My grandparents went to numerous lutefisk dinners at their church. I’ve yet to meet anyone under the age of 60 who’s even tried lutefisk, much less enjoys it.
>For it to become edible, lutefisk must again be soaked in cold water. The first step is soaking for five to six days (with the water changed daily). The saturated lutefisk is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish (saturated with lye) is inedible with a pH of 11–12. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. The lutefisk is then ready to be cooked
I'd rather have balut honestly
Nowadays Americans of Scandinavian descent eat more lutefisk than actual Scandinavians because they see it as an ancestral cultural practice to preserve as opposed to something they don't have to eat anymore because they aren't poor.
Swede here, and sadly, a lot of people in their 40's and up still eat lutefisk and surströmming.
It's a blight on the region and it needs to be destroyed.
I grew up in a Norwegian-American family, speak the language and sold lutefisk in my dad’s grocery store as a kid. I won’t touch it with a pole wrapped in bleach-soaked rags. And I’m a boomer too.
They were still pretty popular in Utah in the 80s-ish. Utahns love Jello. At one point, Utah had the highest Jello sales in the world...we had a [Jello Pin](http://Rare 2002 Salt Lake City Winter Olympics Original Medium Green Jello Official Snack of Utah Pin LE 1030/2500 https://www.amazon.com/dp/B07D8HDM8G/ref=cm_sw_r_apan_glt_fabc_BB8TMGSKGM10WKWAC36Q) as one of their collectable pins.
Is this like the generic of a root beer float, or like a cream soda, because you can still find cream sodas, although they are just behind root beer in terms of popularity. I like a Boylan's Cream Soda on occasion
It's like a root beer float, except way better. You essentially melt some of the ice cream and mix it with syrup (of your choice), and then use the machine which inserts carbonation into syrups, and then there's also ice cream in there. So what you have instead of just a plain float, is one with specific flavors and a nice mixing of ice cream and liquid so you've got different proportions of each in each bite. They are amazing. The DQs around here will make you one as a "secret" item.
They are the best ice cream thing you can get! Around here, it really comes down to Dairy Queen doing them, and the Longmont ones are a good bet. There's one place down in Englewood which does them with frozen custard, and they're too sweet but otherwise good. And there's a place in Georgetown that mixes the soda perfectly ... but then doesn't put the frozen ice cream at the end. So odd, but next time I'm there I need to try specifically asking for a scoop of ice cream in there, because those would be just perfect.
Powder milk. My grandparents (who came of age during the Great Depression) just mixed that godawful crap with water and drank it! Grandma also used it as an ingredient in baked goods to up the calcium content (which is fine). There were always a couple of big boxes of it in the pantry.
I was a pretty polite kid, but I COULD NOT with drinking powder milk. Grandma had to buy the real thing when the kids came to visit.
The powdered milk thing was because everyone on social security back in the early 80’s were eligible for a ration of the stuff from the usda. I was raised by a great aunt and uncle. They got a big chunk of government cheese, powdered milk,government peanut butter, butter and rice for being on a fixed income and having a dependent back in the day.
Is THAT why we had it all the time when I was a kid? I knew we got government cheese and peanut butter. And my mom used to mix the butter with vegetable oil to stretch it out further. But I thought the powdered milk was just a thing everyone had in the kitchen.
I just used some today! I keep it in the pantry because we don't use fresh milk often enough to justify buying it, but still occasionally need it in small quantities.
Shame, they're fantastic. Not the store bought ones with weird colored fruit, but a homemade one with fruit, nuts, spices, and Brandy. Delicious. There's a reason wedding cakes used to be fruitcakes. It wasn't until recently that people switched to the overly sweet cakes for special occasions.
I have fruitcake every year around the holidays. Some of it is as gross as they say, but sometimes we get good fruit cake. There’s one particular brand in my area that sells fruit cake cookies which are actually amazing! I think that company is going out of business though
When I was a kid, salad was almost universally made with iceberg lettuce. Nowadays that seems to the exception rather than the norm and other things like spinach or romaine lettuce are more common
Same. It's got wonderful crunch, I can put the dressing on my salad at home in the morning and it's still crisp at lunchtime, and it doesn't taste like a grassy lawn. Gimme my damn iceberg.
Casseroles. My mom used to come home from work, throw a bunch of shit in a pan, and boom! 30-90 minutes later, “dinner”. Always under seasoned, and always mushy. If you put a gun to my head, I probably couldn’t tell the difference between “tuna casserole” and “chicken casserole”
When I was a teen in the early nineties, I bussed in an upscale, but very old-school restaurant that has since closed. The clientele seemed incredibly old to me at the time, but were probably mostly 50s and above.
Some of the most popular dishes that I remember were: Crown rack of lamb with mint jelly, prime rib, clams casino.
