Egg salad used to be a standard. When's the last time you saw it on a menu? Nobody under 50 eats egg salad.
Foods That Are No Longer Popular
|by Anonymous||reply 506||Yesterday at 12:13 PM|
|by Anonymous||reply 1||05/02/2021|
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 Anonymous||reply 2||05/02/2021|
Diners probably still have it on menus and Citarella's and Whole Foods sell ready made egg salad sandwiches here in NY.
|by Anonymous||reply 3||05/02/2021|
Wedge salad with Roquefort dressing.
|by Anonymous||reply 4||05/02/2021|
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 Anonymous||reply 5||05/02/2021|
Rocky Mountain Oysters
|by Anonymous||reply 6||05/02/2021|
Chopped Kitten Salad
|by Anonymous||reply 7||05/02/2021|
A small glass of tomato juice at breakfast (no, you alkies, Bloody Marys don’t count).
Pillows of shredded wheat
|by Anonymous||reply 8||05/02/2021|
|by Anonymous||reply 9||05/02/2021|
Shrimp, yams, foie gras
|by Anonymous||reply 10||05/02/2021|
Chicken divan. Tuna casserole. Rumaki.
|by Anonymous||reply 11||05/02/2021|
|by Anonymous||reply 12||05/02/2021|
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 Anonymous||reply 13||05/02/2021|
No mayo, R5? Sounds kinda dry. I add curry powder to my egg salad as well.
|by Anonymous||reply 14||05/02/2021|
|by Anonymous||reply 15||05/02/2021|
Fro Yo from The Bigg Chill
|by Anonymous||reply 16||05/02/2021|
|by Anonymous||reply 17||05/02/2021|
|by Anonymous||reply 18||05/02/2021|
Liver and onions
|by Anonymous||reply 19||05/02/2021|
German chocolate cake.
|by Anonymous||reply 20||05/02/2021|
I've seen curried eggs at Indian restaurants: basically, hard boiled eggs instead of chicken or lamb!
|by Anonymous||reply 21||05/02/2021|
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 Anonymous||reply 22||05/02/2021|
|by Anonymous||reply 23||05/02/2021|
Chicken Cordon Bleu. I'd still eat it, though. Yum.
|by Anonymous||reply 24||05/02/2021|
|by Anonymous||reply 25||05/02/2021|
is aspic still a thing?
|by Anonymous||reply 26||05/02/2021|
I still see Deviled Eggs on menus at restaurants.
|by Anonymous||reply 27||05/02/2021|
And this monstrosity at the link.
|by Anonymous||reply 28||05/02/2021|
|by Anonymous||reply 29||05/02/2021|
My mother has a friend whose favorite food is Stouffers rarebit.
|by Anonymous||reply 30||05/02/2021|
Mock turtle soup
|by Anonymous||reply 31||05/02/2021|
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 Anonymous||reply 32||05/02/2021|
Casseroles, in general.
|by Anonymous||reply 33||05/02/2021|
Carrot Cake and Red Velvet Cake are featured in every common and gourmet bakery in 2021.
|by Anonymous||reply 34||05/02/2021|
Yes, I know Red Velvet cake is popular, but I didn't know carrot cake was.
|by Anonymous||reply 35||05/02/2021|
Red Velvet has vinegar and buttermilk in it, which gives it a tangy-ness. Chocolate Cake isn't as acidic.
|by Anonymous||reply 36||05/02/2021|
Yes it is featured in virtually every cake bakery in the US.
|by Anonymous||reply 37||05/02/2021|
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 Anonymous||reply 38||05/02/2021|
[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 Anonymous||reply 39||05/02/2021|
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.
|by Anonymous||reply 40||05/02/2021|
R23 looks like the aftermath of a fire that occurred during a June Taylor Dancers performance.
|by Anonymous||reply 41||05/02/2021|
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 Anonymous||reply 42||05/02/2021|
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 Anonymous||reply 43||05/02/2021|
Black Forest gateau
|by Anonymous||reply 44||05/02/2021|
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 Anonymous||reply 45||05/02/2021|
|by Anonymous||reply 46||05/02/2021|
It really is not so difficult to hard boil eggs and remove the shells...
|by Anonymous||reply 47||05/02/2021|
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 Anonymous||reply 48||05/02/2021|
[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 Anonymous||reply 49||05/02/2021|
|by Anonymous||reply 50||05/02/2021|
Swell! Now I have a craving for butterscotch pudding!
|by Anonymous||reply 51||05/02/2021|
|by Anonymous||reply 52||05/02/2021|
[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 Anonymous||reply 53||05/02/2021|
Peeling hard-boiled eggs can be a hassle.
|by Anonymous||reply 54||05/02/2021|
This dishy host has a whole playlist of egg accessories to help you in the kitchen.
|by Anonymous||reply 55||05/02/2021|
|by Anonymous||reply 56||05/02/2021|
Watergate? Do you mean Waldorf?
|by Anonymous||reply 57||05/02/2021|
R26 I was going to say aspic, too. It's basically a savory Jell-O salad but with meats.
|by Anonymous||reply 58||05/02/2021|
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 Anonymous||reply 59||05/02/2021|
Cold cuts. My mom used to buy the Oscar Mayer variety pack. I remember liking the cotto salami with the peppercorns.
|by Anonymous||reply 60||05/02/2021|
Perhaps Sanka as a brand name, but instant decaf is widely available.
