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Certain dishes stand the test of time and remain etched in everyone’s minds and palates. Even when you haven’t eaten them for quite a while, the flavors instantly transport you back to a golden era of your life. 

This was a Reddit discussion a couple of months ago, where people shared delicacies they sorely miss. Some were popular decades ago but seemingly faded, yet they never fail to bring the same comfort, even through mere memory. 

We’ve collected some of the top responses from the thread. Feel free to share your favorites in the comment boxes below!

#1

Hands dipping bread into cheese fondue at a cozy dinner, evoking nostalgia for old-school 'Watergate Salad' delicacies. Fondue. I only had it a couple of times, but I could really go for a fondue party!

reldnam , Juliano Mendes / Wikipedia (not the actual photo) Report

Pernille
Community Member
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Come to France or Schweiz, it never went out of fashion here.

Ace
Community Member
Premium
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Indeed. Up here in the mountains it's a quite normal dish, common in most restaurants but easy to do at home as well. I have a fondue set in each of my holiday rental apartments. (And a raclette machine as well).

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Luis Hernandez Dauajare
Community Member
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Of course! Eating melty cheese is always a fun...due.

sturmwesen
Community Member
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

come to german silvester.. seems like 30% make Fondue for it- or raclette

Auntriarch
Community Member
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Melty cheese at number one, as it should be in a just world!

William Teach
Community Member
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

There's a place called The Melting Pot in Raleigh, NC, that is a fondue restaurant. Been there since 1975, and still does bang on business

Ben
Community Member
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

That is a Chain you still find around the US

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sbj
Community Member
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

My experience of fondue is that it's a lot of effort for a small amount of food at the end of it

PunchinelloTX
Community Member
Premium
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Fondue is so comforting. It was everywhere, at every event when I was growing up

Nimitz
Community Member
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Come to Quebec. Most grocery stores have a fondue section

Chewie Baron
Community Member
Premium
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

There’s a Swiss restaurant in Soho, London, and they have fondue on the menu there. I’ve not been for a while, but I really enjoyed myself there last time.

Lori Jabi
Community Member
9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Well as a Swiss, I eat about 5 or 6 a year. Every year!

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RELATED:
    #2

    “What's A Food People Don't Make Anymore?” (35 Answers) As an old person, I say bread. People buy it, but rarely make it. Which is a pity, because fresh bread is god d**n delicious.

    theshywhore , Monika Grabkowska / Unsplash (not the actual photo) Report

    Poppy
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I can't make bread at home. As soon as it's cool enough (but still warm) I slather it with butter and eat it and end up eating the whole loaf within 24 hours.

    Jihana
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah, that is how it's done!

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    Tabitha
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It’s a time-consuming process, even with a bread machine, and with all adults in a household having to work just to get by, and not enough hours in a day, there’s simply no one with the time to do it. Back in the day, when a family could live on one adult’s salary, at least one of the other adults in the household could stay home, so would have the time for cooking from scratch.

    Jason Kennith
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm 15, and I stay home all day. I love cooking in my spare time. It's a nice way I can help out around the house.

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    Macky McLemore
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I discovered how much I love baking bread last year. Its a fun hobby and I love gifting fresh bread to friends and family that appreciate it

    sbj
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Due to Covid where I live we're now all 'expert bakers' but I have to admit Banana Bread tops most peoples list

    TTorrest Author
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The loaves in the pic look like they were done in a Dutch oven which is a fairly easy method.

    Lady Eowyn
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've recently started making bread since finding out small batch recipes are a thing.

    CatD
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    With fresh baked french bread available for $1 at the store it's just not worth it.

    Sue User
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That large loaf in supermarket for $1 ( walmart) is NOT french bread. Maybe italian but even that is a stretch.

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    Cecelia Martin
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    my friends mom is a professional cook. she sends her to school everyday with sandwiches made with bread she made herself.

    Tracy Lyons
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make bread, not regularly but I make it, and not in a bread maker either, the good old fashioned way, by hand!

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    #3

    Old-school delicacy with meringue topping and peach sauce on a decorative plate. Baked Alaska! It's a giant cake with ice cream baked in it. I heard about it a lot in the 70's, but never actually had it until about 10-15 years ago. Very impressive presentation and super tasty!

    GT45 , Zheng Zhou / Wikipedia (not the actual photo) Report

    Pernille
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is deceptively easy to make if one uses italian meringue and a blowtorch.

    barbara Nivens
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mom used to make one every month or so. Depending on how the 3 of us behaved. 3 of us. 6f 5f 3m Did it with no blowtorch. And still amazes me that there's frozen ice cream. She always tells me how it ease.

    Mary Kelly
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    they still make it at Antoine's in New Orleans...and that is only one of the many reasons to go to New Orleans!

    Schmebulock
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You can find a few restaurants that still serve it.

    Marion
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mum took a block of icecream (rock solid) but stiff eggwhite on it (spike it) and but it in the oven for a few minutes.

    DowntownStevieB
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's because it's hard as an MF'r to make lol

    TMTMTMTM
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Once I heard of Frozen Hawaii. A block of deep-frozen ice cream, but in the center is placed some jam. You microwave it enough to turn the jam into lava but not long enough to melt the ice cream. I never tried to make it, so I don't know whether it's even possible, much less the details. I can't find a recipe online quickly.

    TTorrest Author
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    As a joke, my husband requested this for his birthday dessert one year. God bless my parents, they actually made one for him!

    Matt Upchuck
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My understanding is that it isnt cake at all, it is baked whipped egg-white

    Tropical Tarot
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There's cake as a base, then ice cream. Then it's all covered with meringue. Its broiled for a few minutes to brown the egg whites or these days a blow torch is used.

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    #4

    “What's A Food People Don't Make Anymore?” (35 Answers) Pineapple upside down cake.

    Reasonable-Hippo-293 , Kimberly Vardeman / Wikipedia (not the actual photo) Report

    Poppy
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This was a staple in my house, my mum used to make it for us.

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    With neon red maraschino cherries in the pineapple holes?

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    Richard Graham
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I hated having to stand on my head to eat this.

    Mike F
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mother used to make this. She put the juice from the can in the batter, mmmmmm. She worked so hard to get it to come out right, sometimes just to come out. I think she invented a few new cuss words until she finally got right. RIP, mom.

    g90814
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Love this, especially the crispy bits along the edges.

    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My son always gets it for his birthday, it's his favorite and he doesn't like frosting.

    Chewie Baron
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Or Pineapple Cake in Australia! Or if you’re a Pineapple, THE CAKE OF DEATH!!!!! I remember making this in Home Economics , in school.

    DeeDee M
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My husbands favorite ❤️

    Jumping Jellyfishes
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This was my youngest kiddo's request for birthday cake last year

    Cecelia Martin
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Me and my dad recently made this for my moms birthday.

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    #5

    Stuffed bell peppers in a glass dish, showcasing a classic old-school delicacy. Stuffed peppers.

    Droogie_65 , Sigmund / Unsplash (not the actual photo) Report

    kayteeisdabomb
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mom made this. I really like it and still have it in our dinner rotations

    LayDiva in the Zone
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    So did my mom! And I recently was at a restaurant and they had stuffed pepper soup...my friend said that it was delicious

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    Enuya
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make them quite often as they're tasty and easy to make

    Macky McLemore
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We made Stuffed Peppers this weekend. Its easy to make and delicious.

    Lost Panda
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I love these things! My wife makes them from time to time, but there's never enough...

    sturmwesen
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    my mom used to make it and a friend still does

    Uncle Panda
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I wasn't hungry five items ago. Now I need gourmet food for breakfast. Thanks BP!

    Nadine Debard
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I do this often (Italian ancestry)

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Mr Auntriarch sadly developed an upset stomach for peppers, so these are off the menu now.

    Pernille
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Try hollowing out a courgette and fill it with your stuffing of choice, and lots of cheese. Maybe Mr. Auntriachs tummy can manage that, and you can do the peppers for yourself.

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    Brittania Kelli
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make this with Quorn veggie mince, it's really good.

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    #6

    “What's A Food People Don't Make Anymore?” (35 Answers) Angel food cake. That was my birthday wish when I was a kid. Loved it with fresh whipped cream and either bananas or strawberries. Store bought just doesn’t bring back the memories of mom’s homemade.

    oldbutsharpusually , Shari's Berries / Wikipedia (not the actual photo) Report

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not a popular choice at restaurants and cared either. I'm a bit tired of tiramisu or creme brulee, bring me a slice of angel food

    barbara Nivens
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sally, King Arthur flour has a recipe for angel food cake in their first cookbook made with whole wheat flour and egg yolks. It's light and tasty.

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    CatD
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Angel food cake with strawberries and whipped cream.😻

    Schmebulock
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's easy to make and fairly cheap.

    Jan Moore
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My grandma used to make me an angel food cake from scratch, she used a hand held whisk. I didn't realize till I was an adult and making my own that how much work it was.

    Kylie
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    As a non American, never really liked it.

    beccabootie
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I remember our angel food cake pan. Wish Mother had saved it, I would still be using it!

