My mom always made scalloped potatoes this way a layer of potatoes with butter, salt and pepper and flour and you keep layering it until the bowl is full and then you completely cover it with milk before you bake it. This day it is my favorite even though I haven’t had it in years. I’m going to miss the series every week. But look forward to what you do next. Love that Tori was there for the last one!
Same here. She (we) used a 13 x 9 long pan and dotted with lots of butter salt and pepper, and the flour. Cover with milk. It was creamy and Yummmm. Make it still.
I've mostly been a lurker this past year but it's been wonderful to watch you make progress and experiment and get more confident in your interpretations of the sometimes-strange instructions. Thank you for sharing these videos and these little windows into both your present and our collective past, and I can't wait to see what you do next!
Ashley, you are a joy! I'm so thankful for the opportunity to meet you. I fully intend to watch whatever you publish! Sending love and prayers to you, Mr Vintage, Nonni, Tori, your neighbors and friends! God bless you always 💖✝
Hi Ashley and Tori! So good to see you both. 😊 I have never had tongue, so this video helped me know what it is like. I agree that eating it cold would be hard. I could eat it, but I don’t know that it would appeal to me. I’m sorry, Ashley, but I am in Tori’s camp on jello. I am not a fan. But the rest of this menu looked delicious. Thanks, Ashley, for the fun this past year. I found your channel in December, and I have enjoyed every video. My favorite video was with the shad. You know, the talking shad? 🤣🤣 Cracked me up. I still laugh thinking about it. Take care and see you soon! 😊🙏❤
Strawberry Pretzel Salad has not one marshmallow in it. I love love love it! This is what scalloped potatoes always was growing up, except you add flour and it made them creamy. The one with cheese are au gratin, I believe. Enjoyed it very much. Can't believe it's been a year. Going to miss it. Thanks for completing the 52 Sunday Dinners Project. Have a great day.
Thank you for being a part of this project with us 💜 I didn’t actually realize there was a difference between scalloped and Au gratin potatoes- I should have but I never actually thought about it.
Let me add to all the kudos! A year long theme project was a huge undertaking. Especially one in which you had to immerse yourself in the unknown. You did so with gusto, faced the new challenges with an open heart and your "unintended outcomes," with as much grace and humor as you could muster. 😂 You accomplished a lot and learned from your mistakes. And we laughed and learned along with you. as well as introducing us to your sweet and wise Noni and your humerously sardonic sister. It will certainly be interesting to see what you get up to next!
thank you for the last year of video's. I really enjoyed it. I love collecting old cookbooks, my newest addition is a cookbook (fasilime) from 1797. I live in the Netherlands and our history goes far back. I hope you are doing something with food from the past again in the future.
@@vintagedietitian Maybe, I have to decifer (wow, had to look that up on google) the old Dutch writing first. And study this little book to see if there is something I 'want' to make😅
I can’t believe this project is already over-thank you for putting so much work into these. There are so many recipes that I love, & many that I will never try (tongue 😅). Looking forward to your newest set of content!
When I was a kid, my dad got a whole cow butchered. He made pickled tongue. I liked it back then but not sure now if I’d still like it. I’m going to miss the Sunday dinners. I do like vintage clothes too.
Tongues, ears, and eyes-you forgot the chicken fingers! Tongue is an odd thing to serve all by itself. I like it cold on a sandwich or hot in a sauce of some sort, or even better, on a taco. Any real Mexican taquería is sure to have tacos de lengua. I've had a great time watching your show for a whole year. I really appreciate what you did with this project.
Hard to believe it's been a year already. I enjoyed the journey. Look forward to what's next. I am one of those that will be passing on the tongue & the peas . Team Miracle Whip!
Wonderful! I don't know where you are headed off next but I'm hoping you will forge on with historical recipes. I can imagine that finding a similar cookbook you could get into the 1950's. That would be super interesting because it was for good or bad, the advent of chemical farming, and the first serious introduction of frozen foods. I am of that generation and the food was evolving, A&P, ethnic markets in NYC and the east coast, my first avocado, my first artichoke, Sunset Magazine ... Onward!
Thank you! Next we’re taking a break from serious cooking projects for a few months while I sell off my vintage clothing collection to fund our next project. Fingers crossed that it works out but it will be more of an interview style with some cooking involved.
