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New Day Café: A Retro Feast [1]

['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']

Date: 2023-08-18

Ever look back through old cookbooks and say, “Oh yeah, I forgot about that”?

Here’s a look back at the hot trends in American dining during the twentieth century.*

1910s: Oysters galore

During this decade, oysters were king. Slurped, fried, stewed — oysters were eaten in all different ways. But one particular recipe wow’d ‘em: Oysters Rockefeller

Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine's by Jules Alciatore, son of founder Antoine Alciatore.[3] Jules developed the dish due to a shortage of escargot, substituting the locally available oysters. The restaurant's recipe remains unchanged, with an estimated three and a half million orders having been served by 1980.[3] en.wikipedia.org/… * * * According to legend, it is said that a customer exclaimed with delight after eating this dish, “Why, this is as rich as Rockefeller!” The dish was given the name Rockefeller because the green was the color of greenbacks and the whole dish was so rich that he wanted a name that would signify the “richest in the world.” whatscookingamerica.net/...

The original recipe is still a secret. However, there are lots of approximations. Please follow me below the fold.

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*My source for this diary was an amusing Weird History video.

Oysters Rockefeller

Established in 1840, Antoine’s is considered America’s oldest family-run restaurant and the original Oyster Rockefeller recipe is said to be one of the most sought-after recipes in the world…. The original oysters Rockefeller is said to have been made with watercress, not spinach. whatscookingamerica.net/...

Recipe is in the YouTube description. [7:19]

*

🦞 🦞 🦞

1920s: Chicken à la King

The origin of this dish is lost to history. Wikipedia lists six different stories, for example. Some possibilities include at the Brighton Beach Hotel in New York; at Delmonico’s in NYC; at Claridge’s in London; and at Philadelphia’s Bellevue Hotel.

The recipe at its most basic is cubed chicken and mushrooms in a white sauce garnished with pimentos served usually over toast points. Often either sherry or Madeira is added to the sauce. Later in the 50s and 60s, you start to see the addition of peas, carrots, and green peppers. quaintcooking.com/...

Green bell peppers ruin the flavor of everything they touch; I would just include more pimiento, or else use a red or orange bell pepper. Recipe is in the YouTube description, but she forgot the sherry! [3:00]

*

🦞 🦞 🦞

1930s: Lobster Thermidor

Like Chicken à la king, this is another creamy delight.

Numerous stories and legends surround the dish, but the most probable version is that it is named after the play known as Thermidor, set in Paris in January. According to this theory, the dish was invented at Marie’s, a famous restaurant at the time, on the night of Thermidor's premiere. Even though the play did not gain success, the dish was a crowd-pleaser. It uses all of the traditional French ingredients such as butter and cream, which produce a lavish dish when combined with lobster. --tasteatlas

Recipe is here. [10:33]

*

🦞 🦞 🦞

1940s: Coconut Shrimp

In WWII, American military people got a taste of Southeast Asian food while serving in the Pacific, and returned home craving some of those flavors. Coconut Shrimp is a tiki bar classic.

It's not clear where crispy, crunchy, and nutty, coconut shrimp entered the snack-food lexicon—they might be Caribbean, possibly Polynesian, or most likely, a purely American tiki-bar invention…. www.seriouseats.com/...

Recipe is here. [8:04]

*

🦞 🦞 🦞

1950s: Tuna Casserole and Jell-O “Salads”

Let’s just skip this decade. It’s best known for the two above, plus TV dinners. Ugh.

x Please don't forget that faux-blonde divorcée who shimmied her Jello salad inappropriately at Pastor Carmichael's to get his "attention" at the recent funeral luncheon.

Her behaviour was as unacceptable as the contents of her mold. pic.twitter.com/IcJ5sby7KB — Stephen (Etienne) McDonnell (@smcdonn4499) August 2, 2023

🦞 🦞 🦞

1960s: Beef Bourguignon

Julia Child, in her landmark show The French Chef, demystified and popularized French cuisine for the home cook. Beef Bourguignon is the epitome of that era.

Recipe is here. [24:02]

*

🥕🥕🥕

So c’mon in the café and grab a cuppa...

x Like 𝗗𝗮𝗿𝗸 𝗕𝗿𝗮𝗻𝗱𝗼𝗻 himself, I like my coffee dark. ☕️



How about you? 😎pic.twitter.com/HcHgVrqazL — Jon Cooper (@joncoopertweets) August 8, 2023

..and a nice nosh...

..and join us!

New Day Café is an open thread. What do you want to talk about today?

[END]
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[1] Url: https://www.dailykos.com/stories/2023/8/18/2176600/-New-Day-Caf-A-Retro-Feast

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