Yucky Recipes From Yesteryear

[NotUrsula]

Eh, I love liver and onions; that's good stuff when cooked properly. DH & DS don't like it, but DD does; we have L&O girls' nights!

My mother grew up on blood pudding, too; on an Irish cattle farm. She absolutely loved the stuff. I'm not a huge fan, but I'll eat it in Ireland, where it's pretty standard in hotel breakfasts. Haggis I'll pass on; too spongy.

For a very long time deep-fried beef brain sandwiches were a very popular regional specialty item where I live, but Mad Cow Disease ended that tradition.

I don't eat tongue. I do buy it, though; it can often be had cheap and makes truly excellent crab bait.

 

[tvguy]

How about liver and onions? Mom tried to get us to eat it. No way do I ever fix it!

It was a treat in our house growing up. I love it. My wife hates it, so I only get liver and onions when we are eating a restaurant. And my wife was horrified to learn that in two restaurants we go to that it is their best selling entree since so many married couples have different opinions about it, and it is the only way the liver lover can have it.
But my mom grew up on a farm during the depression. NOTHING went to waste. They a lot of headcheese sandwiches growing up. As my mom's cousin put it, headcheese is every part of the pig except the squeal. My mom's big treat after growing up was drinking whole milk, instead of skimmed milk. They had a cow and the cream was scooped off the milk to make butter.

 

[Dan Murphy]

How about tripe? I've never had it or know anyone who has. But I did see it in the meat section of the grocery store I worked in when I was a kid. Same section... heart, lung, kidney, tongue, liver, brains. Looked like a Frankenstein movie set.

 

[Cannot_Wait_4Disney]

How about liver and onions? Mom tried to get us to eat it. No way do I ever fix it!

My mother. It tastes better if you cook it with bacon, onions, and potatoes.
Me Yeah but all that other stuff tastes better without the liver.

Some cooking competition show host. A good chef should know how to cook liver.
Me. No. A good chef should know better than to cook liver.

Another one. Head Cheese.

 

[Karin1984]

When I saw the title I hoped it was about Dylan Hollis' new book 'Baking Yesteryear'.

He is a Tiktoker who got bored during the pandemic and started cooking from old cook books. His Tiktok is filled with recipes of the olden days. Some are absolutely disgusting but some apparently are pretty good.

I love his sense of humour and I am seriously thinking about buying his book.
https://www.tiktok.com/@bdylanhollis

 

[PrincessShmoo]

Ooh, you've reminded me of another at church dinners: Shredded carrots in orange Jello.

We still have 2 orange jello sides for Thanksgiving and Christmas dinners in our family. One with shredded carrots and mandarin oranges. The other with marshmallows and mandarin oranges. Both are gone in minutes.

 

[unrequited23]

We used to have a raspberry jello side made with cream cheese, cranberries and walnuts on Thanksgiving. It was such a hit my aunt sometimes made it for Easter, too. Don't knock a jello salad.

 

[LuvOrlando]

 

[Micca]

How about tripe?

This is yet another square on my weird foods bingo card! Visited a guy in Germany his father made dinner and that was what was served. I'll try just about anything once, but a lot of the gross things I'd probably pass on now.

 

[RedAngie]

Onions topped with baked beans actually sounds pretty good. I love cooked onions.

Some chef 100 years ago said something to the effect of “if onions were costly, certainly they’d be considered a delicacy.”

My father liked salceson (head cheese, souse). Both parents liked scrapple, every part of the pig except the oink.

 

[BlueStarryHat]

How about tripe? I've never had it or know anyone who has. But I did see it in the meat section of the grocery store I worked in when I was a kid. Same section... heart, lung, kidney, tongue, liver, brains. Looked like a Frankenstein movie set.

Ahhhh. Tripe. An old Philly favorite in the form of Pepper Pot Soup. My great-aunt Gloria made a huge pot of it every New Year's Day for good luck in the coming year. I always had a big bowl because it was delicious, carefully avoiding the tripe unless Aunt Gloria was watching me eat it in which case it was like chewing on a deflated balloon.

And souse! Brings back memories. My grandfather used to send us to the corner store, which had a butcher in the back to get him some. When I was little I ate it happily with him, not knowing what was in it. Once I found out, that was that. I still love scrapple, though.

 

[leebee]

How about tripe? I've never had it or know anyone who has. But I did see it in the meat section of the grocery store I worked in when I was a kid. Same section... heart, lung, kidney, tongue, liver, brains. Looked like a Frankenstein movie set.