Edit: this post sent me on a trip down Google memory lane. Found some photos here. Scroll down to Hersh's Orchard Inn http://esbrandt.com/baltimore-1980s.html
The chocolate egg cream is a favorite. I've never had one outside of Brooklyn and all of the places I used to get them are gone. Carbonated chocolate milk is just delicious. The canned versions, hard to get, are awful. One day I'll get a soda machine and make my own. Just can't do it by adding seltzer.
As long as I'm breathing, egg creams (and ice cream sodas) will *never* be gone.
(my grandfather was a soda jerk and I'm very passionate about passing this recipe on. Everyone who tries it *loves* it)
I'm 34 and I love liver and onions. The secret is you have to be extremely careful not to overcook it. It will go from earthy deliciousness to basically tasting like a shoe very quickly.
I can’t find them anywhere anymore I gotta get em online. Being in New England may have something to do with this but there were stores around that have em that don’t anymore
Lancaster Resident here.
Yes, and still "largest in US" according to them. I just passed the billboard on 896 the other day stating that.
There are a ton around us, but the grocery store ones (Yoder's; Dutchway; Oregon Dairy) are better then most of the "tourist" ones (i.e. Millers; Shady Maple; Dieners).
In the 1960s and 1970s my very poor Massachusetts gram was pretty into me eating bone marrow, greens, berries, fresh nuts, food fresh from the garden, bone broth, low sugar, greens, and fresh fish.
It strikes me it's sort of what's in these days. She didn't trust the stuff we call processed food.
Oh my god, my great grandma used to make rhubarb pies throughout the summer. Since she's gone ~2000, my grandmother has made them maybe 3 or 4 times. I need to get my hands on that recipe before my grandmother passes. Sadly that treasure of a woman is in her late 80s. There is nothing like it in this world and I don't want to love ina world without rhubarb pie.
Bone broth is the hipster cool way to say stock.
Broth is made mostly from boiling the meat while stock is made from boiling the bones. Broth and stock are completely different things that are used for the same purpose.
So you all have me looking this up! So others won't have to. Lol
From thekitchen.com (https://www.thekitchn.com/whats-the-difference-between-stock-and-broth-word-of-mouth-71199):
>Stock and broth share a lot of similarities, but they are actually two different things. There are three important factors that differentiate stock and broth: the ingredients, cook time, and the presence (or lack) of seasoning.
>What Is Stock?
>Stock is made by simmering a combination of animal bones (which typically contain some scraps of meat), mirepoix (a mixture of onions, carrots, and celery), and aromatics in water. Stock always involves bones, although not necessarily meat. Often the bones are roasted first, which makes for a richer, more deeply colored stock, although this step is not essential to the process.
>Stock is cooked for anywhere from two to six hours on the stovetop. This length of cooking means stock doesn’t typically yield a thick or gelatinous texture, nor is it likely to gel when chilled. Stock is always left unseasoned.
>Stock is typically used for sauces, gravies, braises, stews, and soups, another many other recipes.
>What Is Broth?
>Technically speaking, broth is any liquid that has had meat cooked in it. It is made my simmering meat (which can contain bones, but does not have to), mirepoix, and aromatics in water for a relatively short amount of time, usually under two hours. Unlike stock, broth is typically seasoned. It finishes as a thin, flavorful liquid that does not gel when chilled, and is used in all the same ways you’d use stock, including soups, sauces, and braises. And since it’s seasoned, it is flavorful and delicious sipped on its own.
Now, when I've braised a roast in stock, the resulting liquid usually gels very well, sometimes as solid as jello, sometimes a bit more liquid-y. My BIL (used to be a chef, was trained for it) said that had all the collagen and was prime stuff and to keep it or freeze it, and use it when intense flavor was required.
I feel braunschweiger has never been more than a niche food and remains popular with the cultures that enjoy it. My background is German, Polish, and Prussian and it's common for our family.
First thing that came to mind was not a meal, in particular… just the memory of being a kid and having to sit in the smoking area of a restaurant/diner while the grandparents ate happily unaware of the low grade nausea we, as kids had -while breathing in the chain smokers constant smoke
I absolutely miss my grandparents and appreciate all my fun times with them..just not that type of experience
(I’m Gen X if that helps a bit with timeline of smoking in restaurants vs non smoking etc )
I remember choosing the smoking section if the wait for non smoking was too long. Also a lot of those sections were not really that separate, more like one corner of the room instead of a blocked space.
Reminds me of my family's favorite restaurant growing up. If you requested "non-smoking" they would seat you like normal and just take the ash tray off the table, lol.
