Foods that are longer popular

Rumaki.

Red Wine Cheddar

Lobster Newburg

Cherries Jubilee- This thread was done before- not long ago but it's fun so I don't mind posting here again.

Cheese fondue

Roast Beef

Peppercorn Dressing

Oysters Rockefeller

Trout Almondine

Savory jello molds with vegetables.

Peppercorn dressing was good. What happened?

[quote]This thread was done before- not long ago but it's fun so I don't mind posting here again.

Smell you R4...glad you don't mind.

Carrot and raisin salad

Easy Cheese in a can. It used to be huge in the 70-80s.

R9- One of my mother's cookbooks from the 1960's had a color photograph of an elaborate Jello mold with LIMA BEANS in it- eww

Waldorf Salad

Chili Con Carne

Shrimp cocktail

Bacon-wrapped water chestnuts. This was THE most popular hors d'oeuvres in the suburbs 20 years ago.

This topic heading to monthly, from bi monthly.

FONDUE

Are there still Benihana restaurants still around? Those used to be really popular.

Frittatas have replaced quiche

R10 I still love peppercorn dressing!

Velveeta

R9 There was a Jello mold with cabbage that I loved! But lima beans, R14? Yikes.

Smell you poster- you are the only one that has used that phrase in 50 years.

I love some of these dishes and still make them.

[quote]Frittatas have replaced quiche

Having grown up with Italian immigrant parents, frittatas were a staple is our family, long before they became "popular." When they are no longer popular, I'll still be making them. And I still love a good quiche.

Many of these are still hits where I am, including shrimp cocktail and chili. Nearby to the chili, you can find queso made with Velveeta.

Lancer wine.

Snackwells cookies.

My mom used to make a spam salad in the 70's when they had company and we had to go up to our rooms. it was something like chowmein noodles, peas, spam, I don't know what else. But you would get a side eye if you set that out now.

Spam is tasty, irrespective of its reputation.

Velveeta is still popular for nachos --- chili, Velveeta, and salsa in the slow cooker. Yummy!

Margarine.

[quote]Roast Beef

Oh, horseshit. Roast beef has never gone out and will always be popular.

R32 eats shit.

R15 I miss Waldorf salad!

R35 eats lettuce and water for every meal because she’s so perfect

I'm a closeted Spam lover especially fried with eggs. I will only admit that on DL.

R15 , the only way I can eat chicken salad is "Waldorf Style". It has never lost popularity with me!

Pancakes Barbara!

R39 Curious -- does Waldorf-style mean that you add walnuts and apples or ???

r32 ground beef, Mexican Velveeta, and Hormel chili (no beans). Yes it looks like dog food but it is really good with some thick tortilla chips.

Veal Prince Orloff

Vienna sausages

Scrapple, hash, neck bones n sour kraut, shitlins

R19, I travel frequently. A few years ago (within the last 5 or 10 years) there were very popular Fondue Restaurants in both Chicago and Denver that I desperately wanted to try with a group of friends. [It never happened.]

I have so idea if said restaurants are still in business? Since Covid, it's probably the last type of restaurant someone would want to visit.

[quote]Carrot and raisin salad

I loved that! There was also a kidney bean / celery / mayo / pickle relish salad that was popular at the same time.

[quote]Cheese fondue

Switzerland disagrees with you.

Waldorf Salad still appears at Thanksgiving dinners. Now it's made with Greek yogurt instead of mayo.

Sundried tomatoes.

Pomegranate seeds and pomegranate reductions in *everything*.

Coq au vin

Is aspic still done?

Btw, based on "Six Degrees of Separation" do WASPs really get excited about getting jars of jam? Does that make a good present?

Liver and Onions

Beef Wellington. I think the last time I saw it in a deli was around 2001.

Pork chops and applesauce

[quote] R39 Curious -- does Waldorf-style mean that you add walnuts and apples or ???

R41, Walnuts (slightly toasted), apples and grapes (halfed). I frequently substitute dried cranberries if I have no fresh grapes on hand.

I remember traveling with a colleague and sitting at some sad, generic airport restaurant where she got a Waldorf salad. It turned out her salad contained neither walnuts nor grapes. While she was picking through it like a diseased bird, she said: "You know what? Waldorf salad without walnuts or grapes is really just apples and mayonnaise..."

Waldorf salad also has celery and lime juice. I prefer it with plain Greek yogurt instead of mayonnaise. My local supermarket deli makes it with dried cranberries instead of grapes. They also do tuna with apple, celery and cranberries (no walnuts) that’s quite good.

Charlotte Russe

Chicken tetrazzini.

Sloppy Joes.

Chicken Kiev.

Layered dip.

Beef stroganoff.

Salmon rilettes.

Dirt cake.

Any kind of torte.

[quote]Bacon-wrapped water chestnuts. This was THE most popular hors d'oeuvres in the suburbs 20 years ago.

Bacon-wrapped water chestnuts. This was THE most popular hors d'oeuvres in the suburbs 50 years ago.

They used to serve Charlotte Russe at Loew's Kings Theater in Brooklyn. You'd push it up from the bottom of the wrapper.

Bacon Lettuce and Potato Sandwich

Melon slices wrapped in prosciutto.

Oddly enough, the wedge salad is still wildly popular in Indian Wells and Rancho Mirage. One quarter of iceberg lettuce smothered in Blue cheese dressing. Must be all the old retiree’s in the ‘hood.

R64 That's still popular with me in summer! Love it.

The wedge salad made a resurgence in NY at least a decade ago and is on the menu at many restaurants.

Veal Oscar, lobster thermidor, bananas foster.

R52 yes! Several wasp fridges I’ve seen lately are 30 percent jam, 30 percent other condiments such as pickles and mustards and caviar. The rest is cheeses and cured meats from 2008

Fluff Fruit Salad. (It may be the same as Ambrosia Salad & Watergate Salad? Not sure?) There were different variations. The ones I remember most were Orange & Pistachio (which had a pretty light green color). This stuff was all over the place in the 80s when I was a kid. Buffets, Salad Bars, Deli Cases, etc.

