Yes I still buy turnips, miracle whip and iceberg lettuce why? Because I have stage 4 kidney disease and turnips is a great substitute for potatoes which I cannot eat
Yes, if by "still", you mean in the last few months or last year. Turnips, + bought other tuberous stuff - great. Iceberg lettuce once, liked the crunch. No idea about the rest.
Margarine is so incredibly common in my country, people often say butter when they're actually talking about margarine. I have to clarify "cream butter" or "real butter" when I want the good stuff.
It's also common in Czechia and I guess it's common all around the Europe. We even sometimes call the butter "true butter" to distinguish it against margarine.
As this is a U.S. channel, I’m surprised they didn’t explain the reason gooseberries( and currants) are not more popular is because for many years they were actively eradicated and banned due to white pine blister rust(still banned in a few states). The lumber industry was bigger than any fruit grower. Problem is that they never could eradicate native ribes species, which also carry the disease. I grow many rust resistant gooseberries and love them. As most Americans cultivars are naturally mildew resistant, I’ve never even heard of it! You show pictures of both gooseberries(Species Ribes, family Grossulariaceae) as well as various species of husk berries( golden berry, cape goooseberry, Peruvian gooseberry, ground cherry), all in the Solanaceae family.
I was so excited to grow some native currants in my yard until I learned about blister rust. I'd hate to bring harm to all the lovely white pines in my neighborhood! Then again, there's a lot more white pine around here than ribes, so maybe the ecological benefit would even out.
Gooseberries, turnips and quinces are still popular in Germany. Quinces as a marmalade or jam, gooseberries as a cake or yoghurt and turnips in salads, mashed or as Kraut as well as just cooked with a sauce. Iceberg lettuce is very popular as well.
Well, depends on the region and generation. Quinces are really popular in the south/south-west but are less used by the newer generation. Iceberg is slowly dying as a salad ingredient, but remains a larger part in Döner Kebab and other fastfood sandwiches. Turnips are most common here as the "Kohlrabi" or "german turnip"; from experience it is a "love or hate" vegetable, and also not as popular with the younger generation. Same for the gooseberries, there is also the complication of usage and incorporation.
Few Englishmen are aware that their beloved "marmelade" was originally quince jam ("marmelo" is the Portuguese term for quince, and "marmelade" literally means "quince jam", which was originally imported from there). At some point, English producers began using orange instead of quince, but the name remained.
Correct, the portuguese word for quince is "marmelo" and here in Portugal, we make a sweet quince paste called "marmelada". It's not really a "jam", it sets into a firm paste since quinces are very high in pectin. You can also boil the peels and other trimmings with sugar to make "geleia. That does resemble "marmelade"
And the rest of the world began using it for any fruit spread, aka confiture. Actually the EU had to make name regulations, to fullfill the UK definitions, now after Brexit, we can officially have strawberry marmelade again.
not gonna lie the title of this video could've been "Why americans don't use these ingredients anymore" cuz some parts of the world would still use these ingredients.
If you are person who suffers from mouth ulcers, try eating some fresh gooseberries. You'll be surprised how they help to rid those ulcers away. It worked for me. I always used to get them when I was younger, but I don't get them anymore. Because of adding fresh gooseberries to my diet.
Quinces are wonderful! They don't require a lot of prep: Just cut into bite-size pieces and poach in a little water with cinnamon, nutmeg, cloves or other spices, and eat warm or cold -- delicious! Also quince jelly is great with everything!
I love turnips! I still buy them regularly. I mash them together with potatoes. It makes the potatoes taste better. My Mum made 'kraut', shredding and fermenting them. It was delicious with sausage gravy.
I buy Iceberg lettuce for burritos, It is crunchy unlike the leafy lettuce and that crunch is provided to my burritos along with a good way to hold the hot sauce.
I feel like even when I keep iceberg in the fridge for days I'm still eating water 😆 I prefer lettuce I can actually taste, crunch and snap are good but its watery flavor is just not what I want. Bitter greens just pair amazing with anything fatty.
Iceberg is sweet. Unless you ruined your tastebuds with Klara processed foods. I love Iceberg in mixed salads and lettuce salads for it's sweetness and crunchyness.
My dad still likes his iceberg lettuce salads, us "kids" preferred what he called "weeds". This was always a battle in our house because after a certain age we refused to eat salads that were literally JUST iceberg lettuce and dressing and mom eventually gave in. Now as adults we'd rather just have fresh spinach but dad still wants his crunchy water with dressing.
Ugh! Iceberg lettuce tastes like wet, crunchy DIRT to me! Vomitrino!!!! I suffered through iceberg lettuce as a teen, as part of some whackadoo “chemically based” diet (which - spoiler alert!! - DIDN’T EVEN FORKING WORK!!!!) On another note, fresh spinach, mache, arugula, watercress, and microgreens for this lady! I choose to leave iceberg lettuce (wet, crunchy dirt, as far as I’m concerned!) for the rabbits, hamsters and guinea pigs!
@@Sparkina don't name some food like that! This is only your opinion and you are really being rude because not everyone's tastes matches yours! If you don't like a food it doesn't mean that you should say repeatedly how "terrible" it is just based on your own preference! You really insult people who like it and their tastes!
Crisco works great for certain doughs and frying. We like turnips,really good roasted,kinda like beets. Love iceberg lettuce, really good for sandwiches
Quince is very very popular in southern South America , Spain and Italy, it comes in yellow and red skin, quince jelly, jam and paste pair incredible well with cheese like Asiago.
Iceberg on a taco or with breaded chicken adds that watery snap that balances out spice or grease. Otherwise I prefer romaine. This makes me want to look for turnip and quince recipes now haha
I eat it mostly when it's very chilled straight from the fridge. Yes, it's solidified water but what's not to like about crunchy ice cold water on a hot day.
Exactly iceberg detractors are missing that what makes it great is texture not flavour, it's something you add for crunch, especially in a burger or sandwich.
most margarines in the US contain buttermilk and the market is mostly divided by people who don't want synthetics and people who are lactose intollerant... "I Can't Believe Its Not Butter" is *LITERALLY* over 30% butter milk.
The problem with acorns is that you needed to pour water over them repeatedly (good to make a hole in sand near a freshwater shore and place the acorns there, for simplicity's sake, or use a loosely woven basket) to leach out the bitterness before you ground them up into acorn flour, otherwise your taste buds were in for a nasty surprise. I love Miracle Whip. My whole family can't stand regular mayo for sandwiches. It is fine for stuff like tuna salads, though.
