Fun fact! A pineapple upside-down cake got me through a major ice storm. Nobody expected the entire city to shut down for two and a half weeks, and I was down to the dregs in my pantry. I found a can of pineapple and some baking supplies. It was weird living off that exclusively for a few days, but it got me through until the roads cleared and I could go shopping.
Lol, yeah I can believe that. Calories are calories. You can live off cooking oil and/or sugar if needed. It won't be fun but you can do it. Anything that gives the human body calories is enough to live on at least for a little while. The variety of proteins, carbs, and fats, and vitamins and minerals are only needed to live healthily for a long time.
Wait, actually probably not just cooking oil. You'd probably need to cook it with a starchy food like potatoes, starch, rice, cereal, flour, etc, so as to not sh!t yourself to death from drinking just oil.
@@polarknight5376 Yeah, I was down to about 2 days left of food by the time everything thawed out. I ran out of dog food and had to improvise for Rover, which cut into my food supply too. It made a lite prepper out of me and I haven't looked back.
@@atxchaser Tiktok people have the attention span of around 5 seconds, which is why older videos were a look into ADHD and how it looks to everyone else.
I've been watching his content since I learned how to make sourdough from him back in March 2020. Those videos were pretty comfortable. The kitchen he has now is enviable, but much less accessible for a normal home cook like me. The tiktok-ification did not help.
Idk I feel it's the opposite cuz his videos used to be like only 1-3 recipes per video now it's like 30+ recipes I still like his vids but damn I miss the But Better videos and all that
Sloppy Joes (from scratch, no manwhich) and pineapple upside down cake were staples of my childhood. Another thing my grandmother would make was basically a cinnamon apple upside down cake, but instead of cake batter, she used pancake batter. It was incredible.
I do not care for pineapple upside down cake, but my mom made it frequently. Her BBQ (sloppy joes) was the best ever. She is 90 now, so not cooking or baking anymore, but she really was the best cook and baker.
@@christinedarrock8486 Same, first time I tried manwich (was already an adult) I gave the weirdest face because it was so sweet. Hell I made sloppyjoes last week.
Thank you for being so transparent about the failed recipes that took multiple tries!! It is so refreshing to see channels sharing a bit of background on what they went through to produce content. It's also so encouraging when I know that even the pros got recipes messed up! (so that when I do it wrong I feel less bad) :)
I asked my grandmother (born in late 1930's) about the banana hollandaise dish, and she told me that it doesn't work with modern bananas. Back when that dish was actually eaten, the bananas that were available for purchase were called Gros Michel bananas, which taste different from the bananas available now, the cavendish banana. If you've ever wondered why artificial banana flavor doesn't taste like bananas, it's because it's based off of the Gros Michel banana. Apparently when you cooked those, though, they got more savory in flavor, so the dish actually worked quite well. That being said, she said at the time it was definitely still a fad and most people didn't eat it often. It was just a quirky dish someone made up and people ran with. She's apparently tried recreating the dish with cavendish bananas, and "it just wasn't the same" and didn't even taste good. Because Gros Michel bananas are extinct, in effect, that dish is too.
Also, she would have pointed out that you didn't use enough mustard. It's supposed to spread out from under the ham to meet the hollandaise when cut under a fork.
I was about to make a similar comment regarding the bananas. Availability of period-specific ingredients is absolutely vital to consider when trying to recreate food from certain eras of the past.
@@AstavyastataaI’ve had Hawaiian Wienerschnitzel and I can never go back. Wienerschnitzel covered with a slice of Gruyere cheese and black-forest ham then a ring of pineapple and cherry in the middle. It looks 60/70’s as anything but actually tastes good.
@@DarkQueenHelba A combination of toast Hawaii and schnitzel? That sounds really good. If I were still in Germany I'd give that a try. I bet it would make a banging sandwich too. I'd just have to add some jalapeños.
I used to work as a case manager for homeless veterans. I rarely got thanked for my efforts, but one awesome gentleman brought me a pineapple upside down cake the day after he moved into his new apartment 😊
In Poland we have some kind of pulled pork with carrot and peas stuck to the gelatinized stock. But the stock is made by boiling the beforementioned meat with the bones and vegetables. After chilled, we eat it preferably with lemon, some do with vinegar. Very refreshing piece of meat. We love it here
With the spam and cream cheese I feel like you could almost make tiny appetizers if you cut them down smaller, breaded it in a panko mixture, fried it, and served it with an acidic/sweet type of sauce along with some fresh green onions for garnish. That’s most likely the direction I’d take if I had to make it and “modernize” it :)
The butter with the Depression pie: milk was sold whole back then, no skim or half'n'half usually. People were often pre-refrigeration then & would churn their own butter from the cream. Or simply put the cream in a large jar & have the kids shake it until it turned into butter. Then the buttermilk was used for baking etc (my Mom's old Betty Crocker cookbook from the late 50s has a lot of cookie & other recipes asking for buttermilk).
This is gonna sound crazy but that’s still how I did it all until this year when everything went crazy and I suddenly don’t have time. I’m now buying store bought cream cheese, even. I’ll say I don’t feel nearly as good as I did
As you mentioned, aspic goes waaay back. It actually used to be rich-people food because it took so long to extract the gelatin and a lot of fresh meat bones and bits to get a sufficient quantity. Aspics have cyclically been going in and out of style in fine dining for centuries. The 'modern' jello craze of the post-war era was all about mass production making instant shelf-stable gelatin available to the common folk. Basically, this thing that was once only available with a lot of time and effort and usually only seen in fine dining, was now affordable and every newly-middle-class family wanting to show off at their dinner parties just had to have it, regardless of whether or not they knew how to make a good dish with it, or if that was ever even possible to begin with.
I came to say the same thing. The thing with the 50s and 60s is that people made those monstrosities using FRUIT Jell-O, lemon or lime, not unflavored gelatin with meat/vegetable stock. Peas, celery and chicken or tuna in a DESSERT gelatin is just a nasty idea.
Aspic or however you call it is a delicacy here in eastern europe. You won't have any auntie birthday/name party without it. He made it look and taste disgusting. Made proper with a lot of meet in it, natural gelatin from the broth, hard boild egg, some veggies with a lot of pepper and few drops of vinegar is delicious. Its also healthy from rich broth. We often drink vodka with it or drink beer. Its like tapas for drink.
When I was a child in the 1960ies my parents used to force me to eat aspic. It was so disgusting to me that I had to throw up. Since then I've never eaten it again. Just looking at it curls up my stomach. In Germany and East Europe they make aspic with chunks of cooked meat, mushrooms and less gelatine. Yuck.
@@schnetzelschwester it is delicious. My family made it always rich with flavour, shredded chicken, boiled egg, carrot, sometimes even corn or peas. We ate this with shot of vodka and a little bit vinegar poured on top. Drinking apetizer
My mother used to make the most delicious tomato aspic. It did Not have any bits or pieces in it, only a savory tomato flavor. She molded it in a cupcake mold. It was served as individual portions on a bed of leafy lettuces topped with an original recipe savory creamy sauce. I wish I had her recipe as I’ve no idea what she did. It was a yummy summer favorite!
