Date bars. They don’t even sell the mix for it anymore.
Sunstone asked:
City chicken was sold on skewers and as Sternvogel notes, consists of bits of veal and pork. Typically it was then rolled in egg, covered with breadcrumbs and fried. It was actually pretty good, as those of us who like breaded veal cutlets or pork cutlets can attest. Sternvogel – I don’t think that they ever served it to us in the Purdue dorms, however.
Now, as for the egg in your beer. I looked it up, believing from childhood that it’s a Polish custom to drink an egg in your beer, particularly at the New Year. It’s a symbol of wealth and the expression, “What do you want – an egg in your beer?” is the equivalent to “Do you want to have your cake and eat it too?”
My Polish-American father, raised in Buffalo in the first half of the 20th Century, would not only use the expression but occassionally have an egg in his beer. I’ve done it once or twice – it’s an acquired taste, a bit like eating oysters. The egg, which is swallowed with yolk unbroken, adds a richness to the taste.
However, online sources seem to indicate that the source of the expression is unknown.
A side note: I hadn’t heard the expression in 25 or 30 years – since my parents died. But I was at an Everett Aquasox game this summre and the guy next to me yelled out to the pitcher, “What do you want, an egg in your beer?”
I asked him where he was from. Buffalo, NY.
Best regards,
Mooney252
I eat onion dip fairly often as well…use it for chips, veggies whatever…
Rice pudding… It’s so hard to get a great rice pudding unless Grandma makes it…along the same lines…
pouring cream over dessert… goes on rice pudding, jello, custard and whatever else you want to douse with it
Hog maw. MMMMMMMMMM!!!
For those who haven’t already seen it, The Gallery of Regrettable Food.
Date bars from a mix? You couldn’t be thinking of these, which are like the ones my mother used to make (though she used butter).
What sort of date bars do you mean?
Lynn, would you please pretty please post the recipe for that raspberry chocolate candy?
I’m not sure which recipe I used, but I THINK it was this one:
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 teaspoon desired food coloring
a few drops oil of cinnamon,
oil of peppermint, or
oil of wintergreen
Line 8x8x2 baking pan with foil, extending foil over edges of pan.
Butter foil & set pan aside. Butter sides of heavy 3-qt saucepan. In saucepan, combine sugar, corn syrup and water. Cook over med-high heat to boiling, about 5 min, stirring constantly with wooden spoon to dissolve sugar. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over med heat, stirring ccasionally, until thermometer registers 290°, soft-crack stage, 20-25 in. Mixture should boil at a moderate, steady rate over the entire surface. Remove saucepan from heat; remove thermometer from saucepan. Quickly stir in desired food coloring and flavoring. Immediately pourmixture into prepared pan. Let stand 5-10 min or until film forms over surfaces of candy.
Using broad spatula, begin marking candy by gently pressing line acress surface, 1/2" from one edge of pan. Do not break through film on surface. Repeat pressing 1/2" along other 3 edges of pan, intersecting lines of corners to form squares. If candy does not hold shape, it is not cool enough. Let stand a few minutes & start again. Continue marking lines along all sides, 1/2" apart, until you reach center. Retrace lines, pressing spatula deeper but not breaking film on surface. Repeat until spatula can be pressed to bottom along all lintes. Cool completely. Use foil to lift candy out of pan; break into squares. Store covered.
Makes about 1 1/2 lbs. of candy.
To make molded candies, oil hard candy molds. Quickly pour mixture into molds. Cool 10 min. or until firm. Invert; twist molds until candies come out. Cool completely.
I used red food coloring and raspberry flavoring. I also used those chocolate melt candies that I found in a crafts store. I placed the melts in rows along the cookie sheet, and poured the liquid candy syrup over them, and then tried to score it as directed. It turned out a big mess, but it was VERY tasty.
Thank you so much! It sounds really good, messy or not. 
Someone mentioned pomegranates. They are indeed a seasonal product (right around Halloween, which is good because I can use them for my Samhain rit.)
I ate a pomegranate the other day that was so good that I wrote a poem about it.
Huh? My family has a standard dish at all the gatherings- it’s a jello fruit salad that I swear has coconut in it. Good stuff too!
Succotash, of course.
Such a simple concept, and yet a divine gastronomic harmony…
Corned beef hash with fried eggs on top.
LifeOnWry wrote:
This is Drugs, this is your brain on drugs…
(I can’t believe no one said that yet!)
I’d kill for a scorched sheeps head just about now… Also rotten shark meat and pickled ram’s testicles. May not sound like the best food in the world but it all tastes quite good. I have to admit, though, that the ram’s testicles have something of a disturbing texture.
Something I haven’t had in a long time is spam egg sausage and spam. 
Spam spam spam spam…
You can get corned beef hash with an egg on top at Denny’s!
And I still make succotash… one package each of frozen baby lima beans and frozen corn niblets. Simmer in just enough water to cover it, with plenty of butter and black pepper. In fact, you overcook it until it gets waterlogged… thus, “Sufferin’ succotash!”
Spam!!!
(yes, that is an answer to the original question)
You can still get this at Walker Brothers, the best pancake house in the whole world, in Wilmette, Illinois. (I don’t usually, because I’m a sucker for their legendary baked apple pancake.) Most people egt it with poached eggs rather than fried, though.
Damn, now you’ve made me hungry!
As expected in this thread, a lot of mention has been made of offal (liver, kidney, brains, etc). And I like that kinda stuff.
Anyway, I can go one better: a few months ago, the Sydney Morning Herald ran a series of lists of strangely old-fashioned food in it’s light-hearted Column 8. The unofficial winner?
Not brains, but…
IMITATION brains!!! :eek:
The recipe dated from the worst depths of the Great Depression, and was oatmeal-based.