Actually, it looks like my family's monthly dinner menu when I was a kid. My father grew up in the depression so you ate whatever was affodable, and with 9 kids in the family and no breadwinner (his dad died when the youngest was 4), what was affordable was offal. This is the kind of food he grew up on, so my mom would fix it for him- and us- when we were growing up.

I don't care for lung, I eat tongue as tacos (although we ate it as boiled tongue with horseradish sauce as kids), brains are OK (I like 'em but after doing 10 years of brain research- alzheimer's, scrapie- i'm now squeamish about it), but I love heart, liver (chicken and beef), gizzard, tripe, and kidney- especially tripe and kidney. My nana and my mom used to buy pickled tripe and deep fry it. I love kidney, though- at least, lamb kidney. When we lived with a grad student from Peru I learned to eat beef heart; before that it was only chicken hearts.

 

[Dan Murphy]

Ahhhh. Tripe. An old Philly favorite in the form of Pepper Pot Soup. My great-aunt Gloria made a huge pot of it every New Year's Day for good luck in the coming year. I always had a big bowl because it was delicious, carefully avoiding the tripe unless Aunt Gloria was watching me eat it in which case it was like chewing on a deflated balloon.

And souse! Brings back memories. My grandfather used to send us to the corner store, which had a butcher in the back to get him some. When I was little I ate it happily with him, not knowing what was in it. Once I found out, that was that. I still love scrapple, though.

Actually, it looks like my family's monthly dinner menu when I was a kid. My father grew up in the depression so you ate whatever was affodable, and with 9 kids in the family and no breadwinner (his dad died when the youngest was 4), what was affordable was offal. This is the kind of food he grew up on, so my mom would fix it for him- and us- when we were growing up.

I don't care for lung, I eat tongue as tacos (although we ate it as boiled tongue with horseradish sauce as kids), brains are OK (I like 'em but after doing 10 years of brain research- alzheimer's, scrapie- i'm now squeamish about it), but I love heart, liver (chicken and beef), gizzard, tripe, and kidney- especially tripe and kidney. My nana and my mom used to buy pickled tripe and deep fry it. I love kidney, though- at least, lamb kidney. When we lived with a grad student from Peru I learned to eat beef heart; before that it was only chicken hearts.

 

[Cannot_Wait_4Disney]

Onions topped with baked beans actually sounds pretty good. I love cooked onions.

Some chef 100 years ago said something to the effect of “if onions were costly, certainly they’d be considered a delicacy.”

My father liked salceson (head cheese, souse). Both parents liked scrapple, every part of the pig except the oink.

Onions rule. As such they deserve better than to have canned baked beans put in them.

 

[GAN]

My grandmother used to cut up hot dogs and mushrooms and put it in beef gravy. As I remember she served it over macaroni. Yes, it was disgusting but we were under orders to clean our plates at their house no matter what.

One of my favorite websites is Lileks, specifically The Institute of Official Cheer. He has an entire section of the Institute devoted to gross food:

https://www.lileks.com/institute/gallery/

I'd be disturbed the rest of my life! Come to think of it ...I am fairly disturbed

 

[BrianL]

Onions rule. As such they deserve better than to have canned baked beans put in them.

Onions are great. My sister hates them so much, and I'm like, how do you even eat? They are in EVERYTHING, or at least they should be. We'll go to a mexican palce and she'll be like "can I get it without onions?"

 

[Moliphino]

My mother grew up eating blood pudding. She grew up near a food district in the city and this is what was affordable.

Oddly, what I found most off-putting about black pudding when I tried it in Ireland was the oats. I have texture issues with foods sometimes and prefer a sausage with a more uniform texture. The taste was totally fine.

 

[GAN]

How about tripe? I've never had it or know anyone who has. But I did see it in the meat section of the grocery store I worked in when I was a kid. Same section... heart, lung, kidney, tongue, liver, brains. Looked like a Frankenstein movie set.

It's an extremely popular street food in Florence and quite good...

 

[Cannot_Wait_4Disney]

Here's a dish that became popular much more recently destined to be made fun of in 30 years. So I'm getting a head start by making fun of it now.



Here's something else.

There isn't any truffle in it. Even chefs that once swore by it are now turning against it. I say it's about time. How to pay $35 for a $5 bottle of olive oil with essence de skunk in it.

 

[Micca]

Onions are great

Onions are the reason liver and onions is a thing! With enough fried onion almost anything can be delicious. They even smell great while cooking.