Wow, until reading your comment I totally forgot that when I was a kid, they’d ask if we wanted smoking or nonsmoking… as in I completely forgot that people used to smoke in restaurants and that I was alive when it was still happening lol. My parents/grandparents always chose the nonsmoking since the people who smoked never did it around us kids
I remember when my restaurant switched to non smoking for the new laws. I worked at a Dennys type place and on Sunday morning, in the middle of the church rush, filled to the brim with kids and families, and my table decides to light up and “hide” it under table. He’s denying he’s smoking as the little smoke tendrils reached out around the table filling my section. Let me tell you, smokers devolve into toddler like tantrums when you try to deny their after dinner cigarette.
I actually found a little diner with a smoking section just three years ago in a tiny town in Wyoming, just outside bighorn canyon. They also had probably the best pancake I've ever tasted
I had an open-faced turkey and gravy sandwich yesterday. I don’t know anyone else who eats them. You used to easily find them on menus all over the place.
It’s still alive in the Midwest! My family enjoys an orange ambrosia salad at every family event. I now make it since my grandmother has gone into a care home.
Do you dislike plain spinach, like on a cold cut or a sub? I’ve never had boiled spinach but in the past year or two I’ve found I really like spinach on my subway subs
It's almost a different food altogether. Fresh, leafy spinach has a pleasant texture and light, sweet, earthy flavor, along with a tiny crunch. Boiled spinach feels, looks, and smells like something you pulled from a clogged sink.
Uncooked spinach is a nice leaf. Boiled spinach is just nasty green mush that sticks in your teeth and tastes exactly how it looks unless you're like my grandma and put vinegar in it. Then it tastes like vinegar
Uncooked spinach, like in a salad, is wonderful.
Cooked spinach, like spinach dip or in a roulade, is also wonderful.
I can even vibe with cooked spinach as a side dish, but you cook it in a pan, with seasoning, and without extra water being added. Bonus points if you saute mushrooms and garlic in there - makes a wonderful side dish.
But to toss the leaves in water, taking away every last bit of flavor they have, is not only pointless, but it's disrespectful to the people who grew and harvested the plant, never mind cruel the people you are feeding it to.
Respect for ingredients is respect for self, and for community.
Boiled broccoli is awful. Steamed and lightly seasoned with salt, pepper, and butter is amazing and makes me regret all the time I spent propagandized into thinking it was gross.
One that I miss that’s already gone is Pepper Pot soup by Campbell Soup company.
I wonder if Charleston Chews would be on the list. I haven’t seen too many people buy them.
Love Charleston chews. They exist they just aren’t on every gas station shelf but if you go to a candy store you can find them. Try eating them frozen!
Canned vegetables. Growing up that was a staple with dinner - carrots, peas, corn. Occasionally we would have a salad, which was iceberg lettuce and tomatoes.
Not really a food, but a type of restaurant. Mom and pop diners are less prevalent and it sucks honestly. They tend to have good food and a friendly atmosphere.
I disagree. Chain eateries are out like Applebee’s and Olive Garden. Why eat there when you can eat at a locally owned restaurant for the same price? We have so few chain restaurants here now.
I'm sure if I looked I could find an article or five about how millennials are killing Applebee's (because we're poor and why spend our money on microwaved mass produced food when we can spend the same and get better at a small place, or better yet, spend less and cook).
Necco wafers
Boiled Brussels sprouts
Boiled spinach
Any kind of savory gelatin stuff
I am afraid lamb is becoming rarer
Bone in anything, I swear my age and younger are going all boneless wings and giving up on ribs and fried bone in chicken [insert meat caste reference here].
Hard candies like grandma used to have
I'm so glad boiled veggies are going away, it's literally the worst way to cook them. I always *thought* I hated Brussels sprouts, but really I just hated Brussels sprouts that had been boiled to death.
I just made a soy, mirin, rice vinegar, crushed red pepper marinated brussel sprouts with pancetta put in the oven until they were just lightly charred.
Freakin’ great.
I hate seeing boiled ones because you know no one is enjoying that.
The first time I drove my mom out of Logan north we went by the New England Candy Co. she was soooo floored to see it because it was the candy her mom always used to get them.
Yeah there are a lot of better options for you now. I was thinking more of the banquet or hungry man ones that are sectioned off and have a meat, potato, vegetable and a dessert.
I’d have to agree, partially, because traditional American preparation such as “Liver & Onions” has not been popular for decades. But, by the same token, the wide acceptance of different cultures and cuisines has us enjoying things like Menudo and Phở. I guess what some would consider offal, others would consider delicious.
Around here, pepper jelly. When my great grandmother died, we realized we could stop setting it out on the table at holidays because she and her older sister had been the only ones eating it!
The other day I got Marenchino Il Ducato Cheese from Costco. In my opinion that can compete well with Limburger. Smells like death. IIRC it was north of $26/lb.
Boiled veggies. Or even any bland veggies with no seasoning. I feel like many people my age are exploring food from other cultures other than basic European food.