We had two Gooseberry bushies in our garden back in the 70's.(southern UK)..So eat them alot when young..We also had 3 grape vines (two green and one red)..And a plum tree, blackberry bush and rhubarb patch. We also grew strawberries as well as vegetables.
I have two gooseberry bushes, however they don't come even close to the yields of the black- and red currant bushes in the same row in my garden. Still, I keep them. Variety is the spice of life ;)
In Germany, quinces are eaten quite often as jam/jelly, turnips are having a comeback as a "healthier alternative" to eating lots of potatoes and iceberg lettuce is one of the most common kinds of salad, available in every supermarket. :D So interesting to see these differences!
turnips are friggin nasty for cooking though, they're best consumed raw. also please don't waste money buying turnips at grocery stores, just get the 25kg nets they sell as animal food. the'll last forever as long as you keep them dark and cool.
Turnips are incredibly popular in Poland. You can buy it in all stores. Even my parents grow radishes in their plot every year. Iceberg lettuce is really popular as well. I see them in my stores all year long.
Turnip and rutabaga are still very much popular where I am from, and possibly my favourite root vegetable. Don’t hate the turnips! I never realized they were going out of style elsewhere
On the subject of iceberg lettuce, in tex mex cuisine, lettuce is often served on all foods, flautas,tacos, quesadilla, enchilada plate as a small salad, and more. So it will remain here in Texas, especially south Texas
Still buy Crisco, prefer Miracle Whip to mayonnaise 😊 always buy iceberg lettuce, love radish’s. Most think what you grew up having and just continue to enjoy. There nothing better than tomato sandwich two slices white bread with miracle whip little salt and fresh tomato out the garden 😋
The iceberg lettuce segment is totally wrong. What happened was e. coli contaminated bagged lettuce and lettuce heads. Then the crop was devastated due to weather. The price of iceberg lettuce then tripled and became more expensive than other lettuces so when e. Coli was a problem, people switched to leafy lettuces and continued buying them because they cost less than iceberg. Leafy lettuces are flatter and therefore better for sandwiches too. They taste and look more appealing than iceberg lettuce too so iceberg lettuce got sidelined. But iceberg lettuce has a much longer shelf life which is probably why it was so popular to begin with.
Margarine is more widely used in my country than butter. Butter is pretty pricey for whatever reason, and the cheapest brands still don't come close to the quantity nor price of margarine (most cheaper brands aren't even fully butter to begin with, but a "butter-based mix"). I never really noticed any difference cooking-wise, most baked goods came out the same regardless of what I used, though I guess people are more picky for spreads.
Here in Argentina we have some kind of quince jelly which is a main part of our dessert culture. We cut a wide piece of it, and we put it together to a same size cheese piece (queso y dulce de membrillo)
Some items may not be as popular, but Crisco is still very popular and I would not eat a sandwich without Miracle Whip, never liked real mayo. Iceberg lettuce also very popular.
I grew up on iceberg lettuce. I always liked it. Still do. It has a fresh, crisp, clean taste. It may not have the wider, nutritional profile of darker greens, but its redeeming nutritional factor IS its water content. Also, it's mild flavor leaves room for other salad or sandwich ingredients to shine.
In short, yeah it is, usually just implies that it has higher saturated fat, so it's firmer at room temperature and hard when refrigerated, making it more suitable for items like pie crust.
Quinces are one of my favorite fruits, but they're very hard to find where I live. I use to eat them all the time when I was a kid because there were a lot of quince trees in my grandma's village, but now it's been years since I had one.
Turnups are for anyone who likes their carrots but wants them a bit sweeter. If they weren't linked with 'poverty,' they'd be trendy. They're an interesting measure of grocery store markups - it take about ten calories of food to equal one calorie of dead cow, as they burn off most of what they eat during their lifetime. Compare the price of 20,000 calories of turnups to 2,000 calories of beef and you'll get an idea of how much the produce aisle rips us all off.
Not a fair comparison. Vegetables are very bulky for their calories, and perishable; naturally they cost more to move and sell. Look at the price of flour and dry beans instead.
I still use Crisco, not very often, but I’ve got some in my pantry. I hate Jello, but I have a strawberry cake recipe that my son loves, so I buy this once a year. I use real butter, period! No to gooseberries, they are sour! No to turnips, they’re bitter and mushy. Never had a quince. Acorns are squirrel food. Love my Miracle Whip, and it is salad dressing! I like butter lettuce myself.
The big problem with Crisco, and other Shortening is Omega 6. Omega 6 when ingested in large amount exacerbates omega-3 deficiency, which by itself is pretty bad: Omega 3 deficiency results in: Dry skin, brittle nails and hair, fatigue, sensitivity to cold, brain fog, lethargy, and depression. Low Omega 6 is also bad because it's important to have in your diet. You'll get it from nearly everything though. Omega-9 is also important, but it is extremely uncommon since our bodies produce it well enough, but deficiency in omega-9 causes hair loss, and dandruff. Olive Oils, and Nut Oils are good sources of Omega-9. It, however, is non-essential. You need roughly 12-17 grams of Omega 6. 1-1.5 grams of Omega 3. --- Almonds are a good source of Omega 6/9. Fish is a good source of Omega 3. Most fish have under the daily, but Salmon has x3/x4 the daily. Mackerel, and Sardines have over the daily. I suggest eating fish, or fish products every day. I save the Salmon Water when I steam salmon, and using powdered milk add that to my coffee in the morning. Coffee overpowers any fishy taste/smell, and adds a bit more of omegas to my diet.
I live in Wisconsin and grew up on wild gooseberries and loved mashed turnips. Most salads served here are still iceberg with ranch. Romaine isn't big here as it's still considered too bitter. Personally give me a mix! My parents loved and still love orange yellow with grated carrot inside, with miracle whip on top. That I can't really defend.
My parents have a gooseberry bush as well has multiple currant bushes (a similar fruit), but that's because my family came to the US from Europe not that long ago. Gooseberries and currants are well known in Germany, but when I had friends over to my house when I was a kid, none of them knew what the berries were. Another thing about gooseberries is that the bushes have pretty nasty thorns, which makes the act of picking gooseberries a bit of a challenge.
