakfast and brunch places in the last few years that serve the croque messrs and mses.

by Anonymousreply 33305/03/2021

R311 I still like carbonara, especially if I can find a good quality prosciutto. What kind of cheese do you like with yours? I found that I like Asiago better than others.

by Anonymousreply 33405/03/2021

I see black forest cakes and black forest everything (pancakes, pies, bread etc) all over pinterest and food blogs. Like massive amounts of black forest everywhere!

by Anonymousreply 33505/03/2021

Pasta carbonara still seems popular.

by Anonymousreply 33605/03/2021

R335 yea! this geigh guy is still making them and he seems relatively young.

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by Anonymousreply 33705/03/2021

I use asiago too, R334. It was all I had on hand one day and I ended up preferring it over the original recipe with parmesan.

by Anonymousreply 33805/03/2021

[quote] That has never gone out of popularity and probably never will.

Mac & cheese became popular in restaurants after lots of Hindu people moved to the US. There’s no meat involved, so parents made it for their kids without guilt & it was a Western food that western kids wouldn’t make fun of. Young Indian college students opened restaurants with various Mac n cheese recipes and they became popular with the college crowd. Add vegetables, use 4 different cheeses, add spices. Add meat for non-Hindu customers - bacon, lobster, burger. Voila, chic custom comfort food.

by Anonymousreply 33905/03/2021

[quote] try Utz Pub Mix

Didn’t that used to be called Party Mix?

It was my favorite thing about the Hampton Jitney. Those little orange juice cups with the pull-off tops & a small bag of Party Mix. They stopped serving snacks in the pandemic. Bet they never bring them back. Just one tiny bottle of water.

by Anonymousreply 34005/03/2021

[quote]Mac & cheese became popular in restaurants after lots of Hindu people moved to the US.

Mac and cheese has always beed served in diners all over the country.

It became even more popular with the emphasis on "comfort food".

by Anonymousreply 34105/03/2021

^been

by Anonymousreply 34205/03/2021

R340, it was Utz "Pub Mix" as long as I can remember -- approximately the past ten years. There is an Utz "Party Mix." Not sure what the difference is. The Pub Mix is very nice.

by Anonymousreply 34305/03/2021

Pineapple upside down cake. Although it may have a resurgence because I've seen it on a couple of cooking shows recently, with the notion that any fruit can be placed on the bottom.

by Anonymousreply 34405/03/2021

R344 I just made that for the first time recently and it came out perfectly! I was so excited!

by Anonymousreply 34505/03/2021

Great way to boil eggs. Take a push pin and poke a hole in the largest end of the egg. Using a spoon, gently place the eggs in boiling water, not cold. When they are cooked they will be extremely easy to peel.

by Anonymousreply 34605/03/2021

[quote] I still like carbonara, especially if I can find a good quality prosciutto. What kind of cheese do you like with yours? I found that I like Asiago better than others.

You're supposed to use pancetta, not prosciutto. I prefer Pecorino Romano over the traditional parmesan, but Asiago would be good, too.

by Anonymousreply 34705/03/2021

[quote]Nesselrode pie sounds like it would taste like moldy ass

Well if any one would know, it would be you.

by Anonymousreply 34805/03/2021

Lady Baltimore Cake

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by Anonymousreply 34905/03/2021

Hot pot was a slip. I use a tiny slow cooker. Behold, the ultimate caramelized onion recipe. below

The reason you don't see grilled ham and cheese is because it's never just ham and cheese. It's serrano or iberio or applewood smoked ham or prosciutto and fontina or gruyere or Vermont white cheddar on sourdough or ciabatta. Or it's a a cubano or a panini.

Meatloaf made a comeback in the 80s in the comfort food, diner revival. Still around, sold at Whole Foods in turkey and beef. What I don't think you see is the traditional meatloaf mix of pork, beef and veal with white bread kneaded in. Now it's panko crumbs, 85/15 beef, minced sauted veggies and a BBQ sauce glaze. Mashed potatoes always.

Date nut bread in cans with cream cheese seems to have vanished, but it needs to be brought back.

Years ago, I went to an old-style French restaurant, the gold standard of cooking in the 50s and 60s, and was a little nauseated by the richness and blandness of the food.

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by Anonymousreply 35005/03/2021

Date nut bread and cream cheese.

Heaven.

by Anonymousreply 35105/03/2021

Pussy

by Anonymousreply 35205/03/2021

Nah, pussy will always be popular. On chaturbate today, a guy tipped $32,000 to a young Brazilian woman who had spray painted herself gold. Insane.

by Anonymousreply 35305/03/2021

Egg salad--ecch. Glad it's no longer possible.

I've noticed that jellies and preserves have less shelf space than in the past. No more giant jars of flavorless strawberry preserves.

Red Velvet cake goes in and out of favor. I don't think it's really that big in the South anymore. Stuff like chess pie and fudge pie, though, have gotten more difficult to find. You'll never see them in a supermarket bakery.

