Foods are no longer popular

Foods are still popular.

Some would say necessary.

I feel challenged.

Is the kind of casserole I and many of my friends ate as kids (overcooked pasta mixed with some "cream of" soup - usually mushroom - grated cheese on top) still a thing? I haven't seen or heard of it for aaaages and my mom stopped making it entirely when her last kid left the nest.

Do people still eat chicken a la king?

i'm 41 and I've never eaten chicken a la king.

Holiday fruit cakes

I loved rum raisin ice cream but didn't really notice when it disappeared. I grew up in rural North Carolina and in the summers Sunday after church dinner was Grandma's fantastic pan fried chicken followed by going out to the backyard and making hand cranked ice cream with raw cow's milk heavy cream. I've lived in Manhattan for over 40 years and it's one of the very few things I've ever missed about NC.

Tang. I can vividly remember mixing Tang powder with water and drinking it. Powdered drink mixes in general are no longer popular, be it Kool-Aid, Crystal Light, instant coffee and iced tea crystals, and chocolate/strawberry powder for milk. Did you know that Gatorade started out as a powdered drink mix? Now that I think about it, pretty much everything I drank growing up came from a powdered drink mix.

I think even frozen orange juice concentrate is pretty much dead. Consumers today like to buy drinks in a carton.

I’ve got some rum raisin in my freezer right now, probably my favorite flavor.

Fondue. It's always around trying to make a comeback, but never quite gets there.

Butter pecan ice cream. Like rum raisin, still around but I usually can't find it. Was my favourite flavour in the 80s.

Rum raisin was delicious. I didn't even realize it's gone. I wonder why. Company foundered, patent dispute?

Green Goddess salad dressing

Jell-O salads

Vienna sausages

Jiffy-Pop popcorn

Popsicles

Sherbet

Rum raisin is still around Hagen dazs makes it. Butter pecan is still sold.

It sounds too old timey. "Gimme a scoop of that Rum Raisin, fella! Make it snappy!"

R13, I'm not quite sure what you're making a list of since most if not all of those products are still around. BTW, Libby's Vienna sausages are much better than Amour's. But fat, salt and sugar! What could be more divine! Give me more Vienna sausage and Spam!

Sherbet never went anywhere...it's just been rebranded as sorbetto.

Frozen pudding ice cream, it’s basically rum raisin with pieces of candied cherries, pineapple, and I think citron. It’s still made, but hard to find. It’s a New England thing.

A lot of foods eventually circle back to being popular again or at least have niche markets for them. Like hipsters circa 2010 making a big deal about bacon and organ meats.

R8. TANG. The television commercials for TANG in the ‘60s and ‘70s used say that “the astronauts drink TANG” implying that it was nutritious and good for you. I’m just guessing, but TANG was probably mostly sugar with very if any nutritional value. But I guess powdered TANG would last for a long time while riding around in space.

One of my favorite ice cream flavors as a kid was butterscotch ripple. I haven't seen that as a flavor in a long time, and butterscotch in general seems to have fallen by the wayside.

[quote]Do people still eat chicken a la king?

My ridiculous, backwards old queen of an uncle sure does!

Isn't caramel salé the same as butterscotch?

[quote][R13], I'm not quite sure what you're making a list of since most if not all of those products are still around.

This thread is about foods that are no longer popular, not foods that are no longer around.

Jell-o molds with raw vegetables inside.

Salmon and tuna gelatin molds.

Aspic.

Mac'n'cheese with a crushed cornflake crust.

Rum Raisin is my favorite flavor, so fuck off OP.

lobster thermidor

Beef Wellington

Chicken a la King. Bits of chicken stewed in heavy cream (fat), salt and sugar. Yum!

Ice cream sandwiches. And no one makes casserole anymore (thankfully).

Frozen orange juice. The stuff you get from store in the dairy section by the half gallon is usually from concentrate anyway.

R31 Yes, for some reason orange juice from frozen concentrate just tasted better.

That was because of the added sugar. Welcome to diabetes!

Beef Stroganoff

Lobster Newburg

Pineapple Chicken

Be careful with that rum raisin. I once ate a whole pint of it, and got really sleepy soon after I ate it.

There were so many horrible foods in the past, but people were not overweight. Now there are so many wonderful foods to choose from, and the majority of people are overweight or obese.

i had to make Beef Welligton for gourmet group once. It is not easy. Decades old recipe. Salmon mouse in a fish mold was also on the menu. We suburbians do this type of thing now and then.

Aspic

Spotted dick

Baked Alaska

Careful, r37. You sound just steps away from becoming a Karen.

Suburbians? Suburbanites?

Please send the unpopular food my way. TIA.

Salisbury steak

Oatmeal cookies.

Anything containing raisins is on the downswing.

Baloney hasn't been popular in years. In fact, baloney was the one meat left in the grocery store I frequent during the faux food shortage/hysteria buying binges of the early quarantine.

Olive loaf or any other type of weird, savory loaves are also way out of style. Chicken kiev is still around, but not nearly as popular as it once was.

Another completely random thing that I hardly see anymore is kiwi fruit. Not to mention star fruit, which I've not seen in years. Perhaps, though, I've just not kept my eyes peeled for either one of them...pun intended.

Not missing Kiwi fruit ... at all.

I still see star fruit every once in a while at one grocery store I shop at, but that's the only place. I do, remember, though, when it was de rigueur in the late 70s/early 80s. I would guess most people don't even know what it is anymore.

I also remember attempts to sell kiwi as this delicious, exotic fruit, but it never lived up to the hype.

Salmon mouse, r37? Do the ingredients come from your floor?

Pistachio ice cream! Ugh!

In the US... H. Salt Fish and Chips.

Frozen bananas. The kind on stick, dipped in chocolate and nuts.

Sunflower seeds.

Snackwells. They were fat-free cookies but full of sugar. These days fat-free isn't much of a thing, everyone wants the low-carb Keto snack cookies.

Corn nuts. I still like them. Especially the barbecue flavor.

Banana candles.

TV dinners Jello Jello “salads” Hi -C Home run pies Chewing gum with sugar ( as a kid I remember so many choices / my favorite was the kind that had the melty liquid part in the middle)

As a kid I loved kiwi too. Never tried starfruit

Poached salmon in aspic.

When did jelly rolls go out of style?

Head cheese

Molasses as a sweetener

Kiwifruit is ubiquitous in Europe.

I remember my mom using molasses so often in baking that we always had it in the house (80s).

Pistachio is by far the best ice-cream flavour and I don't know why it's less popular these days.

Kiwi fruit is also still ubiquitous here in Montreal/Canada.

Do people still bake soufflés?

Crisco. Pixie Stix. Clamatto juice.

Cheez Whiz

Remember about a decade ago when they tried to make bison burgers happen? I never hear about them anymore.

[quote]Yes, for some reason orange juice from frozen concentrate just tasted better.

No. It doesn't. You are trash.

Sundried tomatoes, wrap sandwiches, licorice ice cream.

R15 let’s split, and meet later at the drugstore for cream soda and malts!

I love Rum Raisin, when I can find it.

[quote] Pistachio is by far the best ice-cream flavour and I don't know why it's less popular these days.

Seconding. It’s the secret favourite of all Real Ones.

Brown bread is another superlative ice-cream flavour that’s difficult to find nowadays. You have to either make it at home, or go to dedicated parlours or tents at food fayres with wide flavour selections to have a chance of getting it.

Where are these kiwifruit-free zones?

Kiwi fruits in the bowl mark one as solidly middle-class.

Purplos — honey-flavoured purple sausages

I can't find Spimoni ice cream anywhere. There are way too many options for ice cream now and all of them fighting for freezer space in stores. It's also hard to find a black cherry ice cream that doesn't have chocolate bits/chunks in it. Yeesh, not everything has to have chocolate.

Butter Brickle ice cream

Chocolate cherry cordial was relatively popular in my youth. I haven't seen it or heard about it in a while. THANK GOD!

You can no longer buy Haagen-Dazs' Pralines and Cream in the US. It is still for sale in Canada, however.

Grape Pop Tarts

The vile Brown Sugar are everywhere but haven't seen Grape in decades.

Taco pizza

Following R78--Unfrosted Cherry Pop Tarts, as well. The only unfrosted pt's now are strawberry and blueberry, and yes, that vile brown sugar.

My favorite MIA ice cream is Maple Walnut, which used to be a supermarket staple.

I always get rum raisin in a waffle cone when it’s available. I’m an (elder) millennial, so I’m not sure where I picked up a taste for that flavor. It never seems to be sold in a tub.

Butter brickle was very popular with my family when I was young. I never liked it much.

I miss old fashioned red velvet cake with ermine frosting.

I think the ubiquitous cooking shows bear some blame for the disappearance of foods like Chicken ala King amd Beef Stroganoff. They're easy enough to prepare, but almost impossible to present attractively to guests.

I see rum raisin ice cream all the time in the stores, but have never tried it (and never will). I don't like raisins, and I avoid any of the increasingly popular ice cream flavors featuring various spirits. Yesterday was the first time I've seen Black Walnut ice cream for sale this year, but I think that it may be seasonal and/or regional.

I've noticed that most of the canned "Chinese" foods have been modernized and are now sold in the freezer case. Canned chow mein was very popular with my Mom and brother.

Steak Diane

Pancakes Barbara

Bananas Foster

Tripe is a nightmare from my childhood. I hope hip young things reinvent it and have to pretend it is delicious.

I'm just disturbed by raisins in ice cream. The consistencies are different.

It's like gumball ice-cream. When I was a kid, I ordered it at the ice-cream counter at Kmart. There were these huge gumballs in it. I thought it sounded so great. Then, when I got to eating it, I realised it made on sense.

Black Walnut ice cream

Chiffon pudding (which was reconstructed as Whip-n-Chill, but still gone)

Tripe

Liver

Liverwurst

Lime cologne, deodorant, after shave, etc.

They’re not popular with me!

I had steak Diane not long ago at a favorite restaurant. Love that dish... also, butter pecan is still widely available here in Dallas.

OP Häagen-Dazs will punch your ticket.

Swiss steak

Rice Pilaf

Three-bean salad

R53 = Heather Chandler

Remember butter brickle ice cream?

Reading this thread, I am tempted to make Chicken a la King. Should I go all out and use the Fannie Farmer recipe, or just dump 'n' bake?

Carrot raisin salad. I never understood that.

Chicken ala King was done in by bad institutional versions.

r17 Sorbetto is sorbet. Sorbet is just fruit and sugar--no dairy. Sherbet always contains milk or cream.

