Page 21 | Food you don’t often see anymore

BigJanette · 2025-04-21T10:48:49+00:00

What dishes did you used to eat, but don’t really see around anymore? I’ve just remembered a M&S ready meal I ate quite regularly in my student days (this would’ve been in the mid 90s) but haven’t seen since. Smoked haddock kedgeree. Anyone else remember it? I used to make it every so often, but haven’t done in years. I think it’s time to remedy that and get it back on the menu. Any --easy-- recipes welcome!

TheCurious0range · 21/04/2025 23:05

TheHistorian · 21/04/2025 12:19

In my meat eating days we regularly had fried Spam for dinner, with homemade deep fried chips in lard and frozen peas. Makes my arteries twinge just thinking about it.

I was amazed to see it in the supermarket recently and wondered who was still buying it.

My dad uses spam as fishing bait! Also something in a tin called bacon grill

BenbeculaBeach · 21/04/2025 23:07

moggo · 21/04/2025 23:02

The chocolate cup cakes in metallic red cases. They were flat and topped with a thick layer of chocolate icing! When you took the case off there were always bits of chocolate icing left in the ridges and used to eat them off the case! Can anyone remember what they were called? I miss them.

My grandparents always gave me tongue sandwiches. I loved them but don’t think I realised it was a real tongue!

Also the Lemon meringue pie kits! I remember my mum making the lemon bit by melting some kind of yellow bead in what might have been milk? Good old 70s.

Oh and Bernard Matthews turkey burgers!

Were they the Lyons cupcakes? I used to love that thick slab of icing! Probably full of trans fats/ hydrogenated vegetable oil, mind...

moggo · 21/04/2025 23:11

BenbeculaBeach · 21/04/2025 23:07

Were they the Lyons cupcakes? I used to love that thick slab of icing! Probably full of trans fats/ hydrogenated vegetable oil, mind...

Show quote history

That’s it! Lyons. Haven’t thought about them in years but can just taste the icing! Yes they were probably full of everything bad.

TheCurious0range · 21/04/2025 23:16

I still make kedgeree, DS loves it. It's a quick weekday supper. Put some basmati rice in to cook (absorption method so takes ten minutes). . Poach haddock fillets in some milk (takes about 7 minutes) . Dice and sweat down some onions in a large shallow pan, when softened add curry paste. I use madras paste but only about a dessert spoon or two, you could just milder. Add a few handfuls of frozen peas/petit pois. Soft boil some eggs at the same time. Once the rice is cooked stir it into the spice/onion/pea mixture. Remove the fish from the milk remove the skin break into large chunks and stir the fish through the spiced rice. Peel and cut the boiled eggs in half and put them round the edge of the rice pan, put the whole lot on the table with some minted yoghurt and lemon wedges. Everyone serves themselves. It's on our meal plan for this Wednesday!

Empress13 · 21/04/2025 23:18

Anyone remember Kunzle cakes? My Nan always had a box we loved them

IdaGlossop · 21/04/2025 23:28

LittleGreenDragons · 21/04/2025 16:00

It's been a long time since I had liver and bacon. Those that still do it - do you use lamb or pigs liver?

Lamb always. Pig's liver has too strong a flavour for my taste and easily becomes leather-like in texture. Lamb's liver is soft when sliced very thinly and needs only a quick frying in butter and sage leaves to retain a pink centre. I soften red onions slowly in light olive oil and add a few splashes of balsamic vinegar. Onions underneath the liver, a couple of slices of plain back bacon on top. Done!

IdaGlossop · 21/04/2025 23:31

TheCurious0range · 21/04/2025 23:16

I still make kedgeree, DS loves it. It's a quick weekday supper. Put some basmati rice in to cook (absorption method so takes ten minutes). . Poach haddock fillets in some milk (takes about 7 minutes) . Dice and sweat down some onions in a large shallow pan, when softened add curry paste. I use madras paste but only about a dessert spoon or two, you could just milder. Add a few handfuls of frozen peas/petit pois. Soft boil some eggs at the same time. Once the rice is cooked stir it into the spice/onion/pea mixture. Remove the fish from the milk remove the skin break into large chunks and stir the fish through the spiced rice. Peel and cut the boiled eggs in half and put them round the edge of the rice pan, put the whole lot on the table with some minted yoghurt and lemon wedges. Everyone serves themselves. It's on our meal plan for this Wednesday!

I've recently started using a Fortnum & Mason recipe that features coconut milk. It's heaven on a plate 🤩

IdaGlossop · 21/04/2025 23:40

HalloweenGrinch · 21/04/2025 21:18

This is very near me. Their restaurant is VERY disappointing, faggots or no faggots. And the owners are widely detested (and not just cause they are rich).

I had a post banned on FB years ago for saying faggots. I meant the bundles of sticks, not the food, but I appealed in vain.

Someone mentioned jelly mouse - I swear my mum used to whisk cooling jelly and angel delight together to make a moussey jelly. I wonder if I imagined that.

Show quote history

My mum, in the 1960s, used to make Rowntrees orange jelly with half water, half milk. Could you be thinking of that? Angel Delight wasn't permitted in our house ('too modern and synthetic'!!) but I can imagine how Angel Deight and jelly, whisked together, would make a mousses jelly.

IdaGlossop · 21/04/2025 23:49

Lovelysausagedogscrumpy · 21/04/2025 20:50

Along the same lines M&S used to do something called chipped beef. It was small pieces of beef in a supreme sauce with mushrooms. Heavenly on toast. That’s just reminded me. Are Heinz toast toppers still going ?