Carrot cake has never gone away.

Perch dinners seem to be making a comeback.

No one makes roasts anymore. Casseroels are out, but "bowls" (the same damen thing are "in".

Liver and onion--longgone. Nesselroad Pie--gone for decades. Mince pie, preety much gone unless you bake your own.

Tapioca pudding is still with us, but varieties like chocolate are longgone.

by Anonymousreply 35405/03/2021

I make roasts in the crock pot all the time and at Christmas it's always a prime rib roast.

What the hell is a perch dinner?

by Anonymousreply 35505/03/2021

r350 Where are you getting 24 hours from this?

[quote]In a 4-6 quart crockpot, place peeled whole onions and top with the butter or olive oil. Cover and cook on low for 9 to 11 hours: 7 to 8 hours if you have a newer, hotter cooking crockpot.

Of course maybe you read the comment:

[quote]This is the worst crock pot recipe I have ever used. 11 hours in and I have uncooked onions with shriveled dry outer layers.

by Anonymousreply 35605/03/2021

Chock Full o' Nuts had great date nut bread with cream cheese.

by Anonymousreply 35705/03/2021

Chopped liver = pate

by Anonymousreply 35805/03/2021

[quote] I never understood people ooohing and aaahing in restaurants when they would order the "wedge salad" and pay a silly amount of money for it.

There's something simple and refreshing about it.

by Anonymousreply 35905/03/2021

Most Utz products are poor substitutes for the originals

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by Anonymousreply 36005/03/2021

[quote] diners/coffee shops, which are themselves less popular than they used to be.

More's the pity.

by Anonymousreply 36105/03/2021

[quote] Sun dried tomatoes

Disgusting. When I see them I think of a miscarriage.

by Anonymousreply 36205/03/2021

Pudding Pops -- I don't understand why they stopped making them, frozen pudding who wouldn't love that.

by Anonymousreply 36305/03/2021

"Red Velvet cake goes in and out of favor."

I ate some red velvet Whoopie pies and my next bowel movement was red.

I thought I was bleeding internally.

by Anonymousreply 36405/03/2021

Alfalfa sprouts

by Anonymousreply 36505/03/2021

Stewed canned fruit - prunes, apples, pears, or peaches - for breakfast.

by Anonymousreply 36605/03/2021

Grapefruit for breakfast.

by Anonymousreply 36705/03/2021

The diet platter with a hamburger patty, a scoop of cottage cheese, and a peach half.

by Anonymousreply 36805/03/2021

Do they still make Nestle's Quik - chocolate and strawberry?

by Anonymousreply 36905/03/2021

Glad to hear R281 I thought salted caramel killed butterscotch off there for a hot minute.

With black forest cake the secret is to get your cherries drunk. I find that drunk dried cherries work best and you can reserve the liquid for your frosting.

What happened to ice milk? It was like the inbred red haired stepchild of ice cream and sherbet. Hadn't any flavor, pride, nor dignity and yet there it'd be just all the same looking partially thawed and yet actually frozen.

by Anonymousreply 37005/03/2021

Do they still serve ice milk bars in school cafeterias?

by Anonymousreply 37105/03/2021

Ice milk became "low fat ice cream" thanks to rule change by FDA

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by Anonymousreply 37205/03/2021

Canned vegetables (which are generally disgusting) seem to have fallen out of favor. I don't know why it took so long.

by Anonymousreply 37305/03/2021

R370 salted caramel is really good though. I’m an equal opportunity caramel/butterscotch person.

Count me in as a wedge salad fan also. Lettuce, since it doesn’t really taste like anything , is so much better (texture wise) when it’s all crunchy and sticking together. Spinach salad is one that never made a comeback, however.

by Anonymousreply 37405/03/2021

Prunes and prune juice.

They were once a staple of late-night comedians' constipation jokes when I was a kid. The ultimate blue-haired old lady food.

My grandparents often had prune juice in their fridge, but I can't remember ever seeing them actually drink it. And I think my mother liked prunes, we had them in the house occasionally.

Personally, I'm pushing 60 and have never eaten a prune, nor had a drop of prune juice. I think all the Johnny Carson jokes regarding the laxative properties made me associate them with the act of pooping, so the thought of eating/drinking them has always grossed me out.

