Posted on 11/26/2020 4:39:22 AM PST by mylife
The year is 1950. The Thanksgiving table is set, and before your growling stomach lies a cornucopia of show-stopping dishes: tomato aspic, jellied turkey vegetable salad, creamed spinach and whatever “cranberry surprise” is (yep, there’s mayonnaise in it).
Celia Sack, owner of Noe Valley’s 11-year-old Omnivore Books on Food, is a connoisseur of vintage recipes like these. Formerly a rare-books specialist at an auction house in San Francisco, both her personal collection and her in-store collection of antiquarian cookbooks are extensive.
So when I waltzed in one drizzly San Francisco afternoon with a strange request, Sack was more than prepared to help. I was embarking on a journey most would never choose to take: Instead of leaving the gelatinous monstrosities of ‘50s American home cooking in the past, I was determined to revive them.
With Sack’s help selecting a menu, I planned to test the boundaries of friendship by serving these dishes in an impromptu “Friendsgiving.”
(Excerpt) Read more at sfgate.com ...
One year, early 1980s, some local company had some heritage turkeys, “all natural”, and it was pushed big.
So, my mother bought one that year, and the company used an ink that bled through the packaging staining the skin.
She was ticked that after paying a premium price per pound, she had to cut off that portion of skin before cooking.
Never again, she stuck with the national producers ever since.
Recipe and a History lesson. Parthian Chicken.
https://www.youtube.com/watch?v=6LynenQ5h2Y&vl=en
Desert, Everlasting Syllabub.
https://cooking.nytimes.com/recipes/1715-an-everlasting-syllabub
Stuffed sheep’s head. The eyes are suppose to be the best part.
So it’s the “White Rabbit” of food, then....
Achh! That is horrible.
Same here, my mom was an excellent cook. No green bean stuff. We usually did Thanksgiving at my maternal grandparents’. No green bean stuff there either. Grandma made real mincemeat pie. Never passed my lips. Another yuck. Grandma had homemade bread always. Yum!
Alot of foods I did/do not like for Thanksgiving, not even turkey. We are having roast chicken for meal #1 and ham for meal #2. Planning for leftovers at our house.
After the nuclear war, only cock roaches and fruit cake will survive intact.
I know a guy that brought one to work one day.
Cracked the skull open with the blunt end of a butter knife and proceeded to eat the brains.
And you forgot the prized tongue.
They recently found a 100 year old fruitcake in Antarctica that was still edible.
Tomato aspic is delicious.
I bet it is.
It looks quite refreshing and savory.
It gets a bad rap because people think a gelled dish is suppose to be sweet. It should have more a "bloody mary" flavor.
If any is left over, which it usually isn't, it ends up in glasses with a splash of vodka after the kids have gone to bed.
It is sort of like tomato jam. Not good with peanut butter but great on cheesy cornbread and makes a lovely BLT during the winter when fresh flavorful tomatoes are not available.
Where may I acquire this delight?
Well, here come the nightmares again.
I could use a stick of celery to scoop it out. I aint Gene Simmons
LOL!!!!
I grew up in a very etheric melting pot and have eaten many things that most would consider odd.
One holiday thing I love is the feast of 7 fishes.
https://en.wikipedia.org/wiki/Feast_of_the_Seven_Fishes
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