/ck/ - Food & Cooking

[Anonymous No.17877603]

what are some recipes that used to be popular in the past but aren't anymore?

[Anonymous No.17877642]

>>17877603
Hatšapuri

[Anonymous No.17877651]

oysters rockefeller

[Anonymous No.17878316]

>>17877603
Peanut butter mayo sandwiches

[Anonymous No.17878346]

Avocado toast. Boomers used to buy it in cafes and argue with their parents about whether that was responsible budgeting.

[Anonymous No.17878353]

>>17877603
Meatloaf

[Anonymous No.17878379]

>>17878353
I just made meatloaf on Friday. it's still very much popular

[Anonymous No.17878397]

>>17877603
Spicy chicken sandwiches

[Anonymous No.17878409]

[Anonymous No.17878474]

olivier salad used to be at every gathering in the 90's

[Anonymous No.17878487]

>>17877603
liver and onions

[Anonymous No.17878489]

>>17878474
oopsy

[Anonymous No.17878503]

>>17877603
Aspic.

[Anonymous No.17878517]

crab louie

[Anonymous No.17878578]

>Spaghettis poor boys sandwiches
These were everywhere in Oregon and Washington in the 1980s, every mom and pop corner store and retail chain had them available. The Sandwiches were cheap and filling, I preferred mine cold. they slowly went way when Subway and the other sandwich chains took over in the mid 90s. Any other old PNW anons remember these?

Ingredients:
1 lbs of cooked spaghetti pasta
1 1/2 cup of pasta sauce, tomato or cream sauce
1 large whole loaf of garlic bread
3 to 6 slices provolone
6 to 8 fresh basil leaves
1/4 cup of grated parmesan
optional beef meat balls or sliced cooked chicken breast

Instructions
Bring water to rolling boil in a 5 QT pot
Put garlic bread in oven to toast according to package instructions.
Place spaghetti in pot Cook pasta till al dente
In a large sauce pan on low-medium heat, add pasta sauce and meat stirring occasionally until heated throughout
Add the drained cooked pasta to the sauce pan and mix until evenly coated, remove from heat.
On a serving plate lay the toasted garlic bread face up.
On lower half of the loaf using a spoon, remove enough of the crumb to create a shallow channel for the pasta.
Lay the basil leaves and provolone evenly on top half of the loaf and shaking out the grated parmesan on the lower shallow half.
Add the pasta and meat mixture to the lower shallow half.
Assemble loaf halves together and cut into 6 inch segments, wrapping in butcher paper.

[Anonymous No.17878585]

>>17877603
Spaghetti and meatballs

[Anonymous No.17878589]

>>17877603
Trout amandine

[Anonymous No.17878608]

>>17877603
crepes suzette

[Anonymous No.17878620]

>>17878578
>1 lbs of cooked spaghetti pasta
*1 lbs of cooked spaghetti
I think it’s obvious that spaghetti is pasta, anon.

[Anonymous No.17878646]

>>17878578
I am from Idaho, these are still pretty popular in my home town. I have them add bacon to my Cream sauce instead of chicken though. It makes it kinda like bacon carbonara

[Anonymous No.17878656]

>>17877603
(((they))) took this from us aryanbros...

[Anonymous No.17878668]

>>17878620
Spaghetti is a type of pasta, a regional name for all types of pasta, and also a common name for a completed dish. The redundancy is used for clarity, retard. That's OBVIOUS to anyone who's made food that didn't involve a drive thru.

[Anonymous No.17878675]

>>17878487

[Anonymous No.17878676]

>>17877603
Pineapple Upside Down Cake

[Anonymous No.17878691]

>>17878676
love it. still make it

[Anonymous No.17878728]

>>17878578
Bro! these were my go to after baseball practice meal. For $2.50 I could get a spag' sub, pickle and a large Gatorade from Sals Deli. Damn I miss the early '90 and R.I.P. Sal.

[Anonymous No.17878733]

>>17878503
I've always wanted to try aspic, what's it like? Is it served warm, room-temp, or chilled? What's the taste and texture like?

[Anonymous No.17878745]

>>17878733
its just jello that taste like beef or chicken stock. its not bad just nothing to write home about

[Anonymous No.17878783]

>>17878668
Curious. What region uses Spaghetti for all types of pasta? (And not Macaroni?)

[Anonymous No.17879084]

>>17878783
Almost every rural area in the US. If I'm in these areas and someone offers me spaghetti then I have no idea what I'm getting until it's served.
Some places/people have gotten better about just saying "pasta" when speaking in generalities, but will still specify whether or not they're talking about spaghetti frequently(or seem confused if served something more "exotic" than spaghetti).
"Macaroni" is rarely used outside specifics and referring to dishes where macaroni is typically used (mac & cheese, etc) but alternatives are not out of the question.
Very few people will describe something like a penne dish they had as spaghetti, most likely calling it a "pasta dish with penne pasta" or such. It is commonly appropriate to call ANY dish with spaghetti noodles (or spaghetti-like) "spaghetti," especially if it has a red sauce and definitely if it's "and meatballs." Things get muddy when more regional factors and variations are introduced (Stroganoff, etc.).

"Spaghetti" is a abstact, a common noun, like pop/soda/coke.
>red sauce
I'm old and have been around.

[Anonymous No.17879126]

>>17878733
There are different types of aspic. Almost non flavoured ones, the traditional ones made with broth/fond (often pork, beef, veal or from sausages) or even sour version made with vinegar or noble version with white wine. It's mostly served cold as the aspic would melt if you heat it up.

[Anonymous No.17879157]

>>17878668
You are so full of shit. Go ask a hundred random people on the street what they think of if you said spaghetti and 100/100 would say the same thing.

[Anonymous No.17879183]

>>17878608
I had that one time as a kid at a fancy brunch buffet. It tastes like shit because it tasted like the alcohol they used. Alcohol doesnt belong in food unless its beer brats.

[Anonymous No.17879196]

>>17879183
Terrible taste.

[Anonymous No.17879197]

>>17878578
Why not just eat a plate of pasta and meatballs with a side of garlic bread? Amerifats always over complicating things

[Anonymous No.17880010]

>>17878346
>Avocado toast
Sounds 1. inexpensive and 2. blend despite having lot of calories

[Anonymous No.17880096]

Not a recipe, but alfalfa sprouts used to be trendy af in the 90's, but there were a couple high profile cases of foodborne illness spread through sprouts that made them fall out of favor.

