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time travel to food from childhood - Page 2

post #31 of 40

Now that is something I most definitely will not cook ;)

post #32 of 40
Mr Noodles and Kraft Dinner.

I became a cook out of necessity haha.

Overly peppery pork chops is still a favorite from my Mom. She tried, not hard however.
post #33 of 40

In the 50's

Uncles would go to Hunt's point to purchase foods for their restaurants. Nonna would tag along to buy our daily home food for her to cook..

We ate traditional Italian fare with meats, pasta and fish on the appropriate days. Pastas and veges were usually made together. Spinach pasta, mushed Fava bean ravioli's etc.

She used to tell me that I cried when we would go to the restaurant and the pasta was white.

I can remember her using the Betty Crocker Cookbook and the Fanny Farmer book as trivets. I used to beg for prepared foods from the grocery store. Please, please! I knew that the only way I was going to get a bike was to save S&H Green Stamps. I hung around the market taking groceries to cars in exchange for stamps. Memories.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #34 of 40
Quote:
Originally Posted by GeneMachine View Post
 

Bismarck herring with sour cream?? My German sensibilities are offended now - you serve that with sliced onions and dill pickles on a bread roll, to get some solid food in late at night at a beer fest ;)


I love it on saltine crackers! Pickled herring is good stuff and I grew up eating it. With a German/Norwegian(mainly, about another dozen nationalities in my family tree) we ate a lot of old world recipes when I was growing up.

post #35 of 40

@Cerise I have the entire collection of time life books they are actually excellent. Written by Richard Olney they are some of my favorite books in my collection. 

Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #36 of 40
Quote:
Originally Posted by Nicko View Post
 

@Cerise I have the entire collection of time life books they are actually excellent. Written by Richard Olney they are some of my favorite books in my collection. 


I'm envious. ;-) I hope to pick up a few more over time.  Some of the recipes are artery cloggers, but some look and sound delicious.  The illustrations are beautiful, and I like the step-by-step pics as well.

post #37 of 40

I actually started with the Terrines, Pates & Galantines and was hooked after that.They really take me back to the Julia Child and Jaques Pepin days (early 70s).

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #38 of 40
Two things I highly recommend which are still available but not the healthiest .
1. Broil cheese whiz on bread until it is brown/black and bubbly. Dip in room temp alphaghetti as added bonus

2. Boil water and add to thermos then pop in frozen wiener for instant lunch with packets of mustard ripped off from leftover fast food places and whatever bread is about to go bad. If no wiener, sub with pepperoni
post #39 of 40
Quote:
Originally Posted by Nicko View Post
 

I actually started with the Terrines, Pates & Galantines and was hooked after that.They really take me back to the Julia Child and Jaques Pepin days (early 70s).


They really are a treasure.  After I read the Pasta book, I bought my first Imperia pasta machine, and made my first homemade handcranked pasta.  I still have the Imperia.

post #40 of 40
Thread Starter 
Mom wasn't into hamburgers but did make meatloaf and spaghetti & meat balls, she would cook roasts and leg of lambs lot. We did stop at white castle for burgers, shakes and slice of coconut pie. Our dog Sgt got an orange soda because he wouldn't drink coke, it bubbled back then and hit his nose. Sizzler was one of our favorite restaurant, steak sandwich with frys smothered in pickles &ketchup. Fried Chicken with frys served in a basket was a favorit in Happy Robins, long since gone. The 60s and 70s begining of prepaird foods.
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