# 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:** 3
**Author:** ![Blackberry](https://avatars.discourse-cdn.com/v4/letter/b/ecd19e/32.png) [@Blackberry](https://boards.straightdope.com/u/Blackberry)\ **Post date:** [January 11, 2014, 2:10am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/41 "2014-01-11T02:10:39Z")
> [@Chefguy](#): > > 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. Jello with shredded carrots in it is definitely a (horrible) thing. I’ve had it before, and a friend from Utah (where they’re very fond of Jello) says it’s common there. Not sure about the Miracle Whip, but, at that point…why the hell not? ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [January 11, 2014, 2:14am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/42 "2014-01-11T02:14:09Z")
#8 is definitely supposed to be some sort of Yorkshire Pudding, which isn’t a custard-type pudding but a sort of bread cooked in roastbeef drippings. It looks wet in the picture, and it’s not browned, which is what’s confusing everyone. I don’t know if that’s intentional and it’s intended to be a dough blob, or if the picture’s just faded. Individual yorkshire puddings look like this: > **[Dad's Roast Beast & My Yorkshire Puddings](http://retorte.blogspot.com/2009/12/dads-roast-beast-my-yorkshire-puddings.html)** > > My dad had my brother and me over for dinner the other night. We all know I have a ton of chicken carcasses hanging around my freezer, righ... ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [January 11, 2014, 2:22am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/43 "2014-01-11T02:22:51Z")
Too late to edit but Igloo Meatloaf is badass and I would totally eat and/or serve that. ---
**Author:** ![Mr.Me](https://avatars.discourse-cdn.com/v4/letter/m/d2c977/32.png) [@Mr.Me](https://boards.straightdope.com/u/Mr.Me)\ **Post date:** [January 11, 2014, 2:30am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/44 "2014-01-11T02:30:38Z")
I’ve got my grandmother’s [1962 Better Homes & Gardens cookbook](http://www.amazon.com/Better-Gardens-5-Ring-Revised-Edition/dp/B000GI031M) and it’s got some real winners. Who’s up for some Stuffed Veal Hearts? And it’s got Perfection Salad, with an even creepier presentation than the OP’s! Oooh, here’s a good 'un : > [@](#): > > **Brains** > Cover with cold water; add 2 tablespoons vinegar. Soak 30 minutes. Drain. Remove loose membranes. Simmer in salted water 20 to 30 minutes. Drain; chill in cold water. > Then: Drain; season. Dip into beaten egg, then into cracker crumbs. Fry in hot fat. > Or, dice; add to creamed peas with mushrooms. Or, chop fine, fry in butter, add beaten eggs and scramble. Mmmm, brains. ---
**Author:** ![Baron\_Greenback](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/baron_greenback/32/48_2.png) [@Baron\_Greenback](https://boards.straightdope.com/u/Baron_Greenback)\ **Post date:** [January 11, 2014, 2:41am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/45 "2014-01-11T02:41:33Z")
> [@Hello\_Again](#): > > #8 is definitely supposed to be some sort of Yorkshire Pudding No it isn’t, it’s a savoury meat pie casing, made with some of the tastier fats found in a cow or sheep, usually from the layer around the kidneys. There are some sweet recipes that use the same stuff - Spotted Dick is one. Suet isn’t an amazingly healthy fat though, to say the least, but it is delicious. Yorkshire puddings are basically just eggs, flour and milk. ---
**Author:** ![asterion](https://avatars.discourse-cdn.com/v4/letter/a/4da419/32.png) [@asterion](https://boards.straightdope.com/u/asterion)\ **Post date:** [January 11, 2014, 2:42am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/46 "2014-01-11T02:42:32Z")
I’m pretty sure the specter of BSE/TSE has taken brains off the menu. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [January 11, 2014, 2:48am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/47 "2014-01-11T02:48:32Z")
> [@Baron\_Greenback](#): > > No it isn’t, it’s a savoury meat pie casing, made with some of the tastier fats found in a cow or sheep, usually from the layer around the kidneys. There are some sweet recipes that use the same stuff - Spotted Dick is one. Suet isn’t an amazingly healthy fat though, to say the least, but it is delicious. > > Yorkshire puddings are basically just eggs, flour and milk. Goddamnit, you’re right. ---