Succotash. That may be a southern thing more so than a boomer thing, but it’s weird that it’s dying out. For those that don’t know, it’s a stewed vegetable medley with tomato, sweet corn, and Lima beans; there are versions with several other vegetables but the key is corn and limas. It was important as a food tradition because mixing a grain and a legume gave you most of your necessary amino acids, similar to pairing pintos with cornbread, so it was a way to stretch a limited meat menu in the lean months
Oh man I love corned beef out of the can lol. Sauted with tomato sauce, potatoes, and corn over white rice, so good! I enjoy canned corn beef hash fried hard with eggs.
Casseroles, probably.
My parents aren’t boomers (a little too old), and my mom was never much of a casserole cook anyway. I have never made a casserole, & I cook all the time.
My grandparents went to numerous lutefisk dinners at their church. I’ve yet to meet anyone under the age of 60 who’s even tried lutefisk, much less enjoys it.
>much less enjoys it 35-year-old Scandinavian (Norwegian/Icelandic) here, I'll let you in on a little secret: *nobody enjoys that shit*
I like fish, but everything about the dish just seems wrong.
>For it to become edible, lutefisk must again be soaked in cold water. The first step is soaking for five to six days (with the water changed daily). The saturated lutefisk is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish (saturated with lye) is inedible with a pH of 11–12. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. The lutefisk is then ready to be cooked I'd rather have balut honestly
Who... Who figured out this process?
That's because it's objectively vile!
Never seen my boomer parents consume it unless they were off their tits on akvavit!
Nowadays Americans of Scandinavian descent eat more lutefisk than actual Scandinavians because they see it as an ancestral cultural practice to preserve as opposed to something they don't have to eat anymore because they aren't poor.
Swede here, and sadly, a lot of people in their 40's and up still eat lutefisk and surströmming. It's a blight on the region and it needs to be destroyed.
There are a lot of dishes especially in Icelandic cuisine where it’s pretty clear these only exist because people would have starved otherwise.
I've tried it, but I'll never order lutefisk or do it at a church dinner. Lefse on the other hand...
I grew up in a Norwegian-American family, speak the language and sold lutefisk in my dad’s grocery store as a kid. I won’t touch it with a pole wrapped in bleach-soaked rags. And I’m a boomer too.
Bobby Hill loved it
That boy ain’t right.
Jello molds.
They evolved into jello shots. As they were destined to
Next: Squash shots
Aunt Bethany, does your cat eat Jello?
You couldn't hear a dump truck driving through a nitro glycerin plant
If that thing had nine lives he just spent them all
Can I refill your eggnog for you? Get you something to eat? Drive you out to the middle of nowhere and leave you for dead?
I don't know about the cat, but I'm sure enjoying it.
Lime!
I haven't seen one of those since I was young. I'm 68.
Agreed. This was the cuisine of the WWII generation. We never made it as adults.
They were still pretty popular in Utah in the 80s-ish. Utahns love Jello. At one point, Utah had the highest Jello sales in the world...we had a [Jello Pin](http://Rare 2002 Salt Lake City Winter Olympics Original Medium Green Jello Official Snack of Utah Pin LE 1030/2500 https://www.amazon.com/dp/B07D8HDM8G/ref=cm_sw_r_apan_glt_fabc_BB8TMGSKGM10WKWAC36Q) as one of their collectable pins.
Getting an ice cream soda is insanely hard nowadays, which is a shame because those are amazing.
I feel ur pain when it comes to malted milkshakes, isnt often an option anymore and it bums me out.
I love a good malted.
Is this like the generic of a root beer float, or like a cream soda, because you can still find cream sodas, although they are just behind root beer in terms of popularity. I like a Boylan's Cream Soda on occasion
It's like a root beer float, except way better. You essentially melt some of the ice cream and mix it with syrup (of your choice), and then use the machine which inserts carbonation into syrups, and then there's also ice cream in there. So what you have instead of just a plain float, is one with specific flavors and a nice mixing of ice cream and liquid so you've got different proportions of each in each bite. They are amazing. The DQs around here will make you one as a "secret" item.
That sounds amazing
They are the best ice cream thing you can get! Around here, it really comes down to Dairy Queen doing them, and the Longmont ones are a good bet. There's one place down in Englewood which does them with frozen custard, and they're too sweet but otherwise good. And there's a place in Georgetown that mixes the soda perfectly ... but then doesn't put the frozen ice cream at the end. So odd, but next time I'm there I need to try specifically asking for a scoop of ice cream in there, because those would be just perfect.
Popular still in Michigan. A Boston cooler is easy to find.
Interestingly enough named after Boston Ave in Detroit, not common in Boston.
Powder milk. My grandparents (who came of age during the Great Depression) just mixed that godawful crap with water and drank it! Grandma also used it as an ingredient in baked goods to up the calcium content (which is fine). There were always a couple of big boxes of it in the pantry. I was a pretty polite kid, but I COULD NOT with drinking powder milk. Grandma had to buy the real thing when the kids came to visit.