For margarine, there was also that myth going around in the US that "Margarine is only one molecules away from plastic!" that was going around. It's a meaningless statement, but I've met people who genuinely believed that was why it was "bad" for you. Like, even if true, water (H2O) is one molecule away from hydrogen peroxide (H2O2), yet they are totally different in how they behave.
The problem with margarine is that is has plant processed oils, and the only way a plant oil is kinda healthy is when it comes from seeds or oily plants, but for margarine they just resort to the lowest quality cheaper random plant oil, most plants are low in fat so that oil is filled with impurities am toxins that usually are in discardable amounts on plants, but concentrated in the cheap oil. And add to that the processing and you get an unhealthy spread worse than butter.
Lol, what? Gold is also close to lead(The old alchemist-legend that you can convert between the two has even been proven right already, just that it is not viable or financially worth it at all), yet I have never seen people be afraid of gold unless they happen to be allergic.
Quince or "Membrillo" is huge in Spain! you even find uncooked examples on cars to combat odours. Normally it is spreaded on bread and eaten as it is (boiled and with sugar added ). I guess South and Central America have it, but not sure.
I bought a grafted Asian pear tree several years ago and the rootstock keep it down in size. After a couple of bad freezing winters, all I had left of supposedly 5 different varieties, including a Bartlet pear, was the round Asian pear, a branch of the Bartlet pears, and an unidentified branch that had gone unnoticed, growing up about 3 feet from the rootstock. I didn't know what it was, so I let it grow. The second year after that it flowered and produced these fuzzy green lemon shaped fruits. 🍋🍋🍋 Then I knew had a Quince. I never let it grow out enough to get enough of them to make a quince jelly. But maybe in the future.
American Gooseberry Mildew also had another complication...it began spreading to White Pine. This caused the crop to be banned in the US to save pine forests and prevent it from affecting the lumber industry.
Smart Balance is totally vegetable oils, with no animal fat content, but still tastes sufficiently like butter that we use it on Wednesdays, Fridays, and during other Orthodox fasting periods like Great Lent.
Our family stopped using margarine as a secondary option years ago when it was found out that while butter is not amazing, the health downsides of margarine are much, much more disasterous in the long term. I say secondary option because we had been using it pretty interchangably with butter anyways. They simply have diffrent tastes and fattiness-mouthfeel, they are never real replacements for each other when you are fine with using both. There are cases where margarine actually tastes and feels better than butter, but also cases where it tastes and feels disgusing.
I love turnips. They are super low in carbs, too, especially for a root vegetable. I grow them and can them. They only take 60 days to grow. And the greens are delicious. Miracle Whip is nothing like mayo. It is salad dressing. It says so right on the jar. And it has a low sodium option now with cleaner ingredients. I will always prefer iceberg lettuce. It tastes better. The center of romaine is bitter. There are better lettuces, like bibb and butter lettuce. Even leaf lettuce is better than romaine for flavor. But people would actually have to wash and cut those up themselves. Gooseberries are good, but hard to find in the stores. I have been thinking about planting some in the garden.
Out of all of these iceberg lettuce is my favourite, i really like it. Margarine is very much present, but i am not ver y fond of it because it causes heartburn in my stomach. Quince is ok when prepared, but apples are better. Goose berry i have not had in ages and i have really forgot their taste, they are very rare in my country too. Turnips have been somewhat popular during the war here in 1990's and a couple of years later. Other products have never been used here.
Original Miracle Whip Chocolate Cake 8 -inch layer cake PREP TIME 15 Min COOK TIME 25 Min METHOD Bake Ingredients For Original Miracle Whip Chocolate Cake CAKE: 1 c miracle whip salad dressing not mayonnaise 1 c granulated sugar 1 tsp vanilla 2 1/4 c sifted cake flour 1/2 c baking cocoa 1 tsp baking soda 1 tsp baking powder 1 dash salt 3/4 c cold water FROSTING: 8 oz pkg. philadelphia brand cream cheese, softened 1 Tbsp milk 1 tsp vanilla 1 dash salt 5 c powdered sugar, sifted 3 oz (1 oz. each) squares unsweetened chocolate, melted How To Make Original Miracle Whip Chocolate Cake 1 Preheat oven to 350^. Grease and flour or spray two 8-inch layer pans.Set aside. Combine salad dressing and sugar. Blend in vanilla. Add sifted dry ingredients to salad dressing mixture alternately with water, mixing well after each addition. Pour into prepared pans and bake for 25-30 minutes. Cool 10 minutes; remove from pans. Frost with: --- Chocolate "Philly" Frosting: Combine cream cheese, milk, vanilla and salt. Mix until well blended. Gradually add the sifted powdered sugar. Stir in melted chocolate. Spread between and sides of cake ,frosting top last
Kiwis were once called Chinese gooseberries when the first was first introduced. It might be part of the reason why actual gooseberries are dying out, given their alleged similar tastes
I've tried both and I honestly think kiwis being called "Chinese gooseberries" has to do with their tartness, greenish brown color, and general shape, but I don't find the flavors particularly similar.
With my IBS i eat iceberg lettuce every day to help my digestion and have no problem finding it. Miracle Whip will never go away as long as there is a South.
Well, there's that. It's really the only place it has fans. So, good luck, with maybe persuading corporate bigwigs from shutting it down. Being cheaper than mayo doesn't seem to be saving it, elsewhere.
Them showing both gooseberries and caped gooseberries (two different and unrelated fruit) when talking about gooseberries doesn't give me the greatest confidence in this channel's research abilities.
For burguers, I actually prefer iceberg lettuce, gives it a great crunch and texture, which is very important in an hamburger. Here in Portugal it's almost not used in anything. I think the only restaurants that use here are big food chains like McDonald's.
So typical us. Quinces, gooseberries, tunrips, iceberg salad are still popular in Europe. Miracle Whip and Gelatin desserts and sayory gelatine dishes are still arround.
this video is trippin'. You will definitely see turnips in every US grocery store. They're not as popular as potatoes, generally, but people definitely eat them.
I wonder if part of the success for crisco in Jewish households is because if you keep kosher you cant have dairy with meat in the same meal so replacing butter with crisco would change a lot of recipe accessibilities etc
I think you're on to something there. Foods that contain neither meat nor dairy are considered "parve" and therefore can be used in any culinary context.