[Anonymous No.17880118]

>>17880010
In my experience it invariably involves a mild guacamole rather than just avacado and usually a vegetable(s) too. I like it with red onion, pepper and balsamic reduction.

[Anonymous No.17880149]

>>17879157
I love it when people forget about the existence of niggers kek

[Anonymous No.17880163]

>>17878346
>Avocado toast.
Good way to use avocados when they are overly ripe and turning to mush. I just mash the avocado with a spoon, add sesame oil and salt then spread on toast.

[Anonymous No.17880166]

>>17879197
Oh let me just walk around with my fucking plate of spaghetti and my cutlery. Maybe I'll attach a table to a sling I can wear around my waist and neck.

You fucking twat.

[Anonymous No.17880177]

>>17880166
dont act as if a sandwich over stuffed WITH FUCKING SPAGHETTI is some convenient thing that wouldnt be slipping and sliding out all over the place

[Anonymous No.17880192]

>>17880177
Not if you've got actual adult male hands you can wrap around your goddamn sandwich, dipshit. It's not Danny Phantuccini, it can't go ghost and phase through your fingers.

[Anonymous No.17880200]

>>17877603
how far in the past?
pretzle buns were all the rage ~10 years ago
haven't seen anywhere serving them at all anymore

[Anonymous No.17880205]

>>17880192
just shut the fuck up dude, no one wants your state's shitty idea for a sandwich, no one with a single functioning brain cell would think walking around with a pound of spaghetti smashed between two rigid slices of bread is a good idea. you got owned.

[Anonymous No.17880225]

>>17878578
Thank you smart guy, for the in depth instructions for throwing pasta and marinara on a fucking hoagie roll

[Anonymous No.17880229]

the humble shit on a shingle

[Anonymous No.17880269]

>>17877603

Chicken kyiv

[Anonymous No.17880323]

The BLT, club sandwich or anything with liverwurst.

[Anonymous No.17880428]

>>17878608
good one. anything served tableside like that with burning alcohol is hard to find nowadays, it was every restaurant in the 80s. steak diane, bananas foster etc. i guess they stopped doing it for health and safety, either that or people cottoned on that it was literally pointless to the dish, people still love to eat at benihana.

[Anonymous No.17880434]

>>17880166
lmao

[Anonymous No.17880459]

>>17880200
we're in the brioche era now, all restaurant burgers must have brioche by law it seems. its funny, its pretty much the closest you can get to just mcdonald's buns, its sweet and soft just like a mcdicks bun, but its got a french name. I wonder what the next trend will be?

[Anonymous No.17880465]

>>17878316
The PB, mayo, bacon, pickle doesn't look awful.

[Anonymous No.17880474]

>>17878316
for me it's the mayo jigaboo. the mayoboo.

[Anonymous No.17880487]

>>17880459
I hope it's focaccia, probably the easiest bread to make and it makes a great sandwich

[Anonymous No.17880509]

>>17877603
>what are some recipes that used to be popular in the past but aren't anymore?
Depends how far back you want to go, but basically American cookery used to be defined by heavy use of vegetables with animal fats for flavoring, even as recently as the 1930s. We don't really eat root vegetables like turnips anymore (potatoes are more starch than vegetable) and edible flowers are pretty rare. Vegetables used to be an every meal thing, but now you can literally go days without eating vegetables as anything but a garnish or a topping.

Canning and prepackaged food advancements from WWII signaled a kind of culinary flanderization where only certain foods were worth putting in cans and on shelves. This, in turn, created food scarcity where a lot of more traditional vegetables fell out of style because they weren't easy to put into a can or TV dinner. This is why parnsips, turnips, rutebega, and other woody vegetables fell out of style; they aren't suited to mass production. This, combined with expectations for fast food and a shift toward restaurant culture further limited the kinds of foods that we accept. It's like an overton window of food; if you saw parsnip soup at a restaurant you'd probably double take.

Anyway, to answer your question: boiled puddings. They were a clever dessert alternative in a time where most people didn't have ovens.

[Anonymous No.17880514]

>>17880487
I can see it. not like a real flat foccacia with rosemary sticking out of it, but probably a round roll made with rosemary and loads of olive oil, some dents poked in it. similar to the pretzel bun not being a real pretzel.

[Anonymous No.17880517]

>>17878733
>What's the taste and texture like?
It's like jelly but it melts pretty quickly as soon as you start chewing. It's like a spoonful of soup since it's basically solid soup stock holding it together. It's pretty good.

[Anonymous No.17880520]

>>17880509
>parnsips, turnips, rutebega
Are these even any healthier than potatoes? Potatoes are a pretty nutrient-dense starch.

[Anonymous No.17880614]

>>17880520
dont know specifics of the nutrients but they have more taste than most potatoes and in my experience have a tendency to give me the shits. slightly less awesome texture to boot.

[Anonymous No.17880728]

Spinach salad with warm bacon vinaigrette.

[Anonymous No.17880743]

>>17880514
in australia we already have been through foccacia era in 2004 to 2012, every sandwich was on foccacia bread.

[Anonymous No.17880774]

>>17880118
In my mind it's an Alton Brown thing because he showcased a version with marinated sardines on his diet episode of Good Eats and that was way before it was a meme.

[Anonymous No.17880784]

>>17880487
It already had its time in the sun years ago. Pretty sure Arby's had focaccia sandwiches at some point.

[Anonymous No.17880802]

>>17878316
I can taste it in my mind and now I wish I lacked this superpower.

[Anonymous No.17881018]

>>17878578
What is this shit?! I am from Italy and this is the first time I have ever heard of such things. Filthy Amerimutts destroy everything.

[Anonymous No.17881111]

>>17881018
You retards bitch amongst your own regions on shit. I'll break my pasta in honor of you.

[Anonymous No.17881772]

>>17880200
I love pretzle buns so much

[Anonymous No.17881877]

>>17877603
Casseroles of various kinds. They seem to be only kept alive by boomer women now, and even many of them have given up on the hearty casserole. My favorite one that my mom made Was Chicken, rice, green beans, cream of mushroom, some mayo, cheddar cheese, curry powder, wild rice (or noodles), just put it all in a baking dish and in the oven at 375 for like 45 minutes. Really good, hearty, easy to make, but as someone else said regarding lack of traditional vegetables due to canning and restaurants...these are going away.