|by Anonymous||reply 61||05/02/2021|
|by Anonymous||reply 62||05/02/2021|
I think cold cuts are still popular with children/teens.
|by Anonymous||reply 63||05/02/2021|
"Baked" things. Everything is now "roasted" or "baked off."
|by Anonymous||reply 64||05/02/2021|
|by Anonymous||reply 65||05/02/2021|
|by Anonymous||reply 66||05/02/2021|
R57 - It’s Watergate Salad. It was very popular in the 1970s. By the 1980s, however, it declined in popularity.
|by Anonymous||reply 67||05/02/2021|
Polynesian cuisine including pupu platters.
|by Anonymous||reply 68||05/02/2021|
Brown Windsor soup
|by Anonymous||reply 69||05/02/2021|
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 Anonymous||reply 70||05/02/2021|
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 Anonymous||reply 71||05/02/2021|
Tang. It was advertised ad nauseam in the 1970s.
|by Anonymous||reply 72||05/02/2021|
Ambrosia salad, meatloaf and Sunny Delight
|by Anonymous||reply 73||05/02/2021|
|by Anonymous||reply 74||05/02/2021|
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 Anonymous||reply 75||05/02/2021|
R73 Sunny Delight is now called Sunny D.
|by Anonymous||reply 76||05/02/2021|
Shrimp is still served everywhere. From high end dining places to Long John Silvers.
|by Anonymous||reply 77||05/02/2021|
[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 Anonymous||reply 78||05/02/2021|
Prawn cocktail; avocado prawn
|by Anonymous||reply 79||05/02/2021|
I was hoping for the Tangwipes episode, but here's one for R72.
|by Anonymous||reply 80||05/02/2021|
Green Goddess Dressing
|by Anonymous||reply 81||05/02/2021|
|by Anonymous||reply 82||05/02/2021|
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 Anonymous||reply 83||05/02/2021|
They used to sell shrimp cocktail in a jar.
|by Anonymous||reply 84||05/02/2021|
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 Anonymous||reply 85||05/02/2021|
Shrimp (prawn) cocktail is still around, but you need to patronize CLASSY joints to encounter it!
|by Anonymous||reply 86||05/02/2021|
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 Anonymous||reply 87||05/02/2021|
R87 and it's probably cheaper to make it at home, as my mother used to say whenever we wanted to eat out.
|by Anonymous||reply 88||05/02/2021|
I have not been to a steak house in a while: are sirloin tips still a thing?
|by Anonymous||reply 89||05/02/2021|
[quote]German chocolate cake.
You’re just randomly listing stuff now.🙄
|by Anonymous||reply 90||05/02/2021|
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 Anonymous||reply 91||05/02/2021|
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 Anonymous||reply 92||05/02/2021|
[quote]mac & cheese
Horseshit. That has never gone out of popularity and probably never will.
|by Anonymous||reply 93||05/02/2021|
R28, that ham/banana thing is hilarious and definitely a monstrosity, but I'm pretty sure it never was popular.
|by Anonymous||reply 94||05/02/2021|
Egg Foo Young
|by Anonymous||reply 95||05/02/2021|
|by Anonymous||reply 96||05/02/2021|
If anything Mac n Cheese is wildly trendy.
In addition to butterscotch pudding, now I want egg Foo young!
|by Anonymous||reply 97||05/02/2021|
Corned Beef Hash
|by Anonymous||reply 98||05/02/2021|
Mac & Cheese is a big part of Soul Food culture.
|by Anonymous||reply 99||05/02/2021|
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.
|by Anonymous||reply 100||05/02/2021|
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 Anonymous||reply 101||05/02/2021|
The poster said Mac N Cheese IS popular as part the comfort food craze.
|by Anonymous||reply 102||05/02/2021|
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:
Grilled Pita Wedge Sandwiches
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 Anonymous||reply 103||05/02/2021|
|by Anonymous||reply 104||05/02/2021|
[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 Anonymous||reply 105||05/02/2021|
croque monsieur "at my Ivy school"
|by Anonymous||reply 106||05/02/2021|
R105 Yes I remember not least because it has been discussed weekly on DL ever since. How could we forget!
|by Anonymous||reply 107||05/02/2021|
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 Anonymous||reply 108||05/02/2021|
Consommé served straight up as a course.
|by Anonymous||reply 109||05/02/2021|
surf n turf platter
|by Anonymous||reply 110||05/02/2021|
Lobster Thermidor reminds me of Jackee from 227!
|by Anonymous||reply 111||05/02/2021|
Sherry Flip (cocktail)
|by Anonymous||reply 112||05/02/2021|
half "beef" half soy burgers which were served at my Public (USA Public) school in the early 70s because suddenly beef was expensive.
|by Anonymous||reply 113||05/02/2021|
[quote] Consommé served straight up as a course.
