“Spiedini/o” does make more sense as the immediate predecessor, but they’re all ultimately related to “spiedino.” “Spiedino” is just the diminutive of “spiedo” (“skewer” = “little spit.”)
Yeah, I tried asking for lamb spiedies at Lupo’s back in October and had no luck. I ended up going with the pork and it somehow wasn’t as good as the chicken. It was a bit overdone. I did bring back some Lupo’s marinade and Salamida spiedie sauce, so I plan to eventually get around to trying it with lamb.
That method ain’t traditional but, by golly, it looks DELICIOUS. I’ll put it on my list!
Boston cream pie. I can’t remember the last time I saw one in a bakery. Pepperidge Farm used to make a frozen one, and I can’t remember the last time I saw that, either. It was awesome straight out of the freezer - they never got defrosted in our house.
I might just have to make one. Anyone have a favorite recipe?
I had Boston cream pie last week at the diner in town.
Boston cream pies are a staple at my local bakery.
The only place I’ve ever seen Beef Wellington is on “Hell’s Kitchen”.
Does anybody actually make Jell-O desserts from the little box anymore? I know the single-serving cups were popular many years ago but they were kind of bland and rubbery. Count me as one of the 70’s and 80’s kids whose mom put canned fruit into Jell-O to make it “healthy”. I freakin hated it. Speaking of canned fruit, I know they still exist but does anybody actually eat canned fruit anymore? Like those repulsive mixed fruit “salads” where you enjoyed the one or two cherries and nothing else?
My wife does sometimes make the jello, but more often uses it in a couple of cake desserts she makes, especially Milnot cake. What’s Milnot cake you ask? Why, it’s a very light and airy cheesecake made with Milnot, a brand of “evaporated filled milk.” What’s “evaporated filled milk” you ask? It’s evaporated milk that has had all its butterfat removed and replaced with non-dairy fat (vegetable oils, usually.) Why does it still exist? I don’t know. Milnot cake is about all it exists for in my book.
My 80-something mother loved loved loved jello with canned fruit cocktail or sliced bananas in it. She had dementia and while still at home, I would haul a car full of supplies, and groceries over, and always a container of jello with fruit cocktail or bananas. I will never eat any of those things again. Though I have made some excellent jello mold salads for myself. Lime jello with pears and cream cheese, or pineapple and walnuts and whipped cream, there are some delicious ones out there. Though out of style now.
At least once a month, or the kids will kill me for skipping it.
I will be making Welsh Rabbit this weekend now (attempting to, anyway). I had never heard of it until this thread!
Then you should definitely use this recipe, from 1747:
That might be the single most disturbing post I’ve seen on this entire website, which is saying a lot.
Pleasant dreams!
I have a recipe like this that uses Dream Whip in place of Milnot. It’s pretty tasty but I find the ingredients vaguely alarming. 
Stuffed cabbage – you mean halupki? You can find it anywhere in my area. Personally I’ve never been a fan, but if you’re from a Slavic family, it’s definitely a staple.
It’s a bit of work, especially if you use good cheese vs. pre-grated stuff from the store, but it IS delish when made with lots of horseradish and a bottle of decent-ish beer. We used to make it periodically (btw, it’s rarebit if one is trying to be correct).
Then we had kids, and gave it up, because are you sure you want to know?No really, are you sure???Really, you’re gonna regret it a breastfed baby’s poop smells (and looks) a LOT like melted cheese sauce :::barf:::.
This thread isn’t the first place that Welsh Rarebit has been documented as an out-of-fashion dish.
And it turns out “rabbit” IS the correct word, “rarebit” is the corruption. I thought it was the other way around.
Tamale pie was one of my nightmare foods during the years I lived with my grandmother (early 60’s). It was too spicy for my child’s palate, and had an unpleasant texture and flavor. I liked real tamales when we could get them, but tamale pie was horrible.
My other nightmare foods were meatloaf with burned tomato paste on the top, and frozen breaded veal cutlets. Those cutlets must have been cheap because we had them all the time for a while. To this day I cannot stand the taste of veal.
HAHAHA - we also usually just use a Pyrex measuring cup, though we put a gravy spoon in it as the cup would drip if we tried to pour from it.
We do have a gravy boat from the formal china pattern (inherited). We also have a beautiful silver gravy ladle that we use with it. It turns out silver is a very good conductor of heat when you leave it sitting in the container full of fresh, piping hot gravy!!!
Maybe in Europe it’s not common, but this one’s having a revival in the US. There’s an entire cocktail subculture that sort of encompasses home cocktail use, as well as bars/restaurants having interesting new signature cocktails and what-not.
I think a lot of this is more because of changing patterns in terms of what people eat- a lot of those older dishes are considered unhealthy today, and because it seems to me that a lot of people just flat-out don’t cook anymore.
I also think there’s been a shift in entertaining/getting together with friends; as a kid it wasn’t that uncommon to go to someone else’s house for a cookout or dinner or whatever, and usually everyone brought a dish. Nowadays, people tend to meet at restaurants or other venues, and not necessarily at home. So a lot of the entertaining food- stuff like ambrosia, rumaki, etc… aren’t done as often as they used to be.
Finally, I think there’s been a shift in price on some dishes; stuff like liver and tongue were generally stuff you bought because it was cheap; in recent decades, the “good” parts of the cow are now cheap, so tongue is rare, as is liver.