Mix pineapple juice in with the butter sugar mixture and replace some of the water in the cake batter with more of the pineapple juice. That's S tier, baby
I use the pineapple juice instead of the water for the cake. There is just enough juice to replace the water. The original recipe I have was written that way to use all of the juice that held that size can of pineapple. ;D
Make this in a cast iron skillet. Put butter in the pan and sit in hot oven till butter melts. Take out of oven and carefully put in the pineapples and cherry. Sprinkle brown sugar over that then carefully pour over the batter . Bake in what the package tells you to. Yum
The thing with jelly is mainly about the proportion: There is something in France which is called "œuf on gelée" which is basically a boiled egg rapped in ham with pickles and vegetables all in aspic. But the relationship is like two thirds egg, 15 percent ham, pickles etc and just 10 percent aspic. It's really nice, especially the modernized versions with a runny yolk instead of hard boiled.
to elevate the sloppy joe in my kitchen, I just don't use Manwich. thousands of way to put onion, pepper, and barbecue stuff together and make a delicious joe!
My grandma, who got a taste of the Great Depression as a child, would put ketchup in chicken and dumplings. And bread. Ketchup and bread. We still have her hand written recipes on cards from the over the years. The BEST German potato salad you will ever have. Key ingredient - 1/4 cup of BACON GREASE.
Sloppy joes are in my rotation of weekday meals. I don't use "manwich" though. I use a mix of ketchup with a bit of worchester and mustard, and maybe hot sauce depending on my mood.
@@RoxyLegs None of it is a family secret, those are the standard ingredients. It's the proportions of them that matter! (Though some use tomato soup instead of ketchup)
In Eastern Europe, we sometimes make “aspic” on holidays (but better😂) We just boil chicken carcass worth some pork bones, vegetables, and stuff(just a great homemade broth) Then we strain it and pour it into a nice beautiful dish, add some pieces of “pulled” chicken breast and veggies, place it in the fridge overnight and it gelatinizes by gelatin from the actual bones in the broth I don't really like it too, but it's pretty common to see it in the Eastern Europe
I could drool over tongue in aspic any day. But he has way too much gelatin. I personally make it same way I make my soups - hard ingredients way more than stock. I am not making bouillon ffs. Soup is only good if the spoon stands in it.
just to add, it could be pulled beef or/and chicken. it`s kind of masterpiece to make the broth transparent, so you have to avoid strong boiling. I would recommend to eat it with spicy mustard or/and horseradish. it`s tasty, give it a try. But i would never eat the same with just only veggies).
Yeah, that stuff is actually pretty good. It would also help to have more ingredients to jelly ratio and pour it all into a small bowl, instead of making a cake-sized, one-ingredient only layers. It's even better if you squeeze lemon juice on it or drizzle it with vinegar and serve with fresh bread with butter.
@@Bummerdrummer463 I came here to say this exact thing. There is no fixing that. Sadly I remember seeing one of those as a kid and even then thinking "No..My god No, Why? Who brought this and why aren't they being arrested"?
0:26 Ham and Bananas Hollandaise 1:46 Meatza 3:37 Pineapple Upside Down Cake 5:47 Sloppy Joe 7:30 Water Pie 9:52 Spam Ribbon Loaf 11:11 Aspic 13:53 Spam Upside Down Pie
I used to love this channel for its bravery to tackle the difficult recipes and making them user friendly.. i still come back for the bread/croissants/fried chicken recipes. Its been such a long time since i saw something i actually want to cook in this channel.
The reason you'd use shortening over butter is the lack of water in the shortening which a) gives the dough more structure as it bakes (which you need due to the spam bits being heavy bois) and b) stops aforementioned spam bits from sinking the bottom... or rather the top.
You *REALLY* need to talk with Max Miller (of _Tasting History with Max Miller_ fame) and see if you two can "improve" on those vintage recipes, especially with our modern culinary knowledge. You need to see if you can improve on the (in)famous Woolton Pie recipe from the UK developed early in World War II.
@@Tedris4 That might actually taste okay with modern cooking methods (maybe not using milk might help). As anyone have noticed from the "ANTI-CHEF" cooking channel, trying to follow 60-year old recipes can be a pain.
That Jello cake mound was popular during the 60's & 70's because it required a refrigerator to make the recipe and that time owning a refrigerator was considered posh and a symbol of luxury so housewives were going crazy with those jello arts!
My grandmother made water pie but she mixed the flour, sugar, pinch of salt, and in the water she boiled any sweet spice she had on hand, lemon zest with a bit of lemon juice , or anise seed, etc to give flavor to the pie. It was great.
Meat jelly is actually very popular in Eastern Europe. The key is to make good quality, long cooked bone broth (no added gelatin, just collagen from the bones) and eat it with vinegar or lemon juice. I personally love it, but only if my mom makes it, the store bought ones are shit 💩 in Poland we call it zimne nóżki (cold legs)
It has been very popular in Germany as well. Imho the other sausages just replaced it in the last 40 or so years. Because you don't really see, what you gonna eat. There are still common things you can get in a typical supermarket, like "russische Eier" (Russian Eggs") and "delikatess Schweinskopfsülze" (I think you find that if you look for "head cheese" made from pig). The last thing is also just a funny word to use, because it's so anachronistic.
The depression was an era that required creativity. I grew up in the 70s in a small town in Colorado with school cooks that were women of German Russian decent. They made everything from scratch and it was really good and very cheap. Hamburger gravy over mashed potatoes, a lunch version of biscuits and gravy. Homemade cabbage pockets. Weiners Ala Mode. It fed a lot for a little.
My grandma makes a pineapple upsidown cake and it’s absolutely FIRE. Instead of ringed pineapple she used crushed pineapple and uses more maraschino cherries to scatter them around, I think she also cooks the pineapple a little too for some extra caramel crunch- when it’s cooled it has a crackly top and a soft interior, it’s so damn good lol
Pineapple upside down cake was the first dessert I made during Covid lockdowns -- a time of utter boredom, when I had ample time to experience the joys of cooking! It was delicious and now I am going to make another one.
Aspic or however you call it is a delicacy here in eastern europe. You won't have any aunty party without it. You made it look and taste disgusting. Made proper with a lot of meet in it, natural gelatin from the broth, hard boild egg, some veggies with a lot of pepper and few drops of vinegar is delicious. Its also healthy from rich broth. We often drink vodka with it or drink beer. Its like tapas for drink.
I will forever die on the hill that sloppy joes are super super slept on. I’ve legitimately told multiple people if I ran a food truck it’d be oriented around sloppy joes because the overhead would be so cheap for how ridiculously tasty they can be!