Consommé, ciggies, and the grapefruit diet kept us 70s moms skinny, darling.
|by Anonymous||reply 114||05/02/2021|
There is a place near me that I enjoy getting their croque madam R106, but I agree it is pretty obscure.
|by Anonymous||reply 115||05/02/2021|
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 Anonymous||reply 116||05/02/2021|
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 Anonymous||reply 117||05/02/2021|
I don’t think people eat the deep fried fish like in the 1970s Long John Silvers, Arthur Treachers, etc.
|by Anonymous||reply 118||05/02/2021|
Canned ravioli. I can't imagine anyone eating it but I still see it in the supermarket and wonder.
|by Anonymous||reply 119||05/02/2021|
The French tripe sausage andouillette was the nastiest thing I ever put in my mouth!
|by Anonymous||reply 120||05/02/2021|
Chipped beef gravy.
|by Anonymous||reply 121||05/02/2021|
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 Anonymous||reply 122||05/02/2021|
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 Anonymous||reply 123||05/02/2021|
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 Anonymous||reply 124||05/02/2021|
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 Anonymous||reply 125||05/02/2021|
Pot Roast. Maybe it’s still popular in the Midwest but you hardly hear of people making a pot roast for dinner.
|by Anonymous||reply 126||05/02/2021|
Jello 1 2 3
|by Anonymous||reply 127||05/02/2021|
I loved that stuff, R127!
|by Anonymous||reply 128||05/02/2021|
Tofu cheesecake, tempeh burgers
|by Anonymous||reply 129||05/02/2021|
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 Anonymous||reply 130||05/02/2021|
|by Anonymous||reply 131||05/02/2021|
|by Anonymous||reply 132||05/02/2021|
pigeon with peas
|by Anonymous||reply 133||05/02/2021|
in the USA, lamb and mutton
|by Anonymous||reply 134||05/02/2021|
Lamb is still popular in parts of America but that's probably due to Greek cuisine.
|by Anonymous||reply 135||05/02/2021|
|by Anonymous||reply 136||05/02/2021|
Schmaltz and eyerlekh. I think schmaltz had a bit of a comeback among foodies along with lard
|by Anonymous||reply 137||05/02/2021|
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 Anonymous||reply 138||05/02/2021|
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 Anonymous||reply 139||05/02/2021|
Remember LeChoy? Big double decker cans of chop suey? My dad loved it. Yuk!
|by Anonymous||reply 140||05/02/2021|
I haven't had frozen fried clams in decades.
|by Anonymous||reply 141||05/02/2021|
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.
|by Anonymous||reply 142||05/02/2021|
R10 is either stupid or a shut in loner or both.
|by Anonymous||reply 143||05/02/2021|
I though foie gras was banned in USA?
|by Anonymous||reply 144||05/02/2021|
R83 and r84 are shit-wits.
|by Anonymous||reply 145||05/02/2021|
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 Anonymous||reply 146||05/02/2021|
apparently, molded vomit salad, front, center
|by Anonymous||reply 147||05/02/2021|
I had an egg salad (from Trader Joe's) sammich three hours ago. But then, I'm 60.
|by Anonymous||reply 148||05/02/2021|
hot white balls of mystery meat and dough? (brass chaffing dish)
|by Anonymous||reply 149||05/02/2021|
[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 Anonymous||reply 150||05/02/2021|
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 Anonymous||reply 151||05/02/2021|
|by Anonymous||reply 152||05/02/2021|
I have questions about turkey fruit salad
|by Anonymous||reply 153||05/02/2021|
|by Anonymous||reply 154||05/02/2021|
Sauté lake perch is the most expensive dish you can order because they’ve overfished, R151. There’s not enough to go around.
|by Anonymous||reply 155||05/02/2021|
Aren't you supposed to have a Brandy Alexander as your drink at those supper clubs?
|by Anonymous||reply 156||05/02/2021|
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.
|by Anonymous||reply 157||05/02/2021|
|by Anonymous||reply 158||05/02/2021|
|by Anonymous||reply 159||05/02/2021|
|by Anonymous||reply 160||05/02/2021|
Still very popular in Hawaii
|by Anonymous||reply 161||05/02/2021|
Sun dried tomatoes. Huge in the 80s and 90s, but now opening opening for Debbie Gibson.
|by Anonymous||reply 162||05/02/2021|
R162, I loathe sun dried tomatoes. Way too sour.
|by Anonymous||reply 163||05/02/2021|
Sun dried tomatoes, but not desiccated, stored in oil, are pretty savory.
|by Anonymous||reply 164||05/02/2021|
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 Anonymous||reply 165||05/02/2021|
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 Anonymous||reply 166||05/02/2021|
Baloney. When was the last time you had it?
|by Anonymous||reply 167||05/02/2021|
|by Anonymous||reply 168||05/02/2021|
R168 you will have to explain this one
|by Anonymous||reply 169||05/02/2021|
[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 Anonymous||reply 170||05/02/2021|
For you DLers looking for a butterscotch / caramel fix, try Mrs. Richardson's caramel / butterscotch syrup in a jar.
|by Anonymous||reply 171||05/02/2021|
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 Anonymous||reply 172||05/02/2021|
|by Anonymous||reply 173||05/02/2021|
Apple Pie A La Mode
|by Anonymous||reply 174||05/02/2021|
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 Anonymous||reply 175||05/02/2021|
|by Anonymous||reply 176||05/02/2021|
Braunschweiger, olives with pimento, clam dip, circus peanuts, Rumaki.
|by Anonymous||reply 177||05/02/2021|
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 Anonymous||reply 178||05/02/2021|
|by Anonymous||reply 179||05/02/2021|
|by Anonymous||reply 180||05/02/2021|
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 Anonymous||reply 181||05/02/2021|
Deviled eggs are still popular among the deplorables. They bring them to potlucks.
|by Anonymous||reply 182||05/02/2021|
Deviled eggs are popular among a wide variety of people.
|by Anonymous||reply 183||05/02/2021|
Deviled eggs gave recently become a yuppie foodie thing.