    DC and S
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We had it all the time growing up. I still make it once in a while. Delicious!

    Mary Kelly
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    my mom's favorite too...Trader Joes makes a lo-cal version she loved..

    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Gotta have angel food cake for strawberry shortcake!

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    #7

    Old-school delicacy, sliced stuffed chicken roulade with herbs and mashed potatoes on a white plate. Chicken Kiev.

    brutusclyde , Jason Lam / Wikipedia (not the actual photo) Report

    OSA
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still common here in both butchers and supermarkets!

    Primrose Jones
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Homemade is best though and rarely seen on menus

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    Robert T
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's because it is now called Chicken Kyiv. ;-)

    Turanga Leela
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We should make it come back in support of Ukraine 🇺🇦

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It came back in our butchers within a week of the invasion. With the proper spelling.

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    CrunChewy McSandybutt
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ooh! I haven't made that for a while. I should make that again!

    Cee Cee
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I love chicken kiev which I buy in Marks and Spencer.

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Never saw the appeal for chicken stuffed with butter

    sbj
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I miss these not being available in the supermarket as I find them too fiddly to make them at home

    Rick Murray
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sadly this is a complete unknown in (this part of?) France. Used to have it a lot in the UK when I was younger.

    Nadine Debard
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Never heard about it (Rhône-Alpes), could someone please explain what it is?

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    Armac
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I’m having it for dinner tonight.

    Panda McPandaface
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Every supermarket in the UK stocks them.

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    #8

    Slice of Watergate Salad pie on a plate with chocolate crust and creamy filling in the foreground. Grasshopper Pie with Creme de Menthe and Creme de Cocoa...Very '70's.

    ClytieandAppollo Report

    PeepPeep the duck
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    that generation could put alcohol in / base any food on a cocktail 😂 it’s a cool era of food

    Tabitha
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    What most people don’t realize is the alcohol burns off during the cooking/baking, so really all you’re getting is flavor, not booze.

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    persephone134
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have been looking for a recipe with metric information for so long, but no luck.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Nope. Never heard of it. Sounds lethal.

    Vermonta
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A holiday staple until aunt Kay died

    PunchinelloTX
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yes! I think about this often!

    Brian Droste
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I never had this but it looks good.

    Crystalwitch60
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You Americans got some bloody strange tastes 😂😂

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    #9

    Old-school delicacy: a colorful dish of diced meat and vegetables on a decorative plate. Rarely hear about corn beef hash. And I love it. Especially with an egg on top.

    ketzcm , Obsidian Soul / Wikipedia (not the actual photo) Report

    Scott Rackley
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have a recipe where you take that add some flour and make patties. Served with sawmill gravy and sliced tomato.

    Tabitha
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    My father used to stink up the house early in the morning on weekends—-when the rest of us wanted to sleep in—-and that stench would wake the dead. I have banned corn beef hash from my own house because of it. Try to make it in my kitchen and you die. Especially if you wake me up when I want to sleep in.

    Owen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It makes your pee stink too. I used to have it before I went down the pub.

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    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I had a corned beef hash pizza once. Stressing the once.

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A YouTube channel has a recipe to make it from scratch, the corned beef I mean. Otherwise buy a can of it, fry it with hash brown potatoes.

    Marlowe Fitzpatrik
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Oh, is it CORNED beef? Because I was wondering where the corn was in the pictures but it could have just been a wrong pic (as is common here ;-) )

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    g90814
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I prefer roast beef hash, but same, it's tough to find even in a can nowadays. Homemade is better, but that means you need a roast and the leftover veggies to make it.

    CSC
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's served in every restaurant that serves breakfast in Massachusetts. So good!

    Vermonta
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Most every restaurant that serves breakfast has this on the menu

    roddy
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I think people avoid corned beef these day because of the sodium. I like it though.

    Robert T
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Has this in New Mexico after a few days with a tummy bug. First decent meal I ate. Was really good. The version we do in the UK is usually with mash.

    Spencers slave no more
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make this all the time in winter. Tinned corned beef, diced spuds and tsp ish of Bovril. All day in the slow cooker then served in the biggest dishes with a cheese scone in the bottom.

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    #10

    A plate with a classic sandwich and coleslaw, reminiscent of old-school delicacies like Watergate Salad. Sloppy Joes with Manwich sauce were a weekly staple, haven’t disappeared completely but they’re way down.

    jackstraw_65 , Buck Blues / Wikipedia (not the actual photo) Report

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    From scratch Sloppy Joe's are miles apart from the manwich canned stuff. And very popular at potluck if you bring your crackpot to keep it hot From scratch its: red onion, chopped (must be a red onion), garlic, pepper, salt, vinegar, Worchestershire sauce, can of tomato sauce, ground beef. Serve hot on plain hamburger buns. Serve with extra napkins

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Nope. Not a UK thing?

    Scott Rackley
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I can taste the salt right now brother.

    Kabuki Kitsune
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Depends on how you make it. Though if you want to cut the salt taste down, take a page from many southern BBQ places. Put your cole slaw on the meat inside the bun. The sweetness and crunch are a nice off set to the salt of the meat. You can also do this with pulled pork.

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    Karen Botelho
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    McCornicks sloppy Joe mix. Make them every few months. No Manwich.

    DowntownStevieB
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I had a love/hate with these as a kid. I loved them for the taste but I hated messy food lol

    S. E. in Indiana
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I never liked the Manwich brand. Delmonte makes a Sloppy Joe sauce that tastes exactly like they used to taste years ago. We have them about 2 - 3 times a month.

    Cydney Golden
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still make these but from scratch.

    Jan Moore
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My husband is allergic to green peppers so I can't use it. But I found a great simple recipe.

    Hippopotamuses
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    As a New Zealander who hit their teens in the 70s and went to a boys' school. The name sloppy joes makes me cringe. It meant something completely different there and then.

    Kit Black
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Switch to homemade, you'll love them more than you ever did

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    #11

    Old-school delicacy of stuffed cabbage rolls in tomato sauce, showcasing nostalgic flavors from the past. Stuffed Cabbage!

    onepostandbye , Karolina Kołodziejczak / Unsplash (not the actual photo) Report

    Ace
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Vine leaves are even better. Dolmades in Greek.

    CatD
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They even sell canned dolmades.

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    JuJu
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A very normal every day dish in most european countries (different styles).

    Enuya
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    We call them "gołąbki" in Poland and it's still one of our popular and traditional dishes. Personally I definitely prefer them over pierogi (I know, I know... it's almost considered a heresy...)

    Kzincat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I am of Polish heritage and make them exactly as my mother did. Friends always want me to make extra for them. Yum

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    Isabela Cincu
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sarmale!come to any balkan country

    sneklvr
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    or Romanian! They are the national dish of Romania!

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    Mary Kelly
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    i found steaming the cabbage head a pain, so i make a casserole with all the ingredients for stuffed cabbage in a pan and it is delicious...and, so easy (and cheap) that i make it all the time...and it moves, baby!

    Lyone Fein
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You don’t need to steam the cabbage ahead. Just bake the whole thing longer, covered.

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    Billo66
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ah Halupki :)

    Karl
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Had these last week at the Polish Club!

    Victoria Comeau
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Another that's in my regular rotation. Yummy!

    beccabootie
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My late husband made the best slow cooker stuffed cabbage. Wish he had written down his recipe.

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    #12

    “What's A Food People Don't Make Anymore?” (35 Answers) My mom used to make brown bread with molasses. It was so good with real butter.

    Eatthebankers2 , Suhash Villuri / Unsplash (not the actual photo) Report

    PunchinelloTX
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My dad still makes this.

    Joanne Earle
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    People in Massachusetts ate B&M brown bread in a can. I never did but lots of others did.

    Kit Black
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I refuse to make this from scratch because I love the B&M brown bread in a can😅

    Mark Alexander
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Steamed, not baked, for best flavor and texture.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Bread including molasses instead of sugar? Or molasses as a topping?

    #13

    Bowl of old-school delicacy featuring baked beans and sausages, reminiscent of cherished retro recipes. Beans and wienies. Campbell’s pork and beans and cut up hot dogs.

    Chemical-Cut1063 , Thomson200 / Wikipedia (not the actual photo) Report

    Cathy Lemay
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make this for a quick supper.

    Lady Eowyn
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I use Bush's baked beans and cut up hot dogs.

    Luis Hernandez Dauajare
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Reminds me of a Mexican recipe, "frijoles charros". It is soup like stew of pinto beans with onion, garlic, and bacon, and sometimes added with chili peppers, tomatoes, cilantro, ham, sausage, pork and chorizo. It is traditionally served in large parties late at night or to accompany grilled meat. Absolutely delicious.

    Cydney Golden
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Bush's baked beans and good quality hot dogs! Delish.

    LayDiva in the Zone
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Who stopped making this? My sons request this in the regular, with rice.

    Joanne Earle
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We eat this now and again but w/ B&M baked beans.