I’ve always thought about an existing business serving Sloppy Joes in a truck/restaurant for the same reasons. Cheap, simple to make/prep, and can be elevated to a whole new level with the right recipe. I went my whole life eating my grandma’s sloppy Joe recipe and never understood the hate for them until I tried most people recipes lol.
I really like sloppy joes myself, but I find them to live up to their name, so I wouldn't eat them on the move from a food truck or stall - I'd probably end up with my shirt all jackson-pollocked up with sauce.
Pineapple Upside down cake is goddamn delicious and I demand that anyone who's never had it, make it and try it asap. Love yourself and do nice things for yourself. Like trying delicious cake.
8:48 A lot of them made the old own butter in the great depressing era because a lot of them would have farmed and it was one of the few things that. Easy to make.
try the aspic thinly sliced. Put it on a plate like carpaccio and then add red onion, vinegar, salt, pepper, chives an styrian pumpkin seed oil. You will love it
That spam biscuit ring honestly sound really good. I am kinda wondering about a Spam upside down cake with a cornbread batter….Or even the ring with a cornbread batter.
Honestly such an amazing video 🎉 I love learning about the history behind food, and after reading the comments seeing how so many people are impacted by these dishes!
I haven’t watched your channel in awhile but this popped up on my feed. I just wanted to say that I appreciated the toned down humour and that you are looking fantastic.
It would be fun to see you do another one of these with @BDylanHollis as a guest. I think having the two of you in one kitchen would be a riot to see, and maybe you could do a "How it's made and how to make it better" episode with these recipes.
A version of aspic is still eaten regularly in Poland we have a few different names for them and they mostly consist of a mix of chicken or pork mixed with carrots and peas suspended in gelatine. It's customary to eat it with white vinegar or lemon juice
When you look at the original Austrian "Gabelbissen", you find out that it is a mix of veggies (mainly carrots and peas, slightly cooked), one or 2 slices of boiled egg, a piece of pickled fish or cooked ham, and a small blob of mayonnaise, all of it just 'covered' (just 10% of the total weight) with clear aspik, so it can be eaten with a fork. Sold or served in a clear low flat cup with lid. It's is a nice snack, or some people eat it also for breakfast... The name Gabelbissen translates to 'ForkBite"
I’ve tried different cake mixes with upside down cake. Coconut is fantastic. Always made in iron skillet. Melt butter and brown sugar on stove. Then place pineapple and pour batter in. Pop in stove. The butter and sugar turns crisp around pineapple. Yum!!!
7:18 I grew up eating homemade sloppy joes (no Manwich sauce). It does use ketchup, but my mom also included green pepper, onions, vinegar, cinnamon, cloves, mustard, and sugar to give it a better taste.
It honestly wouldn't be hard to make something good with those ingredients. Saute or grill the banana until it's nice and browned and sweet, fry a piece of a thick cut country ham, and add some kind of toast or english muffin for the base. Mustard can go on the bread if you want, and then it's basically eggs Benedict without the poached egg, and with banana on the side.
Aspic has actually continued to be cooked in eastern europe, it's a traditional plate depending on what ingredients it actually has and culture. I love it
I really like hearing/seeing that it took multiple attempts, even for the great Josh Weissman, to get it looking like the final product presented to us. When I watch recipe tutorials on UA-cam, I know deep down how much effort and experimentation which must have gone into perfecting the recipe, but because this mistake-ridden process isn't often shown on screen, my optimistic brain somehow always expect my first copycat attempt to be straightforward and perfect. I think showing scenes from previous attempts, like you did here, and mentioning where you had gone astray in those attempts will be much appreciated for budding home chefs with a lot of enthusiasm but not a lot of experience to make less mistakes and reduce food waste from failed attempts! 😊❤
Pineapple 🍍 upside-down cake better with Butter yellow cake mix! Manwich - toasted bun!!! Water Pie - they'd top it with homemade preserves or fruit if they had them SPAM - SPiced hAM, canned...delicious when heated what can I say...I'm 64 and lived with my Great Grandma for a long time 😊❤
A small note: an _aspic_ made with NO added gelatine, but from a meat-and-bone-broth so thick it solidifies in the fridge by itself, and with bits of shredded cooked meat suspended in it, is a VERY popular Soviet dish (called "holodets"), often made for the New Year's celebration. And yes, it's delicious. Very meaty. No vegetables, no olives or any such bullshit, just pure shredded cooked meat. Add some mustard or horse-radish and it's even better.
IS THAT HOW YOU SPELL THAT!? I first heard of this in a Star Trek audiobook made from a mini skit staring John de Lancie as Q and Leonard Nimoy as Spock, and Spock mentions that He had gone to dinner with his old crew mates and Checkov had a meal consisting of "Chicken and a Rope of Garlic Bulbs in Aspic" and I've never known how to spell the name he called it.
The whole reason gelatin had a resurgence in the 60-70 is because of the newly invented/marketed gelatin powder that just needed water/hydration instead of having to go though the process of making it from scratch.
Yep, exactly what I was thinking about. But with _some_ veggies, those from the broth - carrot, garlic, etc. One of the reasons it was/is popular is because it uses very tough and otherwise inedible (-> cheap) animal parts - e.g., my mother bought chicken feet and pork hooves. After making the broth, these were removed and only "normal" meat was left. I remember those nights before the New year, when the stock was left to simmer until about 2 am, and we had to get up to "sort" it - take away inedible parts, tear the meat to be poured over with stock... It was a whole family endeavor 😂
Aspic, also called "Sülze" by Austrians, is still an easily accessible meal here in Austria. You can buy it at many grocery stores, they cut off as many slices as you want. I personally don't like it, but I know a lot people who do.
Aspic is still around in Germany, you can buy it thinly sliced in every grocery store (you find it usually right next to the sliced corned beef in the cold meats section). We've got different variations, like turkey or chicken with pickles and bell peppers, ham with mushrooms, and different veggies, and, my personal favourite: ham with horse radish. The aspic is savoury-acidic (like mild pickle juice meets a light broth), the horse radish has a nice spicy heat to it, it's low fat and low calorie, and it tastes absolutely amazing on a well-buttered slice of fresh, hearty sourdough bread (speaking of low fat, low calorie, haha...). Oh, and the veggies stay really crisp and colourful in the beef aspic, too. :) If you every visit Germany be brave and have a try, you may find yourself among the aspic connoisseurs (or haters, it's like with licorice, there's no in between). (If you wanna see how it looks google "Aldi Nord, Gut Drei Eichen, Aspik-Spezialitäten" as an example.)
1:29 in. I got two things to say: I feel like you should have made a smaller version to waste less food and I feel like this would be bomb with plantains .
Pineapple upside down cake is something I still make often. My family really likes it. And we never had Manwich growing up (I’m almost 60), but my mom made her own sloppy Joe’s. Ground beef, onion, celery, ketchup, vinegar, dry mustard, brown sugar, and a little water. Simmer for a bit. Heaven! The Spam ribbon thing seems very “50’s cocktail party.”