Anyway, I know they're still around, I just don't know a single soul on Earth that eats prunes or drinks prune juice. Comedians don't even joke about them anymore.

by Anonymousreply 37505/03/2021

Prunes are now called dried plums.

by Anonymousreply 37605/03/2021

In many cases it isn't so much food in question is no longer popular, but speaks more to fact far more women work outside of home than in past. As such few have time nowadays to prepare meals for dinner where one or more dish takes several hours to prepare.

by Anonymousreply 37705/03/2021

Apparently, charcoal grilled hot dog(s)

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by Anonymousreply 37805/03/2021

Liverwurst

by Anonymousreply 37905/03/2021

Canned Kadota figs in syrup. Used to be a diner staple.

by Anonymousreply 38005/03/2021

Foue Gras. Thank god many places have banned it, along with shark fin soup.

by Anonymousreply 38105/03/2021

Someone just doesn't want to believe you can caramelize onions in a crockpot. I got this recipe originally from Lora Brody, a cookbook author, who was demonstrating this at a cookware shop. If you want dark brown onions, you can let them go for 24 hours at low heat as long as you add some water or olive oil every so often. If you want light brown onions, let it go for eight hours.

Also, go fuck yourself with a sharp stick.

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by Anonymousreply 38205/03/2021

[quote]Foue Gras. Thank god many places have banned it

That means "crazy fat" and it hasn't been banned in nearly enough places.

by Anonymousreply 38305/03/2021

Lol, R383.

Perhaps you meant foie gras, R381.

by Anonymousreply 38405/03/2021

I never willingly ate beef liver but still love chopped chicken liver from a deli every so often. Someone mentioned the demise of stuffed peppers, cabbage, etc. Old country food but still good. I do cajun stuffed peppers with dirty rice and ground turkey, Stuffed veggies are a big vegan thing, too.

Also do hashes all the time--chicken, ham, corned beef with sweet or russet potatoes, tri color peppers, onions, garlic. . Great way to use up leftovers. Good topped with a poached egg.

Below is the essential pot roast with onion soup packet recipe that people have been making for years. I think Dinty Moore cured everyone of wanting beef stew, and beef bourguignon has gone the way of coq au vin. However, short ribs braised in wine are still a thing. I marinate flank steak rather than skirt steak, but I make it into a steak salad--often a thai steak salad with cucumbers, lemongrass and lime.

I do casseroles but don't call them that--rotisserie chicken enchiladas in Whole Foods mole sauce, lobster mac and cheese, jambalaya or creole shrimp, ratatouille, chicken stew topped with biscuits.

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by Anonymousreply 38505/03/2021

Cream of wheat

by Anonymousreply 38605/03/2021

Yes I meant foie, I took 4 yrs of French & it was an autocorrect! That is funny since fou means crazy. I’ll be happy when it’s banned everywhere.

by Anonymousreply 38705/03/2021

Baked Alaska

by Anonymousreply 38805/03/2021

I never see fudgesicles anymore, described on the label as a quiescently frozen confection. What is quiescently frozen? Why do we need to know this?

by Anonymousreply 38905/04/2021

Ice milk.....oh yeah.....

by Anonymousreply 39005/04/2021

R235 Tuna melts are fabulous, we have them all the time. Basically a grilled cheese with tuna. We use sourdough brushed with melted butter, and American cheese.

by Anonymousreply 39105/04/2021

Does anyone still fondue?

by Anonymousreply 39205/04/2021

Pastrami sandwiches - I used to live on the stuff in the 70s

French Onion soup - Again, another restaurant staple in the 70s - not as popular it anymore seems

Popsicles - Or other cheap ices like ice cream sandwiches - Everyone goes for expensive ice cream like Haagen Daz, Dove ice cream, etc

by Anonymousreply 39305/04/2021

[quote]I never see fudgesicles anymore

R389, fudgesicles are still around. What's virtually extinct (except that I occasionally hear that ice cream novelty vendors still have access to them) is the banana fudgesicle.

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by Anonymousreply 39405/04/2021

The most popular recipes of the 1970s. I was born in 1952 and haven't heard of most of these things. Brown bean chowder? Idaho finger steaks? (Hopefully not made with real fingers.)

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by Anonymousreply 39505/04/2021

Turtle soup.

by Anonymousreply 39605/04/2021

Duck a l'orange is something not on menus much anymore.

by Anonymousreply 39705/04/2021

Veal is not easy to find anymore, due to animal rights issues.

by Anonymousreply 39805/04/2021

[quote] Duck a l'orange is something not on menus much anymore.

You can get orange chicken, however, at Panda Express.

by Anonymousreply 39905/04/2021

Again don't know where some of you live, but here in NYC and surrounding area pastrami sandwiches are still very popular.

That many don't eat the stuff often as they did back in the day is because a steady diet of it or similar meats will kill you either by cancer or heart disease....