Little sad! But I enjoyed it very much! I am looking forward to vintage clothing or vintage kitchen items! I am on a kick of vintage fabrics to make quilts with! Or vintage dollies To add on blue Jean jackets ! See you next time!
There ARE marshmallows in my pretzel strawberry jello salad. I think there are several permutations of that dessert.😉 I will miss these Sunday dinners SO much!😢
sorry to see this end- but can't wait to see what is next btw my Mom went to college in the 1940's and she brought cream cheese and olive sandwiches for lunch- and I grew up in the 60's easting it on saltines as an afterschool snack
@@vintagedietitian every once in awhile= I loved it as a kid with temp=tee cream cheese- it was fluffy I have made it for my charcuterie board- but make with amish cream cheese and chop the olives very small-(need to dry them a bit- but will add some of the brine if its too dry) use a combo of green (with pimento) and kalamata olives - serve with rye rounds always a hit-a play on my Mom's favorite sandwich (she loved the spread I made)
I have those Fire King modern tulip bowls. They were my grandmother’s bowls. She married in 1942 and would have gotten them after the war when they moved back to Georgia in 1945. So, they were probably late 1940s. I think you got the egg cups right.
I have ordered and purchased tongue multiple times but I have never cooked it or eaten it. I used to work in medical education and beef tongue was used in teaching how to repair perineal lacerations. When I was cutting the raw tongue into pieces it looked like a tenderloin. That exposure made me very interested in trying it. I was always taught that potatoes cooked like that with the inclusion of cheese were au gratin and without cheese were scalloped. That midwestern mom on ticktock and instagram has a recipe for gluten free strawberry pretzel jello salad. She is also gluten free.
Oh how fascinating! That makes sense as that you would use the tongue for practice but I’d never considered it before. I LOVE That Midwestern Mom!!!! I didn’t realize she has a gf strawberry salad recipe! You’ve made my whole day!
100 years ago, people ate more parts of beef or other meats. Organ meats were more common to eat back then, too. I've tried sliced tongue before. Tasted like bologna. I prefer just the classic parts of the cow - steaks, roasts, hamburger, etc. Good series, by the way!
Thank you! Yes, I noticed the generational change when I was waiting tables. The people that grew up in the 30s, 40s, and 50s really loved liver and onions while very few people younger than that ever ordered it.
Are you reposting the rest of the year so we still have our scheduled shows. It’s been a while on older shows and believe I and others would enjoy watching again
They're still there! Just click on the title Vintage Dietitian and you should see all the videos appear. You can go back to the beginning or watch your favorites again. 😊
Made tongue in the crockpot once. Definitely skinned it, so just the tender meat. It was delicious. Didn't tell my family what it was. They I inhaled it!!! It was so tender like a good pit roast.
@@vintagedietitian Garlic, bay leaf, salt, pepper . After cooking in the crockpot, I peeled off all the outer membrane and then shredded it like pulled pork. I might have sliced an onion in there too.
I don't believe I was there with you at the very beginning...think I missed the first three videos but did catch up later..and what I have to say from your experience in trudging through the recipes in this cookbook is that I have also benefited as well in learning a few things myself, not only from watching your mistakes but by doing it the way you did it, from reading other viewers' comments who have more expertise about certain things than me. I thoroughly enjoyed your series. I know you received a lot of support with this project, with assistance from your family and from viewers alike. I was happy to see your sister Tori once more again in this video helping you with the taste testing/feedback/analysis. It's always good to get a second opinion. I have eaten tongue (always hot, never cold) on three occasions, and I would take your word for it when you say you prefer eating it as a hot dish. Was that tongue you used supposed to remain curled up like that? I think I would I would have flattened it out. This is just me and I know it doesn't really matter. I also wondered why there was a gouge in the tongue. It is a little funny hearing you say that tongue is hard to get over there; where I live, it is very easy to come by. It kind of grosses me out though to see beef tongue at the store coming in different colors...black and white tongues from black and white cows, etc. I wish you every success with your rummage sale and with any future projects. Lastly, what I want to say from watching this video is that those pet ducks of yours sure do provide you with an invaluable garbage disposal service, that's if what you meant when you said you were feeding the birds (assuming it's not wild birds) your discards!😂Yummy for them.❤ Speaking of yummy, here is a method I used right now in preparing corn on the cob for my lunch: Wrap a shucked fresh corn cob a little loosely in several layers of paper towels (enough to cover the corn cob).Place in the microwave and heat for four minutes exactly. Take cob out and slather with butter and salt & pepper. Repeat with another corn cob if you wish. I don't know whether you already knew about this method, but if you didn't, I recommend it. Cheers!