And although I have a sweet tooth, I never ate much of the stuff. It always seemed to be served on the same plate or near savory dishes and it grossed me out. But my mom loved it!

Does marmalade count as a good gift, too? I remember I was set straight in England when I asked for someone to pass the jam and they said I meant to pass the marmalade. Apparently marmalade doesn't come under the umbrella of jam (or jelly, I'm guessing). Well, as Steve Martin used to say, 'Well, EX-CUUUUUUUUUUUUSSSE MEEEE!"

Riunite

Italian Swiss Colony wine

Andre Champagne

Great Shakes

[quote]The wedge salad made a resurgence in NY at least a decade ago and is on the menu at many restaurants.

If you lived in NYC in the mid-late 80s and 90s you probably ate at the cavernous, kitschy and fun restaurant called America on 18th Street just east of 5th Ave. They called it the Mimi Salad for fussy food critic Mimi Sheraton.

Arthur Treacher's Fish and Chips

Stella D'oro Breakfast Treats

Kenny Rogers Roasters

Bloato’s twink hole…

Chicken ala king

I hated it as a kid.

Cesar Romero's Cappuccino Ristorante

R82- Is the place where Cesar gave Desi Arnaz the blowjob?

R79, that Kenny Rogers Roasters food was DELICIOUS! I was a child in the 90s and it's one of the fast food restaurants i remember most fondly. It's a shame the company was mismanaged here in The US.

THAT BBQ Chicken was to die for. The corn muffins and fried apples were scrumptious as well.

Gefillte Helzel.

Chicken salad with grapes.

R71, yes marmalade is a nice gift as are wine jellies and hot pepper jellies in addition to fruit jams.

Do you remember a dish called Weiner Surprise that was popular with housewives during the 70s and 80s? My mother used to make it and I hated it. It was just cut up weiners, onions and BBQ sauce.

Mateus, 60s-70s bitches!

OMG almost nothing gets you coots going 2x a month more than listing food of olden times.

Bagel chips. You used to be able to get them at the supermarket bakery. They would take all the day old bagels and slice them very thinly and toast to make crackers.

Wine coolers

Olive loaf

R90’s post is making me laugh like a loon.

Asparagus in Hollandaise sauce

Green goddess dressing. Fantastic, and I hope it makes a resurgence. A bit of a pain in the ass to make, and with all of the herbs, not cheap, but, so fucking delicious.

Carpaccio. Good luck finding a butcher these days that will slice the beef correctly, but don't give up. I finally found one...an Eldergay of course, and thank god, he gets it just right.

Never cared for steak tartare, but that is another one.

Spumoni Ice Cream! God I miss that.

Liverwurst

Chex Mix

Prosciutto wrapped Dates

Two Buck Chuck

Parkay

Pussy. No one wants throat cancer.

Free fucking bread, brought to your table as soon as you were seated with cold butter in little ramekins.

Now?

SIX FUCKING DOLLARS for two slices per person. Shitty "olive oil dip" (It's Wesson, trust), if you ask for butter, the server's hand reaches for the pearls that aren't there.

Fruit pies are less popular now than they used to be. The only survivor is apple pie. Too bad. Fruit pie (double crust) can be delicious.

Baked Alaska

I miss Viennetta

Where do you live r101?! They usually ask before they bring bread to the table because it has to be thrown away if you don’t eat it.

Carvel ice cream cakes

Another vote for liverwurst. My dad used to make us liverwurst sandwiches with German or Dijon style mustard and thinly sliced onion with LOTS of freshly ground black pepper on rye bread. Sometimes toasted, usually not.

Corned Beef Hash

[quote]Beef Wellington. I think the last time I saw it in a deli was around 2001.

It’s not that it’s not popular - the problem is that it’s a pain in the ass to prepare.

Chicken Tonight

Underwood Deviled Ham

R60 WTF? Sloppy Joes and beef stroganoff are still popular today.

R105 I live in the SF Bay Area. Where are you?

Asking is one thing, and I think that is smart, especially in our carb fear culture. But to pay through the nose for a paltry amount when you do intend to eat it, I find ridiculous.

I NEVER eat out. I prepare all of my food at home. I am however having a large salad and Spinach Pie for lunch tomorrow. The Spinach Pie I bought at a health food store. That is the closest I come to eating out.

Au Gratin potatoes

I NEVER cook for myself. I always eat out (or in the case of covid lockdowns, take-out).

R115- Every time I hear the phrase- Persona Non Grata I think of Potatoes Au Gratin.

Karmelkorn (a shop in your 1980s suburban mall)

R107 Awww, sounds like you have a lot of great memories of your dad. 🥰

My family would still eat every bit of a bowl of clam dip if I brought it to a party.

[quote]Au Gratin potatoes

Oh, honey. I just bought two boxes of those Betty Crocker ones at the store today.

[quote]Scrapple

Oh gods. Having seen how scrapple is made-bubbling, boiled meat parts lava in a cauldron-makes me wonder how it was ever a thing.

R119 I do, thanks for making this Eldergay feel cozy, boo.

Black olives (the shitty sliced ones from a can) and THANK GOD

Pizza 🍕 or cheeseburgers. Nothing has been longer popular in my lifetime.

Anchovies - especially on Pizza - eww

Bonappetit should be called BonSLOPPAtit.

I still LOVE these but they are not as popular as they were in the 1970's at parties, weddings, etc

Hot Dogs in the Blanket

My parents have a cottage that we all get together for a long 4th of July weekend. My sister-in-law used to bring the best layered taco dip with tortillas. I guess that is out of style because now she brings hummus and some healthy type bread. I preferred the fattening taco dip.

R129 Why don’t you just tell her how much you loved it and ask her to bring it again this year? I bet she would be flattered!

R129- Did your parents serve COTTAGE CHEESE at said cottage?

Bologna (the GOOD kind, yes, thanks Ina) the sort you bought at a GOOD deli and it had a snappy casing around it that made each slice even better. Sometimes for breakfast, my liverwurst master dad, referenced above at r107, would brown the slices in a pan with a bit of butter until each slice curled up into a cup (only works with the GOOD casing).