Oh, I missed threads above that mentioned butter brickle. Sorry.

r84=Barbara Diane Foster, missing those royalty checks.

[quote]Lime cologne, deodorant, after shave, etc.

And how were those served?

Gaaaaaaaaaaaaaaa. Retirement must be hell.

Purple honey sausages?! Those sound really terrible

When were licorice ice cream, tripe, and head cheese ever popular? Once available? Sure. Common? Maybe. Popular? I highly doubt it.

[quote]Powdered drink mixes in general are no longer popular, be it Kool-Aid, Crystal Light, instant coffee

I will NEVER give up my Folger's Crystals.

On my menu for tonight...

Chicken Divan Waldorf Salad Green Beans Almondine And for dessert... Peach Melba

No appetizer. I'm watching my waist.

I will serve it all on Melmac dinnerware inherited from Mama.

Never really a staple, but Chicken and Pistachio Nut Terrine was often on lunch menus at good restaurants, and my mother would make it several times a year. It’s delicious.

When I worked in an ice cream parlor, rum raisin was mostly popular with black people and pistachio with asian people.

Even the black and asian people I worked with would point this out to the new workers.

Millennials are going to be killing off lots of foods if they aren’t completely extinct already, by the sound of this thread.

R37, I made salmon mousse in a fish mold for a potluck last year as kind of a joke. It was surprisingly good and was the hit of the party.

R96 it was Sophia’s favorite at Shady Pines!

When I was in college in the early 1990s, I used to work for a food demo business. I would basically be that person who handed out samples in the grocery store or in Macy's, etc. One summer, I worked the food expo at the Jacob Javits Center, handing out samples of Elan Frozen Yogurt. We were the 2nd most popular booth in the place (2nd only to Haagen Dazs) and we were crazy busy. But because we were so popular, we basically had our pick of anything in the place once we went on breaks. I ate like a big fat whore those three days, and at the end of the expo, I got to take a shit ton of food home. I remember all the starving actors and students literally hauling garbage bags full of food from the west side, trying to catch cabs.

One of the things I took home in spades was cartons of Elan Rum Raisin Frozen Yogurt. I'd never had it before and I fell in love with it. Thank god I was in my early 20s and worked out like a fiend and walked everywhere so I was able to burn it all off.

Oh, also- I met Debralee Scott there. She had left acting and was running a catering business with a friend called "Shut Up and Eat."

Chicken/duck a l'orange.

r45 Star fruit, aka Carambola, now seems to be on the outs because it is bad for your kidneys. There are two types, one for cooking, the other for eating raw. I always thought it was the novel shape( it does look pretty in a fruit salad) that made them popular, because the taste wasn't anything to write home about. A ripe, soft kiwi OTOH, is sweet and tasty, with twice the vitamin C of an orange.

r84 Name dropper!

Haven't seen the sliced, wrapped rectangular slabs of ice cream(usually van-choc-straw[as a dear aunt used to call it]) that were very popular when I was a lad. They were always a hit, easy to serve, especially with a slice of birthday cake, and indispensable if you wanted to make REAL waffles and ice cream sandwiches.. I wonder if people just didn't care for them anymore, or ice cream companies simply too it out of production for another reason?

Always been a big fan of ice cream with nuts in it. Butter pecan IS still around, many companies make it. Have not seen burnt almond in many moons. Breyer's used to make vanilla ice cream with walnuts in it, but that's been gone for years as well.

If you've ever seen a documentary on how "fresh squeezed" OJ is made, you'll long for the days when frozen OJ concentrate was all that was available. Welch's frozen grape juice concentrate was the bomb, so much better than the stuff in cans, bottles, or cartons next to the OJ in the dairy department. The flavor was ephemeral, but it was no chore to finish it quickly since it was very tasty. Another one among the missing.

Canned spinach. Vile in the extreme.

I CAN'T MAKE MY OWN ICE CREAM WITH WHATEVER FLAVORS I WANT!!!!!!!!!!!!!!

Do people still drink strawberry daiquiris?

R113- why will we long for the days of concentrate if we see how modern “fresh” oj made ??

I used to love the welches grape concentrate! Do they really Not make them any more? As a kid it was such fun I’m surprised it’s not popular more environmentally friendly and economical !?Especially since now you only get 52oz in a carton!

[quote] Bananas Foster

I had this for the 1st time not too long ago at a restaurant in New Orleans on a work trip. I think it is still pretty popular in some parts of the country.

Was this a popular dish made at home though R84? I can’t imagine trying to flambé something at home.

Pistachio (or pistacchio, in Italian) is a popular gelato flavor.

I wanted to make an Ina Garten cookie recipe that called for frozen orange juice concentrate and I realized I hadn't seen or thought about it in years. Those frozen concentrates (limeade, lemonade, et. al.) were ubiquitous in the '60s. Anyway, I was able to get the OJ concentrate, but I gather that it's a low volume item these days.

That great 1970s Eurotrash classic, penne a la vodka.

Drained AND rinsed!

R106 haven’t had that in a long time. Yum.

Porcupine meatballs, sloppy joes. Maybe they are still popular in the midwest, but I haven't come across them in years.

[quote]Holiday fruit cakes

Ah, R6 - you've never had a fruit cake made by the Collin Street Bakery. It's to die for!

IMO, people balk at paying a "high" price for a small container of concentrate. They're OK with paying a high price for a big jug of something that's mostly water. Also, sadly, "labor" is a factor: opening container + mixing with water. Very sad.

Indian pudding. My aunt would make it at holidays. Her daughter, who took over the family events, won't make it.

I've never found a Baskin-Robbins ice cream flavor (regular rotation) I've really liked. However, I was with a friend who insisted we stop at the store and he ordered a pistachio almond cone. I ordered one, too, and it was pretty darn good. The almonds were really toasty & crispy. IMO, pistachio doesn't really have that much flavor, so maybe it was the almond I was liking.

Roasted pistachios are delicious and have a very savory and distinctive taste.

I have never tasted a pistachio ice cream that tastes like pistachio nuts. And yes R126, what I think people taste in the ice cream is almond, which has a very different flavor profile.

R124 this is a reason we have so much packaging waste.

Some of the things I grew up on that no longer popular:

Deviled ham sandwiches

Chef Boyardee in the can

Cinnamon toast. I ate cinnamon toast several times a week as an afternoon snack. I'd butter a piece of bread, and then sprinkle it with sugar and cinnamon and put it under the broiler.

R129, wasn't there an extensive discussion of cinnamon toast, like a couple of weeks ago?

Oh yeah - it was here:

Chef Boyardee in the can is still popular, IMO, esp. the mini (beef) ravioli. I would agree that there is less shelf space devoted to the product now. Also, there used to be Chef Boyardee cheese ravioli more widely available. It's still in production, but I never see it in my local stores.

Hmm, R131. I've always despised the mini-ravioli; there's an odd flavor in it, like cinnamon. Regular beef ravioli has gotten harder to get since the pandemic, unless one settles for the small cans.

Tyler Florence's Beef Stroganoff is amazing. Maybe it'll become popular again.

Terrines are still standard in French and Swiss meals.

[quote] Hmm, [R131]. I've always despised the mini-ravioli; there's an odd flavor in it, like cinnamon. Regular beef ravioli has gotten harder to get since the pandemic, unless one settles for the small cans.

Is it the sweetness? I admit the Chef Boyardee stuff is sweet, like Ragu jar sauce.

[quote]It's also hard to find a black cherry ice cream that doesn't have chocolate bits/chunks in it.

Turkey Hill makes black cherry without chocolate. It’s really tasty. However, I’m not sure how readily available it is in your area, R74. Years ago I worked in an Italian restaurant and we served Spumoni. Not really a fan.

[quote]R78 Grape Pop Tarts.The vile Brown Sugar are everywhere but haven't seen Grape in decades.

I am here to tell you that you are on VERY thin ice, little miss.

All the fruit flavored Pop Tarts are freakishly tangy. The brown sugar/cinnamon ones are sweet and mellow.

The Trader Joes brand OJ that comes in a carton is from concentrate. I love pointing this out to people who think fresh is irreplaceable. My local supermarket carries frozen OJ. Sometimes buy 10 at once when they go on sale. No added sugar. Steer away from the other "limeade" type concentrates though. Those are the ones that are filled with sugar.

[quote]Is it the sweetness? I admit the Chef Boyardee stuff is sweet, like Ragu jar sauce.

Possibly that's part of it, R135, but the flavor in the mini-ravioli is quite different from the regular Chef Boyardee Beef Ravioli. I cannot stand the mini's.

I like the regular beef ravioli, the Spaghettios with Meatballs, and sometimes with franks (I'm a bit iffy on these latter; I just have to be in the mood for them).

Dhansak.

My grandmother ate liver, pickled watermelon rinds and liked to fry bread in lard. She was a southern gal of course.

I'd rather eat my calories than drink them. I don't drink fruit juices and non-diet sodas. When I used to drink alcohol, that was an exception, but I didn't use sweet mixers.

Another exception is a little bit of sugar & half 'n' half in my coffee.

I can't imagine the atrocity below is still popular. My dad would sometimes eat it for breakfast.

I didn't know those were still available, R143.

Pina Coladas. I wanted to try one after hearing that song. No place ever served them. A pal introduced me to Pink Ladies. That was a difficult drink to find, too.

R144, I haven't seen Big Biscuit shredded wheat in stores in years.

People don't eat that much cereal anymore. It's mainly due to consumers moving away from milk. Just a few years ago, the cereal section took up an entire aisle at the grocery store, and now cereal takes up half of the aisle at best.

Blended cocktails are out of fashion. I think the last time I had one made-to-order was when I was staying at a hotel in Phoenix for my sister's 40th. Although hipsters are starting to bring back slushy cocktails, the ones kept frozen all day. I like them, but they're not as good as a strawberry daiquiri or pina colada made fresh.

R23

Butterscotch is caramel made with brown sugar, not white sugar. I assume caramel sale is salted caramel.

[quote]Porcupine meatballs, sloppy joes. Maybe they are still popular in the midwest, but I haven't come across them in years.

Sloppy Joes? We had a lengthy thread on them recently.

Some people use (or used to use) those frozen limeade concentrate cans to make Margaritas.

Sees Candy

Fried clam strips.

Yum that Indian pudding ( CANCELED!!!!!) and beef stroganoff look so yummy. I think I will try making both.

Buffets

Beef, strokin' off....

Nothing Chef Boyardee tastes like it did 20 and 30 years ago. It used to taste like canned pasta. Now it tastes like canned paste.