Thank you profusely! That’s the best compliment you could have given me. The tongue was stuck like that, it didn’t lay flat. I didn’t try to force it though, so maybe it would have it we had pressed it awhile. I hadn’t heard that tip for corn on the cob before but now I’ll have to try it!
They use to tinned tongue as a spread for sandwiches. Love me a jello fruit mold. Try a gratin rather than a scallop potato. I’m bummed this is the last dinner but i can’t wait for what’s next♥
@@vintagedietitian i think because they are part of the offal part of animal. Most ppl won’t eat offal. Most can barely eat liver or kidneys. I can’t wait for more content from you and your channel❤
How did this year go so fast? 🥺 I know there are lots of adventures.still to come but this series has been special for me. I watched each episode imagining how much my mum would’ve enjoyed it. Thank you for a journey down memory lane. ❤️ OK touchy-feely stuff over.. I’m posting this comment before I watch you taste it. Tongue? I think this could be fun to watch! 🤣. I did have a thought about something you might try for future videos.. You had a few recipes that shall we say well they flopped. Totally not your fault, but have you considered going back and try to make them again? Sort of Sunday night dinners the redo?
Thank you so much for that 💜 you couldn’t pay me a higher compliment than saying watching brought back memories and made you feel connected to your mom. So what do you think about tongue now?! 🤣
@@vintagedietitian I think that saying It was “the only time” pretty much sums it up. As I recall, it wasn’t awful but there were certainly more desirable things to put in a sandwich.
I have had beef tongue in my youth, from what I remeber it was just okay. I think you put to much fruit in your jello and that is why the top came off. I have never had any luck with even a Tupperware jello mold. I hope you can find some Gluten free pretzels so u can enjoy the strawberry jello dessert that you love so well. I can't say I'm a big fan of it myself, but I really don't care for hard pretzels that much either, but I will munch the heck out of a soft pretzel any day of the week. Looking forward to whatever videos you post in the future and thank you for taking us all on your journey so far.
If you ever get the chance to try lengua tacos, that's probably the best way to try tongue. It's got great flavor and a nice texture. You just have to peel it after the first step of boiling it.
Last Sunday dinner... 😢😢😢 NOOOO ! (Homer Simpson kneeling pose here with fists to Heaven) The green dress is definitely 1960s, circa 1961 to 1965 by my reckoning. I used to make tongue but now it's really hard to find. My small nearby grocery store never sold it, and the larger grocery store close enough to walk to stopped selling it years ago (and now that store is closed, dammit). Tongue had become quite expensive. Veal tongue and pork tongue used to be available too in larger grocery stores. I used to cook tongue with a sauce that included crushed ginger snaps and raisins. I did prefer to remove the inner skin. It's perfectly edible, but I just didn't like the look of it. As for the meat itself, it's very tender but even more so near the root of the tongue. I had smoked tongue in a sandwich at a deli decades ago. Delicious! I wish I could find it again. Ashley, I would love to know what some of your favourite reference books are especially concerning glassware or dinnerware. Thanks for this great series. I will probably watch the early episodes again, just to see how things evolved as time went by.
Hahaha, I’m laughing trying to picture the Homer Simpson pose 🤣 Oooh, your description of the way you prepare tongue reminds me of the pot roast we made a few weeks ago with the spiced currants. I wonder if there were similar flavor profiles there. The reference books I use the most are by Gene and Cathy Florence. They have some great options for almost any glass imaginable.
I believe that the line about rinsing the tongue should have had commas: ...cover, after rinsing, with boiling water. It just makes more sense that way. Maybe a better way for them to have put it would have been: Rinse tongue, then cover with boiling water. What do you think?
Could they have meant something like Deviled eggs when they said egg cups? You might need to locate an old Woman's World cookbook. The "unsightly" part of the tongue probably went into a hash, just like any left over meats. I've had tongue before. I had to find it at a butcher's shop.
