Baked Alaska sounds like it should be a seafood dish rather than a decadent dessert.
The definitely still have it here in the Chicago area (it’s featured in this week’s Jewel-Osco circular, and my local Target has it in stock on the website). I don’t think it’s gone missing around these parts. I bought a loaf within the last three months.
I heard an interview with an Indian woman who decided to make tiramisù. I did not go well.
ibid Ploughman’s Lunch
Ambrose Bierce (1911): “Rarebit n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom it may be solemnly explained that the comestible known as toad in the hole is really not a toad, and that ris de veau à la financière is not the smile of a calf prepared after the recipe of a she banker.”
This is a large recipe, enough for about 10 pies the way I make them, so you may want to start with a quarter batch or thereabouts to see if you like it. The beef has to be cooked before grinding; it doesn’t work if you try to use ground beef. I make a thin pie, using an oven-safe dinner plate (10" diameter, 3/4 to 1" maximum depth) rather than a pie pan, and a double crust with slits in the top crust to let steam vent.
Take 3 lb. of beef chuck and simmer it in enough water to cover until it’s tender. Reserve 2 cups of the boiling liquid and let beef and liquid cool. Using a meat grinder or food processor, grind the beef together with 6 lb apples, cored and peeled (I use Cortland), 4 oz candied citron (usually sold near the raisins and/or candied cherries in the grocery), 1/2 lb suet (optional but traditional), and 3 lb. regular raisins (not golden; the raisins can be ground or left whole; I usually do half-and-half). Add the juice and grated peel of 1 1/2 lemons and 3 or 4 oranges (Valencia works better than navel; total weight of oranges should be about 20-22 ounces). Add 2 lb light brown sugar, 3/4 lb white sugar, 1 Tbls. salt, 4 Tbls. cinnamon, 3 Tbls. nutmeg, 1 1/2 Tbls. ground cloves, and the 2 cups of reserved beef-simmering liquid. Bring to a simmer in a large double-boiler or crockpot and continue simmering for 1 hour (it tends to burn on if cooked in a regular pot directly on the range). Refrigerate several days to let flavors meld.
A lot of old-time recipes call for brandy instead of the beef-simmering liquid, but my grandmother was a tee-total-er. I’ve never tried it with brandy. It freezes well for 6 months or more. Let it warm to room temperature before making your pie. Besides pies, I also use it as a filling for bar cookies and pastries made with sweet dough. I’ve even tried it as a topping for vanilla ice cream, which isn’t bad but not something I eat regularly.
This is quite interesting and makes sense as it would be a good crust-to-rich-filling ratio. I will definitely try this, and a good plate would be a fun thing to hunt for at Goodwill.
German chocolate cake has nothing to do with Germany, nor does it contain chopped up Deutschelanders. Same for French dressing, which is not from France. Also Russian dressing, which has no commie or tsarist origins.
I once had spiced mincemeat (the traditional filling of real mince pies) at a SCA feast. I was belching and snorting sulfur fumes for the next three days. 
So far as I know, Turtles contain no turtle. Neither do Turtle sundaes, of which I am extraordinarily fond. 
I could say a couple of things about Brazil nuts, but I won’t here. 
Either way, the name is funny!
American or Asian? 
No ballerinas in a Pavlova.
Moderating:
Yeah, no it’s not. Please don’t “tease” about racial slurs.
Not what I was talking about.
Aside, since we’re talking about mincemeat: Back when I was in elementary school, Mom helped me make a mincemeat pie for some historical-food thing at school. I knew that it wasn’t necessarily precisely meat, but I was curious about just what it was. So I looked at the box of mince. “Ingredients: Mince.”
Asian.
I believe this is the same woman I heard:
That makes total sense to me as one of my BFFs is Indian and she got the two items confused as well - just yesterday. 
Thanks for posting that article. It answered all my questions.
Okra in a dessert, yeccch! 
In Russia, I had to constantly explain things like “chili” is a stew with beef and beans, and not just a sauce you can eat out of a jar; it’s alright to eat bananas with milk and sugar or fry them in butter; and you should mix Smucker’s strawberry syrup with milk, not water.
Americans are flummoxed when they order “hot chocolate” and that’s exactly what they get (just chocolate, no milk), or “mushrooms julienne” and are served a pan full of chopped mushrooms baked in sour cream sauce.
Girl Scout cookies are not made of girl scouts.
Usually it’s “chili” vs. “chile”, and that things like chili powder being made from powdered chiles, isn’t actually weird. Or that chili is a specific Texas-Mexican dish.
What sort of sauce called “chili” could you just eat out of a jar? That’s a new one for me.
I’m not exactly sure what this means; I mean, if I ordered a dish called “ julienne”, I’d expect it to be made of whatever it is, finely cut into little sticks, and likely cooked in some fashion. If I ordered mushrooms julienne, what you describe isn’t at all out of the pale as far as what I’d expect to get.