Yeah like stuffed paprika. the problem is to get big ones for that. And everyone knows Gordon Ramsys favourite dish wtf. Oh yeah and Köttbullar, no body in the worlds knows what that is......
I used to have stuffed peppers regularly, and only a couple times in the last few years. I think they're right that these are far less common than they used to be. But you're right they aren't unheard of. Spinach dip is still pretty common, especially with artichoke in it, for sports fans.
I go through 5 pounda a week of fresh spinach. Spinach salad, spinach dip, creamed spinach. Meatloaf with spinach, mushrooms and onions in the middle, garlic sautéed spinach, stuffed mushrooms with spinach.
@@ViraL_FootprinT.ex.eand in my area in to places. In the refrigerator section and again in the fruit and vegetable area. Sometimes it is too salty, so I add more spinach and / or some sour cream or plain Greek yogurt - sour cream, whatever I have handy.
@@pauloafonsodeoliveira4575 I'm not even a cook. I follow step-by-step instructions from a UA-cam video. Not that hard if you take your time. Go for it! You will LOVE it!
I make Boeuf Bourguignon sometimes. Swedish Meatballs haven't faded into history; you can get them anytime at IKEA's, either in their cafeteria or frozen, to bring home.
I live in a small village in SW Saskatchewan.....I can go over the the medium sized grocer in the next town and buy frozen Beef Wellington....among some of the other things listed.
I just made Beef Wellington for the Kentucky Derby (and my birthday). And when I was a child, we had a fondue pot and had both beef & cheese fondue, with appropriate sauces. My sister and I enjoyed any fondue greatly! Boeuf Bourguignon also made its way onto the table when we could afford the nice cut of meat. Mom came from a meat&potatoes Montana German background, but she was cuilinarily adventurous. Chicken Kiev (look out for the toothpicks!) stands out. She kick-started a Gourmet Dinner group, in which 12 couples would participate in cooking a full menu developed by one each of the twelve, soup to nuts + wines, around a theme (national, historic, Titanic one time, etc.). This was great fun and lasted for decades. Mom makes brilliant pies & gifts my father a "Pie of the Month" certificate every Christmas as pie is his crave. My boyfriend, deciding to make a Quiche Lorraine for a gathering, wanted to make the crust as well but didn't want to fuss with butter. "Use cold bacon grease from the can," I suggested. At first he was hesitant, but realizing that the quiche would be savory, he gave it a try. The crust was as flaky as could be--and it didn't taste "bacon-y" at all!
Isn't it funny that quiche is something currently odd and old fashioned? It is basic food products turned into a delight. Maybe that's the problem....simple is no longer in vogue
I think the problem is people going for more fast prep meals at home these days. The only difficult about most of these dishes is the longer prep times.
My family has always done a bunch of these (usually the beef dishes), but now I want to try the ones that are new to me. Chicken Marbella & Turkey Scallopini both sound great!
I want to try Beef Wellington some day. Chicken A La King is good but substitute celery for the peas. I love Beef Bourguignon. I've made it a few times. Same with stuffed bell peppers. (Small tip: parboil the bell peppers till tender and it cuts down on oven time). You can also cook them in a dutch oven on the stove with a lid if you parboil the peppers. Love corned beef. Hate cabbage..especially boiled.
I think Beef Wellington, Chicken a la King, Beef Bourguigon and Swedish Meatballs will make a major comeback. Swedish Meatballs never really went away (thank you, IKEA!) and meatballs have evolved, thanks to meatballs cooked in grape jelly, a favorite snack during American football season.
I get Lingenberry jam with Swedish meatballs but I've never heard of meatballs in grape jelly. Sounds kinda odd but I'm sure it's good if it's served at a superbowl party 😊
@@debanydoombringer1385 I'm acutally disappointed Chicken al la King have pretty much disappeared. It's certainly better over toast or biscuits than creamed chipped beef over toast or biscuits.
with the exception of liver and corned beef and cabbage, I still eat many of these dishes today. They are still served at many upscale and specialty restaurants and by private chefs and gourmands.