Rum Raisin was a popular Baskin Robbins flavor. The chain used to be in every mall. Now they aren't so it could explain the dearth of their ice cream flavors like Rocky Road, Pralines and Cream and Butter Pecan

Combining the ice cream and cocktail discussions, I would say grasshoppers are long gone. My mom used to order them when we'd go out to supper clubs in the Midwest, but I don't think they're available anymore.

Hot buttered rum seems to have fallen off as well, though egg nog is still going strong, even though it's usually store-bought now.

How about Progresso Soup? They made some real tasty canned soup, but the last I had it was in the 2000s and it tasted awful. Major reformulation of the recipes with a nasty undertone in their broth-based soups.

I notice when I step out of the TJ/WF bubble that the ice cream choices are much better at the Stop n Shop and Star.

[quote] How about Progresso Soup? They made some real tasty canned soup, but the last I had it was in the 2000s and it tasted awful. Major reformulation of the recipes with a nasty undertone in their broth-based soups.

IMO, Progresso may have changed their recipes, but that brand seems more popular now than it used to be. Campbell's is the struggling brand now, it seems.

Rhum Raisin is still popular in France, I never would have imagined that Americans knew this scent of ice cream and for once written almost without spelling mistakes. It's Rhum not Rum. You make me want to eat it OP

Cottage cheese.

R143, my grandparents ate a big biscuit of shredded wheat for breakfast every morning along with a glass of Metamucil, a shot of buttermilk and a cup of Maxwell House coffee (black).

Rum raisin ice cream? Who wants to eat frozen raisins? Yuck.

[quote] Butter pecan ice cream. Like rum raisin, still around but I usually can't find it. Was my favourite flavour in the 80s.

Ah, news flash - Butter Pecan is one of Haagen-Dazs top 5 flavors. I’m pretty sure the last time I checked, HG is still widely available at super markets across the land.

R9 Mine too, One of the best ice cream in the world! French people know what DELICIEUX means

Pickled pig's feet and pickled balogna. My mom was a fan of both, much to my horror.

R11 is lame brained. Butter pecan can be found in literally every grocery store freezer in the US.

Maybe ice cream, in general, is not as popular as it used to be. There used to be more ice cream parlors and smaller ice cream shops (waffle cone smell wafting outside). Now, the only thing that comes to mind is Baskin-Robbins.

Personally, I rarely eat ice cream. And I do like desserts & candy, etc.

R170 u should get out more often. Ice cream is hugely popular even more now than ever.

You have inspired me, R106. Tomorrow... I'm making a terrine.

Couldn't find Rum Raisin ice cream this summer either so I made my own. Vanilla, soaked raisins in rum, and rum sauce. Not as good as regular rum raisin ice cream but did the trick.

R171, agreed. Portland is rife with ice cream or gelato shops. Practically every neighborhood has multiple.

R173 Looks tasty

r164 Your grandparents sound like real regular folks.

Beef or chicken satay. It was all the rage in the 80s

Rumaki owns this thread.

Ice milk

Vienna sausages was hurricane food. Back in the day my mother would make sure we had Campbell’s soup, canned pork & beans & canned Vienna sausages in case we lost our electricity. She filled the bathtub with water so we could flush the toilet, and got out the candles, sterno cans & camp stove.

I did the same thing when I bought my house & a hurricane was expected. I added a crank radio with a light to the hurricane prep. Now, we have a generator. We only need a tin of gas for that. Makes me feel unprepared. The electricity went out a few weeks ago in a thunderstorm - first time in more than 10 years - and I got out a candle someone gave me as a gift years ago. It didn’t throw much light & seemed really dangerous because the flame was wavering all over the place. When I was looking around for a headband light that I’d bought for Sandy in 2012, I found a tangled up set of battery operated pumpkin lights. I put 3 AA batteries in them & they threw off plenty of light - it was just orange, I found the headlamp... I took it out of the packaging & it had pretty much disintegrated before ever being used.

I went on amazon & bought 3 sets of white battery operated lights that use 2 AA batteries each. I tested them & they threw off plenty of light, so I took the batteries out & stored them in a draw. I will forget where they are & if I come across them I will wonder why I bought these tacky lights with fake leaves on them.

Circa 1990 everyone drank Fuzzy Navels. I think Taco Salads used to be popular with chains like Chi Chi's

Grocery store manager here-- Butter Pecan is probably the most popular flavor after Chocolate and Vanilla. It could be the South... My work shares a building with expensive high rise apartments where, pre-Covid, a famous popstar's father resided and would always remind me when half gallon butter pecan is almost out of stock. So maybe it's just him buying it all.

Bon Vivant vichyssoise

r181, A Fuzzy Navel was really big in the 80s.

r183, Vichyssoise died in the 80s.

R184. Google Bon Vivant vichyssoise to understand the dark humor

R185, Love it! And only one person died.

Seriously though, vichyssoise is a fave of mine. I haven't thought about it for years until the Foods That Taste Like 1974 thread appeared.

Where do i find Rum Raisin that looks like OP's. Haagen Daz's is pale and tasetless. The OP pic looks RICH!

"I actually like it."

No one needs your "actually," Missy. There is nothing surprising about liking rum raisin ice cream. You're not admitting to a taste for raw squirrel blood here.

[quote] Do people still eat chicken a la king?

I used to buy banquet boil-in bags. They were among the first frozen foods, along with TV dinners. My favorite was gravy & turkey, it was called that because there was far, far more gravy than there was turkey. It was the best gravy ever. The food was frozen in a bag& you dropped it into boiling water. Took about 10 minutes for it to defreeze & heat up. I would pour it over minute rice. It was my favorite snack as an 11 year old (and English muffin pizzas). There were 2 other kinds of boil-in bags - roast beef in gravy & chicken ala king. The chicken a la king was always available, and it was not my favorite. But I ate plenty of it. It was good. But th3 turkey gravy was the best.

Minute rice in those days didn’t come in a bag or plastic container. It came in a box & you measured half a cup and dumped it into boiling water, then covered it. It took 5 minutes, not 1 minute, for the rice to plump up nicely.

My 3 favorite ice creams are butter pecan, rum raisin, and lemon chiffon from my local ice cream shop.

R4 I’m pretty sure most bitches here are eating Chicken a la Queen

What happened to Perrier ? I loved it back in the days

Gelato shops were a thing in Manhattan in the 1980s. And cappuccino shops where tiramisu & key lime pie were often consumed. They were great places to meet friends.

They lasted for about a year, then they all closed up. In ore-Starbucks days they didn’t figure on shops being full of young people who stayed for hours but only bought one cup of cappuccino & a slice of tiramisu. They hadn’t figured out to-go yet.

*pre-Starbucks

[189] I would eat the Banquet Chicken ala King over Ramen noodles. Great combo for a college kid

Do they still eat cheese & pickle sandwiches in the UK? I heard DI Thursday mention them on Endeavour & thought it was an interesting combo for a sandwich.

I’ve heard of fish paste sandwiches, but I wouldn’t wasn’t to eat one of those.

I agree with a lot of these foods falling out of favor being that many of the examples given just weren't that great to begin with, and many were replaced by superior and up-to-date alternatives.

On that note; I'm relieved that baked breaded chicken(made with Italian bread crumbs from a container)faded into relative obscurity at some point in the 2000s. How boring, bland and middle-American. I had relatives that would eat that stuff with equally-flavorless sides like overcooked steamed broccoli without seasoning, plain rice or unbuttered white bread.

(My family is non-white, yet some of them still have fussy, sensitive flavor palates that make them want to eat bland Caucasian flyover dinners 7 days a week.)

I guess it's no longer cool to eat boxed food like Pop-Tarts or Gatorade, like it once was. All the trend-conscious people were brand eaters even though that meant your food was nutrionally-inferior and trashy by some people's definition. The people with trendy commercial boxed food diets weren't even aware that their convenience foods were terrible for them and full of chemical ingredients; they just knew they loved their Fanta and Hot-Pockets.

It's become more popular to cook your own food and lean toward health-conscious choices nowadays, which is a huge improvement from the Capri Sun and Lunchables generation of the nineties and early aughts.

R189, the boil in a bag dinners were a staple in our family back then, too. I also loved the turkey best, but even better back then to my naive palate were the turkey loaves in gravy that came frozen in a heating pan. The chicken a la king was not favored.

[quote] overcooked steamed broccoli without seasoning

Doesn’t “without seasoning” mean it’s not full of salt?

Salt-phobes have such a dated outlook on health and diet. Even more retro than Slim-Fast, AYDS and Jenny Craig.

No, r199.

Black Forest Cake

Frosted Pop Tarts, in addition to blueberry, strawberry, and brown sugar cinnamon, include cookies and cream and hot fudge sundae.

Fondue

"The richest most aromatic kind"

Fajitas aren't that popular anymore. They were so trendy back in the 1990s at restaurants. Diners would ooh and aah at the sight and sound of sizzling fajitas being served at restaurants. It seems like they were replaced with tacos.

Tutti Fruiti Ice Cream

How do you season your broccoli R201?

R205, that reminds me of spinach salad flambéed tableside. Probably not even legal anymore.

R207, I at least use butter & a little lemon juice or parmesan cheese on steamed broccoli or else it just tastes like hospital food.

A small amount of salt is more than acceptable, too. "Tons" of salt is unnecessary, obviously.

R205, fajitas suck because you have to assemble them yourself, usually with crappy ingredients. They're basically just soft tacos that you put together on your own rather than letting the kitchen do it.

Speaking of tacos, remember when we used taco shells instead of soft tortillas? I can't remember the last time I ate a taco in a crunchy shell.

Rumaki was unleashed on us every couple month.Although my parents were very good cooks (both of them, and all different cuisines), this was the worst for me, followed by most fish recipes (which thankfully was a once a month thing, too expensive). Rumaki must have been a 70's thing - they didn't cook liver and onions or other organs. Liver and other organ meats is a hard stop for me.

Do you remember Bugles? I would always put them on my fingers and play like I had long fingernails.

r211 i used to really like (embarrassed here) Taco Bell's double decker taco for the crunch of it. haven't eaten there in years though. loved the beans and meat and crunch.

Do people still order banana spilt sundaes?

R164 tell me did they ever get off the toilet?

In my midwestern home town, a local ice cream company made pineapple ice cream. It was wonderful. Seriously great. That company is long and it seem to have taken the pineapple ice cream with it.

I recall the Shamrock shakes in the late 70's being pistachio, not mint. Anyone else remember that?