Show quote history

Toast Toppers are no more. Neither are my favourite, Chesswood Creamed Mushrooms. Thinking of tins has reminded me of Trouthall Grapefruit segments. Can you get those any more?

WtP · 22/04/2025 00:03

HalloweenGrinch · 21/04/2025 21:52

Gosh, maybe I am your sister! Is one of your parents forrin?!

Show quote history

I'm sorry for some reason I managed to miss type Sidmouth?
No both parents were English though our dear mother did live overseas for some time 😂

BlackeyedSusan · 22/04/2025 00:11

heart attack Dripping and salt sandwiches

MarieKlepto · 22/04/2025 00:44

Re Spam: Spam was shipped in huge quantities to US troops in both WWII (Hawaii stationed) and during the Vietnam war. US troops shared with locals who had never tasted it before. They loved it, hence the odd thing going on with Asia and Spam!

Midsummernightsdreaming · 22/04/2025 01:07

I think it was called Ice Magic or something similar. You squirted it over ice cream and it solidified - like a chocolate sauce but there was a mint one and a caramel version also.

NattyTurtle59 · 22/04/2025 03:02

Whoistheeasterbunny · 21/04/2025 14:31

I thought I was the only person who grew up with boiled potatoes! The lovely taste of starch.

If my parents put too much margarine on, some would go crumbly and taste awful, so it was a tight rope of how many I could actually push myself to eat.

I don't understand it either, I have the same access to funds, an oven, shops, ingredients as they did, and I still wouldn't resort to those 😂

Show quote history

What's so strange about boiled potatoes? They are very normal where I live.

MargaretThursday · 22/04/2025 07:16

Midsummernightsdreaming · 22/04/2025 01:07

I think it was called Ice Magic or something similar. You squirted it over ice cream and it solidified - like a chocolate sauce but there was a mint one and a caramel version also.

Yes Ice Magic. It was amazing!

Ohwhatfuckeryitistoride · 22/04/2025 07:22

Lovelysausagedogscrumpy · 21/04/2025 20:19

Jus rol puff pastry. Roll it out slightly thicker than you would for a pie and cut out circles with a scone cutter. Then with the smallest cutter you can find stamp out the middle of each circle not quite all the way through. Bake them and then when they’ve cooled pull out the middle bit and you have the centre to fill. Sounds like a faff but it’s worth it.

Show quote history

Heron also do vol au vont cases. Ours has shitloadsleft from Christmas.

Ohwhatfuckeryitistoride · 22/04/2025 07:24

BlackeyedSusan · 22/04/2025 00:11

heart attack Dripping and salt sandwiches

Dh makes sure we save the dripping if we have pork or beef. Then he (and the dogs) live like 70s kings for a few days.

HoraceCope · 22/04/2025 07:34

Lovelysausagedogscrumpy · 21/04/2025 20:41

I’d forgotten all about those - brings back memories !!

Show quote history

you could eat the paper i am sure

Pushdontpull · 22/04/2025 07:59

A previous post mentioned tinned sterilised cream. Many years ago, my cousin gave me a recipe that used a box of After Eight mints melted in a pan with a tin of cream, then poured into a ready made pastry case. It would set into a rich truffle-like texture and always went down well (literally!). I’m assuming Nestle no longer make it as I haven’t seen it for years.

lunaemma · 22/04/2025 08:11

ThisCraftySeal · 21/04/2025 22:47

Is this in Chorley?

Show quote history

Yes!

Somethingthecatdraggedin7 · 22/04/2025 08:27

Scentedjasmin · 21/04/2025 13:00

Lemon puff biscuits!!

I found these in asda a while ago but they are not as nice as they used to be

echt · 22/04/2025 08:28

MarieKlepto · 22/04/2025 00:44

Re Spam: Spam was shipped in huge quantities to US troops in both WWII (Hawaii stationed) and during the Vietnam war. US troops shared with locals who had never tasted it before. They loved it, hence the odd thing going on with Asia and Spam!

And here are the recipes:

https://www.theguardian.com/food/2022/jan/17/suspiciously-delicious-undeniably-asian-four-ways-with-spam-recipe

The American canned meat that’s undeniably Asian: four recipes with Spam

Spam is a shining beacon of culinary innovation through hardship, and represents a complex history across many cultures

https://www.theguardian.com/food/2022/jan/17/suspiciously-delicious-undeniably-asian-four-ways-with-spam-recipe

CountryQueen · 22/04/2025 08:34

You can get spam on your breakfast butties in lots of cafes and sandwich shops in the NW. See also brown sauce and jacket potato vans!

Lovelysausagedogscrumpy · 22/04/2025 08:46

BlackeyedSusan · 22/04/2025 00:11

heart attack Dripping and salt sandwiches

We used to have dripping on toast sprinkled with salt. If we had roast beef for Sunday dinner, that was breakfast the day after !! I couldn’t eat it now without checking my pulse !!

TonTonMacoute · 22/04/2025 08:48

BenbeculaBeach · 21/04/2025 22:57

Jelly mousse is made by whisking jelly and evaporated milk together. Try this:

www.lavenderandlovage.com/2020/04/mums-two-ingredient-strawberry-mousse.html

Show quote history

That is the ONE!

Definitely going to try that next time DS is home!

Food you don’t often see anymore

Interested in this thread?