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by Anonymousreply 40005/04/2021

I still have a fondue pot and, yes, I still do up a cheese fondue once in awhile.

by Anonymousreply 40105/04/2021

Pastrami and corned beef need to fall apart as it goes through the slicer at the deli. If it doesn't then it is bad and you can use it to resole your shoes.

by Anonymousreply 40205/04/2021

Not a food, but for those of us who used to substitute booze and cigarettes for food: Harvey Wallbangers.

by Anonymousreply 40305/04/2021

r403 Harvey Wallbanger CAKE is one of the recipes linked at R395.

by Anonymousreply 40405/04/2021

Very cool r404. I haven't seen Galliano in years. I was definitely an acquired taste.

by Anonymousreply 40505/04/2021

Another #dumbthreadidea. I see egg salad on menus all the time. Ever heard of a deli, OP? I'm not even talking about a specialty shop or anything "ethnic." Every supermarket in the US has a deli and every single one sells egg salad.

by Anonymousreply 40605/04/2021

Has anyone mentioned squab? I've read about it, seems like a 30s thing. Not sure what it is - pigeon or something?

by Anonymousreply 40705/04/2021

R407, My dad used to threaten us with Squab on toast. We were never served any, but it the thought of it kept us in line.

by Anonymousreply 40805/04/2021

Chicken fricasee which sounds delicious.

by Anonymousreply 40905/04/2021

Spritzers

by Anonymousreply 41005/04/2021

Capon

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by Anonymousreply 41105/04/2021

[quote[Meatloaf made a comeback in the 80s in the comfort food, diner revival. Still around, sold at Whole Foods in turkey and beef. What I don't think you see is the traditional meatloaf mix of pork, beef and veal with white bread kneaded in. Now it's panko crumbs, 85/15 beef, minced sauted veggies and a BBQ sauce glaze. Mashed potatoes always.

So mashed potato is an ingredient in the meatloaf? That would be interesting

by Anonymousreply 41205/04/2021

Can you even buy a capon anymore and was it tough or tender?

by Anonymousreply 41305/04/2021

Some of the recipes in R395's link were way before the 70s---chipped beef was already on its way out and some like butter tarts must have been very region specific.

Cocktails are very time specific--Harvey Wallbangers were a definite 70s drink, along with Tequila Sunrise, Daiquris and White/Black Russians. Whiskey Sours had their moment a little earlier. Gin/Lemon/Seven (7-Up) and 7&7s (Seagram's 7 Crown & &Up) also were popular during the 70s.

by Anonymousreply 41405/04/2021

Rack of lamb.

by Anonymousreply 41505/04/2021

Spaghetti 'Os and Weiners

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by Anonymousreply 41605/04/2021

Squab = baby pigeons....

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by Anonymousreply 41705/04/2021

^^^ Irk.

by Anonymousreply 41805/04/2021

This thread made me start craving egg salad so I made a huge bowl with fresh dill. It’s fabulous

by Anonymousreply 41905/04/2021

[quote]So mashed potato is an ingredient in the meatloaf? That would be interesting

Not as interesting as hard-boiled eggs.

by Anonymousreply 42005/04/2021

The same greasy LA-outskirts burger spots I mentioned above regarding the tuna melt also always have pastrami sandwiches on the menu.

An LA-style pastrami sandwich from one of these places is completely different from the New York deli style most people are familiar with (which are also available in LA, mostly in Jewish delis like Canter's).

The pastrami is sitting in a covered steam table in its own juice/grease. It's served on a roll (like a sub). These places pile on so much meat, it's unbelievable. They put mustard on the bread, and some pickles. That's it. Half of one is usually enough.

Back when I used to eat beef (and lived in LA), I'd go maybe once or twice a year to my local greasy burger palace and indulge. I learned to drive home holding the bag outside the driver's side window, or else I'd get up the next morning and the smell of grease and pastrami and fries would permeate my car for the whole day.

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by Anonymousreply 42105/04/2021

Fajitas. I don't think it's something that people in Mexico really eat. Tex-Mex, maybe.

by Anonymousreply 42205/04/2021

They sell Egg Salad at Whole Foods.

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by Anonymousreply 42305/04/2021

I just made and ate egg salad on slightly stale toast. I used Mayo, Dijon, s&p, sweet pickle relish, fresh dill.

It was good.

by Anonymousreply 42405/04/2021

R407 I know the poultry store in the original Farmers Market (near The Grove) here in Los Angeles carries squab, pheasant, and quail. It's called their "exotic fowl" section. A British friend of mine was irked, though, that they didn't have goose at Christmas. .. They also carry a variety of eggs, including ostrich eggs.

by Anonymousreply 42505/04/2021

I've seen goose at Christmas at our local Kroger's. I think it's having a resurgence.

by Anonymousreply 42605/04/2021

You can usually get frozen goose, especially around the holidays. Fresh? I doubt it.

by Anonymousreply 42705/04/2021

Maybe moussaka? I've had a couple different versions of it. The last time I ate it was in Las Vegas. Really delicious.

by Anonymousreply 42805/04/2021

Maybe a butcher shop R427.

by Anonymousreply 42905/04/2021

[quote]You're supposed to use pancetta, not prosciutto. I prefer Pecorino Romano over the traditional parmesan, but Asiago would be good, too.