Also, WHET to the Chef Boyardee spaghetti dinner in a box? You got a can of tomato sauce, powdered parmesan cheese, and of course, the dried spaghetti. Loved it as a kid, wouldn't dare now.

To all the Progresso lovers, Chunky was always better.

Shake n Bake. I vaguely remember that still being relatively popular when I was a kid.

Chicken à la King is not much different from chicken pot pie without the crust.

This is the Shake 'n' Bake package I remember. It was made by General Foods' Good Seasons.

R192, I still appreciate Perrier and San Pellegrino. Mineral water makes you grow to your full height. I'm 7 feet tall and a woman. I don't remember a time when it was wildly popular, given that the taste isn't to most people's liking.

(I actually wear a height reduction engineer. My natural height is more than 7 feet. I grew up on natural spring water from outdoor fresh springs in the forest, and Pellegrino mineral water - no milk, ever.)

(Of course, filtered tap water, too.)

7 ft? Omg

Long Island Iced Tea's were big in the 80s.

What the fuck R223

Speaking of Chef Boyardee, one thing that’s very dated and hasn’t been popular for decades is the red sauce (but very Americanized red sauce) Italian restaurants with huge portions of spaghetti and meatballs, chicken terrazini, etc, that were pretty much all that most of America had until the 80s. There are still relics like the Isle of Capri in NYC, but that’s what they are...relics. And that’s a good thing.

Also someone mentioned penne vodka above...I don’t remember that even remotely becoming a “thing” in the states until the 90s. And most of America probably a decade later. But done right it really is sooo good.

r223 is the Sasquatch Troll.

Mmm ... penne vodka. Does it taste like vodka? No. But it's delicious.

Personally I don't want fucking raisins in anything, but particularly ice cream.

Yes I grew up in Evian, where the water runs free out of public fountains.

R231 yeah I like raisins but the idea of them in ice cream grossed me out a little.

Still, I’d take it over strawberry ice cream any day (speaking of now outdated foods).

Do people still make twice baked potatoes (besides at old school steakhouses)? My mother made them one time for company on NYE when I was about 14, and they were one of my favourite things she ever made. When I asked her to make them again, she declined and told me they were a lot of trouble to make. Of course, when she asked me what I wanted for my graduation dinner, I requested the same twice baked potatoes. I think that's the last time she ever made them.

Is this from the same OP who did the rum raisin thread? I'm sensing a theme.

R229, no, that is not I.

Holla @ r232. I've had boyfriends who resembled that.

I still like the Good Seasonings dressing packet and crouette where you buy the spice mix, add oil, water and vinegar and dump it all into the crouette. Though it's dated and passe, it helped make me into an avid raw vegetable-eater in my youth, and kept me that way as an adult.

Carbs

Our supermarkets stock a lot of butter pecan, never tried it myself but it seems to be very popular.

R230, if you make penne vodka the wrong way, which most cooks do, it actually does taste of vodka...in the most offensive way possible.

What is a "twice baked potato"? Sounds like something I'd like, speaking as a big potato fan.

^I love twice baked potatoes. My late husband used to mshd them. Sadly, I don’t have the recipe,

Orange sherbert. It was popular until the 1970's.

My fave twice-baked potatoes get filled with the potato pulp, tuna, sliced scallions and shredded cheddar cheese. Very tasty.

I do something like that, Bronzie, without baking them a second time. I put the potato in a sturdy bowl, cut it in half, salt it, mash it with a sturdy fork, then cut it up with my utility knife. Then I add tuna and cheddar and continue mashing. I like to put sour cream on it when I'm done mashing, or maybe olive oil and vinegar.

Utility knives are so...utile.

It's also good, Bronzie, with either Fontina Val D'Osta or Alta Badia (get thee to DiBruno's). I don't use sour cream in that case, just a little olive oil. And maybe I'll skip the tuna.

Fudge

Milkshakes. Not popular today compared to decades ago. People have gone off drinking milk and the idea of sugary milk drink with your meal just isn’t refreshing.

[quote]Orange sherbert.

Sherbet, not sherbert.

r247, here in Pittsburgh, we have an entire store devoted to milk shakes.

Speaking of potatoes--WHET potato skins? They used to be on every appetizer and bar menu in the country.

R250, they were fat bombs! Buttered potato skin, sour cream, cheese, and bacon.

Milk shakes have never entirely gone away. Smoothies which have stuck around for awhile really seem to be a contemporary version.

What about malts? Some of the old burger joints still advertise them, but people rarely seem to talk about them.

In the 80s when I was a kid and treated to burgers, we got milkshakes included in the meals. Now they’ve replaced it with lowfat milk. Either way it’s dairy and gross with fat laden burgers and fries.

Go eat a big bowl of Coco Krispies, R254.

Divinity candy has really fallen out of favor. It used to be a holiday staple in the South, but disappeared about 20 years ago.

Ginger ice cream, with the chunks of candied ginger. Green tea ice cream. These have vanished.

R242 My local supermarket chain makes their own brand of sherbet sold in large plastic containers. I gather NYers still eat it. I've had the berry flavor a few times, it tastes really good. Especially on a hot muggy summers day.

I eat rum raisin ice cream. I find it in the freezer case at the supermarket, which means it's being made, which presumably means it's still popular and profitable enough to make. Four pints for $10 when it's on sale.

As a rule, Nestle doesn't make stuff that customers don't buy.

Reading this thread I'm starting to think that who cooks/buys what foods where, depends greatly on what region of the country you live in.

Yeah I've never seen rum raisin in the store and ice cream is the one dessert I buy semi regularly. I live in the north though

Strawberry shortcake. No one eats it and it’s not on menus but yet there are recipes you can search for online. It looks underwhelming and heavy for a dessert.

R262 I had strawberry shortcake for dessert last night. It was light (great strawberries this time of year) and delicious.

R261 Look in the Haagen-Dazs section.

they still sell the spongie shortcakes in late Spring when fresh strawberries are around. It's the flavorless strawberries that we have, even in season, that keep me from thinking about it. OTOH, that enduring favorite, cobbler seems very much around.

Did anyone mention aspic?

The strawberry shortcake recipes I’d searched for are wide and varied. Either a pancake-like batter shortcake or biscuit. Who’d want to eat biscuit for dessert? The shortcake recipes I tried are fine but the problem with this dessert is you’d have to eat it fresh after it’s made. The shortcake gets tough quickly and doesn’t keep.

My cousin used to make strawberry shortcake that my aunts & cousins swooned over. It was just two dry cakes with some supermarket strawberry’s cut & placed in between the layers & whipped cream on top. It was a very fat, utilitarian looking cake that felt like eating sand because of the gigantic strawberry seeds. It didn’t taste like anything. He was so proud of it & the aunts & cousins were so crazy about it. I was like “wuuut?”

R267, that sounds like the saddest dessert ever.

I don’t like strawberry shortcake because it’s refrigerated/cold and the strawberries just taste like big, cold, slightly wet things & I don’t think whipped cream tastes like anything, so I don’t want to waste calories eating it. The cake part gets cold & wet from the strawberries & whipped cream & tastes like something leftover that was in the garbage for a bit.

[quote] great strawberries this time of year

Where? The Southern Hemisphere?

Wilson Farms, Lexington, MA, where they grow them on their own farms in Massachusetts and New Hampshire.

Quite a ways from the Southern Hemisphere, R270.

Twice-baked potatoes: the whole point is that browned, crusty stuff you get from the 2nd bake. If you pipe the mashed potatoes, you get more of the crusty stuff.

Yes, crunchier.

Gazpacho. I guess people didn't care for cold vegetable soup. Or most people mistook it for salsa.

Slightly related to the rum raisin ice cream discussion, my Mom loved rum raisin yogurt. I think Dannon made it.

I can't stand raw tomatoes, but I love gazpacho. Trader Joe's used to sell it (fresh, refrigerated) in the summer, but I haven't seen it in several years. I always order it if I see it on a restaurant menu.

I love rum raisin ice cream and still get it sometimes.

Wine coolers

I LOVE ice cream sodas, specifically chocolate sodas. They were featured at every drugstore fountain when I was little. I still crave them but it has become increasingly more difficult to find places with people with soda know-how. Nobody under forty-five (I'm sixty-three) seems ever to have heard of them. Fortunately, here in Traverse City, we have the Dairy Lodge, where they are still on the menu. Unfortunately, old Mrs. Popp, who made sublime sodas, died and it can now be hit-or-miss with the young soda jerks, who are a bit iffy about proper procedure but when they get it right, it's heaven!!! How can we make a soda revival happen??? We also loved Chef Boyardee pizza kits when we were kids. We prepared them every Saturday, timing them to coincide with "Tarzan Theater". The kit included a small can of sauce (with pepperoni), a can of cheese, and a dough mix with yeast that you let rise for five minutes. They probably don't make it any more.

This is from 60s so I apologize in advance. But it could still apply to 70s folks. Anyway, vanilla ice cream - 2 scoops plopped in a glass of Coke. I never drank this as a teenager (maybe 1 or 2 sips) but I remember it was popular.

Oh yeah, R279, my grandmother was big on Coke floats and drank them well into the 80s/90s. When Cherry Coke reached a certain prevalence, she made floats with that, too. I think it harkened back to soda fountain days for her, when floats were made with a wider variety of sodas than just root beer.

Pizza. It’s flatbread now, doncha know?? The carbs don’t count.

I haven't seen banana nut ice cream in forever. Back in the 70s when I was a kid, it was the ubiquitous fourth flavor after chocolate, vanilla and strawberry.

Sarsparilla

Head cheese

It's making a comeback, r284.

Wine Cheddar cheese

Seven layer salad is another one to add to the list. It crossed my mind when I was in the grocery story today buying spinach, and half the bags of salad leaves are now pre-bagged salad kits, with everything included in the bag. No one has time to even buy the separate ingredients for a salad nowadays...much less make one and display it in a trifle bowl for a nice presentation.

Soylent Green. Sure, it’s people, but only the good parts. Kishka. Does anyone still eat Kishka? Ovaltine?

R250 WEHT. NOT WHET.

Wink soda.

Rice pudding

diet apple Slice

Anything at Sizzler.

It was sassy, R290!

R289 here at the DL it is always WHET.

I remember when my mother relented & bought an ice cream soda for me & my sister to share. I was excited because I’d seen milkshakes & malt shops on tv reruns. I didn’t factor in the “soda” part. I thought it was ice cream, milk & whipped cream.

It was wet, sloppy, carbonated melting ice cream.

Ugh! I spit it out & let my sister finish it. It tasted like a mistake - somebody accidentally spilled a lot of soda on ice cream and ruined it.