Casseroles were never a restaurant food, not even at cheap diners. They were always a homecooked meal, often made popular in the mid 20th century with ease of canned ingredients (outside of the chicken, everything the casserole would be canned).

Even something like Green Bean Casserole is something most Americans only eat at Thanksgiving or Christmas. Despite a wide variety of casseroles and often very good flavors, they just don't seem popular anymore

[Anonymous No.17881892]

>>17877651
If anything OR has gotten even more popular I see OR all over the place

[Anonymous No.17881906]

Baked Alaska
https://en.m.wikipedia.org/wiki/Baked_Alaska

[Anonymous No.17881967]

fondue. dont have the recipe

[Anonymous No.17881992]

>>17880205
>btfo
>starts seething and deflecting with personal attacks
Pottery

[Anonymous No.17881994]

>>17880509
>everything is institutional and top-down
Or maybe the results of the industrial revolution meant people were less poor and didn’t have to rely on foraged shrubs they dug out of the forest as much. When offered the choice between beef and cabbage, 99% of people will choose beef.

[Anonymous No.17882003]

>>17881906
I've always wanted to try this. One day.

[Anonymous No.17882028]

>>17878316
I'd would definitely eat a bacon, pickle, mayo and peanut butter sandwich

[Anonymous No.17882033]

>>17881992
Come crawlin out from your mom's basement? Bet it took you hours of trembling and pacing to make that reply

[Anonymous No.17882039]

>>17877603
Chicken Kiev, lots of those weird aspic/jelly things, organ meat

[Anonymous No.17882049]

>>17882033
Not even the same bloke, mate
Just got a chuckle out of watching you bubble and seethe in anger

[Anonymous No.17882494]

>>17879084
Thanks for clarifying that you're mentally retarded

[Anonymous No.17882670]

>>17882033
What's the point in replying when what you have to say is so generic it might as well be a copypasta

[Anonymous No.17882742]

>>17881892
What is "OR" you fucking autist?

[Anonymous No.17882899]

>>17882742
Oyster risotto you fucking spastic swine

[Anonymous No.17882935]

>>17878503
I've never had a Spic before

[Anonymous No.17882949]

>>17878578
Got a spaghetti sub in Seattle recently. Too many carbs to be honest. The noodle is too much. I can see why it's been simplified to just meatball sub.

[Anonymous No.17883022]

>>17878409
Was this a thing anybody ever actually made or just an idea the jello companies tried to shill

[Anonymous No.17883091]

>>17881906
Looks like it's just vanilla cake, ice cream, and toasted meringue. I can imagine what that'd taste like, and I'd definitely have a slice.

[Anonymous No.17883101]

>>17883022
My wife's grandma still makes shit like this. It was a product of the Era. Women were beginning to enter the work force but were still expected to do everything around the house, so convenience foods became a hot commodity. Jello salads aren't actually that bad, but I can't imagine having it every time I want something sweet. Boomers were really cheated by the food industry. Probably why most of them oversalt everything while they refuse to eat foreign cuisine that wasn't bastardized for American tastebuds.

[Anonymous No.17883111]

>>17883101
Adding onto this, i tried making my wife's grandma some pork buns, and she took one bite then pretended to be full. I worked at a nice dim sum place in college, so they weren't poorly prepared. She, like most of her generation, genuinely don't know what good food tastes like.

[Anonymous No.17883143]

>>17883101
>Probably why most of them oversalt everything
Imagine if they discovered spices so all the flavour wouldn't have to come from salt alone.

[Anonymous No.17883163]

>>17883101
>>17883111
>>17883143
Widespread availability of multitudes of cheap spices is relatively recent occurrence, like out-of-season availability for produce. A lot of things we take for granted in supermarkets only dates back 30-40 years.

[Anonymous No.17883185]

>>17878578
why not just put all this in a togo container? its just a spaghettis dinner.

[Anonymous No.17883214]

>>17883163
In any case, if you teleported me to 1950s America, and every supermarket had more gelatin products than spices, I'd move immediately. Even if I have to grow wholespices myself and grind them with a mortar and pestle, it'd be worth it. The shit people from that era ask me to cook for them when I offer is genuinely sad.

[Anonymous No.17883224]

>>17877603
Shrimp cocktail.
Clams Casino.
Turnover cakes.
Baked Alaska.

Like there are modern interpretations but you don't see the originals any more.

[Anonymous No.17883356]

>>17883163
I looked for some old photos and ads and surely at least half of products were in cans

[Anonymous No.17883399]

>>17883224
>shrimp cocktails
Lol I vividly remember those being very popular but I just realised that was over 20 years ago. Fuck.

[Anonymous No.17883572]

>>17881906
Sounds delicious, I'll consider making this next time I have an occasion.
... Or maybe I'll just make it anyway.
>Thompson lived in Bavaria at the time of his discovery, and as the chef thought Bavaria was in Norway, he decided to name the dish "Norwegian omelette".
kek

[Anonymous No.17883640]

>>17881906
>gastrophysicist
what

[Anonymous No.17883673]

>>17878620
Shut the fuck up you pretentious fairy. Go stuff some glitter up your ass as a fancy surprise for when your boyfriend pulls out.

[Anonymous No.17883677]

>>17878676
I make them all the time, you people are very out of touch.

[Anonymous No.17883683]

>>17880205
>>17880192
You two need to just kiss already and shut the fuck up.

[Anonymous No.17883690]

>>17880096
The manure ONE farm grew it in was infected with e. coli. Really fucked up the market, I used to love when my mom put them on my sandwich.

[Anonymous No.17883698]

>>17880323
BLTs and clubs are still in every single restaurant that serves sandwiches, basement dweller.

[Anonymous No.17883704]

>>17878676
this is the cake my wife makes for me every year for my birthday. I only eat it that one time a year and I eat the entire cake because she doesn't really like it. she used to just do a simple box mix and canned pineapple, but overtime has transitioned to scratch made with fresh pineapple, and it's absolutely amazing.

[Anonymous No.17883709]

>>17880269
chicken kiev

[Anonymous No.17883713]

>>17880200
the burger you posted was from wendys and it was their 'special' burger for ages and it just ended sometime in the past year or so when they did the bbq bacon one and the jalapeno popper one and the big cheddar or whatever its called. also the targets and walmarts near me sell pretzel buns as well.

[Anonymous No.17883733]

>>17880096
the Erik's delicafe chain still uses them and puts them in every fucking sandwich. I fucking hated when my old workplace ordered Erik's for lunch.