|by Anonymous||reply 184||05/02/2021|
[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 Anonymous||reply 185||05/02/2021|
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 Anonymous||reply 186||05/02/2021|
|by Anonymous||reply 187||05/02/2021|
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.
|by Anonymous||reply 188||05/02/2021|
No, nincompoop at R188 we are not talking about NYC and LA.
|by Anonymous||reply 189||05/02/2021|
52 bucks for 15 buck RETAIL bottle of Gruet. Sad.
|by Anonymous||reply 190||05/02/2021|
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 Anonymous||reply 191||05/02/2021|
|by Anonymous||reply 192||05/02/2021|
R188 regardless , we weren’t talking about France. Or Germany or Africa for that matter. Whatever.
|by Anonymous||reply 193||05/02/2021|
Well we're talking about France now, enculé.
|by Anonymous||reply 194||05/02/2021|
[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 Anonymous||reply 195||05/02/2021|
Maison Pickle looks like a right fuck up.
|by Anonymous||reply 196||05/02/2021|
|by Anonymous||reply 197||05/02/2021|
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 Anonymous||reply 198||05/02/2021|
Boules de Berlin
|by Anonymous||reply 199||05/02/2021|
[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 Anonymous||reply 200||05/02/2021|
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 Anonymous||reply 201||05/02/2021|
Pronounced like "vaggotch".
|by Anonymous||reply 202||05/02/2021|
R201, dang that one takes me back. I’m glad it’s dead and it can stay dead.
|by Anonymous||reply 203||05/02/2021|
No R202, pronounced FAGGOTS same way it's written.
|by Anonymous||reply 204||05/02/2021|
Now I'm craving taramosalata.
|by Anonymous||reply 205||05/02/2021|
Taramasalata = cods' roe dip. Not craving now are you?
|by Anonymous||reply 206||05/02/2021|
r170, "If you're 60, why do you call it a sammich? "
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 Anonymous||reply 207||05/02/2021|
|by Anonymous||reply 208||05/02/2021|
[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 Anonymous||reply 209||05/02/2021|
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 Anonymous||reply 210||05/02/2021|
|by Anonymous||reply 211||05/02/2021|
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 Anonymous||reply 212||05/02/2021|
I grew up eating Egg & Olive on rye. Almost never see it in diners anymore.
|by Anonymous||reply 213||05/02/2021|
[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 Anonymous||reply 214||05/02/2021|
R213, that actually sounds delicious.
|by Anonymous||reply 215||05/02/2021|
What's out at La Voile Rouge St Tropez?
|by Anonymous||reply 216||05/02/2021|
[quote]Taramasalata = cods' roe dip. Not craving now are you?
I know it's made of roe... is that supposed to be unappetizing?
|by Anonymous||reply 217||05/02/2021|
R217 the roe is harvested in the cruelest way possible.
|by Anonymous||reply 218||05/02/2021|
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 Anonymous||reply 219||05/02/2021|
Maybe club sandwiches.
|by Anonymous||reply 220||05/02/2021|
|by Anonymous||reply 221||05/02/2021|
The deviled eggs at Jacob's pickles on the UWS (upper west side, Manhattan) are phenomenal, and popular as hell.
|by Anonymous||reply 222||05/02/2021|
Sadly, the Melts are no longer found at very many places. Both Tuna and Patty.
|by Anonymous||reply 223||05/02/2021|
|by Anonymous||reply 224||05/02/2021|
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 Anonymous||reply 225||05/02/2021|
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 Anonymous||reply 226||05/02/2021|
|by Anonymous||reply 227||05/02/2021|
R226 you forgot MEEEE
|by Anonymous||reply 228||05/02/2021|
[quote] French bead [sic] and gruyere [sic] ...
... are not available where R225 lives.
R214 must be new here.
|by Anonymous||reply 229||05/02/2021|
Tuna melts are making a comeback.
|by Anonymous||reply 230||05/02/2021|
BBQ potato chips. Once a staple of 1980s chip offerings they are nearly impossible to find nowadays.
|by Anonymous||reply 231||05/02/2021|
Fritos BBQ twists are still around. Yum.
|by Anonymous||reply 232||05/02/2021|
Why oh why do my grandkids not want to eat my hamburger-carob-strawberry jello salad?
|by Anonymous||reply 233||05/02/2021|
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 Anonymous||reply 234||05/02/2021|
Tuna melts are probably better homemade. I would use cheddar cheese, make it open-faced, and place it under the broiler. Rye bread!
|by Anonymous||reply 235||05/02/2021|
R234 that weird but good flavor is mercury, baby.
|by Anonymous||reply 236||05/02/2021|
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 Anonymous||reply 237||05/02/2021|
[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 Anonymous||reply 238||05/02/2021|
[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 Anonymous||reply 239||05/02/2021|
|by Anonymous||reply 240||05/02/2021|
|by Anonymous||reply 241||05/02/2021|
Frozen TV dinners from the supermarket have been replaced by food delivered by services like Uber Eats and DoorDash.
|by Anonymous||reply 242||05/02/2021|
I make deviled eggs, also welsh rarebit. I haven't had jello in 40 years.
|by Anonymous||reply 243||05/02/2021|
In that case I would just throw it away.
|by Anonymous||reply 244||05/02/2021|
|by Anonymous||reply 245||05/02/2021|
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 Anonymous||reply 246||05/02/2021|
Mmmmm, Jello Puddin' Pops!
|by Anonymous||reply 247||05/02/2021|
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 Anonymous||reply 248||05/02/2021|
You mean Chianti? And that's because California Wine blows crappy Italian Chianti wine out of the water!
|by Anonymous||reply 249||05/02/2021|
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 Anonymous||reply 250||05/02/2021|
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 Anonymous||reply 251||05/02/2021|
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.
|by Anonymous||reply 252||05/02/2021|
It was called 'Creamed Chipped Beef'. Just fyi.
