Foods you ate growing up that most folks don't eat today

[5030]

Pickled Pigs Feet and Jiffy Time Popcorn in the foil pan that was guaranteed to burn every time....lol

 

[Oaktree]

Pork brains and milk gravy. With a side of boiled chicken feet.

Obesity wasn't a problem in those days...

 

[ROUSTABOUT]

I can still go to town and get those items.

 

[ROUSTABOUT]

Obesity wasn't a problem in those days...

Those things are still for sale in town.

 

[5030]

I can still go to town and get those items.

I can too but now the pickled pigs feet look vulgar...

 

[Oaktree]

Those things are still for sale in town.

Maybe your town but not mine.
Anyway, my point was that with food as unappetizing as that, you didn't need to worry about over-eating.

 

[Jstpssng]

Liver and Lima beans!!!!

I like liver occasionally. What I get from 1 pig is enough for the year. I don't think that my pigs would even eat lima beans.

When I was in my 20s, I spent one Christmas with my then GF's family. She told me ahead of time that a family tradition was to eat something they called oyster stew Christmas eve. Not a big seafood lover, and it didn't sound very appetizing but went along. It was beyond nasty, big oyster chunks floating in some sort of milk broth, no other ingredients that I could see. I gagged down a few spoonfuls but that was all I could manage. Turns out that was Christmas eve supper, nothing else.
Not much of a future with that one...

My family had it's own gross soup too...cold beet soup...beets simmered in skim milk and served cold. A favorite dish of my father's when he was growing up, my mother would make it occasionally. She did make us kids try some once, and once was more than enough. My siblings agreed.

We used to eat oyster stew growing up, at the time it was a bit of a treat. I've tried making it a couple of times but it isn't the same.

 

[/pine]

...We used to eat oyster stew growing up, at the time it was a bit of a treat. I've tried making it a couple of times but it isn't the same...

To do it right you need to use two pans...one for the oysters and the "liquor"...and one for the stew (butter, pepper, milk, cream, half&half etc.etc...)...cook the oysters until the edges are well wrinkled ...it is paramount to make sure both the stew and the oysters are the same temperature before combining them...it is best to add the oyster to the milk rather than the opposite...

 

[IndyJay]

To do it right you need to use two pans...one for the oysters and the "liquor"...and one for the stew (butter, pepper, milk, cream, half&half etc.etc...)...cook the oysters until the edges are well wrinkled ...it is paramount to make sure both the stew and the oysters are the same temperature before combining them...it is best to add the oyster to the milk rather than the opposite...

And don't forget the oyster crackers.

 

[ROUSTABOUT]

I can too but now the pickled pigs feet look vulgar...

My mother loves them. Head cheese and souse meat too

 

[ROUSTABOUT]

Obesity wasn't a problem in those days...

I was thinner back then, come to think of it.

 

[ROUSTABOUT]

Saltine cracker. Slice of cheese. Slice of tomato. Sardine on top. Have some olives and pickled eggs with it. Fit for a king.

 

[IndyJay]

Limburger and onion on rye with mustard.

 

[Molalla1]

I had an uncle (by marriage) who liked chicken feet. One thing about it, nobody ever tried to eat his favorite piece of chicken. My grandmother's favorite piece was the back, in fact that was the only piece she would eat...according to my Mother. She apparently never had to fight anyone for her favorite piece either.

I personally like the gizzard.

My brother and I would fight over the gizzard, heart, liver but not the back he got all he wanted.

 

[Molalla1]

I like liver occasionally. What I get from 1 pig is enough for the year. I don't think that my pigs would even eat lima beans.


We used to eat oyster stew growing up, at the time it was a bit of a treat. I've tried making it a couple of times but it isn't the same.

There is a restaurant in Portland OR named "The Oyster Bar", they make the best oyster stew . . . we go there at times when we are in Portland.

 

[2LaneCruzer]

There is a restaurant in Portland OR named "The Oyster Bar", they make the best oyster stew . . . we go there at times when we are in Portland.

Love oyster stew. If you like liver, buy calf's liver and soak in in milk overnight. Takes all of the bad smell and taste out of it. Makes a big difference...works on fish also.

 

[Molalla1]

2Lane, I have always loved liver & onions . . .

 

[Wakey]

Saltine cracker. Slice of cheese. Slice of tomato. Sardine on top. Have some olives and pickled eggs with it. Fit for a king.

That is creative.

 

[stuckmotor]

We used to have grits and gravy, grits and eggs, grits and ham, grits and cheese, grits and bacon and grits and fried fish. Once, several years ago I got a mild craving for something or other with grits. There were no grits around and the craving soon went away.

 

[ning]

Egg yolk & sugar
You separate the yolk out from the white
raw
Put in on/in a spoon
Sprinkle sugar over it

idk my mom would give this to me every once in a while
she was born during the war in France and lived there during post-war scarcity, this may have affected her consideration of "this is good stuff"

To be honest it's tasty
The other day I had a raw yolk (sans sucre) just randomly decided to eat one while separating eggs for a different recipe and it made me think of that childhood treat