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Old 10-21-2014, 05:50 AM   #1
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Vintage Foods Were Not Always The Best


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Old 10-22-2014, 01:57 AM   #2
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i'm not sure if vintage is the right word.

old, freakish, and possibly drug inspired dishes that most people never heard of is probably better.

May your kilt be short enough to do a jig, but long enough to cover your Lucky Charms.
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Old 10-22-2014, 10:21 AM   #3
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A friend serves a Tomato Aspic that she says is a very old American recipe from the south. She says you must use flavourless gelatine NOT lemon jello. I have to confess that with home grown heritage/heirloom tomatoes it is remarkably delicious and refreshing on a hot evening.

I have a recipe for (savoury) tomato ice cream to serve with brown bread and butter or prawns, lobster or crab as a first course or for lunch. It comes from Robin McDouall's "A Pocket Guide to Good Cooking published 1955.

I also have a recipe from Ruth Lowinsky's "Lovely Food" (1931) for a tomato ice which is like a granita. I've served this at a dinner party and it went down very well.

Frozen gazpacho is good too.

As to the rest ....YUCK!
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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Old 10-22-2014, 10:50 AM   #4
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Bananas with hollandaise and ham? Horrific....

My mother in law used to serve one of these horrible dishes. it had some fancy name that I can't recall....

Condensed tomato soup in a pan (no water)
Crack several eggs into soup and heat, stirring until it's mixed and extra clotted.
Serve over toast "points"
Sprinkle on a little parsley

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Old 10-22-2014, 11:02 AM   #5
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That reminds me of this site I came across years ago. OMG, so funny! The commentary is as good as the recipes

Weight Watchers recipe cards, circa 1974

Edit: OMG! The Tomato Refresher is one of these!
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 10-23-2014, 12:45 PM   #6
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You are what you eat.
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Old 10-23-2014, 04:33 PM   #7
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You need to be more adventurous with your taste-buds
Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
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Old 10-23-2014, 06:32 PM   #8
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There are time you need to visit the old recipe's and adapt them to your taste buds of today.
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Old 10-23-2014, 06:59 PM   #9
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Actually I have an old, good recipe for tomato and potato salad mould. It's new potato mashy styled salad (that has some chopped boiled egg in it) sandwiched between layers of set tomato juice (using aspic). Looks attractive and tastes nice!

"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
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