# Truly awful haute-cuisine 60's and 70's style **URL:** \ **Category:** Cafe Society\ **Created:** [January 10, 2014, 7:16pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457 "2014-01-10T19:16:38Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Annie-Xmas](https://avatars.discourse-cdn.com/v4/letter/a/ecc23a/32.png) [@Annie-Xmas](https://boards.straightdope.com/u/Annie-Xmas)\ **Post date:** [January 10, 2014, 9:28pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/21 "2014-01-10T21:28:39Z")
Then there’s the [Weight Watchers Recipe Cards](http://www.candyboots.com/wwcards.html) ---
**Author:** ![Tom\_Tildrum](https://avatars.discourse-cdn.com/v4/letter/t/e95f7d/32.png) [@Tom\_Tildrum](https://boards.straightdope.com/u/Tom_Tildrum)\ **Post date:** [January 10, 2014, 9:36pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/22 "2014-01-10T21:36:04Z")
> [@wolfman](#): > > The Jellied Tomato Refresher looks like something that may have been good, before it was eaten and vomited up into a brandy snifter. Note that this was a Weight Watchers dish, so even for back then it was punishment food. Personally, I would pour vodka over it and drink it as the world’s worst bloody mary. > [@Cat\_Whisperer](#): > > According to the ad, it’s the _Good_ beef suet. That’s a fancy term for lard, right? I can’t defend those icky pudding things, but back then, did they have alternatives to lard? Was vegetable oil marketed much at that time? > [@kambuckta](#): > > I’m just waiting for a poster to chime in and tell us their mum (or they themselves) actually _made_ one of those dishes! I have not made any of these dishes, but I did once make chicken in aspic (basically chicken jello) as an experiment. It tasted fine, but the texture was just unpalatable. It felt like I was eating wiggly chicken fat. ---
**Author:** ![KneadToKnow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kneadtoknow/32/3999_2.png) [@KneadToKnow](https://boards.straightdope.com/u/KneadToKnow)\ **Post date:** [January 10, 2014, 9:40pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/23 "2014-01-10T21:40:27Z")
> [@Tom\_Tildrum](#): > > It felt like I was eating wiggly chicken fat. If we took the fat out, it wouldn’t be wiggly, _would it_? ---
**Author:** ![Count\_Blucher](https://avatars.discourse-cdn.com/v4/letter/c/c5a1d2/32.png) [@Count\_Blucher](https://boards.straightdope.com/u/Count_Blucher)\ **Post date:** [January 10, 2014, 9:58pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/24 "2014-01-10T21:58:16Z")
#4 Perfection Salad “Dave! Its the CO2…! Use…The…CO2, Dave… The CO2!!!” #6 Lobster Relish Oh. Dear. Og. No. Wasn’t that the Ceiling Barnacle in Half-Life!? Still, I can see why someone might be [strangely drawn to it](https://lh5.googleusercontent.com/-VDBqYzCsYCM/UNOnjOrlw3I/AAAAAAAAAJQ/xwC4mOluLsM/s620/Eating-2.gif). ---
**Author:** ![Shodan](https://avatars.discourse-cdn.com/v4/letter/s/9f8e36/32.png) [@Shodan](https://boards.straightdope.com/u/Shodan)\ **Post date:** [January 10, 2014, 10:03pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/25 "2014-01-10T22:03:02Z")
> [@kambuckta](#): > > I’m just waiting for a poster to chime in and tell us their mum (or they themselves) actually _made_ one of those dishes! But we’ve agreed never to speak of it again. Regards, Shodan ---
**Author:** ![beowulff](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beowulff/32/542_2.png) [@beowulff](https://boards.straightdope.com/u/beowulff)\ **Post date:** [January 10, 2014, 10:06pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/26 "2014-01-10T22:06:34Z")
Separated at birth? [Perfection Salad](http://s3-ec.buzzfed.com/static/2014-01/enhanced/webdr07/8/17/enhanced-buzz-2597-1389218959-6.jpg) and the [Horrible Gelatinous Blob](http://oyster.ignimgs.com/mediawiki/apis.ign.com/futurama/thumb/a/a4/Futurama_man_eating_blob_large.jpg/468px-Futurama_man_eating_blob_large.jpg)? ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [January 10, 2014, 10:09pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/27 "2014-01-10T22:09:15Z")
> [@Tom\_Tildrum](#): > > That’s a fancy term for lard, right? I can’t defend those icky pudding things, but back then, did they have alternatives to lard? Was vegetable oil marketed much at that time? Lard is pig fat. ---
**Author:** ![kayT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayt/32/3633_2.png) [@kayT](https://boards.straightdope.com/u/kayT)\ **Post date:** [January 10, 2014, 10:15pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/28 "2014-01-10T22:15:07Z")
You know, I was just saying last night that I like jello. As jello. Not as tuna pie. Jesus. What a way to give jello a bad name! ---
**Author:** ![Lemur866](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lemur866/32/434_2.png) [@Lemur866](https://boards.straightdope.com/u/Lemur866)\ **Post date:** [January 10, 2014, 10:21pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/29 "2014-01-10T22:21:32Z")
Yep. Lard is rendered pork fat, suet is rendered beef fat. Schmaltz is the term for chicken fat. ---