I guess I will add my two cents lol I recall my mom taking off entire outer layers of tongue (not evn thin hint of skin left on) and she sliced it in much thinner slices not chunks before setting it on the table...also potatoes would have been sliced thicker in my family and they would still have some milky cheesy sauce albeit not alot it would be just enough to keep potatoes moist (so they were cognicent of that so as not to over bake) in regards to future videos if you are not doing the clothing until september or october what will if anything you put out on videos in the interim....oh mama never served tongue cold--room temp maybe but not cold--the meat does make nice sandwiches too....enjoyed the series, too bad you do not have another book from a different decade to cook out of----vintage recipe youtube channels seem to be quite poplular these days (I watch a few of them)
I love your two cents. I’ve not thought to cut it thinner but it seems that’s the popular method from all of you. I’ll be recording myself going through my collection to share with you all until the sale. I have hundreds of vintage cookbooks (I don’t know if I have any others that are weekly dinner based though) but the next project isn’t going to follow out of a cookbook. If I am able to get everything lined up it will be more of an interview based project with cooking involved.
Tongue is supposed to make great sandwiches. That cold tongue, however, looks like...something different. Not a tongue. lol Scalloped potatoes shouldn't have cheese. Au gratin potatoes or funeral potatoes do. Scalloped are just creamy. I feel like you need to give up on unmolding jello. Embrace a jello salad made in a 9x13 cake pan that you can just slice and serve. lol
I can’t believe it’s been a whole year 🎉
Right?!?!
I’ve been watching since the beginning… what an interesting and informative series. I admire your dedication and hard work. I learned a lot.
Thank you so much for being a part of this project 💜
My mom always made scalloped potatoes this way a layer of potatoes with butter, salt and pepper and flour and you keep layering it until the bowl is full and then you completely cover it with milk before you bake it. This day it is my favorite even though I haven’t had it in years. I’m going to miss the series every week. But look forward to what you do next. Love that Tori was there for the last one!
Same here. She (we) used a 13 x 9 long pan and dotted with lots of butter salt and pepper, and the flour. Cover with milk. It was creamy and Yummmm. Make it still.
Same here except we used evaporated milk.
I've enjoyed this series so much! I can't wait for your next endeavor!
Thank you so much 💜
I have thoroughly enjoyed this series ❤
Thank you! 💜
I've mostly been a lurker this past year but it's been wonderful to watch you make progress and experiment and get more confident in your interpretations of the sometimes-strange instructions. Thank you for sharing these videos and these little windows into both your present and our collective past, and I can't wait to see what you do next!
Thank you so much for being here with us 💜
Congratulations on completing a year of meals!! I've loved watching!
Thank you so much 💜
Ashley, you are a joy! I'm so thankful for the opportunity to meet you. I fully intend to watch whatever you publish! Sending love and prayers to you, Mr Vintage, Nonni, Tori, your neighbors and friends! God bless you always 💖✝
Thank you, Cindy 💜
I feel the same way, very grateful to know you now.
i cant belive itttt, i started watching you when you only had 3 videos up. Your project has been one of my favorite parts of the year
Thank you so much!!!! 💜
Hi Ashley and Tori! So good to see you both. 😊 I have never had tongue, so this video helped me know what it is like. I agree that eating it cold would be hard. I could eat it, but I don’t know that it would appeal to me. I’m sorry, Ashley, but I am in Tori’s camp on jello. I am not a fan. But the rest of this menu looked delicious.
Thanks, Ashley, for the fun this past year. I found your channel in December, and I have enjoyed every video. My favorite video was with the shad. You know, the talking shad? 🤣🤣 Cracked me up. I still laugh thinking about it. Take care and see you soon! 😊🙏❤
Thank you so much for joining us 💜
No worries, more hello for me 🤣
I have enjoyed every episode! Looking forward to your next project!
Thank you so much!! 🥰
Strawberry Pretzel Salad has not one marshmallow in it. I love love love it! This is what scalloped potatoes always was growing up, except you add flour and it made them creamy. The one with cheese are au gratin, I believe. Enjoyed it very much. Can't believe it's been a year. Going to miss it. Thanks for completing the 52 Sunday Dinners Project. Have a great day.
Is strawberry pretzel salad a thing in the US? I have never heard of it. It seems like such an unexpected combination.