(served on toast)
Which is why it was also called 'Shit on a Shingle'!
|by Anonymous||reply 253||05/02/2021|
|by Anonymous||reply 254||05/02/2021|
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!
|by Anonymous||reply 255||05/02/2021|
[quote]the roe is harvested in the cruelest way possible.
By killing the fish?
|by Anonymous||reply 256||05/02/2021|
Is Swiss Steak with tomato sauce good?
What about Steak Diane?
|by Anonymous||reply 257||05/02/2021|
R231 Where on earth do you shop? Any mainstream grocery chain carries not one but several varieties of BBQ potato chips.
|by Anonymous||reply 258||05/03/2021|
[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 Anonymous||reply 259||05/03/2021|
|by Anonymous||reply 260||05/03/2021|
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 Anonymous||reply 261||05/03/2021|
Moonstruck eggs, eggs in a basket, eggs in a frame, Uova nel Cestino... Whatever you call it it's good eats.
|by Anonymous||reply 262||05/03/2021|
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 Anonymous||reply 263||05/03/2021|
[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 Anonymous||reply 264||05/03/2021|
[quote]you forgot MEEEE
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 Anonymous||reply 265||05/03/2021|
Franks and Beans
|by Anonymous||reply 266||05/03/2021|
No you are not r237. A lot of people eat and enjoy it.
|by Anonymous||reply 267||05/03/2021|
Has anyone mentioned egg salad yet? 🙄😉
|by Anonymous||reply 268||05/03/2021|
Potatoes Au Gratin
|by Anonymous||reply 269||05/03/2021|
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 Anonymous||reply 270||05/03/2021|
|by Anonymous||reply 271||05/03/2021|
r271 Did you mean ORTOLAN?
|by Anonymous||reply 272||05/03/2021|
[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 Anonymous||reply 273||05/03/2021|
[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 Anonymous||reply 274||05/03/2021|
|by Anonymous||reply 275||05/03/2021|
How DARE you!!!
|by Anonymous||reply 276||05/03/2021|
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 Anonymous||reply 277||05/03/2021|
peanut butter and jelly
|by Anonymous||reply 278||05/03/2021|
|by Anonymous||reply 279||05/03/2021|
Mutton, vegetables, and barley. I'm guessing it won't be making a comeback anytime soon.
|by Anonymous||reply 280||05/03/2021|
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 Anonymous||reply 281||05/03/2021|
|by Anonymous||reply 282||05/03/2021|
|by Anonymous||reply 283||05/03/2021|
|by Anonymous||reply 284||05/03/2021|
Pigs In The Blanket
|by Anonymous||reply 285||05/03/2021|
Dental Dams for eating ass.
|by Anonymous||reply 286||05/03/2021|
|by Anonymous||reply 287||05/03/2021|
|by Anonymous||reply 288||05/03/2021|
|by Anonymous||reply 289||05/03/2021|
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 Anonymous||reply 290||05/03/2021|
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 Anonymous||reply 291||05/03/2021|
Nesselrode pie sounds like it would taste like moldy ass
|by Anonymous||reply 292||05/03/2021|
Used to love these -- still do, but:
Molds of any kind -- tomato aspic, cucumber mold
Chicken a la King
|by Anonymous||reply 293||05/03/2021|
Huckleberry pie -- not sure how it's different than blueberry though
|by Anonymous||reply 294||05/03/2021|
Charlotte Russe -- Barbra Streisand said they used to sell them at movie theaters
|by Anonymous||reply 295||05/03/2021|
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 Anonymous||reply 296||05/03/2021|
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 Anonymous||reply 297||05/03/2021|
[quote] it had canned spaghetti, kidney beans, tomato soup and hamburger in it. Us kids loved it.
|by Anonymous||reply 298||05/03/2021|
Didn't we do this a few months ago?
|by Anonymous||reply 299||05/03/2021|
I still see egg salad at deli's and at little tea shops here.
|by Anonymous||reply 300||05/03/2021|
Red Velvet cake had a resurgence a few years ago. I think it's overrated and not impressed and I'm a Southerner.
|by Anonymous||reply 301||05/03/2021|
For those who are missing Chex mix, try Utz Pub Mix (Costco might have it). Really good, IMO.
|by Anonymous||reply 302||05/03/2021|
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 Anonymous||reply 303||05/03/2021|
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 Anonymous||reply 304||05/03/2021|
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 Anonymous||reply 305||05/03/2021|
Viennetta is back.
|by Anonymous||reply 306||05/03/2021|
|by Anonymous||reply 307||05/03/2021|
Sock it to Me Cake Watergate Cake (Bundt cake w pistachio pudding mix)
|by Anonymous||reply 308||05/03/2021|
|by Anonymous||reply 309||05/03/2021|
3 Bean Salad (PTL!)
|by Anonymous||reply 310||05/03/2021|
Pasta Salad Pesto (still around but not as much as in the eighties and nineties) Salad Bars (even before COVID)
|by Anonymous||reply 311||05/03/2021|
Actually, it's the older the egg, the easier the shell comes off.