[Anonymous No.17883739]

>>17880118
>>17880163
>>17880010
yeah, it is bland by itself, you really do need a salt or vinegar component to provide balance. i like avacado + tomato + cottage cheese

[Anonymous No.17883749]

>>17880225
>hoagie

flyover retard detected. its a HERO

[Anonymous No.17883754]

>>17881994
people also prefer HFCS soda and oreo cookies to green tea and carrot sticks. it takes 2 to tango

[Anonymous No.17883757]

>>17878316
are those supposed to be hardboiled egg slices?

[Anonymous No.17884537]

>>17882899
>assumes everybody on the internet can read your mind for when you make up abbreviations that nobody else uses
>calls me spastic
I strongly suggest you get a psychiatric evaluation.

[Anonymous No.17884541]

>>17880229
Chipped beef is great I wish it was more common

[Anonymous No.17884545]

>>17883224
>Clams Casino
Had this not too long ago at a high end resturant and it blew my fucking mind. I would love to see more places offer it.

[Anonymous No.17884554]

>>17881018
I'm not gonna defend a fucking spaghetti sandwich but you fags can't get 2 next door neighbors to agree what the "real" version of a dish is don't > us

[Anonymous No.17884565]

>>17883749
>HERO
Inbred hick detected. It's obviously called a SUB. Why do you think it's called SUBWAY?

[Anonymous No.17884585]

>>17883214
You gotta remember in a single generation this country went from breadlines to fast food burgers and cheap meat every day. Post WWII America was like a nation wide beverley hillbillies situation, people that were raised in poverty then as adults had more than they knew what to with

[Anonymous No.17884631]

>>17884565
It’s hot, so it’d actually be a Grinder.

[Anonymous No.17884638]

Salisbury steak

[Anonymous No.17884645]

Chicken KIEV

[Anonymous No.17884670]

Steak Diane, or really just steaks cooked with a sauce in general

[Anonymous No.17884699]

>>17884670
steak is so expensive that poors (like me) only get to eat a good one a couple times a year.

when you eat steak that rarely, you want to taste it.

[Anonymous No.17884731]

>>17884565
>allowing pedophiles and jews to dictate what your food is called

[Anonymous No.17884733]

>>17884670
love me a nice piece of well done london broil with a generous glob of A1 on it.

[Anonymous No.17884743]

>>17878474
>olivier salad
that shit is like crack. where are you from anon?

[Anonymous No.17885033]

>>17877603
aspics come to mind

[Anonymous No.17885041]

Kig ha farz

[Anonymous No.17885068]

Nobody makes succotash anymore.
>Lima beans
>Diced onions and peppers,sauted
>Whole-kernel corn
>Mix it up, maybe add some sausage or salt pork, and season to taste

[Anonymous No.17885164]

>>17885068
Suckering?

[Anonymous No.17885417]

>>17885164

Win.

[Anonymous No.17885443]

>>17884699
Steaks like Salisbury or Diane are generally cheap cuts aren't they?

[Anonymous No.17885494]

>>17883704
fuc u

[Anonymous No.17885825]

>>17884699
There are many recipes like this that utilize cheaper cuts. Don't cheat yourself anon, there's more to steaks than you know

[Anonymous No.17885855]

>>17877603
Your mum. Used er up were done with that hallway now.

[Anonymous No.17885877]

>>17883704
They're pretty good, but I'm willing to bet most of the deliciousness is from the effort your wife puts into making it. You're incredibly lucky, Anon. The fact someone is there to put lots of effort and love into your special birthday dessert, even though it's not really her thing is beautiful.

[Anonymous No.17885884]

filet mignon? I think people are realizing literally every other cut can be better than it depending on how its prepared and the "lean/low fat" meme is dying out.

[Anonymous No.17885902]

>>17885855
Got eem

[Anonymous No.17885906]

>>17877642
>cheesy bread
I don't believe that's fallen out of fashion at all

[Anonymous No.17886005]

>>17878589
i used to order that at bill knapp's when we would eat there with my grandparents

[Anonymous No.17886011]

>>17880520
unpopular(?) opinion: parsnips are an abomination and ruin everything they touch, reminding the diner only of how far superior their meal would be if the parsnips were replaced by potatoes

[Anonymous No.17886014]

>2008
>not having a panini press

[Anonymous No.17886020]

>>17881994
>>17883754
i'm pretty interested in how simple conceit animating this thread has been converted into a debate on agency versus determination under modern capitalism by you fine fellows. shall we start a new thread on political economy and foodstuffs, my dudes?

[Anonymous No.17886028]

>>17885068
i've seen succotash in some chef-y restaurants in the last few years. it's good eatin, particularly if you have good fresh ingredients. due for a comeback i'd say

[Anonymous No.17886056]

>>17884670
I literally had steak with mushroom sauce/jus on it two days ago. It's exceedingly popular where I live

[Anonymous No.17886119]

>>17877642
COVER ALL OF YOUR HAIR IF YOU ARE WORKING IN FOOD SERVICES FOR FUCKS SAKE!

[Anonymous No.17886126]

>>17879183
>I had that one time as a kid
>It tastes like shit because it tasted like the alcohol
no shit

[Anonymous No.17886131]

>>17883640
food scientist.

[Anonymous No.17886192]

>>17886014
Gadgeto Mr. Genna

[Anonymous No.17886229]

>>17886014
Only younger millennials and zoomers that don't live with their parents don't have a foreman grill

[Anonymous No.17886236]

>>17886126
not him but if the flambe was proper successful shouldn't there be no alcohol taste, just the remaining sugars?

I dont have a lot of experience in food with alcohol, but last time I did it myself I made drunken shrimp with some really flat tequila and it was as good as could be.

[Anonymous No.17886267]

>>17880323
>liverwurst
Just had it for breakfast

>>17879183
>beer brats
What's that? I want to know more

[Anonymous No.17886273]

>>17880200
I miss the ciabatta era bros

[Anonymous No.17886276]

Not necessarily recipes, but things I used to see all the time growing up and almost never encounter anymore,
>thousand island dressing
>poppy seed dressing
>stroganoff
>meatloaf
>cottage cheese as a side
>alfalfa sprouts on sandwiches
>caesar salad with whole anchovies on top (seriously though, why did this stop being a thing?)
>most classical french dishes
>fondue

[Anonymous No.17886287]

>>17886276
>>most classical french dishes
>>fondue
???