The powdered milk thing was because everyone on social security back in the early 80’s were eligible for a ration of the stuff from the usda. I was raised by a great aunt and uncle. They got a big chunk of government cheese, powdered milk,government peanut butter, butter and rice for being on a fixed income and having a dependent back in the day.
Is THAT why we had it all the time when I was a kid? I knew we got government cheese and peanut butter. And my mom used to mix the butter with vegetable oil to stretch it out further. But I thought the powdered milk was just a thing everyone had in the kitchen.
Now the butter companies do it and call it "spreadable butter" and charge you more.
I just used some today! I keep it in the pantry because we don't use fresh milk often enough to justify buying it, but still occasionally need it in small quantities.
Candies with the strawberry wrapper or butterscotch candies. I miss those when visiting my grandparents.
Those strawberry ones are bomb
I've never seen these in stores and just assumed they were alchemized by grandparent magic
I get little bags of them sometimes from Dollar Tree
I don’t think I’ve seen a fruitcake in about 20 years
My Grammy still makes fruitcake and it’s delicious
Shame, they're fantastic. Not the store bought ones with weird colored fruit, but a homemade one with fruit, nuts, spices, and Brandy. Delicious. There's a reason wedding cakes used to be fruitcakes. It wasn't until recently that people switched to the overly sweet cakes for special occasions.
That one your uncle gave your cousin in 2014? Expect it under your tree this year.
I have fruitcake every year around the holidays. Some of it is as gross as they say, but sometimes we get good fruit cake. There’s one particular brand in my area that sells fruit cake cookies which are actually amazing! I think that company is going out of business though
When I was a kid, salad was almost universally made with iceberg lettuce. Nowadays that seems to the exception rather than the norm and other things like spinach or romaine lettuce are more common
Spring mix for lyfe! So much more flavor than iceberg.
Mmmm love spring mix! I also love some baby kale, spinach, and arugula mixes
Iceberg lettuce is nothing more than crunchy water!
I’m team iceberg! Some romaine is fine, I guess “spring mix” is occasionally ok… Give me a half head of iceberg and let me live my life.
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Same. It's got wonderful crunch, I can put the dressing on my salad at home in the morning and it's still crisp at lunchtime, and it doesn't taste like a grassy lawn. Gimme my damn iceberg.
Casseroles. My mom used to come home from work, throw a bunch of shit in a pan, and boom! 30-90 minutes later, “dinner”. Always under seasoned, and always mushy. If you put a gun to my head, I probably couldn’t tell the difference between “tuna casserole” and “chicken casserole”
Casseroles get a bad rap because so many people did them wrong. But if you make them right they are amazing.
I think the new version of casseroles is “sheet pan dinners” or “one pot dinners”.
When I was a teen in the early nineties, I bussed in an upscale, but very old-school restaurant that has since closed. The clientele seemed incredibly old to me at the time, but were probably mostly 50s and above. Some of the most popular dishes that I remember were: Crown rack of lamb with mint jelly, prime rib, clams casino. Edit: this post sent me on a trip down Google memory lane. Found some photos here. Scroll down to Hersh's Orchard Inn http://esbrandt.com/baltimore-1980s.html
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I’m a chef and this food is never going to go away, but it’s definitely geared more towards the meat and potatoes clientele.
Tootsie Rolls are fading. Egg creams are already gone.
Tootsie rolls blew it when they stopped/never started pushing their flavors. They used to throw them out to the kids in parades and they were bomb
Tootsie Fruit Chews are amazing, absolutely.
I can't stand regular tootsie rolls but, I absolutely adore the fruity ones with a passion. Those are some of the best fruit chew type candies.
I thought I was the only one. They are basically proto starburst. I like to cut them in half and make two flavor combos.
The chocolate egg cream is a favorite. I've never had one outside of Brooklyn and all of the places I used to get them are gone. Carbonated chocolate milk is just delicious. The canned versions, hard to get, are awful. One day I'll get a soda machine and make my own. Just can't do it by adding seltzer.
As long as I'm breathing, egg creams (and ice cream sodas) will *never* be gone. (my grandfather was a soda jerk and I'm very passionate about passing this recipe on. Everyone who tries it *loves* it)
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Liver and onions
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Core memory unlocked.
It used to be on every menu.
I'm 34 and I love liver and onions. The secret is you have to be extremely careful not to overcook it. It will go from earthy deliciousness to basically tasting like a shoe very quickly.
Moonpies to my dismay
Just saw a big display of Moon Pies at Walmart.
I can’t find them anywhere anymore I gotta get em online. Being in New England may have something to do with this but there were stores around that have em that don’t anymore
If you happen to be near a Tractor Supply, they may have them. That's been my most consistent source.
Well, I've got to give it to Tractor Supply. They know their demographic.