|by Anonymous||reply 312||05/03/2021|
R289 & R307 sloppy joes made with ground beef or NJ style sloppy joes?
|by Anonymous||reply 313||05/03/2021|
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 Anonymous||reply 314||05/03/2021|
|by Anonymous||reply 315||05/03/2021|
|by Anonymous||reply 316||05/03/2021|
Egg Drop Soup
|by Anonymous||reply 317||05/03/2021|
|by Anonymous||reply 318||05/03/2021|
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 Anonymous||reply 319||05/03/2021|
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 Anonymous||reply 320||05/03/2021|
|by Anonymous||reply 321||05/03/2021|
R313, Manwich style sloppy joes.
|by Anonymous||reply 322||05/03/2021|
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 Anonymous||reply 323||05/03/2021|
R320 which part is bullshit?
|by Anonymous||reply 324||05/03/2021|
R72 , remember "Tang" is "Gnat" spelled backwards.
|by Anonymous||reply 325||05/03/2021|
Green Goddess has been back for a while
|by Anonymous||reply 326||05/03/2021|
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 Anonymous||reply 327||05/03/2021|
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 Anonymous||reply 328||05/03/2021|
|by Anonymous||reply 329||05/03/2021|
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 Anonymous||reply 330||05/03/2021|
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 Anonymous||reply 331||05/03/2021|
[quote] Monte Cristo sandwiches have disappeared from menus.
|by Anonymous||reply 332||05/03/2021|
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 Anonymous||reply 333||05/03/2021|
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 Anonymous||reply 334||05/03/2021|
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 Anonymous||reply 335||05/03/2021|
Pasta carbonara still seems popular.
|by Anonymous||reply 336||05/03/2021|
R335 yea! this geigh guy is still making them and he seems relatively young.
|by Anonymous||reply 337||05/03/2021|
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 Anonymous||reply 338||05/03/2021|
[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 Anonymous||reply 339||05/03/2021|
[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 Anonymous||reply 340||05/03/2021|
[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 Anonymous||reply 341||05/03/2021|
|by Anonymous||reply 342||05/03/2021|
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 Anonymous||reply 343||05/03/2021|
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 Anonymous||reply 344||05/03/2021|
R344 I just made that for the first time recently and it came out perfectly! I was so excited!
|by Anonymous||reply 345||05/03/2021|
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 Anonymous||reply 346||05/03/2021|
[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 Anonymous||reply 347||05/03/2021|
[quote]Nesselrode pie sounds like it would taste like moldy ass
Well if any one would know, it would be you.
|by Anonymous||reply 348||05/03/2021|
Lady Baltimore Cake
|by Anonymous||reply 349||05/03/2021|
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.
|by Anonymous||reply 350||05/03/2021|
Date nut bread and cream cheese.
|by Anonymous||reply 351||05/03/2021|
|by Anonymous||reply 352||05/03/2021|
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 Anonymous||reply 353||05/03/2021|
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 Anonymous||reply 354||05/03/2021|
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 Anonymous||reply 355||05/03/2021|
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 Anonymous||reply 356||05/03/2021|
Chock Full o' Nuts had great date nut bread with cream cheese.
|by Anonymous||reply 357||05/03/2021|
Chopped liver = pate
|by Anonymous||reply 358||05/03/2021|
[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 Anonymous||reply 359||05/03/2021|
Most Utz products are poor substitutes for the originals
|by Anonymous||reply 360||05/03/2021|
[quote] diners/coffee shops, which are themselves less popular than they used to be.
More's the pity.
|by Anonymous||reply 361||05/03/2021|
[quote] Sun dried tomatoes
Disgusting. When I see them I think of a miscarriage.
|by Anonymous||reply 362||05/03/2021|
Pudding Pops -- I don't understand why they stopped making them, frozen pudding who wouldn't love that.
|by Anonymous||reply 363||05/03/2021|
"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 Anonymous||reply 364||05/03/2021|
|by Anonymous||reply 365||05/03/2021|
Stewed canned fruit - prunes, apples, pears, or peaches - for breakfast.
|by Anonymous||reply 366||05/03/2021|
Grapefruit for breakfast.
|by Anonymous||reply 367||05/03/2021|
The diet platter with a hamburger patty, a scoop of cottage cheese, and a peach half.
|by Anonymous||reply 368||05/03/2021|
Do they still make Nestle's Quik - chocolate and strawberry?
|by Anonymous||reply 369||05/03/2021|
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 Anonymous||reply 370||05/03/2021|
Do they still serve ice milk bars in school cafeterias?
|by Anonymous||reply 371||05/03/2021|
Ice milk became "low fat ice cream" thanks to rule change by FDA
|by Anonymous||reply 372||05/03/2021|
Canned vegetables (which are generally disgusting) seem to have fallen out of favor. I don't know why it took so long.
|by Anonymous||reply 373||05/03/2021|
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 Anonymous||reply 374||05/03/2021|
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 Anonymous||reply 375||05/03/2021|
Prunes are now called dried plums.
|by Anonymous||reply 376||05/03/2021|
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 Anonymous||reply 377||05/03/2021|
Apparently, charcoal grilled hot dog(s)
|by Anonymous||reply 378||05/03/2021|
|by Anonymous||reply 379||05/03/2021|
Canned Kadota figs in syrup. Used to be a diner staple.
|by Anonymous||reply 380||05/03/2021|
Foue Gras. Thank god many places have banned it, along with shark fin soup.