In a separate pan he would cook scrambled eggs with (as always) lots of ground black pepper--he had an addiction to it, as I do now--medium/sharp cheddar and finely chopped green onions, all mixed with a bit of butter and milk. He'd give mixture that a twirl or four of his whisk (yeah, I am quite sure he was one of us) in the pan and right when they were the perfect creaminess, he would dish spoonfuls of the eggs into the bologna cups. This sounds so simple, but you guys it was fucking EVERYTHING.

Bologna today is usually shitty. I have replaced it with Mortadella which is far more interesting. Yes, I am sure you are fascinated. Kidding aside, thanks for listening to my reminiscences. I promise to shut the fuck up now. *besos*

Two ground meat dishes that are currently out of fashion: cocktail meatballs in grape jelly sauce and Salisbury steak. Not quite in the same category, but cube steak as well.

r130 she has been on a health kick the last few years, she makes healthy smoothies and I think she uses those essential oils. She is a sweet lady and good wife to my brother so I don't ask questions. HA!

r131 it's on Lake Michigan, here we call them cottages. We do have Cottage Inn pizza here though. ;)

r133 I still see some of those meatballs at graduation parties.

I miss clam dip lol.

r136 I miss chips and dip at parties

[quote]Two ground meat dishes that are currently out of fashion: cocktail meatballs in grape jelly sauce

You’ve never been to a Super Bowl party, have you?

R129 If it makes you feel better, and more importantly guilts her in to making the dip you like, hummus isn't nearly as healthy as some people think. It is tasty, but not much there in the nutrition department. Actually, her dip is likely more nutritious. If you are trying to be "good" (and who wants to on their holiday?) instead of tortillas or tortilla chips, use romaine lettuce as tortilla wraps or smaller romaine hearts as dipping "chips".

When I was a kid in the 1970's and there was nothing to eat in the house - as it were- I would put Cottage Cheese in a bowl and open up a can of Fruit Cocktail and mix it with the cottage cheese or sometimes just eat the cottage cheese and other times just eat the fruit cocktail right out of the can.

My point is Fruit Cocktail is not as popular as it was in the 1960's or the 1970's ditto for Cottage Cheese.

r140 I used to love putting canned fruit in heavy syrup (sugar) on cottage cheese. Now the popular thing is to buy it in it's own natural juice. Hey I was a skinny kid and it didn't harm me any.

I want to slap r126 VICIOUSLY!

How DARE you look down on one of the flavor jewels of the sea?

R141- I was a skinny kid too. My brother would taunt me when I was in Junior High School by calling me FATSO even though I was not an ounce overweight.

Today I'm rather a FAT WHORE.

In the late 1970's- thinking it was healthful- my mother would buy Health Valley Granola Bars, Granola Breakfast Cereal and Granola Cookies.

r140 I don't trust a skinny cook. I imagine most of us are somewhat fat whores and who cares, we can act like we are Adonis online.

r144 my mother wouldn't buy sweets or what she considered junk. But she used to buy those Carnation Breakfast Bars because she thought they were healthy. Those things were like a candy bar to me.

I live in CA, and 7 layer dip- guac, beans , cheese, pico etc is in every deli.

Wedge salad never went out of style. It's on rhe menu at every steakhouse. They make a fortune charging $15 for a quarter head of iceberg lettuce.

Oh god, I grew up eating cottage cheese with peaches in heavy syrup. *DROOL* I had this recently but with tinned peaches that had no extra sugar added, and while it wasn't bad, it wasn't close to the same. I can't find "regular" heavy syrup and HFCS bothers me (no, I'm not Coco Peru, sadly) so I'll try to get used to the no extra sugar added.

Kind of depressing though

Also on the cottage cheese bandwagon, I still love cottage cheese with canned crushed pineapple. Heavy syrup, of course.

French, Russian, & Catalina salad dressings. My sister would only have French or Catalina on her sales in the ‘70s, I remember kinda liking the latter, even though the color was so off. There’s a plethora of newer dressings, but it’s like Ranch became ubiquitous & eclipsed a bunch of them.

r149 Another member in the club! We should have a song...like We Are The World, but WAY, WAY less cheesy and lame. Obviously the Xanax has hit me and I can't go further with this idea, if there is even an idea to be furthered with...

OK. I should shut up now. But my fellow heavy syrup on cottage cheese friends. Let's think about this (before I pass out) We will donate the money to...something.

"We are the ones. We love that syrup. We are the ones who make our cottage cheese taste a better way..."

^^salads not sales

My vagina. It was last enjoyed at a party around 2003.

Variations on Waldorf salad are everywhere and they are an improvement over the original of just apples, celery, and Mayo.

The spam salad sounds delicious to me. 2 things I love (but not often) are Spam and Velveeta.

Crepes suzettes

[quote]R131 it's on Lake Michigan, here we call them cottages.

We always said "cottage" too when I was growing up, R134. I'm in Western Canada. "Cabin" sounds so butch. When I hear "cabin", I think of a summer house made of logs.

[quote]Crepes suzettes

I adore Crepes Suzette!

I forgot all about Dirt Cake. Now I want it!

Meatloaf

[quote]Meatloaf

It’s still popular - especially in the Midwest and the South.

Beef bourguignon.

ANYTHING "The Frugal Gourmet" used to make!!!!!

[quote]Beef bourguignon.

Isn’t it basically just beef stew with red wine?

[quote]ANYTHING "The Frugal Gourmet" used to make!!!!!

I hadn't though about him in years.

165 replies, and no "Oh, Dear"?

r166, see r125.

Clam dip sounds vile and stenchy.

Whale burger

Pigs Feet! Also known as "trotters". It is one of those things you have to try before you can truly judge, but wow, once you get a taste, they are wicked good.