@@lysem4392 Yes! Salty and sweet combo is fantastic. Crunchy and creamy combo is awesome. Delish
Thank you for being a part of this project with us 💜
I didn’t actually realize there was a difference between scalloped and Au gratin potatoes- I should have but I never actually thought about it.
Let me add to all the kudos! A year long theme project was a huge undertaking. Especially one in which you had to immerse yourself in the unknown. You did so with gusto, faced the new challenges with an open heart and your "unintended outcomes," with as much grace and humor as you could muster. 😂 You accomplished a lot and learned from your mistakes. And we laughed and learned along with you. as well as introducing us to your sweet and wise Noni and your humerously sardonic sister. It will certainly be interesting to see what you get up to next!
Thank you so much! Your words are warming my heart 💜
Hard to believe it's been a year already. I've thoroughly enjoyed tagging along on your journey through the culinary landscape of the past.
Thank you!!!! 🥰
thank you for the last year of video's. I really enjoyed it. I love collecting old cookbooks, my newest addition is a cookbook (fasilime) from 1797. I live in the Netherlands and our history goes far back. I hope you are doing something with food from the past again in the future.
Wow!!!!! 1797?! Are you making any of the recipes from it?
@@vintagedietitian Maybe, I have to decifer (wow, had to look that up on google) the old Dutch writing first. And study this little book to see if there is something I 'want' to make😅
Congratulations for finishing the 52 Sunday dinners! 🎉 Looking forward to whatever comes next!! ❤
Thank you! 💜
I can’t believe this project is already over-thank you for putting so much work into these. There are so many recipes that I love, & many that I will never try (tongue 😅). Looking forward to your newest set of content!
Thank you for being here and a part of this project :) Never say never, you may find you like tongue! haha
What fun this was! I absolutely loved your series and look forward to whatever it is you present next here on UA-cam!
Haha, yes! It was a lot of fun!
I think they might have sliced the tongue to plate it?
I would have.
That seems to be the consensus. Everyone else has said they were always served it sliced very thin either on sandwiches or on the plate.
Glad to see Tory
💜
Did a great job!!!!!!!! ❤
Thank you so much! 💜
When I was a kid, my dad got a whole cow butchered. He made pickled tongue. I liked it back then but not sure now if I’d still like it. I’m going to miss the Sunday dinners. I do like vintage clothes too.
Oooh, I’ve not seen pickled tongue. I’ve definitely seen pickled feet, but I bet tongue would be so good pickled (similar to those pickled sausages).
I been watching since the first one! Great job!
Thank you 💜
I have a friend from England whose mother made cold beef tongue sandwiches in her youth. It was her favorite!
Oooh, I bet it’s similar to a bologna sandwich in texture.
Tongues, ears, and eyes-you forgot the chicken fingers! Tongue is an odd thing to serve all by itself. I like it cold on a sandwich or hot in a sauce of some sort, or even better, on a taco. Any real Mexican taquería is sure to have tacos de lengua. I've had a great time watching your show for a whole year. I really appreciate what you did with this project.
Oh my gosh!!! How could I forget the fingers?!?! 🤣
Thank you so much for being here and everything you’ve contributed along the way 💜
Hard to believe it's been a year already. I enjoyed the journey. Look forward to what's next. I am one of those that will be passing on the tongue & the peas . Team Miracle Whip!
Heck yes, Team Miracle Whip forever!
Wonderful! I don't know where you are headed off next but I'm hoping you will forge on with historical recipes. I can imagine that finding a similar cookbook you could get into the 1950's. That would be super interesting because it was for good or bad, the advent of chemical farming, and the first serious introduction of frozen foods. I am of that generation and the food was evolving, A&P, ethnic markets in NYC and the east coast, my first avocado, my first artichoke, Sunset Magazine ... Onward!
Thank you! Next we’re taking a break from serious cooking projects for a few months while I sell off my vintage clothing collection to fund our next project. Fingers crossed that it works out but it will be more of an interview style with some cooking involved.
Little sad! But I enjoyed it very much! I am looking forward to vintage clothing or vintage kitchen items! I am on a kick of vintage fabrics to make quilts with! Or vintage dollies To add on blue Jean jackets ! See you next time!
Ooooh!!! I’d love to see your quilts and denim!
