I feel like the Bacon Craze should have been mentioned in the 2000s section: while the meat was certainly popular before, people began adding it into literally everything in the 00s, to the point of achieving the once thought impossible Bacon Burnout. I’d also say it’s the decade that normalized sushi for the average American; before that it had been around since at least the 80s, but it was seen as eclectic and fancy. I mean, the Spiderman 3 roll is a thing that still exists to this day in many sushi restaurants. Oh, and a note on TV dinners, the first turkey dinner wasn’t just aping on a classic Thanksgiving meal, it only came into existence due to a surplus stock of turkey meat for the company post-Thanksgiving. Rather than take a huge loss by letting the excess meat rot in a fridge somewhere, the leftover meat and sides were packaged into individual freezer portions and sold as a quick dinner, and were a huge hit!
I was a young kid in the 1980’s, and I remember eating a lot of Chinese food, and especially in the form of the succulent char siu, which is my favorite form of BBQ, and I make it every week in my own kitchen. I buy pork belly at the local Chinese grocery, and make char siu over and over again. I can’t get enough of it.
When _I_ was a kid, in the early '60s, we ate Chinese food, because at the time, "fast food" was _ONLY_ Chinese Food or a bucket of Kentucky Fried Chicken. McDonalds or Taco Bell had not yet come.
The Bomb cake looks like the Betty Crocker Bake and Fill cake that one of my little ones begged me so much to get in the early 2000's from T.V. commercials and I've used it several times a year for at least 19 years for my children's birthdays. They love getting to choose the filling and cake and frosting even as teens. So much fun!😊
I'm old enough now to be deeply thankful that I was taught to cook by my great-grands, who came of age on a Pennsylvania farmstead during the Great Depression. Simple methods, humble, unfooled-with ingredients, and a little practice is all it takes. In the 1980s, farm-to-table was still considered "eating poor" by many families I knew who drank Tab and gave their kids Pop Tarts. In two or three generations, they had forgotten all of their ancestors' food wisdom, lost their sense of nuanced flavors, and couldn't cook worth a damn. Time to get back to basics!
Great Depression has been taught that it was caused by humans doing human things and the only way to stop it was to have the government crack down as hard as they can and regulate the economy to death. And that's why to this day, nobody has any idea why recessions exist, they just happen as if by magic.
Interesting reply, @madamsalamamder ! I think you're largely correct; we lost the "simple" techniques for all the new fangled ideas, and _did_ lose a lot in the process.
@@josephgaviota there is much to be glad for by way of our greater ease of food handling and cooking. But as I go on, it seems to me that many manufactured foods never arrive at a superior quality for all the extra ingredients and refining. Best to leave some things as they are.
A child of the 50's-I grew up with tv dinners and tuna casseroles, and chicken ala king on toast (delicious). I loved tv dinners, it was considered a fun treat if mom & dad were going out for example. Cubed steaks, meatlof, hot dogs, cold sandwich Saturdays, Sunday baked chicken. And I still love Jell-O today. I use my crockpot often, for stews, soups & chili. My closest culinary adventure away from all-american fare, through the years, is Mexican style food. Love it! I'm still cooking the 1950'-60's comfort food I enjoyed back then. My grown kids still love it too. Good food memories are as important as "the soundtrack of my life" to me. 🙂
Weird History Food Sunday, once again! This video is cool, it's neat to see what foods were popular back then/now. Would love to see a part 2, if possible
80's cuisine, the decade when I grew up, are still the main recipes I use today. My Mom still makes the pot roast once a week. Interesting what habits a person keeps.
Fun fact: until the hippies and trend chasers started eating kale, the largest consumer in the world for the fancy lettuce was Pizza Hut. They used it as decoration to line the salad bar.
7:18 That shot of the parents and the kids on those flimsy TV trays, eating a TV dinner in the living room while watching TV ... We were NEVER allowed to eat in the living room. The ONE EXCEPTION was every April, when they aired "The Wizard of Oz" ... that was the ONE TIME we kids all had to take our baths, put on our jammies, and we got to eat TV Dinners(!) on the TV Trays(!) in front of the TV(!). So, I've probably eaten about 8 or 10 TV dinners, _IN MY LIFE._
Most of those food trends from the 60s onwards have been mirrored in the UK ,fondue was huge in the 70s and molecular gastronomy had a brief hay day about 15 yrs ago .Personally I consider the pre 60s dishes (for the most part ) to be real food that has stood the test of time .Who doesn't love roast beef after all ? Some of the later fads are glorious too ,a good cheese cake is still one of my favorite things .