Some of those "gooseberries" you are showing. Are actually ground cherries. The ones with the husks are not gooseberries. They are the ground cherries. Infact there are two kind of ground berries that you are showing. Also, gooseberries are not bitter or sour. They are easy to tell apart and are VERRY easy to grow and keep. They are also very easy to tell apart as all varieties have different colour variations. They fell out not because of the reasons you mentioned, but because people preferred grapes to them. They are still used everyday around the world. The plants are sold by the thousands to growers and home gardeners every year. There is NO risk of them becoming extinct. I myself have several of three varieties.
It seems like iceberg lettuce is having a resurgence. It depends entirely on the application. When you're looking for a sturdier lettuce, romaine is a good go-to, but it lacks the crisp, crunchy bite of iceberg that is desirable in a number of recipes. For sandwiches and wraps, nothing beats iceberg lettuce. It also tends to last quite a bit longer when properly stored.
I like crisco. Its greag for browning. Wouldnt use it all the time but for a flavorless fat its goid and its cheap. If i had to pick margarine or crisco ill take Crisco. Also there are some places in the world that still make jello salads. I think its russia that has one that is made of ham and hard boiled eggs and aome other stuff. Its aerved around holidays.
and to say that Margarine used to be made from beef Tallow and not vegetal oils, and as a Beef Tallow version is far more healthy that any of the shortenings that exist. Thank you Napoleon Bonaparte
Margarine has always been more affordable than butter, you can buy large amounts for low costs so it was found often in minority and low income households. Subsidies on dairy production and sale have only increased since the 2000's, making the store-brand butter often just as affordable or even cheaper when considering how frequently they go on sale.
o my goodness, Gooseberries. I used to have a bush of these near my house, I had no idea what their English name was. I know them as Stachelbeeren Pretty much no one I have ever met knows what these are. 😆
I still eat everything on the list except acorns and quince only due to lack of availability in my area on those two. Everything else has a place that is best used.
I will always be team miracle whip! I don’t dislike regular mayonnaise, but that’s what I grew up with. Fortunately, my partner doesn’t mind Miracle Whip, but my ex-husband despised it.
I buy purple turnips, no crisco, or miracle whip. I love turnips! Quince is hard to find. Never seen acorn flour. Iceberg lettuce is mainly water.Romaine is tastier.
Yup, I noticed that too. They're sometimes called "Cape gooseberries" despite not being related to true gooseberries, which I guess can cause confusion.
Do you still buy any of these ingredients?
Yes I still buy turnips, miracle whip and iceberg lettuce why? Because I have stage 4 kidney disease and turnips is a great substitute for potatoes which I cannot eat
I'll buy iceberg lettuce when I'm making tacos.
I only buy Crisco shorting because it's an ingredient in a family recipe and can't be substituted.
Yes, if by "still", you mean in the last few months or last year. Turnips, + bought other tuberous stuff - great. Iceberg lettuce once, liked the crunch. No idea about the rest.
Yes!
@@pynn1000Gooseberries are nice! (With sugar.) In England they are used I'm fruit yoghurts.
Margarine is so incredibly common in my country, people often say butter when they're actually talking about margarine. I have to clarify "cream butter" or "real butter" when I want the good stuff.
Let me guess...🇳🇱?
@@fernmonkey almost right, 🇧🇪
also in Indonesia and perhaps SEA. Pure butter is much harder to get here
It's also common in Czechia and I guess it's common all around the Europe. We even sometimes call the butter "true butter" to distinguish it against margarine.
@@pozitroncz8679 I am visiting Czechia soon, how do you ask for true butter in Czech?
As this is a U.S. channel, I’m surprised they didn’t explain the reason gooseberries( and currants) are not more popular is because for many years they were actively eradicated and banned due to white pine blister rust(still banned in a few states). The lumber industry was bigger than any fruit grower. Problem is that they never could eradicate native ribes species, which also carry the disease. I grow many rust resistant gooseberries and love them. As most Americans cultivars are naturally mildew resistant, I’ve never even heard of it! You show pictures of both gooseberries(Species Ribes, family Grossulariaceae) as well as various species of husk berries( golden berry, cape goooseberry, Peruvian gooseberry, ground cherry), all in the Solanaceae family.
🙂👍
Exactly! But let's not forget. Most native American gooseberries are less sweet than their European and Asian cousins.
@@zacharyhenderson2902 Gooseberries are very popular in Germany!
Gooseberries are delicious. Next year, I want to start growing them. I got my first blackcurrant this year.
I was so excited to grow some native currants in my yard until I learned about blister rust. I'd hate to bring harm to all the lovely white pines in my neighborhood! Then again, there's a lot more white pine around here than ribes, so maybe the ecological benefit would even out.
Gooseberries, turnips and quinces are still popular in Germany.
Quinces as a marmalade or jam, gooseberries as a cake or yoghurt and turnips in salads, mashed or as Kraut as well as just cooked with a sauce.
Iceberg lettuce is very popular as well.
Well, depends on the region and generation. Quinces are really popular in the south/south-west but are less used by the newer generation. Iceberg is slowly dying as a salad ingredient, but remains a larger part in Döner Kebab and other fastfood sandwiches. Turnips are most common here as the "Kohlrabi" or "german turnip"; from experience it is a "love or hate" vegetable, and also not as popular with the younger generation. Same for the gooseberries, there is also the complication of usage and incorporation.
@@antonk8767 kohlrabi and turnip are actually two different plant species despite the name german turnip
Few Englishmen are aware that their beloved "marmelade" was originally quince jam ("marmelo" is the Portuguese term for quince, and "marmelade" literally means "quince jam", which was originally imported from there). At some point, English producers began using orange instead of quince, but the name remained.
Correct, the portuguese word for quince is "marmelo" and here in Portugal, we make a sweet quince paste called "marmelada". It's not really a "jam", it sets into a firm paste since quinces are very high in pectin. You can also boil the peels and other trimmings with sugar to make "geleia. That does resemble "marmelade"
And the rest of the world began using it for any fruit spread, aka confiture.
Actually the EU had to make name regulations, to fullfill the UK definitions, now after Brexit, we can officially have strawberry marmelade again.
Marmalade on buttered toast is one of the finest English breakfasts or teatime snacks. Top tier stuff.
not gonna lie the title of this video could've been "Why americans don't use these ingredients anymore" cuz some parts of the world would still use these ingredients.