My grandmother had a great neighbor, Janie, who would always check in before she went shopping:: "Doll, do you need anything down at the Piggly Wiggly?" And my grandmother would usually say something like "You are only an angel! a pack of Marlboro Reds and a couple pounds of trotters would be much appreciated if you don't mind. Will pay you back next week if that's OK"? She always said that last part truthfully because she was flat broke. Janie knew that, and always came back with not just that, but the "stuff they was goin' to toss, can you use 'em?" We are talking beans, root vegetables, bacon ends, beer, cigs, and always something for us kids. We had NO clue we were poor.

Vichyssoise

Vichyssoise

R164 It is SO much more than that. Lots of herbs, plenty of garlic, onions, bacon, root vegetables. No wrong way to make it really. And as tedious as it always is, it is much better the next day

OH MY GOD I AM STARVING!

Three sentimental favorites with some lasting appeal, for me:

Oysters Rockefeller - As college freshmen my circle of friends haunted the lounges and restaurants of grand old hotels, and when we were in NYC The Oyster Room at The Plaza was a favorite, and so were Oysters Rockefeller. We drank Manhattans and Old-Fashioneds and other classic cocktails and the waiters kept bringing fresh cocktail pretzels, or Goldfish crackers, or savory bites of something, and replaced the ashtrays with unseen frequency. Thinking to add some solid food, we always had Oysters Rockefeller, such a beautiful dish to arrive with the sheets on a sea of rock salt. It was my Whit Stillman period, before I knew who Whit Stillman was. I still have oysters often, but raw; à la Rockefeller is not often an opportunity for me now, but every few years I will order some.

Shrimp cocktail - A big thing when I was a kid at the seafood restaurants my parents favored. In the next decade they became more theatrical presentations. I loved shrimp then and now, but improving food quality expectations and now proximity to great fresh shrimp...I still like the dish, for the visual and the taste. Now there are a thousand small variations; when I was a kid the variation was the vessel it was served in.

Quiche - A food I didn't discover until college by which time (late 1970s) it was much en vogue and remained so for a very long time. It was never fancy only exotic to discover. I still like it as a simple meal sometimes with a bit of salad. It has mostly disappeared from life outside the home; occasionally I'll spot it ata place that sells prepared foods to serve at home.

[quote] Chicken salad with grapes.

I have this for lunch during the work week - with the addition of toasted slivered almonds, leeks, tons of celery, spring onions, and a mayo/Dijon/lemon dressing.

Yes to bologna, r132. We used to buy bologna, sliced in store, at the corner grocery, run by a lovely Lebanese family. It was so delicious, and I agree, it doesn’t exist anymore.

The discussion of fruit and cottage cheese reminds me of my grandmother’s peaches in syrup. Every August, she would buy boxes of peaches and can then in a really thick syrup. We would eat the peaches in winter when we visited my grandparents on the farm. No one could make canned peaches like my grandmother. She’s been gone almost 25 years, and I miss her.

kippers

Going through the cafeteria line at places like Piccadilly with my grandparents there was always a large section of jello to choose from. You could get cubes of green, red, yellow or blue. I can’t see anyplace serving that today, outside of maybe a hospital. That generation grew up with it and sadly has largely died off.

Cheese call (especially the HUGE one) covered in crushed walnuts. In the 70's, before charcuterie boards, this was the thing to bring, along with Ritz crackers.

Oh honey, longer is always popular.

Aspic

Used to eat Cottage Cheese on Saltine Crackers in late 70's/early 80's all the time. Haven't had it in twenty years!

Do they still have cottage cheese in most grocery stores? I only ate it as a kid and always hated it.

R183 depends on the part of the country. Still popular in the northeast and Midwest, but less popular in other regions. I think Greek yogurt ate into its market share.

Okay thank you, R184.

Oscar Mayer Sandwich Spread! It lost popularity so Kraft recently discontinued it.

I grew up on Sandwich Spread, as well as Oscar Mayer Braunschweiger, on Wonder Bread. So delicious!

Chunk king chicken chow mein in a can.

R186, my Mom used to mix Underwood Deviled Ham with Sandwich Spread. The pickles in it made the sandwich really good!

Spinach dip, served in a hollowed out, round loaf of pumpernickel with chunks of the bread to use as scoops.

Ok, so this is my fantasy. To have a real mid-century modern house in the Hollywood Hills, where I will host dinner parties where all the food is from vintage mid-century recipes.

Zwieback

Potted meat

Souse

Those "poke" cakes made with instant pudding and you'd poke holes in a sheet cake and fill it with the pudding, or sometimes, Cool Whip - or both.

They're quite polished with their passive aggressive bullshit, putting you down for something like that, R71. They even do it abroad. They're SO superior.

[quote]Those "poke" cakes made with instant pudding and you'd poke holes in a sheet cake and fill it with the pudding, or sometimes, Cool Whip - or both.

Those are still very popular in the Midwest and the South. And I love them!

Ham salad seems to have faded out of popularity.

[quote]Those "poke" cakes made with instant pudding and you'd poke holes in a sheet cake and fill it with the pudding, or sometimes, Cool Whip - or both.

I recall being served "poke cake," but it was filled with Jello (while it was still in liquid form) rather than pudding. I don't know how you would get Cool Whip into holes made with toothpicks.

[quote]Free fucking bread, brought to your table as soon as you were seated

The unlimited warm breadsticks are the best part of Olive Garden. The warm cheddar biscuits keep Red Lobster in business.

[quote]hummus isn't nearly as healthy as some people think. It is tasty, but not much there in the nutrition department.

R29 It is not tasty. It's bland and has no 'mouth feel' unless you eat a tasty cracker with it. Hummus has been foisted on us through an excellent PR campaign.

Hummus is actually healthy in that it's made of garbanzo beans. IMO, it's also tasty. You can adjust for a better mouthfeel by putting in more tahini or whatever oil you're using. Also needs a fair amount of salt and lemon.

But if you don't like it, nothing will make it palatable.

R196 you poke the holes with the bottom of a wooden spoon - they're at least 1cm. The cool whip kind of settles in or you can use a pastry bag or a Reddi-whip can. I would do the pudding on the first layer and then the cool whip, second. then add the 2nd layer of cake and frost.