As a Boomer kid I ate many a TV Dinner and Tuna Casserole. My Mom was cooking up pots of kale in the Sixties, Seventies and Eighties. Nowadays, folks are just discovering kale, as if it had never been available in the fresh produce section before.
Whenever there is a glut of a product, suddenly it is advertised all over and is suddenly less expensive than something else so it gets incorporated into many processed products. It becomes a fad. As soon as the glut is over, something else comes along. Remember blood oranges in the mid-eighties? Then there are the 'scares'. There was a time when salt was the enemy, now it's a huge fad. A salt shop just opened where I live, and it's advertised as solar-powered! Butter was bad for a few years, too!
@3:45 Lobster was THE hot ticket item in Louisiana around the late 1990's when Red Lobster expanded into the area. Every old guard restaurant had to add it to the menu. But it was a passing fad, lobster is good and all, but its too expensive and I think we could all tell that it was not the freshest. You can really tell when you can taste the gulf in the oysters and shrimp but you can taste the greyhound bus that lobster took on his way from Maine
I was born in Tijuana and have eaten at Caesar’s restaurant. The salad is prepared right at table side. Gordon Ramsay, another chef, and a fine dining expert/sommelier chose it as a locale to film their show. Last time I was there I asked the manager on duty what Gordon was like and said he was polite as could be treated the kitchen staff & servers with the utmost respect. The cuisine and experience is chef 👩🍳 😚
0:43 - When I was a travel nurse living in Greybull, Wyoming, I stayed at a place called the Antler Motel. During deer season, boarders who hunted with the husband (co-owner) would string up their deers like that at the motel! The couple that owned that place were so awesome, the husband even fixed my car (for free) in the parking lot.
I've never tried molecular gastronomy. It almost sounds like something you would have expected from a retro future based on the sci-fi of the 50s and 60s.
It boggles my mind that people want foam - flavored air - on their food. No thanks! I'll have the sauce. The gravy, couli, jus, dressing or salsa on mine. Please give me something made out of FOOD.
A lot of the inferior copycat restaurants closed up by the time the 2010s rolled around, but the legitimately great places, like Grant Achatz's Alinea in Chicago, are still holding strong after all of these years. That would be the place to try it if you do so.
This was a thorough breakdown of how we've come across all types of cuisines through the years. Suggestion: I would love for you all to do another breakdown like this one on Oxtail. It's such a delicacy now, but back in the day, butchers could hardly give them away. It was a part of the meat the butchers didn't want, and practically gave them away to poorer African American communities. Nowadays, they are ridiculously expensive (whether I buy them to cook or order them at a restaurant), and are enjoyed by people all over the world.
Growing up in eastern North Dakota in the 1970's....some moms used crushed potato chips to garnish a tuna noodle casserole. Other moms used those French fried onions or crushed Corn Flakes. But tater tots? Nope, not where I'm from. Tater tots were used in Tater Tot Hotdish-- a layered casserole of ground beef, mushroom soup, onions, tater tots, and maybe green pepper.
Over here in Washington state, we call that delicacy, regardless of where the layer of tots is within the dish, either Cowboy Casserole (more northern/northeastern WA), Tater Tot Casserole, or (if you're Gen Z) Totsserole. Kind of like determining where you live in the US by asking questions such as, "What do you call sweet, carbonated drinks? Pop, soda, tonic, coke, soft drinks, soda pop, etc.?" P.S. Washington is Pop except in the Seattle-Tacoma area where it's Soda; the exception being the TriCities area (Kennewick, Pasco, and Richland) where a great deal of the population has moved there from all over the country for employment in science and engineering
@@atomicchanteuse5095 I learned something new today regarding Washington state food names and culture. Thanks ! : ) And in North Dakota, any kind of soft drink (Coke, root beer, etc) is most always referred to as 'pop. '
I was never able to make myself ‘like’ tuna noodle anything, and have always been repulsed by warm tuna😂😂. My stepmother would make tuna noodle casserole for herself and my father, who would abuse his waistline savagely on the stuff, while I ate a few baked chicken legs😂😂. My stepmother would pack a few of those commercial kitchen sized cans of tuna when we went camping at the beach for Memorial Day weekend, and make huge bowls of the most deliciously chilled-to-perfection tuna salad, and I would eat myself into a long nap on that stuff. That woman was a real ‘c-word’, but one of her few charms was that she was great cook!
Born in the mid-90s and raised in the Midwest, but same! My mom NEVER used tater tots for tuna noodle casserole, it was crushed crackers (sometimes Ritz or the like and sometimes saltines) or potato chips.
