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Turns out I don’t actually dislike vegetables, I just dislike how my mother’s and grandmother make them. Did you know they can be served with colour still on them?
My grandma wouldn’t give me her recipe for my favorite dessert and she died:( My aunts try to reassure me by saying she probably didn’t have a recipe she probably felt it out.
my grandma’s famous brownies turned out to be box mix with chopped walnuts added 😂 and the box mix ingredients changed so they’re just not the same anymore.
i came up with my own deeply indulgent recipe that i prefer anyways.
When I asked for the recipe (fudge) my grandma legit sent me a cutout from the back of a marshmallow fluff jar. I am 100% certain that’s not the recipe she used.
No, there’s a very real chance that’s actually it. People get their recipes from somewhere. She wasn’t some confectioner, inventing recipes from scratch.
You don’t know her
Grandma’s cookbook had two categories: comfort food and culinary crimes.
Don’t forget the middle ground where they cross. War time ration crime against God that your parents swear is comfort food but is actually why they are missing brain cells.
Boiled “skinned” hotdog in cabbage soup… Was my grandmother’s. Funfact its broth was made of bullion cubes and hot dog skins… Its very beefy…
If your lucky you get navy beans added.
The Jello thing must be American.
In the UK we made everything with potatoes and Spam.
Gelatin was used plenty in UK. Iv watched plenty of British cooking shows that focused on the 40s-80s to know that for a fact. But it just got REAL fucking big here cause of name brand jello.
So it’s just truely absurd here state side.
Case in point:
I’m still convinced that those were used as gag gifts at the time and that nobody actually prepared those ridiculous things, even in the US.
Bill Bryson in his biography of growing up in Iowa tells how his grandmother in rural Iowa used to serve these dishes. He concedes that they all were regular dishes with copious amounts of the food the advertisers sold. He also called Jello the state fruit of Iowa
Mid-century recipes were buck wild. People who’d grown up with six ingredients suddenly had access to exotic raw materials like cheese from Switzerland, and they were doing mad science in a casserole dish. It was fusion cuisine from people who would not recognize sushi as intended for human consumption.
This is my grandmother’s recipe for ribs, which means it’s 1950s American suburban cuisine. It’s not high culture… but it’s not bad, and you’d never try it otherwise.
Par-bake 5 lbs of pork ribs, in a deep pan, in the oven, at 325 degrees Farenheit.
While that’s happening, mix a sauce from the following:
8 oz dark corn syrup or molasses
40 oz ketchup (seriously)
1 small onion, diced
3 cloves garlic
~16 oz canned mandarin oranges (or pineapple)
12 whole cloves
1 cups vinegar (white wine vinegar or apple cider vinegar)
3 tbsp “salad oil” (i.e. some lightly-flavored vegetable oil)
4 oz French’s yellow mustard (again, seriously)
1 tsp salt
1 tsp pepper
3 oz Heinz 57 (a steak sauce, similar to A1)
2 tsp Worcestershire
1 tsp Tabasco
3 tbsp butterApparently I don’t have the intended cooking times on this computer, so you’d have to bodge other recipes for ribs in sauce. Use a mat thermometer and don’t worry about it. Basically just get them half-done, then pour on this “Polynesian” sauce, and check temperature / baste every so often. The result is a very sweet, tangy meat, with abundant extra sauce intended to go over fresh short-grain rice. Because I expect my grandmother died without ever hearing the word “basmati.” My family stole the basis for this from Good Housekeeping, and they’ve only sent goons after us, like, twice. Incidentally you get about twenty pounds of ribs per goon.