Actually, you're supposed to use guanciale.

by Anonymousreply 43005/04/2021

[quote]Most Utz products are poor substitutes for the originals

Most Utz products are superior to any other similar products.

by Anonymousreply 43105/04/2021

I agree, r431.

by Anonymousreply 43205/04/2021

r430 This is true, but that's next-to-impossible to find in the US. Pancetta is the most readily available substitute. And if that's not available, even bacon would be preferable to prosciutto.

by Anonymousreply 43305/04/2021

I've made it with pancetta and then with regular bacon and I prefer the bacon.

by Anonymousreply 43405/04/2021

Linguine with clam sauce is another one that is available, but nowhere near as popular as it once was. Although it is quite good.

by Anonymousreply 43505/04/2021

Egg Salad made me think of Mrs. Loopner with Lisa and Todd.

This is the one with Dan Ackroyd's ass crack.

"Egg salad for everyone!"

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by Anonymousreply 43605/04/2021

R435, I make a killer linguini with clam sauce! Both red and white versions. Never not popular here.

by Anonymousreply 43705/04/2021

Cake pops and cronuts seem to have gone away...

by Anonymousreply 43805/04/2021

Fuckin Christ! Have you people not left a basement in 30 years? R438 cake pops are everywhere! Starbucks fucking has them.

by Anonymousreply 43905/04/2021

Natto-persimmon-bourbon cupcakes sold by a great big fat person with lavender Bettie Page hair and a chest tattoo of swallows holding a banner saying "Mi Vida Azúcar" over a pink cupcake wearing a crown of thorns.

by Anonymousreply 44005/04/2021

[quote] Liver & Onions

Doesn't just about every old-school, Jewish deli restaurant still have this on their menu?

Here in L.A., I see it on the menu at Fromins, Brent's, Mort's, Canter's ....

by Anonymousreply 44105/04/2021

Being on the menu of a dying breed of restaurant doesn't make liver and onions popular.

by Anonymousreply 44205/04/2021

Mashed potatoes is the traditional accompaniment to meatloaf. I didn't spell that out because i forgot that DL has an international audience, such as this fellow who obviously doesn't understand American food pairings. My apologies.

Wrapping meatloaf in bacon is big, too.

Mashed potatoes are an integral ingredient in salmon croquettes, which no one makes anymore but which are deliciouus.

by Anonymousreply 44305/04/2021

[R440] is that the Harvey Wallbangers talking or some prison experience?

by Anonymousreply 44405/04/2021

R441 It's good to know that there are hold-outs for those sort of dishes.

by Anonymousreply 44505/04/2021

Some things my mother used to make in the '60s -- filet of sole and corn fritters. (For meatless Fridays.) Also deep-fried breaded scallops.

by Anonymousreply 44605/04/2021

R381 alors, tu t en fous de foue gras?

by Anonymousreply 44705/04/2021

R413, I see frozen capon at the market around the holidays. My Italian grandparents made it at Thanksgiving. It's juicier than turkey.

by Anonymousreply 44805/04/2021

Things I haven't seen in restaurants for a long time are Chicken Kiev, Chicken Cordon Blue, Salisbury steak, Duck a l'orange, Steak Diane, Steak Au Pouivre, Oysters Rockefeller, Trout Almandine , and on and on. I guess it's a sentimental thing, but I loved that stuff as a kid. And I'd still order it because they tasted good! But food is like fashion. 30 years from now people will reminisce about avocado toast, poke bowls and fermented foods.

by Anonymousreply 44905/04/2021

It's funny how little I miss any of this stuff, including things I was able to name.

by Anonymousreply 45005/04/2021

Less beef, fewer breaded and fried things, fewer cream and brandy sauces, more grilling and stir frying , more spices and chilis. No jello. Fewer things out of cans. Gluten free diets, peanut and other nut allergies, keto diets, veganism have all had an effects. So have the post war wave of immigration. Also, when both parents work, fewer elaborate meals. Cooking is relegated to the weekends.

I don't miss many of these foods but I'm as likely to say Blecch when I look at the weekly lineup at those boxed meal services: Togarashi Duck & Spicy Soy Glaze with Duck Fat Crispy Rice; Pan-Seared Trout & Calabrian Chile Sauce with Asparagus, Farro & Date Salad; Lentil & Roasted Cauliflower Salad with Jalapeño Vinaigrette & Creamy Salsa Verde; Cashew Korma-Braised Chicken Thighs with Carrots & Garlic Rice.

by Anonymousreply 45105/04/2021

r443 I remember seeing a meatloaf recipe where mashed potatoes where slathered/piped over the finished free-standing loaf, then browned in the oven or under the broiler. I guess they were going for a much taller version of Shepherd's Pie/Cowboy Pie/Cottage Pie? Or a savory Baked Alaska?