Hey Josh I think I have a good idea for a video - The Salt Challenge: cook 3 versions of the same dish but cook 1 one no salt, one with the right amount of salt, and 1 with too much salt and see if either you or other participants can tell which is which.
Josh: “Welcome to Hell!! That’s the worst thing I ever put in my mouth, that’s an F!!” Me: Thats a lot coming from Joshua Weissman with the way he goes hard on food!! LOL!! 🤣🤣
I am one of the very few people in the world that freaking loves Spam. Like, I seriously love it. If I get off work late, in the middle of the night, I'll crack open a can of Spam and slice off slabs and have it as a 3am snack. I am SO going to make that Spam ring thing. You said you liked Spam. Here in Australia, we don't do "chicken fried" stuff. It's just not a thing. However, I have adopted that method of cooking, and I'm here to tell you, chicken fried Spam is absolutely freaking AMAZING!!!!! Like seriously, you have to try it. I double dredge the egg and flour for an extra hit. I had it 3 nights ago with some mashed potatoes and steamed veges. Super tasty the next day cold as a mid morning snack! Or later that night if you get the munchies.
Vintage recipes are so much fun. A tradition with my family is that we try at least one every holiday. Some have been great, some even our dogs wouldn't eat. My aunt and uncle, who were in their 80's tried the water pie. They didn't let it chill for 24 hours and couldn't figure out why it was so runny. We laughed for years. Thanks for the great content and memory I had forgotten.
Aside from being yummy, the pineapple upside down cake brings me warm childhood memories, mum baking it, us eating. It was a staple in every birthday party at that time. I'm talking 80s ❤❤❤
When you were setting up the water pie i thought you were gonna make a Ritz cracker mock apple pie. I used to love it! People who survived the depression and 2 world wars were such amazing folks! They were cut from different cloth, for sure!
The good old cabinet opening shot was such a throwback, I didnt know how much I missed it
Feels good ❤ we've been trapped in here for ages😅
Agree
Now we just need some whisky business, a cwispy, and a fish-eye lens shot of Josh's ass as he bends down to grab something and we'll be all good 😂👌
Obi-wan?
That was always one of my favorite things about his videos
Fun fact! A pineapple upside-down cake got me through a major ice storm. Nobody expected the entire city to shut down for two and a half weeks, and I was down to the dregs in my pantry. I found a can of pineapple and some baking supplies. It was weird living off that exclusively for a few days, but it got me through until the roads cleared and I could go shopping.
Lol, yeah I can believe that. Calories are calories. You can live off cooking oil and/or sugar if needed. It won't be fun but you can do it. Anything that gives the human body calories is enough to live on at least for a little while. The variety of proteins, carbs, and fats, and vitamins and minerals are only needed to live healthily for a long time.
Wait, actually probably not just cooking oil. You'd probably need to cook it with a starchy food like potatoes, starch, rice, cereal, flour, etc, so as to not sh!t yourself to death from drinking just oil.
@@polarknight5376 Yeah, I was down to about 2 days left of food by the time everything thawed out. I ran out of dog food and had to improvise for Rover, which cut into my food supply too. It made a lite prepper out of me and I haven't looked back.
wow, glad you made it through! 🎉. Do you live in alaska or something? I don’t think I’ve ever seen an ice storm that huge
@@tessacarstairs5998 Oregon 2012. It wasn't one long storm, it was a series of them that piled up.
Josh slowly but surely un-tiktok-ifying his content, love to see it
still pretty tiktoky
What does that mean in old people talk? 😂
@@atxchaser Tiktok people have the attention span of around 5 seconds, which is why older videos were a look into ADHD and how it looks to everyone else.
I've been watching his content since I learned how to make sourdough from him back in March 2020. Those videos were pretty comfortable. The kitchen he has now is enviable, but much less accessible for a normal home cook like me. The tiktok-ification did not help.
Idk I feel it's the opposite cuz his videos used to be like only 1-3 recipes per video now it's like 30+ recipes
I still like his vids but damn I miss the But Better videos and all that
Sloppy Joes (from scratch, no manwhich) and pineapple upside down cake were staples of my childhood. Another thing my grandmother would make was basically a cinnamon apple upside down cake, but instead of cake batter, she used pancake batter. It was incredible.
I do not care for pineapple upside down cake, but my mom made it frequently. Her BBQ (sloppy joes) was the best ever. She is 90 now, so not cooking or baking anymore, but she really was the best cook and baker.
I find Manwich to be too sweet. I prefer to make it from scratch.
@@christinedarrock8486 Same, first time I tried manwich (was already an adult) I gave the weirdest face because it was so sweet.
Hell I made sloppyjoes last week.
@@christinedarrock8486 Way better from scratch. I grill chopped peppers and onions to cook with the meat and sauce. Sooo good.
Thank you for being so transparent about the failed recipes that took multiple tries!! It is so refreshing to see channels sharing a bit of background on what they went through to produce content. It's also so encouraging when I know that even the pros got recipes messed up! (so that when I do it wrong I feel less bad) :)
I appreciate your empathy for the Depression era pie. People forget how very hard that time was for people.
wtf does he mean the pie was a necessity? Why is pie necessary?
Food.@@beelzl4148
@@beelzl4148because it was cheap and filling with easily available ingredients. A lot of people were eating one meal a day if they were lucky.
@@beelzl4148 pie is a treat, a boost to your emotional self. Even a crappy pie, when all you have is crappy food is a boost to your day.
It’s like that meme of sugar water as treat
I asked my grandmother (born in late 1930's) about the banana hollandaise dish, and she told me that it doesn't work with modern bananas. Back when that dish was actually eaten, the bananas that were available for purchase were called Gros Michel bananas, which taste different from the bananas available now, the cavendish banana. If you've ever wondered why artificial banana flavor doesn't taste like bananas, it's because it's based off of the Gros Michel banana. Apparently when you cooked those, though, they got more savory in flavor, so the dish actually worked quite well. That being said, she said at the time it was definitely still a fad and most people didn't eat it often. It was just a quirky dish someone made up and people ran with. She's apparently tried recreating the dish with cavendish bananas, and "it just wasn't the same" and didn't even taste good. Because Gros Michel bananas are extinct, in effect, that dish is too.
Also, she would have pointed out that you didn't use enough mustard. It's supposed to spread out from under the ham to meet the hollandaise when cut under a fork.
I was about to make a similar comment regarding the bananas. Availability of period-specific ingredients is absolutely vital to consider when trying to recreate food from certain eras of the past.
I wonder if plantains would work for this recipe
@@my_granny that was my thinking
If you live in the US, Hawaii still grows Gros Michel commercially. So you can find it at farmers markets there pretty consistently.
Pineapple upside cake is elite.