I just recently had my uncle from out of state come visit us and my mother told him I would make him any dinner he wanted as celebration. Since it was for 10 people, I ended up making 2 6-pound Beef Wellingtons. It was nerve wracking, but described as "The best home-cooked meal I have ever had". It's so much stress!
Beef Stroganoff, Liver & Onions, Waldorf Salad, Ambrosia dessert, Hungarian Goulash, Pepper Steak, and Chicken Poprikosh are some dishes I have not had in ages. It's like food of yesteryear.
Everyone made Beef Wellington for Christmas last year and corned beef with cabbage is made everywhere at St. Patrick’s day. Cajun chicken is just how you make chicken. And shrimp cocktail? Quiche Lorraine? It’s everywhere! Most of these dishes are still quite relevant!
I am in my early 30's and I still love Swedish meatballs it's the only one on this list that I have had but I have seen you're other videos on other old foods and I grew up with some of the foods and I still eat them. It's not true that all of us younger generations has abandon these old food I have not I like both old and new recipes.
My family's former go to meals included tamale pie, shepherd's pie, and cottage pie. Another very faded food is veal scallopini. I've been to almost every butcher shop and market meat counter in 3 counties and the only veal I can find is frozen ground veal.
Beef bourguignon has to be my favorite stew, apart from that, what’s the difference between chicken a la king and chicken pot pie? Beef Wellington takes a considerable amount of time and effort to make, not only the tenderloin is expensive, but you have to do many side dishes to complement that.
I must be old then, the only one i haven't cooked/eaten is the frito pie😂 everything else. My grandmother literally showed us how to make all the other dishes, she grew up in France and had a german grandmother before coming here and meeting grandpa in puerto rico
I make chicken ala king. I have made beef Wellington. it's good. It tastes a bit like Venison. In Wisconsin, we put taco toppings into Frito chips and call it Walking Tacos.
Stuffed peppers are still one of my favorites. I just made them last week though I have to admit, I haven't made them in some years. lol But they never faded from my memory. I'm surprised Welsh Rarbit wasn't mentioned.
I don't know about anywhere else, but in New York we still eat Shrimp Cocktail at parties all the time. Weird to see such a staple lumped in with food no one sees much anymore.
not sure that these have faded into history. I introduced stuffed peppers to my mom 2 years ago and she's a total convert. and we've had fondue for special occasions every year since I was a kid. instead of hot oil, we use broth so it's less dangerous and healthier.
My mil makes ghoulash, and my kids love it. I had never heard of frito pie til I moved to a small town in the Midwest from the inner city. It's served at school bball games and carnivals. Stuffed peppers are still en vogue also, btw....
I make Chicken a la King all the time for friends and they absolutely love it, there is no green pepper in it. That's peas love. I make it from scratch as well as Beef Stroganoff and Beef Bourguinon. Rumaki is delicious. ❤❤❤
I have to agree that they may have a historical beginning, but I still make and eat several of these and I’m in my early 50s. Frito pie all the time as I live in Texas, lol.
My prom was held at the Bellevue hotel in Philadelphia in 2013. For $90a ticket we had some good chicken a la king. I grew up eating stuffed bell peppers and I still make it for me with tomatoe sauce and without. I ate shrimp cocktail as a kid. Swedish meatballs at IKEA store and in preschool. Restaurants still make Cajun chicken as well as I do at home . And beef Wellington
What's odd is that some of these dishes such as Chicken Ala King are still sold in frozen dinner form, but nobody even thinks why is it mostly only in that form, and not common any restaurant menus anymore?
Fondue Bourgignone is still served in many french restaurant worldwide and, of course, especially in France. Same goes for Boeuf Bourguignon and quiche lorraine. I nake stuffed bell peppers all the time (along stuffed tomatoes, onions and other vegetables). Swedish meatballs are served in every Ikea around the world. The one thing that will fade in history is your research.
