# The apotheosis of American cooking **URL:** \ **Category:** Cafe Society\ **Created:** [December 26, 2012, 10:18pm UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229 "2012-12-26T22:18:47Z")\ **Posts on this page:** 13\ **Page:** 7
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 29, 2012, 2:59am UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/121 "2012-12-29T02:59:59Z")
> [@WhyNot](#): > > Is it “not bad at all” in a foodie way, or can I try serving it to my meat-n-taters husband? 'Cause I’m intrigued… Well. I’ll see what my wife thinks when she comes home. 🙂 It’s actually not all that weird, in my opinion. I roasted a 3.5lb chicken at 475F for 50 minutes (since the rotisserie chicken were out at the market, and I didn’t feel like waiting around for the next batch to be ready.) I used one whole chicken, four small bananas, 250 mL of that cream (Alpura), half as much chili sauce, about 2/3 of a package of bacon, and probably about 30 peanuts or so. I found the recipe I listed seemed a little sparse in some of the ingredients, and consulted some Youtube videos to see if it seemed right, and adjusted accordingly. You really don’t taste the banana that much. It’s kind of a sweet, subtle undertone to the casserole, which basically tastes mostly of chicken, cream, and bacon to me. I really do think a rotisserie chicken or a roasted chicken is preferable to frying up some chicken breast in this case. I even left little bits of skin on here and there. That made it taste pretty chicken-y to me. And the bacon I chopped up into little pieces and fried until they were pretty much of Bac-o-Bit crispiness. That worked well, too. Overall, I like it. Well, I liked it enough to have thirds. It’s apparently supposed to be a kid’s dish in Sweden (I saw one post somewhere comparing it to mac & cheese in the US, but I have a feeling it’s not quite as ubiquitous), so it’s not for “advanced” palates or anything like that. It’s not something I would go out of my way to make, but it’s something that is enjoyable. I want to try it with a but of curry next time. ---
**Author:** ![Irishman](https://avatars.discourse-cdn.com/v4/letter/i/b487fb/32.png) [@Irishman](https://boards.straightdope.com/u/Irishman)\ **Post date:** [December 29, 2012, 8:21am UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/122 "2012-12-29T08:21:40Z")
> [@pulykamell](#): > > The brand I bought is “Alpura,” That sounds suspiciously like a cross between Alpo and Purina. :dubious: 😉 > [@WhyNot](#): > > That right there should have been the warning bell in the test kitchen. Reminds me of an accident I had. I was trying to prepare sweet potatoes, and I mixed up some brown sugar and margarine and was heating it in the microwave as prep to cover the potatoes. Well, I was guessing at timing and overcooked, and found it a boiling mess. I pulled it out to cool, and discovered that I had made caramel. Caramel, except with margarine instead of milk. I nibbled on it a bit, it was tasty, but it was greasy as hell. I mean it was sopping and dripping oil. Yeah, I threw most of it out. I decided I didn’t need to be eating that. Fudge made out of cheese. Friggin’ Velveeta to boot. Yeah, I’m going to gag now. ---
**Author:** ![Dung\_Beetle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dung_beetle/32/7945_2.png) [@Dung\_Beetle](https://boards.straightdope.com/u/Dung_Beetle)\ **Post date:** [December 29, 2012, 1:12pm UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/123 "2012-12-29T13:12:16Z")
> [@pulykamell](#): > > So, I have to say, this Flying Jacob is not bad. Not bad at all. **pulykamster**! Takin’ one for the team! Awesome. 😃 ---
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [December 29, 2012, 1:40pm UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/124 "2012-12-29T13:40:43Z")
Back to the picky-kids debate…when I was a young’un, Mom always told us we had two choices for dinner: take it or leave it. Amazingly, we all survived to adulthood. On another note, a friend of mine regularly makes a casserole for her family that consists of noodles, mayonnaise, peanut butter, and cut up hot dogs. mmm ---
**Author:** ![drewtwo99](https://avatars.discourse-cdn.com/v4/letter/d/d07c76/32.png) [@drewtwo99](https://boards.straightdope.com/u/drewtwo99)\ **Post date:** [December 29, 2012, 2:14pm UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/125 "2012-12-29T14:14:27Z")
I think pretty much all the examples so far are really disgusting. But you know, anyone can just post a disgusting recipe online, so that doesn’t really bother me. What bothers me here is how we had about a dozen or so people saying, “Huh? I don’t see the problem with that.” Really saddens me, and this thread is a prime example of What’s Wrong With America Today™. I’m glad at least some of you have had the courage to be “assholes” and blurt out how patently awful these “casseroles” and “macaroni salads” really are. I mean, honestly, someone earnestly compared that OP dish to lasagna? Wow, I’m sad. ---
**Author:** ![SerafinaPekala](https://avatars.discourse-cdn.com/v4/letter/s/ecae2f/32.png) [@SerafinaPekala](https://boards.straightdope.com/u/SerafinaPekala)\ **Post date:** [December 29, 2012, 2:22pm UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/126 "2012-12-29T14:22:58Z")
Mistakes happen. Sometimes a recipe is born. Not this time: Packing to go fishing/camping I gathered up flour salt pepper Crisco (I know … dont judge me, its easier to pack than oil) and some PBJ (in case we didnt catch anything). 😮 SURPRISE!!! when I floured the bluegills and threw them in the hot grease: Candied fish … yup, it was confectioners sugar, not flour. 😕 Thank god for PBJ cuz sushi with bluegill just didnt seem right. ---