Pineapple anything pretty much is. Pineapple upside down cake? Yes. Pineapple fried rice? Absolutely. Pineapple on pizza? For sure ;)
@@AstavyastataaI’ve had Hawaiian Wienerschnitzel and I can never go back. Wienerschnitzel covered with a slice of Gruyere cheese and black-forest ham then a ring of pineapple and cherry in the middle. It looks 60/70’s as anything but actually tastes good.
@@DarkQueenHelba A combination of toast Hawaii and schnitzel? That sounds really good. If I were still in Germany I'd give that a try. I bet it would make a banging sandwich too. I'd just have to add some jalapeños.
My only suggestion is to use a cast iron skillet to get a little more crispness, almost a sweet crust.
I used to work as a case manager for homeless veterans. I rarely got thanked for my efforts, but one awesome gentleman brought me a pineapple upside down cake the day after he moved into his new apartment 😊
In Poland we have some kind of pulled pork with carrot and peas stuck to the gelatinized stock. But the stock is made by boiling the beforementioned meat with the bones and vegetables. After chilled, we eat it preferably with lemon, some do with vinegar. Very refreshing piece of meat. We love it here
Zimne nóżki are great!
With the spam and cream cheese I feel like you could almost make tiny appetizers if you cut them down smaller, breaded it in a panko mixture, fried it, and served it with an acidic/sweet type of sauce along with some fresh green onions for garnish. That’s most likely the direction I’d take if I had to make it and “modernize” it :)
The butter with the Depression pie: milk was sold whole back then, no skim or half'n'half usually. People were often pre-refrigeration then & would churn their own butter from the cream. Or simply put the cream in a large jar & have the kids shake it until it turned into butter. Then the buttermilk was used for baking etc (my Mom's old Betty Crocker cookbook from the late 50s has a lot of cookie & other recipes asking for buttermilk).
This is gonna sound crazy but that’s still how I did it all until this year when everything went crazy and I suddenly don’t have time. I’m now buying store bought cream cheese, even. I’ll say I don’t feel nearly as good as I did
my grandma to this day still makes the upside down pineapple cake and not gonna lie it still tastes amazing after all this years
an episode about vintage foods starting with the classic cabinet POV shot? I see you Josh.
yuppp
Those are rookie numbers, gotta pump those numbers up!
@@Mase1up i was boutta reply to your other comment but you deleted it-
@@Mase1upanyway wym
I'm hoping this is a reference to Dylan Hollis
As you mentioned, aspic goes waaay back. It actually used to be rich-people food because it took so long to extract the gelatin and a lot of fresh meat bones and bits to get a sufficient quantity. Aspics have cyclically been going in and out of style in fine dining for centuries. The 'modern' jello craze of the post-war era was all about mass production making instant shelf-stable gelatin available to the common folk. Basically, this thing that was once only available with a lot of time and effort and usually only seen in fine dining, was now affordable and every newly-middle-class family wanting to show off at their dinner parties just had to have it, regardless of whether or not they knew how to make a good dish with it, or if that was ever even possible to begin with.
I came to say the same thing. The thing with the 50s and 60s is that people made those monstrosities using FRUIT Jell-O, lemon or lime, not unflavored gelatin with meat/vegetable stock. Peas, celery and chicken or tuna in a DESSERT gelatin is just a nasty idea.
Eastern Europe has this piftie which is very similar, and is quite popular on christmas meals.
Aspic or however you call it is a delicacy here in eastern europe. You won't have any auntie birthday/name party without it. He made it look and taste disgusting. Made proper with a lot of meet in it, natural gelatin from the broth, hard boild egg, some veggies with a lot of pepper and few drops of vinegar is delicious. Its also healthy from rich broth. We often drink vodka with it or drink beer. Its like tapas for drink.
When I was a child in the 1960ies my parents used to force me to eat aspic. It was so disgusting to me that I had to throw up. Since then I've never eaten it again. Just looking at it curls up my stomach.
In Germany and East Europe they make aspic with chunks of cooked meat, mushrooms and less gelatine. Yuck.
@@schnetzelschwester it is delicious. My family made it always rich with flavour, shredded chicken, boiled egg, carrot, sometimes even corn or peas. We ate this with shot of vodka and a little bit vinegar poured on top. Drinking apetizer
My mother used to make the most delicious tomato aspic. It did Not have any bits or pieces in it, only a savory tomato flavor. She molded it in a cupcake mold. It was served as individual portions on a bed of leafy lettuces topped with an original recipe savory creamy sauce. I wish I had her recipe as I’ve no idea what she did. It was a yummy summer favorite!
Mix pineapple juice in with the butter sugar mixture and replace some of the water in the cake batter with more of the pineapple juice. That's S tier, baby
Yesss!!! You paid for the whole tin, use the whole tin!
I use the pineapple juice instead of the water for the cake. There is just enough juice to replace the water. The original recipe I have was written that way to use all of the juice that held that size can of pineapple. ;D
Or replace the water 3:1 with sour cream and pineapple juice. The fats in the sour cream make for an even more tender crumb.
Also add a few drops of almond extract into the butter mixture.
Make this in a cast iron skillet. Put butter in the pan and sit in hot oven till butter melts. Take out of oven and carefully put in the pineapples and cherry. Sprinkle brown sugar over that then carefully pour over the batter . Bake in what the package tells you to. Yum
The thing with jelly is mainly about the proportion: There is something in France which is called "œuf on gelée" which is basically a boiled egg rapped in ham with pickles and vegetables all in aspic. But the relationship is like two thirds egg, 15 percent ham, pickles etc and just 10 percent aspic. It's really nice, especially the modernized versions with a runny yolk instead of hard boiled.
To elevate the sloppy joe in Quebec, we use buttered hot dog buns, we add some cooked diced oignons and some poutine cheese curd.
Some diced onions, some sweet chili sauce, mustard and it really changes it's up
The cheese curds would be a nice addition to the texture!
to elevate the sloppy joe in my kitchen, I just don't use Manwich. thousands of way to put onion, pepper, and barbecue stuff together and make a delicious joe!
Add an actual hot dog and baby… you got a chili dog going 😂
Do you call them Saint-Joseph?
My grandma, who got a taste of the Great Depression as a child, would put ketchup in chicken and dumplings.
And bread. Ketchup and bread.
We still have her hand written recipes on cards from the over the years. The BEST German potato salad you will ever have. Key ingredient - 1/4 cup of BACON GREASE.
Loved this video!! You should do a Part 2 where you “modernize” all the same dishes
Pineapple upside-down cake and sloppy joes never left. I have a family recipe for both!!
Thank you!
Sloppy joes are in my rotation of weekday meals. I don't use "manwich" though. I use a mix of ketchup with a bit of worchester and mustard, and maybe hot sauce depending on my mood.
I am really curious about these recipes ❤
@@reginabillotticousin, why are you spilling the family secret??
