Ricki Yasha TarrI have a week's worth of amazing 70's food photos I must share.
Day 1: What is better than Noodles compressed into a ring so hard that it is now sliceable? Coating it in Velveeta and filling it with mushy Brussel Sprouts!
Dr.Nick@RickiTarr Every day we stray farther from God's Light
The Febrile Muse
Lord Caramac the Clueless, KSC@devxvda You have never heard of Benedictish Frankwiches, have you? @RickiTarr
Sir Osis of Liver 🇨🇦 🇲🇽Needs Jello, somehow. 🤔 🙂
Frisco LaLa@Sir_Osis_of_Liver @RickiTarr at first glance it looked to me like a salmon gelatin mold with large capers/caperberries! Which is… worse? Maybe equally horrible.
Brad Rosenheim@Sir_Osis_of_Liver That may be holding everything together. Will we ever know? @RickiTarr
cuan_knaggs@RickiTarr please tell me you're going to cover the Candle Salad
@mensrea I've tried to find one's I haven't seen around as much, but that one never fails to amuse me, They had to have known!
@RickiTarr well, it's got it's own wikipedia page so it must be of some cultural significance
Phil Thane ✅@RickiTarr
Not food. Definitely meets the definition of cruel and unusual punishment.
Not food. Definitely meets the definition of cruel and unusual punishment.
FeralRobots@RickiTarr I don't actually mind the noodle+cheese part, if it's hot that actually sounds like it could work. But if one's cooked Brussels Sprouts to that degree*, the whole thing is gonna smell awful & taste like wet iron.
_
*especially ones from that era, they've actually been bred to be a LOT less sulfurous than they used to be.
_
*especially ones from that era, they've actually been bred to be a LOT less sulfurous than they used to be.
GJ Groothedde 🇪🇺
Quintessential Quicksand@RickiTarr as a Canadian, I've always been jealous of Americans and their Velveeta. Looks so luxurious.
This dish is just missing a sprinkle of artificial bacon bits... 10/10
BrambleBearGrrraulingVelveeta is plastic. I actually still enjoy the taste of it but my trash food junk food taste buds never went away, just locked in a closet. It is plastic, not luxurious at all. I will trade you our velveeta for your poutine!
@BrambleBearGrrrauwling @sand What Velveeta cheese is great for is keeping cheese sauces silky smooth, if you make Mac & Cheese that you aren't serving immediately that sodium citrate really works.
@RickiTarr yup.
Growing up we used it sometimes for nac n cheese, and I confess I lined it better than with real chedder cheese and milk. We also used it in a chicken ir turkey casserole with broccoli and it was delicious!!! But I probably have that plastic in my gut still these many decades later!
@BrambleBearGrrrauwling @sand If I'm not eating it immediately or making it ahead I'll do a couple slices in with the other cheese.
Cowboy Who?@sand @RickiTarr As an American, I've always been jealous of Canadians and their Universal Healthcare.
Also: Hockey Hair.
HighlandHen@RickiTarr This feels like an attack.
BashStKid@RickiTarr Missing some spray cheese and a Twinkie on top, surely?
What would you even call that abomination? A fartquake roulade?
Greg Kemp@BashStKid @RickiTarr Fartcake?! LOL! I suspect I'll end up calling someone "Fartcake" before the week is out.
"Fartquake roulade"!!!!🔥🤣
Dan Neuman 🇨🇦@BashStKid @RickiTarr It's not even the nice post-90s Brussels sprouts. It's the bitter ones British mom's everywhere served.
@dan613 @RickiTarr The long culinary shadow of British boiled cabbage and its fellow travellers.
I was once told that Brussels sprouts survive cold winters that would kill off fresh cabbages and the like, and they’re compact to transport and store, so became a Christmas vegetable.
@BashStKid @RickiTarr That explains a lot. And I will now become a fascinating table guest with that tidbit, thanks!
Emma the Curious 🧐 has moved!@RickiTarr And if you upload that image to theyseeyourphotos.com....
"The subject of our scrutiny lacks discernable features, their emotions obscured. They are clad in anonymity, their attire unremarkable. Their interests, a void to be filled, manifest as a predilection for repetitive tasks, an indifference to novelty...
...the only guess being they like eating and cooking, they do that very slowly and also, as an awful activity, they force-feed themselves, and eat in silence alone."