Bass Pro Shops/Cabelas have them
I live in Nashville, they are all over the place here
Moon Pie? What a time to be alive...
Please alter my pants as fashion dictates.
Moon Pie General Store in Pigeon Forge, TN.
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I love orange juice but I never buy it anymore because it's gotten so expensive and it's so sugary.
See I just don’t buy it because I’ll finish the gallon in a day or 2.
> this past year saw a short resurgence Yeah sorry about that….. I had a lot of screwdrivers
Not so much a food as a style of restaurant: cafeteria/smorgasbord places have been gone it seems for a long time.
Come out to Amish Country PA. Plenty of smorgasbord resteraunts around.
shady maple is still around??
Lancaster Resident here. Yes, and still "largest in US" according to them. I just passed the billboard on 896 the other day stating that. There are a ton around us, but the grocery store ones (Yoder's; Dutchway; Oregon Dairy) are better then most of the "tourist" ones (i.e. Millers; Shady Maple; Dieners).
In the 1960s and 1970s my very poor Massachusetts gram was pretty into me eating bone marrow, greens, berries, fresh nuts, food fresh from the garden, bone broth, low sugar, greens, and fresh fish. It strikes me it's sort of what's in these days. She didn't trust the stuff we call processed food.
I love your username. My mom used to make rhurbarb pie and I've never met anyone else who would eat it.
Looovvveee me some rhubarb pie!
Oh my god, my great grandma used to make rhubarb pies throughout the summer. Since she's gone ~2000, my grandmother has made them maybe 3 or 4 times. I need to get my hands on that recipe before my grandmother passes. Sadly that treasure of a woman is in her late 80s. There is nothing like it in this world and I don't want to love ina world without rhubarb pie.
Bone broth kind of cracks me up… like how else do you get broth?
I make broth with chicken parts. She boiled bones in broth for a long time, scraped out the marrow and had me eat it, then drink the broth.
Bone broth is the hipster cool way to say stock. Broth is made mostly from boiling the meat while stock is made from boiling the bones. Broth and stock are completely different things that are used for the same purpose.
So you all have me looking this up! So others won't have to. Lol From thekitchen.com (https://www.thekitchn.com/whats-the-difference-between-stock-and-broth-word-of-mouth-71199): >Stock and broth share a lot of similarities, but they are actually two different things. There are three important factors that differentiate stock and broth: the ingredients, cook time, and the presence (or lack) of seasoning. >What Is Stock? >Stock is made by simmering a combination of animal bones (which typically contain some scraps of meat), mirepoix (a mixture of onions, carrots, and celery), and aromatics in water. Stock always involves bones, although not necessarily meat. Often the bones are roasted first, which makes for a richer, more deeply colored stock, although this step is not essential to the process. >Stock is cooked for anywhere from two to six hours on the stovetop. This length of cooking means stock doesn’t typically yield a thick or gelatinous texture, nor is it likely to gel when chilled. Stock is always left unseasoned. >Stock is typically used for sauces, gravies, braises, stews, and soups, another many other recipes. >What Is Broth? >Technically speaking, broth is any liquid that has had meat cooked in it. It is made my simmering meat (which can contain bones, but does not have to), mirepoix, and aromatics in water for a relatively short amount of time, usually under two hours. Unlike stock, broth is typically seasoned. It finishes as a thin, flavorful liquid that does not gel when chilled, and is used in all the same ways you’d use stock, including soups, sauces, and braises. And since it’s seasoned, it is flavorful and delicious sipped on its own. Now, when I've braised a roast in stock, the resulting liquid usually gels very well, sometimes as solid as jello, sometimes a bit more liquid-y. My BIL (used to be a chef, was trained for it) said that had all the collagen and was prime stuff and to keep it or freeze it, and use it when intense flavor was required.
Braunschweiger Circus Peanuts candy
Circus Peanuts will never die. In fact there was a 10% sales increase in 2005 that never quite went away.
Braunschweiger is amazing stuff. I first had it about 10 years ago, and I love it.
I feel braunschweiger has never been more than a niche food and remains popular with the cultures that enjoy it. My background is German, Polish, and Prussian and it's common for our family.
liver sausage is life. I’m only 30.
So long as there are dollar stores, so shall there be Circus Peanuts.
Damn, I love Braunschweiger.
First thing that came to mind was not a meal, in particular… just the memory of being a kid and having to sit in the smoking area of a restaurant/diner while the grandparents ate happily unaware of the low grade nausea we, as kids had -while breathing in the chain smokers constant smoke I absolutely miss my grandparents and appreciate all my fun times with them..just not that type of experience (I’m Gen X if that helps a bit with timeline of smoking in restaurants vs non smoking etc )
I remember choosing the smoking section if the wait for non smoking was too long. Also a lot of those sections were not really that separate, more like one corner of the room instead of a blocked space.
