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annagybe

(website)

Veteran

http://www.bonappetit.com/reci.....on-appetit

Though the shrimp tree is kinda awesome

9 years ago

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12 replies

Latest reply was from annagybe

kellygirl

Veteran

Omg, so funny! Those are the most unappetizing dishes I've ever seen (blue cheese mousse and see though Waldorf?) Gave me a good chuckle, Anna! Thanks.

9 years ago

doubleh

Veteran

I was counting down the minutes till lunch until I saw this...thanks for staving off my appetite! lol. Until the waldorf jello I thought ambrosia salad was the grossest thing one could eat.

9 years ago

catgirl

Veteran

http://www.candyboots.com/wwcards.html

These will make you laugh till you cry - read the comments - and the hover links are key.

9 years ago

Mary Beth (formerly LBD)

(website)

Veteran

The Fruit Cake Tree and the Artichokes Italian looks EXACTLY like the stuff my Italian aunts used to make when I was a kid. Back in the 70's. So obviously these things were popular back in the day.

And as a kid, I remember reaching around festive treats like this to get to the cookies.

My mom had some teenage girl book series she read when she was a teen back in the 60's, and one of them mentions a variant of that seven-layer sandwich cake, made with - are you ready for this? - tuna fish. And cream-cheese 'frosting'.

I think we should start hunting for popular-ish contemporary recipes from today, that will make people cringe in 30 or 40 years

9 years ago

K.M.

Veteran

Those are great! Hilarious. But is it weird that I'm a little bit curious to taste some of them? Not because I think they'll be delicious, just out of curiosity!

9 years ago

anne

Veteran

Not weird. And some of those ideas are still around. Just recently someone on the Gluten free thread was talking about a pizza with a meat base.

And Philadelphia cheese, who always have recipes on their packets, has one for a savoury cheesecake with smoked chicken in it, that I have always thought looked rather yummy and would like to try making.

9 years ago

Echo

Veteran

OMG, Una, that's a scream! I was doing okay until I hit the "Fish Balls" one. I'm worse than a middle school boy.

9 years ago

Adelfa

Veteran

This is my fave. Lemon jello mixed with mayo, chopped hard boiled egg, chopped celery, and beef--plus other stuff! I was actually served this once, three days running because nobody would eat it!
http://www.cooks.com/recipe/s3.....salad.html

9 years ago

abc

Veteran

Funny! I have some vintage printed armor meat recipe pamphlets I can't seem to let go of for the chuckle factor as well as some diagrams of cows and the cuts of meat. I think they are all from the 60s-70s. Isn't it funny how tastes change and mature?

9 years ago

K.M.

Veteran

Anne, if you make that savory cheesecake, I want to know the results! I'm very much into savory versions of usually sweet things and vice-versa.

I must also say something re: seven-layer sandwich cake. I don't know about that particular one, as I'm sure the flavor will depend on the ingredients. But my grandmother--who was a very sophisticated cook and even a bit snobbish overall--used to make an amazingly delicious dish that was basically, I guess, a multi-layer sandwich cake. It consisted of very thin slices of loaf bread cut horizontally (like the one on the photo), and in between each layer she would put a different and colorful vegetable spread: black-olive spread; beet spread; carrot spread; watercress spread. The spreads were mayo-based, which gave them a lighter texture than they would have had with cream cheese. She didn't "frost" the "cake" at all. And when you sliced it, it looked like a rainbow. Imagine a very moist, creamy, unctuous vegetable sandwich... If one day I work up the courage I'll try my hand at it (and share my pics of course).

9 years ago

Laurinda

Veteran

I'm a big fan of meat-za myself

I don't think it is a matter of tastes maturing as much as it is a change in food fashion. Aspics were haute cuisine not all that long ago. And these days US recipes tend not to mix sweet with savory -- mincemeat pie originally had minced meat in it, along with fruit and spices.

9 years ago

annagybe

(website)

Veteran

Yes, I remember Anthony Bourdain mentioning that aspic is basically never served anymore and only very old school culinary schools were teaching it.
Of course who knows what future generations will think of molecular gastronomy.

9 years ago

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