@@RoxyLegs None of it is a family secret, those are the standard ingredients. It's the proportions of them that matter! (Though some use tomato soup instead of ketchup)
In Eastern Europe, we sometimes make “aspic” on holidays (but better😂)
We just boil chicken carcass worth some pork bones, vegetables, and stuff(just a great homemade broth)
Then we strain it and pour it into a nice beautiful dish, add some pieces of “pulled” chicken breast and veggies, place it in the fridge overnight and it gelatinizes by gelatin from the actual bones in the broth
I don't really like it too, but it's pretty common to see it in the Eastern Europe
At least from my parts of Poland, its often drizzled with vinegar before eating
I always saw it with atleast some/a lot of lemon juice added on top to make it taste less dull
I could drool over tongue in aspic any day. But he has way too much gelatin. I personally make it same way I make my soups - hard ingredients way more than stock. I am not making bouillon ffs. Soup is only good if the spoon stands in it.
just to add, it could be pulled beef or/and chicken. it`s kind of masterpiece to make the broth transparent, so you have to avoid strong boiling. I would recommend to eat it with spicy mustard or/and horseradish. it`s tasty, give it a try. But i would never eat the same with just only veggies).
Yeah, that stuff is actually pretty good. It would also help to have more ingredients to jelly ratio and pour it all into a small bowl, instead of making a cake-sized, one-ingredient only layers.
It's even better if you squeeze lemon juice on it or drizzle it with vinegar and serve with fresh bread with butter.
I would love to see a part 2 where you improve all these recipes 🥰
There is no way to improve ham, mustard, banana, vomit hahaha
Great idea!
@@Bummerdrummer463 I came here to say this exact thing. There is no fixing that. Sadly I remember seeing one of those as a kid and even then thinking "No..My god No, Why? Who brought this and why aren't they being arrested"?
0:26 Ham and Bananas Hollandaise
1:46 Meatza
3:37 Pineapple Upside Down Cake
5:47 Sloppy Joe
7:30 Water Pie
9:52 Spam Ribbon Loaf
11:11 Aspic
13:53 Spam Upside Down Pie
I used to love this channel for its bravery to tackle the difficult recipes and making them user friendly.. i still come back for the bread/croissants/fried chicken recipes.
Its been such a long time since i saw something i actually want to cook in this channel.
The reason you'd use shortening over butter is the lack of water in the shortening which a) gives the dough more structure as it bakes (which you need due to the spam bits being heavy bois) and b) stops aforementioned spam bits from sinking the bottom... or rather the top.
You *REALLY* need to talk with Max Miller (of _Tasting History with Max Miller_ fame) and see if you two can "improve" on those vintage recipes, especially with our modern culinary knowledge.
You need to see if you can improve on the (in)famous Woolton Pie recipe from the UK developed early in World War II.
Woolton pie has nothing on the north's worst recipe - tripe and onions (boiled in milk), THAT is something I'd love to see them try and improve...
@@Tedris4 That might actually taste okay with modern cooking methods (maybe not using milk might help). As anyone have noticed from the "ANTI-CHEF" cooking channel, trying to follow 60-year old recipes can be a pain.
Challenge accepted
@@TastingHistory😲 This must happen!!
@TastingHistory ...Good Luck.
This really should have been a Collab with Max Miller and B. Dylan Hollis, all the history and energy of them with Josh would be an awesome vid
That's a great idea! 😀
I mean i heard the "one EGGY" in my head for a reason ._.
Though the same Thing
Not every single food history video on the internet has to have max miller in it, I see this comment under every video like this lol
@@redeye1016 Hard disagree. All historic foods must be tasted with and by Max Miller.
That Jello cake mound was popular during the 60's & 70's because it required a refrigerator to make the recipe and that time owning a refrigerator was considered posh and a symbol of luxury so housewives were going crazy with those jello arts!
Refrigerators were not considered posh in the 60s and 70s! Everybody had them by then. Maybe the 40s. You must be VERY young! 😂
My grandmother made water pie but she mixed the flour, sugar, pinch of salt, and in the water she boiled any sweet spice she had on hand, lemon zest with a bit of lemon juice , or anise seed, etc to give flavor to the pie. It was great.
Meat jelly is actually very popular in Eastern Europe. The key is to make good quality, long cooked bone broth (no added gelatin, just collagen from the bones) and eat it with vinegar or lemon juice. I personally love it, but only if my mom makes it, the store bought ones are shit 💩 in Poland we call it zimne nóżki (cold legs)
It's also used for Danish smørrebrød.
You mean winter legs.
It has been very popular in Germany as well. Imho the other sausages just replaced it in the last 40 or so years.
Because you don't really see, what you gonna eat.
There are still common things you can get in a typical supermarket, like "russische Eier" (Russian Eggs") and "delikatess Schweinskopfsülze" (I think you find that if you look for "head cheese" made from pig). The last thing is also just a funny word to use, because it's so anachronistic.
That sounds nice in a head cheese kind of way.
The gelatine abominations from the 1950s can stay there though.
Galareta
The depression was an era that required creativity. I grew up in the 70s in a small town in Colorado with school cooks that were women of German Russian decent. They made everything from scratch and it was really good and very cheap. Hamburger gravy over mashed potatoes, a lunch version of biscuits and gravy. Homemade cabbage pockets. Weiners Ala Mode. It fed a lot for a little.
sounds delicious, ngl
My grandma makes a pineapple upsidown cake and it’s absolutely FIRE. Instead of ringed pineapple she used crushed pineapple and uses more maraschino cherries to scatter them around, I think she also cooks the pineapple a little too for some extra caramel crunch- when it’s cooled it has a crackly top and a soft interior, it’s so damn good lol
Dayum brotha, that sounds NICE. Grandmas are next level.
@@leechrec absolutely
Pineapple upside down cake was the first dessert I made during Covid lockdowns -- a time of utter boredom, when I had ample time to experience the joys of cooking! It was delicious and now I am going to make another one.
Aspic or however you call it is a delicacy here in eastern europe. You won't have any aunty party without it. You made it look and taste disgusting. Made proper with a lot of meet in it, natural gelatin from the broth, hard boild egg, some veggies with a lot of pepper and few drops of vinegar is delicious. Its also healthy from rich broth. We often drink vodka with it or drink beer. Its like tapas for drink.
I will forever die on the hill that sloppy joes are super super slept on. I’ve legitimately told multiple people if I ran a food truck it’d be oriented around sloppy joes because the overhead would be so cheap for how ridiculously tasty they can be!
I’ve always thought about an existing business serving Sloppy Joes in a truck/restaurant for the same reasons. Cheap, simple to make/prep, and can be elevated to a whole new level with the right recipe.
I went my whole life eating my grandma’s sloppy Joe recipe and never understood the hate for them until I tried most people recipes lol.
Have you ever put chips onto a sloppy joe? It is so damm good
The sandwich in general? Yes. Manwich specifically kinda sucks.
I really like sloppy joes myself, but I find them to live up to their name, so I wouldn't eat them on the move from a food truck or stall - I'd probably end up with my shirt all jackson-pollocked up with sauce.