All these meals are still found in my home ,not to often the lobster though. I really enjoy cooking & my sons & daughters in law let me know ahead of time if they are longing in something special. Whoever has the closest birthday gets to pick the menu for one meal. Well the Frito pie we have t had but ,chili & cheese w/ Fritos one the side 😢 I don’t think my husband would eat out of a chip bag ,he doesn’t even like paper plates 😅
Beef Wellington is alive an well in the UK. Boef Bourgoignon is also alive and well in France and french restaurants worldwilde Chicken a la King is also alive and well, its was even serve in my university menu in the 2010s
The Irish in America used corned beef because the Jewish neighborhood was next to the Irish in Brooklyn and had the butcher shops, but no ham due to their beliefs. So the Irish used corned beef instead of ham/bacon and cabbage.
I often enjoy Köttbullar and gulyás. I've had Polędwica wołowa à la Wellington twice in my life, and Fondue Bourguignonne once. Unfortunately, the other foods mentioned aren't available in my country. As for Americano foods, they seem quite unusual to me. I've never had crisps for dinner; that strikes me as an odd food choice for dinnertime.
And NEVER skimp on either the butter or the cayenne on the blackened fish. In effect, overdo both. The Prudhomme recipe for the spice mix is reliable; nothing of lesser strength will do once you've had the real stuff. Toning down the spice is the exact wrong path to take.
I remember stuffed peppers. You know what would bring some of these dishes back? Fewer poor people. Less Wealth inequality. Gut those billionaire and let the poor feast on their innards. Metaphorically? Sure, whatever lets you sleep better at night. Mmmmm....rich menudo!
You guys keep calling the root there's nothing but flower in oil and some seasonings that's how you make your gravy all depends on what color you wanted to be captain
I have a lot of questions of this video. For one, the narrative of this video seems to be made up of a compilation of recipe descriptions pulled from the internet. I question if the creator of this content has any experience making or eating these dishes. Second, no reason, or evidence, is given to support the claim that any of these have truly been forgotten or abandoned. As the comment thread suggests, plenty of people still make, or enjoy one, or some of these dishes. Lastly, we live in a globalized society, where people around the world can experience cuisine that is new and different to what they’re used to. Recipes from the 19th century are perhaps interesting if you’ve never had something like it, but boring if they resemble the food you eat most of the time. Furthermore, some of these recipes are just a pain to make. Beef Wellington takes a fair amount of skill and know how to come out right. We live in a busier age, where few people have the luxury of time to prepare a meal like that. Second lastly, some of these recipes, may have perhaps, died out, or will eventually. As society continues to globalize, and ethnicities continue to interact, our collective flavor palette will also evolve. I grew up on plain ole' American cuisine; steak and potatoes kind of recipes. Now I make and enjoy recipes from around the world. In summary; society, culture, and people, writ large, change over time. Diets, recipes, and overall culinary practices change too, but I don’t think a lot of the recipes are abandoned. There’s just a wider selection nowadays.
I'm sorry to tell you this, but beef wellington is nasty. There is no way to make it taste good, I'm sorry. It doesn't matter what you do, the inside of the pastry is going to be steamed and gummy from the big hunk of meat steaming inside of it, and once you cut into it, the bottom crust is going to get soaked in meat juice. It's a lot of gummy pastry. It's easier to just make a sauce out of the mushroom duxelles and dijon, pour that over some lovely steak or slices of roast beef, and top with shreds of prosciutto. That's why people don't bother much these days. It's so much work for a pretty disappointing payoff.
You've never had Chef Ramsay's. I suspect it's the best Wellington in the world. So maybe those bad experiences could be rectified by enjoying a perfectly prepared version. It's very hard to get right. I must say your variation sounds very practical and I may try that 😊 Another idea using your recipe would to make a pot pie. I Like the sound of that too.
Whats a beloved dinner that seems to have disappeared over the years?
Most these dishes are just historical but have definitely NOT faded into history
True, but perhaps most people watching this grew up in households in the 40's 50's and 60's.