@7:42 A couple I am friends with and I made the mouth-watering delicious Beef Bourguignon from Mastering the Art of French cooking.
After that, some years later, I went to a local Salvation Army and found this book, in perfect condition, for $3. That was the best thrift find I have ever had.
@0:14 The 80s star Molly Ringwald said “My favorite recipe is smashed avocado on sourdough toast with salt, pepper, lemon and a sprinkle of chili flakes. I could eat it every day of my life.” In a poll, Ringwald was voted as the most iconic actress of the 1980s.
I was born and raised in Southern California and am now a retired professional Chef. My peak was during the 80s and 90s. Soooo much fun wirking with all these new ingredients the fusion craze brought in. If you ate in Santa Barbara CA ftom 84-95 theres a very good chance you ate my cooking. Those were some incredible days for the industry and me. That's my "if I could go back in time" choice.
I gather alot of acorns during the fall, i roast then grind'em, then bake acorn red berry bread loafs. I head to the liquor store for a case of any red wine on sale. I head out on the trail, cube up a few loafs on a stump and soak the bread with red wine. I do this for a few miles, till i run out. The spruce chickens in my area love this stuff. You wont imagine how fast they can go through a case of red wine and bread.😁👍👍
All the potato dishes look great! Fried or baked, yum. We ate a lot of fondue when I was in college. Mexican food has always been big here in California,
I am from Panama (the country) and I remember (elbow) pasta salad from the 80´s. (Panamanian style of course!) 😅 It was a must at every party. Now, nobody serves it!😅
Fondue was pretty big here in Italy too; we also had vodka penne (why? WHY? 😨) in the 80s. Now we have things like fish carbonara and nduja + burrata pasta, which are seemingly everywhere and aren't even that bad
Cool video but I was surprised to see them skip the drive-in Era that would have been in the same time frame as the TV dinner. Back in the 50's and 60's SteakNShake, White Castle, In and Out, Whataburger ect... These places are a staple of American culture. 😏
@2:49 - I knew some guys who created a Speakeasy in their basement from antiques they found at the antique store they worked at. The called it The Bomb Shelter. It was amazing!
5:20 My mom (born in the early '30s) was a big fan of, and often made, oxtail soup. Although by the mid '60s I think it was generally COW tail at the grocery.
0:36 - I remember from the Weird History food video "Dishes That Are Much Older Than We Realized" that cheesecake was thousands of years old. After seeing that video, I would mention that fact whenever I heard someone talking about cheesecake, and of course mention that I learned that from the TH-cam channel Weird History Food.
@@seileach67 I just watched that (right after reading this message) and it is a total winner! Very historically significant too! I am going to try that after I write out the ingredients and find them. I have sites for some recipes that we have tried that are bulletproof, the response for them has been amazing. I am not sure what you prefer, but I have one for pumpkin pancakes, apple cinnamon waffles, Cincinnati chilli, and eggnog. It's important to note that while very skilled cooks have probably hundreds of recipes, we use basic, tried-and-true traditional ones, try them out a lot, and have a very limited collection.
@@btetschner Oooh, pumpkin pancakes. I love pancakes and pumpkin bread/muffins, so I'd probably really like those. Would you please post where you got that one? Thanks in advance.
I can't believe you made a James Bond joke about the bombe, but didn't use a clip of the scene where he actually is served a bomb IN A BOMBE. Come on man, shoddy work.
Before turning 21, I also made frequent trips to Tijuana to escape prohibition. I do not recommend it. No donkey shows for me, but I've definitely had my share of mystery meat street tacos.
I don't think I could pick a favorite decade. I eat pasta salad, avocados, and Tex-Mex all the time. And every dessert sounds good except maybe celery Jell-O.
In the 80s there was a fondue resterant where I lived. It was SO darned good I still miss it. Fondue cook the meat and dip in sauces. Cheese fondue omg. And a desert fondue with various sauces and strawberries, angel cake. And pound cake. IT WAS SOOO GOOOD I miss it to this day. Sigh.
Hmm! Seems like somewhere in the mid century period there should be a mention of the Ritz Crackers "Mock Apple Pie" recipe phenomenon! Haha! Also, in my life over the 90s Thai food became what Bennihana was to the 1980s!
For me in the 80’s it was Triscuit Pizzas and Taco Salads. I must have slept through the 90’s to present because I don’t remember any of that being popular.