    Sparky
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They used to serve this at the Woolworth's dining counter. Yes, I'm old.

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    #14

    Box of Cream of Wheat cereal and a bowl of the uncooked product, showcasing a nostalgic breakfast choice. Anybody eat Cream of Wheat?

    WanderNotLost9876 , Stilfehler / Wikipedia (not the actual photo) Report

    LakotaWolf (she/her)
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mom bought Malt-o-Meal when I was a kid, but it's kind of the same concept: it's wheat farina and malted barley hot cereal. She used to make it for me pretty often for breakfast when I was a kid. I still like it.

    Tabitha
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I loved Cream of Wheat growing up. I don’t care for the glue-like consistency of oatmeal. But after menopause, I found out I can’t eat gluten anymore without getting sick, so goodbye Cream of Wheat. Luckily, Cream of Rice is just as good, so it’s now my go-to for hot cereal.

    Scott Rackley
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I ate a whole lot of this growing up. Especially in winter.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Never come across it in the UK, unless it has another name?

    Boo
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I used to love it when it wasn't stirred that well and there were small clumps in it....ahhh...childhood memories.

    Jan Moore
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I like it, my husband can't stand it, yet he will eat grits.

    Lyone Fein
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I eat this several times a week in the colder months.

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    #15

    Bowl of Watergate Salad with grapes, walnuts, and creamy dressing in a glass dish. Waldorf Salad. I love it. Nobody else eats it.

    theshortlady , Nillerdk / Wikipedia (not the actual photo) Report

    XenoMurph
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Waldorf with a sprinkling of blue cheese.

    MalayDragon
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Replace the blue cheese with fetta for me, not a fan.

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    kayteeisdabomb
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    surprisingly good! The first time i ever tried it was when my husbands step mom was visiting and she prepared it for part of a dinner.

    Sarah Suelzle
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I love it and still make it. Yum!

    B Jones
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I made this or something similar for potlucks when grapes were real cheap. Like 80 cents a pound. Make like 5 gallons and it be gone by even if day. Work from home now so there what that.

    LayDiva in the Zone
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We learned how to make it in Home Economics. I still haven't forgiven them for that atrocity.

    Val
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My MIL makes it EVERY Christmas. I personally don't like it but my husband does.

    badger
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    difficult to get the waldorfs these days.

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    #16

    “What's A Food People Don't Make Anymore?” (35 Answers) Meatloaf.

    baddspellar , Getty Images / Unsplash (not the actual photo) Report

    Paul C.
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    But Tobias, you said you would do anything, for love!

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    Lady Eowyn
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I love a good meat loaf, with mashed potatoes and gravy.

    CrunChewy McSandybutt
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Meatloaf is basically a giant meatball in loaf form.

    CatD
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Meat, breadcrumbs, chopped onions, egg, Worcestershire sauce. Yum

    Kylie
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A good meatloaf is REALLY good, a bad one is really bad.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Never had it. Don't think it was a UK thing?

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Well I fancied pork pie but couldn't be arsed with the pastry and jelly malarkey, so I just cooked the meat filling recipe in a loaf tin. Can recommend.

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    Cydney Golden
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make so many different kinds....excellent.

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    #17

    Retro casserole dish on stove showcasing baked old-school delicacies. Tuna noodle casserole with canned soup.

    desertgemintherough , B.D.'s world / Wikipedia (not the actual photo) Report

    Duane Ringlein
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Was raised in a Catholic household back in the day when you didn't eat meat on Fridays, this was a staple dinner then.

    Pernille
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sound disgusting, but I'll probably never taste it , so by all means have at it.

    Another Panda
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It’s suspect actually not bad. I make tuna and pasta salad from time to time, or a version of casserole - but I wonder if adding soup or broth would enhance the flavour and also keep the pasta lighter, so to speak.

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    Skara Brae
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mother used to make this using campbell's cream of mushroom soup, but she'd also sprinkle crunched up potato chips and grated cheese on top before baking it. It doesn't sound like it would be good, but it's pretty good. I've never seen it at a funeral, though. Here's the recipe. Mom didn't usually put green peas in, but it's OK with them. https://www.campbells.com/recipes/tuna-noodle-casserole/

    Karl
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still make this now and again

    Wang Zhuang
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yes, another classic from my childhood!

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    After preparing tuna noodle casserole using milk and flour and butter and chicken stock instead of condensed cream of whatever, I will never go back to the can of condensed soup.

    BarfyCat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This was a staple growing up, but I haven't seen one since the 80s. I liked it!

    sturmwesen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Everytime I read an american book and there is a funeral people bring tuna casserole...is this really a thing you do?

    Helena
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Midwest here. Yes. This is a thing we do. Tuna noodle casserole. Chicken and rice. Tater tot casserole. Some kind of ham casserole. Someone dies, you are about to be flooded with casserole

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    #18

    Glass bowl of Watergate Salad topped with pineapple, cherries, and orange slices. Ambrosia.

    Detroitdays , Marshall Astor / Wikipedia (not the actual photo) Report

    Robert T
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ambrosia is the food of the goods. It is also a brand name in the UK that make tapioca pudding, creamed rice, and custard. What the hell is that?

    Peter Bear
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In the US, this is ambrosia salad. One of that family of upper-Midwester 'salads what ain't salads'. But it is delicious.

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    EnchantedEevee
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This was a staple in my house growing up.. the mandarin orange slices were my favorite part!

    g90814
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make this for potlucks. So easy. Several types of fruit, cut up, cool whip (or whipped cream), maybe some coconut flakes.

    Sue From Michigan
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I love ambrosia, it's a Christmas treat in my family.

    Michelle C
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It is a staple in my dad’s family during holidays and other occasions for large gatherings!

    DeeDee M
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I call these “church basement salads.”

    Maples Dad
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've only heard of this because it was mentioned in Edward Scissorhands.

    S. E. in Indiana
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We still make it also. Love this stuff.

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    #19

    A bowl of creamy Watergate Salad with pineapple, marshmallows, and nuts on a textured surface. Tapioca.

    toweringcutemeadow Report

    Lost Panda
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I used to eat the tapioca pudding at my grandparents house. All the other cousins would be sharing chocolate or what not and you got me over here head over heels getting to eat as much as I wanted because no one else wanted it XD

    Michael Largey
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It became clear to me that I had to choose between my moustache and chocolate tapioca pudding. Out came the razor.

    sbj
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This was a staple in my school meals and we likened it to eating frog spawn

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Also known as fish egg pudding. Wierd that this yummy dessert is made of the same thing as Boba tea pearls. Really any dish made out of cassava

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We called it frogspawn. And I was allowed by my father to colour it blue while my mother was in hospital having my brother. I appreciated the indulgence.

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    Kylie
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Used to eat tapioca a lot as a kid. Haven't had it in decades.

    Richard Graham
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This song is stuck in my head from my childhood in the 1950s: "Oh, the big red letters stand for the Jell-O family. Oh, the big red letters stand for the Jell-O family. It's Jell-O! Jell-O pudding! Jell-O tapioca pudding, yessiree!"

    Vermonta
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's gotten expensive for the box of tapioca. I occasionally make it but prefer rice pudding

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    #20

    “What's A Food People Don't Make Anymore?” (35 Answers) Carrot raisin salad.

    AllSugaredUp Report

    Lily M
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yuck! I hated being forced to eat this slop as a kid.

    Princess Possum
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still pretty popular in southern US.

    LakotaWolf (she/her)
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mom used to make this for us all the time when I was a kid in the 80s. She had a Salad Shooter that she would use to slice up the carrots. That thing terrified me. I think she still has the same Salad Shooter and it's still perfectly functional XD I'm not as fond of raisins as I was when I was a kid, nowadays, so for me I'd prefer this without the raisins XD

    ILoveMySon
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I wish I had a salad shooter! It takes a long while to shred my carrots.

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    Emma London
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In my country it's carrots and pineaple. Then there is cabbage with lingonberries, ratabaga with raisins and gabbage with pickled pumpkin. All but the last one are delicious!

    Debby Keir
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Carrot, sprinkle of sugar and lemon juice, better than a mayo one.

    Auntriarch
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make it regularly, Claudia Roden's recipe with cinnamon, chilli, garlic and lemon. Pine nuts if I'm feeling flush

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    #21

    Creamy noodle dish with diced chicken and green onions, reminiscent of old-school delicacies. Chicken à la king.

    lwp775 , Chad / Wikipedia (not the actual phoot) Report

    PeepPeep the duck
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is confusing to my eyes, cos my dad made al a king for me alot as a kid and he’s a French chef and it’s not this. What is this 😂

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Peep, I also was thinking this doesn't really look like chicken al a king.

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    Mary Kelly
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    the picture is NOT chicken ala king, which is diced chicken, peas, carrots, celery, onions, and red pepper in chicken gravy...usually served over puff pastry...(like a giant voulevent)...essentially it is deconstructed chicken pot pie with red pepper added to make it "exotic"...