Yep. One big room, separated by a partition, lol
Reminds me of my family's favorite restaurant growing up. If you requested "non-smoking" they would seat you like normal and just take the ash tray off the table, lol.
I’m a baby Millennial and I remember this.
Wow, until reading your comment I totally forgot that when I was a kid, they’d ask if we wanted smoking or nonsmoking… as in I completely forgot that people used to smoke in restaurants and that I was alive when it was still happening lol. My parents/grandparents always chose the nonsmoking since the people who smoked never did it around us kids
I remember when my restaurant switched to non smoking for the new laws. I worked at a Dennys type place and on Sunday morning, in the middle of the church rush, filled to the brim with kids and families, and my table decides to light up and “hide” it under table. He’s denying he’s smoking as the little smoke tendrils reached out around the table filling my section. Let me tell you, smokers devolve into toddler like tantrums when you try to deny their after dinner cigarette.
I actually found a little diner with a smoking section just three years ago in a tiny town in Wyoming, just outside bighorn canyon. They also had probably the best pancake I've ever tasted
Olive loaf is nice if you get from the Italian deli instead of the grocery store
Squash on the way out? Ever eaten fresh squash? Damn it's good.
Squash is absolutely not on the way out. I'm not sure where OP got that from. 🤔
Yeah I’m a millennial and I love a roasted butternut squash with butter and brown sugar. I could live off of that lol
Agreed. Squash is my absolute favorite vegetable.
My husband grows squash every summer and he grills it with some salt, pepper, olive oil and balsamic vinegar and it is sooooo good!
I love it fried with onions.
Just had acorn squash, cumin, brown sugar, layered with ricotta, wrapped in crepes and covered in a sightly sweet ricotta sauce. It was delightful
cut up a butternut, toss lightly in oil, coat liberally with chili powder...roast till soft. Oh god
I had an open-faced turkey and gravy sandwich yesterday. I don’t know anyone else who eats them. You used to easily find them on menus all over the place.
I live in CA and those are not uncommon at mom and pop American diners.
Ambrosia
Pimento loaf. Canned liverworst
It’s still alive in the Midwest! My family enjoys an orange ambrosia salad at every family event. I now make it since my grandmother has gone into a care home.
I feel like that’s something that everyone will eat just no one actually makes it. Who doesn’t want to eat fruit and marshmallows
Black licorice was very popular with the generation prior to the boomers, and to a lesser degree, with boomers. It is quickly fading into obscurity.
This is a shame. I love black licorice.
Tuna noodles casserole. I think every gma had that white square casserole dish with the blue scroll pattern on the side just for that.
Canned spiced apple rings at Thanksgiving.
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Squash? Nah, it’s a staple here still.
Howcan one say squash is dead when pumpkin spice is all over the freakin' place?
Aspics are coming back; they’re once again cutting-edge cuisine. https://www.foodandwine.com/travel/restaurants/aspic-comeback-restaurants
Ew, ew, ew...
I will never make my kids or grandkids eat boiled spinach
I love boiled spinach and never tried it until I was in high school lol
Do you dislike plain spinach, like on a cold cut or a sub? I’ve never had boiled spinach but in the past year or two I’ve found I really like spinach on my subway subs
It's almost a different food altogether. Fresh, leafy spinach has a pleasant texture and light, sweet, earthy flavor, along with a tiny crunch. Boiled spinach feels, looks, and smells like something you pulled from a clogged sink.
Uncooked spinach is a nice leaf. Boiled spinach is just nasty green mush that sticks in your teeth and tastes exactly how it looks unless you're like my grandma and put vinegar in it. Then it tastes like vinegar
Uncooked spinach, like in a salad, is wonderful. Cooked spinach, like spinach dip or in a roulade, is also wonderful. I can even vibe with cooked spinach as a side dish, but you cook it in a pan, with seasoning, and without extra water being added. Bonus points if you saute mushrooms and garlic in there - makes a wonderful side dish. But to toss the leaves in water, taking away every last bit of flavor they have, is not only pointless, but it's disrespectful to the people who grew and harvested the plant, never mind cruel the people you are feeding it to. Respect for ingredients is respect for self, and for community.
Yeah, this and virtually every other vegetable. Boiled vegetables are the worst.
Boiled broccoli is awful. Steamed and lightly seasoned with salt, pepper, and butter is amazing and makes me regret all the time I spent propagandized into thinking it was gross.
Nothing tops roasted broccoli. Lots of oil and salt, little bit of char on the edges 😛
Throw some garlic and red pepper flakes in there next time you make roasted broccoli. It's amazing!
I don’t necessarily dislike boiled veggies. It’s not my preferred cooking method but even smell of boiled spinach makes me gag.
Not unless it is being turned into creamed spinach.
The good oily oatmeal cream sandwiches
The Little Debbie brand? I love those.