Yeah like stuffed paprika. the problem is to get big ones for that. And everyone knows Gordon Ramsys favourite dish wtf. Oh yeah and Köttbullar, no body in the worlds knows what that is......
@@patriciayohn6136 Good point. Do many young couples even have kids these days or cook at home?
Some are available at Ikea
I used to have stuffed peppers regularly, and only a couple times in the last few years. I think they're right that these are far less common than they used to be. But you're right they aren't unheard of. Spinach dip is still pretty common, especially with artichoke in it, for sports fans.
Beef Wellington, stuffed bell peppers, beef bourguignon, sweddish meatballs, cajun chicken are still on the menu here
it made Gordon Ramsy famous.
Stuffed bell peppers, Spinach dip and shrimp cocktail never lost popularity
The popularity of spinach dip hasn't waned in the slightest.
Especially when you can get good spinach dip at a grocery store.
Agreed
I go through 5 pounda a week of fresh spinach. Spinach salad, spinach dip, creamed spinach. Meatloaf with spinach, mushrooms and onions in the middle, garlic sautéed spinach, stuffed mushrooms with spinach.
It's literally everywhere 🤣🤣🤣
I see exponentially more spinach dip now than I ever did as a child, or young adult even.
@@ViraL_FootprinT.ex.eand in my area in to places. In the refrigerator section and again in the fruit and vegetable area. Sometimes it is too salty, so I add more spinach and / or some sour cream or plain Greek yogurt - sour cream, whatever I have handy.
Stuffed peppers are amazing. I still make them regularly.
You can get ready-to-bake stuffed bell peppers at Costco. They definitely haven't faded into history.
BEEF WELLINGTON. I'm preparing Beef Wellington for my family to celebrate my grandson's birthday. Can't wait.
Too difficult! Greetings from Brazil
@@pauloafonsodeoliveira4575 I'm not even a cook. I follow step-by-step instructions from a UA-cam video. Not that hard if you take your time. Go for it! You will LOVE it!
I make Boeuf Bourguignon sometimes. Swedish Meatballs haven't faded into history; you can get them anytime at IKEA's, either in their cafeteria or frozen, to bring home.
You can even get them at Walmart!
I ate Boeuf Bourguignon last summer in a restaurant in Bourgondy, France. Nothing old fashioned about a good dish...
I live in a small village in SW Saskatchewan.....I can go over the the medium sized grocer in the next town and buy frozen Beef Wellington....among some of the other things listed.
@@michaeltutty1540 There is a quality difference. But in a pinch, it works!
They are not as good anymore as they used to be. 🤨
I just made Beef Wellington for the Kentucky Derby (and my birthday). And when I was a child, we had a fondue pot and had both beef & cheese fondue, with appropriate sauces. My sister and I enjoyed any fondue greatly! Boeuf Bourguignon also made its way onto the table when we could afford the nice cut of meat.
Mom came from a meat&potatoes Montana German background, but she was cuilinarily adventurous. Chicken Kiev (look out for the toothpicks!) stands out. She kick-started a Gourmet Dinner group, in which 12 couples would participate in cooking a full menu developed by one each of the twelve, soup to nuts + wines, around a theme (national, historic, Titanic one time, etc.). This was great fun and lasted for decades.
Mom makes brilliant pies & gifts my father a "Pie of the Month" certificate every Christmas as pie is his crave.
My boyfriend, deciding to make a Quiche Lorraine for a gathering, wanted to make the crust as well but didn't want to fuss with butter.
"Use cold bacon grease from the can," I suggested. At first he was hesitant, but realizing that the quiche would be savory, he gave it a try. The crust was as flaky as could be--and it didn't taste "bacon-y" at all!
Bacon fat! What a great idea! I’ll try it
Thanks for sharing your story!
I have cooked many of these dishes. They have never disappeared.
Love Quiche. Basically farm food, as with the possible exception of the nutmeg, it uses food found in most family farms.