Golden Bunny of Destiny 🕯
Sue ArcherI once came across some old recipe cards that included a doughnut and prune salad. (also included cream cheese and a couple of lettuce leaves).
My husband said, well, I like all those things.... so I made it for him!
He said I didn't have to make it again. And now he's gluten and dairy intolerant, so there's no danger of having again.
GrumpyDad 🇺🇦🇵🇸@RickiTarr I was born in the early 70:s. This is why I don't want trends from those days to return
@RickiTarr The 60s and 70s were the Wild West of American cuisine. "What can we make from mass produced food that would scream 'America!'?"
Alex@rtnVFRmedia Suffolk UK@dan613 @RickiTarr even Britain did not have anything quite as cursed as this.
There was a lot more processed food out of tins in the 1970s and it was harder - but not completely impossible) to get "multicultural" food (my Dad would drive with my mum and aunt to London to get spices and other ingredients every few weeks), and at school it was traditional mass produced English food, but nothing like the excesses of the USA..
Don Magnétophone@dan613
"American cuisine", I'm choking in French 😁
@VoronoV @vfrmedia @RickiTarr I should save that picture for the next time somebody asks. That and Jell-o™ vegetable salads.
@dan613
"Now, anything you put into salad tastes better in New Jell-O Salad Gelatin."
(In four real salad flavour)
https://www.reddit.com/media?url=https%3A%2F%2Fi.redd.it%2Fn7ako78iox1e1.jpeg
Let me die. (In french)
AnnieI have an entire 12 volume set of these books, inherited from my mother. The 60s were similarly amazing.
I've never cooked any of the recipes, but sometimes I like to thumb through the pages for a thrill. Looking forward to your daily photos!
Tirrimas 
🚫👑@anne @RickiTarr the bad old days of the American Revolution aesthetic. Thanks, 1976
@anne Definitely share some, sometime! I love vintage recipe books
LovesTha🥧@anne @RickiTarr The graphic designer getting most of the way around and realising they didn't have enough room for all the titles so they drop the font size for the last few subtitles.
Jim. From Kansas.@RickiTarr This smacks of "I have to come up with six new ring-mold recipes for this cookbook to make quota, who cares if anyone ever tries them!"
@jimbush @RickiTarr "10 uses for your Bundt™ pan that aren't desserts!"
Angela Glansbury 🚽@RickiTarr
if you would be so kind as to share the recipe...
if you would be so kind as to share the recipe...
@floppyplopper Well dang, I actually found it:
https://www.google.com/amp/s/www.denverpost.com/2011/07/19/noodle-sprout-ring-circa-1962/amp/
If you make it, please share pics!
@RickiTarr
_frozen_ brussels sprouts 😭
if i do this and share photos i might also carry out my threatened "english lasagne" idea
Parade du Grotesque 💀Oh Lord Cthulhu, have mercy!
JeniParsons
playinginthedirt@pitd AT least there's bacon lol
Mats Holberg 🇺🇦 🇵🇸@RickiTarr I kinda feel cheated that I never saw anything like this in the wild. Since SOMEONE must’ve been trying all those recipes.
(My mother was extreme in the ‘70s, too, but for us it was the antithesis of this kooky splendor: health food.)
John Q McDonald@RickiTarr I’m Pavlov’s Dog over here!
Book@RickiTarr This makes my tummy growl in fear. You X-ers were built from stern stuff.
I'm going to show this neutrally to my Chinese friends. I want their honest feedback.
metalfabs@RickiTarr if you buy cookbooks now, they may well be AI slop. So you have to buy older cookbooks to be safe. But if you go back too far, you encounter some abominations of cuisine.
@metalfabs It's fine, I can cook without cookbooks, but I do enjoy how hard they were trying
for a day, while . . . 🗽I started college in the early 70s - first time away from home - and I survived on Hamburger Helper and Dinty Moore beef stew. THANK GOD.
`Da Elf@RickiTarr @GhostOnTheHalfShell
Dear $Diety! That's a Culinary War Crime!
Kinene⭐🐻@RickiTarr
I was fortunate to never have eaten such "food." It looks like something from a midwestern church cookbook ("hot dish"). Velveeta? Ugh.
I was fortunate to never have eaten such "food." It looks like something from a midwestern church cookbook ("hot dish"). Velveeta? Ugh.
Ciggy Bringer of SmokeWild thing is, I could make this work. Not like this, but a roasted brussels sprouts pasta with light creamy cheesy sauce.
I would eat that, but not this.