Back in the '80s I used to work for a Catholic high school for girls. They decided to discontinue their home ec classes and sold off all the kitchen equipment. I bought one of the fondue pots (Harvest Gold!) and still have it. I make us some fondue once or a twice a year. There are also a couple restaurants in my area which popped up in the last 5 years or so that specialize in fondue, but are (imo) much too pricey to be worth visiting.
I loved this too, and was bummed to not be able to find it any more.
Other stuff I haven’t seen on menus for a long time: Lobster Newburg (yet another sauced thing on toast) and Lobster Thermidor (sauced thing not on toast!).
I have the recent reissue of Vincent Price’s cookbook, which features recipes from famous restaurants of his time. There’s all kinds of recipes in there for things you’d almost never see in a restaurant now (fried cucumbers, fruit soup, ring mold salads with vegetables in them, etc.)
This stuff was great, I bought it a couple of times and ate it over toasted sourdough bread.
Then it disappeared completely, haven’t seen it in years.
I just had Beef Wellington appetizers at my company’s Christmas party a couple of weeks ago. Loved it, it was better than the steak I had for my entree.
A generation-older coworker mentioned that she enjoyed chop suey from a local Chinese takeout place. It occurred to me that I couldn’t say for certain what it is. Looking up some recipes, it appears to be just about anything stir fried with a sauce but I’m thinking most places will have one thing in common: bland.
Not that I’ve heard of in a few decades. The canned sauce was adverized on TV for making a “Manwich”, which was poured over browned chopped meat. Same thing.
I think they still sell Steak 'Ums, you could make your own Philly Cheese steak sandwiches.
Yep. I make 'em from scratch, usually ends up being onions, garlic, bell peppers sauteed, add in some hamburger and a can of diced tomatoes, then start layering on ketchup/tomato sauce/molasses/hot sauce/salsa/spices until it tastes the way I want. Yum!
I still do Beef Stroganoff once in a while. You have to do it real Russian-style, not 1950s suburban style – serve the meat, dry, in one platter; the onion/mushroom/sour cream sauce in another bowl; and the kasha in a third bowl. And it has to be kasha, no screwing around with rice or noodles.
Not too much sour cream in the sauce; suburban Moms always made way too much sauce…don’t add water or stock, just use the juices left in the pan after the beef and vegetables have been seared.
I still see Chicken Paprikas offered in Wisconsin and other Central European-heavy parts of the country. A brief vogue for Austrian and German cuisine here in NYC has yielded some darn good stuff. Noodles are usually passed over in favor of spaetzle or csipetke or some similar dumpling.
This is pretty much our procedure as well, except the onions are added last since the wife doesn’t like them. The local grocery carries huge hamburger buns with sesame seeds that are perfect for Sloppy Joes.
(The results were pretty much what you thought they’d be)
Yeah, it’s a major Pittsburgh thing. You can even buy it pre-cut with the little skewers at the grocery stores here. I’ve never been a big fan. Apparently it was popular during the Depression.
Stroganoff is outdated? My mother makes the BEST beef Stroganoff. It’s one of my favorites!