5:50 I can NOT tell you how often we had Tuna Casserole ... that was a STAPLE in our household. Oh wait, until Hamburger Helper came out. Then we at a lot of THAT.
I'm pushing 50 and have been a farmer (or involved in it) all my life. Have castrated a lot of animals.. never a chicken. Honestly wouldn't even know how to
You've heard of neapolitan ice cream, but how about grape, banana, and bubblegum? Would love to see what you can dig up on Nova Scotia's Moonmist flavour!
Raw Oysters are delicious and tasty no matter what time of year it is. But they are best in the summer heat with a ice cold beer alongside. Pro tip lemon and siriacha is they way to go. You’re welcome
My parents wedding cake in 1977 was a carrot cake. My dad said it was a pain in the butt to find a bakery that would do it but they found one in the end.
As a German nothing confuses me more than Kale being seen as a healthy food. Here it is almost exclusively used as a rich, hearty and definitely unhealthy stew.
Some of these dishes are goated traditional American classics… my Gen A niece mentioned one of her favorite dishes is Tuna Noodle Casserole… in 2023 haha
I feel like the Bacon Craze should have been mentioned in the 2000s section: while the meat was certainly popular before, people began adding it into literally everything in the 00s, to the point of achieving the once thought impossible Bacon Burnout. I’d also say it’s the decade that normalized sushi for the average American; before that it had been around since at least the 80s, but it was seen as eclectic and fancy. I mean, the Spiderman 3 roll is a thing that still exists to this day in many sushi restaurants.
Oh, and a note on TV dinners, the first turkey dinner wasn’t just aping on a classic Thanksgiving meal, it only came into existence due to a surplus stock of turkey meat for the company post-Thanksgiving. Rather than take a huge loss by letting the excess meat rot in a fridge somewhere, the leftover meat and sides were packaged into individual freezer portions and sold as a quick dinner, and were a huge hit!
It's hard to imagine "bacon burnout." I still like to add some bacon!
Kale I agree, but I never heard of gastrointestinal whatever. Must be a niche trend. Bacon whatever I agree did dominate that 00's decade.
Yay Capitalism reducing food waste 🎉
It's absolutely incredible these food trends left a lasting legacy
I was a young kid in the 1980’s, and I remember eating a lot of Chinese food, and especially in the form of the succulent char siu, which is my favorite form of BBQ, and I make it every week in my own kitchen. I buy pork belly at the local Chinese grocery, and make char siu over and over again. I can’t get enough of it.
When _I_ was a kid, in the early '60s, we ate Chinese food, because at the time, "fast food" was _ONLY_ Chinese Food or a bucket of Kentucky Fried Chicken.
McDonalds or Taco Bell had not yet come.
Char sui is normally made with pork shoulders.
The Bomb cake looks like the Betty Crocker Bake and Fill cake that one of my little ones begged me so much to get in the early 2000's from T.V. commercials and I've used it several times a year for at least 19 years for my children's birthdays. They love getting to choose the filling and cake and frosting even as teens. So much fun!😊
I'm old enough now to be deeply thankful that I was taught to cook by my great-grands, who came of age on a Pennsylvania farmstead during the Great Depression. Simple methods, humble, unfooled-with ingredients, and a little practice is all it takes. In the 1980s, farm-to-table was still considered "eating poor" by many families I knew who drank Tab and gave their kids Pop Tarts. In two or three generations, they had forgotten all of their ancestors' food wisdom, lost their sense of nuanced flavors, and couldn't cook worth a damn. Time to get back to basics!
Great Depression has been taught that it was caused by humans doing human things and the only way to stop it was to have the government crack down as hard as they can and regulate the economy to death. And that's why to this day, nobody has any idea why recessions exist, they just happen as if by magic.
Interesting reply, @madamsalamamder ! I think you're largely correct; we lost the "simple" techniques for all the new fangled ideas, and _did_ lose a lot in the process.
@@josephgaviota there is much to be glad for by way of our greater ease of food handling and cooking. But as I go on, it seems to me that many manufactured foods never arrive at a superior quality for all the extra ingredients and refining. Best to leave some things as they are.
A child of the 50's-I grew up with tv dinners and tuna casseroles, and chicken ala king on toast (delicious). I loved tv dinners, it was considered a fun treat if mom & dad were going out for example. Cubed steaks, meatlof, hot dogs, cold sandwich Saturdays, Sunday baked chicken. And I still love Jell-O today. I use my crockpot often, for stews, soups & chili. My closest culinary adventure away from all-american fare, through the years, is Mexican style food. Love it!