Mutton

Christmas cake

Marzipan

When I was a child in the 80s, we always had several kinds of salad dressing in the fridge. There was red and orange. One was Russian and one was French. I can’t remember which one was which. I haven’t seen those in a long time.

Egg Foo Young

Egg Drop Soup

R204 Go to any salad bar.

Jesus r 184. Cottage cheese is in every grocery store.

You are a dumbfuck retard.

[quote]Cottage cheese is in every grocery store.

As well as on the thighs of many of the grocery store shoppers.

Sanka

Clams have gotten very dubious in quality and freshness since they got the vote.

Clamato

A strange one for me is 'Monkfish' (goosefish/American Angler/poor man's Lobster).

In the 1970's in the UK it was about the cheapest fish you could buy, we ate it regularly.

It now costs around £12 ($16) per pound here and the cheapest fish is Salmon at less than half that.

Is spotted dick still on the menu in the UK? I found that so funny, but not sure exactly what it is -- and I don't mean like porn star Joel Someone's spotted dick (though he is very cute if you like hairy guys).

R196 IIRC you'd poke holes in the cake and filled them with different flavors of jello. Then you'd Frost cake with Cool Whip.

So when everyone got a slice, you'd see colored streaks on the side of your cake depending what flavor Jello was used.

R213 I don't buy it often, but salmon isn't really a cheap fish in the US. If you go to a restaurant it is priced similar to steak. Why is it so cheap in the UK?

R213, I've always wanted to try monkfish. Every time I've tried to order it at a restaurant, it's unavailable, sold out, whatever.

Is it really similar to lobster?

Snow ice cream

[quote]I don't buy it often, but salmon isn't really a cheap fish in the US. If you go to a restaurant it is priced similar to steak.

This is one of the easiest things to make at home that you shouldn’t waste your money ordering this at a restaurant.

R181 Who in the fuck would eat that???

R219 I just don't care for cooking fish at home.

Warm spinach salad in a bacon vinaigrette flambéed table side. Back when I was in a college, a very prestigious local steakhouse was known for this dish, but even then it felt dated. I haven't seen it since.

R216 It's farmed, the good wild stuff is a bit more expensive. Nowhere near the price of steak though.

R217 Yes, it's pretty similar. A lot easier to eat though.

The texture is very firm and a restaurant in Dublin does it covered in curry spices, best meal I've ever had in Ireland.

farmed salmon is a mushy abomination. especially smoked.

The old-style Caesar salad with anchovy, lemon, olive oil, etc.

R224 I agree, it's why I never order it in a restaurant.

Poppy seed dressing on salads.

Acai berries as the superfood du jour.

Pheasant under glass

Peacock brains

Nightingale tongues

Ortolan

Foie gras, because of bleeding hearts who worry about animal cruelty. Pffft.

R214 It's a kind of steamed cake with currants (dried Zante/Corinth grapes) the butter is replaced with suet (shredded animal fat, but you can get vegan).

Bet you are licking your lips already?

It's a very comforting hot dessert in our 9 month long Winter.

bombe Alaska

Roma Wine

Yoohoo

R234 That reminds me of a time in college where I only drank Manischewitz wine, and I'm not even Jewish.

R231 You do always feel a bit of a twat eating Ortolan with a napkin on your head though.

Gigi, be a good girl and eat your Ortalan!

or even Ortolan!

[quote]Those "poke" cakes made with instant pudding and you'd poke holes in a sheet cake and fill it with the pudding, or sometimes, Cool Whip - or both.

Huh? Poke cake is made with a boxed white or yellow cake mix, jello while it's still liquid and a box of Dream Whip! I think the recipe was on the side of the Dream Whip box!

Tahitian noni juice

Hi-C

r155 I was the one above who said their mother served the spam salad, and it did have chunks of Velveeta in it.

r242 in a can

R243 Do you make the salad now?

Pineapple Upside Down Cake

no r245 but my mom probably still has the recipe. My mom used to be a great cook/baker but after my dad died a few years ago she says it's no fun cooking for one so she doesn't cook much any more.

When I kid in the 80s, my mom would occasionally buy those Chef Boyardee Cheese Pizza Kits. They had a distinct taste and I loved them! I just checked Google and they're still made, but I haven't seen anyone make or even discuss making them since my childhood.

I'm assuming that they've fallen out of favor. I can't imagine today's lazy.....I mean "liberated" moms bothering to mix, assemble, preheat and bake a pizza in the oven. Especially when it's so easy to just run to Little Caesars and grab a $5 "Hot N' Ready".

r248 I still make them. I love that powdered cheese, I buy the 2 pack but make just one pizza. That way I get 2 bags of the cheese to sprinkle on. Our local grocery store has good spicy pepperoni so I usually add some mozzarella cheese and pepperoni to it. I love those things, would rather have one than a frozen pizza so I always keep a box in the pantry. I butter up my pizza pan and the crust turns out nice, you have to roll it thin.

R243 R247 Is this it or close to it? It sounds like something I'd like to take to our next Retro Picnic!

yes r250

Chef Salad

Radishes,

rhubarb,

parsnips.

[quote]I love that powdered cheese, I buy the 2 pack but make just one pizza. That way I get 2 bags of the cheese to sprinkle on.

R248 I know you're referring to a pizza kit but I do the same thing with Kraft mac & cheese. I buy two boxes, use both powdered cheeses, and throw the other box away (or save the macaroni for something else)!

Jello 1-2-3, which would separate into three layers all by itself. It was magical.

Does anyone admit to making Hamburger Helper any more? I used to like the cheeseburger macaroni kind, I still see it in the stores so people must be buying it.

That Spam salad looks like Lucky Charms! 🥣♥️♠️♦️♣️

Corn dogs

[quote]Does anyone admit to making Hamburger Helper any more? I used to like the cheeseburger macaroni kind, I still see it in the stores so people must be buying it.

It tastes like total shit now and it’s not just my imagination because if you read reviews online, other people say the same thing. So yes, people still buy it but it’s more like broke college student food than for an actual family dinner like in the past.

[quote]Does anyone admit to making Hamburger Helper any more? I used to like the cheeseburger macaroni kind, I still see it in the stores so people must be buying it.

