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Post by goz on Feb 10, 2020 1:03:53 GMT
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mmexis
Sophomore
@mmexis
Posts: 882
Likes: 759
 
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Post by mmexis on Feb 10, 2020 2:36:10 GMT
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Post by goz on Feb 10, 2020 6:58:42 GMT
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Post by NJtoTX on Feb 10, 2020 13:08:19 GMT
The fading photos definitely don't help. The colors haven't washed out uniformly.
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Post by msdemos on Feb 10, 2020 14:16:09 GMT
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Post by divtal on Feb 10, 2020 22:53:48 GMT
I remember the aspic/gelatin craze of the 60's/early 70's. Even "Jello," and their competitive companies, got in on the act with all manner of fruits, marshmallows, and what-have-you, suspended in "time and space."
It was bizarre.
However, in fairness, I have to say that I've never lived in a very hot climate. So, I can understand the need for dishes that don't overheat the kitchen ... and the cook. And, animal gelatin has nutritional properties.
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Post by msdemos on Feb 11, 2020 0:29:22 GMT
I remember the aspic/gelatin craze of the 60's/early 70's. Even "Jello," and their competitive companies, got in on the act with all manner of fruits, marshmallows, and what-have-you, suspended in "time and space." It was bizarre. However, in fairness, I have to say that I've never lived in a very hot climate. So, I can understand the need for dishes that don't overheat the kitchen ... and the cook. And, animal gelatin has nutritional properties. Speaking of Jello, as a kid I LOVED this stuff:  And also as a kid, always loved the Jello "competitor", Junket (always thought of it as a 'fancier' type of Jello):  SAVE FERRIS
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Post by goz on Feb 11, 2020 3:03:04 GMT
I still have two fondue sets from that era. I also was lucky enough to have a close friend who was both Swiss and a chef. She taught me how to make authentic Swiss fondue and it really is divine. They traditionally ONLY use bread cubes and none of the other stuff that became fashionably at that time like meat cabanossi and even chocolate fondue. The key of course is good quality Swiss cheeses mainly Emanthal, good white wine garlic and Kirsch.
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Post by sweetpea on Feb 11, 2020 18:27:04 GMT
Meringue Fancies-wth is the one in the back?
Fizzy 7-Up-we used to take 7-Up mix it with ice cream to create our own kind of milkshake
Sexy looking banana candles-yea, that's what they are.....I burst out laughing because I think they look like something else
Fondue pot-when my mum passed away, we fought over who got to take that. My brother got it, & we actually used it at Christmas. Electric appliances back then lasted a whole lot longer than the ones today.
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Post by sweetpea on Feb 11, 2020 18:28:41 GMT
It made a comeback. We have a couple of fondue restaurants here.
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Post by divtal on Feb 11, 2020 18:59:45 GMT
I could, probably, unearth my old fondue pot, if I scrounge deep enough in a couple of closets. It might be worth the effort, for a re-try with a few friends. As I recall, my favorite was crusty French bread, dipped in a blend of cheeses. I never got into the chocolate, or "fruity" ones.
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Post by goz on Feb 11, 2020 20:33:53 GMT
Meringue Fancies -wth is the one in the back?Fizzy 7-Up-we used to take 7-Up mix it with ice cream to create our own kind of milkshake Sexy looking banana candles-yea, that's what they are.....I burst out laughing because I think they look like something else Fondue pot-when my mum passed away, we fought over who got to take that. My brother got it, & we actually used it at Christmas. Electric appliances back then lasted a whole lot longer than the ones today. I think that is what they used to call a 'coupe'. It probably consists of crumbled meringue and whatever other awful ingredients they are on the plate.....yellow jelly(you call it jello) and since it is a Cadbury recipe probably those chocolate buttons.. yum(not)
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Post by amyghost on Feb 11, 2020 21:09:58 GMT
Food may be the one thing that's even more susceptible to fashion frenzy than clothing.
I have some older cookbooks, and those above photos and recipes look strangely familiar, lol. Amazing what once passed for haute cuisine in the USA.
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