My late dad's favorite ice cream flavor was called Indian Pudding, it was actually a frozen custard. It looked awful, and we had to drive about five towns away to find this olde timey ice cream stand that sold it.

I'm surprised I survived to adulthood as I subsisted solely on Carnation Instant Breakfast for years. I believe they actually still sell it.

My mom was known to make her own head cheese from a pig's head....It has been quite awhile though....

R8 The powdered drink mixes in the stores are still not being replaced fast enough, I had to order my Country Time Black Cherry Lemonade from Amazon.

Before the pandemic, Sam's club made fresh OJ right in front of customers. The oranges came from different states at different times of the year, the oranges from Texas were the tastiest. That shit was expensive!

[quote] Pizza. It’s flatbread now, doncha know?? The carbs don’t count.

IMO, pizza is more popular than ever. People are getting more serious about the crusts (which are different from a flatbread--pizza dough is kneaded, flatbreads don't require kneading).

However, in flyover areas & backwoods areas, like where I live, this kind of striving toward authentic crusts is not a craze.

My grandmother made a mincemeat pie once for Thanksgiving and no one touched it. As a little kid, I thought it was disgusting and thought it had real meat in it. My mother told her never to make it again.

for some reason I have been stuck on the rum raisin and I DID find that Baskin Robbins has it so I am going tomorrow to get a pint!

Wine coolers are back by other names. We sell a bunch of canned wined spritzers that are actually pretty good. And I guess technically White Claw is not a wine cooler but I'd definitely put it in that category.

I used to always drink my parents Collins Mixer and Half and Half as soda, when I was a kid. It looks like you can still find them, but I never see them in stores.

Blooming Onions. Reminds me so much of the 90’s.

Tom Collins' have made a small comeback, but I haven't seen the mix in a store in forever. It used to come in quart bottles.

Custard pies. I used to make them from a recipe in a vintage British cookbook. No one loved them I think they ate them because hey it was homemade pie.

The recipe I had used for the egg custard pie was similar to this one. The main reason I liked making it was because I love baking with spices. The Scottish custard pie recipe had nutmeg in it. But I’ve found that many people don’t like spices in baked goods. Same thing happened when I made Swedish cardamom rolls.

My grandmother made mincemeat pie once. I always remembered it having a lot of things in it that looked like some kind of seeds. I wonder if it was something like slivered nuts.

I love ice cream floats and still eat them to this day. I also only buy juice from concentrate cans, the amount of garbage produced from buying juice in bottles and cartons is astonishing. Basically anything I can make that doesn't produce a lot of garbage is what I aim for

R309 I love mince pies and tarts, but it’s not a love that is shared by lots of people. No nuts in it, basically apples, raisins, citron, suet, and a little beef. I use a condensed mix, and add lots of extra raisins and apple. Wouldn’t be Christmas without it.

R308 My mom used to make that custard pie all the time in the'60s. It was always one of my favorites. Love it with nutmeg on top. It tastes a bit like egg nog.

Zima!

My carrot cake with raisins and pineapple was very unpopular until I wrote the following words with icing on the top: ARREST THE COPS THAT KILLED BREONNA TAYLOR.

Isn’t pumpkin pie a custard pie?

R312 we used to just make baked custard in little glass ramekins cooking in a bain marie

No idea how condensed milk got in R311, damn auto-correct.

Zima was never popular. It came and went very quickly.

r315 Yes, it is. As are some cheesecakes.

Back in the 70s/80s, a company called Merita use to make oatmeal snack cakes that was way better than Little Debbie. The only place I found them for sale was a local store called Galaxy. When Galaxy when out of business, the oatmeal cakes went with them. They also sold something called Spanish Bar Cake, which my entire family loved. It also disappeared.

Edible underwear.

Pineapple Upside Down Cake

I just made pineapple upside down cake a few days ago! It was simple and delicious I will def make it again

R320 I always thought Spanish Bar cake was an A&P thing.

I swear I thought this was the onion when I read it ..

ERKELEY — Berkeley may be the first city in the nation to pass a policy that will eliminate junk food and unhealthy items at grocery store checkout lines.

Grocery stores larger than 2,500 square feet will no longer be allowed to sell unhealthy food and beverages at the checkout line, and instead will be encouraged to offer more nutritious food and drink. Gone will be chips, candy bars, sodas and other sweetened beverages; only food items with no more than 5 grams of added sugars or 250 milligrams of sodium per serving would be allowed.

Council member Kate Harrison, who co-authored the ordinance, said the new regulations do not prohibit junk food entirely — retailers will still be allowed to sell the items in other parts of the store — “just not at the eye-level of a child” in the checkout lane

Parents don’t stand a chance from soda singing and candy calling to them in the checkout,” said Holly Scheider, who is on the city’s sugar-sweetened beverage commission and helped bring the ordinance forward. The ordinance aims to redefine what “treating” means, she said — perhaps changing habits from sugary snacks to fruits, nuts or healthier snack bars. hose in favor of the ordinance say the checkout lane often not only targets children with sugary, unhealthy offerings — but adults as well. Simone Dasilva, a nutritionist with Berkeley Youth Alternatives, weighed in during the city’s public comment portion of the meeting and said these unhealthy food choices could lead to diabetes and obesity. About 75% of Americans are overweight, and diet is the No. 1 cause of chronic disease, she said

The “food” in OP’s pic doesn’t look fit for human consumption.

[quote]Isn’t pumpkin pie a custard pie?

Yes, r315. Any pie filling you bake that has eggs in it is a custard.

Make your own Spanish Bar cake

Banana splits

Cherries jubilee

Crepe Suzette

Crepes, in general. Remember the Magic Pan?

Shoo Fly Pie

I'm right on it R328

r332 I miss the Magic Pan, the seafood crepe was delicious. The way they made their crepes( using the outside bottoms of heated, greased skillets) right in the dining room was a very interesting and informative low-key cooking lesson.

Il y a une crêperie à Pittsburgh, Crêpes Parisiennes. I haven't been in a while. It's ever so slightly out of the way, and I end up going to other places instead.

R325 Sounds like a good idea.

Custard pies. Y'all had money to buy eggs.

Sugar Cream Pie. Custard pie without eggs. Without fruit. Starch and fat and sugar.

Cracker Jacks.

Eastern PA is lousy with Shoo-Fly Pie, as well as scrapple

Taylor Ham

Quiche

Pussy

What is shoo fly pie?

Mmmmm pie

Shit on a shingle

[quote]R211 Speaking of tacos, remember when we used taco shells instead of soft tortillas? I can't remember the last time I ate a taco in a crunchy shell.

Those were so insane, because they cracked as soon as you bit into them, and everything disintegrated everywhere!

Chow mein

r347 Speaking of which, a friend just sent me a menu from a local Chinese place that was still serving ...CHOP SUEY!

NY style chow mein used to be a thing.

Egg Drop Soup

Pumpkin made the biggest comeback of any food that I can remember. Back in the 80s, pumpkin was completely dead. You rarely even saw a pumpkin pie at Thanksgiving. Now, it's like pumpkin everything starting in the Fall.

What caused the big comeback of pumpkin? Was it the Starbucks pumpkin spice latte?

Egg Foo Yung, too.

R351, I think it was partly due to that, but winter squash in general made a resurgence in the last 90s. Acorn and butternut squash were darlings to the early cooks on Food Network and other cooking shows. Pumpkin followed on their heels.

Late 90s, that is.

Picked up some Haagen Daz Rum Raisin after work.

Should I eat it now?

I miss this particular diet candy. I wonder why it was abruptly discontinued in the 80's.

I haven't eaten Oysters Rockefeller or Waldorf Salad in forever!

Ayds, OMG.

[quote] Pumpkin made the biggest comeback of any food that I can remember.... What caused the big comeback of pumpkin? Was it the Starbucks pumpkin spice latte?

I think “pumpkin spice” (cinammon, nutmeg, etc.) is popular, not pumpkin itself.

R356

Was it filled with meth? Like I remember those dexatrim ads as a kid, which I am pretty sure was just a clean(er/ish) version of speed.

Also slim fast used to be everywhere

I ate a couple of those Ayds candies when I was a kid. I don’t think they contained any active ingredient. I got no buzz or rush.

I remember those Chun King ads from the 80s. Disgusting canned faux chinese food. My parents actually made somewhat real asian dishes which were delicious. We didn't really have canned anything, except sometimes tomatoes and tomato paste to make marinara or chili. Cans were pretty much foreboden in our kitchen unless it was of our own making.

Because my parents were pretty militant about unnecessarily sweetened foods, we were allowed this one cereal from the 80s that had no added sugar (they thought), but i honestly can't remember the name of it. it's no longer in production, although they did do some breakfast bars for awhile after the cereal was discontinued. NOT granola of course. it was a processed cereal. it was like being allowed to watch cartoons on a Saturday (which we never were).

Gushers

Gogurt

362 here - it was Nutri-Grain. Apparently, they morphed into a breakfast bar company and cereal supplier to AUS & UK. It wasn't that good, but it felt like at least i was a normal kid (instead of always having wheatina (why my mom would think that was better than oatmeal?!), scrambled /poached eggs or PB on toast for breakfast).

I remember orange cake mix being popular when I was growing up, but I haven't seen an orange cake in decades.

It was one of my favorite cake flavors with vanilla icing. It tasted like an orange creamsicle.

Rice-a-Roni. Does anyone still buy that?

Three bean salad...who eats wax beans anymore?

Capri-Sun

Cottage Cheese. I love it with a baked potato. Can't talk anyone else into trying it.

cottage cheese with tons of black pepper. ummmm

In lasagne, I prefer cottage cheese to ricotta. I like the texture & flavor better. Ricotta is just mushy like applesauce, to me.

I know R364 was a kid, but imagine eschewing homemade poached or scrambled eggs and peanut butter and toast. The best my family ever offered for a warm meal on a school day was a rubbery microwaved Great Starts breakfast. But yeah, we had plenty of sugary cereal for even quicker fare.

r365 I think DH replaced it with Blue Velvet cake nix. Ugh!

r366 I couldn't make my Mexican casserole with their Spanish rice flavor.

r371 A little advice, my friend-RUN!!!

^^^^ Oops! withOUT ...

The rum raisin ice cream was a bust.

Literally no flavor whatsoever.

R360 Other diet products of the past that have disappeared: Metrecal (drink, cookies), Figurines (bars.)

R376 and (drumroll) ...Melba Toast!!

r173 here....Sorry to hear that r375. How can they possibly ruin Rum and Raisin? Beggars belief.