**Author:** ![Pai325](https://avatars.discourse-cdn.com/v4/letter/p/c68b51/32.png) [@Pai325](https://boards.straightdope.com/u/Pai325)\ **Post date:** [January 11, 2014, 2:49am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/48 "2014-01-11T02:49:17Z")
Sandwich loaf tasted pretty good, if I remember correctly. Ham salad, chicken salad, egg salad, and maybe tuna salad, all frosted with cream cheese. It used to be served at showers. My mom would either make it herself or, for one shower, bought it at he bakery but it was expensive. ---
**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 11, 2014, 2:51am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/49 "2014-01-11T02:51:44Z")
> [@Mr.Me](#): > > I’ve got my grandmother’s [1962 Better Homes & Gardens cookbook](http://www.amazon.com/Better-Gardens-5-Ring-Revised-Edition/dp/B000GI031M) and it’s got some real winners. Who’s up for some Stuffed Veal Hearts? And it’s got Perfection Salad, with an even creepier presentation than the OP’s! Oooh, here’s a good 'un : > > Mmmm, brains. [Guy Fieri eating eggs and brains](http://www.youtube.com/watch?v=f_1Omqh2P0Y) (and almost losing it). Too bad the uploader keeps talking over it. ---
**Author:** ![kambuckta](https://avatars.discourse-cdn.com/v4/letter/k/53a042/32.png) [@kambuckta](https://boards.straightdope.com/u/kambuckta)\ **Post date:** [January 11, 2014, 2:54am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/50 "2014-01-11T02:54:05Z")
> [@](#): > > Brains > Cover with cold water; add 2 tablespoons vinegar. Soak 30 minutes. Drain. Remove loose membranes. Simmer in salted water 20 to 30 minutes. Drain; chill in cold water. > Then: Drain; season. Dip into beaten egg, then into cracker crumbs. Fry in hot fat. That’s how my mum used to eat them. I tried them once. Once. 😕 ---
**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 11, 2014, 3:06am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/51 "2014-01-11T03:06:42Z")
> [@asterion](#): > > I’m pretty sure the specter of BSE/TSE has taken brains off the menu. You can still find brains on the menu at tacquerias here. Haven’t had them in a taco yet, but I’ve had a lamb brain curry. On the other hand, I have had goat eyeball tacos. I’ll just say that I don’t expect them to become the next taste sensation anytime soon. (They were pretty bland with a gelatinous texture.) Brain is much better, although I can’t say I crave it. I know when I was a kid in the 80s, a lot of old timers loved brains and eggs. I still see brains from time to time at the local grocery, but my neighborhood is fairly ethnic. ---
**Author:** ![InternetLegend](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/internetlegend/32/13154_2.png) [@InternetLegend](https://boards.straightdope.com/u/InternetLegend)\ **Post date:** [January 11, 2014, 3:38am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/52 "2014-01-11T03:38:41Z")
> [@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? Come on, 1974 wasn’t _that_ long ago! We had vegetable oil _and_ Crisco _and_ margarine available to us. This isn’t a wartime shortage kind of deal. I remember Jello “salad” things, and some of the more ambitious women (i.e. not my mom) made them in various shapes for potlucks, but aside from that, I never saw that kind of food in the wild back in the 70’s. God, I’m old. ---
**Author:** ![johnpost](https://avatars.discourse-cdn.com/v4/letter/j/f17d59/32.png) [@johnpost](https://boards.straightdope.com/u/johnpost)\ **Post date:** [January 11, 2014, 4:12am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/53 "2014-01-11T04:12:27Z")
these are cooling summer dishes back when everyone didn’t have central AC. ---
**Author:** ![Blackberry](https://avatars.discourse-cdn.com/v4/letter/b/ecd19e/32.png) [@Blackberry](https://boards.straightdope.com/u/Blackberry)\ **Post date:** [January 11, 2014, 4:26am UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/54 "2014-01-11T04:26:14Z")
> [@johnpost](#): > > these are cooling summer dishes back when everyone didn’t have central AC. I don’t have AC either but I’d still have to be near starving before I’d eat red Jello shrimp&olive salad topped with green Jello and yellow mayonnaise and Circus Peanuts or whatever. ---