    Danielle Dee
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is a bad American version of Chinese food. Was very popular in the 70’s and 80’s with the fried spaghetti like noodles

    BarfyCat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Heard of it, never actually eaten it.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not heard of it. Another one maybe lost in translation or just not crossed the pond.

    Vermonta
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I hated it. It looked throw up

    DeeDee M
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Serve it over homemade biscuits. Delicious 🤤

    LayDiva in the Zone
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I thought it was served over a biscuit! This looks like a stroganoff.

    Crystalwitch60
    Community Member
    9 months ago

    This comment is hidden. Click here to view.

    That looks like a bad pasta dish lol never heard of chicken ala king ok I’m in uk but this loos sorry I ain’t eating it !

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    #22

    “What's A Food People Don't Make Anymore?” (35 Answers) Custard pie. I loved it when I was a kid and make it for myself now and then.

    Jaxgirl57 , rochelle hartman / Wikipedia (not the actual photo) Report

    Ace
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still very common in British high street bakeries. Didn't know until just now that it's also a southern US thing, one of those rare occasions that it would appear to be almost the same on both sides of the pond. UK ones are often made in individual portions, as well as the flan sized ones.

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I believe that the very pinnacle of the custard tart is the Portuguese pasteis de nata. Hopefully this admission will not result in me being stripped of my citizenship

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    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Beautiful egg custard tart. My 2nd fave after Lemon Meringue

    Huddo's sister
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I haven't had this for years, since I'm coeliac now. Not sure if still available in supermarkets in Australia, but I assume so.

    Ace
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    https://www.coeliacbydesign.com/gluten-free-custard-tarts/

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    Lyone Fein
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make this about once a month.

    Kylie
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Craving Aussie custard tarts

    Primrose Jones
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Mum used to make, not my favourite desert though

    Clarf
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My parents owned a grocery store in the 80's and my mom ran the deli. She used to make this for the deli. Sometimes I would help her.

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    #23

    Pot of old-school delicacy stew with vegetables simmering over open fire outdoors. Goulash.

    ASingleBraid , Lily15 / Wikipedia (not the actual photo) Report

    Glasofruix
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Uh, like the national dish of Hungary?

    Jihana
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    To be fair, goulash is not gulyas but what the Hungarians call Pörkölt.

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    Cathy Lemay
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's what we call it in Eastern Canada. Hamburger meat ,macaroni and canned tomatoes. Add your favourite veggies and WOILA. Almost like a chili with pasta.

    Marlowe Fitzpatrik
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    HAMBURGER MEAT??? You mean ground beef (or pork?)?? What you describe would be our version of bolognese (I know I know, no the original at all!) or just plain "Hackmatsche" or "Hacksoße" (Hackfleisch/Hack = ground meat, "Matsche" = ... uh.. sludge, I suppose?)

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    Khavrinen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Tasting History just did an episode about it: https://www.youtube.com/watch?v=6qCVnUl0A1s

    Cuppa tea?
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Like half of the Europe consider it their national dish. From Hungary, Slovakia, Czech, Poland, Austria, Germany, Balkan countries.

    Ace
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Another Swiss mountain staple. A great, and relatively cheap. mountain restaurant lunch, especially in the erman speaking parts.

    Pernille
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I don't think stew, in all it's various forms, will ever go out of fashion. I have never met a stew I didn't like.

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    Boo
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I received one of my grandmother's Hungarian recipe books when she passed. I used to make it the way my mom did and once I tried the Hungarian way, I've never went back! It's amazing!

    Enuya
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still popular, at least in Poland.

    Robert T
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My gf makes a varient of it regularly.

    For All Pedernity
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You'll find it all over Central Europe. Try traveling, US Americans...

    Agat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    To be fair, travelling between America and Europe is expensive. I don't expect it to be a very usual thing for just anybody... But reading about different cuisines is free and fun :)

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    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We used to have this when I was a kid, though years later found out it was just a soupy ground beef and canned tomatoes and macaroni. No paprika like real goulash

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    #24

    “What's A Food People Don't Make Anymore?” (35 Answers) I make Salisbury steak a lot.

    Very easy low carb food...

    Desert_Sox , jeffreyw / Wikipedia (not the actual photo) Report

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I like Salisbury steak but I will never not view it as "meatloaf trying to be fancy" :)

    Lady Eowyn
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've had this in frozen dinners but never made it.

    Sparky
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Isn't that hoity-toity hamburger?

    Mary Kelly
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    it's essentially mini meatloaf with brown gravy...what's not to like?

    ucp
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    As somebody from Salisbury (UK), I’ve never had this.

    Kari Panda
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's named after a person, James Salisbury.

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    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have a really good recipe for homemade Salisbury steak.

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    So what is it that distinguishes it from a hamburger? And can I have your recipe please 😋

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    #25

    Hearty old-school delicacy sandwich with savory meat filling on a toasted bun. Havent had a sloppy joe since the 90s.

    DrunkensAndDragons Report

    deejak
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Used to be cheap. No longer.

    Lady Eowyn
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I live alone. One can of Manwich lasts for 3 or 4 meals.

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    Richard Graham
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Remember this? There was a TV show in the 1960s "Family Affair", about a single man (Brian Keith) and his snotty butler (Sebastian Cabot) raising three children. The children loved Sloppy Joes, but the Butler thought the name was improper. He always called them "Untidy Josephs".

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Oh my I do remember that! Blast from the past...

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    S. E. in Indiana
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Delmonte brand Sloppy Joe mix tastes just like the ones form years ago. Much better than Manwich.

    Helena
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Made it 6 months ago. With a slice of cheese and some wickles

    Me, Myself, & I
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still make it a few times a year...

    Oops
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is so exaggerated. You will have to sit in a bathtub with this thing to get out halfway clean.

    RiverWynn
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    that looks so good...and probably so bad for you...lol

    Mary Kelly
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    well, then...you are due for a treat!

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    #26

    Old-school dish with cooked liver and onions, garnished with herbs, evoking nostalgic memories. Liver and oinios.

    ellcoolj , Joe Foodie / Wikipedia (not the actual photo) Report

    Luis Hernandez Dauajare
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Guilty pleasure of mine. Pro-tip: filet the liver and let them soak in milk overnight in the fridge. This way the liver will lose that tangy, iron-like flavor and taste almost like a steak.

    g90814
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is one of those "you like it, or you don't"... there's no in between. Personally the smell of liver makes me yack 🤮

    Michael Largey
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    As a kid I hated liver and refused to eat it. Later, when I found out what those livers had been doing, I congratulated myself.

    EnchantedEevee
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mama would make this once a week growing up and I hated it every single time! I haven't eaten it since 1994! YUCK!

    Karl
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    All my 1970s food nightmares have returned

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Haven't had it cooked well for me yet. Had a whole drama at dinner table when I was a kid, taking turns with siblings to "go to the bathroom" in order to sneak liver away from the plate and into the toilet.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Liver when you are a kid tastes rank. Your palate changes as you get older. Several things like that.

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    #27

    “What's A Food People Don't Make Anymore?” (35 Answers) Salmon croquettes.

    kck93 , Nam Phong Bùi / Pexels (not the actual photo) Report

    PunchinelloTX
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Croquettes in general!

    Pernille
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Where has croquettes gone out of fashion? My cats want to know, as their food is called croquettes here in France, and they are now worried about cats in other countries:)

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    Peter Bear
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    These are a regular part of our dinner rotation.

    TTorrest Author
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Husband and I do a different theme every Gluttony Week (the week between Christmas and New Year), and a few years back was the 1970s. We had lots of stuff on this list, but his turkey croquettes were the clear standout! Delicious!

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Potato croquettes, yes!

    Brian Droste
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I had salmon patties. I don't know if this is the same thing.

    ucp
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Everywhere in Brussels seems to sell croquettes. And we can get some lovely croquettas in tapas bars in England.

    Papa
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mother made them often when I was a child, except we couldn't afford salmon so she'd make them with canned mackerel. I was not a fan.

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    #28

    Old-school delicacies in a baking dish, featuring meatballs covered with shredded coconut, capturing a nostalgic recipe. Porcupine meatballs.

    ladiesluvoutlaws , nochipra / Wikipedia (not the actual photo) Report

    Agfox
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We called them Hedgehogs in Australia, my wife used to make them using rice, mince & tomato soup

    Lo Kindred
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Gah...my mom made these at least once a week at home. I hate them.

    Poppy
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    What are the spines made from?

    Sergy Yeltsen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Rice. You roll the meatballs in raw rice, and they absorb the cooking liquid to soften - made with tinned tomato soup, IIRC.

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    MargyB
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Made them in home economics in 1990 and have made them a couple of times since

    Trish Wise
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Never heard of these. I'll have to look up a recipe.

    Sami Smolwing
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I just made these! Got a nostalgic craving. They're just as good as I remembered.

    Joanne Earle
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    OMG this was in heavy rotation when I first moved to SF in 1989 w/ my now ex-husband. He made them at least once a week. He'd grown up with it. I liked it at first but got sick of them after awhile.

    BarfyCat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I never had these growing up, but our campus cafeteria makes them all the time!