I'm still cooking the 1950'-60's comfort food I enjoyed back then. My grown kids still love it too.
Good food memories are as important as "the soundtrack of my life" to me. 🙂
This is fascinating to learn. So many advances in cuisines throughout the world have emerged and it's cool to them all in this video.
Weird History Food Sunday, once again! This video is cool, it's neat to see what foods were popular back then/now. Would love to see a part 2, if possible
80's cuisine, the decade when I grew up, are still the main recipes I use today. My Mom still makes the pot roast once a week. Interesting what habits a person keeps.
80s "cuisine" made me laugh. So much of it was awful! I still hate quiche 😏
@@hensonlaura With all due respect, I think quiche is good!
Fun fact: until the hippies and trend chasers started eating kale, the largest consumer in the world for the fancy lettuce was Pizza Hut. They used it as decoration to line the salad bar.
Very interesting!
I used to be a Pizza Delivery Boy there.
Damn Hippies!
7:18 That shot of the parents and the kids on those flimsy TV trays, eating a TV dinner in the living room while watching TV ...
We were NEVER allowed to eat in the living room.
The ONE EXCEPTION was every April, when they aired "The Wizard of Oz" ... that was the ONE TIME we kids all had to take our baths, put on our jammies, and we got to eat TV Dinners(!) on the TV Trays(!) in front of the TV(!).
So, I've probably eaten about 8 or 10 TV dinners, _IN MY LIFE._
Most of those food trends from the 60s onwards have been mirrored in the UK ,fondue was huge in the 70s and molecular gastronomy had a brief hay day about 15 yrs ago .Personally I consider the pre 60s dishes (for the most part ) to be real food that has stood the test of time .Who doesn't love roast beef after all ? Some of the later fads are glorious too ,a good cheese cake is still one of my favorite things .
As a Boomer kid I ate many a TV Dinner and Tuna Casserole. My Mom was cooking up pots of kale in the Sixties, Seventies and Eighties. Nowadays, folks are just discovering kale, as if it had never been available in the fresh produce section before.
Whenever there is a glut of a product, suddenly it is advertised all over and is suddenly less expensive than something else so it gets incorporated into many processed products. It becomes a fad. As soon as the glut is over, something else comes along. Remember blood oranges in the mid-eighties?
Then there are the 'scares'. There was a time when salt was the enemy, now it's a huge fad. A salt shop just opened where I live, and it's advertised as solar-powered!
Butter was bad for a few years, too!
@@lynemac2539 Butter certainly isn't good for you. Avocados, olive oil and coconut oil are much better.
@@roachmorphine8018 Right now! That's the point. Food fads.
@@roachmorphine8018 Butter is great for you. Seed oils are the real killer.
You poor bastard
@5:34 We had a Luau at Doane University when I was in college, it was like a tribal social on the side of a hill.
Great times!
@3:45 Lobster was THE hot ticket item in Louisiana around the late 1990's when Red Lobster expanded into the area. Every old guard restaurant had to add it to the menu. But it was a passing fad, lobster is good and all, but its too expensive and I think we could all tell that it was not the freshest. You can really tell when you can taste the gulf in the oysters and shrimp but you can taste the greyhound bus that lobster took on his way from Maine
wild lobster?
@@farghomThe Gulf langostinos are clawless lobsters. They're good but I personally prefer crawfish which are tiny lobsters.
Edit: I think the earlier reference was to Maine lobsters sent to a franchise restaurant across the country.
@@lynemac2539 ok ty
Um, isn't Lobster just ocean Cock Roach?
(I'm not making fun, but I think it _is_ true.)
I was born in Tijuana and have eaten at Caesar’s restaurant. The salad is prepared right at table side. Gordon Ramsay, another chef, and a fine dining expert/sommelier chose it as a locale to film their show. Last time I was there I asked the manager on duty what Gordon was like and said he was polite as could be treated the kitchen staff & servers with the utmost respect. The cuisine and experience is chef 👩🍳 😚
0:43 - When I was a travel nurse living in Greybull, Wyoming, I stayed at a place called the Antler Motel.
During deer season, boarders who hunted with the husband (co-owner) would string up their deers like that at the motel!
The couple that owned that place were so awesome, the husband even fixed my car (for free) in the parking lot.
Amazing!
I've never tried molecular gastronomy. It almost sounds like something you would have expected from a retro future based on the sci-fi of the 50s and 60s.
It boggles my mind that people want foam - flavored air - on their food. No thanks! I'll have the sauce. The gravy, couli, jus, dressing or salsa on mine. Please give me something made out of FOOD.