Isn't it funny that quiche is something currently odd and old fashioned?
It is basic food products turned into a delight. Maybe that's the problem....simple is no longer in vogue
I love quiche too, especially Quiche Lorraine. I mean we have a quiche every month or so at my house.
Stuffed bell peppers are very popular in Romania.
And the US.
We in Texas still will serve Frito Chili Pie at sporting events.
We have a fast food restaurant built around it in East Tennessee called Petro’s. Everyone eats chili with Fritos and cheese here.
Up north too, but it’s called either walking taco or taco in a bag.
Never had stuffed peppers as a child. Now as an old man I have discovered them, hey who knew🏖️
I think the problem is people going for more fast prep meals at home these days. The only difficult about most of these dishes is the longer prep times.
My family has always done a bunch of these (usually the beef dishes), but now I want to try the ones that are new to me. Chicken Marbella & Turkey Scallopini both sound great!
I want to try Beef Wellington some day.
Chicken A La King is good but substitute celery for the peas.
I love Beef Bourguignon. I've made it a few times. Same with stuffed bell peppers. (Small tip: parboil the bell peppers till tender and it cuts down on oven time). You can also cook them in a dutch oven on the stove with a lid if you parboil the peppers.
Love corned beef. Hate cabbage..especially boiled.
Dress cabbage with your favorite high end olive oil.
Nowadays, I'd try a drizzle of olive oil over baked sliced eggplant.
Those aren't green peppers, they're peas
It looks like there are a few green peppers in the sauce along with the peas
I watch this while the stuffed bell peppers for dinner are in the oven 😂
I think Beef Wellington, Chicken a la King, Beef Bourguigon and Swedish Meatballs will make a major comeback. Swedish Meatballs never really went away (thank you, IKEA!) and meatballs have evolved, thanks to meatballs cooked in grape jelly, a favorite snack during American football season.
I get Lingenberry jam with Swedish meatballs but I've never heard of meatballs in grape jelly. Sounds kinda odd but I'm sure it's good if it's served at a superbowl party 😊
@@chefmike4414 There are multiple recipes for meatballs cooked in grape jelly here on UA-cam.
@@Sacto1654 Thanks for the heads up
None of those have gone away. I see them on restaurant menus often, except Chicken a la King.
@@debanydoombringer1385 I'm acutally disappointed Chicken al la King have pretty much disappeared. It's certainly better over toast or biscuits than creamed chipped beef over toast or biscuits.
with the exception of liver and corned beef and cabbage, I still eat many of these dishes today. They are still served at many upscale and specialty restaurants and by private chefs and gourmands.
Wait? Frito Pie?? How did miss this caloric wonder bomb? Great and fun video!
In plainer style, you find Frito pie in school lunchrooms.
We eat stuffed bell peppers often
just had them for dinner today
Yeah my grandma loved those.
I still make Lobster Newburg & Beef Wellington fairly regularly.
Hit this channel a few hours ago and went down a rabbit hole. BIG fan 🙂
My youngest daughter took her crack at Beef Burgourne for the past holidays. Crushed it.
I just recently had my uncle from out of state come visit us and my mother told him I would make him any dinner he wanted as celebration. Since it was for 10 people, I ended up making 2 6-pound Beef Wellingtons. It was nerve wracking, but described as "The best home-cooked meal I have ever had". It's so much stress!
Which recipe did you use?
Turkwy a la king is how you know Thanksgiving is over.
Worked for Marriott for years, we made all these
Never heard of Frito pie. Love chicken ala king. And when I was a kid I called them Puffed Steppers.
They still offer Frito Pie in New Mexico.
Rumaki is standard Christmas, wedding, special occasion! I love it.
Every dish had me wishing for it
That hawaiian pork roast looks so mouth watering.
Beef Stroganoff, Liver & Onions, Waldorf Salad, Ambrosia dessert, Hungarian Goulash, Pepper Steak, and Chicken Poprikosh are some dishes I have not had in ages. It's like food of yesteryear.
