I grew up in the 70s with casseroles that would make your god cry.
If I’m diagnosed with cancer, I’m blaming old-timey cooking. Some things should be left in the past.
Both my grandmothers were great cooks. I guess I had a lucky childhood in that regards.
I grew up on shredded carrots in raspberry jello. Both the texture and the taste left a lot to be desired lol
Here's another thing, they used to cook the shit out of food. Not burnt? Can't serve it. And don't get me started on ketchup. On your steak? Seriously?
Both my mother, and my mother in law will not eat a steak unless it is well done. Even when it is cooked well done, they have been known to microwave it after just to be sure.
My mother burnt cookies. Every.damn.time. I thought she was just bad at it until a year ago my dad burnt his toast. I asked if he liked it that way. Yup. She burnt things because he liked it that way.
mormons got it covered lol. there's a fair bit of survivorship bias here
The Jello thing must be American.
In the UK we made everything with potatoes and Spam.
A lot of people really don't want to admit that their family recipes are trash.
yeah, depression / ration era cooking for anyone not of reasonable wealth was pretty bad, and they stuff they dreamed up on the far side where they were no longer rationed.
My grandmother took a pack of 15 bean soup, added butter beans and lima beans, the broth was basically butter with a touch of milk/cream and a touch of salt. Then a dish of Mrs Weiss kluski noodles also served in butter occasionally with a little chicken. My father always raved about it.
Funny part, she always complained about how long it took her to make the noodles, told us all they were hand made. After going up there for over a decade, one day she left the bag in the sink. That dinner was a HOOT
In her defense, we're quickly approaching the point where the only food we'll be able to afford is depression era food. Welcome back to splitting one streak between 7 people and water pie.
Yeah, even just having more different ingredients and spices available makes those recipes of old somewhat obsolete. But then you also have the internet to tell you all kinds of new recipes, so if the local cuisine isn't great to begin with, it is easier than ever to not bother with it.
Utah, is it?
And here I am in Spain, laughing, and crying, and barfing a little in my mouth.
Mid-century recipes were buck wild. People who'd grown up with six ingredients suddenly had access to exotic raw materials like cheese from Switzerland, and they were doing mad science in a casserole dish. It was fusion cuisine from people who would not recognize sushi as intended for human consumption.
This is my grandmother's recipe for ribs, which means it's 1950s American suburban cuisine. It's not high culture... but it's not bad, and you'd never try it otherwise.
Par-bake 5 lbs of pork ribs, in a deep pan, in the oven, at 325 degrees Farenheit.
While that's happening, mix a sauce from the following:
8 oz dark corn syrup or molasses
40 oz ketchup (seriously)
1 small onion, diced
3 cloves garlic
~16 oz canned mandarin oranges (or pineapple)
12 whole cloves
1 cups vinegar (white wine vinegar or apple cider vinegar)
3 tbsp "salad oil" (i.e. some lightly-flavored vegetable oil)
4 oz French's yellow mustard (again, seriously)
1 tsp salt
1 tsp pepper
3 oz Heinz 57 (a steak sauce, similar to A1)
2 tsp Worcestershire
1 tsp Tabasco
3 tbsp butter
Apparently I don't have the intended cooking times on this computer, so you'd have to bodge other recipes for ribs in sauce. Use a mat thermometer and don't worry about it. Basically just get them half-done, then pour on this "Polynesian" sauce, and check temperature / baste every so often. The result is a very sweet, tangy meat, with abundant extra sauce intended to go over fresh short-grain rice. Because I expect my grandmother died without ever hearing the word "basmati." My family stole the basis for this from Good Housekeeping, and they've only sent goons after us, like, twice. Incidentally you get about twenty pounds of ribs per goon.
When I was in high school my older brother brought a cookbook with recipes from around the world. I tried to make couple that were fairly easy to make and was amazed by the taste. I couldn't believe food can have that much flavor. I later realized it's not that the recipes was so special. My mother's food was simply very bland. Not bad, but it was just variations of salt and sour. I don't make or miss any of her recipes. She makes very good deserts tough.
People tweeting stuff. We allow tweets from anyone.
RULES:
