@@Neil-ht8fv Veggie sammich, we made these too except my mom liked to do thinly sliced cucumber instead of lettuce, or with both, with or without the cheese. To this day I still love cucumber
Growing up my mom made a mean fried calves liver, it was never regular beef liver. She had a recipe that included bacon and thinly sliced onions, it was fantastic. She also made a great Salisbury steak with mashed taters and gravy. She also did a great fried corn off the cob, turned it into creamed corn with onion and red peppers, then served it over ripe south Alabama sliced tomatoes ............. shyte I'm hungry now
@@porkbelly0713 My grandmother made liver the same way, and I still do. No flour. No gravy. Just liver, onions, and bacon. Salt and pepper to taste. Nice and crispy.
Making meatloaf tonight! Born in 1979 and I grew up eating it. I've perfected my recipe over the last 25 years of cooking. No restaurant can replicate homemade meatloaf :)
While being married, made tons of different types of meatloaf's, lasagna style, stroganoff, taco, cheesey among some of them. At least once a month I'd be asked to make a nice dinner for the ex husband with meatloaf.. he liked to take the extras, if there was anything left, to work the next day... so not sure why people are saying that meatloaf went out of style... Know tons of people eating them.
You said taco and cheesy in the same sentence. When we lived in Arkansas in the 60s the neighbors taught my mother how to make the queso from scratch using a light roux of milk, flour, and butter or margarine. To this day I still make it the same way using the Velveeta of course, fresh medium hot jalapenos, and cilantro. It comes out like cheese gravy and is good on everything from scrambled eggs to hot dogs
Back in the early 2000s I had a friend that went to culinary school. He once made meatballs with grape jelly for his brother’s birthday party. I had never heard of anything like that and thought it sounded kinda disgusting. I was so wrong, it was amazing. He even had a vegetarian version where the meatballs are replaced with grounded walnuts. It was also amazing. 😋😋😋
I still make meatballs for dinner, same as meatloaf and a few others that I used to while being married. I use meatballs most and use gravy and add mashed potatoes and I have food for two days lol
Thanks for pointing that out! Irma Rombauer and Marion Rombauer Becker wrote "The Joy of Cooking". It had lots of easy recipes for new brides who know very little about cooking and for seasoned cooks as well. I still use mine. Julia Child was the one who is recognized for bringing French cuisine to the American public. She was known as "The French Chef".
Idk about nothing. If the movie Julie and Julia is to be at all believed, she and Bertholle and Beck used it as a template for their own cookbook, Mastering the Art of French Cooking.
@@g-ma_pam Yes, nothing. The Joy Cooking debuted in 1936, The French Chef in 1968. Using as a template, Mastering the Art of French Cooking Volumes 1-2 were from 1961. Sorry....
I never really learned to cook until I was in my forties my mom had nine ten children I don't understand how she didn't cook we had beans and potatoes everyday
Mid-20th century restaurant food is totally my groove. I'm making steak Diane this week, actually. I make it often. Dishes like steak Diane, lobster Thermidor, chicken a la king, coquilles St Jacques, chateaubriand, etc., are fun to cook and absolutely delicious. And let's not forget desserts! Cherries Jubilee was mentioned, but what about bananas Foster or crepes Suzette? Yum!
@@khahn68 If you're my age, these are the "fancy" foods from when you were a child, that you only saw when your family took you to a restaurant. I think that's what makes them special. When I was a kid in the 70s, there were still restaurants serving these dishes. By the time I was a teen in the 80s, it was out of fashion. So now that I'm a grown woman, lol, I make them myself. Then I never have to worry if they're "in fashion," lol.
Cherries Jubilee is one the greatest desserts I have ever had. It was non-alcoholic of course. Basically the filling of a cherry pie with vanilla ice cream.
My Grandma made the best Liver and Onions every Christmas. So good my friend tried them and got the recipe from her and makes them every Christmas for their family
Onion soup mix and sour cream dip was a Christmas staple at our house along with home made 'Nuts and Bolts', a far better version of the eventual store version 'Bits and Bites'.
