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(Huffington Post)   Vintage salad recipes that pretty much make healthy eating (or any eating at all) impossible   (huffingtonpost.com) divider line 15
    More: Strange, healthy eating, salad recipes, salads, corn syrup, HuffPost Taste, recipes  
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11130 clicks; posted to Main » on 05 Jan 2014 at 8:28 AM (49 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
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2014-01-05 07:54:42 AM  
6 votes:
Well, to be fair, the salad and baloney loaf was a WWII thing, trying to use as few rationed products as possible.  Look up some of the baked goods recipies from that era, trying to substitue a lot.  Also, today we take for granted a lot of the rapid shipping of produce that let's you get fresh looking produce in Minnisota in January, for a relatively decent price.  Back in those days, if stuff was out of season, you either bought canned, did without, or paid triple for stuff that looked like it would go bad by dinner.  Thus lots of heavy dressings, and bright, shiny gels to cover it up.  Year round access to fresh foods is a relatively new thing for most parts of the country.
2014-01-05 09:51:16 AM  
3 votes:

hubiestubert: You mean that caesar made with egg yolks, olive oil, anchovies, and Parmesan ISN'T low fat?

Yeah, gelatin was big back in the day. Savory as well as sweet. So were essentially forcemeat salads. It was the dawn of processed food, and a golden age for marketing. Health education, and good eating habits, not so much...


Don't forget, most people still did manual labor back then.  And I mean real manual labor.  Where you either didn't have  a machine doing most of the work for you, or it weighed close to a hundred pounds, and you had to haul it around.  They were probably burning a few thousand more calories a day than your average wage slave now.  It's why so many of them could eat a pound of bacon for breakfast, drink a couple glasses of scotch at every meal, and smoke like a bandit, and still made it till they were 80.
2014-01-05 08:40:11 AM  
2 votes:
"Listen guys, fruit and mayonnaise is never a good idea. Ever."


http://www.simplyrecipes.com/recipes/waldorf_salad/
2014-01-05 08:29:26 PM  
1 votes:

Huggermugger: I kind of want to taste the potato salad loaf.


Yeah, that's the one that looks interesting to me. I mean, you're basically using your own potato salad recipe, which you already like, you're just adding a savory glaze to it and slicing it instead of mounding it on your plate. What's to hate?
2014-01-05 03:51:18 PM  
1 votes:

chitownmike: So what you are saying is that you have no idea how cookbooks originated in America?


1.bp.blogspot.com
2014-01-05 12:35:27 PM  
1 votes:
...and yet people were skinny back in the 50's before the advent of all the new 'low fat' foods.
2014-01-05 11:24:58 AM  
1 votes:

highwayrun: Paging Mr. James Lileks to a white courtesy phone, Mr. James Lileks to a white courtesy phone.


I don't care for him personally, but he has some funny compilations from that period, including 70's decorating nightmares.
2014-01-05 11:04:33 AM  
1 votes:

Bathia_Mapes: I grew up using Miracle Whip as a salad dressing. Not just tuna salad & egg salad, but green salads too. My grandma's idea of a green salad was iceberg lettuce, tomatoes & occasionally some cut up spring onions if those were available, all slathered in Miracle Whip. I was in my late teens before I ever had another type of dressing on green salad & that was at a friend's home.


Miracle Whip is disgusting and vile.

And I like mayonnaise.
2014-01-05 09:58:51 AM  
1 votes:

Nineinchnosehair: devildog123: Well, to be fair, the salad and baloney loaf was a WWII thing, trying to use as few rationed products as possible.  Look up some of the baked goods recipies from that era, trying to substitue a lot.  Also, today we take for granted a lot of the rapid shipping of produce that let's you get fresh looking produce in Minnisota in January, for a relatively decent price.  Back in those days, if stuff was out of season, you either bought canned, did without, or paid triple for stuff that looked like it would go bad by dinner.  Thus lots of heavy dressings, and bright, shiny gels to cover it up.  Year round access to fresh foods is a relatively new thing for most parts of the country.

I just made the older crazy cake recipe yesterday, the one with vinegar and baking soda, no eggs or milk.  Mom's made it for years, it's still delicious...I only recently learned it had its roots in rationing.


I have a similar recipe. My grandmother (who in WWII served in the Philippines as a cryptographer) called it wacky cake. I was tasked a couple years with making a kosher-for-Passover cake. Once this goy figured out what that meant, wacky cake came to the rescue (though I updated it with more chocolate and a couple minor improvements).

/coolinary story, bro
2014-01-05 09:39:59 AM  
1 votes:
Almost any salad you get from a restaurant, or worse from fast food, is going to be high in fat and is also most likely a sodium bomb. Many run 1500-2500 mg sodium. Even with so-called "light" dressing, you're not cutting much out of that. You could bring your own dressing, but depending on the actual salad contents it still may not help.

My idea of a salad is a bag of mixed greens and a bag of "veggie lovers" that has various stuff like red cabbage, snap peas, carrots, radishes, etc. Put down a layer of greens, put down a layer of veggies, sprinkle a genuinely light balsamic vinaigrette. Put down another layer of both and more balsamic (with two layers, sprinkling is plenty). Pop about 3-4 ounces of bite-size chicken on top, and I'm done. I don't go for croutons or bacon bits.
2014-01-05 09:20:52 AM  
1 votes:

Confabulat: I find the idea of Miracle Whip as salad dressing pretty hysterical. And horrifying.


Why? That's what it was invented for. That's what it is.
2014-01-05 09:19:42 AM  
1 votes:
ITT: People who are unaware of gallotine.
2014-01-05 08:33:46 AM  
1 votes:
Paging Mr. James Lileks to a white courtesy phone, Mr. James Lileks to a white courtesy phone.
2014-01-05 04:55:24 AM  
1 votes:
I find the idea of Miracle Whip as salad dressing pretty hysterical. And horrifying.
2014-01-05 02:54:27 AM  
1 votes:

hubiestubert: Yeah, gelatin was big back in the day. Savory as well as sweet. So were essentially forcemeat salads.


If you do a all beef meatloaf, put a 1/2 tsp of unflavored gelatin in the mix; along with the cracker crumbs, sauteed veggies--and a can of V8 to simmer the veggies; then 1 egg and crush saltine crackers...Which is moistened with the 1/2 tsp of gelatin in 1/2 cup of stock.

The Gelatine replaces the really good fat you'd get from using a veal, beef, pork meatloaf grind. And using a all beef (Hamburger meat) grind.

Glaze on ketchup/vinegar/brown sugar mix in 3 addtions on broil in the last 10-15 mins of cooking to get the really crusty bit.
 
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