Well, yes, but not "our" kind of people.

Whaddabout Rice-a-Roni???!

Do they really eat it in San Francisco? More likely by people who call it "Frisco".

[quote] R231 You do always feel a bit of a twat eating Ortolan with a napkin on your head though.

I guess I'll never know. I hear it's illegal now. Have you tried it, R237? What does it taste like?

Tripe

Ortolan.

I just lost my appetite.

I had no idea the method of preparing ortolans was so cruel:

"The procedure for preparing ortolan has long been controversial. They are kept in darkness for weeks or are blinded, which causes the bird to gorge on grains and grapes and become fat, the key ingredient to its decadence when cooked. The birds are then thrown alive into a vat of Armagnac brandy (which both drowns and marinades them), then roasted. Ortolans are meant to be eaten feet-first and whole, except for the beak, according to the Times."

Turkish delight

Most of the stuff that Mamie Eisenhower made.

Seeing all those wonderful dishes, many for the first time, makes me a bit sad and envious. My generation (34) doesn't cook, they don't throw dinner parties… Most of them order in, every fucking night. Zero creativity, and such a limited palette.

{Now for something more uplifting: I bought a wonderful French cookbook with all the classics}

Tab cola

Don't mean to nitpick, Dutchie, but the word should be "palate". 😊

Hope you enjoy learning how to cook French cuisine.

Pineapple upside down cake! I still have a fondness for that from my Sixties childhood.

The remembered version was sickeningly sweet but I made it as an adult all those years later, a less sugary recipe, and less the Maraschino cherries and it's nice with it's slightly caramelized sweetness against the cake. I see it now in good restaurants sometimes, less sweet, less kitschy looking, and never called "pineapple upside down cake."

.,.,

No sarcasm intended, but one of you Eldergays should take this thread and write a book about Midcentury Foods of Flyoverstan - as a coffee table book with era-appropriate photos, I am sure it would be a huge seller-- nostalgia does well-- and there are so many different types of recipes on here.

Watergate salad. Crab Imperial

Do any of you guys remember Brockles salad dressing? I think it originated in Dallas and was available at grocery stores in the upper Midwest in the 1950s and 60s. It was similar to Thousand Island dressing and as kids, we just loved it. When it eventually became hard to find, my dad would bring home a few jars of Brockles whenever he’d go to Dallas on business trips. Totally gone now, though.

French Onion Soup

[quote]mouthfeel

Are people allergic to the word "texture" or do they simply not know any better?

R278 Mouthfeel. Oh dear God how I hate that word.

Ritz cracker mock apple pie. It tasted exactly like the real thing - a mystery of the universe.

R272 thank you for the correction and for the good wishes

R275 100% agree — a book like that, combining recipes with beautiful images from interior, events, quotes from celebrities of that era… it would be a huge hit

Steak Diane. That bitch had her moment in the sun.

Franks and Beans

Tuna Casserole 🥘

Tilapia.

Or are people here still eating this abomination?

I grew up with pigtails and sauerkraut, fried squirrel, carp, beef tongue, steak and kidney pie, tripe/chitlins, rabbit, Limburger and Lierderkanz cheese, beef and pork brains, heaps of liver from four different species, venison, quail, goat, turtle soup, homemade head cheese and Nesselrode pie.

I don't know that anything there is still popular, but aside from the squirrel it all could be delicious.

R248, you just reminded me about Boboli. This was all the range in the 90s, I think. It made making homemade pizza so much easier and less expensive than ordering and having it delivered. I've never tried it. Has anyone here tried it?

R285- I had that ABOMINATION for lunch on Saturday. I buy it at Trader Joe's.

[quote] (which both drowns and marinades them),

When did people start using marinade like that? I was always taught someone uses a marinade to marinate something. Basically the marinade is a thing and marinate is what it does.

R264, tripe is still on the menu in restaurants in much of Europe. I love it, but I am not allowed to cook it at home. My husband would leave me. If I wanted to make it I would have to order it in advance from the butcher, because hardly anyone makes it in the UK now.

Ambrosia

Cucumber mold

Tomato Aspic

Pigs in a Blanket

Consomé

Vichyssoise

I don't know if it's out, but my Mom used to serve vanilla ice cream with a splash of Creme de Menthe over it.

R240 I'd never heard of the jell-o style poke cakes but they sound and look good. Here's what I was referring to:

Huckleberry pie - don't know if that's the same as blueberry pie

Nesselrode pie

Apple pie A LA MODE

Orange Roughy

Cherry lime ricky

Root Beer Float

Mincemeat pie, you never see it at Thanksgiving anymore.

Dutchie, do you mind giving the title and the name of the author of the French cookbook? Just curious.

[quote] [R264], tripe is still on the menu in restaurants in much of Europe. I love it, but I am not allowed to cook it at home. My husband would leave me.

Mary!

Banana Split

Ice cream sundaes as well, with the syrups and nuts and whipped cream.

The photo of that Banana Split has FAR TOO LITTLE whipped cream.

R302 get out more often ok?

R302-When I was a kid in the 1970's my family and I would go to Friendly's and get fabulous Sundaes. Even the smallest sundae was a good size back in 1974.

Butter tarts

Does anyone remember the foam and pearly infusions frenzy that took over the culinary world around 2010? And what about those annoying "deconstructed" desserts and those overdecorated cupcakes that EVERYONE loved in the 2000s? I personally didn't mind the foamy and pearl infusions, but I am glad for the fact that the deconstructed nonsense and the stupidity of decorated cupcakes have disappeared.

Something that I still love and would like to see becoming fashionable again is prawn cocktail, as well as baked Alaska.

R397 u loved the foamy and pearly white because you drink piss and eat cum

R306- That looks like an English dessert 🧁.

Chicken 🐔 Chow Mein

Chicken 🍗 Fried Steak 🥩

For some reason, R309, when I did a google image search for "butter tarts", all the results said "Canadian butter tarts". I am in Canada but I assume the dessert originally came from Britain. The person who introduced me to them was of English descent.