Herr Benzi ! Wie kann ich Dir da wiedersprechen. They meant Choco fondue I guess. But the American fondue lacks the white wine, garlic and the Kirsch. That's all
Started with an onion dip.... but in the 60's, Kraft was making small metal 'tubs' of premixed dips, all that remains is the cream cheese. Anyone can recall the flavor of those dips?. Shrimp... crab... blu-cheese...onion.. GREEN onion... chive....salmon... pineapple.... and a lot more which are hiding in my head, damn meds. Thank you.
I never knew that meatloaf left. At least some restaurants have continued serving it I think Spam is good if you're not disgusted by that icky gel at the bottom of the can. It's especially good as a breakfast meat paired with scrambled eggs. I have had and liked Hawaiian food with Spam. A coworker of mine has said that the problem with liver is too many people overcook it until it's rubbery. That sounds suspiciously like "You'll like it the way *I* cook it." Liver was something many of my and earlier generations had forced on us while growing up by well-meaning parents wanting us to get enough dietary iron. However, spinach I long ago read has more iron. Now, I loves me spinach-as my misformed arms and legs, butt cheek, squinty eye, bad posture, pugnacious tendency and anorexic, pickle-nose, loudmouth, slutty girlfriend with humongous feet will attest.
Every Wednesday night we had liver and onions. I used a whole bottle of ketchup to kill the taste. No one had onions because my liver was smothered in them.
I once went on a date in high school and took the girl for dinner at Lyon's. This was class for a high school date. She looked at the menu and said " I hope you'll still like me, but I have to order the liver and onions". Like her? I wanted to order the same thing too! We both ordered it! It was high school love....and the answer to your unasked question is yes, but it didn't last.
Only in the USA would « top » chefs bring dehydrated supermarket onion soup mix in their restaurants instead of actually chopping a real onion. Yuk. To a French person, this is the same as scribbling crayons on the walls of the louvre. And then I saw the bit about spam in haute cuisine restaurants instead of actual ham. Vomit inducing. And then to top off the absurdity : fondue became dodgy. Only in the USA.
some of those never went anywhere but are only made on rare occasions for example Liver & Onions is used to give people with low iron levels a quick boost. Lipton Union Soup Mix can also be used in Meatloaf to keep it moist while cooking. there's several that are perfect for a rainy day
My family was poor in the 80’s. We ate liver and onions quite often. As a kid I loved it, I got very sick of it by the time I was about 10 years old. For decades I couldn’t hardly stand seeing liver in the meat case at the store. I’m actually kinda craving it now… must be low on iron. Lol.
My dad typically hated meatloaf but one of my aunts - his oldest sister - brought my mom this recipe she found for a frosted meatloaf bake! That is frosted with a layer of potato buds mashed and shredded cheese on top! Haha! He would eat that!
Mom has always made our onion dip with canned crab meat in it. I've been eating a lot of these since the 60's and never stopped. Spam is great with Velveeta in potato soup as well as straight out of the can. Liver..yuck.
Sunday dinner at my grandparents house if we were having meatloaf we'd ask if Pop or Nonna was making it? Pop would make a meatball loaf, Nonna made "real" meatloaf. 😂
Fondue is a common dish in Switzerland. I ate fabulous fondues in many restaurants some with truffles. Americans don’t get out much. We’re not the center of the world. You haven’t had a frankfurter until you ate them in Germany and Austria and Switzerland . Even Northern Italy, near the Swiss border has wonderful franks. And what’s “daddy” about Meatloaf? My Italian-American’s friend’s grandmother made divine meatloaf covered with bacon strips. Wow. What’s wrong with homemade franks and beans, not the overly sweet canned ones?