I agree
Pineapple Upside down cake is goddamn delicious and I demand that anyone who's never had it, make it and try it asap.
Love yourself and do nice things for yourself. Like trying delicious cake.
8:48 A lot of them made the old own butter in the great depressing era because a lot of them would have farmed and it was one of the few things that. Easy to make.
try the aspic thinly sliced. Put it on a plate like carpaccio and then add red onion, vinegar, salt, pepper, chives an styrian pumpkin seed oil. You will love it
For the aspic, a proper pork jelly with vinegar is a straight banger. Just sticking peas and broccoli in aspic seems... questionable :D
I like to eat pork jelly with mustard. Incredible flavor
That spam biscuit ring honestly sound really good. I am kinda wondering about a Spam upside down cake with a cornbread batter….Or even the ring with a cornbread batter.
I'd try that 👍
Pineapple upside down cake will forever be super underrated. It's soo good
Honestly such an amazing video 🎉 I love learning about the history behind food, and after reading the comments seeing how so many people are impacted by these dishes!
I haven’t watched your channel in awhile but this popped up on my feed. I just wanted to say that I appreciated the toned down humour and that you are looking fantastic.
I would love to see a video where you take all the Fs you’ve tried for recipes and made into As
It would be fun to see you do another one of these with @BDylanHollis as a guest. I think having the two of you in one kitchen would be a riot to see, and maybe you could do a "How it's made and how to make it better" episode with these recipes.
Ugh.
That was my thought exactly! Josh with Dylan would be a hoot! Dylan could bring some of his vintage cookbooks.
A version of aspic is still eaten regularly in Poland we have a few different names for them and they mostly consist of a mix of chicken or pork mixed with carrots and peas suspended in gelatine. It's customary to eat it with white vinegar or lemon juice
When you look at the original Austrian "Gabelbissen", you find out that it is a mix of veggies (mainly carrots and peas, slightly cooked), one or 2 slices of boiled egg, a piece of pickled fish or cooked ham, and a small blob of mayonnaise, all of it just 'covered' (just 10% of the total weight) with clear aspik, so it can be eaten with a fork. Sold or served in a clear low flat cup with lid. It's is a nice snack, or some people eat it also for breakfast... The name Gabelbissen translates to 'ForkBite"
I’ve tried different cake mixes with upside down cake. Coconut is fantastic. Always made in iron skillet. Melt butter and brown sugar on stove. Then place pineapple and pour batter in. Pop in stove. The butter and sugar turns crisp around pineapple. Yum!!!
Upside down pineapple cake never left. Love it.
7:18 I grew up eating homemade sloppy joes (no Manwich sauce). It does use ketchup, but my mom also included green pepper, onions, vinegar, cinnamon, cloves, mustard, and sugar to give it a better taste.
The banana hollandaise thing seems like somebody saw a picture where they confused white asparagus with bananas and then made it a thing
Could be. White asparagus with ham and sauce hollandaise is very popular here in Germany and probably in other places too.
Or bananas were way cheaper than Asparagus… who knows it’s gross
How about using plantains instead of bananas?
@@lonelystrategos In Belgium as well, but they used artichokes instead. I artichoked how terrible that was, truly vile stuff
It honestly wouldn't be hard to make something good with those ingredients. Saute or grill the banana until it's nice and browned and sweet, fry a piece of a thick cut country ham, and add some kind of toast or english muffin for the base.
Mustard can go on the bread if you want, and then it's basically eggs Benedict without the poached egg, and with banana on the side.
I'd love to see Josh do some of his own recipes to make spam as good as he can in different ways, it would be cool!
Aspic has actually continued to be cooked in eastern europe, it's a traditional plate depending on what ingredients it actually has and culture. I love it
exactly, plus no jello is used, rather they boil pig skin and feet and other left over parts after butchering the pig to get the colagen
I just wanted to take a moment to say you are looking nice and healthy these days. Great work, dude.
Sloppy Joe is B tier for sure, Josh is crazy for that
Hello from West Virginia. I love your channel and you kinda inspired me to be a chef. I am in culinary school now. 😊
That’s Awesome!! 💜
Btw, A BOT stole your comment, & has people thinking it’s you!! 🙄🙄
@Shea2432 well I guess I am famous. 😅 I never had that happen before. Thx for letting me know. 😁
@@anaksunamunmarie7874, You’re Welcome. 💜It happens to me a lot. 🤣
Someone's been watching B. Dylan Hollis...
Thank you! I was thinking, "I've seen this somewhere but I can't remember the creator's name" Got to check him out and his jokes.
Came here to say this @BDylanHollis is a great creator. I got tucked into his videos about a year ago, hilarious and great recipes from yesteryear.
🙄 as if one person has a monopoly on popular vintage recipes... there are so many channels that do this...
EGGY
Is that the loud overly cringe guy making old recipes? Like his whole humor is cringe internet words and making sure people know he’s gay? That guy?
We still eat the jelly thing in Poland. With chicken meat, carrot and peas mixed in. And we pour a tiny bit of vinegar on top for taste
In my family we used pork legs actually (more gelatin, I guess) but the chicken is now more common for some reason
I really like hearing/seeing that it took multiple attempts, even for the great Josh Weissman, to get it looking like the final product presented to us.
When I watch recipe tutorials on UA-cam, I know deep down how much effort and experimentation which must have gone into perfecting the recipe, but because this mistake-ridden process isn't often shown on screen, my optimistic brain somehow always expect my first copycat attempt to be straightforward and perfect.
I think showing scenes from previous attempts, like you did here, and mentioning where you had gone astray in those attempts will be much appreciated for budding home chefs with a lot of enthusiasm but not a lot of experience to make less mistakes and reduce food waste from failed attempts! 😊❤
Fun fact: fish aspic is a common Polish Christmas dish and yes, it is very much an acquired taste.
Yess, the cabinet opening!!!
I love watching old recipe re-creation videos. Some of the recipes including making everything in jello or everything is a casserole are excellent 😂
These aren't really old though.
Pineapple 🍍 upside-down cake better with Butter yellow cake mix!
Manwich - toasted bun!!!
Water Pie - they'd top it with homemade preserves or fruit if they had them
SPAM - SPiced hAM, canned...delicious when heated
what can I say...I'm 64 and lived with my Great Grandma for a long time 😊❤
Definitely better with yellow cake 100%
I would love to see Daddy Josh do his takes on these to make them S tier recipes. It's crying out for part 2.
I'm down for this to be a series. Maybe a historical recipe with the modern re-invention?
I really miss Josh's old cooking videos. This was certainly better than the food ranking.
A small note: an _aspic_ made with NO added gelatine, but from a meat-and-bone-broth so thick it solidifies in the fridge by itself, and with bits of shredded cooked meat suspended in it, is a VERY popular Soviet dish (called "holodets"), often made for the New Year's celebration. And yes, it's delicious. Very meaty. No vegetables, no olives or any such bullshit, just pure shredded cooked meat.
