September 29, 2006 by Tarrant Figlio
You know you need just the right plates to serve your retro food on.
We have one plate at home that is perfect for retro food, but I am always on the lookout for more. When I saw these featured on Slashfood yesterday, I knew these were perfect for all the hip retro food cooks that swing by here. So, go grab some diner plates to use as your dinner plate or just to serve yourself some retro appetizers while you watch tv.
Category Appetizers, retro food | Tags: | No Comments
September 28, 2006 by Tarrant Figlio
Another not so appetizing recipe to me, I think I must be off my feed or Meta is off her game. This sounds bland.
1½ lbs. boneless veal
Water to cover
1½ teaspoons salt
Leaves from 4 branches celery
8-oz package spaghetti
Dash pepper
Wipe veal with damp cloth; cut into 1-inch dice. Place in a saucepan with water to cover; add salt and celery leaves, cover and simmer about 1 hour or until veal is tender. Add enough boiling water to make 4 cups liquid, add broken spaghetti and pepper, cover and cook 15 to 20 minutes or until spaghetti is tender. Thicken liquid with flour-water paste, if desired. Remove celery. Serve hot. 5 servings. The Modern Family Cookbook
Category Meat, Recipes, retro food | Tags: | No Comments
September 27, 2006 by Tarrant Figlio
This meat sundry recipe seems somehow so very British retro or colonial America. It does feature our vintage favorite bacon fat though!
½ lb beef kidney
2 tablespoons vinegar
¼ cup bacon fat
10 small white onions, ¼ lb.
1½ lbs ground steak or chuck
1 lb. diced pared potatoes
Pastry for single crust
Split kidneys and remove cores, tubes and membranous covering. (that whole thing, makes me glad I don’t cook meat) Soak 30 minutes in 1 quart cold water to which the vinegar has been added, then drain, dice and brown in 2 tablespoons of the fat. Barely cover with water, add 1 teaspoon salt and simmer slowly until tender, about 45 minutes. Add water from time to time as needed to keep meat covered with liquid. Cut onions in halves or quarters and sauté in remaining fat until slightly browned; add ground meat and rest of salt and continue cooking over moderate heat for 20 minutes, or until meat is nicely browned, stirring frequently. Meanwhile cook potatoes until tender in just enough boiling salted water to cover. Add the kidneys and potatoes with their cooking liquid to the ground meat. Thicken gravy if desired. Turn into an 8-inch casserole, cover with Plain Pastry gashed in several places to let steam escape. Bake in a moderately hot oven (425°F.) about 20 minutes or until crust is nicely browned. Serve hot. 5 servings. The Modern Family Cookbook
Category Meat, Recipes, retro food | Tags: | 1 Comment
September 26, 2006 by Tarrant Figlio
It’s Best for You! and get some Schlitz Beer while you are at it! Do they still make Schlitz even? Admittedly, I never buy beer so it certainly could still be around…but I haven’t seen anything about it in years. Whole chickens for .39 a lb is appealling as well.
Category retro food | Tags: | No Comments