[Anonymous No.17886293]

>>17886236

[Anonymous No.17886298]

>>17886287
Fondue restaurants haven't been a thing since the 90's unless you literally live in Eastern France or Switzerland. And half a dozen classical French dishes have already been mentioned in the thread, so I'm not sure how that's controversial.

[Anonymous No.17886304]

>>17886298
>so I'm not sure how that's controversial.
Because not everyone lives in flyover America

[Anonymous No.17886321]

>>17886304
French restaurants and fondue restaurants haven't been popular in coastal cities for two decades, anon.

[Anonymous No.17886331]

>>17886321
Not everyone lives in coastal America either

[Anonymous No.17886335]

>>17886331
>not everyone lives inland
>not everyone lives on the coast
Just say you're not from the US so we can all ignore you.

[Anonymous No.17886414]

>>17877651
Haha. Are you that dumbass that made a dozen Oysters Rockefeller for some study group and no one wanted to eat them because they looked like cow shit in a shell, then you got all butthurt and started a thread and we all made fun of you and then you had to eat a dozen Oysters Rockefeller in a huff? If it is you, hahahahahah what a faggot. How will you ever recover?

[Anonymous No.17886433]

>>17884537
I hate abbreviations as much as the next me, but if you can't figure out that OR mean Oysters Rockefeller after reading a post with a picture of Oysters Rockefeller replying to a post about Oysters Rockefeller then you are a fucking dense cunt, mate.

[Anonymous No.17886438]

>>17881967
I've got a recipe for you
>Melt multiple types of cheese together
>Dip bread in it

[Anonymous No.17886502]

>>17886438
You got it quite wrong. Google it.

[Anonymous No.17886510]

>>17880743
>Trout amandine
Nobody cares about your irrelevent island mate

[Anonymous No.17886511]

>>17880428
>health and safety
No. It’s because it makes save money. No need to train waiters (that will leave within two months anyway) and even with shit food/shit service they can get away with it. Standards are very low nowadays, especially regarding service.

[Anonymous No.17886540]

>>17881906
adding fried ice cream to the 'desserts no-one makes any more' list.
Only place around here that ever has them is the chinese takeaways.

[Anonymous No.17886547]

In France, real coq au vin.
The real one involves not only wine, but also blood from the same bird used for cooking.
My grandma used to make it.

Among things almost completely disappeared in France (unless you go to super fancy traditional restaurants that cost an arm), is anything blood-based, except for “boudin noir” (pork blood sausage, kinda like black pudding) which is the only surviving blood-based food still easy to find.

Offals are also disappearing very quickly, only 2 dishes using these are still easy to find. Everything else is pretty much out of sight.

Beef tongue and veal head will disappear in our lifetime. It’s already almost extinct, only old people still eat these and you can still find these in restaurants located in villages full of old people. In cities it’s nearly impossible to find these.

The list is nearly endless. I recently bought a book from the late 1930s (Larousse encyclopedia of gastronomy) and it’s incredible that I would say easily half of the encyclopedia has disappeared unless you go to a very specific kind of traditional restaurant.

[Anonymous No.17886549]

jubilee of course, in this case bologna

[Anonymous No.17886555]

>>17886547
the only reason coq au vin isn't as popular anymore in france is because less guys are named vin

[Anonymous No.17886557]

>>17886502
No.

[Anonymous No.17886586]

>>17886547
Also most people use regular chicken for coq au vin when it really needs to be a cock

[Anonymous No.17886622]

my grandma used to make Kaltschale when it was hot. It's a fruit soup
>fruit with sugar and lemon juice
>add milk or water
>puree
>add starch
>bring to boil
>serve hot or cold

[Anonymous No.17886624]

>>17878676
O little upside down cake, your troubles never stop. Your top it is your bottom and your bottom is your top.

[Anonymous No.17886662]

>>17886119
He's an actor. That's a publicity stunt.

[Anonymous No.17886666]

>>17881906
>.m.

[Anonymous No.17886672]

>>17886547
Very similar too Germany. Especially the blood dishes. We have Hasenpfeffer (the same as civet) that's pretty much dead, because all the work and ingredients involved for basically trash isn't contemporary anymore. Many other rustic blood dishes like schwarzsauee (poultry gibltes and meaty parures in blood and vinegar) are seen as food from poor times.
Beef tongue costs just the same as roasts cuts so nobody buys them too. Never seen veal head for sale.
Blood and all thise trashy parts are still common in sausages or aspic stuff but these will die out too as most of those are only eaten by old people or in rural areas.
Speaking of old cook books i find it strange that Escoffier served a lot of trashy meat part but served them with very ecpensive sauces that are easily more expensive than the meat itself. I'm also pretty sure that all the fish dishes in his book died out because lent isn't taken as seriously as in prior times.

For Germany i'd say a good example would be horse sauerbraten (but also horse in general). A roast marinated in vinegar for days to tenderize it and weaken the flavour. It's also done with old ass cow meat. Today people just use the relatively young meat you get everywhere.
Speaking of marinades game meats with a strong haut gôut fell out of fashion almost everywhere i'd guess and so did the fitting sauces.

[Anonymous No.17886682]

>>17877603
Everything in this horrible fucking cookbook my mom's social club put together

[Anonymous No.17886684]

>>17886682

[Anonymous No.17886715]

>>17886672
>schwarzsauee
This looks amazing.
Good post. Always good to learn about traditional cooking in neighboring countries. I travel to try these before they disappear one day.

As for veal head, it’s a very French thing. You can still find it, not that easily anymore, but higher end traditional restaurants like to serve these.
It’s basically deboned veal head, rolled, and cooked, served with gibriche sauce (made with mustard, eggs cut in tiny bits, oil, and usually with shallots and pickles). Pic related.

[Anonymous No.17886721]

>>17886672
I don't see Schwarzwurst (Black Pudding) dying out anytime soon to be quite honest Bernd.
I'm 29 and I love it, most people I know actually enjoy a piece of Schwarzwurst to their mashed potato
Not a lot of them like it on bread tho

[Anonymous No.17886727]

Homemade treats with unorthodox combinations

[Anonymous No.17886767]

>>17886547
If it's some consolation, cow tongue is still sold in Belgium, even in big cities.
I feel liver and kidneys are starting to dissapear over here.