Meatloaf, SPAM, and Liver and Onions are heaven! (I like beef liver. Not chicken.) I still make meatloaf fairly often. I'm a little proud of my sauce. 40% Colman's mustard rehydrated from powder, 40% ketchup (Heinz, Hunt's, or Kagome. Kagome mustard is terrible, but their ketchup is good.) 20% Thai palm sugar. I put a layer of bacon rolled up on the inside. On the outside, the grease would make the sauce run off and collect below. The bacon grease does wonders for the onion, green, yellow, and red peppers that I put inside. 4-cheese blend from Costco, plus bread crumbs and an egg!
Where did they get their "info" about Spam? True it's big in Hawaii but all the Pacific islands never stopped lovin them some spam. One of my favorite spam recipe I got from a little Mexican lady.......
@@tomcarl8021 she made it sound like Spam was all but forgotten after WW2. It may have gone out of "style" here but has always been popular in the Pacific Islands, not just Hawaii.
Ice cream cake! Ooooh yeah! They were big when I was a kid in the 80s, but you never hear about them now. I'm sure they're around, but they just don't seem as popular these days
02:31 - You made a BIG mistake. "The Joy of Cooking" was by IRMA S. ROMBAUER. It had nothing whatsoever to do with Julia Child, who specialized in French cooking, and never mentioned Jello salads in her French Chef cookbooks, because Jello salads are American, not French.
Hey, if you think bringing back recipes from the 1960s is weird, try some of the recipes from Ancient Rome or Medieval Europe on Tasting History, or the 17th century recipes from J. Townsend. Nonetheless, fondue, Steak Diane, Cherries Jubilee and Baked Alaska are all delicious, and so is my Nana's Maple Mousse (which is made with an unflavoured gelatine, rather than with Jell-o) although I would only reccomend them for very special occasions, as they are extremely rich dishes...but really, you can always burn off the excess calories by being physically active, as people were more inclined to be back then than they are today.
Shred a can of spam original like shredded cheese. Half cup of mayo, some shredded cheese and some chopped peppers, green onions a bit of what ever your favorite seasoning are. Roll into meatballs. Brush with egg and deep fry. Great meatballs for a football game or just an appetizer/snack.
@@monmixer I’m sorry it just sounds not good to me… I truly meant no offense… honest… I probably should’ve not posted that reaction… I’m sure they taste really good with some mashed potatoes and barbecue sauce! Now I’m really really sorry… forgive my rudeness❣️😉‼️
My mother made liver and onions along with many other things. I learned to made L&O in the 90s when I was pregnant and my dr. prescribed it once a week because I had an iron deficiency.
As a kid I tried to not like Liver and unions. The name alone said, ,"Do not like", but I never really could and never did. But it is something to have only once in while not every other night.
Why do half your videos seem to be the opinion of a closed off individual that believes they know what they're talking about in every case with or without the experience to back it up? And they are often wrong. Ice cream cake (especially baked alsaka) as far as I know never fell out of some level of popularity. This reminds me of the episode where no one eats sloppy joes anymore. I am certain there are other cases of this that are regional in their perspective.
All of that was horrid, though much better than the stuff from the 50's. Remember: jello fruit dishes, Kraft foods with industrial cheese and tuna, meat loaf baked for 12 hours, etc.
I know. I'm feeling ill after watching this. All of these people who say they love this food must have had their taste buds poisoned back then and have never recovered.
I don’t believe that either. It’s disgusting. The only person I ever knew who liked it was my mom. It even has such a foul smell. There’s no way young people are eating it. Maybe retirees stuck at home have been asking for it lately.
You don't eat the bread or cheese from the fondue fork. You transfer it to your plate and stab another piece with the niw idle fondue fork and put it in the pot. Eating it from the fondue fork was yucky. Trust me. I was there in the Sixties. I still have my fondue recipes somewhere. A wonderful dip for beef fondue is ground up peanuts, grated coconut and curry powder. I forget the measurements but yummy.
My Mom would make liver & onions once in a while, we were little kids and really had no choice but to eat it, until my Dad told her, don’t make this again…I don’t like it. LOL she never made it again.
What are some foods that you'd like to see make a comeback?