Chopped chicken livers used to be a thing here in Philly, The long-gone Kelly & Cohen's Restaurant, out on the Penn campus, was famous for theirs. Even the iconic Melrose diner in South Philly had a version, which my brother and SIL would swoon for. When new management took over, it disappeared. Probably the only place to get it south of City Hall now is at the Famous Deli on 4th Street.

An up-threader mentioned huckleberry pie and its rarity. The berries grow wild and have not yet yielded to successful widespread cultivation which will account for not being able to find them. Horn & Hardart used to have one BITD, but that that might've just been blueberry pie under another name. Seeds are available for them online, if you'd like to give them a try. They are cultivated as you would tomatoes, to which they are related.

I'd be willing to bet the version of SOS, made with ground beef, led to this iconic dish's less-than-tasteful name.

I miss Swiss Steak, Chicken Salad served with Fried Oysters and really good, tart Lemon Meringue Pie.

by Anonymousreply 45205/04/2021

Yeah, the liver and onions definitely tops the list. I don’t know of anyone young or old that eats this anymore and it’s certainly not in any restaurants I go to.

by Anonymousreply 45305/04/2021

Egg salad is going nowhere. Its still a popular dish.

Deviled eggs is more old fashioned. Its still popular with my family as an appetizer on Thanksgiving & Christmas.

by Anonymousreply 45405/04/2021

The 20 Norms restaurants around the Los Angeles area have a "classic" menu section and still offer Meatloaf, Chicken Fried Steak, and Liver & Onions.

by Anonymousreply 45505/04/2021

R453 One of the reasons why liver and onions has fallen out of fashion is the liver is high in cholesterol as are all organ meats. When it was a popular dish people were not concern about high cholesterol, I think this is why many dishes fall out of fashion.

by Anonymousreply 456Last Wednesday at 3:03 AM

R451: Even some things on your list are past their prime. Stir frying, for example, was much more of a thing in the 70s and 80s.

Someone clearly wants egg salad to continue to be a thing, but it isn't. Some of it is that it's salmonella waiting to happen and restaurant owners know that. Tuna and chicken salad also are less common than in the past.

Lots of things come and go---Ceasar salad was unavoidable in the 90s/00s. Spinach salad in the 70s/80s. Short ribs about 10 years ago.

by Anonymousreply 457Last Wednesday at 3:27 AM

[quote]Stir frying, for example, was much more of a thing in the 70s and 80s.

AYFKM?

by Anonymousreply 458Last Wednesday at 12:30 PM

he's asian. shh, r458!

by Anonymousreply 459Last Wednesday at 12:35 PM

Deviled Eggs always seemed kind of white trashy to me.

by Anonymousreply 460Last Wednesday at 4:09 PM

Chicken Tetrazzini

by Anonymousreply 461Last Thursday at 12:29 AM

R461, You can easily find that on many menus.

by Anonymousreply 462Last Thursday at 3:03 AM

Malt-O-Meal

Maypo

Farina

Cream of Rice

by Anonymousreply 463Last Thursday at 4:46 AM

Chicken Tetrazinni mostly lives on in dehydrated backpacking food and even there turkey is more popular than chicken.

by Anonymousreply 464Last Thursday at 4:54 AM

Corned Beef and Cabbage

by Anonymousreply 465Last Thursday at 4:59 AM

Turkey Tetrazzini shows up regularly after Thanksgiving as one of those ubiquitous "what to do with leftover turkey" recipes.

by Anonymousreply 466Last Thursday at 7:53 AM

Noodles Romanoff

Borscht

by Anonymousreply 467Last Thursday at 7:54 AM

Chicken à la King

by Anonymousreply 468Last Thursday at 9:00 AM

R465 My mother used to make that for St Patrick's Day when I was a young kid. I loved it, but once it sat in the pot for a while at room temp it morphed into the most vile looking thing with all the coagulated fat floating around on the water. The stagnating concoction would give off a very pungent, sour aroma, too. Yuck.

by Anonymousreply 469Last Thursday at 9:31 AM

R469 - I make corned beef and cabbage at least once a year if not more. Fat coagulates on soup too. Grow up.

And who doesn't love Chicken à la King? It's basically a deconstructed chicken pot pie!

by Anonymousreply 470Last Thursday at 1:33 PM

[quote]And who doesn't love Chicken à la King? It's basically a deconstructed chicken pot pie!

You've obviously never run across a certain poster's ungrateful niece.

by Anonymousreply 471Last Thursday at 1:36 PM

And here's the story referenced in R471.

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by Anonymousreply 472Last Thursday at 5:11 PM

[quote]Yeah, the liver and onions definitely tops the list. I don’t know of anyone young or old that eats this anymore and it’s certainly not in any restaurants I go to.

I made it about 10 days ago.

Still big in Italy. "Fegato all Veneziana"

by Anonymousreply 473Last Thursday at 5:18 PM

[quote]"Fegato all Veneziana"

If you put it that way, of course it's delicious.

by Anonymousreply 474Last Friday at 4:11 AM

R470 - Just because you eat these foods does NOT mean they are popular.

by Anonymousreply 475Last Friday at 4:15 AM

From my ridiculous and somewhat disgusting childhood memories of school lunchboxes....