[Anonymous No.17886770]

>>17879183
>Alcohol doesnt belong in food
How to out yourself as a tastelet retard in one easy step

[Anonymous No.17886776]

>>17886770
stfu glasslet

[Anonymous No.17886777]

>>17878676
I love this so much, going to have to make one

[Anonymous No.17886787]

>>17886767
Cow tongue is still sold in butcheries, and in large supermarkets (usually on the outskirts of cities) in France. But less and less restaurants serve them. I think it will disappear in my lifetime, and food trends are not getting better over the years.
France has fallen for all the meme foods like poké bowls (last 3-4 years), and now everywhere is “bao” (which triggers me because “bao” is meaningless in Chinese cuisine, but now they just sell “baos”) for a stupid price.

[Anonymous No.17886788]

>>17886787
It's so easy the spot the disgusting p*risian

[Anonymous No.17886790]

>>17881906
This was a staple dessert for parties when I was a kid. Now people only know it as that alt-lite asshole

[Anonymous No.17886791]

>>17886787
Poké bowl and baos also have germany in a tight grip
Especially the area I'm in. It could also just be the very high amount of asians we have but holy fuck I dont need 6 different poke bowl shops when you all virtually serve the same fucking shit

What the fuck are baos even why would I want one I'll just go to Ali and get a fucking kebab - why the fuck are they SWEET

[Anonymous No.17886794]

>>17886788
I live in Normandy, so I don’t know what are you on about. Even pokés are invading Normandy.

[Anonymous No.17886799]

>>17886794
Sure :)

[Anonymous No.17886806]

>>17886791
It’s cheapish to make (the only expensive shit are salmon/tuna and avocado, but they never put a shitload of these), extremely easy (no need to teach) and they can easily overprice it because reasons (actually the real reason is because they remind a lot of sushi, but bigger). I actually did some research about poké and it’s nothing close to the Hawaiian ones. Not saying it’s anything crazy but the key to it is the sheer variety of marinations, while most poké places don’t bother with more than one marination, if they even bother marinating.

“Bao” in the West simply refer to steamed buns with fillings inside. Thing is, same issue with poké, it’s only one bastardized version of it, while in reality there are countless of steam buns.

[Anonymous No.17886816]

>>17886794
on the english plate a norman poke

[Anonymous No.17886820]

>>17886816
don't speak to me british cunt

[Anonymous No.17886828]

>>17886816
kek. Countless sushi joints as well in almost every villages.

[Anonymous No.17886838]

The only restaurants I regularly see tongue are Mexican places and authentic Chinese ones. Chinese restaurants are great because you can eat almost every single part of the animals. I love the way the Chinese cook pork intestine.

On a positive note, my local Wal-Mart of all places has started getting a lot of stuff they would never have had even 5 years ago. Chicken feet, more offal, goat meat.

[Anonymous No.17886908]

>>17886715
>>schwarzsauee
>This looks amazing.
It looks like this.

[Anonymous No.17886945]

>>17880225
don’t be rude to effortposting anons

[Anonymous No.17886957]

>>17880225
Let's see you post a recipe you GOOF

[Anonymous No.17886970]

>>17881877
I recently made a brunch for ~20 people for my mom’s 50th and I understand the casserole now. When you need to feed a lot of people and you’re preparing multiple courses, the casserole is the most efficient way to cook. I did a breakfast casserole, an oven French Toast (basically a casserole), and breakfast burritos whose filling first baked…in the oven. I get it now flyover housewives.

[Anonymous No.17886978]

>>17883704
That’s beautiful anon

[Anonymous No.17887017]

>>17880166
I appreciate you making a drawing for this, goes from retarded shitflinging to blowing him the fuck out.

[Anonymous No.17887025]

[Anonymous No.17887083]

>>17879084
>Almost every rural area in the US calls all pasta "spaghetti"...

No the fuck we do not.

[Anonymous No.17887091]

>>17887083
yes we do. stop pretending we don't on the internet to please filthy foreigners.

[Anonymous No.17887107]

>>17885068
We make this a lot in the summer when the ingredients are cheap, although I prefer green beans to limas in succotash.

I think a lot of the food in this thread still gets made, it just gets done at home now rather than being the thing of the year for restaurants.

[Anonymous No.17887108]

>>17887083
We call it buhsketti

[Anonymous No.17887119]

>>17887091
Shhhhh, I'm trying to look cool in front of the European. They're just so sophisticated and smart, I can't help it.

>>17887108
Buhsketti is specifically made with butter (Great Value Brand Margarine) and marinara sauce (Great Value Brand Ketchup and Garlic Salt). Pinnacle of flyover cuisine.

[Anonymous No.17887123]

>>17878676
my mom makes a killer one

[Anonymous No.17887134]

I love Tuna Casserole but people up here don't eat it anymore but I make it for my niece as part of a grooming regimen.

[Anonymous No.17887142]

>>17877603
For germany: Toast Hawaii
Introduced to germany by Clemens Wilmenrod, it is the typical food when you think of west germany in the 1950s.
A slice of toasted white bread, topped by a slice of ham, a slice of pineapple, a slice of american "cheese" and usually topped by a maraschino cherry (though not in pic rel).
The white bread and american "cheese" made germany think of american culture, while the pineapple was a "exotic" food. It was easy to make, cheap and spoke of a promising future where you could make foods like this at home with the power of globalism and preservation/canning.
Almost every german you talk to who is above the age of let's say 15-20 years old will instantly know what toast hawaii is, but when you ask them when they last had it they probably won't remember, since it has been so long. It's neither obscure or forgotten, instead it's one of the more well known dishes, but noone I know has had one in ages.

[Anonymous No.17887161]

>>17883704
must be nice to be you anon

[Anonymous No.17887217]

>>17887161
Ywnfac

[Anonymous No.17887328]

>>17886908
Presentation could be better but how anon described it sounds great and hearty.

[Anonymous No.17887434]

>>17887217
>Ywnfac
you will never fuck a cow?

[Anonymous No.17887504]

>>17886276
>thousand island dressing
Where do you live? I thought Thousand Island is a standard dressing option everywhere.
>alfalfa sprouts on sandwiches
Salmonella issues took them off a lot of menus
>caesar salad with whole anchovies on top (seriously though, why did this stop being a thing?)
No idea why, anchovy is what makes caesar salads great

[Anonymous No.17887521]

>>17886547
>Beef tongue and veal head will disappear in our lifetime
Beef tongue is still very popular at taco trucks and Mexican restaurants here in the states.