FAMOUS FADED DINNERS :
@00:15 : LOBSTER NEWBERG
@01:10 : BEEF WELLINGTON
@02:07 : CHICKEN A LA KING
@03:00 : FONDUE BOURGUIGNONNE
@03:50 : RUMAKI ( WATER CHESTNUTS AND CHICKEN LIVER WRAPPED UP IN BACON )
@04:38 : BOEUF BOURGUIGNON
@05:25 : QUICHE LORRAINE
@06:18 : SEAFOOD NEWBERG
@07:04 : STUFFED BELL PEPPERS
@07:55 : BLACKENED REDFISH
@08:40 : CHICKEN MARBELLA
@09:35 : SPINACH DIP
@10:33 : SWEDISH MEATBALLS
@11:25 : CORNED BEEF AND CABBAGE
@12:12 : CAJUN CHICKEN
@13:06 : SHRIMP COCKTAIL
@13:58 : TURKEY SCALLOPINI WITH MARSALA SAUCE
@14:49 : HAWAIIAN PORK ROAST WITH PINEAPPLE
@15:45 : STOVETOP GOULASH
@16:28 : FRITO PIE
Everyone made Beef Wellington for Christmas last year and corned beef with cabbage is made everywhere at St. Patrick’s day. Cajun chicken is just how you make chicken. And shrimp cocktail? Quiche Lorraine? It’s everywhere! Most of these dishes are still quite relevant!
I don’t know where eat, but they are still made today
I am in my early 30's and I still love Swedish meatballs it's the only one on this list that I have had but I have seen you're other videos on other old foods and I grew up with some of the foods and I still eat them. It's not true that all of us younger generations has abandon these old food I have not I like both old and new recipes.
I still make several of these dishes on a regular basis!... especially yhe spinach dip!
My family's former go to meals included tamale pie, shepherd's pie, and cottage pie. Another very faded food is veal scallopini. I've been to almost every butcher shop and market meat counter in 3 counties and the only veal I can find is frozen ground veal.
You would want to special order veal chops, shanks, etc., from a butcher iñ advance of needing It. At least 1 week.
Beef bourguignon has to be my favorite stew, apart from that, what’s the difference between chicken a la king and chicken pot pie? Beef Wellington takes a considerable amount of time and effort to make, not only the tenderloin is expensive, but you have to do many side dishes to complement that.
I just replied to a comment here of how they used to make Meatloaf Wellington. Very creative. I'm gonna have to try that 😊
I'm rather well known for my stuffed bell peppers, if I do say so myself.
I must be old then, the only one i haven't cooked/eaten is the frito pie😂 everything else. My grandmother literally showed us how to make all the other dishes, she grew up in France and had a german grandmother before coming here and meeting grandpa in puerto rico
Everything looked so delicious
I make chicken ala king. I have made beef Wellington. it's good. It tastes a bit like Venison. In Wisconsin, we put taco toppings into Frito chips and call it Walking Tacos.
Stuffed peppers are still one of my favorites. I just made them last week though I have to admit, I haven't made them in some years. lol But they never faded from my memory. I'm surprised Welsh Rarbit wasn't mentioned.
I don't know about anywhere else, but in New York we still eat Shrimp Cocktail at parties all the time. Weird to see such a staple lumped in with food no one sees much anymore.
Just go to an old folks home they have all of these vintage recipes
not sure that these have faded into history. I introduced stuffed peppers to my mom 2 years ago and she's a total convert. and we've had fondue for special occasions every year since I was a kid. instead of hot oil, we use broth so it's less dangerous and healthier.
That’s a good idea to use the froth instead of oil does that properly cook the raw meat
@@beckycaughel7557 , completely does! it works the same it's just less slimy when you're done.
Many of Gordon Ramseys' restaurants feature Beef Wellington as their signature dish. Shrimp cocktail is still popular in high-end restaurants.