There ARE marshmallows in my pretzel strawberry jello salad. I think there are several permutations of that dessert.😉 I will miss these Sunday dinners SO much!😢
I’m learning new things everyday!!!!
How do you make yours?!
Lengua tacos are delicious!
I can't believe it's been a year already.
I know!!!!!
sorry to see this end- but can't wait to see what is next btw my Mom went to college in the 1940's and she brought cream cheese and olive sandwiches for lunch- and I grew up in the 60's easting it on saltines as an afterschool snack
That’s awesome!!! Do you still eat cream cheese and olives?
@@vintagedietitian every once in awhile= I loved it as a kid with temp=tee cream cheese- it was fluffy I have made it for my charcuterie board- but make with amish cream cheese and chop the olives very small-(need to dry them a bit- but will add some of the brine if its too dry) use a combo of green (with pimento) and kalamata olives - serve with rye rounds always a hit-a play on my Mom's favorite sandwich (she loved the spread I made)
I have those Fire King modern tulip bowls. They were my grandmother’s bowls. She married in 1942 and would have gotten them after the war when they moved back to Georgia in 1945. So, they were probably late 1940s. I think you got the egg cups right.
Oh how neat! I love that the kitchenware is still just as sturdy and useful today as it was the day your grandmother got hers.
I have ordered and purchased tongue multiple times but I have never cooked it or eaten it. I used to work in medical education and beef tongue was used in teaching how to repair perineal lacerations. When I was cutting the raw tongue into pieces it looked like a tenderloin. That exposure made me very interested in trying it.
I was always taught that potatoes cooked like that with the inclusion of cheese were au gratin and without cheese were scalloped.
That midwestern mom on ticktock and instagram has a recipe for gluten free strawberry pretzel jello salad. She is also gluten free.
Oh how fascinating! That makes sense as that you would use the tongue for practice but I’d never considered it before.
I LOVE That Midwestern Mom!!!! I didn’t realize she has a gf strawberry salad recipe! You’ve made my whole day!
100 years ago, people ate more parts of beef or other meats. Organ meats were more common to eat back then, too. I've tried sliced tongue before. Tasted like bologna. I prefer just the classic parts of the cow - steaks, roasts, hamburger, etc.
Good series, by the way!
Thank you!
Yes, I noticed the generational change when I was waiting tables. The people that grew up in the 30s, 40s, and 50s really loved liver and onions while very few people younger than that ever ordered it.
Are you reposting the rest of the year so we still have our scheduled shows. It’s been a while on older shows and believe I and others would enjoy watching again
They're still there! Just click on the title Vintage Dietitian and you should see all the videos appear. You can go back to the beginning or watch your favorites again. 😊
I hadn’t thought about reposting but I don’t think I plan on it. As LizaJane mentioned, you are able to go back and watch again if you like.
Love that fire king bowl if on the bottom it has made in USA it was made around or after 1961 if it does have made in USA it was 1940 - 1959 or so.
Good to know!
Made tongue in the crockpot once. Definitely skinned it, so just the tender meat. It was delicious. Didn't tell my family what it was. They I inhaled it!!! It was so tender like a good pit roast.
That’s awesome!!!! Do you remember how you seasoned it?
@@vintagedietitian Garlic, bay leaf, salt, pepper . After cooking in the crockpot, I peeled off all the outer membrane and then shredded it like pulled pork. I might have sliced an onion in there too.
I love scallop potatoes and I don’t put cheese I put onion lots of garlic salt and pepper with a white sauce ! They are fabulous
Oooh, I’d love onions in my potatoes!
I don't believe I was there with you at the very beginning...think I missed the first three videos but did catch up later..and what I have to say from your experience in trudging through the recipes in this cookbook is that I have also benefited as well in learning a few things myself, not only from watching your mistakes but by doing it the way you did it, from reading other viewers' comments who have more expertise about certain things than me. I thoroughly enjoyed your series. I know you received a lot of support with this project, with assistance from your family and from viewers alike. I was happy to see your sister Tori once more again in this video helping you with the taste testing/feedback/analysis. It's always good to get a second opinion. I have eaten tongue (always hot, never cold) on three occasions, and I would take your word for it when you say you prefer eating it as a hot dish. Was that tongue you used supposed to remain curled up like that? I think I would I would have flattened it out. This is just me and I know it doesn't really matter. I also wondered why there was a gouge in the tongue. It is a little funny hearing you say that tongue is hard to get over there; where I live, it is very easy to come by. It kind of grosses me out though to see beef tongue at the store coming in different colors...black and white tongues from black and white cows, etc.