@@Neil-ht8fv Veggie sammich, we made these too except my mom liked to do thinly sliced cucumber instead of lettuce, or with both, with or without the cheese. To this day I still love cucumber
Growing up my mom made a mean fried calves liver, it was never regular beef liver. She had a recipe that included bacon and thinly sliced onions, it was fantastic. She also made a great Salisbury steak with mashed taters and gravy. She also did a great fried corn off the cob, turned it into creamed corn with onion and red peppers, then served it over ripe south Alabama sliced tomatoes ............. shyte I'm hungry now
@@porkbelly0713 My grandmother made liver the same way, and I still do. No flour. No gravy. Just liver, onions, and bacon. Salt and pepper to taste. Nice and crispy.
Hi Mashed...For me, it would be cheese soufflé...(With lots of gruyere... *: )*
...and...FONDUE...HaHaHa
Veal! It has been unfairly maligned.
most of these have never gone away; they've just been ignored by food snobs on Food Network and similar channels.
Cocktail meatballs in a jelly-bbq sauce combo has never fallen out of favor in the Midwest 😁
Or in the South East.
We have been making that since I was a teenager, we use a can of ocean spray jellied cranberries instead of grape, it tastes great and often cheaper .
Or putting pop in rib sauce ;) lol
Gross.
Making meatloaf tonight! Born in 1979 and I grew up eating it. I've perfected my recipe over the last 25 years of cooking. No restaurant can replicate homemade meatloaf :)
Ok. Recipe, please.
Meatloaf weny out of style? I never got the memo.
I remember fondue from the 70s along with avocado green and harvest gold.
Don’t forget ‘burnt orange’!!!😂😂🤣‼️
You forgot the copper brown appliances.
Fondue was hip ,and chic in the 1970s 😂
My late great grandmother used to make liver and onions all the time. Loved it lol still make it with her old recipe every now and again
I'm happy to see other people who love liver and onions! Thinking about making some up today, in fact!
Meatloaf, liver & onions, and cocktail meatballs have always been regulars for me.
Been eating spam, meatloaf, and onion dip for decades. What comeback??
Fried spam is the best
It shows judging by your profile picture.
@@Gundam-Prime judging by profile pictures? Tsk tsk. Sad.
@@Dani98664 what gets to me is the fallacy that spam meatloaf and onion dip have been out of the public eye according to the poster.
Try mixing grits and scrambled eggs with fried spam.
Julia Childs wrote "Mastering the Art of French Cooking". Irma Rimbauer wrote "The Joy of Cooking".
While being married, made tons of different types of meatloaf's, lasagna style, stroganoff, taco, cheesey among some of them. At least once a month I'd be asked to make a nice dinner for the ex husband with meatloaf.. he liked to take the extras, if there was anything left, to work the next day... so not sure why people are saying that meatloaf went out of style... Know tons of people eating them.
You said taco and cheesy in the same sentence. When we lived in Arkansas in the 60s the neighbors taught my mother how to make the queso from scratch using a light roux of milk, flour, and butter or margarine. To this day I still make it the same way using the Velveeta of course, fresh medium hot jalapenos, and cilantro. It comes out like cheese gravy and is good on everything from scrambled eggs to hot dogs
@@porkbelly0713 That's not queso but you do you bud.
Back in the early 2000s I had a friend that went to culinary school. He once made meatballs with grape jelly for his brother’s birthday party. I had never heard of anything like that and thought it sounded kinda disgusting. I was so wrong, it was amazing. He even had a vegetarian version where the meatballs are replaced with grounded walnuts. It was also amazing. 😋😋😋
Most of these never should have fell out of favor in the first place. With a couple of exceptions, these are terrific foods.
I still make meatballs for dinner, same as meatloaf and a few others that I used to while being married. I use meatballs most and use gravy and add mashed potatoes and I have food for two days lol
Just like a meatloaf , have it dinner and use leftover for sandwiches .