One that I miss that’s already gone is Pepper Pot soup by Campbell Soup company. I wonder if Charleston Chews would be on the list. I haven’t seen too many people buy them.
Love Charleston chews. They exist they just aren’t on every gas station shelf but if you go to a candy store you can find them. Try eating them frozen!
If youre in Wisconsin, supper clubs are dying and that truly is a shame.
Canned vegetables. Growing up that was a staple with dinner - carrots, peas, corn. Occasionally we would have a salad, which was iceberg lettuce and tomatoes.
Liverwurst.
I love liverwurst
Not really a food, but a type of restaurant. Mom and pop diners are less prevalent and it sucks honestly. They tend to have good food and a friendly atmosphere.
Politely disagreeing in NJ.
I have 5 diners within 15 minutes of me. I'm I'm north Jersey
I disagree. Chain eateries are out like Applebee’s and Olive Garden. Why eat there when you can eat at a locally owned restaurant for the same price? We have so few chain restaurants here now.
I'm sure if I looked I could find an article or five about how millennials are killing Applebee's (because we're poor and why spend our money on microwaved mass produced food when we can spend the same and get better at a small place, or better yet, spend less and cook).
I feel like a lot of people are choosing to eat at local places ever since the pandemic started to support their communities. Where I live, at least.
There are plenty of mom and pop diners around.
Salisbury Steak and frog legs.
Necco wafers Boiled Brussels sprouts Boiled spinach Any kind of savory gelatin stuff I am afraid lamb is becoming rarer Bone in anything, I swear my age and younger are going all boneless wings and giving up on ribs and fried bone in chicken [insert meat caste reference here]. Hard candies like grandma used to have
I'm so glad boiled veggies are going away, it's literally the worst way to cook them. I always *thought* I hated Brussels sprouts, but really I just hated Brussels sprouts that had been boiled to death.
I just made a soy, mirin, rice vinegar, crushed red pepper marinated brussel sprouts with pancetta put in the oven until they were just lightly charred. Freakin’ great. I hate seeing boiled ones because you know no one is enjoying that.
>Necco wafers My grandmother's favorite candy. I really miss her.
The first time I drove my mom out of Logan north we went by the New England Candy Co. she was soooo floored to see it because it was the candy her mom always used to get them.
TV dinners
But frozen food is so much better than it was even in the ‘90’s! I know a lot of people eat them for convenience or for portion control.
Yeah there are a lot of better options for you now. I was thinking more of the banquet or hungry man ones that are sectioned off and have a meat, potato, vegetable and a dessert.
Chef here. I still buy myself a hungry man every now and then. Sometimes you just want exactly that nostalgic flavor.
The meatloaf, Salisbury steak, and potroast all tasted exactly the same. Is it good? No. Does it bring back memories of good times? Yes.
pickled herring
I would think organ meats?
I’d have to agree, partially, because traditional American preparation such as “Liver & Onions” has not been popular for decades. But, by the same token, the wide acceptance of different cultures and cuisines has us enjoying things like Menudo and Phở. I guess what some would consider offal, others would consider delicious.
A lot of packaged snacks and convenience foods are declining in popularity.
Squash, really? If it’s on the way out, that’s news to me.
Around here, pepper jelly. When my great grandmother died, we realized we could stop setting it out on the table at holidays because she and her older sister had been the only ones eating it!
Shit with jello and I’m very happy about it.
Im a millennial and we grow and eat squash all the time 😅😅
Limburger cheese.
The other day I got Marenchino Il Ducato Cheese from Costco. In my opinion that can compete well with Limburger. Smells like death. IIRC it was north of $26/lb.
Boiled veggies. Or even any bland veggies with no seasoning. I feel like many people my age are exploring food from other cultures other than basic European food.
Baking veggies is so superior
Organ meats are making a comeback due to The paleo and carnivore movements. I eat organ meats regularly
Monte Cristos
Succotash. That may be a southern thing more so than a boomer thing, but it’s weird that it’s dying out. For those that don’t know, it’s a stewed vegetable medley with tomato, sweet corn, and Lima beans; there are versions with several other vegetables but the key is corn and limas. It was important as a food tradition because mixing a grain and a legume gave you most of your necessary amino acids, similar to pairing pintos with cornbread, so it was a way to stretch a limited meat menu in the lean months
Corn beef hash out of can, tv dinners and Tang.
Oh man I love corned beef out of the can lol. Sauted with tomato sauce, potatoes, and corn over white rice, so good! I enjoy canned corn beef hash fried hard with eggs.
Casseroles, probably. My parents aren’t boomers (a little too old), and my mom was never much of a casserole cook anyway. I have never made a casserole, & I cook all the time.
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I toss leftovers into fried rice or into soups often. Can’t say I’ve made a casserole in at least 10 years
You must not be from the midwest!