|by Anonymous||reply 381||05/03/2021|
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.
|by Anonymous||reply 382||05/03/2021|
[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 Anonymous||reply 383||05/03/2021|
Perhaps you meant foie gras, R381.
|by Anonymous||reply 384||05/03/2021|
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.
|by Anonymous||reply 385||05/03/2021|
Cream of wheat
|by Anonymous||reply 386||05/03/2021|
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 Anonymous||reply 387||05/03/2021|
|by Anonymous||reply 388||05/03/2021|
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 Anonymous||reply 389||05/04/2021|
Ice milk.....oh yeah.....
|by Anonymous||reply 390||05/04/2021|
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 Anonymous||reply 391||05/04/2021|
Does anyone still fondue?
|by Anonymous||reply 392||05/04/2021|
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 Anonymous||reply 393||05/04/2021|
[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.
|by Anonymous||reply 394||05/04/2021|
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.)
|by Anonymous||reply 395||05/04/2021|
|by Anonymous||reply 396||05/04/2021|
Duck a l'orange is something not on menus much anymore.
|by Anonymous||reply 397||05/04/2021|
Veal is not easy to find anymore, due to animal rights issues.
|by Anonymous||reply 398||05/04/2021|
[quote] Duck a l'orange is something not on menus much anymore.
You can get orange chicken, however, at Panda Express.
|by Anonymous||reply 399||05/04/2021|
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....
|by Anonymous||reply 400||05/04/2021|
I still have a fondue pot and, yes, I still do up a cheese fondue once in awhile.
|by Anonymous||reply 401||05/04/2021|
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 Anonymous||reply 402||05/04/2021|
Not a food, but for those of us who used to substitute booze and cigarettes for food: Harvey Wallbangers.
|by Anonymous||reply 403||05/04/2021|
r403 Harvey Wallbanger CAKE is one of the recipes linked at R395.
|by Anonymous||reply 404||05/04/2021|
Very cool r404. I haven't seen Galliano in years. I was definitely an acquired taste.
|by Anonymous||reply 405||05/04/2021|
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 Anonymous||reply 406||05/04/2021|
Has anyone mentioned squab? I've read about it, seems like a 30s thing. Not sure what it is - pigeon or something?
|by Anonymous||reply 407||05/04/2021|
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 Anonymous||reply 408||05/04/2021|
Chicken fricasee which sounds delicious.
|by Anonymous||reply 409||05/04/2021|
|by Anonymous||reply 410||05/04/2021|
|by Anonymous||reply 411||05/04/2021|
[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 Anonymous||reply 412||05/04/2021|
Can you even buy a capon anymore and was it tough or tender?
|by Anonymous||reply 413||05/04/2021|
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 Anonymous||reply 414||05/04/2021|
Rack of lamb.
|by Anonymous||reply 415||05/04/2021|
Spaghetti 'Os and Weiners
|by Anonymous||reply 416||05/04/2021|
Squab = baby pigeons....
|by Anonymous||reply 417||05/04/2021|
|by Anonymous||reply 418||05/04/2021|
This thread made me start craving egg salad so I made a huge bowl with fresh dill. It’s fabulous
|by Anonymous||reply 419||05/04/2021|
[quote]So mashed potato is an ingredient in the meatloaf? That would be interesting
Not as interesting as hard-boiled eggs.
|by Anonymous||reply 420||05/04/2021|
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.
|by Anonymous||reply 421||05/04/2021|
Fajitas. I don't think it's something that people in Mexico really eat. Tex-Mex, maybe.
|by Anonymous||reply 422||05/04/2021|
They sell Egg Salad at Whole Foods.
|by Anonymous||reply 423||05/04/2021|
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 Anonymous||reply 424||05/04/2021|
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 Anonymous||reply 425||05/04/2021|
I've seen goose at Christmas at our local Kroger's. I think it's having a resurgence.
|by Anonymous||reply 426||05/04/2021|
You can usually get frozen goose, especially around the holidays. Fresh? I doubt it.
|by Anonymous||reply 427||05/04/2021|
Maybe moussaka? I've had a couple different versions of it. The last time I ate it was in Las Vegas. Really delicious.
|by Anonymous||reply 428||05/04/2021|
Maybe a butcher shop R427.
|by Anonymous||reply 429||05/04/2021|
[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 Anonymous||reply 430||05/04/2021|
[quote]Most Utz products are poor substitutes for the originals
Most Utz products are superior to any other similar products.
|by Anonymous||reply 431||05/04/2021|
I agree, r431.
|by Anonymous||reply 432||05/04/2021|
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 Anonymous||reply 433||05/04/2021|
I've made it with pancetta and then with regular bacon and I prefer the bacon.
|by Anonymous||reply 434||05/04/2021|
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 Anonymous||reply 435||05/04/2021|
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!"
|by Anonymous||reply 436||05/04/2021|
R435, I make a killer linguini with clam sauce! Both red and white versions. Never not popular here.
|by Anonymous||reply 437||05/04/2021|
Cake pops and cronuts seem to have gone away...
|by Anonymous||reply 438||05/04/2021|
Fuckin Christ! Have you people not left a basement in 30 years? R438 cake pops are everywhere! Starbucks fucking has them.
|by Anonymous||reply 439||05/04/2021|
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 Anonymous||reply 440||05/04/2021|
[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 Anonymous||reply 441||05/04/2021|
Being on the menu of a dying breed of restaurant doesn't make liver and onions popular.