I wish you every success with your rummage sale and with any future projects. Lastly, what I want to say from watching this video is that those pet ducks of yours sure do provide you with an invaluable garbage disposal service, that's if what you meant when you said you were feeding the birds (assuming it's not wild birds) your discards!😂Yummy for them.❤
Speaking of yummy, here is a method I used right now in preparing corn on the cob for my lunch: Wrap a shucked fresh corn cob a little loosely in several layers of paper towels (enough to cover the corn cob).Place in the microwave and heat for four minutes exactly. Take cob out and slather with butter and salt & pepper. Repeat with another corn cob if you wish. I don't know whether you already knew about this method, but if you didn't, I recommend it. Cheers!
Thank you profusely! That’s the best compliment you could have given me.
The tongue was stuck like that, it didn’t lay flat. I didn’t try to force it though, so maybe it would have it we had pressed it awhile.
I hadn’t heard that tip for corn on the cob before but now I’ll have to try it!
They use to tinned tongue as a spread for sandwiches. Love me a jello fruit mold. Try a gratin rather than a scallop potato. I’m bummed this is the last dinner but i can’t wait for what’s next♥
I wonder why tongue and other organ meats fell out of fashion.
Thanks for being here 💜
@@vintagedietitian i think because they are part of the offal part of animal. Most ppl won’t eat offal. Most can barely eat liver or kidneys. I can’t wait for more content from you and your channel❤
I think the jello mold had less water added to make them more tough , not as tough as jinglers but still tougher than we like jello now
Cheesy scalloped potatoes are actually potatoes au gratin. (Also, there are tons of GF pretzels out there - glutino makes excellent ones!)
Yes, I always considered putting cheese in scalloped potatoes a sacrilege 😂 Those are potatoes au gratin.
How did this year go so fast? 🥺 I know there are lots of adventures.still to come but this series has been special for me. I watched each episode imagining how much my mum would’ve enjoyed it. Thank you for a journey down memory lane. ❤️ OK touchy-feely stuff over.. I’m posting this comment before I watch you taste it. Tongue? I think this could be fun to watch! 🤣. I did have a thought about something you might try for future videos.. You had a few recipes that shall we say well they flopped. Totally not your fault, but have you considered going back and try to make them again? Sort of Sunday night dinners the redo?
Thank you so much for that 💜 you couldn’t pay me a higher compliment than saying watching brought back memories and made you feel connected to your mom.
So what do you think about tongue now?! 🤣
@@vintagedietitian Pass. I need to "be kind" and leave it for people who enjoy it. Ya that's it. I'm being nice and not picky! 🤣
The only time I ever had tongue was at a friend’s house when I was little. Her mom served it sliced very thin in sandwiches.
What did you think of it?
@@vintagedietitian I think that saying It was “the only time” pretty much sums it up. As I recall, it wasn’t awful but there were certainly more desirable things to put in a sandwich.
I have had beef tongue in my youth, from what I remeber it was just okay. I think you put to much fruit in your jello and that is why the top came off. I have never had any luck with even a Tupperware jello mold. I hope you can find some Gluten free pretzels so u can enjoy the strawberry jello dessert that you love so well. I can't say I'm a big fan of it myself, but I really don't care for hard pretzels that much either, but I will munch the heck out of a soft pretzel any day of the week. Looking forward to whatever videos you post in the future and thank you for taking us all on your journey so far.
I did end up putting a lot of fruit in that mold! I just wanted it to work out one time 🤣
I’ll take a hard pass on the tongue! But the rest looked good. I’ve happened to catch your very first episode and have followed the series. Great job!
Thank you for being here along the way 💜
I simply cannot even with that tongue and I have a very adventurous palate. You are a brave woman! Maybe if I didn't see it, LOL.
If you ever get the chance to try lengua tacos, that's probably the best way to try tongue. It's got great flavor and a nice texture. You just have to peel it after the first step of boiling it.