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    #29

    Sandwich filled with old-school delicacy, featuring sliced meat and olives on a bun. Olive loaf lunch meat sandwich.

    Hook166 , oodja / Reddit (not the actual photo) Report

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You know, it's hard to find this product

    CA Hyde
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    OMG Yes - just bologna with olives, but super yummy with mustard and mayo on white bread. Boars head makes one.

    Pink kitty
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I wonder if this meat is what we call 'mortadella with olives'?

    Cara Vinson
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Happily I wave it into oblivion

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Looks like something you'd make after a drunk night out

    Oops
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This thing looks at me with a weird attire.

    Anna Purnell
    Community Member
    Premium
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If you are not allergic to nuts, up your game to good mortadella. It tastes like what I remember all olive loaf tasting like back in the day. It's delish!

    Toothless Feline
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Spouse craves this periodically. It's got to be fresh-cut from the deli now, though, since the last few times she's had the pre-packaged Ekrich stuff it's been not quite right.

    Mary Kelly
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    shame it fell out of favor...that and ham salad...and braunshwager

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    #30

    Plate featuring breaded chicken with melted cheese and spaghetti in marinara sauce, a classic old-school delicacy. Veal parmesan, which was my favorite food growing up. Now, it's a very rare restaurant that serves it, and none of my local grocery stores carry the veal patties we used to get to make it at how.

    EightofFortyThree Report

    Tabitha
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It’s hard to find veal and lamb in grocery stores anymore. But then again, considering the horrible farming practices that provided it, I’m not too upset it’s not sold in national or regional chains anymore.

    Kit Black
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Veal wasn't always a horrible farming practice, it was a sensible way to deal with having more baby boy cows than you wanted on a dairy farm. If you just leave the calves with their mother for thirty days, then butcher, it's no less ethical than any other type of meat. But a bunch of idiots decided if you locked the male calves in little stalls, where they couldn't move, the meat would be slightly more tender - and yeah that was pretty cruel. That has been banned, but the real reason that veal is hard to get these days is that now you can inseminate your cows with the gender of preferred outcome...

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    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I know some butchers have veal, along with game. I just switch chicken breast, butterflied and flattened, coated and fried, to substitute for the veal patty

    CatD
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Local Italian restaurant near me makes it. Probably just tenderized beef but yum.

    Val
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That spaghetti looks so good.

    CA Hyde
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just do chicken cutlet - can't tell the difference

    Joanne Earle
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Grew up w/ this but somewhere along the line I stopped liking the taste of veal, so my parents switched to chicken cutlets parm which I love.

    Toothless Feline
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Several old-school Italian-American restaurants near me still sell veal parmesan. The problem is that few of them actually make it in-house anymore; it's usually frozen breaded veal patties instead of fresh meat.

    Trisec Tebeakesse
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Where does the OP live? Veal Parm is still a staple food around my neck of the woods. (Greater Boston) But about every other restaurant is Italian, so there is that...

    Nadine Debard
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You can do it with turkey as well.

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    #31

    A bowl of creamy Watergate Salad with marshmallows and nuts in a decorative glass dish. Watergate salad.

    courggg , Mr.Atoz / Wikipedia (not the actual photo) Report

    MetaMom
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    ?? Never heard of this one...

    Michael Largey
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The chef comes out and says "I am not a cook."

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    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Right up there with ambrosia for fantastic side dishes at shared dinners

    Macky McLemore
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's definitely not for everyone but I loved this as a kid! I could see it being a textural nightmare for some including my wife.

    Wax0nWax0ff
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It’s yuck. Pistachio Jello pudding mix, Cool Whip, canned diced pineapple, chopped nuts, and mini marshmallows, whipped together and then topped with whipped cream and a maraschino cherry.

    Princess Possum
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My grandmother always had this, and I always make it at Christmas. My son loves it. Crushed pineapple, pistachio pudding mix, Cool Whip and mini marshmallows. I leave out the pecans. Top with a few cherries.

    olaff 422
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Need to rename this Signal Signalgate salad.

    Kit Black
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Love this so much! Given that you can buy it at the deli counter of a lot of supermarkets, I don't think it's gone out of style. My husband's grandmother used to make it, and they always just called it green stuff, but it's the same recipe

    Schmebulock
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There is a healthier version and its very good. Just Google low-fat Watergate salad.

    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Who says people don't make this anymore? Love it!

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    #32

    “What's A Food People Don't Make Anymore?” (35 Answers) My mother made oxtail soup two or three times in the winter , now I have to go to the local Jamaican place. It’s no longer a cheap product and my wife won’t eat it. She also cooked beef tongue in a pot of salted water then sliced it for sandwiches. I have to go to Mexican restaurants that serve lengua tacaquitos, which is actually a good thing.

    BuffaloOk7264 , Raimond Spekking / Wikipedia (not the actual photo) Report

    Scott Rackley
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Dude, oxtail where I live is $15 per pound.

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Bloody TV chefs ruining it for the rest of us

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    Judy Reynolds
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Story from my ex's family - youngest child complained about oxtail soup, but loved bovine appendage soup.

    Vermonta
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Raised on this back when it was considered poor people food

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    ONCE I bought a cows tongue and made sandwiches. NOT A FAN. I'd eat it if I was starving but otherwise it's a part of the cow I'm okay with passing on.

    K Barnes
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've tried it a few times/way, I like the idea of using less desirable parts of the animal. It's so tough though, I did not enjoy it either.

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    Todd
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Find a good Basque restaurant. Unbelievably good.

    Spencers slave no more
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I always get the tail when my son gets a home k**l beast. I've got the tongue the couple of years too, one of my favourite cold meats.

    Oops
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Omg, in my youth oxtail was a nearly garbage product and costed only pennies. No one wanted it cause the many bones in it. you could only make soup.

    Pink kitty
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We had to eat beef tongue as a kid. Do not miss those days!

    Lady Eowyn
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mom used to bring home a whole cow's tongue and boil it until it was soft, then sliced for sandwiches. I love it, but not practical and the only deli that carries it is 50 miles away.

    Wang Zhuang
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah, I've only enjoyed ox tails at Jamaican restaurants, but they are d a m n good! Especially with rice and peas

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    #33

    Old-school delicacy: minced meat with creamy gravy on toast, served on a white plate. S**t on a shingle. Used to have it weekly as a kid.

    anon , WolfyTn (not the actual photo) Report

    Kabuki Kitsune
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Wrong picture BP. That's just brown sausage gravy on toast. Different dish entirely.

    Robert T
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Right Yanks, we'll have no more complaints about the looks of British food, thank you very much. That looks like a particularly loose stool dumped on a half-brick!

    Ms.GB
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's not sos, Idk what that is. My dad used to eat sos in the service and he loved it so we had it at home sometimes. I really liked it and now I make it for my husband. It's basically chipped beef and bechamel sauce over toast. That photo looks more like ground beef in brown gravy on toast or something.

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    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That doesn't look like the SOS I know. It's a Depression-era dish made with dried beef straps, cooked with gravy, to put onto plain white bread or white toast. I guess you could make it like the photo, with ground beef

    Another Panda
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Hee hee - the old army name. It’s creamed chipped beef on toast.

    Luis Hernandez Dauajare
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It really does look like sh¡t... Tastes great!!

    LakotaWolf (she/her)
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My dad was in the Air Force in the 70s and fought in Vietnam... he didn't like talking about his experiences, but he DID tell us kids all about all the "sh!t on a shingle" he ate! XD He enjoyed it. He promised he'd make it for us and tell us about the war when we got older, but he had an accident when I was 18. I'll have to try to make it myself someday :)

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    Geoffrey Scott
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Or...creamed chipped beef. Going on the list ..Stouffers.

    Mike Ray
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    To 'authentic' SOS should be made with dried sliced beef. Problem is, dried beef has got damned expensive these days so hamburger is used instead

    Kit Black
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Nah, most of us switched as soon as we grew up and left home because that nasty stuff in a jar tastes like s**t

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    Celtic Pirate Queen
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My Dad loved hamburger gravy on mashed potatoes when he was in high school. My stepmom always made sure we ate very healthy meals, so when she'd go visit her parents I'd make it for him. Oh, and he ate it with Pillsbury Crescent Rolls.

    Jan Moore
    Community Member
    8 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have a recipe that has a white cream base and cream cheese, cut up sliced beef.

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    #34

    Old-school delicacy, a vibrant red jelly mold served with lettuce. Jell-o salads of every kind.

    Own-Object-6696 , Shadle / Wikipedia (not the actual photo) Report

    Tabitha
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Depends on what’s in it. Fruit is good, as long as it’s complementary to the Jell-O flavor. Sone of the other stuff people try to put in fruit-flavored Jell-O—fruit-flavored, not unflavored or savory gelatin—-is just disgusting.

    columbokateUK
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    "Salad" seems to be a very vague term in the US lol

    Cora Han
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mom served her lime, pineapple, cream cheese jello "salad" with a dollop of... Miracle Whip!