@@hensonlaura that's fair. At least it has some amount of appeal, unlike the food cube from the original Star Trek.
A lot of the inferior copycat restaurants closed up by the time the 2010s rolled around, but the legitimately great places, like Grant Achatz's Alinea in Chicago, are still holding strong after all of these years. That would be the place to try it if you do so.
@@TheZenomeProject good to know.
Herman Blumenthal made it really popular and shows like Master Chef in Australia.
But its not the kind of thing regular people cooked at home.
This was a thorough breakdown of how we've come across all types of cuisines through the years. Suggestion: I would love for you all to do another breakdown like this one on Oxtail. It's such a delicacy now, but back in the day, butchers could hardly give them away. It was a part of the meat the butchers didn't want, and practically gave them away to poorer African American communities. Nowadays, they are ridiculously expensive (whether I buy them to cook or order them at a restaurant), and are enjoyed by people all over the world.
This is where a small town butcher or locker comes in handy. I love oxtail soup and have it once or twice a year.
Wahoooie, the awesome narrator!!! Such a fun video, thank you so much!
Great feature, so enjoyable!
Grew up in the 2000s and I remember eating kids tv dinners a lot when I was little and it always came with a brownie as dessert
Growing up in eastern North Dakota in the 1970's....some moms used crushed potato chips to garnish a tuna noodle casserole. Other moms used those French fried onions or crushed Corn Flakes. But tater tots? Nope, not where I'm from. Tater tots were used in Tater Tot Hotdish-- a layered casserole of ground beef, mushroom soup, onions, tater tots, and maybe green pepper.
Over here in Washington state, we call that delicacy, regardless of where the layer of tots is within the dish, either Cowboy Casserole (more northern/northeastern WA), Tater Tot Casserole, or (if you're Gen Z) Totsserole. Kind of like determining where you live in the US by asking questions such as, "What do you call sweet, carbonated drinks? Pop, soda, tonic, coke, soft drinks, soda pop, etc.?"
P.S. Washington is Pop except in the Seattle-Tacoma area where it's Soda; the exception being the TriCities area (Kennewick, Pasco, and Richland) where a great deal of the population has moved there from all over the country for employment in science and engineering
@@atomicchanteuse5095 I learned something new today regarding Washington state food names and culture. Thanks ! : ) And in North Dakota, any kind of soft drink (Coke, root beer, etc) is most always referred to as 'pop. '
I was never able to make myself ‘like’ tuna noodle anything, and have always been repulsed by warm tuna😂😂. My stepmother would make tuna noodle casserole for herself and my father, who would abuse his waistline savagely on the stuff, while I ate a few baked chicken legs😂😂. My stepmother would pack a few of those commercial kitchen sized cans of tuna when we went camping at the beach for Memorial Day weekend, and make huge bowls of the most deliciously chilled-to-perfection tuna salad, and I would eat myself into a long nap on that stuff. That woman was a real ‘c-word’, but one of her few charms was that she was great cook!
Agreeing with @jill, we never used Tater Tots, but lots of times topping with crunched potato chips. Adds some crispness, texture, saltiness.
Born in the mid-90s and raised in the Midwest, but same! My mom NEVER used tater tots for tuna noodle casserole, it was crushed crackers (sometimes Ritz or the like and sometimes saltines) or potato chips.
@7:42 A couple I am friends with and I made the mouth-watering delicious Beef Bourguignon from Mastering the Art of French cooking.
After that, some years later, I went to a local Salvation Army and found this book, in perfect condition, for $3.
That was the best thrift find I have ever had.
There is a delicious Vietnamese version in one of Luke Nyugen's cookbooks
@@em84c I just wrote that down and will check it out. Thank you for the recommendation!
This should have been separated into multiple videos so we could learn a little more about the dishes!
@0:14 The 80s star Molly Ringwald said “My favorite recipe is smashed avocado on sourdough toast with salt, pepper, lemon and a sprinkle of chili flakes. I could eat it every day of my life.”
In a poll, Ringwald was voted as the most iconic actress of the 1980s.
Just remember…she brought sushi to her Saturday detention, lol 😂
@@susanrobinson910 That is a meal no one would forget. Great Breakfast Club reference!
Having visited TJ Mexico two months ago... Cesar's Places is still worth going to.
Best salad Ive ever tasted and the escargot was devine!
I was born and raised in Southern California and am now a retired professional Chef. My peak was during the 80s and 90s. Soooo much fun wirking with all these new ingredients the fusion craze brought in. If you ate in Santa Barbara CA ftom 84-95 theres a very good chance you ate my cooking. Those were some incredible days for the industry and me. That's my "if I could go back in time" choice.