Weetos/Ricicles/Nesquik/Cookie Crisp/Golden Nugget cereal, Wildlife/Echo/Fuse/Mars Planets & white Maltesers/Cadbury’s Dream & Double cream chocolate, Penguin/Club biscuit bars (the naff jokes on the wrappers still haunt me), Fox Party Rings & Midget Gems (aka Michael Owens), & Jammie Dodger/Cadbury Animals/BN/Wagon Wheel/Cartoonies/KP choc dip biscuits, Fabulous Bakin’ Boys cupcakes, Flump marshmallow sticks, Frufoo/Frube yoghurts, Angel Delight milk pudding, Mr. Freeze/Sun/Jubbly (autocorrect makes this ‘junky’ which...yeah)/Twister ice lollies, Slush Puppies (I would only ever have these at the bowling alley), Ribena/Panda Pops/Squeezit/Kwench/Sunny D (always California-style, never Florida)/Fruit Shoot (I always liked the tennis-themed TV advert)/Um Bongo drink (which I’m certain they do not actually drink in the Congo..), Coke Vanilla (they keep bringing this back randomly as limited edition then retiring it again—does that happen in the U.S.?), Hubba Bubba Bubble Tape/Bubbaloo/Double Bubble gum & Chupa Chups (with some you got good football stickers with fit players’ pics on them—ditto the Powerpod Microstars chocolate shells), Atomic Fireballs/Push Pops/Swizzle Sticks/Sherbert straws/Flying Saucers/Bursting Bugs/Fruitella/Fruit Pastilles/Mr. Bones/Brain Lickers/Baby Bottle Pops/Toxic Waste/Candy Cigarette sweets (no way you could market those last few anymore), Wrigley’s Extra-thin Ice strips, Fruit Winder rollups, Quavers/Discos/Frazzles/Monster Munch (one flavour turned your tongue blue, it was wild)/Space Aliens & Transformers crisps, Cheesestrings (what was society thinking), Heinz Green Sauce (what the hell was this stuff and why did it need to exist?), Lunchable snack packs, Bernard Matthews’ Turkey Twisters & Billy Bear ham slices (shudder to think what cursed creature that meat originated from, if indeed it was meat)....

While a lot of these products are long discontinued, you can still buy some of them today (at least in England & Wales, you can), with the caveat you have to be prepared to search the darkest corners of the most provincial supermarkets or corner shops, and know that you shall receive dirty or confused looks from other customers or checkout staff for asking after them—much less buying them—in this Daynayj.

And I wouldn’t expect to go into a family home of now and see any of the aforementioned stocked in the cupboards. No-one I know buys any of this regularly or even more than once every few years for nostalgic reasons; even the people who were once regular consumers.

Considering the deleterious effects of these foods on health, I suppose the drop-off in popularity is a good thing, really. We don’t view the 1990s-2000s as a Dark Age, but we must remember that kids back then were still blithely eating microwaved chips, ready-made potato waffles, mini pizzas, jelly (jello, to you lot) with ice-cream, and litres of pop/soda/soft drink (whatever you want to call it) daily, like it wasn’t revolting or neglectful or a problem.

And I don’t really know exactly what sugar-addicted little kids like to eat these days, but given the way younger mothers seem to shop in my local supermarkets, I assume that much trendier and higher-end health-conscious GOOPy sweets & snacks are de rigeur. I imagine only common factor between the lunchboxes of my childhood and those of now are pieces of whole fruit (say, an apple), carrot sticks (Maccy D’s style), and those tiny boxes of Sun Maid raisins you can still gey.

by Anonymousreply 476Last Friday at 5:38 AM

Thanks, R472 - I was mostly off DL for several years and didn't get the reference.

R475 - corned beef and cabbage is served in Irish pubs all over the US. That you don't have an Irish pub in East Buttfuck, Nebraska doesn't mean it isn't popular in many parts of the US (like where most of the people live).

by Anonymousreply 477Last Friday at 6:39 AM

Ugh, remember when every potluck or holiday meal had to have Ambrosia salad? Sure, there’s nothing I love more than eating dessert with my meal, and then having more dessert after.

by Anonymousreply 478Last Friday at 6:42 AM

r477 is from Boston.

by Anonymousreply 479Last Friday at 6:52 AM

[quote]If you put it that way, of course it's delicious.