My mil makes ghoulash, and my kids love it. I had never heard of frito pie til I moved to a small town in the Midwest from the inner city. It's served at school bball games and carnivals. Stuffed peppers are still en vogue also, btw....
I make Chicken a la King all the time for friends and they absolutely love it, there is no green pepper in it. That's peas love. I make it from scratch as well as Beef Stroganoff and Beef Bourguinon. Rumaki is delicious. ❤❤❤
I'm going right now to make myself a Cobb Salad lol
I have to agree that they may have a historical beginning, but I still make and eat several of these and I’m in my early 50s. Frito pie all the time as I live in Texas, lol.
Is the beef wellington from Joshua Weissman's beef wellington episode? I feel like yes.
My prom was held at the Bellevue hotel in Philadelphia in 2013. For $90a ticket we had some good chicken a la king. I grew up eating stuffed bell peppers and I still make it for me with tomatoe sauce and without. I ate shrimp cocktail as a kid. Swedish meatballs at IKEA store and in preschool. Restaurants still make Cajun chicken as well as I do at home . And beef Wellington
What's odd is that some of these dishes such as Chicken Ala King are still sold in frozen dinner form, but nobody even thinks why is it mostly only in that form, and not common any restaurant menus anymore?
i still make most of these! Love these!
I made chicken ala King at work today. Still, good video!
Those dishes look so good. I had the Frito Pie when I was in Arizona. That is the only place I've seen it. It seems to be a big favorite in Arizona.
You just gave me ideas for my next dinner gathering!
I still eat most of these dishes! Yum 😅
Fondue Bourgignone is still served in many french restaurant worldwide and, of course, especially in France. Same goes for Boeuf Bourguignon and quiche lorraine. I nake stuffed bell peppers all the time (along stuffed tomatoes, onions and other vegetables). Swedish meatballs are served in every Ikea around the world.
The one thing that will fade in history is your research.
All these meals are still found in my home ,not to often the lobster though. I really enjoy cooking & my sons & daughters in law let me know ahead of time if they are longing in something special. Whoever has the closest birthday gets to pick the menu for one meal. Well the Frito pie we have t had but ,chili & cheese w/ Fritos one the side 😢 I don’t think my husband would eat out of a chip bag ,he doesn’t even like paper plates 😅
Beef Wellington is alive an well in the UK. Boef Bourgoignon is also alive and well in France and french restaurants worldwilde
Chicken a la King is also alive and well, its was even serve in my university menu in the 2010s
I love Beef Wellington❤
Many of these dishes have not faded. I think it depends where you live, but in ATL, a lot of these are found often.
The Irish in America used corned beef because the Jewish neighborhood was next to the Irish in Brooklyn and had the butcher shops, but no ham due to their beliefs. So the Irish used corned beef instead of ham/bacon and cabbage.
Not so much abandoned at ny house, but, except for fondue and stuffed peppers, just not had very often. Shrimp cocktail is a twice a month dish.
I sometimes think about Salsbury Steak.
I made Beef Wellington for Christmas dinner this year for family and friends. Huge fckn hit!
I regularly make almost all of these.
We just had fondue for a birthday party for 14 guests. Still making beuf bourgogne.
Quiche is everywhere
I love Rumaku!
At 10:32; Swedish Meatballs, also known as "Breen" on the Narn home world and likely others. ;-D
I often enjoy Köttbullar and gulyás. I've had Polędwica wołowa à la Wellington twice in my life, and Fondue Bourguignonne once. Unfortunately, the other foods mentioned aren't available in my country. As for Americano foods, they seem quite unusual to me. I've never had crisps for dinner; that strikes me as an odd food choice for dinnertime.
No mention of Veal Oscar...
My family loves walking tacos seems a lot similar to the Frito pie
I would add:
Lobster thermidor
Beef stroganoff
Sourbrauten
Let's not forget cabbage rolls!
And NEVER skimp on either the butter or the cayenne on the blackened fish. In effect, overdo both. The Prudhomme recipe for the spice mix is reliable; nothing of lesser strength will do once you've had the real stuff.