Black pudding. Yum.

Anyone here from Scandinavia? What is the situation with lutefisk --- older people like it but younger people won't touch it?

r287 I have also tried Boboli but I think the crust is tastier on the Chef Boyardee because I add butter to it.

r297 I love making root beer floats at home. They were my grandma's favorite and when she was in nursing my mom and me would stop to the ice cream stand on the way and bring her one. I like making them at home because I prefer regular ice cream in them rather than soft serve.

Somebody mentioned this above but I grew up thinking I didn't like Chinese food because my mom would have rice with Chun King or La Choy, the stuff in cans. YUCK!

Also Manwiches were big and I thought they were nasty, once had to stay at the table until I finished mine and I could gag thinking about it. I like BBQ (my aunt used to be a lunch lady and had the school recipe) but I think it was the tomato flavor in the Manwich I hated. BLECH

Hamberders and covfefe

I'm glad I read this thread. Now I'll have to make a root beer float at home. I don't think I've ever had one.

Nasty cocktails like

Cocksuckers

Smurf piss

[quote]Chicken 🍗 Fried Steak 🥩

R311 = Loretta Haggers

Green Goddess salad dressing.

[quote] The discussion of fruit and cottage cheese reminds me of my grandmother’s peaches in syrup. Every August, she would buy boxes of peaches and can then in a really thick syrup.

Mmmmmm... heavy syrup... *drools*

Fiddle Faddle and Poppycock

Canned peaches in heavy syrup is delicious

Dutchie, you'd love the old Julia Childs programs now running on PBS. She took away its mystery but retained its beauty.

Frangos chocolate mints.

Buttermilk as a beverage.

Are you a Chicagoan or a Seattleite, r327?

r305, Friendly's used to have a dessert size sundae that was part of a combo with a burger or sandwich and it was the perfect size.

The last time I had a hot fudge sundae it was disgusting. It literally had cake in it, toasted marshmallows on a skewer and the hot fudge was gross and excessive.

R329, no. My mom just somehow was able to obtain those candies.

R299 gladly!

Author: Mimi Thorisson

Title: French Country Cooking: Meals and Moments from a Village in the Vineyards

—-

R326 what a great idea. I’ll see if I can buy/rent/stream her show somewhere, can’t get PBS here.

My mom used to serve fruit salad with Cool Whip. Now she just brings fresh cut up fruit.

I remember seeing clam dip in stores in the '70s and '80s. I can't fathom eating clams in a cold or room temperature dish. Shrimp, crab, and lobster make sense in salads and dips, but cold clams? Eew.

pluto tv

she has a whole channel

Souffles. I remember watching old shows and the woman would be worried about her souffle not rising. I have never even had one.

My mom made Molotof pudding all the time and then stopped. It might just be a Portuguese thing though.

Did anyone Oh Dear the OP?

[quote]I can't fathom eating clams in a cold or room temperature dish. Shrimp, crab, and lobster make sense in salads and dips, but cold clams? Eew.

Some of you really need to get out of the basement more. If you don't like the idea of it, then don't eat it. But some of you act as though clam dip were the strangest thing you could ever imagine eating. It remains a popular dip, at least in the Northeast, and there are recipes for it all over the Internet. Clam dips contain minced clams, not cold whole clams.

Even minced. It's not about exposure to different foods. I each sushi and ceviche, but not cold clams in any form. Different strokes...

Clams on the half shell. Yum, slurp those suckers down.

Bread and pasta, dude. Bread and pasta are "longer popular" than anything....and meat.

Will the DL of the future be talking about spiralized vegetables as an old food dad?

Prune juice

Tell that to my bowels

R328, my mother's been on a buttermilk kick lately, she buys a quart here & there & will drink a glass a day until it's gone. Yuck!

My grandparents always had a jar of Postum in the kitchen. Apparently a wheat based coffee substitute from the Post cereal company, production ceased in 2007, but it’s back on the market now from a different manufacturer. I’m curious to try it, but if it’s anything like the chicory coffee they have in New Orleans then I’ll probably hate it.

R348 The UK version was called 'Camp Coffee, it was absolutely horrible.

Camp Coffee - not a camp classic

Fact: Utah led the country in Postum consumption. (Mormons + no caffeine = Postum)

Sliders, sliders, sliders everywhere! Back in the 1980s, I was in grad school in Columbus and occasionally we got a bag of sliders after a night out drinking. White Castle executives went on the record to say that "slider" was pejorative and they did rejected it as a descriptor of their burgers. Then mid-90's, White Castle embraced the nickname and pretty soon it seemed that every eatery had some type of "slider" on their menu – burgers, fried chicken, fish, you name it, it was a slider.

Chicken Caesar Salad was ubiquitous in the 1990s.

Longer hot dogs are popular.

I do love me a good ceasar chicken salad

Salisbury steak

Scalloped potatoes

Bananas Foster

Some of you are full of shit - banana splits and sundaes? What do you think half of Dairy Queen’s business is? And Chicken friend steak? You obviously haven’t been to the South.

Yeah but the South and the Midwest are at least a decade behind the rest of the country, R355.

R356 lives in a shithole in NYC

Re: black pudding. Don’t buy cheap supermarket versions, they are full of rusk and taste horrible. Go for quality and you will be rewarded. I go to the Outer Hebrides every summer, and always buy a big stash of Stornoway Black Pudding from Charles Macleod’s for family and friends as well as for my own use. I make a gorgeous starter with it, see below!

I don’t know why people are so squeamish about it, black pudding is made in many different cuisines.

Bananas and ice cream don’t go together well.

R359-If it's a properly ripe banana they go very nice in an ice cream sundae.

[quote]R356 lives in a shithole in NYC

Yes but at least I'm not provincial.

R361 Yes, you are because you think the world revolves around one particular city. That’s the very definition of provincial. You can’t fathom that there is life outside of NYC.

R362 is a sassy bitch. STFU, bitch. Good dog. 🖕

R358 it's boudin noir in French and Swiss cooking. It's still a standard but not a frequently served dish.