Julia Child had nothing to do with "The Joy of Cooking." (2:32)
Thanks for pointing that out! Irma Rombauer and Marion Rombauer Becker wrote "The Joy of Cooking". It had lots of easy recipes for new brides who know very little about cooking and for seasoned cooks as well. I still use mine. Julia Child was the one who is recognized for bringing French cuisine to the American public. She was known as "The French Chef".
Idk about nothing. If the movie Julie and Julia is to be at all believed, she and Bertholle and Beck used it as a template for their own cookbook, Mastering the Art of French Cooking.
Absolutely nothing?
@@g-ma_pam Yes, nothing. The Joy Cooking debuted in 1936, The French Chef in 1968. Using as a template, Mastering the Art of French Cooking Volumes 1-2 were from 1961. Sorry....
@@jeffreybrown4015 Yes!! I saw the movie and don’t know why that detail totally slipped my mind, thanks for the reminder 😁 But why are you sorry?
Or how hipsters and the upper class rediscover foods poor people still eat and never stopped eating, and how they’re gonna charge 20$ a plate for it
When the price of food goes up, the simple meals return.
ain't that the truth. I feel sorry for folks that can't cook
Well spoken, Romani. Well spoken! It's so true.
I never really learned to cook until I was in my forties my mom had nine ten children I don't understand how she didn't cook we had beans and potatoes everyday
"There's always room for Jell-o"
Meatloaf never left my life. It is one of my absolute favorite meals.
Mid-20th century restaurant food is totally my groove. I'm making steak Diane this week, actually. I make it often. Dishes like steak Diane, lobster Thermidor, chicken a la king, coquilles St Jacques, chateaubriand, etc., are fun to cook and absolutely delicious. And let's not forget desserts! Cherries Jubilee was mentioned, but what about bananas Foster or crepes Suzette? Yum!
Steak Diane is one of my favorites
Love chateaubriand, lobster Thermador and cherries jubilee. I still make them.
@@khahn68 If you're my age, these are the "fancy" foods from when you were a child, that you only saw when your family took you to a restaurant. I think that's what makes them special. When I was a kid in the 70s, there were still restaurants serving these dishes. By the time I was a teen in the 80s, it was out of fashion. So now that I'm a grown woman, lol, I make them myself. Then I never have to worry if they're "in fashion," lol.
Omg! I love bananas foster.
Actually I just turned 68. I get my love of cooking from my dad and his mom my grandma.
Cherries Jubilee is one the greatest desserts I have ever had. It was non-alcoholic of course. Basically the filling of a cherry pie with vanilla ice cream.
My Grandma made the best Liver and Onions every Christmas. So good my friend tried them and got the recipe from her and makes them every Christmas for their family
Onion soup mix and sour cream dip was a Christmas staple at our house along with home made 'Nuts and Bolts', a far better version of the eventual store version 'Bits and Bites'.
This: Fondue is making a comeback!
Me as a Swiss: Fondue was out?
Herr Benzi ! Wie kann ich Dir da wiedersprechen. They meant Choco fondue I guess. But the American fondue lacks the white wine, garlic and the Kirsch. That's all
@@SwisstedChef2018 In short: They’re missing out on everything that’s tasty 😋 .
Fondue will nevercgo out with me. it's so good
I have made meatballs with grape jelly for decades. Also requested for holidays.
Our home didnt gave up any of these dishes. They were made often.
Started with an onion dip.... but in the 60's, Kraft was making small metal 'tubs' of premixed dips, all that remains is the cream cheese. Anyone can recall the flavor of those dips?. Shrimp... crab... blu-cheese...onion.. GREEN onion... chive....salmon... pineapple.... and a lot more which are hiding in my head, damn meds. Thank you.
It’s actually Lipton’s GOLDEN onion dry mix.
I still make Jello mixed with vanilla ice cream as a easy and delicious dessert.
I never knew that meatloaf left. At least some restaurants have continued serving it
I think Spam is good if you're not disgusted by that icky gel at the bottom of the can. It's especially good as a breakfast meat paired with scrambled eggs. I have had and liked Hawaiian food with Spam.