I agree. I laughed out loud at the notion of gooseberries going extinct.
If you are person who suffers from mouth ulcers, try eating some fresh gooseberries. You'll be surprised how they help to rid those ulcers away.
It worked for me. I always used to get them when I was younger, but I don't get them anymore. Because of adding fresh gooseberries to my diet.
Quinces are wonderful! They don't require a lot of prep: Just cut into bite-size pieces and poach in a little water with cinnamon, nutmeg, cloves or other spices, and eat warm or cold -- delicious! Also quince jelly is great with everything!
I love turnips! I still buy them regularly. I mash them together with potatoes. It makes the potatoes taste better. My Mum made 'kraut', shredding and fermenting them. It was delicious with sausage gravy.
Oh man, now I totally want some long radish! That's what they called it in Hawaii.
I love it thinly sliced as a salad
I buy Iceberg lettuce for burritos, It is crunchy unlike the leafy lettuce and that crunch is provided to my burritos along with a good way to hold the hot sauce.
I feel like even when I keep iceberg in the fridge for days I'm still eating water 😆
I prefer lettuce I can actually taste, crunch and snap are good but its watery flavor is just not what I want.
Bitter greens just pair amazing with anything fatty.
@@Broockle That is what the hot sauce is for.
@@joshuamidgette4846 Like some Cholula? I do that.
But how does hot sauce replace bitter lettuce?
Iceberg is sweet. Unless you ruined your tastebuds with Klara processed foods.
I love Iceberg in mixed salads and lettuce salads for it's sweetness and crunchyness.
Iceberg is good for texture, like a lettuce sandwich
As an Argentinian, quinces are an staple fruit in many desserts, we just can´t live without them
My dad still likes his iceberg lettuce salads, us "kids" preferred what he called "weeds". This was always a battle in our house because after a certain age we refused to eat salads that were literally JUST iceberg lettuce and dressing and mom eventually gave in. Now as adults we'd rather just have fresh spinach but dad still wants his crunchy water with dressing.
Ugh! Iceberg lettuce tastes like wet, crunchy DIRT to me! Vomitrino!!!! I suffered through iceberg lettuce as a teen, as part of some whackadoo “chemically based” diet (which - spoiler alert!! - DIDN’T EVEN FORKING WORK!!!!)
On another note, fresh spinach, mache, arugula, watercress, and microgreens for this lady! I choose to leave iceberg lettuce (wet, crunchy dirt, as far as I’m concerned!) for the rabbits, hamsters and guinea pigs!
@@Sparkina For me it's tasteless so I can't hate the taste
It's really good if you grow it yourself. Nothing like what's in the store.
@@Sparkina don't name some food like that! This is only your opinion and you are really being rude because not everyone's tastes matches yours! If you don't like a food it doesn't mean that you should say repeatedly how "terrible" it is just based on your own preference! You really insult people who like it and their tastes!
I love iceberg lettuce. I will literally eat just that with dressing lol 😂
MIRACLE WHIP is not mayo.
It way better then Mayo
I don't like either.
@@davidkomen5283
That understandable it not for everyone
I grew up on Miracle Whip and was 26 before I tasted Mayo. I’m happier now.
It's way better and The taste is so awesome 👍 for a potato salad deviled eggs egg salad tuna salad miracle whip is the best 😋 period ⭐
Crisco works great for certain doughs and frying. We like turnips,really good roasted,kinda like beets. Love iceberg lettuce, really good for sandwiches
The first documented heart attack occurred in 1912, one year after the release of Crisco oil.
Quince is very very popular in southern South America , Spain and Italy, it comes in yellow and red skin, quince jelly, jam and paste pair incredible well with cheese like Asiago.
It's also popular in Mexico.
You can eat it raw with Tajin or lime and chilli powder
Quince jam is very popular in my country, and we often eat it raw with a pinch of salt during fall season. I was eating one just now 😅
Iceberg on a taco or with breaded chicken adds that watery snap that balances out spice or grease. Otherwise I prefer romaine. This makes me want to look for turnip and quince recipes now haha
I used to love Miracle Whip until I tried Japanese mayo. Absolute game-changer.
The kewpie one?
@@techshabby0001yep
For me, the recipe change in the 2010's just ruined Miracle Whip, it just lost most of its richness and became too sweet for what I was using it for.
Try REAL homemade Mayonnaise.
THAT'S a gamechanger
@@CordeliaWagner1999I did semi-recently and while it is fine, the texture and flavor took a noticable hit.
Iceberg is a clean slate making it versatile and has a better crunch.
true
Iceberg shredded is great on burgers.
I eat it mostly when it's very chilled straight from the fridge. Yes, it's solidified water but what's not to like about crunchy ice cold water on a hot day.
@@Jay_Kay666 yup
Exactly iceberg detractors are missing that what makes it great is texture not flavour, it's something you add for crunch, especially in a burger or sandwich.
Love me some gooseberries. Wife grows them every year. I make jelly and jam from them or dry them to eat like raisins.
most margarines in the US contain buttermilk and the market is mostly divided by people who don't want synthetics and people who are lactose intollerant... "I Can't Believe Its Not Butter" is *LITERALLY* over 30% butter milk.
The problem with acorns is that you needed to pour water over them repeatedly (good to make a hole in sand near a freshwater shore and place the acorns there, for simplicity's sake, or use a loosely woven basket) to leach out the bitterness before you ground them up into acorn flour, otherwise your taste buds were in for a nasty surprise.
I love Miracle Whip. My whole family can't stand regular mayo for sandwiches. It is fine for stuff like tuna salads, though.
Margarine, Gooseberry and Quince are very common in my country.
Most people confuse margarine with butter, even use those words interchangeably.
We had two Gooseberry bushies in our garden back in the 70's.(southern UK)..So eat them alot when young..We also had 3 grape vines (two green and one red)..And a plum tree, blackberry bush and rhubarb patch. We also grew strawberries as well as vegetables.
In Poland, quince is popular in autumn. Quince syrup added to tea is the best.
I have two gooseberry bushes, however they don't come even close to the yields of the black- and red currant bushes in the same row in my garden. Still, I keep them. Variety is the spice of life ;)
Thats because Currant yields are just bonkers... they will break half the bush in a good season.