My mom used to have slices of summer sausage and cheese with crackers as appetizers. That has gone to the wayside too.

R365 I have only ever met one person who seemed to truly like summer sausage. He was a veteran of our last war in Iraq and he said when his mother would send him a Hickory Farms care package it was the best thing in the world, because after weeks of MREs a summer sausage tasted like Filet Mignon. He would buy them every couple of weeks and eat the whole thing over the course of a day.

Summer sausage. What's not to like about it? I don't understand. My coworker got into sausage-making and gave me (actually, I think I paid him a reasonable amount) some homemade summer sausage. Absolutely delicious with mustard.

R367 Maybe homemade is much better than the store bought ones.

R368, I've had the Hickory Farms summer sausage (not recently) as well as my coworker's homemade SS. IMO, the Hickory Farms SS was good, as well.

I like summer sausage and crackers too.

R369 Ok. I just don't like them, that much. I usually eat some at some point over Christmas, but it isn't something I seek out. People like different things. I just haven't met people like you, other than that one Marine.

Won’t eat deer meat since they’ve been contracting this wasting disease that can jump to humans. Many states require dead deer be tested before processing.

Hickory Farms isn't in business from one Marine.

Idiot.

R373 I know that. I figured they were in business from millions of people who forgot to buy Christmas presents, or who have no imagination, yet they refuse to give gift cards. I didn't think people actually liked them because over the course of my life I've heard more complaints about Hickory Farms gift sets at Christmas, than I have about fruitcake.

R373 needs to get fucked by a summer sausage. You suck, creep! 🖕🤮

[quote]You can’t fathom that there is life outside of NYC.

That's a damn lie and you know it. You take that back right now.

Is Steak Diane good or gross? I can’t tell by the pictures.

Potato salad seems to have been replaced by some kind of pasta salad at our summer family get togethers.

IMO, potato salad will never ... ever ... go out of style.

cans of Thank You pudding. I don't see those any more, just the boxes of pudding to make or the little plastic containers of pudding.

R379 Restaurants use canned potatoes, cheap mayonnaise and a sprinkle of chives to make 'fresh' potato salad.

[quote]IMO, potato salad will never ... ever ... go out of style.

R379 = Brendad Ickson

When I was young, my grandparents used to receive summer sausage, cheese, and mustard gift baskets from some of our more distant relatives for Christmas. They were often Hickory Farms, but there were also a few other brands back then, some of which included candies and chocolate as well.

My grandparents would open them on Christmas Eve while the family was gathered, and snacking on that, along with a large bowl of mixed nuts still in the shell, is integral to my childhood Christmas memories. My grandparents are long gone now, but I sometimes buy summer sausage and cheese around the holidays to remind myself of them. Perhaps it's not popular now, but summer sausage is still widely available.

The only thing I can think of that's objectionable about summer sausage is the texture. It's pretty uniformly smooth and not chewy like salami.

r384 I think it is chewy

My mom used to make a layered hard salami and cream cheese appetizer that I loved! But she only made it for Christmas or NYE parties. I thought it was so very special.

[quote]Mincemeat pie, you never see it at Thanksgiving anymore.

R298 I make it for my BIL every Thanksgiving. He's the only person I know who still likes it. It is difficult to find the jarred mincemeat. I have no idea how to make 'mincemeat' from scratch and have no interest in learning. It sounds disgusting and even the jarred does not look appetizing at all.

I find that canned goods in general aren't nearly as popular now as they were in my day.

I make Nigella's Cranberry mincemeat tarts every year for Christmas and they are delicious. So much better than the store bought mincemeat filling.

Real 'Mincemeat still has suet (shredded beef fat) in it, cheap versions phased it out in the 20th Century..

The original incarnation had meat.

Laura Petrie's Famous Avocado-Peanut Butter Dip

[quote]Real 'Mincemeat still has suet (shredded beef fat) in it, cheap versions phased it out in the 20th Century..

Cheap versions phased it out? Why, because shredded beef fat is a luxury item?

Smelt-kabobs

Sardines

mary berry made a cake with...baking shortning?...i googled and it has beef fat/lard. ugh!

veggies, be careful of bakes in the UK!

Lard is a perfectly acceptable ingredient. It's better for you than anything that has partially hydrogenated vegetable oil.

lol...that's what i thought it was.

My mom used to make a cake frosting with Crisco

R392 Suet is highly refined dried beef fat and is fairly expensive in comparison to oil or vegetable shortening.

You can't really make good steamed puddings or dumplings without it though.

Rolaids!

Rolaids

[quote]My mom used to make a cake frosting with Crisco.

So did mine.

Crisco is "baking shortening" and contains no lard, R395. It's vegetable shortening and was an alternative to lard.

Pretty sure that unsalted butter is the proper way to make cake frosting (buttercream), there is almost no difference in price here in the UK.

Garum.

R402 It should also be fine in frosting because apparently the oil in it is only a potential health problem if it is heated. If you want really white frosting it is best.

Worcestershire sauce is as close to garum as we got.

[quote]Worcestershire sauce is as close to garum as we got.

Apparently, you've never heard of Colatura di alici

Ayds diet candy

R394- I'm having a can of Mackerel and a can of Sardines for lunch tomorrow.

R409, what brand of canned mackerel do you have? I bought some Season brand mackerel and it's pretty good.

R410- King Oscar Skinless And Boneless Mackerel Fillets In Olive Oil

You can only really get very hard hydrogenated fat in the UK, you'd need a machine to make frosting out of it

The only places that you can get Crisco tubs in gay sex shops, those guys must be a bit anal about their fries?

I assume people aren't making roast beef as often since chicken and turkey are supposed to be healthier for you.

WEHT Sizzlelean? And their tagline: move over, bacon, there’s something leaner! (And in the commercial the bacon would lift off the plate & fly away like a magic carpet)

I used to work at an amusement park in Rides, & we’d have to rotate/switch positions. I’d recently lost weight, & when I’d replace a person fatter than I, I would just say Move over, bacon…but no one ever understood it, as Sizzelean was pretty obscure by the early ‘90s.