**Author:** ![picunurse](https://avatars.discourse-cdn.com/v4/letter/p/7bcc69/32.png) [@picunurse](https://boards.straightdope.com/u/picunurse)\ **Post date:** [January 10, 2014, 10:21pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/30 "2014-01-10T22:21:52Z")
**Truly awful haute-cuisine 60’s and 70’s style** Don’t you mean _Hate_-cuisine? 😃 ---
**Author:** ![Count\_Blucher](https://avatars.discourse-cdn.com/v4/letter/c/c5a1d2/32.png) [@Count\_Blucher](https://boards.straightdope.com/u/Count_Blucher)\ **Post date:** [January 10, 2014, 10:22pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/31 "2014-01-10T22:22:11Z")
> [@kayT](#): > > You know, I was just saying last night that I like jello. As jello. Not as tuna pie. Jesus. What a way to give jello a bad name! Props where due, I’m sure the tuna is none too thrilled either… 😛 ---
**Author:** ![Fretful\_Porpentine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fretful_porpentine/32/2873_2.png) [@Fretful\_Porpentine](https://boards.straightdope.com/u/Fretful_Porpentine)\ **Post date:** [January 10, 2014, 10:37pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/32 "2014-01-10T22:37:21Z")
The stuffed salmon recipe sounds perfectly fine, apart from the fact that the baking time seems way too long. I think people are just freaked out by the presentation. ---
**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:** [January 10, 2014, 10:42pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/33 "2014-01-10T22:42:19Z")
> [@Cat\_Whisperer](#): > > According to the ad, it’s the _Good_ beef suet. I really wish it was easy to find _any_ beef suet (or tallow, for that matter) these days. At least lard is still relatively easy to come by, although that varies a bit by location. ---
**Author:** ![slightly\_askew](https://avatars.discourse-cdn.com/v4/letter/s/d07c76/32.png) [@slightly\_askew](https://boards.straightdope.com/u/slightly_askew)\ **Post date:** [January 10, 2014, 10:45pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/34 "2014-01-10T22:45:03Z")
> [@teela\_brown](#): > > I have never seen anything more nauseating than that liver sausage pineapple. I mean, I like liverwurst, and I like pineapple, but that thing is horrifying. I actually own the cookbook in which that recipe appears. My mom got it for wedding gift in 1955 and gave it to me when I moved out on my own. It does have some interesting recipes, but sadly few pictures. ---
**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:** [January 10, 2014, 10:45pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/35 "2014-01-10T22:45:21Z")
> [@Lemur866](#): > > Yep. Lard is rendered pork fat, suet is rendered beef fat. Schmaltz is the term for chicken fat. Actually, not quite. Suet is unrendered beef fat. _Tallow_ is rendered. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [January 10, 2014, 11:05pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/36 "2014-01-10T23:05:36Z")
I grew up back then and never saw anything like any of those dishes. My mother used to make a halibut dish with mayo smeared all over it. I never ate any of it. I seem to recall some sort of jello with shredded carrots in it that may have been topped with Miracle Whip. But that could just have been a childhood nightmare. ---
**Author:** ![Greg\_Charles](https://avatars.discourse-cdn.com/v4/letter/g/839c29/32.png) [@Greg\_Charles](https://boards.straightdope.com/u/Greg_Charles)\ **Post date:** [January 10, 2014, 11:22pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/37 "2014-01-10T23:22:32Z")
What? No one has mentioned the [The Gallery of Regrettable Food](http://www.lileks.com/institute/gallery/) yet? (Well, except for posts 2 and 17 that is.) The OP’s BuzzFeed link rivals The Gallery’s pictures, but not its captions. (A murder movie? What the hell is that?) James Lileks has a wicked wry sense of humor. ---
**Author:** ![Miller](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/miller/32/481_2.png) [@Miller](https://boards.straightdope.com/u/Miller)\ **Post date:** [January 10, 2014, 11:44pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/38 "2014-01-10T23:44:05Z")
I’m deeply confused by their definition of “salad.” ---
**Author:** ![Derleth](https://avatars.discourse-cdn.com/v4/letter/d/b9e5f3/32.png) [@Derleth](https://boards.straightdope.com/u/Derleth)\ **Post date:** [January 11, 2014, 12:27am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/39 "2014-01-11T00:27:02Z")
> [@Miller](#): > > I’m deeply confused by their definition of “salad.” This definition persists in the Midwest, particularly in church socials and buffets. Not to this level, though. #21 looks like someone’s spackle has gone bad. #20, on the other hand, looks pretty damned good. A bit fussy, a bit stay-at-home-wife-with-no-life, but all of the flavors are there and everything would work in terms of the meal itself. And, yes, #8, with the suet, is probably from the 1920s or 1930s. The style is pretty different from everything else. > [@Zebra](#): > > Let’s make dildo and put it on the Christmas dinner table. That would be a dildon’t. Also, ‘dildo’ is a mass noun now? ---
**Author:** ![Backwater\_Under\_Duck](https://avatars.discourse-cdn.com/v4/letter/b/ba8739/32.png) [@Backwater\_Under\_Duck](https://boards.straightdope.com/u/Backwater_Under_Duck)\ **Post date:** [January 11, 2014, 1:48am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/40 "2014-01-11T01:48:37Z")
Born in 1950. Why yes, I do remember molded jello food. Only in fruit salads, as I recall. But still…🆒 [Previous page](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457.md?page=1) [Next page](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457.md?page=3)