    Bronwyn
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I will still get a craving for this out of nowhere! Kid of the '70's and this was always a favorite of mine if anyone was serving.

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    sbj
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Jelly and salad leaves do not belong on the same plate

    Tropical Tarot
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Its to keep the jello from sticking to the plate.

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    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    See this regularly on worst foods of the 60s lists

    Panda McPandaface
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Went out of fashion in the 70s and good riddance.

    Rachel Reynolds
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The unholy eldritch abominations my grandmother made in the 80's belong in the past...or on the plate of anyone who thinks all women should be trad wives.

    Mary Kelly
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    still love cherry jello with cut up bananas!

    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Lime jello with pineapple chunks is yummy! I don't know what that mess in the pic is on top of lettuce.

    pjg237
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My parents LOVED to make and eat a jello salad with orange jello, carrots, celery, and sliced green olives (maybe green onions too?). My sister and I despised it and always made fun of them for eating it. We called it garbage disposal jello. They would go crazy for the stuff. Yuck!

    Danielle Dee
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mom made a variation of this with cherry jello I think, cranberry juice, walnuts, shredded raw carrots, celery (no olives or green onions) and layered cottage cheese between two layers of jello…my sister and I thought it was so gross and my mom to this day thinks it was awesome.

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    #35

    Jar of Mt. Olive pickled watermelon rind on a countertop, an old-school delicacy in nostalgic packaging. Watermelon rind pickles.

    Watermelon rind pickles Report

    Nimitz
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I had this once as a kid. It's a quick pickle. They actually taste really good. The rind has a really great crunch to it

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    LakotaWolf (she/her)
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I LOVE watermelon rind. If given a slice of watermelon, I'll eat the rind all the way down to the skin. My family looks at me like I'm psychotic, but I really love the white rind. It's got such a lovely texture. My mom just cuts out the pink meat and throws the rest away. It's a travesty. They're even better pickled, but you can't beat the texture and crunch when they're fresh.

    Tropical Tarot
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just make a pickle brine from a recipe and use the white part of the rind. Place in a jar with warm brine. Lightly tighten jar and let come to room temperature. Then burp the jar and tighten . Put in fridge. Can eat after 24 hours. Better after 2-3 days.

    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    OMG. They are so good, haven't had them in a long time

    nottheactualphoto
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mother and aunt used to make these. Delicious.

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I would like to try one day. Have never had but I've had several people tell me they are good

    Damned_Cat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    OH, yeah! Made like sweet pickles, they're delicious. I love baby green tomato pickles made that way too.

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    #36

    A slice of old-school delicacy cake with cream filling on a striped plate. Tomato Soup Cake. Don't forget the cream cheese frosting.

    chickenella , lowrevolutionary / Reddit (not the actual photo) Report

    Verena
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I guess it is a variation of carrot cake?

    Peter Bear
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not really, it's entirely its own thing. And it's delicious; it somehow comes out almost tasting like chocolate, which makes no sense at all, but it works.

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    MetaMom
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I had not heard of this one lol I'm intrigued

    XenoMurph
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I think there are enough types of cake in the world, there was no need for someone to invent this.

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    Leah Brown
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    IIRC it's like a spice cake with tomato soup as the moisture/acid element. I've also seen tomato soup added to chocolate cakes.

    Wang Zhuang
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm a bit skeptical, but I'd try it

    Tropical Tarot
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The tomato soups adds moisture, acidity ans sweetness to chocolate cake.

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    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Love carrot cake but this doesn't sound right, sorry

    Binny Tutera
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My Aunt C, a wonderful cook, used to make this. Doesn’t taste of tomatoes at all! It’s a spice cake and the tomato soup makes it very moist.

    Tim Pateman
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Really impressed by this one - the soup adds a lot of moisture without the fat. Took a long time to bake, but kids loved making it and it went down well! Thank you B Dylan Hollis for the vintage baking comedy!

    Val
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    How about a tomato- soup- and- grilled- cheese cake?

    Lynn
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is one of my favorites. My dad would make it from his mother's recipe. He'd stir the baking soda into the can of tomato soup and make a sort of volcano of soup. Great memories.

    Hime
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My great grandmother used to make this. I have the hand written recipe and she called Unusual Cake. It was created around the second world war I believe, due to shortages of supply ladies had to turn to science to make everyday items. I have a list of things I want to try from around the 1920s to the 1940s. I think some of these foods don't get made anymore because the science of cooking/baking is lost to trends, fads, and other "hacks".

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    #37

    Cheesy spaghetti casserole with peas in glass dish, an example of old-school delicacies. Turkey tetrazzini. Was that a thing anywhere but school cafeterias?

    ETA: TIL turkey tetrazzini lives!

    Sudden_Badger_7663 , CityMama / Wikipedia (not the actual photo) Report

    deejak
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still crave it now and again.

    Heidi Beck
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That is NOT turkey tetrazzini

    Carol Smith-Jones
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mom made this the day after Thanksgiving with leftover turkey every year growing up. Loved it!

    Mimi M
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    https://www.delish.com/cooking/recipe-ideas/a25239697/easy-turkey-tetrazzini-recipe/

    Val
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Dang that looks amazing. I'm looking up a recipe for this!

    nottheactualphoto
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Turkey tetrazzini is a beloved member of the casserole family. My love will not fade.

    Princess Possum
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My family makes chicken tetrazzini. But that photo looks gross with the green peas. We use bell peppers.

    BarfyCat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Great way to use up leftover turkey!

    Mike F
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Gordon's (a restaurant supply) used to have it in half chafer size iirc, but it made for lots of great lunches using up the leftovers!

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Nope never heard of it

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    #38

    Old-school milkshake in a classic glass with a straw and spoon, evoking nostalgic delicacies. Egg Creams.

    Jimmytootwo , Lkapit / Wikipedia (not the actual photo) Report

    Tabitha
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    It’s kind of like an extra creamy milkshake. Without eggs. Or cream.

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    Matt Upchuck
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Looks like it has been scooped out of the Thames.

    Wang Zhuang
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I never understood why these are/were so popular. Basically soda water and ice cream. I'd rather make a root beer float.

    PunchinelloTX
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make them as a soothing treat now snd again

    nottheactualphoto
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have a couple of squeeze bottles of Fox's U-Bet, for just this purpose.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Is it like a root beer float?

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    #39

    Swiss Steak. A staple here, but i never hear of anyone else making it.

    Caseyjoenzz Report

    CSC
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mother used to make this when we were kids. It was very good.

    Nimitz
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Interesting. I've never heard of it, but it sounds good

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    g90814
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    No pic, not sure what this is.

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Swiss steak is a way to prepare a cheap / tough cut of meat. Many of the things on this thread/list are relics of times when food was more scarce. Ways to stretch hamburger, ways to use less desirable cuts of meat, cheap deserts like jello + (whatever), casseroles and concoctions.

    #40

    Old-school delicacies: Close-up of dark candy lozenges on a white surface. 40 years ago my Grandmother would make a hard licorice candy. We would break it like glass and it could cut you just as easily.

    justapawnhere , str4nd / Wikipedia (not the actual photo) Report

    Pernille
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That picture is turkish pepper candy from Danmark, and black, salty licorice never went out of fashion, it is the best candy in existence.

    Ace
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Seen it on TV. Everyone but the Danes hates it, it would seem.

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    Khavrinen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I went to a demonstration once on flint knapping ( making stone tools ) and the woman doing it said the guy who taught her sometimes used this candy, because it looks just like obsidian. He'd make an arrowhead, slice a piece of paper to show how sharp it was, and then pop it in his mouth -- to gasps from the audience. Then he'd tell them what it really was.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not a fan of the taste

    Vincent Bevort
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ask the Dutch about Black licorice candies. They have several types. Soft and hard and everything in-between. Also do not forget the Finnish fresh soft version.

    Judy Reynolds
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mother loved horehound candy. Maybe a similar texture, but different taste.

    PunchinelloTX
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Love it, dangerous though it was

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    #41

    Whatever happened to chateau briand on the menu? As a teen, that was my go-to when the family ate out at something more upscale than the cafeteria/steakhouses.

    D**n those were good!

    Are parsnips on the menu anywhere either? Haven't seen/had some in ages.

    atomicsnarl Report

    Charlie the Cat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I love honey glazed roast parsnips. I do them every time I make a Sunday Roast.

    ucp
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Chateaubriand is a cut from the fillet. Still available in butchers, at least it is here. Parsnips in every market and supermarket through the winter/spring, too (they need to be harvested after the first frost in order to allow the roots get sweeter).

    Nimitz
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They're popular in low carb diets

    Maples Dad
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Parsnips are popular again thanks to air fryers. Quite a few brands sell frozen prepared parsnips.

    Judy Reynolds
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make roasted parsnips regularly. They go well with potatoes (ie cook for the same length of time).

    Tropical Tarot
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Chateaubriand is just a filet mignon for 2.

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Don't see parsnips much except Sunday roasts, or a really poncey restaurant in the pudding

    deejak
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I think it waa replaced with ribeyes? But yeah, I remember that cut.