2:22 That beef & potatoes looks GOOD.
Wow, interesting video! Definitely the 20’s and 60s sound amazing! All these foods are my favorites! Yum! 🤩🥳🤤
❤best TH-cam educational food show I found. Thanks weird history food.
11:17 - Had a lot of Spanish tapas during my time in Spain, they were always excellent.
I gather alot of acorns during the fall, i roast then grind'em, then bake acorn red berry bread loafs. I head to the liquor store for a case of any red wine on sale.
I head out on the trail, cube up a few loafs on a stump and soak the bread with red wine. I do this for a few miles, till i run out. The spruce chickens in my area love this stuff.
You wont imagine how fast they can go through a case of red wine and bread.😁👍👍
A+ video!
Incredible Odyssey of Food History!
Suggestion: Movie theater concessions through the past century. These days offerings include beer and wine.
I still love cheesecake factory, it is probably my favorite chain restaurant.
@earlyamerican Hey Justine! You've got a cameo appearance at 1:16 !!! Lol 2 of my favorite channels combined! :)
Thank you Mr. Narrator for being on this channel too.
It's amazing how food adapted in every decade just to adapt with the times.
Love this one! More nostalgic food please! Maybe casseroles ?
All the potato dishes look great! Fried or baked, yum. We ate a lot of fondue when I was in college. Mexican food has always been big here in California,
I am from Panama (the country) and I remember (elbow) pasta salad from the 80´s. (Panamanian style of course!) 😅 It was a must at every party. Now, nobody serves it!😅
They're still serving it in Baja Sur Mexico!
Chicken pudding actually sounds delicious. I'll have to make it myself sometime.
Fondue was pretty big here in Italy too; we also had vodka penne (why? WHY? 😨) in the 80s.
Now we have things like fish carbonara and nduja + burrata pasta, which are seemingly everywhere and aren't even that bad
vodka pasta sauce is really trendy lately. I love it but it just tastes like a creamy tomato sauce to me.
There's something delicious in each decade so I have a hard time choosing. But I really want to bring back the popular brands from my childhood.
Cool video but I was surprised to see them skip the drive-in Era that would have been in the same time frame as the TV dinner.
Back in the 50's and 60's
SteakNShake, White Castle, In and Out, Whataburger ect...
These places are a staple of American culture. 😏
I would love to see a video on Pal’s Sudden Service in Tennessee and Virginia!
@2:49 - I knew some guys who created a Speakeasy in their basement from antiques they found at the antique store they worked at.
The called it The Bomb Shelter.
It was amazing!
Love these videos!
Hey I ate some pasta salad as I was watching this! It's the best!
@0:19 Awesome Jello Mold, its such a unique dessert!
@5:39 I knew a guy that built his own Tiki bar in his back yard and would have people over every Saturday and Sunday night.
5:20 My mom (born in the early '30s) was a big fan of, and often made, oxtail soup.
Although by the mid '60s I think it was generally COW tail at the grocery.
You can only find that now at the butchers, ready to go but cut up and
This was fun.. loved it 🍮☕🥪
This was really accurate!
0:55 - "serious, varsity-level meats" - Very catchy!
I have been making Beef Bourguigon for decades, to the accolades of friends and family and I intend to keep on making it until the day I die!
11 am, and I've already had to push the image of a donkey show out of my head... well played, Weird History... well played.
0:36 - I remember from the Weird History food video "Dishes That Are Much Older Than We Realized" that cheesecake was thousands of years old.
After seeing that video, I would mention that fact whenever I heard someone talking about cheesecake, and of course mention that I learned that from the TH-cam channel Weird History Food.
I ate one that tasted that old once!
Max Miller over on Tasting History did an ancient Roman recipe for cheesecake.
@@seileach67 I just watched that (right after reading this message) and it is a total winner! Very historically significant too! I am going to try that after I write out the ingredients and find them.
I have sites for some recipes that we have tried that are bulletproof, the response for them has been amazing. I am not sure what you prefer, but I have one for pumpkin pancakes, apple cinnamon waffles, Cincinnati chilli, and eggnog.
It's important to note that while very skilled cooks have probably hundreds of recipes, we use basic, tried-and-true traditional ones, try them out a lot, and have a very limited collection.
@@btetschner Oooh, pumpkin pancakes. I love pancakes and pumpkin bread/muffins, so I'd probably really like those. Would you please post where you got that one? Thanks in advance.