I remember when I went to Rome the first time and had dinner with a friend who'd been living there. Although I spoke a little bit of Italian, I was unfamiliar with all the menu terms. He told me not to make the same mistake he did and order "cervelli." He said it sounded nice ... but turned out to be BRAINS.

by Anonymousreply 480Last Friday at 7:15 AM

Chicken ala King is one of those things that's been ruined by being made part of institutional menus.

by Anonymousreply 481Last Friday at 8:00 AM

R480 branis, cooked the right way, are absolutely delicious!

by Anonymousreply 482Last Friday at 8:06 AM

R481, Shit on a shingle.

by Anonymousreply 483Last Friday at 8:11 AM

I remember Howard Johnson's had chicken croquettes.

Those english muffin things my mom sometimes used to make for a quick winter Saturday night supper - english muffins baked in the oven with cheese and bacon on top.

Also, if you were from Boston:) B&M brown bread, with or without raisins - not really bread, it came in a can and was more like moist cake.

Indian pudding.

by Anonymousreply 484Last Sunday at 7:26 AM

Brown Bread is still around--order it on line or look in New England super markets. Indian Pudding turns up on restaurant menus from time to time, but I doubt than anyone makes it at home anymore.

by Anonymousreply 485Last Sunday at 8:01 AM

Roadkill.

by Anonymousreply 486Last Sunday at 8:36 AM

R485 As a kid I used to get Indian Pudding in Yoken's in Portsmouth, NH. But I only liked it because it had vanilla ice cream on top, I think. Brown bread is still around but it's no longer as popular, that's what the thread is about. People always used to have it with hot dogs and beans.

by Anonymousreply 487Last Sunday at 9:26 AM

Sweetbreads

Foods made with Olestra

Snackwell's

by Anonymousreply 488Last Sunday at 5:39 PM

I wonder about regional specialties, like Hoppin' John or Brunswick Stew -- are they still popular in the south?

by Anonymousreply 489Last Sunday at 5:40 PM

R462 Where? The Olive Garden?

by Anonymousreply 490Last Sunday at 5:43 PM

[quote] I make egg salad with Trader Joe's hard-boiled egg

Are Trader Joe’s eggs special or something?

by Anonymousreply 491Last Sunday at 5:44 PM

Being able to go into any grocery store, not necessarily a supermarket, and get quality food and especially produce, like tomatoes that actually have the taste and texture of tomatoes and not have to wait for summer and 6 dollar a pound Heirloom tomatoes.

Bakeries and good kosher Delis in every neighborhood, at least in NYC, with really great food/bread/sweets.

P.S. - I still like egg salad, but only at home because I like it warm with the hard boiled eggs just out of the water.

by Anonymousreply 492Last Sunday at 5:48 PM

Liverwurst

Olive Loaf

Head Cheese

by Anonymousreply 493Last Sunday at 5:52 PM

I miss true dirty rice. I made it the other night without ground gizzards and liver - they provide an aromatic experience while binding things together.

Also, I haven’t been able to buy rabbit from the grocery in ten years. You have to pressure cook it forever, but that slightly gamey taste makes any stew into a heavenly experience. I once read to purchase them in the Winter as they commonly carry some bug during mating season.

by Anonymousreply 494Last Sunday at 6:29 PM

Spanish Rice - my partner just bought a packet while I was away and I haven't seen that in like 30 years.

by Anonymousreply 495Last Sunday at 6:34 PM

Meatloaf.

Good thing since it's disgusting.

by Anonymousreply 496Last Sunday at 6:56 PM

R495, Near East Spanish Rice is excellent.

by Anonymousreply 497Last Sunday at 7:29 PM

R475 I generally have corned beef and cabbage every St. Patrick's day in the crockpot w/potatoes and carrots, and some nice fresh rye bread.I love it. I'd probably have it more often but they commonly only seem to carry it during March. Not for the past 2 St Pat's Day because of covid.

I forgot if anyone mentioned this upthread but RUMAKI. Disgusting. Liver, and any type of organ meat across the board, will not pass through my lips. Cock is not in the group.

by Anonymousreply 498Last Sunday at 7:49 PM

Salmon croquettes, divinity candy, ambrosia salad, potted meat.

No one under 80 eats this stuff.

by Anonymousreply 499Last Sunday at 11:07 PM

Soul food restaurants nationwide reported a precipitous drop in sales of pig's feet when Aretha Franklin passed away. She was the only person who still admitted to eating them in this century.

by Anonymousreply 500Last Sunday at 11:12 PM

Banana candles

Offsite Link
by Anonymousreply 501Last Sunday at 11:35 PM

Cheese Waffies, Wise stopped making them, I guess sales tanked.

Offsite Link
by Anonymousreply 502Yesterday at 2:47 AM

Bronto Burgers and Ribs.

by Anonymousreply 503Yesterday at 10:17 AM

Anything ending in buckle or betty or fritters.

by Anonymousreply 504Yesterday at 11:09 AM

now I want an apple fritter.

by Anonymousreply 505Yesterday at 12:12 PM

or a corn fritter. either will do. or a sampling of all the fritters. Completely underrated food right now.

by Anonymousreply 506Yesterday at 12:13 PM
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