A coworker of mine has said that the problem with liver is too many people overcook it until it's rubbery. That sounds suspiciously like "You'll like it the way *I* cook it."
Liver was something many of my and earlier generations had forced on us while growing up by well-meaning parents wanting us to get enough dietary iron. However, spinach I long ago read has more iron. Now, I loves me spinach-as my misformed arms and legs, butt cheek, squinty eye, bad posture, pugnacious tendency and anorexic, pickle-nose, loudmouth, slutty girlfriend with humongous feet will attest.
Meatloaf never went anywhere
Welsh Rarebit totally needs to make a comeback. Spam actually really is good in a taco.
When I was a kid, if Mom served liver and onions I assumed I'd been bad and was being punished. BLECH!
Every Wednesday night we had liver and onions. I used a whole bottle of ketchup to kill the taste. No one had onions because my liver was smothered in them.
I can't even stand the smell ,let alone the taste. YUCK, no thanks.
Me too ..gag
WHO decided on all these comebacks? Records and turntables? Film photography? Who decided??
At a guess, id say it was curious people who wondered what the fuss was all about and gave it a try
Baked Alaska also should be lit on fire, it is amazing!
We still eat jello at our house it a cool summer treat. We even use set favorites in making homemade jellies and jams.
I love meatloaf best comfort food
I once went on a date in high school and took the girl for dinner at Lyon's. This was class for a high school date. She looked at the menu and said " I hope you'll still like me, but I have to order the liver and onions". Like her? I wanted to order the same thing too! We both ordered it! It was high school love....and the answer to your unasked question is yes, but it didn't last.
Only in the USA would « top » chefs bring dehydrated supermarket onion soup mix in their restaurants instead of actually chopping a real onion. Yuk. To a French person, this is the same as scribbling crayons on the walls of the louvre.
And then I saw the bit about spam in haute cuisine restaurants instead of actual ham. Vomit inducing.
And then to top off the absurdity : fondue became dodgy.
Only in the USA.
some of those never went anywhere but are only made on rare occasions for example Liver & Onions is used to give people with low iron levels a quick boost. Lipton Union Soup Mix can also be used in Meatloaf to keep it moist while cooking. there's several that are perfect for a rainy day
As a kid going to my grandmothers Sunday dinner in the 70's I'd eat this "strange" tasting steak and didn't realize until years later it was liver.
My family was poor in the 80’s. We ate liver and onions quite often. As a kid I loved it, I got very sick of it by the time I was about 10 years old. For decades I couldn’t hardly stand seeing liver in the meat case at the store. I’m actually kinda craving it now… must be low on iron. Lol.
The soup mix helps keep the meatloaf moist? I never knew that!
@@csymindspring The cake is a lie.
My dad typically hated meatloaf but one of my aunts - his oldest sister - brought my mom this recipe she found for a frosted meatloaf bake! That is frosted with a layer of potato buds mashed and shredded cheese on top! Haha! He would eat that!
i grew up with my mom making liver and onions all the time. Liver is always nasty. But luckily I'm allergic to onions so I never had to eat it.
I don't think meatloaf, spam, the meatballs or onion soup dip went away
I grew up in the sixties and never heard of steak Diane or meatballs with jelly. Meatloaf never went away and remains one of my favorites.
My mom made Jelly Meatballs but added a vinegar base like Kraft BBQ Sauce and called it "sweet and sour" meatballs.
Worked for me as a kid.
Julia Child didnt write Joy of Cooking
Mom has always made our onion dip with canned crab meat in it.
I've been eating a lot of these since the 60's and never stopped. Spam is great with Velveeta in potato soup as well as straight out of the can.
Liver..yuck.
I lost my copy to make the sausage balls and grape jelly. I wish I had it again.
Ahh...
So many "comfort food" moments.
Loved Liver, but with mashed potatoes and cream corn.
Had to be calf liver though.
What? Joy of Cooking was written by Irma S. Rombauer.