Quiche and soufflé dishes. Don’t see them on menus anymore.

R205 Fajitas were popular in the 90's (still), but those of us old enough remember it was the 80's when they exploded as a trend.

In the 80's in college I worked at the Dallas-based Mexican chain El Fenix and later Bennigan's as a waiter for a year, and served sizzling fajitas plates to people all day long.

I quickly learned the little cup of "sizzling grease" I poured on the hot metal plate in front of the customers that made everyone "ohh and ahh" wasn't grease or anything to do with food really. It was a clear, flavorless liquid chemical that reacted with heat. At El Fenix I walked into the kitchen one day and the cook was pouring this stuff out of a drum that looked like something from a janitor's closet into the little fajita grease cups we used. When he explained what it was he finally said, "It's the same stuff in Pop Rocks."

If a customer ever asked what it was I told them it was grease from the sautéed meat. Lies!

Those little dyed onions on toothpicks with cheese cubes

Tongue

We had cereal for a very short time but my father made my mother stop buying it because we were using too much milk. Back to one piece of cinnamon toast for breakfast.

French dressing was huge back in the 70s-80s and then fell out of favor when ranch dressing came out. I loved French dressing as a kid because it was sweeter and the bright orange color appealed to me.

Thousand Island has also fallen out of favor it seems.

I thought French dressing was just olive oil, lemon juice, salt and black pepper...

The original thousand island dressing was good, then it turned into a mass of corn syrup-y kak, like everything else.

[quote] Grocery stores larger than 2,500 square feet will no longer be allowed to sell unhealthy food and beverages at the checkout line

Excellent. They should never have been placed there in the first place. It was diabolical.

r377 ... and Ry-Krisp!

Are chimichangas still a thing? They were huge in the '80s/'90s.

Pita wraps and pita chips. For a while they were very popular, now not so much.

Alfalfa sprouts

[quote]Are chimichangas still a thing? They were huge in the '80s/'90s.

R389, I don't know about them being a "thing," but they are still available. I get them frozen at Walmart, by El Monterey. I like the ones with shredded beef.

Ambrosia.

It's good, or so I remember from the endless ambrosia salads of my youth. But a quick review of recipes online all include a tub of Cool Whip. Ugh.

I think you could do a good one with whipped cream. But it's a lot of sugar and fat for one small dessert plate to shoulder.

The chimichanga has been overtaken by the smothered burrito.

'Smothered' in what, R394?

French lost out to Catalina.

Although as a child, I was always served French dressing, once I discovered Catalina I never looked back.

Smothered in the cum of 10 hot Mexican men.

The same happened in our house.

I remember a bottled Thousand island dressing from the 70s that was more pink than orange & very thick & creamy but dont remember which company put it out. It tasted exceptionally good with salads that had celery bits in it. The crunch of the celery & the tangy but creamy dressing made an excellent pairing.

Cheese Fondue

Martini & Rossi Asti Spumante

I don’t even really know the difference between burritos, tortilla wraps, chimichangas or fajitas. To me all Mexican food has beans, meat & cheese in it. It might be whole beans with meat strips or it might all be ground up together in a lumpy paste. It all tastes the same to me. I hate jalapeños & beans so I don’t go near Mexican food.

A white synthetic bear skin rug, R401

[quote]The original thousand island dressing was good, then it turned into a mass of corn syrup-y kak, like everything else.

I make my own. Mayo, sour cream, ketchup w/o corn syrup, and relish are the basic ingredients. Sometimes I'll add Worcestershire or horseradish. A restaurant I used to go to would push HBE yolks through a sieve for some additional texture.

Fondue was never really popular, just as Baked Alaska was not ever really popular. Pictures in magazines, sales of fondue pots, yes. But how often did anybody ever really make / eat fondue and Baked Alaska?

[quote] 'Smothered' in what, [R394]?

R395, Google is coming up with shit answers, so I'll just put my personal opinion re: smothered (wet) burrito sauce.

It's basically a gravy. At some restaurants, you can choose between red or green or both.

Red gravy, I believe, contains some kind of stock (maybe chicken) plus some type of dried red pepper (like an enchilada sauce) and maybe a thickener (like flour).

The green sauce, I'm not so familiar with.

Frozen yogurt shops were everywhere in the 90s.

In the mid 2000s fondue restaurants started popping up. There were 2 or 3 in Los Angeles, but they eventually fell out of favor.

Green Goddess dressing

Fondue pot was a great gift you could buy on sale before Christmas at Caldor or A&S at 50% off, wrap it and keep it in the closet as a gift for someone you’d forgotten to get a gift for (“Oh damn, I forgot aunt Susie was going to be there this year. Oh well, she’s getting a fondue pot”) or when someone unexpectedly gave you a gift, or when you got roped into a Secret Santa.

Mini ceramic fondue pots that used tea candles could also be used for wax potpourri.

Anything the Kardashians are dishing out. That shit is so last year!

If you look at google image “mini fondue pot” you can find loads and they’re all “no longer in stock,” aka a passed fad. Except....you can get one from goop for 10x what it’s worth.

Can someone please explain the difference between French and Catalina dressing? I remember them both being orange.

google?

I see these fondue pots on sale, but how many of us have actually eaten fondue more than once or twice in our lifetimes?

I think Catalina is French dressing with a dash of paprika. Natalie Wood drowned her salads in it.

Hot Cream Cheese Spinach Dip served in a hollowed out sourdough loaf with torn up pieces of bread to dip into it.

The spinach dip thing still turns up, the dip not heated, but its been around quite a long time. I do remember fondue from cocktail party-ish family events but I don't think people served fondue often.

Broasted chicken.

Steak Tartare, very popular at fancy restaurants in the 60s.

Tartare means raw.

Heinz 57 sauce

R54, does the lettuce represent pubic hair?

Waldorf salad--walnuts, celery, grapes and apples, I believe, with mayonnaise on bed of lettuce.

Grated carrots with raisins in garlic-mayo is still a favorite of mine.

R113 and other fellow lovers of Welch's frozen concentrate, it is still around! I love it too. In fact, it is in my Instacart order as I (fatly) type this!

Green Jello with shredded carrots and chopped celery.

Orange Jello with shredded carrots and chopped celery.

Yellow Jello with shredded carrots and chopped celery.

I would read War & Peace tonight before I read this thread. But what about Little Debbie’s Snackcakes?

And those little pink biospheres with chocolate in them??

Everything is "roasted" now, even though it's baked in an oven.

Animal crackers

roasted means baked in a oven, dumbass.

[quote]Google is coming up with shit answers...

That's sort of what Google gave me, which is why I asked, R406. Hmmm, the red and green sauces are something I associate most with enchiladas (beef or pork for the former, and chicken for the latter). When I've had chimichangas in restaurants, they were smothered in one or the other such sauces, with the third option of chili sauce.

Of course, once you've been served a smothered 𝑠𝑜𝑚𝑒𝑡ℎ𝑖𝑛𝑔 topped with cheese and browned in an oven, whether it's a burrito or a chimichanga is kind of a moot point, IMO.

What’s the point of soaking the raisins in rum?

Mince pies are delicious and vegetarian (in my mother's iteration) - they're also small/made in muffin tins and a Christ-mas only thing

Quebec has a thing called 'sugar pie' - basically fat/cream/sugar in a pie crust and so ubiquitous you can find it in any grocery store'

I want more info on that Duncan Hines orange cake someone posted - it tasted like creamsicle? Goddamnit I want to try that trashball goodness with a faux-orange flavoured buttercream.

Thank you R260 - although I did enjoy the implication from another poster that I was retarded for thinking butter pecan is rare. Where I am, it is. Not everyone here lives in the US, ffs.

Instacart advertises Duncan Hines orange cake mix. I guess it would be good for Halloween with chocolate fudge frosting.

R236, its cruet. R362, the word you wanted is "verboten" German for "forbidden."

Is Wheetabix like that old shredded wheat cereal?

[quote]I want more info on that Duncan Hines orange cake someone posted - it tasted like creamsicle? Goddamnit I want to try that trashball goodness with a faux-orange flavoured buttercream.

It's still around, R432.

Gonna have to see if I can find that in Canada - or order it from the US. Thank you R34 and R37

R436 That's Shredded Wheat, not Wheetabix

R435 You're right but I like that poster's new word - 'Foreboden.'

[quote] roasted means baked in a oven, dumbass.

Thanks, Professor.

R421, of the steak sauces, Heinz 57 is far and away my favorite. I use it on/in meatloaf and on homemade hamburgers.

I despise A1.

Ice cream cake. Throughout the 80s, almost every summer birthday party I went to had one. I think BR still sells them.

Burrito: protein, beans, rice (cheese sometimes) in a flour tortilla

Chimichanga: fried burrito

Wet Burrito: Covered with red or green enchilada sauce [vegetable base, spices, (red peppers and tomato paste for red; green chiles for green), thickener]

R328 : Thank you!! I'm going to make that next weekend.

[quote]Broasted chicken.

What does "broasted" mean? I had a friend who used to ask for broasted eggs in NYC diners in the '70s. They usually brought him scrambled.

[quote]What does "broasted" mean?

It's a process that combines broiling and roasting, R444.

Broaster is the brand name of a pressure deep fryer.

If you make the orange cake, substitute orange juice for half (or all) of the water if you want a big orange flavor.

R447, with the Dunkin Heinz mix, that's not necessary. The cake already packs big orange flavor.

The issue is with the frosting. For that 'Dreamsicle' flavor, use vanilla extract and orange extract, with some fresh orange zest (California navel orange is good for that). A couple of drops each of red and yellow food coloring would be nice, too.

r436 Shredded Wheat, an American product, is extruded and spun wheat pulp, like a lot of pasta products are. Very crisp, and BITD it used to take a while for them to get soggy. Weetabix, a UK product, is a compressed food, composed of small flakes, but falls apart readily in milk. If you want its crunch you have to eat it quickly. They each have their own unique appeal.

Does anyone remember the Quaker Oats version of shredded wheat? The shape was round, VERY crisp and they were called Muffets. Haven't seen 'em in decades.

A guy I knew at my last duty station ate shredded wheat in an unusual way. He'd put two of the big biscuits in a cereal bowl and would fill the bowl with enough hot water to cover them. By the time we got to our table, after having gone through the chow line, the cereal had softened, so he'd pour off the water, add sugar and milk and then eat it.

Weet-Bix is superior to Weetabix, and Shredded Wheat is like eating a dirty mop.

Not that I'm biased or anything.