**Author:** ![jabiru](https://avatars.discourse-cdn.com/v4/letter/j/bbce88/32.png) [@jabiru](https://boards.straightdope.com/u/jabiru)\ **Post date:** [January 11, 2014, 1:06pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/55 "2014-01-11T13:06:39Z")
I was around in the '60s and '70s and I definitely have no knowledge of any of those dishes. Food was bland, by and large, but it was edible. If I’d even seen any of those monstrosities, let alone eaten them, I’d certainly remember. ---
**Author:** ![BrotherCadfael](https://avatars.discourse-cdn.com/v4/letter/b/977dab/32.png) [@BrotherCadfael](https://boards.straightdope.com/u/BrotherCadfael)\ **Post date:** [January 11, 2014, 1:54pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/56 "2014-01-11T13:54:40Z")
I dunno, I kinda like both Spam and lima beans. ---
**Author:** ![Tinkertoy](https://avatars.discourse-cdn.com/v4/letter/t/f19dbf/32.png) [@Tinkertoy](https://boards.straightdope.com/u/Tinkertoy)\ **Post date:** [January 11, 2014, 1:59pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/57 "2014-01-11T13:59:36Z")
> [@Blackberry](#): > > Jello with shredded carrots in it is definitely a (horrible) thing. I’ve had it before, and a friend from Utah (where they’re very fond of Jello) says it’s common there. Not sure about the Miracle Whip, but, at that point…why the hell not? I live in southern Idaho, which is really just northern Utah Mormon wise, and you are correct. But not just any Jello will do it must be green Jello, if there’s a world wide green Jello shortage you might sneak in yellow but you better have a good excuse and the decency to look ashamed. And yes they still make these with the most amazing array of crap in them you can imagine. I cannot count the variety of Jello vegetable “salads” I was forced to endure at the weekly potluck suppers as a kid. A big favorite (not mine) was a salad made with green Jello, cottage cheese, shredded carrots, chopped green olives with pimento, onions, radishes, cabbage, pineapple and topped with mayonnaise. ---
**Author:** ![The\_Stafford\_Cripps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/the_stafford_cripps/32/7167_2.png) [@The\_Stafford\_Cripps](https://boards.straightdope.com/u/The_Stafford_Cripps)\ **Post date:** [January 11, 2014, 2:14pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/58 "2014-01-11T14:14:01Z")
The steak puddings are traditional British cooking, not haute cuisine, but making a comeback in pub restaurants. In terms of ingredients and texture they’re pretty much the same as stew with dumplings. ---
**Author:** ![Blackberry](https://avatars.discourse-cdn.com/v4/letter/b/ecd19e/32.png) [@Blackberry](https://boards.straightdope.com/u/Blackberry)\ **Post date:** [January 11, 2014, 2:51pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/59 "2014-01-11T14:51:45Z")
> [@Tinkertoy](#): > > I live in southern Idaho, which is really just northern Utah Mormon wise, and you are correct. But not just any Jello will do it must be green Jello, if there’s a world wide green Jello shortage you might sneak in yellow but you better have a good excuse and the decency to look ashamed. > And yes they still make these with the most amazing array of crap in them you can imagine. I cannot count the variety of Jello vegetable “salads” I was forced to endure at the weekly potluck suppers as a kid. A big favorite (not mine) was a salad made with green Jello, cottage cheese, shredded carrots, chopped green olives with pimento, onions, radishes, cabbage, pineapple and topped with mayonnaise. Ha! Yes, my friend did say it had to be green Jello. I think they sell a lot more green Jello in Utah than elsewhere in the country. That dish sounds truly revolting. My family is prone to making a Jello dish with fruit cocktail and mini marshmallows in it for holidays, and I’ve never liked it, but at least if you must encase \*something \*in Jello, fruit is the right choice (or liquor…I’m a vegetarian and usually avoid gelatin but I can admit to having a few Jello shots). ---
**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 11, 2014, 4:36pm UTC](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457/60 "2014-01-11T16:36:17Z")
> [@BrotherCadfael](#): > > I dunno, I kinda like both Spam and lima beans. …and with that handle, it does look like it can provide for home defense… [Previous page](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457.md?page=2) [Next page](https://boards.straightdope.com/t/truly-awful-haute-cuisine-60s-and-70s-style/678457.md?page=4)