It’s probably true that liver is rarely served as a meal nowadays, assuming it ever was particularly popular, but duck, goose, and/or chicken liver is still widely used in paté and just ordinary liverwurst, which are great snack foods. So, not entirely evil. Not sure what one does with cattle liver, though – I sure wouldn’t eat it!
I’m sorry to see that you have some kind of inexplicable aversion to mushrooms, one of the best accent foods around. Mushrooms sauteed in garlic butter on spaghetti, mushrooms on pizza, mushrooms marinated and grilled with steak, gently roasted mushrooms with prime rib – those are culinary delights. Not to mention the wonders that can be worked on soups, stews, and rice with deep-flavored dried mushrooms like porcinis. What’s wrong with you – did you have some childhood trauma involving being chased by a giant mushroom?
Yes, shrimp cocktails! With avocado, or with grapefruit.
Macrobiotic cooking.
Desserts where you whipped powder with milk, poured it in glasses and set the glasses for hours in the fridge. They were considered an improvement over having to boil the milk with the powder first.
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Beef tongue
Sweetbreads
Sauerbraten (mostly because of the disappearance of German food in general)
Soft shell (steamer) clams. Next to impossible to find.
Crab claws, which I used to see as an appetizer. I’ll assume it’s because the prices have gotten so high that it would cost close to the price of an entree.
When I was a kid it was much more common to roast and eat whole chickens vs. parts or just breasts. I know people still do it but it used to be the default unless you were frying or BBQing them.
I have either made or have been served/ordered every single dish on Inner Stickler’s lists at least once in 2016. And we’ve had more than a few shrimp cocktails this year as well, so Bayard’s item is checked off too.
You people just aren’t eating at the right places!
Yeah, I know it’s still made and eaten regularly. But in my observation, never by anyone under the age of thirty. Once the grandparent generation gets another twenty years on the clock, I predict its slow demise with a brief detour through the kitchens of nursing homes.
I haven’t had everything mentioned in this thread, but I’ve had a lot, and recently.
Namely:
Tuna-Noodle Casserole. In fact, I just mentioned it in this thread as something I have the ingredients for more often than not for a quick, pantry-based meal.
Steak Diane: I’ve made it more than a few times this year.
I make quiche at least once every couple months. I also see it on menus a fair bit.
Not so much chicken a la king, but I really like tuna a la king and make it occasionally.
Liver, in the form of paté, like wolfpup said.
Elaborate alcoholic cocktails made from a home bar play far too great of a role in my life.
Sauerbraten and German food in general: one of the best restaurants in our town is German, and there’s quite a few more springing up around the area.
Beef Wellington: Used to make it for Christmas all the time. I should make it again, it’s great.
Roast Chicken, at least once a month.
Salisbury steak, as long as Stouffer’s Frozen counts.