|by Anonymous||reply 442||05/04/2021|
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 Anonymous||reply 443||05/04/2021|
[R440] is that the Harvey Wallbangers talking or some prison experience?
|by Anonymous||reply 444||05/04/2021|
R441 It's good to know that there are hold-outs for those sort of dishes.
|by Anonymous||reply 445||05/04/2021|
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 Anonymous||reply 446||05/04/2021|
R381 alors, tu t en fous de foue gras?
|by Anonymous||reply 447||05/04/2021|
R413, I see frozen capon at the market around the holidays. My Italian grandparents made it at Thanksgiving. It's juicier than turkey.
|by Anonymous||reply 448||05/04/2021|
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 Anonymous||reply 449||05/04/2021|
It's funny how little I miss any of this stuff, including things I was able to name.
|by Anonymous||reply 450||05/04/2021|
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 Anonymous||reply 451||05/04/2021|
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 Anonymous||reply 452||05/04/2021|
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 Anonymous||reply 453||05/04/2021|
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 Anonymous||reply 454||05/04/2021|
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 Anonymous||reply 455||05/04/2021|
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 Anonymous||reply 456||Last 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 Anonymous||reply 457||Last Wednesday at 3:27 AM|
[quote]Stir frying, for example, was much more of a thing in the 70s and 80s.
|by Anonymous||reply 458||Last Wednesday at 12:30 PM|
he's asian. shh, r458!
|by Anonymous||reply 459||Last Wednesday at 12:35 PM|
Deviled Eggs always seemed kind of white trashy to me.
|by Anonymous||reply 460||Last Wednesday at 4:09 PM|
|by Anonymous||reply 461||Last Thursday at 12:29 AM|
R461, You can easily find that on many menus.
|by Anonymous||reply 462||Last Thursday at 3:03 AM|
Cream of Rice
|by Anonymous||reply 463||Last Thursday at 4:46 AM|
Chicken Tetrazinni mostly lives on in dehydrated backpacking food and even there turkey is more popular than chicken.
|by Anonymous||reply 464||Last Thursday at 4:54 AM|
Corned Beef and Cabbage
|by Anonymous||reply 465||Last 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 Anonymous||reply 466||Last Thursday at 7:53 AM|
|by Anonymous||reply 467||Last Thursday at 7:54 AM|
Chicken à la King
|by Anonymous||reply 468||Last 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 Anonymous||reply 469||Last 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 Anonymous||reply 470||Last 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 Anonymous||reply 471||Last Thursday at 1:36 PM|
And here's the story referenced in R471.
|by Anonymous||reply 472||Last 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 Anonymous||reply 473||Last Thursday at 5:18 PM|
[quote]"Fegato all Veneziana"
If you put it that way, of course it's delicious.
|by Anonymous||reply 474||Last Friday at 4:11 AM|
R470 - Just because you eat these foods does NOT mean they are popular.
|by Anonymous||reply 475||Last 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 Anonymous||reply 476||Last 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 Anonymous||reply 477||Last 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 Anonymous||reply 478||Last Friday at 6:42 AM|
r477 is from Boston.
|by Anonymous||reply 479||Last 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 Anonymous||reply 480||Last 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 Anonymous||reply 481||Last Friday at 8:00 AM|
R480 branis, cooked the right way, are absolutely delicious!
|by Anonymous||reply 482||Last Friday at 8:06 AM|
R481, Shit on a shingle.
|by Anonymous||reply 483||Last 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.
|by Anonymous||reply 484||Last 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 Anonymous||reply 485||Last Sunday at 8:01 AM|
|by Anonymous||reply 486||Last 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 Anonymous||reply 487||Last Sunday at 9:26 AM|
Foods made with Olestra
|by Anonymous||reply 488||Last Sunday at 5:39 PM|
I wonder about regional specialties, like Hoppin' John or Brunswick Stew -- are they still popular in the south?
|by Anonymous||reply 489||Last Sunday at 5:40 PM|
R462 Where? The Olive Garden?
|by Anonymous||reply 490||Last 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 Anonymous||reply 491||Last 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 Anonymous||reply 492||Last Sunday at 5:48 PM|
|by Anonymous||reply 493||Last 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 Anonymous||reply 494||Last 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 Anonymous||reply 495||Last Sunday at 6:34 PM|
Good thing since it's disgusting.
|by Anonymous||reply 496||Last Sunday at 6:56 PM|
R495, Near East Spanish Rice is excellent.
|by Anonymous||reply 497||Last 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 Anonymous||reply 498||Last Sunday at 7:49 PM|
Salmon croquettes, divinity candy, ambrosia salad, potted meat.
No one under 80 eats this stuff.
|by Anonymous||reply 499||Last 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 Anonymous||reply 500||Last Sunday at 11:12 PM|
|by Anonymous||reply 501||Last Sunday at 11:35 PM|
Cheese Waffies, Wise stopped making them, I guess sales tanked.
|by Anonymous||reply 502||Yesterday at 2:47 AM|
Bronto Burgers and Ribs.
|by Anonymous||reply 503||Yesterday at 10:17 AM|
Anything ending in buckle or betty or fritters.
|by Anonymous||reply 504||Yesterday at 11:09 AM|
now I want an apple fritter.
|by Anonymous||reply 505||Yesterday at 12:12 PM|
or a corn fritter. either will do. or a sampling of all the fritters. Completely underrated food right now.
|by Anonymous||reply 506||Yesterday at 12:13 PM|