I wanted to see what Muffets looked liked and it appears they were just recently discontinued in Canada.

I like carvel cakes. My husband doesn’t like real cake (he’s a freak - he doesn’t like any baked goods) so I bought him Carvel cakes. His father worshipped Carvel because it was kosher. He’d never eaten ice cream before. Who knew ice cream could be a religious thing?

r452 Sometimes having ice cream is SO good, it IS a religious experience.😉

Whatever happens to frozen custard?

Happened

Baskin Robbins isn’t what it was when I was a kid. Definitely downhill. I always thought Thrifty ice cream was better anyway!

Can still get it at Rite Aid

I love frosted mini wheats.

frozen custard still exists--in Kansas

didn't you read the state desserts thread?

Chiffon cake. It was more of a 70s-80s thing. I actually like chiffon cake and like making it. Light in texture yet slightly richer than sponge cake. Now the popular cakes are rich, butter cakes sometimes made with butter and cream. My favorite chiffon cake is an orange chiffon cake made with puree of entire (peel and all) fragrant orange.

Hostess fruit pies

Black bottom pie was a thing when I was a kid. Mainly grandparents ordered it.

Rum raisin pie was typically ordered by dads.

Turtle pie sort of came and went. I don't think it's popular any more.

Us kids were mainly interested in the French chocolate silk pie, or just regular chocolate cream pie.

Apple pie was pretty boring, until they came out with the Dutch crumb-topped version which was better. But still, it wasn't chocolate...

All of a sudden Bundt cakes came into fashion and people seemed to forget about pies for a while. Tunnel of Fudge cake was popular for a while, among those who went to all the trouble to make it.

At Christmastime our family made Bourbon Balls, and I was allowed to eat a few, even though they had a little bourbon in them.

Wine coolers

Here is the 1974 menu from Chez Cary restaurant, which was in my hometown of Orange, California. I never went there, but my sister and her boyfriend did once. It was the most expensive and was considered the best restaurant in Orange County during the time it was open (1960s-1970s). The menu is filled with dishes that aren't popular nowadays.

Canadians 80s kid here. I remember eating Shredded What, Weetabix and Muffets. Also had parents like another poster who wouldn't let me eat anything trashy or watch any children's programming that wasn't CBC or PBS.

Thank you for the orange cake tips, everyone. I want that fake-o creamsicle flavour!

And an obscure one for the Canucks: individually sold Billot Logs (don't ding me on the name, I know)

now i want some captain crunch cereal. omg...30 years since? torn up mouth and all.

Angel Food Cake! (with glazed strawberries)

R464, definitely just order the orange cake mix online. My mother--who lives back East--had me go on an expedition here on the West Coast to look for it right before quarantine began. I could find strawberry, pineapple, everything but the orange cake mixes. Turns out that older fraus hoard them up since Duncan Hines doesn't make as many as they used to...I finally had my mother order a few off Walmart.com (trashy in and of itself). After all that trouble, she said the cake didn't taste like it used to. (Because, of course it didn't.)

Candy bought from the "candy department" of a large department store attached to a mall.

Blocks of fudge, white chocolate, chocolate covered orange peel, chocolate covered pretzels, cherry sours, pecans with that cinnamon dust stuff, etc.

You're right r449. Shredded What and Weetabix are so different but both so good. If I had to absolutely pick I'd go with Shredded Wheat only because when you put hot water on it followed by milk it doesn't turn into "baby food" like Weetabix. With Shredded Wheat, it's not so sugary that you can add brown sugar. I remember Weetabix when I lived in London and loved it back then.

Back in the day, the dime stores all had large candy departments. A long aisle, or two, filled with candies sold by weight. Chocolates. Jellies. Hard candies. Taffy. Everything. They had it all. A woman - always a woman - worked in the candy department. They had large cast aluminum scoops and would fill white paper bags with your choices. Buy by the piece, the quarter pound, or more. At one favorite dime store, the end of the candy counter is where you found the fresh carmel corn being made in enormous copper kettles. None of this was the finest candy available, it was all sold in bulk, by weight. But by contemporary standards, it was all fucking artisanal quality product.

[quote] Tunnel of Fudge cake was popular for a while

Still is for many of us here.

r459 I like orange chiffon cake too, the texture and richness is completely unique. It's the one I make if I am planning on trifle for a fancy holiday dessert.

Falafel was trendy 10-15 years ago. Now, everyone is tired of falafel and its cousin hummus, even though you can find hummus sold everywhere because it's overexposed now.

Quinoa is sort of on its way out. It was hype maybe 6-7 years so and then everyone realized that it tastes absolutely horrible.

Sriracha and sriracha mayo/aioli? Nobody cares anymore. Go back to 2012 and 2013.

Sweet Baby Ray's changed its formula and now it sucks! Sour AF now.

R473 thank you for mentioning hummus. i just don't get excited AT ALL about eating it, right or wrong

Dime store bulk candy was gross--obviously very waxy. We never bought it. My mother assumed it was always stale. She grew-up when these stores were a bigger deal and I suspect she drew from experience. Department store candy was another matter---often made in the big downtown stores, it was usually rich and delicious. Suburban stores (where it never had a prominent place) and Godiva led to its elimination.

Angel Food devolved into a spongy, flavorless cakes with hard bases. I've noticed an effort to revive it recently.

A lot of dishes on the Chez Cary menu are still with us---the main difference is the sauces. The heavy "French" sauces are long gone--lots of variation the vinagerette these days which seemed to emerge in the 80s. One thing that was once popular but is now rare from that menu---French Onion Soup. It's deceptively simple but the when it became super popular, restaurants often got the cheese wrong or made the flavor to onion-y.

I'm striking out on Baskin Robbins Rum Raisin. My region does not carry it. Kansas , Missouri, Arkansas, Oklahoma. Probably not sophisticated enough taste or maybe afraid you will get drunk off it.

r474 Well, I'll admit hummus is no Kwanzaa Cake, but I enjoy it a lot. I make a batch every week. Have you tried it smeared onto a pita, then spread with guacamole? The two tastes complement one another. I buy the 6-pack of small guac cups, at Trader Joe's, for this purpose.

Yes i even shucked the chick peas by hand to get ultimate creaminess in homemade, but it wasn't worth the trouble for something just so-so

r478 There's a million recipes for hummus, some people keep it bare bones, I add a lot of seasonings, but not so much of each that they are easily identifiable. The tahini I use is made from roasted sesame seeds, I believe that "kicks it up a notch." Keep experimenting.

But you don't make your own guacamole, Bronzie?

Baked beans and franks, as a main course. Now, baked beans are a side for barbecue and summer grill. My mother used B&M Baked Beans, don't see them much anymore, seemed to be muscled out by Bush's.

Chop Suey sandwiches. Combo of ground beef, celery, brussels sprouts, onion and soy sauce served over hamburger buns.

New England Boiled Dinner. I still make it, but you won't see it on menus anywhere.

Pot Roast. Do people still make this?

Jello mold with fruit cocktail.

[quote]Hostess fruit pies

They've been brought back, R460, but they're nothing like they used to be. Loss of quality has been the net result of the bread/pastry company wars, wherein Hostess, Dolly Madison, and Mrs Bairds all changed corporate hands. Fried pies used to be a treat in the 1970s, but now they're a mockery of how the products used to taste.

I cannot think of a single current analogue to the fried fruit pie that's worth having.

The best Hostess pies were the Blackberry ones--the tartness of the berries helped overcome the oversweetness of everything else, although sometimes they seemed overcooked. Haven't seen those in years. They weren't sold year round. The cherry ones were always too sweet.

r480 If I have to serve a crowd, I will make it myself. If I need just a dab or two to smear onto a hummus sandwich, the cups are the perfect amount.

I've had bad luck picking avocados lately. Is there a season when avocados are better than the rest of the year? When they feel like they're finally soft enough to use, I crack 'em open and they are gray inside. I tried the bigger, shiny green ones and that was a huge mistake. No taste, texture was terrible, not soft and creamy at all, very watery. As a result, I miss having avocado toast as an occasional breakfast treat.

r484 Hostess pies are difficult to find around here, so I make do with the TastyKake brand. They have: lemon, chocolate, apple and cherry( which is my fave. One of these and a glass of milk, and I'm smiling)

TastyKake, R485? I've gotten those twice over the past couple of years (the first time was just hopefulness, and the second due to stupidity, I guess), and both times had to throw them out. There isn't enough milk in the world to wash that down.

I've read that it too was bough out and ruined.

Shoo Fly Pie. This was ubiquitous when I was a kid in the 70s.

Now.....most people have never even heard of it.

Years ago before Hostess and Drake's were sold and resold- Drake's was generally much better than Hostess. Drake's fruit pies , in particular were better than Hostess fruit pies.

Samn. I've never heard of chicken a la king but it looks delicious R4 & R5! I'm going to make it for dinner.

This is a good recipe if you want to make a homemade orange cake. I use vegetable/canola oil instead of the olive oil, and I make a 2-layer cake instead of 3 layers. It's better than the box mix.

I’d say chicken ala king is the same as crustless chicken pot pie, but I recently tried crustless chicken pot pie & it was nothing like the chicken a la king of my Banquet boil n bag youth. I had to throw it away. For one thing, no red peppers. For another, anemic white sauce as opposed to the thick, tasty white gravy of yore.

Chicken a la King should have peas, red pepper & mushrooms. It doesn’t need corn or carrots. Yellow peppers can be a companion to red peppers, but cannot be substituted for red peppers.

Some of my favorite childhood foods are on this list.

Like a lot of kids went through a stage where I didn’t want to eat most things. I think when my mother found something l liked she’d feed it to whenever I wanted (I was skinny as a rail until college). One thing was Chicken a la King (in the can with the graphic of a woman in a sailor cap?) She’d heat it up and serve it over two slices of buttered toast. A fat bomb! But I have a vivid memory of the taste and texture. This would have been the late 70’s.

I bought a can sometime in the 00’s, same brand. Served it the same way. Tasted completely different to me. Not good.

I imagine making it homemade might yield better results, now.

Pimento cheese! You couldn’t escape little tubs of this stuff in the 79’s/80’s.

Now, if you ask for it at the grocery store the younger sales clerks not only don’t know where it is and probably don’t stock it, but you have to describe in detail what it even was. I never felt so old!

R494, Pimento cheese is still popular in the South. It made a big comeback in the last 10 years.

Pimento loaf.

I always saw this in the pre-packaged sandwich meats section up until the 80’s/90’s. Now, never.

But you sometimes see it behind the deli counter.