In Germany, quinces are eaten quite often as jam/jelly, turnips are having a comeback as a "healthier alternative" to eating lots of potatoes and iceberg lettuce is one of the most common kinds of salad, available in every supermarket. :D
So interesting to see these differences!
turnips are friggin nasty for cooking though, they're best consumed raw.
also please don't waste money buying turnips at grocery stores, just get the 25kg nets they sell as animal food.
the'll last forever as long as you keep them dark and cool.
Miracle Whip can be tangy and good on a sandwich but is not a mayonnaise substitute in other dishes
Margerine is largely used here in Brazil... it is more cost effective than butter... and tastes almost the same
Either your butter or your marg are weird because it has been years since I ate marg, but I recall both being wildly diffrent.
@@lpfan4491 nem do Brasil vc é, irmão...
@@CarlosHenriqueNoronhadeAguiar "You" in this case being brazil. It is not normal for them to taste effectively be the same, lol.
@@lpfan4491 Nós estamos conversando aqui sobre custos, não sobre sabor... o sabor é quase o mesmo, não é o mesmo...
@@CarlosHenriqueNoronhadeAguiar Nem um pouco parecido mano, ce tá viajando na maionese
Turnips are incredibly popular in Poland. You can buy it in all stores. Even my parents grow radishes in their plot every year.
Iceberg lettuce is really popular as well. I see them in my stores all year long.
Yeah, this video is very US-centric
Quince grow well in our part of Oregon, but rarely found in markets. Mostly in backyards.
Turnip and rutabaga are still very much popular where I am from, and possibly my favourite root vegetable. Don’t hate the turnips! I never realized they were going out of style elsewhere
I like nice crunchy iceberg lettuce! Keeps well in the fridge too. 🙂
On the subject of iceberg lettuce, in tex mex cuisine, lettuce is often served on all foods, flautas,tacos, quesadilla, enchilada plate as a small salad, and more. So it will remain here in Texas, especially south Texas
Still buy Crisco, prefer Miracle Whip to mayonnaise 😊 always buy iceberg lettuce, love radish’s. Most think what you grew up having and just continue to enjoy. There nothing better than tomato sandwich two slices white bread with miracle whip little salt and fresh tomato out the garden 😋
The iceberg lettuce segment is totally wrong. What happened was e. coli contaminated bagged lettuce and lettuce heads. Then the crop was devastated due to weather. The price of iceberg lettuce then tripled and became more expensive than other lettuces so when e. Coli was a problem, people switched to leafy lettuces and continued buying them because they cost less than iceberg. Leafy lettuces are flatter and therefore better for sandwiches too. They taste and look more appealing than iceberg lettuce too so iceberg lettuce got sidelined. But iceberg lettuce has a much longer shelf life which is probably why it was so popular to begin with.
Margarine is more widely used in my country than butter. Butter is pretty pricey for whatever reason, and the cheapest brands still don't come close to the quantity nor price of margarine (most cheaper brands aren't even fully butter to begin with, but a "butter-based mix").
I never really noticed any difference cooking-wise, most baked goods came out the same regardless of what I used, though I guess people are more picky for spreads.
Here in Argentina we have some kind of quince jelly which is a main part of our dessert culture. We cut a wide piece of it, and we put it together to a same size cheese piece (queso y dulce de membrillo)
Some items may not be as popular, but Crisco is still very popular and I would not eat a sandwich without Miracle Whip, never liked real mayo. Iceberg lettuce also very popular.
I grew up on iceberg lettuce. I always liked it. Still do. It has a fresh, crisp, clean taste. It may not have the wider, nutritional profile of darker greens, but its redeeming nutritional factor IS its water content. Also, it's mild flavor leaves room for other salad or sandwich ingredients to shine.
As a German I find this video funny. Many of these products are very common here.
Isn't all the vegan "butter" just matgarine?
In short, yeah it is, usually just implies that it has higher saturated fat, so it's firmer at room temperature and hard when refrigerated, making it more suitable for items like pie crust.
Yes, and most regular butter has margarine in it as well
True
@@zacharyhenderson2902 You mean the mixes and spreadable ones? Yeah, pretty much.
Yes, but with some flavour and more comparable to butter in general.
Crisco was the secret to my mom’s pie crust. Many great memories and the recipe is now long forgotten
My Mother used Miracle Whip from the 1930's and on till the 1990's but I preferred mayonnaise.
Quinces are one of my favorite fruits, but they're very hard to find where I live. I use to eat them all the time when I was a kid because there were a lot of quince trees in my grandma's village, but now it's been years since I had one.
Turnups are for anyone who likes their carrots but wants them a bit sweeter. If they weren't linked with 'poverty,' they'd be trendy.
They're an interesting measure of grocery store markups - it take about ten calories of food to equal one calorie of dead cow, as they burn off most of what they eat during their lifetime. Compare the price of 20,000 calories of turnups to 2,000 calories of beef and you'll get an idea of how much the produce aisle rips us all off.
Not a fair comparison. Vegetables are very bulky for their calories, and perishable; naturally they cost more to move and sell. Look at the price of flour and dry beans instead.
I still use Crisco, not very often, but I’ve got some in my pantry. I hate Jello, but I have a strawberry cake recipe that my son loves, so I buy this once a year. I use real butter, period! No to gooseberries, they are sour! No to turnips, they’re bitter and mushy. Never had a quince. Acorns are squirrel food. Love my Miracle Whip, and it is salad dressing! I like butter lettuce myself.
Quince is the one I miss the most. That, and fresh figs.
The big problem with Crisco, and other Shortening is Omega 6. Omega 6 when ingested in large amount exacerbates omega-3 deficiency, which by itself is pretty bad:
Omega 3 deficiency results in: Dry skin, brittle nails and hair, fatigue, sensitivity to cold, brain fog, lethargy, and depression. Low Omega 6 is also bad because it's important to have in your diet. You'll get it from nearly everything though. Omega-9 is also important, but it is extremely uncommon since our bodies produce it well enough, but deficiency in omega-9 causes hair loss, and dandruff.
Olive Oils, and Nut Oils are good sources of Omega-9. It, however, is non-essential.
You need roughly 12-17 grams of Omega 6. 1-1.5 grams of Omega 3.
---
Almonds are a good source of Omega 6/9. Fish is a good source of Omega 3. Most fish have under the daily, but Salmon has x3/x4 the daily. Mackerel, and Sardines have over the daily.