I haven’t tried lengua tacos yet but I really want to! If it’s that tender whole, I imagine the texture would be even better in the tacos.
@@vintagedietitian - I've heard they're excellent. I'd have to have about 3 cocktails first though, LOL.
Last Sunday dinner... 😢😢😢 NOOOO ! (Homer Simpson kneeling pose here with fists to Heaven)
The green dress is definitely 1960s, circa 1961 to 1965 by my reckoning.
I used to make tongue but now it's really hard to find. My small nearby grocery store never sold it, and the larger grocery store close enough to walk to stopped selling it years ago (and now that store is closed, dammit). Tongue had become quite expensive. Veal tongue and pork tongue used to be available too in larger grocery stores. I used to cook tongue with a sauce that included crushed ginger snaps and raisins.
I did prefer to remove the inner skin. It's perfectly edible, but I just didn't like the look of it. As for the meat itself, it's very tender but even more so near the root of the tongue.
I had smoked tongue in a sandwich at a deli decades ago. Delicious! I wish I could find it again.
Ashley, I would love to know what some of your favourite reference books are especially concerning glassware or dinnerware.
Thanks for this great series. I will probably watch the early episodes again, just to see how things evolved as time went by.
Hahaha, I’m laughing trying to picture the Homer Simpson pose 🤣
Oooh, your description of the way you prepare tongue reminds me of the pot roast we made a few weeks ago with the spiced currants. I wonder if there were similar flavor profiles there.
The reference books I use the most are by Gene and Cathy Florence. They have some great options for almost any glass imaginable.
Wow can’t believe it’s been a year 😮. Congratulations. You have been my Friday after dinner treat since day one. Keep up the good work ❤
Thank you so much! I’m so grateful that you’ve been a part of the project 💜
I believe that the line about rinsing the tongue should have had commas: ...cover, after rinsing, with boiling water. It just makes more sense that way. Maybe a better way for them to have put it would have been: Rinse tongue, then cover with boiling water. What do you think?
That makes a lot of sense!
I do love tongue, but they are very hard to find.
How do you feel about other organ meats?
Could they have meant something like Deviled eggs when they said egg cups? You might need to locate an old Woman's World cookbook.
The "unsightly" part of the tongue probably went into a hash, just like any left over meats.
I've had tongue before. I had to find it at a butcher's shop.
Oooh, deviled eggs would have been good with this. (Really deviled eggs are good with literally everything haha)
I guess I will add my two cents lol I recall my mom taking off entire outer layers of tongue (not evn thin hint of skin left on) and she sliced it in much thinner slices not chunks before setting it on the table...also potatoes would have been sliced thicker in my family and they would still have some milky cheesy sauce albeit not alot it would be just enough to keep potatoes moist (so they were cognicent of that so as not to over bake) in regards to future videos if you are not doing the clothing until september or october what will if anything you put out on videos in the interim....oh mama never served tongue cold--room temp maybe but not cold--the meat does make nice sandwiches too....enjoyed the series, too bad you do not have another book from a different decade to cook out of----vintage recipe youtube channels seem to be quite poplular these days (I watch a few of them)
I love your two cents. I’ve not thought to cut it thinner but it seems that’s the popular method from all of you.
I’ll be recording myself going through my collection to share with you all until the sale.
I have hundreds of vintage cookbooks (I don’t know if I have any others that are weekly dinner based though) but the next project isn’t going to follow out of a cookbook. If I am able to get everything lined up it will be more of an interview based project with cooking involved.
My family cooked the beef tongue when we butchered a beef, I hated it! My son love tongue tacos lol I just don’t like the idea
Is it the idea overall or do you dislike the flavor/texture as well.
Tongue is supposed to make great sandwiches. That cold tongue, however, looks like...something different. Not a tongue. lol
Scalloped potatoes shouldn't have cheese. Au gratin potatoes or funeral potatoes do. Scalloped are just creamy.
I feel like you need to give up on unmolding jello. Embrace a jello salad made in a 9x13 cake pan that you can just slice and serve. lol
Haha, yes it did look like….something else 🤣
You’re right, one thing that never improved over 52 weeks was the unmolding of jello 😂
@@vintagedietitian I believe God never meant for us to unmold a jello. This is why he gave us Cool Whip. lol
My mom made us try tongue 🤮 and brains.
🤣