Sunday dinner at my grandparents house if we were having meatloaf we'd ask if Pop or Nonna was making it? Pop would make a meatball loaf, Nonna made "real" meatloaf. 😂
Fondue is a common dish in Switzerland. I ate fabulous fondues in many restaurants some with truffles. Americans don’t get out much. We’re not the center of the world. You haven’t had a frankfurter until you ate them in Germany and Austria and Switzerland . Even Northern Italy, near the Swiss border has wonderful franks. And what’s “daddy” about Meatloaf? My Italian-American’s friend’s grandmother made divine meatloaf covered with bacon strips. Wow. What’s wrong with homemade franks and beans, not the overly sweet canned ones?
I've always loved liver and onions... it's so meaty.
"Our great-grandparents". How old are you? Three?
I love my mother’s Brown Sugar Meatloaf. However being a type one diabetic I use Splenda Brown sugar. Yummy 😋
I love all of these except liver and onions.
Baby beef liver medium rare with bacon and fried in the bacon fat, one of my very favorite meals.
Grape jelly meatballs? Red currant jelly and Dijon mustard meatballs for the win!!!
Anyone remember tomato jello, mom would put celery, I think I liked it but that was a long time ago.
Nice shares ♥️
I don't think fondue is returning due to a pandemic. 🤔
There was also a scene in an episode of "The 70s Show" where a fondue Party went a bit awry.
I will pass on liver and onions 🧅
I had liver and onions, in a restaurant, a couple of times. Not had.
Meatloaf, SPAM, and Liver and Onions are heaven! (I like beef liver. Not chicken.) I still make meatloaf fairly often. I'm a little proud of my sauce. 40% Colman's mustard rehydrated from powder, 40% ketchup (Heinz, Hunt's, or Kagome. Kagome mustard is terrible, but their ketchup is good.) 20% Thai palm sugar. I put a layer of bacon rolled up on the inside. On the outside, the grease would make the sauce run off and collect below. The bacon grease does wonders for the onion, green, yellow, and red peppers that I put inside. 4-cheese blend from Costco, plus bread crumbs and an egg!
Where did they get their "info" about Spam? True it's big in Hawaii but all the Pacific islands never stopped lovin them some spam. One of my favorite spam recipe I got from a little Mexican lady.......
What did she get wrong about Spam? She was right about it's history.
@@tomcarl8021 she made it sound like Spam was all but forgotten after WW2. It may have gone out of "style" here but has always been popular in the Pacific Islands, not just Hawaii.
I made meat loaf yesterday. Also love liver
Ice cream cake! Ooooh yeah! They were big when I was a kid in the 80s, but you never hear about them now. I'm sure they're around, but they just don't seem as popular these days
"Just what is SPAM"? you may ask....I'm making a comeback BABY!
02:31 - You made a BIG mistake.
"The Joy of Cooking" was by IRMA S. ROMBAUER. It had nothing whatsoever to do with Julia Child, who specialized in French cooking, and never mentioned Jello salads in her French Chef cookbooks, because Jello salads are American, not French.
Hey, if you think bringing back recipes from the 1960s is weird, try some of the recipes from Ancient Rome or Medieval Europe on Tasting History, or the 17th century recipes from J. Townsend. Nonetheless, fondue, Steak Diane, Cherries Jubilee and Baked Alaska are all delicious, and so is my Nana's Maple Mousse (which is made with an unflavoured gelatine, rather than with Jell-o) although I would only reccomend them for very special occasions, as they are extremely rich dishes...but really, you can always burn off the excess calories by being physically active, as people were more inclined to be back then than they are today.
Shred a can of spam original like shredded cheese. Half cup of mayo, some shredded cheese and some chopped peppers, green onions a bit of what ever your favorite seasoning are. Roll into meatballs. Brush with egg and deep fry. Great meatballs for a football game or just an appetizer/snack.
uh, no…
@@suecastillo4056 why not
@@monmixer I’m sorry it just sounds not good to me… I truly meant no offense… honest… I probably should’ve not posted that reaction… I’m sure they taste really good with some mashed potatoes and barbecue sauce! Now I’m really really sorry… forgive my rudeness❣️😉‼️
Or watching a Cheech and Chong movie
JUST GOES TO SHOW WHAT GOES AROUND, COMES BACK AROUND.