    Val
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mom makes it every Christmas! It's delicious.

    Damned_Cat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You still see Chateau Briand on the special Valentine's Day menu at some restaurants.

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    #42

    Lobster Newburg.

    johnpaulgeorgeNbingo Report

    CatD
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Lobster cream etc. In puff pastry.

    Az Oz
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    "Lobster Newburg is rich and delicious with chunks of lobster in a buttery sherry cream sauce. Serve over slices of buttered toast."

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    Nimitz
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    His name was Zoidberg, and he's doctor d**n it!

    Crystalwitch60
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sounds bloody expensive lol

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Is that like Zoidberg?

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    #43

    Tuna noodle casserole. Not my favorite. I do miss chicken a la king. You can still get it in Amish country, under different names. I also never see chicken cacciatore.

    jokumi Report

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Can't stand Tuna (gagging sounds)

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    GA, Fish is a YMMV thing. But the same basic recipe as tuna noodle casserole can be made with hamburger. Both are good. I actually kind of prefer the hamburger version.

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    #44

    Mincemeat pie! A fall and winter favorite of mine. It's not at all meaty, mostly just dried fruits, and SO delicious.

    Allysum Report

    Poppy
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We still have mincemeat pies in the UK at Xmas

    Panda Boom
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Is this the same as a mince pie in the UK? If so, they never went out of fashion here. They're all over the place and everyone eats them towards the end of the year. (Except me, blegh raisins!)

    Tobias Reaper
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    i looove mince pies it feels illegal to eat them when its not Christmas

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Mr Auntriarch eats them whenever he can. My mother spoils him by freezing mince pies and giving them to him out of season...

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    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I feel like it is another victim of industrialization. I've had a good mince meat pie before. But I've also had versions that tasted "commercial". Like a company was figuring out how to use cheaper ingredients to increase profits. I'm in the US - the better stuff might be more available in the UK.

    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My husband's family likes it, but not me. Just buy a couple of jars, dump into piecrust and bake.

    Kit Black
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I still make a mincemeat pie every year, either at Christmas or Thanksgiving, and it can't have gone completely away because I still see the jars of mincemeat every holiday season in the grocery stores. Now, the tradition of making it with venison and beef has definitely shifted, it's all apple now

    Geoffrey Scott
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They still sell mincemeat (canned). Premade pie crusts should work.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Traditional rich Xmas treat, like Xmas pud and cake. Very rich. A little goes a long way.

    Sparkle
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That makes me think of Sweeney Todd

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    #45

    Fruit cake.

    Tasty_Distance_4722 Report

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Homemade candied fruit made into fruit cake

    Nimitz
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Popular because it was sturdy enough to survive shipping. They also take a while to spoil.

    Heidi Beck
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There is only one fruitcake being passed around the world

    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Southern Supreme from Bear Creek, NC or Claxtons.

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A GOOD, MOIST fruitcake with nuts is wonderful. But what is called fruitcake runs the scale from wonderful to horrible.

    Julie S
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We always have fruit cake at Christmas. Absolutely love it.

    Binny Tutera
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I kinda like fruit cake. I would really like to try one of those super lux cakes with big pieces of fruit and nuts, but $75 is way too much for a fruitcake!

    Agat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Love baking it. And eating. 🤤

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    #46

    Pork chops and sauerkraut, with chocolate cake.

    Gold-Leather8199 Report

    Brian Droste
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You still can buy pork chops and chocolate cake or make chocolate cake. Also sauerkraut but I don't like sauerkraut.

    Sue User
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Pork roast and saurkraut in crockpot.

    ucp
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I ferment my own sauerkraut. It’s glorious.

    CatD
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Skip the sauerkraut, add scalloped potatoes and applesauce.

    Tabitha
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sauerkraut or applesauce (depending on whether my mother felt like making sauerkraut, as cabbage will stink up a house) when I was growing up.

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    LOL at the chocolate cake add on. I like GOOD sauerkraut. Used to think I didn't like it. Then I tried home made. My step father's sisters used to make a huge crock of it each year and then divide it amongst the family. I don't have access to that any more but I've learned that some commercial sauerkraut is much better than others.

    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Chops yes, sauerkraut no. Chocolate cake depends on how rich and sweet it is and only a small slice.

    Sue From Michigan
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make this a lot, although I usually slow cook it and use pork ribs and kielbasa .

    #47

    Mock apple pie.

    Majestic_Sample7672 Report

    Grape Walls of Ire
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    "Hey, you call that a crust? My grandpa's underwèar looks more appetizing! And how hung over was the baker that did your lattice work? Hah, you sùck!"

    Richard Graham
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I hear the same thing when I wear a mock turtleneck sweater.

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    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We used to make "apple" tart with unripe pawpaw. It was ok, but not apple tart.

    Nimitz
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We were poor going up and food was usually bad, but one time mom canned a ton of apple slices soaked in apple sauce and spices and did an amazing job. The jars were perfect for making a desert. I just needed some margarine, flour, oats, and sugar to make a crumble topping. I could whip up a decadent dessert even when supper was just plain hotdogs on stale bread

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Mock apple pie was a recipe to sell more Ritz crackers. Ritz crackers have gone up in price over the years and it is probably cheaper to make a real apple pie. However I did have mock apple pie once years ago and it is surprising how close the taste is to an apple pie.

    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Never heard of it. Looked up recipe and wouldn't waste the time or ingredients on it I want APPLES in my apple pie.

    Janissary35680
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    With Ritz crackers, right? I loved that as a kid. I haven't thought of it for decades. 😋

    Huddo's sister
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have made it with zucchini and choko. I can't eat apples so they are a good substitute.

    LakotaWolf (she/her)
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Interesting - we call choko "chayote" where I live (America.) They are a staple of Mexican cuisine, so I had them quite often growing up. I haven't considered trying to use one as an apple substitute - will give it a try!

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    #48

    Welsh rarebit.

    Decent-Plum-26 Report

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Haven't had this for years. I can't remember if it's a kind of cheese sauce on toast, or something else. We called it rabbit but there's no rabbit in it

    ucp
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It is. Beer-based sauce thickened with a roux. Cheese, mustard, Worcestershire sauce.

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    Teri c
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    What kind of beer? And what kind of cheese? I'd try and make this, it sounds like a great dip for pretzles!

    DeeDee M
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Isn’t that cheese sauce on toast?? I’ve never had it but I’ve always thought it sounded like something I would love…

    Lulabelle
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My Dad used to make this for us every Sunday night

    Queenie G
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just tried this for the first time. It was ok, not awesome. I am going to check out a few more recipes and try again.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Posh cheese on toast....

    Crystalwitch60
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Oo love it being Welsh lol often make it non nom

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    #49

    “What's A Food People Don't Make Anymore?” (35 Answers) Lime jello with pears suspended in it. (or was that a weird thing only my family did?).

    Tiny-Balance-3533 Report

    deejak
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Even better with pineapple.

    Just me...
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mother added cottage cheese and pinapple.

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    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Skip the pears and use pineapple chunks!

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    As an American child of the 60s/70s, I've had my fare share of jello with things suspended in it.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Lime jelly and vanilla ice cream. You can keep any fruit out of it, thanks

    S. E. in Indiana
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Lime Jello with cut up apple bits, celery and walnuts. Then when you eat it, you need the spray can Jiffy Whip. Very delicious.

    Skara Brae
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My grandmother used to 'can' her own pears. She put a few wedges of mandarin oranges in with them. I really liked them.

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    #50

    Chili mac. So good.

    MadameFlora Report

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not my favorite. But if it was - it's so easy to make at home.

    #51

    I still see in the frozen section of the markets.

    Pickled crab apples.

    missannthrope1 Report

    Deborah B
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My grandmother used to make crabapple jelly - so delicious, but impossible to find now.

    Judy Reynolds
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The decorative crab apples work just as well. I haven't had pickled crab apples in decades! And Husband would leave home if I tried making them now.

    Sally Moen
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    What is that? I used to have spiced (cloves and nutmeg and cinnamon) crab apples when I was a kid, some relative made it. Crab apples are not easy to find, and alot of people don't grow the trees. Same with quinces and gooseberries

    LakotaWolf (she/her)
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I grow two different varietals of gooseberry in my backyard for that very reason - because I rarely see them for sale in grocery stores/farmers' markets. I miss crab apples and quinces as well :(

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    #52

    Indian pudding, London Broil , bread pudding. Double Dutch potato. Carrot casserole.

    SherbertSensitive538 Report

    ALittleKnownGoddess
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Indian Pudding is cornmeal, milk, molasses and cinnamon baked into a warm custardy dish. YUM! Serve warm with a scoop of ice cream.

    BarfyCat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Bread pudding is a staple of restaurant dessert menus in the U.S.

    Sue User
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They now sell that cut of meat " for grilling". Ugh. Unless you marinade the heck out if it, it is not a cut if meat you should grill.

    nottheactualphoto
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    London broil is a dish, not a cut of meat. It's traditionally made of flank.