@@seileach67 Perfect Pumpkin Pancakes by The Salty Marshmallow (recipe)
Fondue was way more of a 60s thing. It was found around the winter après-ski culture. By the 70s the novelty had already worn off.
@3:08 One of the ongoing jokes for Navy Seaman stationed in San Diego is going to a Donkey Show in Tijuana.
I can't believe you made a James Bond joke about the bombe, but didn't use a clip of the scene where he actually is served a bomb IN A BOMBE. Come on man, shoddy work.
Before turning 21, I also made frequent trips to Tijuana to escape prohibition. I do not recommend it. No donkey shows for me, but I've definitely had my share of mystery meat street tacos.
We had cows growing up so I had oxtail soup several times. The broth is richer than you can imagine.
Celery Jello sounds great actually.
@12:02 - During Batmania in 1989 (after the film Batman was released), the music from the film was playing everywhere.
I don't think I could pick a favorite decade. I eat pasta salad, avocados, and Tex-Mex all the time. And every dessert sounds good except maybe celery Jell-O.
In the 80s there was a fondue resterant where I lived. It was SO darned good I still miss it. Fondue cook the meat and dip in sauces. Cheese fondue omg. And a desert fondue with various sauces and strawberries, angel cake. And pound cake.
IT WAS SOOO GOOOD I miss it to this day. Sigh.
Never new big oyster was a thing. Learn something new every day.
Hmm! Seems like somewhere in the mid century period there should be a mention of the Ritz Crackers "Mock Apple Pie" recipe phenomenon! Haha! Also, in my life over the 90s Thai food became what Bennihana was to the 1980s!
@13:04 Both Molly Ringwald and Anna Faris did Avocados from Mexico commericals that showed during the Super Bowl!
For me in the 80’s it was Triscuit Pizzas and Taco Salads. I must have slept through the 90’s to present because I don’t remember any of that being popular.
Can you do dedicated videos on cheesecake and one for carrot cake they're my two favorite deserts. Also I'm curious how ice cream cake became a thing.
3:06 I can't believe you referenced donkey shows in Tijuana! 😂😅
I kinda wanna try them all lol, except for the 50's jell-o craze eww lol XD
Once again..... the writing in these are INCREDIBLE. 😂🎉
NGL chicken, pudding actually sounds good
5:50 I can NOT tell you how often we had Tuna Casserole ... that was a STAPLE in our household.
Oh wait, until Hamburger Helper came out. Then we at a lot of THAT.
"Vaguely felonious flavors, like celery" 😂😂😂
I felt myself shutter while he mentioned tuna casserole I have never hated a dish more than cooked canned tuna
great vid
Thanks for this! 🥑 #WeirdHistoryFood #FoodHistory #PopularFood
I'm pushing 50 and have been a farmer (or involved in it) all my life. Have castrated a lot of animals.. never a chicken. Honestly wouldn't even know how to
You've heard of neapolitan ice cream, but how about grape, banana, and bubblegum? Would love to see what you can dig up on Nova Scotia's Moonmist flavour!
Raw Oysters are delicious and tasty no matter what time of year it is. But they are best in the summer heat with a ice cold beer alongside. Pro tip lemon and siriacha is they way to go. You’re welcome
Tuna Casserole... the horror... the horror!
My parents wedding cake in 1977 was a carrot cake. My dad said it was a pain in the butt to find a bakery that would do it but they found one in the end.
80s food is definitely the best, despite AIDs
Is the Ice Cream bomb basically the father of the Baked Alaska
@3:53 - The book The Grapes of Wrath (1939) is a American classic about the stuggles of the Joad Family during the Great Depression.
Both of the 1920s dishes are some of my faves in 2023😂😂😂
making a ocumentary about Rice VS Potato Wars would be brilliant
also Coffee / Tea Origins..
I think the show Golden Girls is to blame for the rise in popularity of cheesecakes in the 80s :3
i miss timeline :(
I'm goin back to the 70s....where they fried food in lard, and was so much better. Non saturated , non smaturated ... feh
Oh chicken pudding...you could do a really good savory custard I bet.
The price of oysters fact is fascinating given the sugar industries control over the domestic market
As a German nothing confuses me more than Kale being seen as a healthy food. Here it is almost exclusively used as a rich, hearty and definitely unhealthy stew.
Some of these dishes are goated traditional American classics… my Gen A niece mentioned one of her favorite dishes is Tuna Noodle Casserole… in 2023 haha
I'd be crazy enough to try lobster cake😂