Liver and anything always made me gag, but I simply avoided Jello.
I love meatloaf
Now who can hate Spam.
I can 🤢
I'm 67 now, I never ate Spam growing up and never will
Me… ick…
if you’re of a certain ethnicity or live in certain parts of the world, spam has always been huge…. so this is very US/white centric
Lol white Americans invented spam lmfao.
Liver and onions and Spam always have been and always will be on my menu.
I grew up in the 1960's and liver and onions was never popular.
My mother made liver and onions along with many other things. I learned to made L&O in the 90s when I was pregnant and my dr. prescribed it once a week because I had an iron deficiency.
Poor you! It was all over, how did you miss out?!?!
@@annek1226 Lucky I guess lol
Nice movie about foods
As a kid I tried to not like Liver and unions. The name alone said, ,"Do not like", but I never really could and never did. But it is something to have only once in while not every other night.
Ppl from the south pretty much eat anything. From skunks to road kill. Armadilla is how they say it? Lol
When my uncle seen a crawfish boil he said why are the idiots eating the bait🤣😂🤣
@@hellhound1389 DEAD!!!😂🤣🤣🤣💀⚰️💯
The biggest American culinary sin was savory Jello salads 🤮
Anything sweet with Jello 👍
I have a 60s Cookbook seen I'm the movie Rosemary’s Baby!!!! Yikes
jell-o really never left Utah or places like Minnesota
Never stopped eating jello spam or meatloaf while I do like some pate fried liver and onion is just awful not the taste the texture
Jello spam? 🤢🤮🤢🤮☠
Make a meatloaf. Put it in the oven with Squash and potatoes. Everything cooks in the oven.
Why do half your videos seem to be the opinion of a closed off individual that believes they know what they're talking about in every case with or without the experience to back it up? And they are often wrong. Ice cream cake (especially baked alsaka) as far as I know never fell out of some level of popularity. This reminds me of the episode where no one eats sloppy joes anymore. I am certain there are other cases of this that are regional in their perspective.
I had sloppy joes recently. And the stores sell out of Manwich sauce regularly. They still sell tons of the sauce so people must be eating them.
All of that was horrid, though much better than the stuff from the 50's. Remember: jello fruit dishes, Kraft foods with industrial cheese and tuna, meat loaf baked for 12 hours, etc.
I know. I'm feeling ill after watching this. All of these people who say they love this food must have had their taste buds poisoned back then and have never recovered.
You’re not going to convince me that the millennial or gen Z is eating liver and onions these days!
I don’t believe that either. It’s disgusting. The only person I ever knew who liked it was my mom. It even has such a foul smell.
There’s no way young people are eating it.
Maybe retirees stuck at home have been asking for it lately.
You don't eat the bread or cheese from the fondue fork. You transfer it to your plate and stab another piece with the niw idle fondue fork and put it in the pot. Eating it from the fondue fork was yucky. Trust me. I was there in the Sixties. I still have my fondue recipes somewhere. A wonderful dip for beef fondue is ground up peanuts, grated coconut and curry powder. I forget the measurements but yummy.
My Mom would make liver & onions once in a while, we were little kids and really had no choice but to eat it, until my Dad told her, don’t make this again…I don’t like it. LOL she never made it again.
the meatloaf history is only vaguely correct.
Meatloaf never went away.
1:14 ooooooorrr- shist-errrr sauce. Must be that secret ingredient 😒
what about the Airline Breast?
Oh goodness. Tomato aspec. Gross!
Great information, but the narrators voice is so annoying...!!
Jello salads and aspics are just plain nasty.
Liver and onions? Really???
Is this Brie doing the narration?