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    Val
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My restaurant does a bread pudding with a Jack Daniels pecan praline sauce. So good.

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Haven't had bread Pudding since my nan died. Bread and butter pudding however, gets made as often as Mr Auntriarch can persuade me

    Kit Black
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I see bread pudding at every single buffet restaurant ever

    Binny Tutera
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make London Broil on the regular. Definitely marinade it!

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    No no, yes, no, no.

    Lady Eowyn
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Love london broil! Haven't had it in decades.

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    #53

    Scrapple, perfection salad, oatmeal pie, tamale pie, scalloped oysters, Watergate salad, checkerboard sandwiches, Sunbonnet Baby salad, candle salad, Welsh rarebit, English muffin pizza, just about any low calorie recipe using saccharine, just about any recipe involving canned bean sprouts.

    BornSoLongAgo Report

    Cara Vinson
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    English Muffin Pizza! I gotta put that back in rotation.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    English muffin pizza? What the hell is that?

    TTorrest Author
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    English Muffin halves, spoon some red sauce on each, sprinkle on some mozzarella, bake in toaster oven... English Muffin pizzas!

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    DowntownStevieB
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I live in the scrapple capital of the US! We even have a festival here!

    Huddo's sister
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    I made English muffin pizzas with kids at my work yesterday! A pizza sub is also great.

    Kabuki Kitsune
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Scrapple is quite common in the Southern US.

    Beth Wheeler
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Scrapple is gross, Watergate salad is yummy

    BarfyCat
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Scalloped oysters, yum! I do miss bean sprouts and alfalfa sprouts.

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    #54

    American chop suey.

    Th3P3rf3ctPlanz Report

    Huddo's sister
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I wonder how this differs from Australian chop suey/chow mien, if at all. It was very common when I was a kid because it's so cheap to make.

    Binny Tutera
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mom used to make this. It was Chun King and came in a can. God awful.

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still served in alot of Chinese restaurants

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    #55

    I'm going to learn how to make labneh.

    Restless-J-Con22 Report

    ucp
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Cheesecloth-lined sieve. Put in Greek yoghurt with a teaspoon of salt per kilo of yoghurt. Leave in the fridge over a bowl to strain. I often flavour with garlic and herbs - it makes a great improvement on Boursin cheese. Also use it as the base for dips at BBQs.

    Sergy Yeltsen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I love labneh. So much cheaper than goat cheese, and with more of a tang... spread on rye crackers and sprinkled with salt flakes. Divine.

    PunchinelloTX
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Labneh is fairly easy to make after you get the hang of it. Very versatile and healthy. A staple in my household. Add some zata’ar for a bit of extra flavor. Perfection!

    Auntriarch
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Let me just slice some cucumber to go with that...

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    #56

    Eggs goldenrod. Actually, now I’m feeling a little nostalgic for it!

    RuthGarratt Report

    CatD
    Community Member
    9 months ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just looked this up. Goldenrod eggs combine hard-cooked eggs in a creamy white béchamel sauce served over slices of toast. Sounds pretty good.

    Ms.GB
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In my family it's a traditional to eat this Christmas morning

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    K Ma
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Never knew this had a name. When I was kid, we just called it egg gravy and served it over biscuits or toast.

    #57

    Fatback.

    coolmesser Report

    Tabitha
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Streak-o-lean sandwiches. Had those when I lived in North Carolina. Made right, by someone who knows what they’re doing, they’re scrumptious.

    Todd
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You must not live in the south (US).

    Mel in Georgia
    Community Member
    Premium
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My grandma used to fry some up for breakfast when we visited her in Virginia - it was the only time we had it. Delicious! Better than bacon!

    Mike F
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I look for this and occasionally find it. You toss it in a pot of green beans and it makes a great dinner.

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    #58

    Tripe isnt very popular now.

    DrDirt90 Report

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yes it is. It's very common in Mexican restaurants and alot of taco stands too. Served mostly in a soup, but I've seen it as a meat option for tacos

    LakotaWolf (she/her)
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yep. I live in Southern California and even the "normal" grocery stores (as in, non-ethnic markets) will sometimes carry tripe. I was raised in a Mexican family and menudo was a weekly tradition. My mom wasn't as fond of the "tripas" as she was of the hominy, so she'd load me up with her tripe and I'd get a double helping XD But yes, they can also be used in a number of dishes, not just menudo.

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    Agfox
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    For good reason...blurgh!

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We used to feed our dogs on white and green tripe. The smell is totally off-putting.

    Renegade
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I worked in a restaurant and you always knew when they made tripe - the smell was horrible

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    Wang Zhuang
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Pretty sure you can still buy tripe at most markets in the US

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    #59

    Tomato aspic.

    Majestic_Spring_6518 Report

    #60

    Hardtack with fresh honey.

    Another_Opinion_1 Report

    David
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Maybe because most of us don't have a need for basic survival biscuits that can last for months on the cattle trail or in trenches? Fresh honey is still available but I think most folks would prefer it on fresh bread than a semi-petrified rock.

    #61

    Old-school delicacy featuring hearty pieces of tender meat in a rich, seasoned sauce. Don't hear of many people eating brains these days.

    silliestboots , Gunawan Kartapranata / Wikipedia (not the actual photo) Report

    Kabuki Kitsune
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There has been no observed case of a pig having a naturally caused case of BSE (Bovine Spongiform Encephalopathy) which causes prions. Which makes sense when you consider, pigs aren't cows. Cow brains can cause prions, not pigs.

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    Tabitha
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There’s a severe shortage of them these days, at least amongst certain groups of humans.

    Tobias Reaper
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    clearly this post was written by a zombie thought we wouldnt notice but we did

    Luis Hernandez Dauajare
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In Mexico you can get them all the time. They are delicious, buttery and spicy. And also quite safe to eat, as they are cooked for a long time with garlic, cilantro and chili peppe. We eat them in tacos or quesadillas.

    LakotaWolf (she/her)
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm adopted and my family is Mexican. We ate brains pretty often. We called it "seso". My favorite preparation of it when I was a kid was brain taquitos, but one of my aunties made pretty dang good brain tacos, too.

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    Kabuki Kitsune
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Pork brains are fine, since they don't get that disease.

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    Kabuki Kitsune
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Pork brains in eggs is still quite common to eat in the Southern US.

    PeepPeep the duck
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I still like crumbed lamb brains, w lemon wedge

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    #62

    Rumaki, frog legs, oysters Rockefeller, chicken cordon Bleu, Salisbury steak.

    Responsible-Tart-721 Report

    Agfox
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We had veal cordon bleu for lunch today, yum!

    PeepPeep the duck
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Anyone remember carpet bag steak ? 😂 I served so many of those

    Cara Vinson
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My granddaddy used to hunt frogs in Oklahoma, and they'd fry up the legs and we'd all stand around eating delicious frog legs.

    Todd
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I miss my grandma's frog legs.

    G A
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sounds like the lunch menu of the damned

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    #63

    What’s grosser than gross? Cow tongue.

    My grandma used to make it. We raised cattle. When a cow went to the butcher, nothing was wasted.

    restingbitchface2021 Report

    Sally Moen
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Delicious as lunch meat. I've seen many Mexican restaurants offer tongue as a meat option

    LakotaWolf (she/her)
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Tongue is very much a part of Mexican cuisine. I had it quite often growing up. I miss a lot of the old dishes that my long-gone relatives used to make :(

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    Mike Ray
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A restaurant owner I know offered me some beef tongue to try after I said the idea of eating tongue was disgusting. I gave it a try and discovered it to be like roast beef that just melted in your mouth. It was delicious

    Daniel Atkins
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    yes it is like the tenderest roast beef you will ever eat.

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    Bailey
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still get it in a lot of supermarkets in the UK in the cold meats section, sliced for sandwiches

    R Dennis
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Best tacos I've ever had!

    Bill Walker
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This was a staple in my household. Much cheaper than steak I guess.

    Lsai Aeon
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There's a taco place in my town that makes lingua tacos. I've tried them a couple of times. The first time was really good, the second wasn't all that great. It depends on the person cooking it and if they do it right it's amazing.

    Cara Vinson
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Slow roasted it's the best pot roast I've ever had.

    Geoffrey Scott
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My Son-in-law loves it, me, not so much.

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    #64

    Chitlings.

    Artistic_Drop1576 Report

    Wang Zhuang
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Used to call these sh*tlins, because that's how they taste

    Princess Possum
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    a town in South Carolina held a chitlin strut (festival) for over 50 years. Just ended a couple of years ago.

    Kabuki Kitsune
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Personal favorite way to cook them is fried crispy, breaded with a mix of corn meal and flour.

    #65

    Sea Lamprey Pie.

    natefullofhate Report

    Kari Panda
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I didn't know this one and googled it. What kind of monstrosity is this!?

    Crystalwitch60
    Community Member
    9 months ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Never had it but I dare all fish n seafood so long as it’s fresh made no processed s**t ty I,ll try it 👌dunno if it’s a thing here in uk I had to google it 😂

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