[Anonymous No.17887576]

>>17887142
the OG pineapple pizza

[Anonymous No.17887587]

>>17877603
Schnitzel or goulash

[Anonymous No.17887612]

>>17881906
always wanted to try it

[Anonymous No.17887675]

>>17887587
Where? Because schnitzel and goulash are literally in every single non-chinese restaurant.
And shit ton of these in Scandinavia as well.

[Anonymous No.17887708]

>>17886684
>>17886682

what the fuck this sounds disgusting

[Anonymous No.17887766]

>>17877642
Хaчaпypи is nice and strong. Especially this juicy goodness.

[Anonymous No.17887846]

>>17887328
If this was British you'd be screeching your eyes out and don't lie

[Anonymous No.17887857]

>>17886767
Liver and kidneys are alive and well. Every Belgian supermarket has fresh veal, pork, rabbit, chicken, cattle. Every quality butcher has veal, goose, duck and you can order sweetbread from lamb or veal usually on wednesdays, delivered fridays.

Choesels are far more difficult to find nowadays, only at the abattoir of Anderlecht + a handful of butchers nearby. And 2 of our country's best restaurants.

Eel on the other hand has practically gone extinct. The imported eel they sell and serve nowadays (even in "50 best" restaurants) is nowhere near the quality it used to be.

[Anonymous No.17887895]

>>17882039
Chicken Kyiv*

[Anonymous No.17887935]

>>17887675
I'm in Canada, and outside of polish/german type "ethnic restaurants" it's not too common. And these ethnic restaurants aren't in most part of the country.

Luckily I make it at home.

[Anonymous No.17887936]

>>17877603
>what are some recipes that used to be popular in the past but aren't anymore?
shepherd's pie

[Anonymous No.17888346]

>>17887857
Not just eel, more and more of our fishermen in general are quitting.

[Anonymous No.17889926]

>>17886335
>so we can ignore you
>Replies to everyone that doesn't worship his country with obsessed/rent free posts
Good one sharty

[Anonymous No.17890177]

Herring under fut coat
Liver and onions

[Anonymous No.17890231]

>>17878397
I think the issue was nearly every single one tasted the same.

[Anonymous No.17890236]

>>17878783
SW Ontario here
Spaghetti specifically means 'any kind of pasta in bolognese sauce'
Macaroni isn't used but Mac and Cheese is any pasta in a thick cheese sauce.
Penne and Lasagna are the only two that remain their own thing.

[Anonymous No.17890241]

>>17886267
A beer brat is just a bratwurst that you cook by boiling in beer. Generally you briefly grill them, or pan-fry them in fat, first to get some browning on the skin, and then you boil them in a cheap beer to thoroughly cook them. The brat absorbs some of the flavor of the beer. Served on a bun with mustard and possibly other toppings, it is a common meal at summer gatherings in the German-settled parts of the American midwest.

[Anonymous No.17890297]

>>17889926
>replies to everyone
No, it was just you.

[Anonymous No.17890328]

>shrimp or crab louie salad
>martinis (drink these all the time but never see others ordering them)
>bacon was everywhere in 2008-2010, still popular obviously but it's not a meme
>tomato sandwiches

[Anonymous No.17890389]

>>17882742
Clearly, since he was replaying to an oysters rockefeller post and since he even included a pic of oysters rockefeller any non-retard would quickly deduce that OR stood for oysters rockefeller. Man, you sure are a retard. Who reads the internet to you? Your special needs teacher probably

[Anonymous No.17890509]

>>17877603
Toaster pizza "sandwiches."

[Anonymous No.17890540]

>>17877603
sun dried tomatoes because companies started putting them in oil and it was nasty

[Anonymous No.17891057]

>>17878409
jello salads are good with fruit but with vegetables you're out of your mind

[Anonymous No.17891072]

>>17880166
lmao cute drawing but you're arguing in defense of a spaghetti meatball sandwich like it's the most convenient thing to eat lol

[Anonymous No.17891085]

>>17887083
pasgetti

[Anonymous No.17891113]

>>17890389
lmaoooo bro this guy straight up roasted this guy >>17882742

[Anonymous No.17891207]

>>17881906
Baked Alaska is tasty, but it's one of those foods where the taste isn't worth all the extra effort for regular eating. It is the sort of dish where the extra effort is well worth it if you're hosting a party because everyone enjoys seeing a flaming dessert.

[Anonymous No.17891258]

>>17878316
...what?

[Anonymous No.17891345]

>>17878409
I was gonna post this.
What was wrong with people from the 1950s?

[Anonymous No.17891456]

>>17887161
That's what you get for being fat.

[Anonymous No.17891486]

>>17886267
It's genuinely the best thing to come out of the midwest. Use PBR if you want max authenticity. The beer actually sweetens a bit after the alcohol cooks off.

[Anonymous No.17891503]

This atrocity thankfully seems to have gone more or less completely extinct after haunting Finnish tables from the 1970s to the late-1990s/early 2000s. Nowadays, the only places where you see elbow pasta boiled in milk mentioned in any serious capacity are tabloid articles about formerly popular foods.

[Anonymous No.17891661]

>>17891503
Oh shiet, my grandma made it for me when i was a kid. I think she also added honey

[Anonymous No.17891665]

>>17891113
kys newfag

[Anonymous No.17891671]

>>17890389
>>17886433
I was high ok, that other guy is still a spastic though

[Anonymous No.17891696]

>>17891503
is also was a thing in Russia

[Anonymous No.17891713]

>>17878316
>The fattiness of the fat offsets the fatty fatness of the other fat.
Imagine the putrid double wide shit you would take after eating this.

[Anonymous No.17891718]

>>17891503
Get filtered pleb

[Anonymous No.17891721]

>>17878353
Meatloaf is the culinary equivalent to that heavy but cute chick you hook up with on occasion. You aren't going to show her off but you'll smash it like a horny chimp behind closed doors when your roommate is out of town.

[Anonymous No.17891722]

>>17878316
It is actually decent.
No, I'm not an amerilard and neither I'm fat

[Anonymous No.17891743]

>>17880200
I miss pretzel buns. I hate pretzels but the bun version is delicious.
>>17886273
Ciabatta fucking sucks. It tastes like a bad sourdough and is nearly impossible to chew through.