I looooove pimento cheese. Chilled. Spread thick between two slices of fresh white bread. I can eat several of these sandwiches in a row. *oink!*

R485, you might be waiting too long to cut open the avocadoes. They need to be black, but not squishy. The only good avocado is Hass, and they are harvested in the summer months.

My orange chiffon cake recipe is somewhat close to this one. Instead of orange juice/ zest, I use the purée of an entire valencia orange. Also use safflower oil as the preferred liquid oil for baking, it has high burning point and neutral taste.

My grandmother's Orange Sponge Cake

If you like hummus and have sufficient character to make your own, try this. It's the best I've ever found. It is so much better than any commercially available hummus that it seems like an altogether different product.

Boysenberry enjoyed a star turn among artificially flavored pancake syrups, but now it’s seldom seen.

Yes! Boysenberry Yogurt was a thing once.

Snack Wells

OMG boysenberry! I’d totally forgotten about that.

SLIMMONS COOKIES

Richard Simmons's answer to Snack Wells.

[quote] I've had bad luck picking avocados lately. Is there a season when avocados are better than the rest of the year? When they feel like they're finally soft enough to use, I crack 'em open and they are gray inside. I tried the bigger, shiny green ones and that was a huge mistake. No taste, texture was terrible, not soft and creamy at all, very watery.

R485, Hass avocado season is supposedly April to October. Hass, IMO, are, by far, the best avocados. Rich and creamy. I've had good luck with Hass avocados at Costco.

Just because you don't like certain things doesn't mean they are not popular. Hummus is just mainstream now.

Did any of you Boomer or Xer kids drink brown cows? Half coke, half milk in a glass. Absolutely vile to contemplate now, but back then it was a rare treat, along with coke floats.

Hot dogs

Shrimp dip

We drank root beer floats, R509. Never Coke floats or Coke & milk.

Vernor's floats were big in Michigan.

Dog 'n Suds!

Isn't shoo-fly pie an Amish dish?

shish kabob

[quote]Did any of you Boomer or Xer kids drink brown cows? Half coke, half milk in a glass. Absolutely vile to contemplate now, but back then it was a rare treat, along with coke floats.

I always thought a brown cow was a root beer float with chocolate ice cream instead of vanilla. At least it was when/where I grew up.

Laverne's DeFazio's favorite drink was Milk & Pepsi; she never called it a brown cow.

Ever hear of a Hollywood Coke?--just coke with some cream in it.

Was devilled ham ever popular? I liked it in the little cans--Underwood Devilled Ham.

R481, although I think pot roasts are still made with some regularity in some families, roasts have fallen out of favor along with Sunday dinner. Brunch did that in pretty thoroughly.

Also, seconding R516, brown cows were always a chocolate ice cream root beer float, at least in the upper Midwest. I've never heard of the coke and milk thing.

Pea soup

Potatoes Au Gratin

Twice Baked Executive Potatoes

Instant Potatoes

Baked Potatoes stuffed with ALL the fixin's!

Sour Cream, Butter, Cheese, Chives/Scallions, and Bacon Bits!

Tang

I wish I was popular again.

Me too.

I have never been popular. GFY!

Whatever.

There's still some Chicken Chasseur (Hunter's Chicken) left from the state dinner at Mt. Vernon on July 11, 1961, if any of you want it. It does have a bit of DDT, but we all ate some and we're all fine.

Pimento cheese is still relatively popular in the South.

Most versions I've tried were much, much too salty.

Chicken Cacciatore, which is basically the Italian version of Chicken Chasseur, is still popular, r529.

I made that on my bullshit show, R531!

R470, I stopped in Chambersburg PA as I was traveling and a candy store there still makes a lot their own candy. They had stuff you don't see much of anymore.

[quote] They had stuff you don't see much of anymore.

Yes, and the image you posted proves the point.

Granola isn’t as popular as it was about 20 years ago

Granola is so good! Blame all the anti grain/low carb people.

Love crunch with dark chocolate and berries is the best

Clear sodas and beverages - Remember when Pepsi made a clear version Sardines/tinned salmon

I want my Yoplaît Custard Style yogurt back. And I want it in the tapered container with the foil lid.

Campbell's Cream of Potato soup. I remember reading an article back in the '80s that said they sometimes used it to fake cum shots in porn. Maybe that accounts for its demise.

Yoplait was ok but WHITNEY'S yogurt was the BEST.

Fuck that Youplaid! It can

[quote]Remember when Pepsi made a clear version Sardines/tinned salmon

You really need to learn DL spacing protocols.

R494 & R495 Pimento cheese is currently a hot NAACP topic down here in the boonies.

Thank you for the tips, R467. Also - there are strawberry and pineapple cakes (unless you just mean the upside down kind?)? America, why are you hiding your coloured and/or fruit flavoured box mix cakes from the rest of the world? I'm going to order them all.

R481 the link is for you - posted in 2020.

Oh my GOD.

Puddings are not popular. Flan has a niche market in east Asian food cultures. But American pudding is kind of unspectacular. Like eating baby food not dessert.

If you were smart enough to click on it R534, you would have seen something.

As far a steak for two goes, at some point Porterhouse totally took over Chateaubriand.

I’m not sure exactly when but my guess would be sometime in the late 80s or 90s.

I did finally try it once when I was in Portugal. I definitely prefer a Porterhouse.

Those elaborately candied apples high-end stores used to sell. Huge, gnarly things covered in crap. They were giant apples in a stick, but covered in multiple layers of different shades of chocolates, crispy things, candies, powders and all sealed with gossamer strings of hardened colored candy, like glass. Then maybe covered in marshmallows or gummy bears or pieces of pop tarts on top of that. Huge diabetes sugar bombs. They were wrapped in clear cellophane and ties with fancy gold bows. Good as “gifts.” They were really expensive because they looked so trashy fancy. I imagine they were impossible to eat. Probably didn’t taste good either! These were big in NYC in the mid 90’s. Bloomingdales used to sell ones as big as your head! Also ways displayed right as you entered, usually at Christmastime.

Have cupcakes fallen out of fashion yet?

The shops have slowly disappeared but cupcakes themselves are pretty eternal.

Graham Crackers

[quote]Yeesh, not everything has to have chocolate.

Blasphemy! May the great goddess Nestle curse you with rancid boils!

[quote] America, why are you hiding your coloured and/or fruit flavoured box mix cakes from the rest of the world?

Because you flip it over so the fruit is on top.

Coq au vin.

Salad bars in general. Granted, they'd be out now with corona, but they've been gone from most places besides cafeterias for ages.

Bear claws and eclairs also fell out of favour as pastry options. Now everything seems to be a version of a donut.

Tuna Casserole

Well done steak with ketchup!

“The world’s greatest steaks” need to be charred into oblivion and drowned in ketchup.

[quote]Graham Crackers

Graham crackers are still hugely popular. They were sold out everywhere during the early months of lockdown. Kids love them, and bakers were making lots of graham cracker crusts for pies, like key lime pie.

R555 I raise you one salmon mousse “coming upstream.”

R561, LMAO! As a kid in the early '80s, I thought Jack was serving COCOA VAN.

R562 this thread could literally be filled with Three’s C dishes.

Janet mentions that Jack eats "Farina" for breakfast. WTF is it?

Farina is Cream of Wheat

Cookie-scented Cream of Wheat for gaylings

R564 didn’t he make railroad tracks in them?

Root beer floats have gone the way of the dodo.

[quote]Graham crackers are still hugely popular. They were sold out everywhere during the early months of lockdown. Kids love them, and bakers were making lots of graham cracker crusts for pies, like key lime pie.

Forgetting something?

I had a ChocoFlan for the first time today. I'd heard of it before, but never tasted it. It's one of those weird two-batter cakes where they switch positions during baking.

r463 I think that would be a fun idea for a thread. Dig up old restaurant menus and post them. I would gain weight just by looking at those fuckers. Also I would lament the prices of THINGS TODAY just like a good eldergay should. If there is already a thread for this, could someone please post it? If not, I'll try and dig around for a few to get it going.

Then again it is more than likely my idea for a good thread is a piss poor idea. In that case, carry on bitches!

If you start one please post a link. I'll be there with the menus I collected as a mid-century twink waiter.

By request

r572 Happy to start one. I don't want to fuck up the title. Any ideas?

I'll see you both there.

r573 Beat me to it, and a great, simple title! Let the drooling begin!

R568 , A&W is having a special on foot beer flotes as we speak.

r577 How do they fit one in that mug?

R549 Are you sure these weren’t popcorn balls, and not apples? That’s what I remember.

I do remember these sugar monstrosities wrapped in cellophane and displayed in the 90’s in department stores in Chicago around Christmas. I also remember they had little toys embedded in the chocolate or candy, like little teddy bears.

R549 R579 I do remember this. They were candied apples, not popcorn. They were gigantic.

It’s weird to think how the apples probably rotted, hidden inside all that garbage!

Does anyone remember those GIANT rainbow colored lollipops they sold at Amusement parks and arcades?

R559, those sound like sexual reviews of Trump!

R581 my sugar daddy makes me pose on the bed holding one of those in my knee socks and jock

[quote] my sugar daddy makes me pose on the bed holding one of those in my knee socks and jock

Stefoknee, is that you?

BronzAgeGay @ r578, I only saw one in someone else's paper cup, which struck me as a travesty, but whatever. I don't know whether they have those mugs anymore.

My mother would buy Spanish bar cake at the old A&P as a special treat. We all loved it.

My mother would buy Spanish bar cake the NEW A&P.

My mom would buy the Spanish bar cake AND the Hawaiian delight from the OLD A&P.

Otter pops were the thing to have when I was a kid. Don’t see them anymore

Olive loaf - does anyone remember this cold cut concoction?

Yes, r590. I sometimes buy it when I'm feeling nostalgic.

Do people still eat these?

R592: ice cream trucks often have them.

r592 Not at MichFest.

R589, I also thought Otter Pops were gone, but they are still fairly common in some parts of the US. They're readily available in the Pacific Northwest, but I'm not sure they are sold in the Midwest much. We had them every summer when I was growing up in Wisconsin, though.

My mother would make a whipped creamyish dessert called Robert Redford in the late 70's/ early 80's.

They had some other name, but I saw otter pops at my local DC super this summer.

I love you fat whores. My caftan crew. It’s all so doom and gloom but DL has that sparkle even in the gloom. Thank you. My apologies for not typing properly for the DL.

Vending machines selling these

I actually meant to post a photo of orange crackers with the fake cheese filling, not peanut butter filling, but I can’t find a photo of the cheesy ones.