**Author:** ![Ferret\_Herder](https://avatars.discourse-cdn.com/v4/letter/f/e47774/32.png) [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)\ **Post date:** [December 29, 2012, 5:47pm UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/127 "2012-12-29T17:47:09Z")
> [@Irishman](#): > > That sounds suspiciously like a cross between Alpo and Purina. :dubious: 😉 Spanish for “the pure” (or just “pure”) 😛 which isn’t a bad name for a food company. Better than the baked-goods company comparable to Hostess, etc., that’s named Bimbo. 😃 **pulykamell** , I ended up at another store and found a 225 ml can of the Nestle brand Media Crema. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 29, 2012, 6:20pm UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/128 "2012-12-29T18:20:34Z")
> [@WhyNot](#): > > Is it “not bad at all” in a foodie way, or can I try serving it to my meat-n-taters husband? 'Cause I’m intrigued… Well, my wife really enjoyed it, too. There’s only like 1/4 of the casserole left. I wouldn’t particularly call her a “meat-n-taters” type of person though, but neither is she an “eat anything and everything” type of person. (She hates beets and peas, for instance, both veggies I love.) ---
**Author:** ![Inner\_Stickler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/inner_stickler/32/318_2.png) [@Inner\_Stickler](https://boards.straightdope.com/u/Inner_Stickler)\ **Post date:** [December 30, 2012, 4:25am UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/129 "2012-12-30T04:25:51Z")
> [@drewtwo99](#): > > I’m glad at least some of you have had the courage to be “assholes” and blurt out how patently awful these “casseroles” and “macaroni salads” really are. I mean, honestly, someone earnestly compared that OP dish to lasagna? Wow, I’m sad. Because we all know the best way to make someone change their attitude is to insult them. ---
**Author:** ![Irishman](https://avatars.discourse-cdn.com/v4/letter/i/b487fb/32.png) [@Irishman](https://boards.straightdope.com/u/Irishman)\ **Post date:** [December 30, 2012, 6:43pm UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/130 "2012-12-30T18:43:00Z")
> [@Ferret\_Herder](#): > > Spanish for “the pure” (or just “pure”) 😛 which isn’t a bad name for a food company. It wouldn’t be a bad name for a food company, except that it already is a brand name for a _pet_ food company. :eek: Of course, I’m sure there’s nothing wrong with the product, it’s just what my ears hear in the name. ---
**Author:** ![Missy2U](https://avatars.discourse-cdn.com/v4/letter/m/3bc359/32.png) [@Missy2U](https://boards.straightdope.com/u/Missy2U)\ **Post date:** [December 30, 2012, 6:48pm UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/131 "2012-12-30T18:48:27Z")
> [@InsomniaMama](#): > > Just out of curiosity, does your husband cook? I know my grandfather was a giant pain in the ass about onions and other foods he refused to eat until my grandmother died. Suddenly he started cooking and eating all those gross things he wouldn’t eat before. To a certain extent. Although I have seen him put ketchup on spaghetti and call it good. 😃 I do have to say this much for his cooking - he has a WAY with eggs - seriously - I can’t for the life of me make eggs in ANY form as good as he can. ---
**Author:** ![Ferret\_Herder](https://avatars.discourse-cdn.com/v4/letter/f/e47774/32.png) [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)\ **Post date:** [December 31, 2012, 3:21am UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/132 "2012-12-31T03:21:02Z")
> [@Irishman](#): > > It wouldn’t be a bad name for a food company, except that it already is a brand name for a _pet_ food company. :eek: > > Of course, I’m sure there’s nothing wrong with the product, it’s just what my ears hear in the name. I meant that Alpura - “al pura” - means “pure/the pure” in Spanish. Looks like Mr. Ralston [made up the name Purina](http://www.fundinguniverse.com/company-histories/purina-mills-inc-history/) to evoke images of purity, after meeting a flour miller that had a technique to prevent wheat from going rancid. ---
**Author:** ![Ferret\_Herder](https://avatars.discourse-cdn.com/v4/letter/f/e47774/32.png) [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)\ **Post date:** [January 6, 2013, 2:02am UTC](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229/133 "2013-01-06T02:02:14Z")
Just bumping this to report that I made Flying Jacob using the linked recipe for my husband on Friday night, with a couple minor changes. I googled for other recipes, and found a suggestion for baking at 350F for 30 minutes, so I chose that as the baking time. I halved the recipe and used two chicken breasts as the chicken, then Irish-style pork loin bacon for the bacon. I only had brown rice, so I used that. I tasted the sauce mix and found it aggressively bland, so I ended up mixing in maybe a tablespoon of sriracha rather than risk making it utterly inedible. My husband really liked it! The banana wasn’t that noticeable, especially after baking while being covered in a cream sauce. (I was still glad to be a vegetarian.) Oh, and someone who wants to try a little nicer version, with American measurements and ingredients, might like [the version posted at the Cooking Channel’s website](http://www.cookingchanneltv.com/recipes/flying-jacob-recipe/index.html). [Previous page](https://boards.straightdope.com/t/the-apotheosis-of-american-cooking/645229.md?page=6)