Toning down the spice is the exact wrong path to take.
I ate shrimp cocktail yesterday.
we make swedish meatballs at least once a month. Ikea swedish meatballs are also great.
Same here. Don't really like these frozen - make them fresh and they make great leftovers.
I hope they preserve the ingredients.
I always thought the proper way of doing beef fondue was with bouillion, not oil,& the resulting broth served as a later course...
ha i was waiting for Ikea to get mentioned with the swedish meatballs
Most people probably don't make these items on a regular basis due to time constraints.
Anything, and I mean anything with peas and carrots in it, deserves to fade into nothingness.
In my family, beef burgundy is just called stew.
I remember stuffed peppers. You know what would bring some of these dishes back? Fewer poor people. Less Wealth inequality. Gut those billionaire and let the poor feast on their innards. Metaphorically? Sure, whatever lets you sleep better at night.
Mmmmm....rich menudo!
I make a lot of these. Except for beef wellington. And my son's been asking for that. It terrifies me!
Make him help. Who knows?
@w.reidripley1968 excellent idea! If it fails? It fails. We'll eat it anyway.
Wouldn't be the first time!
Would Rumaki fondu work or would the water chestnut explode in the hot oil?
You guys keep calling the root there's nothing but flower in oil and some seasonings that's how you make your gravy all depends on what color you wanted to be captain
I have a former girlfriend who was a chef. Boeuf Bourguignon was a frequent dinner at home.
I have a lot of questions of this video. For one, the narrative of this video seems to be made up of a compilation of recipe descriptions pulled from the internet. I question if the creator of this content has any experience making or eating these dishes. Second, no reason, or evidence, is given to support the claim that any of these have truly been forgotten or abandoned. As the comment thread suggests, plenty of people still make, or enjoy one, or some of these dishes. Lastly, we live in a globalized society, where people around the world can experience cuisine that is new and different to what they’re used to. Recipes from the 19th century are perhaps interesting if you’ve never had something like it, but boring if they resemble the food you eat most of the time. Furthermore, some of these recipes are just a pain to make. Beef Wellington takes a fair amount of skill and know how to come out right. We live in a busier age, where few people have the luxury of time to prepare a meal like that. Second lastly, some of these recipes, may have perhaps, died out, or will eventually. As society continues to globalize, and ethnicities continue to interact, our collective flavor palette will also evolve. I grew up on plain ole' American cuisine; steak and potatoes kind of recipes. Now I make and enjoy recipes from around the world. In summary; society, culture, and people, writ large, change over time. Diets, recipes, and overall culinary practices change too, but I don’t think a lot of the recipes are abandoned. There’s just a wider selection nowadays.
I love a Wellington beef chicken ken mushroom veggie mm
I make over half of these dishes on a regular bases... Where do you get these have faded? Not in the Midwest they haven't!
I'm sorry to tell you this, but beef wellington is nasty. There is no way to make it taste good, I'm sorry. It doesn't matter what you do, the inside of the pastry is going to be steamed and gummy from the big hunk of meat steaming inside of it, and once you cut into it, the bottom crust is going to get soaked in meat juice. It's a lot of gummy pastry. It's easier to just make a sauce out of the mushroom duxelles and dijon, pour that over some lovely steak or slices of roast beef, and top with shreds of prosciutto. That's why people don't bother much these days. It's so much work for a pretty disappointing payoff.
You've never had Chef Ramsay's. I suspect it's the best Wellington in the world. So maybe those bad experiences could be rectified by enjoying a perfectly prepared version. It's very hard to get right. I must say your variation sounds very practical and I may try that 😊 Another idea using your recipe would to make a pot pie. I Like the sound of that too.
Then learn how to cook!
😂😂😂😂
Funny how the goulash presented had stew beef instead of ground beef.
Did he never watch the Chefs on the Food Channel. These foods are more popular than ever.
Sippin' on Fondue