[Anonymous No.17891748]

>>17883709
Chicken cave

[Anonymous No.17891774]

>>17887108
round these parts we call it "spagerty"
t. Iowan

btw if you are looking for organ meat/weird cuts just go to small town non-chain grocery stores or call around to a meat locker until you find what you want. i got a large amount of beef tongues for very cheap that way. if you go to a farmer's market and talk to the people with a few coolers full of meat they will also likely be able to point you in the right direction. it is also good to support local producers and it never hurts to make friends with farmers.

[Anonymous No.17891775]

>>17887434
haha! that's what you think
t. iowan

[Anonymous No.17891779]

Ambrosia used to be extremely common and at every family get together and I found a recipe in nearly every cookbook I've found from the 60s. Maybe it's where I live but I haven't seen that in years.

[Anonymous No.17891787]

>>17890241
don't forget the onions. key part of the beer brat experience are the onions carmelized/sauteed in beer and sausage drippins. with some mustard and/or homemade coleslaw, german potato salad and sweet corn on the side. mm mm mm the taste of summer.

[Anonymous No.17891796]

>>17891779
ambrosia and other similar sweet "salads" are still pretty common at potlucks/church dinners etc in the midwest. i'd say there is a better than 50% chance you will see something involving marshmallow fluff and or whipped cream in a bowl or casserole pan at any communal gathering involving food in the midwest especially if it is at a picnic shelter in a public park, a public school or church
t. iowan

[Anonymous No.17891820]

>>17891796
Must be the east coast ditched such a thing in its quest to become uppity over the decades.

[Anonymous No.17891885]

>>17887142
No joke i would demolish this.

Im gonna make some soon.

[Anonymous No.17891925]

>>17886547
It's food survival of the fittest. Only the best tasting dishes and foods have staying power.

[Anonymous No.17892013]

>>17891774
I'm also from Iowa (Davenport) and I've never heard anyone call it spagerty

[Anonymous No.17892014]

>>17886838
>I love the way the Chinese cook pork intestine
You eat poop. You expect people to care about what you say when you literally eat pig shit? Gtfo with your gross poop fetish.

[Anonymous No.17892130]

>>17877642
Where I live there's at least two bakeries within 2 mile radius which make those, including the egg goodness >>17887766 posted. Absolutely wonderful food.
>>17878346
>muh boomers
Avocado toast is millenial staple, what are you on about?

[Anonymous No.17893243]

>>17890241
>>17891486
>>17891787
I'm German and I've never heard about anything like a beer brat, so thanks for the explanation. Actually, it doesn't sound too bad. Gonnav give it a try next time

[Anonymous No.17893364]

>>17886273
my county seems to still be in the Ciabatta era it seems

[Anonymous No.17893463]

>>17893243
Good luck krautbro, don't forget to post results here.

[Anonymous No.17893496]

>>17883704
fresh pineapple is dog shit, you got to get that that cand stuff and them put a troch to it to make it a little chard and camrelized. Your wife is nigger tier.

[Anonymous No.17893525]

>>17882935

[Anonymous No.17893602]

>>17880200
You mean rubber buns?

[Anonymous No.17893609]

>>17883709
Goddamn right.

[Anonymous No.17893636]

>>17887895
Faggot.

[Anonymous No.17893840]

>>17888346
Shame, any reason why?

[Anonymous No.17893848]

>>17877603
Chili & Sea bass

[Anonymous No.17893932]

>>17885068
Only place I've ever been that served succotash was the Bloomberg employee cafeteria. Was okay.

[Anonymous No.17893956]

I feel like meatloaf at restaurants is kind of hard to find. The only places I ever see it are diners. It sucks because a good homemade meatloaf with a glaze from scratch is good as fuck.

[Anonymous No.17893974]

>>17878676
I make one of these every couple weeks for get togethers with friends. Always makes people happy.

[Anonymous No.17894001]

>>17886622
This looks BASED as a summer soup.

[Anonymous No.17894021]

>>17886622
So she'd make it when it was hot, but you're saying to serve it hot or cold? Why not just cold? She sounds like a really batty old bitch

[Anonymous No.17894036]

>>17886540
deep fried ice cream is the shit. best dessert when I go to my local chinese place

[Anonymous No.17894152]

>>17878578
Dint read lmao. If you’re over the age of 30 you don’t belong here

[Anonymous No.17894856]

>>17885068
I need to make succotash. I like all of those ingredients.

[Anonymous No.17895060]

>>17887142
disgusting, almost worse than the song

[Anonymous No.17895106]

>>17894152
I'm 47 and I'll be here long after your death.

[Anonymous No.17895115]

>>17887766
The heat from he bread cooks the egg

[Anonymous No.17895120]

>>17891503
I had these as a Kid in Eastern Europe in the 70s, though we were of German descent an noodles in sugary milk were considered a German food.

[Anonymous No.17895125]

>>17887142
Just bought the modern version yesterday, cheese is better.

[Anonymous No.17895134]

In Spain practically anything with blood(chicken or pig) has gone extinct in the past 20-30 years.
I remember grandma preparing fried curdled pig blood and being tasty.

[Anonymous No.17895155]

>>17878676
Gelatin based fruit cakes are generally pretty rare these days, very 70s

[Anonymous No.17895194]

>>17895125
I mean the "hawaii" flavor profile of cheese+pineapple+ham is definitely not forgotten in germany, pizza hawaii is something that I still see occasionally. But specifically toast hawaii is something I rarely see anymore.

[Anonymous No.17895229]

>>17886005
Looks like the kind of joint where Jews and Blacks were not welcome.

[Anonymous No.17895247]

>>17895155
They sell them at the grocery store here so they can't be any rarer than other in store cakes.

[Anonymous No.17895252]

>>17893840
The fuel prices being astronomically high are playing a big part in it. Sailing out actually loses them money.
Another part is that fishing is not that attractive for the younger generations meaning the older ones don't find suitable successors anymore.
There's more reasons but i think those two are the most prominent ones.

[Anonymous No.17895327]

>>17878728
Man RIP Sal, he sounds like a real one.

[Anonymous No.17895539]

>>17881906
I had it once ten years ago on a cruise. it was delicious

[Anonymous No.17895552]

>>17886229
>that don't
george foreman grills are way more useful for young people that don't live with their parents though, they'd be more likely to have one

[Anonymous No.17895763]

Almost every older person has a Foreman grill. Old people love accumulating tons of crap in their houses.