I suggest eating fish, or fish products every day. I save the Salmon Water when I steam salmon, and using powdered milk add that to my coffee in the morning. Coffee overpowers any fishy taste/smell, and adds a bit more of omegas to my diet.
Crisco is essential for uniform cookies. It doesn’t make the best TASTING cookies, but it does make them consistent. With a nice snap.
Turnip are my favorit root veggie: I either slice them thin for a salat or light pickling, or add them to mashed potatoes for a lighter texture.
I live in Wisconsin and grew up on wild gooseberries and loved mashed turnips. Most salads served here are still iceberg with ranch. Romaine isn't big here as it's still considered too bitter. Personally give me a mix!
My parents loved and still love orange yellow with grated carrot inside, with miracle whip on top. That I can't really defend.
I love gooseberries. I buy gooseberry soda and cider as much as I can. I would love to try some gooseberry jello though~
Oh, and I much prefer Iceberg over Romane, thank you.
I love Miracle Whip, but only on sandwiches. For anything else like tuna, potato, or egg salad, I use Mayo.
My family and I eat a lot of quince yearly...and we eat them raw. They're quite starchy and hard to swallow, but omg do they taste amazing
same here! i was surprised when i heard them mention that quince isn't eaten raw lmao.
I love gooseberries I have them in my garden.
My parents have a gooseberry bush as well has multiple currant bushes (a similar fruit), but that's because my family came to the US from Europe not that long ago. Gooseberries and currants are well known in Germany, but when I had friends over to my house when I was a kid, none of them knew what the berries were. Another thing about gooseberries is that the bushes have pretty nasty thorns, which makes the act of picking gooseberries a bit of a challenge.
Even when I was a kid, Crisco was generally thought of as a gross unhealthy ingredient that people used to eat back in the days of lead paint
For margarine, there was also that myth going around in the US that "Margarine is only one molecules away from plastic!" that was going around. It's a meaningless statement, but I've met people who genuinely believed that was why it was "bad" for you. Like, even if true, water (H2O) is one molecule away from hydrogen peroxide (H2O2), yet they are totally different in how they behave.
lol my mother used to joke about the vegetables in instant ramen cups being one molecule away from plastic 😂😂
The problem with margarine is that is has plant processed oils, and the only way a plant oil is kinda healthy is when it comes from seeds or oily plants, but for margarine they just resort to the lowest quality cheaper random plant oil, most plants are low in fat so that oil is filled with impurities am toxins that usually are in discardable amounts on plants, but concentrated in the cheap oil. And add to that the processing and you get an unhealthy spread worse than butter.
Lol, what? Gold is also close to lead(The old alchemist-legend that you can convert between the two has even been proven right already, just that it is not viable or financially worth it at all), yet I have never seen people be afraid of gold unless they happen to be allergic.
The cool thing is that here in Brazil we call Iceberg Lettuce "American lettuce" and became very popular due to its predominance in fast food burgers.
Quince or "Membrillo" is huge in Spain! you even find uncooked examples on cars to combat odours. Normally it is spreaded on bread and eaten as it is (boiled and with sugar added ). I guess South and Central America have it, but not sure.
I bought a grafted Asian pear tree several years ago and the rootstock keep it down in size. After a couple of bad freezing winters, all I had left of supposedly 5 different varieties, including a Bartlet pear, was the round Asian pear, a branch of the Bartlet pears, and an unidentified branch that had gone unnoticed, growing up about 3 feet from the rootstock. I didn't know what it was, so I let it grow. The second year after that it flowered and produced these fuzzy green lemon shaped fruits. 🍋🍋🍋 Then I knew had a Quince. I never let it grow out enough to get enough of them to make a quince jelly. But maybe in the future.
Woah. It's tart as hell unless you sweeten it a lot.
American Gooseberry Mildew also had another complication...it began spreading to White Pine. This caused the crop to be banned in the US to save pine forests and prevent it from affecting the lumber industry.
Smart Balance is totally vegetable oils, with no animal fat content, but still tastes sufficiently like butter that we use it on Wednesdays, Fridays, and during other Orthodox fasting periods like Great Lent.
Our family stopped using margarine as a secondary option years ago when it was found out that while butter is not amazing, the health downsides of margarine are much, much more disasterous in the long term. I say secondary option because we had been using it pretty interchangably with butter anyways.
They simply have diffrent tastes and fattiness-mouthfeel, they are never real replacements for each other when you are fine with using both. There are cases where margarine actually tastes and feels better than butter, but also cases where it tastes and feels disgusing.
I still buy iceberg lettuce. You add salad dressing and, to me, it tastes like a salad and it's cheaper than romaine.
Welll you’re lettuce days are numbered according to mash
Only lettuce for a garden fresh tomato and BLT sandwich!
Some things only taste right with iceburg
@@Uknown76 anyone can buy seeds(probably)
Iceberg has good nutrients.
I LOVE Icebeeg because it's sweet and crunch and is a perfect ingredient for a mixed lettuces salad.
I love turnips. They are super low in carbs, too, especially for a root vegetable. I grow them and can them. They only take 60 days to grow. And the greens are delicious. Miracle Whip is nothing like mayo. It is salad dressing. It says so right on the jar. And it has a low sodium option now with cleaner ingredients. I will always prefer iceberg lettuce. It tastes better. The center of romaine is bitter. There are better lettuces, like bibb and butter lettuce. Even leaf lettuce is better than romaine for flavor. But people would actually have to wash and cut those up themselves. Gooseberries are good, but hard to find in the stores. I have been thinking about planting some in the garden.
Out of all of these iceberg lettuce is my favourite, i really like it. Margarine is very much present, but i am not ver y fond of it because it causes heartburn in my stomach. Quince is ok when prepared, but apples are better. Goose berry i have not had in ages and i have really forgot their taste, they are very rare in my country too. Turnips have been somewhat popular during the war here in 1990's and a couple of years later. Other products have never been used here.
I always have Miracle Whip in my fridge for sandwich spreads.
Mom used to make Mircle Whip chocolate cake which was so moist and delicious... I wish I had gotten the reciepe before she passed.