Add some mustard or horse-radish and it's even better.
It does sound like its flavor is lovely, however I feel like the main objection to aspics is the texture/temperature aspect of it.
IS THAT HOW YOU SPELL THAT!? I first heard of this in a Star Trek audiobook made from a mini skit staring John de Lancie as Q and Leonard Nimoy as Spock, and Spock mentions that He had gone to dinner with his old crew mates and Checkov had a meal consisting of "Chicken and a Rope of Garlic Bulbs in Aspic" and I've never known how to spell the name he called it.
The whole reason gelatin had a resurgence in the 60-70 is because of the newly invented/marketed gelatin powder that just needed water/hydration instead of having to go though the process of making it from scratch.
Yep, exactly what I was thinking about. But with _some_ veggies, those from the broth - carrot, garlic, etc. One of the reasons it was/is popular is because it uses very tough and otherwise inedible (-> cheap) animal parts - e.g., my mother bought chicken feet and pork hooves. After making the broth, these were removed and only "normal" meat was left. I remember those nights before the New year, when the stock was left to simmer until about 2 am, and we had to get up to "sort" it - take away inedible parts, tear the meat to be poured over with stock... It was a whole family endeavor 😂
You forgot vodka.
F yeah Josh. Spam FTW. It carried us throughout WW2 and is still a winner in any cabinet.
The spam bread is akin to the Pepperoni Rolls of Appalachia or the Kolache of Texas. Meat in bread works well.
Aspic, also called "Sülze" by Austrians, is still an easily accessible meal here in Austria. You can buy it at many grocery stores, they cut off as many slices as you want. I personally don't like it, but I know a lot people who do.
The thick gelatin produced from roasted meat is literally my S-tier of food heaven.
Please continue with the Cabinet shot ❤
The aspic is often served during cold holidays in Eastern Europe, made from pork parts or chicken, with a garlicky taste. See “Piftie”
FUIYOH cabinet opening shot is back 🎉
@@mrnigelng hello uncle roger
Dude these videos kickass. I especially like the pictures of the old 50-70s recipes.
Aspic is still around in Germany, you can buy it thinly sliced in every grocery store (you find it usually right next to the sliced corned beef in the cold meats section). We've got different variations, like turkey or chicken with pickles and bell peppers, ham with mushrooms, and different veggies, and, my personal favourite: ham with horse radish. The aspic is savoury-acidic (like mild pickle juice meets a light broth), the horse radish has a nice spicy heat to it, it's low fat and low calorie, and it tastes absolutely amazing on a well-buttered slice of fresh, hearty sourdough bread (speaking of low fat, low calorie, haha...). Oh, and the veggies stay really crisp and colourful in the beef aspic, too. :)
If you every visit Germany be brave and have a try, you may find yourself among the aspic connoisseurs (or haters, it's like with licorice, there's no in between).
(If you wanna see how it looks google "Aldi Nord, Gut Drei Eichen, Aspik-Spezialitäten" as an example.)
Bought Papas cookbook. I can feel his aura in my kitchen.
I looooove pineapple upside down cake!!! My mom used to make them when I was younger.
My mom used to make it with mango, sooooo gooooood
SPAM WITH THE VICTORY!
We forget how privileged we are to have so many food options open to us.
So happy to see quality cooking content. Keep it up!
1:29 in. I got two things to say: I feel like you should have made a smaller version to waste less food and I feel like this would be bomb with plantains .
The first recipe is wild💀
Would love to see josh return to form to single recipe based videos. Part of why I fell in love with his content
Pineapple upside down cake is something I still make often. My family really likes it. And we never had Manwich growing up (I’m almost 60), but my mom made her own sloppy Joe’s. Ground beef, onion, celery, ketchup, vinegar, dry mustard, brown sugar, and a little water. Simmer for a bit. Heaven! The Spam ribbon thing seems very “50’s cocktail party.”
Hey Josh I think I have a good idea for a video - The Salt Challenge: cook 3 versions of the same dish but cook 1 one no salt, one with the right amount of salt, and 1 with too much salt and see if either you or other participants can tell which is which.
Josh: “Welcome to Hell!! That’s the worst thing I ever put in my mouth, that’s an F!!”
Me: Thats a lot coming from Joshua Weissman with the way he goes hard on food!! LOL!! 🤣🤣
I am one of the very few people in the world that freaking loves Spam. Like, I seriously love it. If I get off work late, in the middle of the night, I'll crack open a can of Spam and slice off slabs and have it as a 3am snack. I am SO going to make that Spam ring thing.
You said you liked Spam. Here in Australia, we don't do "chicken fried" stuff. It's just not a thing. However, I have adopted that method of cooking, and I'm here to tell you, chicken fried Spam is absolutely freaking AMAZING!!!!! Like seriously, you have to try it. I double dredge the egg and flour for an extra hit. I had it 3 nights ago with some mashed potatoes and steamed veges. Super tasty the next day cold as a mid morning snack! Or later that night if you get the munchies.
Vintage recipes are so much fun. A tradition with my family is that we try at least one every holiday. Some have been great, some even our dogs wouldn't eat. My aunt and uncle, who were in their 80's tried the water pie. They didn't let it chill for 24 hours and couldn't figure out why it was so runny. We laughed for years. Thanks for the great content and memory I had forgotten.
Loved this video, make this a series!
I absolutely love this format! Do it more often!
Papa getting buff and bringing back the cabinet!
8:30 "hey we got some butter! you would think we d eat it day by day on sandwiches, but NAH. lets make some pie." XDDDDD
A butter pie..?
@@justaguywhoplayspayday2841 "No Jimmy, do not waste goo' butter on s**x Jimmy. We eat the pie, THEN have your s***" XDDDD
@MonographicSingleheadedM-sp2wk PFFFTTT 😆 🤣 😂
the voices won't stop
early comments truly are a marvel
Same
Skill issue, mine aren't voices its pained cries of the void
Really love this re-creating popular dishes from before. And I love hearing your honest opinions on them. Even when they are shocking.
Aside from being yummy, the pineapple upside down cake brings me warm childhood memories, mum baking it, us eating. It was a staple in every birthday party at that time. I'm talking 80s ❤❤❤
How do you feel about remaking and improving all the good foods (B and above)?
Bro, he’s lost a lot of weight. Congrats.
Bro, I did that banana and ham combo with 3 banans and oh shit its good bruh. struggle meal baby lets go! Josh you should make struggle meal vid lol
I feel like he looks down on us struggling peasants 😅
When you were setting up the water pie i thought you were gonna make a Ritz cracker mock apple pie. I used to love it! People who survived the depression and 2 world wars were such amazing folks! They were cut from different cloth, for sure!
Mister Weissman, thank you for so creatively describing the experience of eating an aspic so that none should have to endure that same torture again.