And it can stay back there.
I should have said the idea of oyster ice cream goes back a long way.
This is why we can’t keep new people. Would it kill you to be nice?
Pistachio ice cream is the green stuff in spumoni. Real tasty, but not common enough. Mariano’s probably has pistachio gelato.
Sultanas are bigger than regular raisins. These days made from Thompson Seedless, but when I was a kid they had small seeds, a gummy texture, and a faintly smoky flavor. Sometimes available in US stores from Sun Maid.
I actually like making oddball things you don’t see here. I have some delightful English cookbooks and I’ve made Sticky Toffee Pudding (just scrumptious), trifle of one kind or another, Sally Lunn, and roly-poly pudding once, long ago. I wonder if there is a ‘Harry Potter Cookbook’ out there. (edit: there IS!)
“Claret” is what the Brits call red Bourdeux wine. Medoc, St.-Emilion, Paulliac, etc.
Sorry I was snippy earlier! I’ll ramp up the ol’ Ukulele Ike charm from here on out.
[Moderating]
Both of these posts are crude (though in completely different ways), unnecessary, and completely unrelated to the thread. Let’s please try to act like we’re more mature than middle-schoolers, shall we?
Krackel is in the same boat, it’s pretty much impossible to find outside of the mini bags.
Other items i’d bring back:
Nestle White Chocolate with Almonds
Hires Root Beer
Green River soda
From “The Hotel Inspectors”:
Love those.
See if you can find Raisels. These are raisins created by a God who actually likes human beings.
I installed a bidet toilet seat similar to this one. I’m not a plumber and had little trouble installing it. Works great, although the blast of cold water can be a rush. They do make seats that heat the water, but they’re more expensive.
Sticky Toffee Pudding is an odd one. It was invented in the 70s - potentially based on a Canadian recipe, though that may be rumour - and didn’t really become popular until much later. In fact, the first time I heard of it will have been no more than about 20 years ago, in a piece about favourite puddings (desserts), when I assumed it just meant a sort of generic spongey syrupy pudding because Sticky Toffee Pudding wasn’t really a thing, certainly not enough of one to be a nation’s favourite. I’m from a family of classic-English-dessert-loving food enthusiasts. I’ve been baking since I could stand upright. If you witnessed my Father’s raptured delight at a Baked Jam Roll you’d be moved to tears. I know my puddings.
It’s somehow - no doubt in part due to everyone being told it’s supposed to be their favourite - gained a place in English consciousness as an established old-school (literally) classic, up there with roast beef, tea, cricket, red phone boxes, subjugating the developing world and war with the French. It’s been ret-conned into the country’s nostalgia.
Whew. Even I didn’t see that much of a tirade coming. I mean, I stand by it, but still. Whew.
Lots of standard-fare American cooking when I was a kid, I haven’t seen for decades. Pineapple upside down cake. “Curry” which was cream sauce colored with turmeric over instant rice, with raisins, sweetened coconut, and chopped peanuts. Molded salads. Baloney on white bread with sweet pickle relish and mayonnaise. I could go on and on. All of it utterly unmissed.
Yes. Sultana Roll was commercially produced and sold, possibly frozen, around Boston. I remember seeing it and I couldn’t stop sayig the name, which is why I remember it now. I never tried it.
I love seeing old menus, and one thing I have gathered is that herring was a heck of a lot more popular than it is now.
And calf’s liver! On every damn menu. With bacon and/or onions.
Did people really like it more back in the day, or was everyone suffering from iron-poor blood?
The irony is, I actually do like liver, but I can’t eat it, because it has too much iron.
Well, then, it’s the HERRING for you!
We had it growing up because if you butcher a cow, you get all of it, including the liver. Lots of liver. (No Geritol ads for iron poor blood anymore either)
Chicken Croquettes. Classic diner entree.