Original Miracle Whip Chocolate Cake
8 -inch layer cake
PREP TIME
15 Min
COOK TIME
25 Min
METHOD
Bake
Ingredients For Original Miracle Whip Chocolate Cake
CAKE:
1 c
miracle whip salad dressing not mayonnaise
1 c
granulated sugar
1 tsp
vanilla
2 1/4 c
sifted cake flour
1/2 c
baking cocoa
1 tsp
baking soda
1 tsp
baking powder
1 dash
salt
3/4 c
cold water
FROSTING:
8 oz
pkg. philadelphia brand cream cheese, softened
1 Tbsp
milk
1 tsp
vanilla
1 dash
salt
5 c
powdered sugar, sifted
3 oz
(1 oz. each) squares unsweetened chocolate, melted
How To Make Original Miracle Whip Chocolate Cake
1
Preheat oven to 350^. Grease and flour or spray two 8-inch layer pans.Set aside.
Combine salad dressing and sugar. Blend in vanilla. Add sifted dry ingredients to salad dressing mixture alternately with water, mixing well after each addition. Pour into prepared pans and bake for 25-30 minutes. Cool 10 minutes; remove from pans. Frost with:
---
Chocolate "Philly" Frosting:
Combine cream cheese, milk, vanilla and salt. Mix until well blended. Gradually add the sifted powdered sugar. Stir in melted chocolate. Spread between and sides of cake ,frosting top last
My mom bought a couple purple turnips every week!!! I have never bought any!
Crisco will always be in my cabinets, usually i get the butter flavored.
Kiwis were once called Chinese gooseberries when the first was first introduced. It might be part of the reason why actual gooseberries are dying out, given their alleged similar tastes
I've tried both and I honestly think kiwis being called "Chinese gooseberries" has to do with their tartness, greenish brown color, and general shape, but I don't find the flavors particularly similar.
With my IBS i eat iceberg lettuce every day to help my digestion and have no problem finding it. Miracle Whip will never go away as long as there is a South.
Well, there's that. It's really the only place it has fans. So, good luck, with maybe persuading corporate bigwigs from shutting it down. Being cheaper than mayo doesn't seem to be saving it, elsewhere.
Nope duke's mayo in the south.
Them showing both gooseberries and caped gooseberries (two different and unrelated fruit) when talking about gooseberries doesn't give me the greatest confidence in this channel's research abilities.
I love gooseberries and dearly miss them since moving to the US
Whaaaat. I love turnips. They are a great side
For burguers, I actually prefer iceberg lettuce, gives it a great crunch and texture, which is very important in an hamburger. Here in Portugal it's almost not used in anything. I think the only restaurants that use here are big food chains like McDonald's.
So typical us. Quinces, gooseberries, tunrips, iceberg salad are still popular in Europe. Miracle Whip and Gelatin desserts and sayory gelatine dishes are still arround.
this video is trippin'. You will definitely see turnips in every US grocery store. They're not as popular as potatoes, generally, but people definitely eat them.
We eat tons of quinces in Portugal as "marmelada". Some people, specially the old one, also eat it just boiled.
I wonder if part of the success for crisco in Jewish households is because if you keep kosher you cant have dairy with meat in the same meal so replacing butter with crisco would change a lot of recipe accessibilities etc
I think you're on to something there. Foods that contain neither meat nor dairy are considered "parve" and therefore can be used in any culinary context.
Some of those "gooseberries" you are showing. Are actually ground cherries. The ones with the husks are not gooseberries. They are the ground cherries. Infact there are two kind of ground berries that you are showing. Also, gooseberries are not bitter or sour. They are easy to tell apart and are VERRY easy to grow and keep. They are also very easy to tell apart as all varieties have different colour variations.
They fell out not because of the reasons you mentioned, but because people preferred grapes to them. They are still used everyday around the world. The plants are sold by the thousands to growers and home gardeners every year. There is NO risk of them becoming extinct. I myself have several of three varieties.
It seems like iceberg lettuce is having a resurgence. It depends entirely on the application. When you're looking for a sturdier lettuce, romaine is a good go-to, but it lacks the crisp, crunchy bite of iceberg that is desirable in a number of recipes. For sandwiches and wraps, nothing beats iceberg lettuce. It also tends to last quite a bit longer when properly stored.
I like crisco. Its greag for browning. Wouldnt use it all the time but for a flavorless fat its goid and its cheap. If i had to pick margarine or crisco ill take Crisco.
Also there are some places in the world that still make jello salads. I think its russia that has one that is made of ham and hard boiled eggs and aome other stuff. Its aerved around holidays.
and to say that Margarine used to be made from beef Tallow and not vegetal oils, and as a Beef Tallow version is far more healthy that any of the shortenings that exist. Thank you Napoleon Bonaparte
Always use Crisco for seasoning my cast iron
Not gonna lie you can see where you put it and where not
Margarine has always been more affordable than butter, you can buy large amounts for low costs so it was found often in minority and low income households. Subsidies on dairy production and sale have only increased since the 2000's, making the store-brand butter often just as affordable or even cheaper when considering how frequently they go on sale.
o my goodness, Gooseberries.
I used to have a bush of these near my house, I had no idea what their English name was. I know them as Stachelbeeren
Pretty much no one I have ever met knows what these are. 😆
I love Iceberg lettuce, and I've never seen Romaine lettuce in the supermarkets where I live...
I still use Crisco, especially for frying. Still use iceberg lettuce. It has a ice crunch to it. No margarine. Only butter.
I still eat everything on the list except acorns and quince only due to lack of availability in my area on those two. Everything else has a place that is best used.
I don't now about quinces in the usa, but in eastern europe we have avarierty that we do eat raw. And they are delicious.
I will always be team miracle whip! I don’t dislike regular mayonnaise, but that’s what I grew up with. Fortunately, my partner doesn’t mind Miracle Whip, but my ex-husband despised it.
iceberg lettuce is insanely popular in Romania haha
I buy purple turnips, no crisco, or miracle whip. I love turnips! Quince is hard to find. Never seen acorn flour. Iceberg lettuce is mainly water.Romaine is tastier.
I love butter, but I fockin LOVE margarine 🧈
Miracle whip! Yummy!
Photos of husked goldenberries are pictured when talking about gooseberries.
Yup, I noticed that too. They're sometimes called "Cape gooseberries" despite not being related to true gooseberries, which I guess can cause confusion.
I like turnips and iceberg lettuce has its place. I never see gooseberries available, or quince. We’ll even have some Jello occasionally.
7:25 we always eat quinces raw wtf